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)
Walshe, W.
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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: NutritionChildrenRate of growth
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Language: en
Status of Item: Peer reviewed
Appears in Collections:Agriculture and Food Science Research Collection

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