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Are intermediate school meals a real contribution to improve a healthy and sustainable diet?

2023-08-29Journal article Open access
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dc.contributor.authorMelo, Rita
dc.contributor.authorPM Lima, João
dc.contributor.authorBaltazar, Ana Lúcia
dc.contributor.authorPinto, Ezequiel
dc.contributor.authorFialho, Sónia
dc.date.accessioned2023-12-18T16:42:57Z
dc.date.available2023-12-18T16:42:57Z
dc.date.issued2023-08-29
dc.descriptionO documento depositado é o resumo do artigo.pt_PT
dc.description.abstractPurpose: The purpose is to analyse the nutritional adequacy and carbon footprint of intermediated meals provided to preschool children and primary-level students in a Portuguese municipality. Design/methodology/approach: An observational cross-sectional study was conducted with a convenience sampling consisting of school snacks from a Portuguese municipality. The nutritional assessment used food labels and a Portuguese food composition table. The literature review for carbon footprint assessment was conducted by searching for the products under analysis or similar ones. Findings: The results showed that 80% of snacks have a higher energy value than recommended. The majority of options are below recommendations for protein and fat and above recommendations for carbohydrates. The intermediated meals with more dairy products in composition have the highest carbon footprint. The carbon footprint included the packaging of the products, and it wasn't possible to determine the influence of non-food products. Research limitations/implications: This study has limitations in the fact that we do not know the carbon footprint of Portuguese products and we had to compare them with others, from different countries, with possibly different types of production. Practical implications: Intermediate meals are inadequate, and the carbon footprint is higher when the intermediated meals include products of animal origin – the reason why the composition of intermediated meals should be redesigned considering the achievement of these targets. Social implications: The promotion of intermediated meals that promote the Mediterranean eating pattern contributes to health and well-being and is a vehicle for nutrition education and healthy food consumption in schools. Originality/value: Many studies have been conducted to analyse the carbon footprint and environmental impact of school meals, but commonly lunch is the meal evaluated and the assessment of intermediated meals' impact is an open field. © 2023, Emerald Publishing Limited.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMelo, R., Lima, J., Baltazar, A.L., Pinto, E. and Fialho, S. (2023), "Are intermediate school meals a real contribution to improve a healthy and sustainable diet?", British Food Journal, Vol. 125 No. 9, pp. 3422-3436. https://doi.org/10.1108/BFJ-03-2022-0287pt_PT
dc.identifier.doihttps://doi.org/10.1108/BFJ-03-2022-0287pt_PT
dc.identifier.issn0007070X
dc.identifier.urihttp://hdl.handle.net/10400.8/9104
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherEmerald Publishing Limitedpt_PT
dc.relation.ispartofseries9;
dc.relation.publisherversionhttps://www.emerald.com/insight/content/doi/10.1108/BFJ-03-2022-0287/full/htmlpt_PT
dc.subjectCarbon footprintpt_PT
dc.subjectHealthpt_PT
dc.subjectNutritional compositionpt_PT
dc.subjectPulsespt_PT
dc.subjectSchool mealspt_PT
dc.subjectSustainabilitypt_PT
dc.titleAre intermediate school meals a real contribution to improve a healthy and sustainable diet?pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage3436pt_PT
oaire.citation.startPage3422pt_PT
oaire.citation.titleBritish Food Journalpt_PT
oaire.citation.volume125pt_PT
person.familyNameLima
person.givenNameJoão
person.identifier.ciencia-idCA17-897B-FA91
person.identifier.orcid0000-0003-0157-8368
person.identifier.scopus-author-id57200553777
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication071e5059-96c1-4ed4-950b-032966444a62
relation.isAuthorOfPublication.latestForDiscovery071e5059-96c1-4ed4-950b-032966444a62

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