Nutritional content of foods offered and consumed in a Spanish university canteen

Nutrición hospitalaria
Ángela Fernández TorresFernando Cámara Martos

Abstract

The prime objective of our work was to study the eating habits at lunchtime of staff and students at a University of "hidden due to confidentiality"of Spain. The second one was to attempt to reduce the energy consumption of cholesterol and fat in the diet of those groups. The study was made between 2010 and 2012 in the main canteen serving food at this university, focusing on food intake at lunch, the main meal of the day, containing between 35 and 40% of the total calories ingested throughout the day. A total of 9530 observations were made, each one corresponding to the nutritional valuation of food eaten (a complete lunch) per person, by students, teachers and service personnel. The study was carried out in 5 intervention stages and a previous non-intervention one to establish the habitual food intake of these groups. In each stage the nutritional information supplied to canteen users was increased to that in the final stage a modification of the price of the menus served was made. The food choices freely made by the groups were converted into the amount of nutrients by means of a prior nutritional evaluation of the dishes offered via their calculation using the database Nutriplato. This permitted the evaluation of 29 nutrien...Continue Reading

Citations

Oct 5, 2019·International Journal of Environmental Research and Public Health·Ewa Czarniecka-SkubinaMaria Jeznach

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