Nutritional profile of foods offered and consumed in a Belgian university canteen
| Autor: | Dominique Roberfroid, Carl Lachat, John Van Camp, Patrick Kolsteren, Lieven Huybregts, Petra Debruyne, Anne-Marie E Remaut-De Winter |
|---|---|
| Rok vydání: | 2009 |
| Předmět: |
Male
Agriculture and Food Sciences Food choice Medicine (miscellaneous) CHILDREN Adolescents Nutrition Policy Toxicology Belgium Vegetables Meal Nutrition and Dietetics digestive oral and skin physiology Food composition data ASSOCIATION Middle Aged Food Analysis OBESITY Female Dietary Proteins Catering Adult Scoring system Adolescent Universities Canteen lunch Young Adult Dietary Carbohydrates medicine Humans Food consumption AMERICA Nutrient profiling business.industry Public Health Environmental and Occupational Health CONSUMPTION Nutrients PORTION SIZE ADULTS Baseline data medicine.disease Dietary Fats TRENDS Obesity Diet ENERGY-INTAKE Fruit Europe West WEIGHT Energy Intake business Young adults |
| Zdroj: | PUBLIC HEALTH NUTRITION |
| ISSN: | 1475-2727 1368-9800 |
| DOI: | 10.1017/s1368980008002048 |
| Popis: | ObjectiveTo evaluate the nutritional profile of a lunch offered and consumed in a university canteen in Belgium.DesignThe qualitative and quantitative content of 4365 meals theoretically available and 330 meals consumed was recorded during five weekdays spread over three weeks. Meal combinations were evaluated using a scoring system based on recommendations for Na content, energy from fat, and fruit and vegetable portions.SettingUniversity canteen in Belgium.ResultsOnly a 5 % of the meal combinations available and consumed complied with the three basic dietary recommendations for a hot lunch. The nutritional profile of the meals consumed was in line with that of the meals available.ConclusionsOur results show how the nutritional profile of what is eaten is largely determined by what is offered. To ensure overall compliance with dietary recommendations, considerable changes on the supply side, i.e. an increase in fruit and vegetable portions and a reduction in salt and fat of the lunch, are needed first in our setting. Our assessment provides baseline data to pilot a nutrient profiling intervention and shows how a nutrient profiling system can be used for meal evaluation purposes. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|