The Experts below are selected from a list of 315 Experts worldwide ranked by ideXlab platform
Peter Scarborough - One of the best experts on this subject based on the ideXlab platform.
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environmental and nutrition impact of achieving new School food plan recommendations in the primary School Meals sector in england
BMJ Open, 2017Co-Authors: Kremlin Wickramasinghe, Mike Rayner, Michael J Goldacre, Nick Townsend, Peter ScarboroughAbstract:Objectives The aim of this modelling study was to estimate the expected changes in the nutritional quality and greenhouse gas emissions (GHGEs) of primary School Meals due to the adoption of new mandatory food-based standards for School Meals. Setting Nationally representative random sample of 136 primary Schools in England was selected for the Primary School Food Survey (PSFS) with 50% response rate. Participants A sample of 6690 primary students from PSFS who consumed School Meals. Outcome measures Primary School Food Plan (SFP) nutritional impact was assessed using both macronutrient and micronutrient quality. The environmental impact was measured by GHGEs. Methods The scenario tested was one in which every meal served in Schools met more than half of the food-based standards mentioned in the SFP (SFP scenario). We used findings from a systematic review to assign GHGE values for each food item in the data set. The GHGE value and nutritional quality of SFP scenario Meals was compared with the average primary School meal in the total PSFS data set (pre-SFP scenario). Prior to introduction of the SFP (pre-SFP scenario), the primary School Meals had mandatory nutrient-based guidelines. Results The percentage of Meals that met the protein standard increased in the SFP scenario and the proportion of Meals that met the standards for important micronutrients (eg, iron, calcium, vitamin A and C) also increased. However, the SFP scenario did not improve the salt, saturated fat and free sugar levels. The mean GHGE value of Meals which met the SFP standards was 0.79 (95% CI 0.77 to 0.81) kgCO 2 e compared with a mean value of 0.72 (0.71 to 0.74) kgCO 2 e for all Meals. Adopting the SFP would increase the total emissions associated with primary School Meals by 22 000 000 kgCO 2 e per year. Conclusions The universal adoption of the new food-based standards, without reformulation would result in an increase in the GHGEs of School Meals and improve some aspects of the nutritional quality, but it would not improve the average salt, sugar and saturated fat content levels.
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Contribution of healthy and unhealthy primary School Meals to greenhouse gas emissions in England: linking nutritional data and greenhouse gas emission data of diets.
European journal of clinical nutrition, 2016Co-Authors: Kremlin Wickramasinghe, Mike Rayner, Michael J Goldacre, Nick Townsend, Peter ScarboroughAbstract:Contribution of healthy and unhealthy primary School Meals to greenhouse gas emissions in England: linking nutritional data and greenhouse gas emission data of diets
Ulla Gustafsson - One of the best experts on this subject based on the ideXlab platform.
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School Meals Policy: The Problem with Governing Children
Social Policy and Administration, 2002Co-Authors: Ulla GustafssonAbstract:This paper seeks to explore the role of School Meals policy in the UK, and more particularly its articulation in England. It will outline the history of this policy and examine a number of changes that have taken place over time. The focus will be on nutrition and how the emphasis has shifted from issues of quantity to the composition of food eaten by children. The nutritional argument will be examined by exploring the changes in the governance of the population, as represented by School Meals policy. Finally, the paper will address the awkward relationship between the state and children, as evinced by School Meals policies.
Ara Darzi - One of the best experts on this subject based on the ideXlab platform.
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salt reduction strategies in portuguese School Meals from pre School to secondary education the eat mediterranean program
Nutrients, 2020Co-Authors: Ana Isabel Rito, Sofia Mendes, Mariana Santos, Francisco Goianadasilva, Francesco P Cappuccio, Stephen Whiting, Ana Dinis, Carla Rascoa, Isabel Castanheira, Ara DarziAbstract: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 in 25 Schools (pre to secondary education) of two Portuguese Municipalities, reaching students aged 3–21 years old. Samples of the complete Meals (soup + main course + bread) from all Schools were collected, and nutritional quality and laboratory analysis were performed to determine their nutritional composition, including sodium content. Overall, there was a significant decrease (−23%) in the mean sodium content of the complete School Meals, 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 might be ideal for nutrition literacy interventions among children, for flavors shaping, and for educating towards less salty food acceptance.
Kremlin Wickramasinghe - One of the best experts on this subject based on the ideXlab platform.
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environmental and nutrition impact of achieving new School food plan recommendations in the primary School Meals sector in england
BMJ Open, 2017Co-Authors: Kremlin Wickramasinghe, Mike Rayner, Michael J Goldacre, Nick Townsend, Peter ScarboroughAbstract:Objectives The aim of this modelling study was to estimate the expected changes in the nutritional quality and greenhouse gas emissions (GHGEs) of primary School Meals due to the adoption of new mandatory food-based standards for School Meals. Setting Nationally representative random sample of 136 primary Schools in England was selected for the Primary School Food Survey (PSFS) with 50% response rate. Participants A sample of 6690 primary students from PSFS who consumed School Meals. Outcome measures Primary School Food Plan (SFP) nutritional impact was assessed using both macronutrient and micronutrient quality. The environmental impact was measured by GHGEs. Methods The scenario tested was one in which every meal served in Schools met more than half of the food-based standards mentioned in the SFP (SFP scenario). We used findings from a systematic review to assign GHGE values for each food item in the data set. The GHGE value and nutritional quality of SFP scenario Meals was compared with the average primary School meal in the total PSFS data set (pre-SFP scenario). Prior to introduction of the SFP (pre-SFP scenario), the primary School Meals had mandatory nutrient-based guidelines. Results The percentage of Meals that met the protein standard increased in the SFP scenario and the proportion of Meals that met the standards for important micronutrients (eg, iron, calcium, vitamin A and C) also increased. However, the SFP scenario did not improve the salt, saturated fat and free sugar levels. The mean GHGE value of Meals which met the SFP standards was 0.79 (95% CI 0.77 to 0.81) kgCO 2 e compared with a mean value of 0.72 (0.71 to 0.74) kgCO 2 e for all Meals. Adopting the SFP would increase the total emissions associated with primary School Meals by 22 000 000 kgCO 2 e per year. Conclusions The universal adoption of the new food-based standards, without reformulation would result in an increase in the GHGEs of School Meals and improve some aspects of the nutritional quality, but it would not improve the average salt, sugar and saturated fat content levels.
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Contribution of healthy and unhealthy primary School Meals to greenhouse gas emissions in England: linking nutritional data and greenhouse gas emission data of diets.
European journal of clinical nutrition, 2016Co-Authors: Kremlin Wickramasinghe, Mike Rayner, Michael J Goldacre, Nick Townsend, Peter ScarboroughAbstract:Contribution of healthy and unhealthy primary School Meals to greenhouse gas emissions in England: linking nutritional data and greenhouse gas emission data of diets
J Gregory - One of the best experts on this subject based on the ideXlab platform.
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food and nutrient intakes of primary School children a comparison of School Meals and packed lunches
Journal of Human Nutrition and Dietetics, 2008Co-Authors: Gail Rees, C J Richards, J GregoryAbstract:Background New School meal standards are currently being phased in by the government in an attempt to improve the nutritional composition of School food. However, no standards are applied to packed lunches. The present study aimed to compare the food and nutrient intakes of primary School children eating a School meal with those taking a packed lunch. Methods A sample of 120 children, aged 6–11 years, was observed once at a lunch time and all items consumed were recorded. Nutrient analysis was performed, and differences in nutrient intake between those children consuming packed lunches and School Meals were determined. Results Mean energy and protein intakes were similar. The amount of energy provided by starchy carbohydrate was also similar but, compared with School Meals, packed lunches provided twice as much energy from sugar (P < 0.001). School Meals on average provided more energy from fat (P < 0.001), but intakes of saturated fat were lower in the School Meals group (P = 0.021). Packed lunches provided more sodium (P < 0.001), calcium (P < 0.001) and iron (P = 0.016) than the School Meals. Very few packed lunches contained vegetables, and fruit intake was particularly low for those having a School meal. Conclusions Children taking a packed lunch to School were consuming approximately double the amount of sugar and 50% more sodium and saturated fat in their midday meal compared with those having a School lunch. However packed lunches were providing children with more calcium, iron and fruit.
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Food and nutrient intakes of primary School children: a comparison of School Meals and packed lunches.
Journal of human nutrition and dietetics : the official journal of the British Dietetic Association, 2008Co-Authors: Gail Rees, C J Richards, J GregoryAbstract:Background New School meal standards are currently being phased in by the government in an attempt to improve the nutritional composition of School food. However, no standards are applied to packed lunches. The present study aimed to compare the food and nutrient intakes of primary School children eating a School meal with those taking a packed lunch. Methods A sample of 120 children, aged 6–11 years, was observed once at a lunch time and all items consumed were recorded. Nutrient analysis was performed, and differences in nutrient intake between those children consuming packed lunches and School Meals were determined. Results Mean energy and protein intakes were similar. The amount of energy provided by starchy carbohydrate was also similar but, compared with School Meals, packed lunches provided twice as much energy from sugar (P
