Article
Nutrition & Dietetics
Jamie de Seymour, Alessandro Stollenwerk Cavallaro, Laurie Wharemate-Keung, Sheryl Ching, Jasmin Jackson
Summary: Approximately 1 in 6 children in New Zealand live in poverty and 14% of the population faces food insecurity. The Ka Ora, Ka Ako | Healthy School Lunches program aims to address food insecurity by providing nutritious lunches to students. A study analyzing the nutritional content of the program's meals found that most nutrients exceeded recommended daily intakes, but energy, calcium, and iron were low.
Article
Nutrition & Dietetics
Leng Huat Foo, Ying Jing Tan
Summary: This study aimed to assess the type and quality of food and beverages sold in school canteens in public primary and secondary schools in Kelantan, Malaysia. The results showed a wide variety of food items sold, with a high proportion of sugary foods and beverages. Despite existing guidelines, many unhealthy food items are being sold in school canteens, indicating the need for interventions to promote healthy food choices among school-aged children.
Article
Environmental Studies
William Finnegan
Summary: The education sector in the UK plays a significant role in achieving the country's net zero strategy. This study explores the concept of school sustainability and identifies three key areas of focus: teaching/learning, catering/eating, and movement/travel. The research highlights the importance of whole-school approaches and the need for investment in retrofitting school buildings.
ENERGY RESEARCH & SOCIAL SCIENCE
(2023)
Article
Nutrition & Dietetics
Shauna Golper, Sayaka Nagao-Sato, Francine Overcash, Marla Reicks
Summary: This study found that among adolescents in the United States, those who frequently consume foods prepared away from home have lower diet quality and intake of nutrients compared to those who consume these foods less often.
Article
Food Science & Technology
Katie Wooldridge, Malcolm D. Riley, Gilly A. Hendrie
Summary: There has been a significant increase in the variety of ready meals available in supermarkets in Australia in recent years, with prices gradually rising and sodium content decreasing. However, there is a wide range in Health Star Ratings and nutrient composition among products, emphasizing the importance of consumer choice for optimizing health benefits.
Article
Nutrition & Dietetics
Mary Kay Fox, Elizabeth C. Gearan, Colin Schwartz
Summary: Research has shown that school meals and children's dietary intakes are high in added sugars relative to the Dietary Guidelines for Americans (DGA) limit of 10%, with flavored skim milk and sweetened cold cereals being the leading sources of added sugars. These findings provide insights into the types of foods that should be targeted to reduce levels of added sugars.
Article
Nutrition & Dietetics
Ilze Beitane, Sandra Iriste, Rita Riekstina-Dolge, Gita Krumina-Zemture, Marta Eglite
Summary: The school catering allowance in the form of food packs was considered successful, with over 70% of respondents giving positive ratings, especially parents from Vidzeme and Latgale regions. Parents appreciated the support they received and felt it provided a sense of security during the crisis.
Article
Nutrition & Dietetics
Jules A. Larke, Elizabeth L. Chin, Yasmine Y. Bouzid, Tu Nguyen, Yael Vainberg, Dong Hee Lee, Hamed Pirsiavash, Jennifer T. Smilowitz, Danielle G. Lemay, Xingzhong Jin
Summary: Photo-based dietary assessment is becoming more feasible with the improvement of artificial intelligence methods. However, the lack of an appropriate dataset has hindered the advancement of these methods for dietary assessment in research settings. The SNAPMe study was conducted to address this issue and provide a benchmark dataset for algorithm performance evaluation. The study revealed the need for improvement in predicting single-ingredient foods and beverages.
Article
Public, Environmental & Occupational Health
Elizabeth L. Adams, Hollie A. Raynor, Laura M. Thornton, Suzanne E. Mazzeo, Melanie K. Bean
Summary: While most students' lunch selections under the National School Lunch Program met nutrient recommendations, their actual consumption patterns revealed suboptimal nutrient intake levels. Strategies to improve children's intake of nutrient-rich portions of these meals are needed for optimal policy impact.
HEALTH EDUCATION & BEHAVIOR
(2022)
Article
Public, Environmental & Occupational Health
Patricia E. Jessiman, Victoria R. Carlisle, Katie Breheny, Rona Campbell, Russell Jago, Marcus Robinson, Steve Strong, Judi Kidger
Summary: In the UK, one in five households with children experienced food insecurity. This study evaluated the feasibility, acceptability, cost implications, and implementation lessons of universal free school meals (UFSM) in two secondary schools in England.
Article
Multidisciplinary Sciences
Tora Mitra-Ganguli, Wolfgang H. Pfeiffer, Jenny Walton
Summary: Nutrient enriched crops have been developed through biofortification to benefit the world's most vulnerable populations. The success of their scaling depends on commercial demand and compliance with regulations. Existing food labeling provisions are sufficient for the marketing of conventionally bred nutrient enriched crops. Emphasizing the natural source of vitamins and minerals is the most effective way to promote healthier products to consumers.
ANNALS OF THE NEW YORK ACADEMY OF SCIENCES
(2022)
Article
Green & Sustainable Science & Technology
Berill Takacs, Julia A. Stegemann, Anastasia Z. Kalea, Aiduan Borrion
Summary: More than one third of global greenhouse gas emissions come from the food system. Dietary changes, particularly reducing meat consumption, can significantly reduce environmental impacts and contribute to climate change mitigation and environmental sustainability.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Nutrition & Dietetics
Telma Nogueira, Raquel J. Ferreira, Vitoria Dias da Silva, Mariana Linan Pinto, Carlos Damas, Joana Sousa
Summary: This study examined the nutritional composition of school lunches, finding that certain components did not meet reference values while others exceeded them. It emphasized the importance of addressing school canteens for healthier and sustainable food systems in alignment with the Sustainable Development Goals 2030.
Article
Food Science & Technology
Carmelle Mizehoun-Adissoda, Koffi Alouki, Menonli Adjobimey, Achille Yemoa, Raissa Itiblitse, Florence Alihonou, Elom K. Aglago, Jean-Claude Desport
Summary: The study assessed the quality of meals served in school canteens in Togo, finding significant hygienic violations, poor quality raw materials, and microbiological contamination. The meals had poor microbiological quality with total coliforms and staphylococci exceeding limits, and lacked nutritional balance especially in calcium, vitamins A and C.
Article
Nutrition & Dietetics
Adam Drewnowski, Christiani Jeyakumar Henry, Johanna T. Dwyer
Summary: The study aimed to develop nutrient standards for plant-based beverages (PBB) to assist innovation and guide product development and reformulation. Results indicated that PBB milk alternatives should have low protein, saturated fat, and added sugar content, while being fortified with vitamins and minerals.
FRONTIERS IN NUTRITION
(2021)