Repository logo
 
Publication

Salt Reduction Strategies in Portuguese School Meals, from Pre-School to Secondary Education-The Eat Mediterranean Program

2020-07-24Journal article Open access
Simple item page
dc.contributor.authorRito, Ana Isabel
dc.contributor.authorMendes, Sofia
dc.contributor.authorSantos, Mariana
dc.contributor.authorGoiana-da-Silva, Francisco
dc.contributor.authorCappuccio, Francesco Paolo
dc.contributor.authorWhiting, Stephen
dc.contributor.authorDinis, Ana
dc.contributor.authorRascôa, Carla
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorDarzi, Ara
dc.contributor.authorBreda, João
dc.date.accessioned2021-03-15T15:22:57Z
dc.date.available2021-03-15T15:22:57Z
dc.date.issued2020-07-24
dc.description.abstractHigh 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.pt_PT
dc.description.sponsorshipThe eat Mediterranean program (2015–2017) was coordinated by ARSLVT, Portugal, co-funded by the Public Health Initiatives Program (PT06) of the EEA Grants (grant application 171 NU2).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationNutrients. 2020 Jul 24;12(8):2213. doi: 10.3390/nu12082213.pt_PT
dc.identifier.doi10.3390/nu12082213pt_PT
dc.identifier.issn2072-6643
dc.identifier.urihttp://hdl.handle.net/10400.18/7493
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2072-6643/12/8/2213pt_PT
dc.subjectChildhood Obesitypt_PT
dc.subjectCommunity-based Programpt_PT
dc.subjectSalt Intakept_PT
dc.subjectSchool Mealspt_PT
dc.subjectSodium Consumptionpt_PT
dc.subjectEstilos de Vida e Impacto na Saúdept_PT
dc.subjectPortugalpt_PT
dc.subjectEat Mediterranean Programpt_PT
dc.titleSalt Reduction Strategies in Portuguese School Meals, from Pre-School to Secondary Education-The Eat Mediterranean Programpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue8pt_PT
oaire.citation.startPage2213pt_PT
oaire.citation.titleNutrientspt_PT
oaire.citation.volume12pt_PT
rcaap.embargofctAcesso de acordo com página web do editor da revista.pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
2020_07_AIR_SALT_nutrients-12-02213.pdf
Size:
709.56 KB
Format:
Adobe Portable Document Format
Download

Collections

DAN - Artigos em revistas internacionais