title: Nutrition and catering: 2. The nutritional quality of school meals made from convenience foods compared with traditionally prepared dishes.
abstract: A nutritional analytical study of convenience and traditionally prepared menu items was made at the 'ready to eat' stage. The results showed that while, in general, convenience foods had the nutrient profile expected from the ingredient list, there were some important differences from traditionally prepared items. Many of the differences were attributed to the extensive use of dried skimmed milk in the traditional products, which were prepared in school kitchens.
mesh_terms: D002136:Calcium, Dietary / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005502:Food / Q000592:standards*; D005504:Food Analysis; D005511:Food Handling / Q000592:standards; D005522:Food Services / Q000592:standards*; D006801:Humans; D007501:Iron / Q000032:analysis; D009753:Nutritive Value; D012574:Schools; D006113:United Kingdom; D014815:Vitamins / Q000032:analysis
chemical_list: D002136:Calcium, Dietary; D004044:Dietary Proteins; D014815:Vitamins; D007501:Iron