Canteen Food Research Articles

Experimental analysis of an agricultural diesel engine powered with biogas as green fuel from waste canteen food

Experimental analysis of an agricultural diesel engine powered with biogas as green fuel from waste canteen food

The Price of Foods, Beverages, and Diets in Australia: An Updated Systematic Review

Abstract Context The price and affordability of food are priorities for public health and health equity; however, Australia lacks a consistent method to evaluate healthy versus unhealthy diets, creating a gap in routine food price reporting. Objective This review aimed to identify and summarize recent methods used to assess and monitor the price and/or affordability of food and beverages in Australia using a health lens. Data Sources Four academic databases (MEDLINE Complete, Global Health, CINAHL Complete, and Business Source Complete) were searched in English from 2016 to 2022. Relevant gray literature was searched through Google Scholar and government websites. Data Extraction Five reviewers screened titles and abstracts, and full-text screening was conducted by 1 reviewer, with eligibility confirmed by a second reviewer. The quality of studies was assessed using the Joanna Briggs Institute “Checklist for Analytical Cross-Sectional Studies.” Data Analysis Twenty-five eligible studies were identified. Eleven studies used a version of the Healthy Diets Australian Standardized Affordability and Pricing protocol to collect prices for a “healthy” diet modelled on dietary guidelines and an “unhealthy” diet based on a habitual Australian diet. These studies consistently found unhealthy diets to be more expensive than healthy diets. Other identified methods included assessing the price of household diets across healthy baskets (n = 6), store types (n = 5), a planetary health diet (n = 1), packaged foods according to their Health Star Rating (n = 1), a fruit and vegetable basket (n = 1), school canteen foods against a traffic light system (n = 1), and weekly healthy meal plans (n = 1). Healthy diets tended to be less costly than less healthy diets, but both diets were often unaffordable in regional areas, for people on low incomes, and for First Nations peoples. Conclusion Consistent country-wide application of methods for monitoring the price and affordability of foods and diets in Australia is needed—including tailored approaches for priority groups. Systematic Review Registration PROSPERO registration no. CRD42022333531.

Exploring the Relationship Between Operations Management Practices and Students’ Satisfaction in the Canteen at Mabolo National High School

This descriptive-correlational study scrutinized the operations management and senior high school students’ satisfaction with the canteen inside the Mabolo National High School. Also, the relationship between the two variables was explored. Four hundred eighty-nine (489) respondents were chosen conveniently to participate in the data gathering using a modified tool validated by the experts and obtained 0.7346 internal consistency. Weighted mean and Pearson correlation coefficient were employed to analyze the data and yield valuable findings. Findings unveiled that students were satisfied with the personnel's treatment, the proactive approach of the canteen to provide fresh and healthy products, the products being served, and the processes of the canteen to maintain a quality service. Also, the study found that the operations management practices of the canteen have a significant relationship to the students’ satisfaction. Improving operations management is critical in meeting customer needs and leading to satisfaction. Consequently, maintaining and enhancing customer satisfaction can be attained by ensuring that the quality of products, processes, employees, and proactive measures is exceptional. Furthermore, future researchers can pursue other variables, such as canteen facilities, food prices, food tastes, and food preferences, for future studies as they might influence overall customer satisfaction.

Rancang Bangun Sistem Informasi Katering Berbasis Web Menggunakan Code Igniter

One of the basic human needs is food for consumption. The food consumed can be divided into 2 types, firstly is food that must be cooked and secondly is food that can be consumed directly without cooking. Families can get cooked food by cooking the desired food themselves. Apart from that, cooked food can also be obtained by buying food in canteens, cafetaria, restaurants or catering. Food obtained from canteens, cafetaria and restaurants is generally obtained by purchasing directly on site. Meanwhile, food obtained from catering is generally obtained by ordering a menu from the catering business. The ordered menu can be a single menu or a package menu. Mentari Catering aims to optimize the use of information technology so that customers have the freedom to order the food offered. The aim of this research is to build a web site-based information system to manage orders from Mentari catering customers. The system development method used in this research is the waterfall model. In this research too, CodeIgniter is used to create web applications quickly and easily. The result of this research is a website-based system to make it easier for catering customers to order both package menus and single menus. Apart from that, customers can also provide testimonials about the food menu and services provided. Testimonials can be a consideration for potential customers who want to order.

Features of eating behavior of early school-age children in the context of the implementation of the school meals reform

The aim of this study is to study the peculiarities of the eating behaviour of children of primary school age, their food preferences, choice of products and attitudes towards school meals, food habits in the choice of products and attitudes towards the school canteen in the context of the implementation of the school meal reform. Materials and methods. A large-scale medical and sociological study was conducted, which included children (5,401) of primary school age (from 6 to 10 years old) and their parents (4,347 people) from various schools in Kyiv, Vinnytsia, and Donetsk regions. The questionnaires included questions about food preferences, frequency of consumption of different foods, attitudes towards school meals and factors that influence food choices. The collected data were processed and analyzed using descriptive statistics methods in Excel. Research results indicate a significant level of awareness of the importance of a healthy diet by most children, but an insufficient level of water consumption, an insufficient understanding of the importance of nutrition for maintaining health by children, high popularity of high-carbohydrate products and a low level of satisfaction of some parents with school meals. Conclusions. The conducted analytical research revealed several educational and organizational problems related to the introduction of healthy food in schools, especially within the framework of reforming school food programs. According to the Strategy for reforming the school nutrition system, compliance with the principles of healthy nutrition, ensuring high-quality, safe and healthy nutrition, and improving the taste properties of school nutrition compliance with the principles of healthy nutrition, is extremely important for the preservation of children's health and the prevention of chronic non-infectious diseases. The results of our research indicate the need for additional educational programs for children and parents, the gradual introduction of new food standards, as well as ensuring the availability of healthy food in school canteens, and the implementation of social projects that will contribute to the formation of healthy eating habits

Perceptions and Drivers of Healthier Food and Beverage Stocking in Urban and Rural Indonesian Primary School Canteens

Perceptions and Drivers of Healthier Food and Beverage Stocking in Urban and Rural Indonesian Primary School Canteens

Assessment of Students' Attitudes Towards Food Safety Procedures in Canteen Food Services in Private Basic Schools in Salaga, Ghana

This study investigates the attitudes of students attending private basic schools in Salaga, Ghana, towards food safety procedures in canteen food services. The objectives of this study were twofold: first, to assess the attitudes of students attending private basic schools in Salaga towards food safety procedures in canteen food services; second, to ascertain the potential relationship between food safety procedures and students' knowledge of food quality.

Prevalence of dyslipidaemia within Polish nurses. Cross-sectional study - single and multiple linear regression models and ROC analysis

BackgroundMaintaining good health is vital not only for own well-being, but also to ensure high-quality patient care. The aim of this study was to evaluate the prevalence of dyslipidaemia and to determine the factors responsible for the development of this disorder among Polish nurses. Lipid profile disorders are the most prevalent and challenging risk factors for the development of cardiovascular disease. Nurses have significant potential and play a crucial role in providing care and treatment services.MethodsThis cross-sectional study involved nurses and included measurements of body weight composition (Tanita MC-980), body mass index, waist circumference, blood pressure (Welch Allyn 4200B), lipid profile, and fasting blood glucose (CardioChek PA).ResultsThe results revealed that more than half of the nurses (60.09%) were overweight or obese, with 57.28% exhibiting elevated blood pressure, 32.25% having fasting glucose levels, and 69.14% experiencing dyslipidaemia. Multiple model evaluation using ROC curves demonstrated that multiple models accurately predicted hypercholesterolemia (AUC = 0.715), elevated LDL (AUC = 0.727), and elevated TC (AUC = 0.723) among Polish nurses.ConclusionComprehensive education programmes should be implemented that include the latest advances in cardiovascular disease prevention. Regular check-ups, as well as the promotion and availability of healthy food in hospital canteens, are essential.

The barriers and enablers to providing healthy food in New Zealand secondary school canteens

Establishing healthy lifelong eating habits in young people is important for short and long-term health(1). Schools are ideal setting to improve diet. However, research shows that many school food environments are unhealthy(2). In New Zealand (NZ), the canteen is a popular food provision, particularly in secondary schools. This research aimed to explore the barriers and enablers to providing healthy food and beverages in NZ secondary school canteens. In 2022, 6 secondary schools were purposively selected to participate in semi-structured interviews about foods and beverages sold in schools’ canteens and the factors that influenced this. In total, 11 stakeholders representing six schools and one staff member of an external catering company completed interviews. The interviews were transcribed and analysed using a reflexive thematic analysis approach(3). Four themes were developed. Theme 1 Action-oriented school policies that are based on healthy eating principles can facilitate healthier canteens highlighted the use and characteristics of policies. The subtheme highlighted that Mandatory policies are more enforceable. Theme 2 Multiple component opt-in programs or interventions facilitate a healthier school food provision shows that opt-in government interventions (e.g. Ka Ora, Ka Ako, the NZ free school lunch initiative) with funding, monitoring, and incentives can improve food provision. The subtheme Health-enhancing changes inthe school environment has flow-on effect to canteens showed that these changes can affect the entire school food environment. Theme 3 Healthy canteens get lost in the “pecking order” of what’s important highlights that while schools and key stakeholders may believe healthy eating is important, other factors related to well-being and education were more important to prioritise within the school’s limited resources. Theme 4 People’s values, attitudes and beliefs may help and hinder the healthiness of canteens and explores the role champions have in influencing the healthiness of the canteen. Champions were those with a positive, proactive attitude, value healthy eating and are capable. Subtheme 1 Meet student preferences while providing healthy food was a common barrier many champions worked hard to overcome. The final subtheme identified how A collaborative approach within schools and their communities can overcome barriers to healthy canteens. Government mandates and interventions can positively impact the canteen and other food provisions. This research supports a recommendation for schools to create and implement school policies around food encompassing a whole-school approach.

Assessment of food availability in New Zealand primary schools

Childhood obesity and overweight rates in New Zealand are considerably higher than that globally with one in three children aged between 2-14 years being overweight or obese(1). Children’s dietary knowledge and food preferences are influenced by various factors including the food environment. Schools are an excellent setting to influence children’s dietary behaviours since they have the potential to reach almost all children during the first two decades of their lives. However, previous analyses indicate many school canteens and food providers do not supply foods that promote healthy eating and nutrition behaviours (2,3). The Ministry of Health (MoH) recently implemented a ‘Food and Drink Guidance for Schools’ which utilises a traffic-light framework dividing foods into three categories: ‘green’, ‘amber’, and ‘red’(4). The aim of this study was to assess primary school canteen food menus against the newly implemented MoH Guidance. A convenience sample of 133 primary school canteen menus were collected in 2020 as part of the baseline evaluation of the Healthy Active Learning initiative across New Zealand. Four researchers (three nutritionists and one dietitian) developed a menu analysis toolkit to undertake the analysis of all menus collected. The toolkit provided a breakdown of commonly packaged foods and meals/menu items available to purchase within schools based on Health Star Ratings, ingredients, and/or standard recipes. Assumptions were created for menu items requiring additional detail to be categorised according to the guidance through consensus by all four researchers. Primary school menus were coded by two researchers, and intercoder reliability was ensured by independent coding and cross-checking of 10% of menus. Descriptive and inferential analyses were conducted using IBM SPSS and P<0.05 denoted significance. Analyses of canteen menus revealed that most menu items belonged to the less healthy amber (41.0%) and red (40%) food categories. Low decile schools had a lower percentage of green food items (8.6%) and a higher percentage of red food items (48.3%) compared to high decile schools (p = 0.028). Similarly, schools in low deprivation areas had a significantly higher percentage of green food items (14.2%) compared to high deprivation areas (8.6%) (p = 0.031). Sandwiches, filled rolls, and wraps were the most commonly available items (86%) followed by baked foods and foods with pastry (71%). Sugar-sweetened beverages were just as prevalent as water on school food menus (54% each). Over half of in-house catered canteen menu items were classified as 'red’ foods (55.3%). This study highlights that most school canteens were not meeting the guidelines for healthy food and drink provision outlined by the MoH. Improving school food availability for children in socioeconomically deprived areas needs to be prioritised to reduce inequities. Findings suggest the need for more robust national policies and mandated school guidance to improve the food environments in New Zealand schools.

BIOGAS PRODUCTION POTENTIAL FROM ANAEROBIC CO-DIGESTION OF FOOD WASTE AND ANIMAL MANURE

The potential of biogas production by the anaerobic codigestion (AcoD) of canteen food waste and animal manure was investigated using the biochemical methane potential assay (BMP). The BMP assay was conducted under thermophilic temperature of 35 °C in a batch process at digestion time of 40 d. Waste substrate mixture was digested at a fixed proportion of 1:1 with different animal manure as co-substrate. Maximum cumulative biogas production (418 ml g-1 VS) was achieved during codigestion of food waste with pig manure > chicken manure (408 ml g-1 VS) > goat manure (319 ml g-1 VS). Generally, all manure codigested reactors produced 1.01 to 1.34 times more biogas than food waste alone indicating the synergistic effect of codigestion on overall biogas productivity. With analogous increase in biogas production, manure amendment produced significant (p<0.05) substrate biodegradation in terms of total and volatile solids loss. The microbial load profile prior and post-AD revealed significant reduction (p<0.05)in microbial species suggestion that anaerobic digestion can be adopted as a method of waste treatment and hygienization.

A comparative study of food safety knowledge among mobile food vendors and canteen food handlers in markets in Kano Metropolis, Northwest Nigeria

A comparative study of food safety knowledge among mobile food vendors and canteen food handlers in markets in Kano Metropolis, Northwest Nigeria

From Canteen Food to Daily Meals: Generalizing Food Recognition to More Practical Scenarios

From Canteen Food to Daily Meals: Generalizing Food Recognition to More Practical Scenarios

Assessment of phosphorus flow of canteen food waste in educational institutions in Bangkok area

This study was to investigate the occurrence of food waste in educational institutions and their current food waste management. Three educational institutions in Bangkok area were selected, and sampling were conducted for three days in a row for each institution. The results showed that the amount of food waste ranging from 20 to 198 kg/day, accounting of 40 – 90% of total waste. Most of food waste was eventually ended up in landfills. The phosphorus proportion of uncooked food waste (UCFW) was in the range of 0.09 – 0.29 mg P/g, while that of cooked food waste (CFW) was in the range of 0.53 – 0.76 mg P/g. Total phosphorus mass entering the waste management system was ranging from 8 to 141 g P/d, while loss of phosphorus was in the range of 1.5 – 13.5 g P/d. Under the composting scenario used in this study, the yield of fertilizer-like product ranged from 0.3 to 37.2 tons per year resulting in calculated cost saving as high as 391 USD per year. From this study, food waste separation was highly recommended to improve assessment of phosphorus flow and recovery. Expectation of phosphorus recovery for agricultural sector benefits should be prioritized.

Empowerment of Micro Entrepreneurs Providing Halal Canteens Through Training and Assistance

There has been government regulation regarding the obligation of product halal certification for all business groups, including microenterprises that sell canteen food. The existence of a halal certificate other than as an obligation is expected to increase consumer confidence in the certainty of product halalness and support the selling power of entrepreneurs. Some canteen food entrepreneurs have received socialization regarding the application of mandatory halal certification for their products, but there is no strong intention to obtain halal certification for their products. This study aims to empower micro-enterprises in increasing independence and awareness of halal products and overseeing the implementation of the halal product guarantee system. It is necessary to carry out empowerment activities through training and assistance to entrepreneurs to obtain halal certificates, such as advanced training in halal food knowledge; assistance in building a halal product guarantee system; filling out registration documents for halal certification requirements. The results of training and assistance for halal certification show an increased understanding of halal certification procedures and an increased readiness to implement a halal product assurance system, and 96.2% of canteen food micro-entrepreneurs stated that they would register their products to get halal certificates.
 Keywords: halal certification, micro-enterprises empowerment, training, assistance

Anaerobic co-digestion of canteen food waste and cow dung

ABSTRACT There is growing global awareness and concern regarding the generation of significant amounts of food waste (FW) due to the issues related to its disposal. Despite being a tested solution for waste management, anaerobic digestion (AD) of FW has not yet been sufficiently explored. In this research, the impact of different mixing ratios of food waste (FW) and cow dung (CD), as well as temperature, on the production of biogas, methane content, and the bio-methane potential (BMP) of the substrates was examined. FW and CD mixed at ratios 0:100, 25:75, 50:50, 75:25, and 100:0 (w/w) were batch incubated at 35 ± 1°C and 55 ± 1°C, using a 2 × 5 full factorial experimental design. The obtained results showed that the temperature and substrate mixing ratios significantly (p < .05) affected biogas yield, methane content, and BMP. Highest biogas yield and BMP were 7151.67 ± 11.55 mL and 401.88 ± 1.98 mLCH4/g VS from AD of FW:CD (75:25) at 55°C. The lowest biogas yield and BMP were 3291.67 ± 81.45 mL and 328.28 ± 4.26 mLCH4/g VS from mono-digestion of FW at 35°C. Overall, co-digestion of FW and CD produced higher biogas yield and BMP than mono-digestion of the substrates at both test temperatures.

Food Consumption Pattern Among Canteen and Home Cooked Food Users in Relation to Obesity Risk Among Saudi Students in Qassim Region

Many nutritional standards and behaviors are created in the college environment, which may have long-term consequences for the individual. Because of the significant amount of time teenagers spend at college on a typical weekday, it has been estimated that one-third of their food and drink is eaten at college canteens. The current research investigation employed a questionnaire to evaluate the eating behaviors of male and female college participants. There were 206 participants in the study, which consisted of with approximately the same proportion of men (52.9%) and women (47.1%). The participants' average age was 22.6 years, with men being a little older than women on average. The majority of participants resided at home and had bachelor's degrees. Males had greater mean heights and weights, according to anthropometric measures, which led to slightly higher mean Body Mass Index (BMI). The prevalence of underweight individuals was higher among females, while overweight and obesity were more common in males. The majority of participants never bought food from the college canteen and usually ate meals at home. Breakfast consumption varied, with a significant proportion skipping breakfast on schooldays. Differences between genders were observed in the consumption of specific food items and exercise frequency, but no significant correlations were found between incidence of obesity and food consumption patterns. The study highlights the need for dietary interventions based on large scale research studies to address the concerning levels of obesity among college students and improve their overall health and well-being.

Food menus within New Zealand primary school canteens: Do they meet the guidance?

Unhealthy food and drinks are widely available in New Zealand school canteens. The aim of this study was to assess primary school canteen food menus against the newly implemented Ministry of Health 'Food and Drink Guidance for Schools'. A convenience sample of 133 primary school canteen menus was collected in 2020 as part of the baseline evaluation of the Healthy Active Learning initiative across New Zealand. A menu analysis toolkit was developed to assess menus in accordance with the Ministry of Health's 'Food and Drink Guidance for Schools' which classifies food items into three food categories: 'green', 'amber' and 'red'. Most menu items belonged to the less healthy amber (41.0%) and red (40%) food categories. Low decile schools had a lower percentage of green food items (8.6%) and a higher percentage of red food items (48.3%) compared to high decile schools. Sandwiches, filled rolls and wraps were the most commonly available items, followed by baked foods and foods with pastry. Over half of the in-house canteen menu items were classified as 'red' foods (55.3%). Most school canteens were not meeting the guidelines for healthy food and drink provision outlined by the Ministry of Health. Improving the food environment for children in socio-economically deprived areas needs to be prioritised to reduce inequities. SO WHAT?: This study highlights the unhealthy food environments in New Zealand schools and emphasises the need for more robust national policies and mandated school guidance.

Factors that influence food choices in secondary school canteens: a qualitative study of pupil and staff perspectives.

Adolescence is recognised as a period of nutritional vulnerability, with evidence indicating that United Kingdom adolescents have suboptimal dietary intakes with many failing to meet dietary recommendations. Additionally, adolescence is a time of transition when they become more independent in their dietary choices and begin to develop their own sense of autonomy and are less reliant on their parent's guidance, which is reported to lead to less favourable dietary behaviours. Reducing the prevalence of poor dietary intakes and the associated negative health consequences among this population is a public health priority and schools represent an important setting to promote positive dietary behaviours. The aim of this school-based study was to explore the factors and barriers which influence food choices within the school canteen and to identify feasible strategies to promote positive dietary behaviours within this setting. Thirteen focus groups with 86 pupils in Year 8 (n = 37; aged 11-12 years) and Year 9 (n = 49; aged 12-13 years) in six secondary schools across Northern Ireland, United Kingdom were conducted. Additionally, one-to-one virtual interviews were conducted with 29 school staff [principals/vice-principals (n = 4); teachers (n = 17); and caterers (n = 7)] across 17 secondary schools and an Education Authority (EA) senior staff member (n = 1). Focus groups and interviews were audio-recorded, transcribed, and analysed following an inductive thematic approach. Using the ecological framework, multiple factors were identified which influenced pupils' selection of food in the school canteen at the individual (e.g., time/convenience), social (e.g., peer influence), physical (e.g., food/beverage placement), and macro environment (e.g., food provision) level. Suggestions for improvement of food choices were also identified at each ecological level: individual (e.g., rewards), social (e.g., pupil-led initiatives), physical (e.g., labelling), and macro environment (e.g., whole-school approaches). Low-cost and non-labour intensive practical strategies could be employed, including menu and labelling strategies, placement of foods, reviewing pricing policies and whole-school initiatives in developing future dietary interventions to positively enhance adolescents' food choices in secondary schools.

Identifying the Drivers of Food Waste in University Canteens in China: A Qualitative Approach

The global food crisis has made food waste reduction an important area for research and practice. In China, food is frequently wasted in university canteens. Identifying the factors involved is critical for reducing waste and preserving resources and the environment. In contrast to previous studies of canteen food waste, which have mainly used quantitative research methods, this study adopted a qualitative approach to reveal the self-reported causes of food waste by students who eat at the canteens of a university in South China. The study identified material, economic, psychological, social, cultural, and health dimensions that influence food waste in university canteens. The results validate some previous findings and add novel factors not previously identified. This study argues that food waste is embedded in a complicated socio-cultural context, and hence it is difficult to take simple and direct management measures to reduce waste. Measures should be implemented to improve both the consumers’ consciousness of frugality and ecological conservation, and the quality and palatability of the served food.