Marcotrigiano Vincenzo, Stingi Giacomo Domenico, Nugnes Prudenza Tiziana, Mancano Sabrina, Lagreca Vita Maria, Tarricone Teresa, Salerno Gerardo, Pasquale Pietro, Marchet Paola, Sava Giovanni Andrea, Citiulo Alessandro, Tissi Monica, Oliva Stefania, Cinquetti Sandro, Napoli Christian
Prevention Department, Local Health Authority BT, Barletta-Andria-Trani, 76125 Trani, Italy.
Food Hygiene and Nutrition Service, Prevention Department, Local Health Authority BT, Barletta-Andria-Trani, 76125 Trani, Italy.
Healthcare (Basel). 2023 May 7;11(9):1347. doi: 10.3390/healthcare11091347.
Ensuring safe meals with suitable hygienic-sanitary and nutritional features is an essential requirement to guarantee health in different settings. This study aims to evaluate the compliance of collective catering menus adopted in both school canteens and healthcare facilities in a regional area where specific guidelines have been issued, assessing many matters from food weight to single courses and from the use of wholegrain pasta and bread to the rotation of seasonal fruit and vegetables. Overall, 85 menus, edited by freelance professionals and endorsed by the Food Hygiene and Nutrition Service staff of the Local Health Authority, were assessed from 2018 to 2022, highlighting critical issues potentially attributable at a local level to the lack of complete knowledge of the existence of guidelines and official reference documents among nutrition professionals. Since the preliminary outcomes show non-compliance in both sectors investigated, it is essential to continue to strengthen the role of prevention departments entrusted with services dedicated to food and nutritional safety and promote joint official controls performed by healthcare workers and other professionals with different backgrounds in order to ensure safe food for the target population that use collective catering services. In school canteens and healthcare facilities, providing and administering food is an opportunity to promote health through a balanced diet and safe food and offers opportunities for the development of community well-being and the local economy in a sustainable manner, understood in economic, environmental and social terms.
确保膳食安全，具备适当的卫生和营养特性，是在不同环境中保障健康的一项基本要求。本研究旨在评估在已发布特定指南的地区，学校食堂和医疗机构采用的集体餐饮菜单的合规情况，评估从食物重量到单道菜，从全麦面食和面包的使用到季节性水果和蔬菜轮换等诸多事项。总体而言，2018年至2022年期间，对由自由职业专业人员编辑并经地方卫生局食品卫生与营养服务部门工作人员认可的85份菜单进行了评估，突出了在地方层面可能归因于营养专业人员对指南和官方参考文件存在缺乏全面了解的关键问题。由于初步结果显示在所调查的两个部门中均存在不合规情况，因此必须继续加强负责食品和营养安全相关服务的预防部门的作用，并促进医护人员和其他不同背景专业人员联合进行官方检查，以确保使用集体餐饮服务的目标人群能获得安全食品。在学校食堂和医疗机构中，提供和管理食物是通过均衡饮食和安全食品促进健康的契机，并且以经济、环境和社会层面可持续的方式为社区福祉和地方经济的发展提供机会。
