Utilization of school meals
- 11.07.2019
- English Articles
- Karoline Heide
- Anna-Kristin Brettschneider
- Franziska Lehmann
- Clarissa Lage Barbosa
- Marjolein Haftenberger
- Hanna Perlitz
- Melanie Frank
- Eleni Patelakis
- Almut Richter
- Gert BM Mensink
Peer-reviewed / Manuscript (original contribution) received: July 02, 2018 / Revision accepted: October 16, 2018
Utilization of school meals
Results from the nationwide nutrition survey EsKiMo II
Introduction
The all-day school system in Germany has been expanded significantly in recent years. By now, the number of children and adolescents visiting an all-day school is four times higher than it was 15 years ago [1]. The number of students who should be provided with a lunch meal or snack has, thus, increased. However, the circumstances of meals offered at schools in Germany is often criticized [2] and continues to be a politically controversial topic [3] regarding an appropriate diet.
As a crucial setting for public food distribution for children and adolescents, school also provides a great potential to actively contribute to the formation of dietary habits [4]. The offered meal should not just promote health and provide an optimal nutrition; it should also be adjusted to the eating habits and taste preferences of the young generation [5].
Abstract
The importance of offering appropriate meals at schools has increased with the development of the all-day school system. About ten years after the first “Eating Study as a KiGGS Module” (EsKiMo I; 2006), the nutrition study (EsKiMo II; 2015–2017) was conducted again, also collecting current information about the offer and utilization of school meals by 6- to 17-year-old students. 86.8% of the children and adolescents have the option of having a warm lunch at school. In the last ten years, the possibility and consumption of this offer have doubled. As before, reasons why the offer of a school lunch is only consumed by 37.4% are: a warm lunch or dinner is provided at home, classes are only held in the mornings, or the students do not like the taste of the food. The students also frequently criticize the organization of the school meals. Thus, the quality and basic conditions of the meal offer should be improved to increase acceptance among children and adolescents.
Keywords: School meals, communal catering, nutrition survey, EsKiMo, KiGGS, children and adolescents
