SciELO - Scientific Electronic Library Online

 
vol.29 número5El uso de Facebook en asociaciones españolas de enfermedades raras: ¿cómo y para qué lo utilizan?Veinte años de seguimiento de la prevalencia del VIH y características sociodemográficas en mujeres que dan a luz en Cataluña (España) índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google

Compartir


Gaceta Sanitaria

versión impresa ISSN 0213-9111

Resumen

BERRADRE-SAENZ, Belén et al. Secondary school menu in Madrid (Spain): knowledge and adherence to the Spanish National Health System recommendations. Gac Sanit [online]. 2015, vol.29, n.5, pp.341-346. ISSN 0213-9111.  http://dx.doi.org/10.1016/j.gaceta.2015.04.009.

Objective: To establish the degree of knowledge and adherence to the Spanish National Health System recommendations on nutrition in schools in the Autonomous Community of Madrid. Methods: Cross-sectional study of a random sample of 182 secondary schools from Madrid, during 2013-2014 school year. Information on the characteristics of the schools and the knowledge of the recommendations was collected by internet and telephone interviews, as well as a copy of the school menu. The average number of rations per week offered for each food item and the percentage of schools within the recommended range were calculated. The overall adherence was obtained as the mean of food items (0-12) within the range. Results: 65.5% of the schools were unaware of the national recommendations. The supply of rice, pasta, fish, eggs, salad and fruit was lower than recommended, whereas for meat, accompaniment and other desserts was higher. The percentage of schools within the range for each food item varied between 13% and 95%. The mean of overall adherence was 6.3, with no differences depending on whether the menu was prepared or not at schools or there was or not a person in charge of nutrition standards. Conclusions: The degree of adherence to the recommendations was variable, being advised to increase the supply of cereals, eggs, fish, salad and fruit. Programs for dissemination and implementation of the recommendations, leaded by trained professionals, are required to improve the nutritional value of school menu.

Palabras clave : School menu; Food services; Secondary school; Dietary recommendations.

        · resumen en Español     · texto en Español     · Español ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons