The Library
Salt reduction strategies in Portuguese school meals, from Pre-school to Secondary education – The Eat Mediterranean Program
Tools
Tools
Tools
Rito, Ana Isabel, Mendes, Sofia, Santos, Mariana, Goiana-da-Silva, Francisco, Cappuccio, Francesco P., Whiting, Stephen, Dinis, Ana, Rascôa, Carla, Castanheira, Isabel, Darzi, Ara and Breda, Joāo (2020) Salt reduction strategies in Portuguese school meals, from Pre-school to Secondary education – The Eat Mediterranean Program. Nutrients, 12 (8). 2213. doi:10.3390/nu12082213
|
PDF
WRAP-Salt-reduction-strategies-Portuguese-school- The-Eat-Mediterranean-Program-Cappuccio-2020.pdf - Published Version - Requires a PDF viewer. Available under License Creative Commons Attribution 4.0. Download (709Kb) | Preview |
|
![[img]](http://wrap.warwick.ac.uk/style/images/fileicons/application_msword.png) |
Microsoft Word
V2_nutrients-revised_SW_Final_marked.docx - Accepted Version Embargoed item. Restricted access to Repository staff only Download (235Kb) |
Official URL: https://doi.org/10.3390/nu12082213
Abstract
High sodium (salt) consumption is associated with an increased risk of developing non-communicable diseases. However, in most European countries, Portugal included, sodium intake is still high. This study aimed to assess the sodium content of school meals before and after the Eat Mediterranean (EM) intervention – a community-based program to identify and correct nutritional deviations through the implementation of new school menus and through schools’ food handlers training. EM (2015-2017) was developed within the school community of two Portuguese Municipalities, reaching students aged 3–21 years old. Samples of the complete meals (soup + main course + bread) from 25 schools were collected and nutritional quality and laboratory analysis was performed to determine their nutritional composition, including sodium content. Overall, there was a significant decrease (-23%) in the mean sodium content of the complete meals among the covered schools, which was mainly achieved by the significant reduction of 34% of sodium content per serving portion of soup. In conclusion, EM had a positive effect on the improvement of the school meals’ sodium content, among the participant schools. Furthermore, school setting may be ideal for nutrition literacy interventions among children, for flavours shaping and for educating towards less salty food acceptance.
| Item Type: | Journal Article | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Subjects: | R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine R Medicine > RJ Pediatrics |
|||||||||
| Divisions: | Faculty of Medicine > Warwick Medical School > Health Sciences Faculty of Medicine > Warwick Medical School > Health Sciences > Mental Health and Wellbeing Faculty of Medicine > Warwick Medical School |
|||||||||
| Library of Congress Subject Headings (LCSH): | Obesity in children -- Portugal, Children -- Nutrition -- Portugal, School children -- Food -- Portugal, Salt -- Toxicology, Salt in the body, Community health services -- Portugal, Health promotion -- Portugal | |||||||||
| Journal or Publication Title: | Nutrients | |||||||||
| Publisher: | M D P I A G | |||||||||
| ISSN: | 2072-6643 | |||||||||
| Official Date: | 24 July 2020 | |||||||||
| Dates: |
|
|||||||||
| Date of first compliant deposit: | 20 July 2020 | |||||||||
| Volume: | 12 | |||||||||
| Number: | 8 | |||||||||
| Article Number: | 2213 | |||||||||
| DOI: | 10.3390/nu12082213 | |||||||||
| Status: | Peer Reviewed | |||||||||
| Publication Status: | Published | |||||||||
| Access rights to Published version: | Open Access | |||||||||
| RIOXX Funder/Project Grant: |
|
|||||||||
| Related URLs: |
Request changes or add full text files to a record
Repository staff actions (login required)
 |
View Item |
