Laboratory for Nutritional Science, Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.
Laboratory for Food Chemistry and Biochemistry, Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.
J Nutr Educ Behav. 2022 Sep;54(9):844-852. doi: 10.1016/j.jneb.2022.04.003. Epub 2022 Jun 25.
To assess differences in the amount of plate waste (PW) and food preferences among food categories containing vegetables and fruit and which of the student-centered reasons may influence PW.
A cross-sectional study (from December, 2017 to June, 2018); the aggregate selective plate waste method; the taste-and-rate method (food preferences); the multiple-choice survey (student-centered reasons for the PW occurrence).
Fourteen primary schools (Zagreb).
Students aged 7-10 years; 17,163 meals (PW); 11,960 meals (PW and food preferences for meals containing vegetables and fruit); 6,507 meals (student-centered factors).
Plate waste, preferences, and student-centered reasons for PW occurrence.
Continuous and categorical data were analyzed using a 1-way analysis of variance for nonnormal distribution with post hoc Dunnett's test and chi-square test of homogeneity, respectively. Spearman's rank correlation coefficient was performed to examine the correlation between the amount of PW and served food. All statistical analyses were constructed with robust standard errors clustered at the school level.
Among the different types of vegetables and fruit meals, students wasted lower amounts of fruit (10.3%; P = 0.005). Plate waste was positively correlated with the amount of served food (r = 0.93; P < 0.001) containing vegetables and fruit. Students preferred fruit and starchy food with vegetables. Among personal factors for not finishing meals, the most frequent reason was they did not like the taste of the food.
Findings highlight the importance of food preferences and other student-centered reasons in explaining PW by primary school students.
评估含有蔬菜和水果的食物类别之间的餐盘浪费量（PW）和食物偏好差异，以及哪些以学生为中心的原因可能会影响 PW。
一项横断面研究（2017 年 12 月至 2018 年 6 月）；综合选择性餐盘浪费法；品尝与评分法（食物偏好）；多项选择调查（学生对 PW 发生原因的看法）。
十四所小学（萨格勒布）。
7-10 岁的学生；17163 餐（PW）；11960 餐（PW 和含蔬菜和水果的餐食偏好）；6507 餐（以学生为中心的因素）。
餐盘浪费量、偏好以及 PW 发生的以学生为中心的原因。
对于非正态分布数据，使用单因素方差分析进行连续和分类数据的分析，并用事后 Dunnett 检验和卡方检验进行比较，分别进行同质性检验。采用 Spearman 秩相关系数来检验 PW 量与供应食物量之间的相关性。所有的统计分析都采用稳健标准误差进行构建，并在学校水平上进行聚类。
在不同类型的蔬菜和水果餐中，学生浪费的水果量较少（10.3%；P=0.005）。餐盘浪费与供应的含蔬菜和水果的食物量呈正相关（r=0.93；P < 0.001）。学生更喜欢水果和含蔬菜的淀粉类食物。在未完成餐食的个人因素中，最常见的原因是不喜欢食物的味道。
研究结果强调了食物偏好和其他以学生为中心的原因在解释小学生 PW 方面的重要性。
