[The impact of a food service in the school milieu on the quality of nutrition in children].
The food service at the Le Tremplin school (QC), which is managed by a non-profit organization including parents and members of the community, was evaluated in terms of its impact on the nutritional quality of the meals consumed by the students from the point of view of the prevention of cardiovascular diseases (CVDs) in children. This was done by comparing it with a traditional food service operated by a concessionnaire. On the nutritional level, the menus offered in the two schools were comparable: in both cases, they fell far short of meeting nutritional recommendations related to the prevention of CVDs. In other respects, the nutritional value of the meals consumed by the children differed according to the school. It was closer to meeting recommendations in the case of the Le Tremplin school. The results obtained show that the organization of the food service at the Le Tremplin school appears to favour a more adequate consumption of lipids and carbohydrates, as well as a more appropriate distribution of the different fatty acids in the food.
Centre Hospitalier Universitaire de Sherbrooke.
C
C
Michel
R
R
Cyr
M
M
Carbonneau
D002318:Cardiovascular Diseases / Q000517:prevention & control*; D002648:Child; D002664:Child Nutritional Physiological Phenomena; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D005522:Food Services / Q000458:organization & administration*; D006801:Humans; D008612:Menu Planning / Q000592:standards; D009749:Nutrition Surveys; D009751:Nutritional Requirements; D009753:Nutritive Value; D015397:Program Evaluation; D012572:School Health Services / Q000458:organization & administration*
D004040:Dietary Carbohydrates; D004041:Dietary Fats
L'impact d'un service alimentaire en milieu scolaire sur la qualité de l'alimentation des enfants.