Evaluation of food intake through residual analysis in 90 Basque school canteens
Objective: To measure the consumption of 25 food items (Comstock scale), to test whether school management type (public schools vs. private with subsidy schools) and food origin (on-site preparation vs. catering) affected food consumption and to quantify variability associated with territory, school...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Gaceta Sanitaria |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0213911122001522 |
| _version_ | 1797388903135576064 |
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| author | Iosune Egaña Txurruka Santiago Valcárcel Alonso Nerea Macazaga Perea Carmen Oria Eraso Gonzalo García-Baquero Moneo |
| author_facet | Iosune Egaña Txurruka Santiago Valcárcel Alonso Nerea Macazaga Perea Carmen Oria Eraso Gonzalo García-Baquero Moneo |
| author_sort | Iosune Egaña Txurruka |
| collection | DOAJ |
| description | Objective: To measure the consumption of 25 food items (Comstock scale), to test whether school management type (public schools vs. private with subsidy schools) and food origin (on-site preparation vs. catering) affected food consumption and to quantify variability associated with territory, school and individual. Method: This cross-sectional study involved 14,717 schoolchildren of ages 2-16, recruited in 90 schools of the Basque Autonomous Community (Spain). Waste (non-consumed food) of 25 analysed food items was visually estimated by trained school monitors, via the Comstock categorical scale thus adapted: 1 = 0%; 2 = 25%; 3 = 50%, 4 = 75% and 5 = 100%. To analyse the data, mixed modelling was applied. Results: Vegetables, fish and fruits were the less-accepted food types. While school management did not affect food intake, on-site food preparation had better acceptance for legumes with vegetables, oily and lean fish, meat and pre-cooked meals. The largest source of variability in food intake not accounted for by school management and food preparation was the individual subject, while school and territory had moderate and almost no effects, respectively. Conclusions: Acceptance of the 25 evaluated foods is adequate, albeit can be improved. We believe that promoting on-site food preparation should improve the acceptance of legumes with vegetables, oily/lean fish, meat and pre-cooked meals. We recommend that future interventions oriented to improve intake should focus on individual subjects. Resumen: Objetivo: Medir el consumo de 25 alimentos (escala Comstock), comprobar si el tipo de gestión escolar (pública o concertada) y el origen de los alimentos (in situ o transportados) afecta al consumo, y cuantificar la variabilidad asociada con el territorio, la escuela y los individuos. Método: Estudio transversal con 14.717 escolares de 2-16 años reclutados en 90 escuelas del País Vasco. La estimación de residuos (alimento no consumido) de 25 grupos de alimentos la realizó visualmente personal escolar entrenado, mediante la escala categórica de Comstock así adaptada: 1 = 0%, 2 = 25%, 3 = 50%, 4 = 75% y 5 = 100%. Para analizar los datos se aplicó un modelo estadístico de efectos mixtos. Resultados: Verduras, pescado y frutas fueron los alimentos menos consumidos. Aunque el tipo de gestión escolar no afectó a la ingesta alimentaria, se determinó que la cocina in situ logró una mejor aceptación de legumbres con verduras, pescado azul y blanco, carne y precocinados. La mayor fuente adicional de variabilidad en la ingesta alimentaria fue el sujeto individual, mientras que la escuela y el territorio tuvieron efectos moderados y casi nulos, respectivamente. Conclusiones: La aceptación de los 25 alimentos evaluados es adecuada, aunque mejorable. Creemos que la promoción de cocinas in situ mejoraría la aceptación de legumbres con verduras, pescado azul y blanco, carne y platos precocinados. Recomendamos que las futuras intervenciones para mejorar la ingesta se dirijan al sujeto individual. |
| first_indexed | 2024-03-08T22:47:40Z |
| format | Article |
| id | doaj.art-c43d6895ff32457dac25c2e4a07e783e |
| institution | Directory Open Access Journal |
| issn | 0213-9111 |
| language | English |
| last_indexed | 2024-03-08T22:47:40Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Gaceta Sanitaria |
| spelling | doaj.art-c43d6895ff32457dac25c2e4a07e783e2023-12-17T06:37:16ZengElsevierGaceta Sanitaria0213-91112023-01-0137102256Evaluation of food intake through residual analysis in 90 Basque school canteensIosune Egaña Txurruka0Santiago Valcárcel Alonso1Nerea Macazaga Perea2Carmen Oria Eraso3Gonzalo García-Baquero Moneo4Sub-directorate of Public Health of Alava, Basque Government, Vitoria-Gasteiz, Spain; Corresponding author.Sub-directorate of Public Health of Bizkaia, Basque Government, Bilbao, SpainSub-directorate of Public Health of Bizkaia, Basque Government, Bilbao, SpainSub-directorate of Public Health of Gipuzkoa, Basque Government, Donostia-San Sebastián, SpainBiodonostia, Epidemiology and Health Public, Environmental Epidemiology and Child Development Group, Donostia-San Sebastián, Spain; Center for Biomedical Research in Epidemiology and Public Health Network (CIBERESP), SpainObjective: To measure the consumption of 25 food items (Comstock scale), to test whether school management type (public schools vs. private with subsidy schools) and food origin (on-site preparation vs. catering) affected food consumption and to quantify variability associated with territory, school and individual. Method: This cross-sectional study involved 14,717 schoolchildren of ages 2-16, recruited in 90 schools of the Basque Autonomous Community (Spain). Waste (non-consumed food) of 25 analysed food items was visually estimated by trained school monitors, via the Comstock categorical scale thus adapted: 1 = 0%; 2 = 25%; 3 = 50%, 4 = 75% and 5 = 100%. To analyse the data, mixed modelling was applied. Results: Vegetables, fish and fruits were the less-accepted food types. While school management did not affect food intake, on-site food preparation had better acceptance for legumes with vegetables, oily and lean fish, meat and pre-cooked meals. The largest source of variability in food intake not accounted for by school management and food preparation was the individual subject, while school and territory had moderate and almost no effects, respectively. Conclusions: Acceptance of the 25 evaluated foods is adequate, albeit can be improved. We believe that promoting on-site food preparation should improve the acceptance of legumes with vegetables, oily/lean fish, meat and pre-cooked meals. We recommend that future interventions oriented to improve intake should focus on individual subjects. Resumen: Objetivo: Medir el consumo de 25 alimentos (escala Comstock), comprobar si el tipo de gestión escolar (pública o concertada) y el origen de los alimentos (in situ o transportados) afecta al consumo, y cuantificar la variabilidad asociada con el territorio, la escuela y los individuos. Método: Estudio transversal con 14.717 escolares de 2-16 años reclutados en 90 escuelas del País Vasco. La estimación de residuos (alimento no consumido) de 25 grupos de alimentos la realizó visualmente personal escolar entrenado, mediante la escala categórica de Comstock así adaptada: 1 = 0%, 2 = 25%, 3 = 50%, 4 = 75% y 5 = 100%. Para analizar los datos se aplicó un modelo estadístico de efectos mixtos. Resultados: Verduras, pescado y frutas fueron los alimentos menos consumidos. Aunque el tipo de gestión escolar no afectó a la ingesta alimentaria, se determinó que la cocina in situ logró una mejor aceptación de legumbres con verduras, pescado azul y blanco, carne y precocinados. La mayor fuente adicional de variabilidad en la ingesta alimentaria fue el sujeto individual, mientras que la escuela y el territorio tuvieron efectos moderados y casi nulos, respectivamente. Conclusiones: La aceptación de los 25 alimentos evaluados es adecuada, aunque mejorable. Creemos que la promoción de cocinas in situ mejoraría la aceptación de legumbres con verduras, pescado azul y blanco, carne y platos precocinados. Recomendamos que las futuras intervenciones para mejorar la ingesta se dirijan al sujeto individual.http://www.sciencedirect.com/science/article/pii/S0213911122001522Preferencias alimentariasCiencias de la nutrición infantilEscuelasComidasAbastecimiento de alimentosRegistros de alimentos |
| spellingShingle | Iosune Egaña Txurruka Santiago Valcárcel Alonso Nerea Macazaga Perea Carmen Oria Eraso Gonzalo García-Baquero Moneo Evaluation of food intake through residual analysis in 90 Basque school canteens Gaceta Sanitaria Preferencias alimentarias Ciencias de la nutrición infantil Escuelas Comidas Abastecimiento de alimentos Registros de alimentos |
| title | Evaluation of food intake through residual analysis in 90 Basque school canteens |
| title_full | Evaluation of food intake through residual analysis in 90 Basque school canteens |
| title_fullStr | Evaluation of food intake through residual analysis in 90 Basque school canteens |
| title_full_unstemmed | Evaluation of food intake through residual analysis in 90 Basque school canteens |
| title_short | Evaluation of food intake through residual analysis in 90 Basque school canteens |
| title_sort | evaluation of food intake through residual analysis in 90 basque school canteens |
| topic | Preferencias alimentarias Ciencias de la nutrición infantil Escuelas Comidas Abastecimiento de alimentos Registros de alimentos |
| url | http://www.sciencedirect.com/science/article/pii/S0213911122001522 |
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