Dahmani Justine, Nicklaus Sophie, Grenier Jean-Michel, Marty Lucile
Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, Dijon, France.
Direction de la restauration municipale et de l'alimentation durable de la Ville de Dijon, Dijon, France.
Front Nutr. 2022 Oct 10;9:997144. doi: 10.3389/fnut.2022.997144. eCollection 2022.
Since 2018 in France, national regulation mandates that school canteens serve a weekly vegetarian meal to reduce school canteens' environmental impact in addition to previous regulations imposing nutritional composition guidelines. However, a lunch without meat is often perceived as inadequate to cover the nutritional needs of children. The present study aims to assess the nutritional quality and greenhouse gas emissions (GHGE) of vegetarian and non-vegetarian school meals served in primary schools in Dijon, France. The catering department provided the composition of 249 meals served in 2019. Nutritional content and GHGE were retrieved from national food databases. The portion size of each meal component was the standard portion size recommended by the relevant French authority (GEMRCN). Meals were classified into vegetarian meals, i.e., without meat or fish ( = 66), or non-vegetarian meals ( = 183). The nutritional adequacy of the meals for children aged from 6 to 11 years was estimated using the mean adequacy ratio (MAR/2,000 kcal) as the mean percentage of daily recommended intake for 23 nutrients and the mean excess ratio (MER/2,000 kcal) as the mean percentage of excess compared to the maximum daily recommended value for three nutrients. This analysis of actual school meals shows that both vegetarian and non-vegetarian meals had a similar good nutritional quality with MAR/2,000 kcal of 87.5% (SD 5.8) for vegetarian and of 88.5% (SD 4.5) for non-vegetarian meals, and a MER/2,000 kcal of 19.3% (SD 15.0) for vegetarian and of 19.1% (SD 18.6) for non-vegetarian meals. GHGE were more than twofold reduced in vegetarian compared to non-vegetarian meals (0.9 (SD 0.3) vs. 2.1 (SD 1.0) kgC0 eq/meal). Thus, increasing the frequency of vegetarian meals, by serving egg-based, dairy-based or vegan recipes more frequently, would reduce GHGE while maintaining adequate nutritional quality of primary school meals.
自2018年起在法国，国家规定要求学校食堂每周提供一顿素食餐，以减少学校食堂对环境的影响，此前的规定还对营养成分指南做出了要求。然而，一顿没有肉类的午餐通常被认为不足以满足儿童的营养需求。本研究旨在评估法国第戎小学提供的素食和非素食学校餐食的营养质量和温室气体排放量（GHGE）。餐饮部门提供了2019年供应的249份餐食的成分。营养成分和GHGE数据来自国家食品数据库。每餐各成分的份量是法国相关权威机构（GEMRCN）推荐的标准份量。餐食分为素食餐，即不含肉类或鱼类（ = 66），或非素食餐（ = 183）。使用平均充足率（MAR/2,000千卡）作为23种营养素每日推荐摄入量的平均百分比，以及平均超标率（MER/2,000千卡）作为与三种营养素每日最大推荐值相比超标部分的平均百分比，来评估6至11岁儿童餐食的营养充足性。对实际学校餐食的分析表明，素食餐和非素食餐的营养质量都同样良好，素食餐的MAR/2,000千卡为87.5%（标准差5.8），非素食餐为88.5%（标准差4.5），素食餐的MER/2,000千卡为19.3%（标准差15.0），非素食餐为19.1%（标准差18.6）。与非素食餐相比，素食餐的GHGE减少了两倍多（0.9（标准差0.3）对2.1（标准差1.0）千克二氧化碳当量/餐）。因此，通过更频繁地提供以鸡蛋、乳制品或纯素食谱为基础的餐食来增加素食餐的频率，将在保持小学餐食营养质量充足的同时减少GHGE。
