Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/106634
Title: How are school menus evaluated in different countries? A systematic review
Authors: Cupertino, Alessandra Fabrino
Maynard, Dayanne da Costa
de Queiroz, Fabiana Lopes Nalon
Zandonadi, Renata Puppin
Ginani, Verônica Cortez
Raposo, António
De Figueiredo Saraiva, Ariana Maria 
Botelho, Raquel Braz Assunção
UNESCO Clasification: 3206 Ciencias de la nutrición
330920 Propiedades de los alimentos
Keywords: Evaluation
Instrument
Menu
School Feeding
Issue Date: 2021
Journal: Foods 
Abstract: School meals should focus on quality of life issues, particularly on reducing food shortages, overweight, obesity and its consequences. As an essential tool for quality assurance, creating the menu is an activity of great complexity and requires multidisciplinary knowledge. This activity covers the observation of countless aspects of quality, highlighting nutritional, sensory, cultural, hygienic, and sanitary issues, among others. This study aims to identify and analyze instruments and methods to evaluate school menus in different countries. The authors developed specific search strategies for Scopus, Web of Science, Science Direct, Pubmed, Lilacs, ProQuest Global, and Google Scholar. The included studies’ methodological quality was assessed using the statistical analysis and meta-analysis review tool (MASTARI). A total of 16 cross-sectional studies met the inclusion criteria and were analyzed. Brazil and Spain were the countries that presented the highest number of studies (n = 5; 31.25% for each). The majority of the studies have a qualitative approach (n = 12, 75%), and only 25% (n = 4) of the studies present quantitative assessment methods to evaluate school menus. No school menu assessment tools were found to assess all aspects of menu planning. The results show a lack of a methodology or of instruments for evaluating the menus offered for school meals that can contribute to better dietary care offered to students.
URI: http://hdl.handle.net/10553/106634
ISSN: 2304-8158
DOI: 10.3390/foods10020374
Source: Foods [EISSN 2304-8158], v. 10 (2), 374, (Febrero 2021)
Appears in Collections:Artículos
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