Portal de Murcia
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The City Council and the UMU develop a project to meet the nutritional health of school children participated in the project have three schools in Murcia, 95 children, ages 5 to 11 years, with equal proportions of children rated menus indicate that the average of the 3 schools meet the recommendations of carbohydrate (50.2%), protein (19%), total fat (33.1%) and saturated fat (6.8%)
The councilman of Health and Human Services, Fulgencio Cervantes, and the Rector of the University of Murcia, Antonio Cobacho, has chaired this morning's presentation Sensocole project, a project that is part of the activities of Municipal Health Services develop in relation to improving the nutritional health of schoolchildren.
This project, which has been presented in its entirety by the head of department of Health, Eduardo Gonzalez, is framed in a collaboration agreement with the Department of Food Technology, Nutrition and Food Science, University of Murcia.
For his part, Gaspar Ros Berry, Professor of Nutrition and Food Science, University of Murcia, has addressed the issue on the Principles of the acceptance of food and its impact on nutrition.
The agreement on community nutrition can develop tools to evaluate in a global quality standard (health, nutritional and sensory) of administrative concessions related to the collective power of the City of Murcia risk.
Is already developed and applied in tenders for government concessions sensory evaluation protocol for meals on wheels service for elderly and dependent, currently being developed this scheme for school canteens.
The ultimate aim is to reverse the results in improving school meals, thus improving the health of children and develop a standardized tool that enables management to assess the overall quality (hygienic, nutritional and sensory) of these services catering.
The menu is consumed nutritionally assessed by weighing of the ration Media Server software.
The project has involved three schools of Murcia, 95 children, ages 5 to 11 years, with equal proportions of boys and girls.
For sensory evaluation purposes classified the children into two groups of 5 to 7 years and 8 to 11 years.
Menus values ​​indicate that the average of the 3 schools comply with international recommendations carbohydrate (50.2%), protein (19%), total fat (33.1%) and saturated fat (6.8%).
They also comply with the recommendations of energy, cholesterol and fiber, but provide good amounts of vitamin B1, B2, C, Folic Acid, Iron, Magnesium, the menu is low in calcium and Vitamin A to the smallest, and D in both age groups
In general the menus are highly valued in the range of 8.6 to 9.5 points (hedonic scale of 0 to 10), with those rated menus containing lentils as main course and dessert yogurt and pureed vegetables and chicken as the first as a main course.
The desserts are rated orange and yogurt.
The acceptance of the temperature of the plates was 78-97%.
The assessment of the amount of the dishes served was considered appropriate 40 to 60%, noting that a quarter believe that the dessert and the third to the second target is insufficient.
We also found that 84% usually eat the entire menu, 91% believe that there is enough variety of menus in school, 92% know that food, but only 83% eat it at home.
Food that is repeated over the bread (15%) followed by the second plate (8%).
With regard to the site, 88% mentioned that it is a pleasant and they like the monitors who serve them room, but over 80% indicate that the noise is excessive, being more disturbing for younger children.
Mediterranean diet quality
66% of children have a Mediterranean diet optimal, but 32% must be improved and only 1.3% have a poor quality diet.
It is noteworthy that this group presents higher values ​​evaluated with respect to national studies, the negative aspects found were: 13% attend more than once per week at fast food places and skip breakfast, eat pastries and 20% industrial.
Food tastes and preferences
Foods that are more pleasant are in descending order: Yogurt (100%), French fries (97%), Pasta (96%), milk and fruit (95%), eggs and chicken (94%), rice, lentils and meat (93%), fish (89%), cooked potatoes (85%), Chickpeas (81%) and finally vegetables (73%).
An interesting fact is that children who indicate that they like vegetables and good value when you add another plug-like cheese, also show appreciation for their presentation puree mention those who like good value vegetable lentil dishes .
However, the fish was well worth while in their tastes report less satisfaction.
Unhealthy Habits
About a third of children consume soft drinks, salty snacks and sweets, chocolates and chocolate in excess (> 1 time / week) does a quarter of pastries.
In addition nearly one third of school physical activity does not perform the recommended amount, only 54% goes to school on foot and 40% spend much time in front of the screens.
Source: Ayuntamiento de Murcia
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