Strategies to reduce plate waste in primary schools – experimental evaluation

Public Health Nutrition

Luís M Cunha¹  Ada Rocha¹  Margarida Liz Martins¹  Sara SP Rodrigues¹ 

关键词: Children;    Food waste;    Lunch;    Nutrition education;    Teachers;   

DOI  :  10.1017/S1368980015002797

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

AbstractObjectiveTo determine and compare the effect of two interventions in reducing the plate waste of school lunches.DesignA between-group analysis was conducted among children from three primary schools: (i) a group receiving intervention A, designed for children and focusing on nutrition education and food waste; (ii) a group receiving intervention B, intended for teachers and focusing on the causes and consequences of food waste; and (iii) a control group with no intervention. For each child, physical weighing of individual meals and leftovers was performed on three non-consecutive weeks at baseline (T0), 1 week (T1, short term) and 3 months (T2, medium term) following the intervention. Plate waste was recorded for a total of 1742 lunches during 14 d over eight different menus.SettingPortuguese public primary schools in the city of Porto.SubjectsAll fourth-grade children (n 212) attending the three preselected schools. ResultsAfter intervention A focusing on nutrition education designed for children, a decrease in soup waste was observed compared with the control group. The effect was greater at T1 (−11·9 (se 2·8) %; P

【 授权许可】

Unknown