Menis Diana, Fiori Federica, Cautero Peter, Zago Daniela, Beorchia Yvonne, Dallan Lorenzo, Vettorazzo Pietro, Lesa Lucia, Conte Alessandro, Scarpis Enrico, Brunelli Laura, Parpinel Maria
Department of Medicine, University of Udine, Udine, Italy.
Institute of Hygiene and Evaluative Epidemiology, Friuli Centrale Healthcare University Trust, Udine, Italy.
Heliyon. 2024 Oct 12;10(21):e39317. doi: 10.1016/j.heliyon.2024.e39317. eCollection 2024 Nov 15.
Diet is considered one of the most important determinants of health and at the same time a cause of climate change. We conducted a cross-sectional study in three Italian hospital canteens on five consecutive working days to investigate food offer availability and user choices in terms of nutritional intake and environmental impact. Photos of lunch trays were collected by the researchers and food offer and choices were analysed using the Italian Food Composition Database for Epidemiological Studies and the SU-EATABLE LIFE dataset. A total of 1227 lunch meals were analysed. The median energy intake ranged from 646 to 900 kcal/tray. The median energy content from lipids ranged from 32 to 40 % of energy and exceeded that from carbohydrates in one canteen. The median carbon and water footprint ranged from 773 to 1338 g CO eq./tray and from 847 to 1229 L HO/tray, respectively. Differences occurred depending on sex and typology of work. In conclusion, regardless of the differences in the number of food options offered in the three canteens, the choices tended to be suboptimal from a nutritional perspective. The most sustainable choices were made in the canteen without beef on offer. Measures should be taken to increase the variety of vegan and vegetarian options on offer and to improve food choices in terms of nutritional composition and environmental sustainability. This could be done through educational programmes focused on increasing awareness on their diet, and practical indications on how to compose a complete and low impact meal.
饮食被认为是健康的最重要决定因素之一，同时也是气候变化的一个原因。我们在三个意大利医院食堂连续五个工作日进行了一项横断面研究，以调查食物供应的可获得性以及用户在营养摄入和环境影响方面的选择。研究人员收集了午餐托盘的照片，并使用意大利流行病学研究食物成分数据库和SU-EATABLE LIFE数据集对食物供应和选择进行了分析。总共分析了1227份午餐。每餐的能量摄入中位数在646至900千卡/托盘之间。脂质的能量含量中位数在能量的32%至40%之间，在一个食堂中超过了碳水化合物的能量含量中位数。碳足迹和水足迹的中位数分别在773至1338克二氧化碳当量/托盘和847至1229升水/托盘之间。根据性别和工作类型存在差异。总之，无论三个食堂提供的食物选择数量有何差异，从营养角度来看，这些选择往往并不理想。在没有牛肉供应的食堂做出了最具可持续性的选择。应采取措施增加素食和纯素食选项的种类，并在营养成分和环境可持续性方面改善食物选择。这可以通过开展教育项目来实现，该项目侧重于提高人们对其饮食的认识，以及提供如何搭配一顿完整且低影响膳食的实用指南。
