Improvement of Kindergarten Menus and Reducing Food Waste: Sample of Cappadocia University Child Development Practice Research Center

Abstract

Aim: This experimental and comparative research was carried out to reduce food waste by making the food served in a kindergarten suitable for children’s consumption.

Subjects and Method: All of the children who received lunch service in Cappadocia University Child Development Practice Research Center kindergarten were included in the study. Study was carried out in two stages, the observation period and the meal improvement stage. In the first stage, the meal samples with the highest leftover amount and the “Leftover Amount Percentage” of the relevant meal samples were determined. Then, improvements were made according to the characteristics and preferences of the related group in the meal samples with a high percentage of leftover, “Improved Meal Samples” were presented to the children.

Results: A total of 50 children, 15 girls and 35 boys, were included in the study. The mean age of the children was 50.09±11.75 months and the average height was 102.09 ± 7.32 cm and the median body weight was 16.60 (14.67-18.42) kilograms. The children’s body mass index Z score for age was 0.46, and the percentile value was 67.7. In four of (potato dish with minced meat - spinach - kidney bean - roasted meat with vegetables) the eight meal samples included in the study, the percentage of leftover amount decreased in statistically significant levels (p<0.05).

Conclusion: As a result of the study, it was observed that the meal samples planned according to the characteristics and preferences of the relevant group helped to prevent food waste. This result showed the importance of employing experts trained in the field in reducing food waste and planning nutritious menus.