科研之友
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摘要
Introduction: School canteens have rules of management and supervision of menus, however has not been assessed if they are totally consumed. %26lt;br%26gt;Objective: To assess the acceptance of food by weigh food leftovers and validation of a methodology for visual estimation in school canteens of Murcia. %26lt;br%26gt;Methodology: Participated pupils in the second and third cycle of primary education, between 8 and 12 years. The estimate of leftovers was performed by 765 food trays. Visual estimation of 300 trays was based on a categorical scale as follow: 1 (0-25%), 2 (26-50%), 3 (51-75%), 4 (76-100%) by two dietitians and reliability was assessed with respect to the weighed food. The reliability between both methods was assessed in two samples stratified by presence or absence of school kitchen. %26lt;br%26gt;Results: The first dishes with leftovers were pasta, rice and vegetable purees and was higher in those schools without kitchen (p %26lt; 0.05). Also, the second dishes poultry and fish salads and vegetables garnish. Fruit and the total sum of leftovers was higher in schools without dining menus (p %26lt; 0.05). The agreement between evaluators was high in meat dishes and salads, and substantial in vegetables, pre-cooked, omelet, pasta, fish and rice. %26lt;br%26gt;Conclusions: The leftlovers are high and there are differences in the acceptance of certain foods according to the type of menu offered. The visual scale is a reliable to measure acceptance indirectly, but training to catering staff is needed.
- 出版日期2014-5
