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Resources for a healthy diet: school meals

Published online by Cambridge University Press:  08 March 2007

Javier Aranceta Bartrina  and
Carmen Pérez-Rodrigo
Javier Aranceta Bartrina*
Affiliation:
Human Nutrition and Dietetics, University of Navarra, Spain Community Nutrition Unit, Bilbao Department of Public Health, Luis Briñas, 18, 4th Floor, E-48013 Bilbao, Spain
Carmen Pérez-Rodrigo
Affiliation:
Community Nutrition Unit, Bilbao Department of Public Health, Luis Briñas, 18, 4th Floor, E-48013 Bilbao, Spain
*
*Corresponding author: Dr Javier Aranceta, fax +34 94 4204466, email [email protected]
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Abstract

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School meals have changed during the last decades. The traditional service style with on-site food preparation has shifted towards catering delivery services. Vending machines, school cafeterias and other ways of food distribution are widely used in many schools, particularly in secondary schools. From a health promotion approach, the quality and quantity of food and beverages consumed while in school have an enormous potential impact on the health and well-being of young people. Most children spend a significant part of their lives in school. Additionally, school meals supply 30–35 % of daily energy intake and provide an important contribution to nutrient intake. School life is a critical period in the acquisition and practice of healthy behaviours. Environmental interventions in schools, to increase availability and access to healthy foods such as fruit and vegetables, have proved to be effective. School meals should make high-quality foods available which allow nutrient requirements to be met, consistent with dietary guidelines and offering a positive nutritional experience. School meals should be part of the educational process in the life of the school.

Keywords

School mealsChildrenHealth promotionMonitoringHealthy eating
Type
Research Article
Information
British Journal of Nutrition , Volume 96 , Issue S1 , August 2006 , pp. S78 - S81
Copyright
Copyright © The Nutrition Society 2006

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