Energy and Nutritional Composition of School Lunches in Slovenia: The Results of a Chemical Analysis in the Framework of the National School Meals Survey.

Rok Poličnik,Katja Rostohar,Urška Blaznik,Barbara Škrjanc,Jerneja Farkaš,Barbara Koroušić Seljak

doi:10.3390/nu13124287

Abstract

Background: Slovenia similar to some European countries has a long tradition of the organized system of school meals. The present survey aimed to compare school lunch composition in Slovene primary schools (n = 40) with the national dietary guidelines; Methods: The survey took place from January to September 2020. Sampling of a 5-day school lunch (n = 200) for adolescents aged 10 to 13 years, were performed in schools. Chemical analysis was provided by an accredited national laboratory. Results: The median energy value of school lunches was 2059 kJ (24% of the recommended daily energy intake). The school lunches contained 24.8 g of proteins, 52.9 g of carbohydrates and 16.7 g of dietary fats. Saturated fatty acids represent 4.7 g, polyunsaturated fatty acids 4.7 g, monounsaturated fatty acids 5.8 g, and industrial trans fats 0.2 g/100 g of a meal (1.2 g/meal). Dietary fibre represented 7.8 g, free sugars for 14.7 g and salt for 3.9 g; Conclusions: The survey showed lower values for energy, carbohydrates and total fats in school lunches as recommended, and exceeded values of salt, saturated and polyunsaturated fatty acids.

Highlights

The period of physical development is a critical time to ensure the physiological needs for nutrients [1,2], so a healthy diet, including the recommended energy and nutrients intake, is crucial for optimal growth and development [3]
The aim of this article is to present the latest data on the energy and nutritional composition of the school lunches intended for Slovenian adolescents, aged 10–13 years, and to compare the results with the national dietary guidelines [23,26]
The survey included an analysis of the energy value of the school lunches and the values of proteins, fats, carbohydrates, dietary fibre, free sugars and salt content in the school lunch for one week (5 days), as the national dietary guidelines state that the recommended energy and nutrient intake should be balanced on the weekly level [23,26]

Summary

Introduction

The period of physical development is a critical time to ensure the physiological needs for nutrients [1,2], so a healthy diet, including the recommended energy and nutrients intake, is crucial for optimal growth and development [3]. The school should provide to children a stimulating environment that advocates and ensures healthy and quality school meals [2], and participates in the reduction of obesity and other health problems, related to nutrition through a preventive approach [9]. Research shows that in cases where the school lunch is prepared by parents, meals may be of poorer nutritional quality (more sugar and salt) compared to those provided as part of organized school meals [12,13]. Dietary fibre represented 7.8 g, free sugars for 14.7 g and salt for 3.9 g; Conclusions: The survey showed lower values for energy, carbohydrates and total fats in school lunches as recommended, and exceeded values of salt, saturated and polyunsaturated fatty acids

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