Assessment of School Meals and of Weights/ Heights of Primary Schoolchildren in Inner City Dublin Schools
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|Title:||Assessment of School Meals and of Weights/ Heights of Primary Schoolchildren in Inner City Dublin Schools||Authors:||Gormley, T. R. (Thomas Ronan)
|Permanent link:||http://hdl.handle.net/10197/6893||Date:||1991||Online since:||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:||Nutrition; Children; Rate of growth||Other versions:||http://www.jstor.org/stable/25558216||Language:||en||Status of Item:||Peer reviewed|
|Appears in Collections:||Agriculture and Food Science Research Collection|
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