Comparing school lunch and canteen foods consumption of children in Kayseri, Turkey

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dc.contributor.authorOngan, Dilek
dc.contributor.authorİnanç, Neriman
dc.contributor.authorCicek, Betul
dc.date.accessioned2025-02-24T17:18:56Z
dc.date.available2025-02-24T17:18:56Z
dc.date.issued2014
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractObjective: School Nutrition Programs (SNPs) may have positive effects on children's food choices through high nutritional quality meals. This cross-sectional Et descriptive study was conducted to determine nutritional quality of school lunch and to compare lunch consumption of students who participated in SNP and who did not, at the first governmental school serving school lunch in Kayseri, Turkey. Methods: One hundred and sixteen students aged 9-14 years were divided into two groups after being matched according to gender, age, grade; 58 participants (school lunch group; SL-G) and 58 nonparticipants (school canteen group; SC-G) were recruited. Energy-nutrient content of 5-day school lunch was determined by recipes. Socio-demographic data and lunch consumption on 5 consecutive weekdays with weighed left overs were obtained. Lunch energy-nutrient intakes and anthropometric measurements were compared. Results: School lunch was adequate for vitamins (E & C), fibre, iron, inadequate for energy, carbohydrate, folate, calcium. Contribution of fat (36.6 +/- 6.8%) and saturated fat (12.2 +/- 3.5%) to energy and sodium content was high (1001 mg) in school lunch. SL-G consumed significantly higher protein, vitamin C, thiamine, vitamin B-6, potassium, magnesium, iron, zinc (p <0.001 for each) than SC-G. Energy (p < 0.001), carbohydrate (p < 0.001), fat (p < 0.05), vitamin E (p < 0.001) intakes of SC-G were significantly higher than SL-G. Body weights, height, body mass index of groups were similar. Conclusions: Foodservice at school should be revised with collaboration of school management, catering firm, dietetic professionals. Policy should focus on reducing fat, saturated fat, sodium content and meeting energy-nutrient requirements of school aged children.
dc.identifier.endpage553
dc.identifier.issn1682-024X
dc.identifier.issue3
dc.identifier.pmid24948977
dc.identifier.scopus2-s2.0-84897481191
dc.identifier.scopusqualityQ1
dc.identifier.startpage549
dc.identifier.urihttps://hdl.handle.net/20.500.14440/922
dc.identifier.volume30
dc.identifier.wosWOS:000337656100020
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherProfessional Medical Publications
dc.relation.ispartofPakistan Journal of Medical Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250201
dc.subjectSchool lunch
dc.subjectSchool aged children
dc.subjectNutrition
dc.titleComparing school lunch and canteen foods consumption of children in Kayseri, Turkey
dc.typeArticle

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