Mikkelsen Be, Bruselius-Jensen M, Andersen Js, Lassen A
Department of Nutrition, Danish Institute for Food and Veterinary Research, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark. bem@dfvfdk
Public Health Nutr. 2006 Oct;9(7):846-50. doi: 10.1017/phn2005913.
The present study aimed to investigate whether organic conversion in catering has positive effects on the nutritional quality of menus offered.
The methodology was based on a self-administered questionnaire. The self-declared priority given to the use of organic foods was measured as the basis for assigning catering managers to one of two groups: 'green' or 'non-green' caterers. These groups were then compared with regard to the relative nutritional quality of the menu options offered to customers.
The study was carried out among randomly selected Danish worksite catering outlets.
The subjects participating in the study comprised 526 Danish worksite catering managers.
The results showed a strong correlation between caterers' 'green-ness' and the nutritional quality of the menu options offered. Green caters had more healthy options in their menus than non-green caters, which is likely to result in improved nutritional quality of the diets of end consumers. The reason for this may partly be the increased service training efforts that green caterers practise in order to be able to implement organic foods successfully. It may also be associated with the fact that the price premiums and availability of the organic products forces caterers to serve menus with higher amounts of root and non-green leafy vegetables, pulses and seasonal vegetables.
The present findings suggest that organic conversion of public canteens may be a good opportunity to promote healthier eating in public catering.
本研究旨在调查餐饮行业的有机转变是否对所提供菜单的营养质量有积极影响。
该方法基于一份自填式问卷。将使用有机食品的自我宣称优先级作为依据，将餐饮经理分为两组：“绿色”或“非绿色”餐饮服务商。然后比较这两组向顾客提供的菜单选项的相对营养质量。
该研究在丹麦随机挑选的工作场所餐饮门店中开展。
参与研究的对象包括526名丹麦工作场所餐饮经理。
结果显示，餐饮服务商的“绿色程度”与所提供菜单选项的营养质量之间存在很强的相关性。绿色餐饮服务商的菜单中健康选项比非绿色餐饮服务商更多，这可能会提高终端消费者饮食的营养质量。其部分原因可能是绿色餐饮服务商为了成功采用有机食品而加大了服务培训力度。这也可能与有机产品的价格溢价和可得性促使餐饮服务商提供含有更多根茎类蔬菜、非绿叶蔬菜、豆类和季节性蔬菜的菜单有关。
目前的研究结果表明，公共食堂的有机转变可能是促进公共餐饮健康饮食的一个好机会。
