Options
Assessment of School Meals and of Weights/ Heights of Primary Schoolchildren in Inner City Dublin Schools
Author(s)
Date Issued
1991
Date Available
2015-09-07T10:04:51Z
Abstract
This study involved an assessment of school meals (on eight to ten occasions per school) and of growth and food likes/dislikes of 449 primary schoolchildren in five inner-city Dublin schools. Hot dinners provided in two of the schools were well accepted (85-98% of dinners eaten in school 1and and 94%-100% in school 2) by the children and suggestions for improving the dinner included greater menu variation. Better portion control, less frying and more roasting/grilling. The remaining three schools provided lunches of milk with sandwiches/buns and two also provided soup. Brown soups such as oxtail were preferred to white soups such as mushroom. Significant numbers (from 11 to 30% on some of the test day) of children did not take a sandwich/ bun but those that did ate most if not all; some took two sandwiches. The refusal rate for milk was relatively low. Individual interviews with the children indicated a liking for chips, burgers and sausages and a dislike of many vegetables and cheese. Other important foods such as red and white meats, fish and fruit got relatively little recognition. Weight/height for age measurements showed a higher proportion that normal (based on Irish clinical growth standards) of light and short children but the effect was generally small.
Type of Material
Journal Article
Publisher
Teagasc
Journal
Irish Journal of Food Science and Technology
Volume
15
Start Page
1
End Page
15
Keywords
Web versions
Language
English
Status of Item
Peer reviewed
This item is made available under a Creative Commons License
File(s)
Owning collection
Views
1549
Last Week
1
1
Acquisition Date
Apr 18, 2024
Apr 18, 2024
Downloads
296
Last Week
11
11
Acquisition Date
Apr 18, 2024
Apr 18, 2024