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• W2171881427 abstract "The dietary offer is not always concordant with the nutritional recommendations in the school menus.To review the effectiveness of a diet counseling system for collective catering companies that operate in public education centers of Andalusia.Cross-sectional, observational, descriptive study. We reviewed and counseled the changes needed in the monthly school menus of the companies operating in 1197 centers throughout the scholar calendar. In case of not meeting the required conditions and before being implemented, the improvement recommendations were sent to the companies.78.2% of 209 menus from 21companies did not meet the established criteria and needed adaptations before being implemented. Throughout the scholar calendar, the number of menus needing changes progressively decreased, being 42.9% by the end. The most frequent cause for modification were: insufficient information on the written menu about the foods included in each dish (50,7%), lack of rotation between raw and cooked vegetables (35.4%), insufficient information on the cooking techniques (26.3%), insufficient weekly variety of rice, pasta and potatoes (17.7%), deviation in the energy and nutrients content (16.7%), less than one serving of vegetable per day (15.4%), lack of rotation in the type of fish (14.4%). Finally, 90.9% of the menus revised were approved.Following of the nutritional recommendations of the school menus is high with the implementation of a counseling system aimed at the dietitians of the companies of collective catering.Introducción: La oferta dietética no siempre coincide con las recomendaciones nutricionales para el menú escolar. Objetivo: Revisar la efectividad de un sistema de asesoría dietética para empresas de restauración colectiva que sirven en comedores de los centros públicos de Educación de Andalucía. Métodos: Estudio observacional descriptivo transversal. Se revisan y asesoran los cambios necesarios en los menús mensuales procedentes de empresas que sirven a 1.197 centros, a lo largo del curso escolar. En caso de no de reunir las condiciones necesarias, y antes de ser aplicados, se devuelven con unas recomendaciones de mejora. Resultados: De 209 menús procedentes de 21 empresas, el 78,2% no cumplía los criterios establecidos, y necesitó de adaptaciones previas a su aplicación. A lo largo del curso escolar disminuyeron progresivamente los que precisaron cambios, siendo el 42,9% al final. Las causas más frecuentes de modificaciones fueron: información insuficiente en la planilla del menú sobre los alimentos que componen cada plato (50,7%), no alternancia de verduras frescas y cocinadas (35,4%), información insuficiente sobre técnicas culinarias (26,3%), variedad semanal insuficiente en arroz, pasta y patatas (17,7%), desviación en el contenido de energía y nutrientes (16,7%), menos de 1 ración de verduras diaria (15,4%), no alternancia en tipo de pescado (14,4%). Finalmente fueron aprobados el 90,9% de los menús revisados. Conclusiones: El seguimiento de las recomendaciones nutricionales en el menú escolar es elevado con la aplicación de un sistema de asesoría dirigido a los dietistas de las empresas de restauración colectiva." @default.
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• W2171881427 date "2013-07-31" @default.
• W2171881427 modified "2023-10-16" @default.
• W2171881427 title "[Planning of the school menu; results of a diet counseling system for the adequacy to the nutritional recommendations]." @default.
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• W2171881427 doi "https://doi.org/10.3305/nh.2013.28.4.6613" @default.
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