J Korean Diet Assoc.  2024 Aug;30(3):181-191. 10.14373/JKDA.2024.30.3.181.

Differences between the Food and Nutrient Composition of the Vegetarian and Non-vegetarian Menus of Elementary School Foodservices in Chungnam

• Choi M
• Lee YA
• Choi MK

• KMID: 2558567
• DOI: http://doi.org/10.14373/JKDA.2024.30.3.181

Abstract

School foodservices serve vegetarian meals to shape healthy eating habits and create environmental awareness among students. The purpose of this study was to evaluate the nutritional content of vegetarian menus of an elementary school foodservice. We examined 334 vegetarian and 545 non-vegetarian menus at elementary schools in the Chungnam area and compared their food composition and nutrient content. The average number of dishes per vegetarian menu was 7.0, which was significantly lower than the 7.3 items per non-vegetarian menu. The number of staple and dessert dishes on the vegetarian menus was significantly higher than that of non-vegetarian menus. Contrarily, the non-vegetarian menus had a higher number of broths and side dishes than vegetarian menus. Menus comprising grains, meats·fishes·eggs, vegetables·beans, fruits, and dairy products constituted 39.2% of vegetarian and 50.1% of non-vegetarian menus. The dietary diversity score was 4.3 for the vegetarian menu and this was significantly lower than 4.5 for the non-vegetarian menus. In terms of nutrient content and the index of nutritional quality, the vegetarian menus had significantly higher levels of vitamin A and calcium than the non-vegetarian menus. However, the protein and vitamin B 1 levels were lower in the vegetarian menus. Our results suggest a need to develop balanced vegetarian menus and expand education to improve awareness, acceptance, and consumption of vegetables among school-age children.

Keyword

vegetarian; menu; school foodservice; dietary diversity; nutrient content