Evaluation of the Quality and Environmental Impact of High School Menus

Abstract

Aim: It is important that menus in schools are adequate, balanced, and suitable for the requirements of adolescents, as well as being sustainable. Therefore, this study aimed to evaluate quality and environmental impact of menus served in high schools.

Material and Methods: One-month lunch menus of one high school from seven different regions of Turkey were included in the study. Data was collected between October 31-December 2, 2022. Nutrition Information System (BeBiS, version 8.1) Program was used to calculate the menus’ energy and nutrient contents. The menus’ energy and nutrient content were compared with recommendations of the Turkey Dietary Guidelines (TUBER) 2022. Healthy Eating Index (HEI) 2015 was used to evaluate the menu quality. The menus carbon and water footprints were calculated using factors found in the literature.

Results: It has been observed that the menus’ energy and nutritional contents generally do not comply with TUBER-2022 recommendations. According to diet quality, it was determined that most of the menus were in the “needs improvement” group. It has also been determined that there was a negative correlation between menu quality and carbon (r=-0.251, p=0.003) and water footprint (r=-0.163, p=0.049). It has been observed that there was a positive correlation between the menus’ energy, protein, and fat content and their carbon and water footprints (p<0.05).

Conclusion: In conclusion, the primary aim of menu planning should be to meet the energy and nutritional requirements of adolescents. Moreover, menus’ environmental impact and adolescents’ food preferences should also be considered.