Influence of intervention on the menu's nutritional and sensory qualities and on the food waste of children's education center

Souza, Vanessa Rocha de; Ferreira, Amanda Brinco; São José, Jackline Freitas Brilhante de; Silva, Erika Madeira Moreira da; Silva, Daniela Alves

doi:10.1590/1413-81232018242.02362017

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Article • Ciênc. saúde colet. 24 (2) • Feb 2019 • https://doi.org/10.1590/1413-81232018242.02362017 copy

Influence of intervention on the menu's nutritional and sensory qualities and on the food waste of children's education center

Influência da intervenção na qualidade nutricional e sensorial de cardápios e resto-ingestão de centro de educação infantil

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The aim was to evaluate the influence of an intervention on the nutritional and sensory quality of the menus and on the food waste of a Children's Educational Center. It is a quasi-experimental study that used the Qualitative Assessment of the Menu Preparations method and performed the waste-ingestion quantities and clean leftovers. The intervention was characterized by the inclusion of new recipes and adequacy of portions according to recommendations for the children's age group. Data were analyzed using the Mann Whitney test with a significance level of p < 0.05. The intervention resulted in a reduction in the occurrence of the side dish supply, color monotony, presence of sweets, presence of fried foods, sweets associated with fried foods, and repetition of the main dish cooking technique. In addition, there was a significant reduction in the average quantities of waste-ingestion/child (from 69.02 ± 11.87g to 37.06 ± 15.57g), clean leftovers /child (from 161.47 ± 44.12g to 35.23 ± 33.73 g) and clean leftovers percentage (from 39.56 ± 7.96 to 21.01 ± 17.15). The positive influence of intervention reinforces the importance of adjustments in recipes and portioning of preparations to meet the nutritional recommendations and to control food waste.

Key words
School feeding; Food quality; Intervention studies

Criteria	Description
Main Dish Cooking Techniques	Cooking techniques: stew, baked, cooked and raw.
Colors of the Preparations	Presence of two or more preparations with the same color.
Presence of Fruits	When offered fresh as dessert.
Presence of Sweets	Considering industrialized desserts, such as gelatin or candies.
Presence of Fried Foods	Considering the frying technique (deep frying or shallow frying).
Presence of Sweets and Fried Foods	When the supply of both occurred on the same day.
Foods Rich in Sulfur	Disregarding beans, the presence of two or more in a single day. They were: garlic, onions, cauliflower, peas, beans, apples, watermelon, corn, egg, cabbage.
Leafy Vegetables	Chard, Collard Greens, White Cabbage, Red Cabbage, Lettuce.
Vegetables^a a Vegetables classified according to quantities carbohydrate: group A – countain about five percent, group B – countain about ten percent, and group C – countain about twenty percent8.	Group A (Zucchini Squash, Cauliflower, Bell Peppers, Tomato, Onion). Group B (Pumpkin, Beets, Carrots, Chayote Squash, Green Beans). Group C (Russet Potatoes, Yam)

Items Evaluated	Number of occurrence days		Occurrence %^a a The occurrence percentage was calculated considering the number of days evaluation in each period (15 days before and 15 days after the intervention).
Items Evaluated	Before	After	Before	After
Fruits	9	1	60.0	6.7
Leafy Vegetables	8	13	53.3	86.6
Color Monotony	11	1	73.3	6.7
Foods rich in sulfur	3	3	20.0	20.0
Sweets	4	0	26.7	0.0
Fried Foods	1	0	6.7	0.0
Sweets + Fried Foods	0	0	0.0	0.0
Vegetable A	4	11	26.7	73.3
Vegetable B	3	12	20.0	80.0
Vegetable C	5	8	33.3	53.3
Presence of a side dish	8	1	53.3	6.7
Repetition of the main dish cooking techniques	15	2	100.0	13.3

	Before the intervention				After the intervention				p value
	Min	Mean+ SD	Median	Max	Min	Mean+ SD	Median	Max	p value
Total WI (kg)	1.44	2.16 ±0.45	2.1	2.84	0.65	1.68±0.71	1.70	2.6	0.030
WI/child (g)	43.63	69.02 ±11.87	70.51	85.2	13.86	37.06 ±15.57	35.86	65.21	<0.001
%WI	15.57	29.68+8.17	27.83	48.97	10.06	35.26+19.26	29.71	72.86	0.52
Total CL (kg)	3.25	5.03 ±1.46	4.75	9.14	0.00	1.49 ±1.27	1.55	3.45	<0.001
CL/child (g)	97.22	161.47 ±44.12	170	240.52	0.00	35.23 ±33.73	33.69	113.79	<0.001
%CL	26.22	39.55+7.96	39.67	57.77	0.00	21.01+17.15	20.67	49.64	0.004

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E-mail: cienciasaudecoletiva@fiocruz.br

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[1] Collaborations

VR Souza and DA Silva worked on the conception and design, on the research and methodology, analysis and interpretation of data, drafting the article, revising it critically and final editing; AB Ferreira worked on the conception and design, on the research and methodology; JFB São José worked on the conception and design, on the research and methodology, analysis and interpretation of data, revising it critically; EMM Silva worked on the conception and design, on the research and methodology, analysis and interpretation of data, revising it critically.