Assessment of the Nutritional Composition and Environmental Impact of Menus Served in a University Cafeteria During an Academic Year
Diets will likely play a crucial role in the Anthropocene to support the population’s health and safeguard environmental sustainability for future generations. Based on a cross-sectional–observational–descriptive design for evaluating an entire menu proposal, data on the type and composition of the...
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MDPI AG
2025-01-01
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| Series: | Dietetics |
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| Online Access: | https://www.mdpi.com/2674-0311/4/1/2 |
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| author | Raquel Anny González-Santana Clara Gómez-Urios Jesús Blesa Clara Cortés María José Esteve Ana Frígola |
| author_facet | Raquel Anny González-Santana Clara Gómez-Urios Jesús Blesa Clara Cortés María José Esteve Ana Frígola |
| author_sort | Raquel Anny González-Santana |
| collection | DOAJ |
| description | Diets will likely play a crucial role in the Anthropocene to support the population’s health and safeguard environmental sustainability for future generations. Based on a cross-sectional–observational–descriptive design for evaluating an entire menu proposal, data on the type and composition of the menus offered by a university catering service during an academic year were collected. Each day during the meal service, 10 plates of the same option offered were weighed, and 10 photographs were taken. With these data, the nutritional value and carbon footprint were evaluated for all possible combinations of first and second courses, while including the average values of other components of the menu (garnishes, bread, desserts, and beverages). The annual menu proposal resulted in 6478 combinations of first and second courses plus the other components. The average caloric intake was 1194 kcal/menu with high consumption of proteins and lipids, and the average carbon footprint was 1.86 kg carbon dioxide equivalent (CO<sub>2</sub>eq)/menu, with the second course being the major contributor. Creating menus that consider these two essential parameters is the task of specialists. Achieving food consumption that balances nutrition and environmental sustainability is another issue of education and communication. |
| format | Article |
| id | doaj-art-e3392d6c168d4f6890d09efb5f9af852 |
| institution | OA Journals |
| issn | 2674-0311 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Dietetics |
| spelling | doaj-art-e3392d6c168d4f6890d09efb5f9af8522025-08-20T02:11:09ZengMDPI AGDietetics2674-03112025-01-0141210.3390/dietetics4010002Assessment of the Nutritional Composition and Environmental Impact of Menus Served in a University Cafeteria During an Academic YearRaquel Anny González-Santana0Clara Gómez-Urios1Jesús Blesa2Clara Cortés3María José Esteve4Ana Frígola5Nutrition and Food Science, Department of Preventive Medicine and Public Health, Food Sciences, Toxicology and Legal Medicine, Faculty of Pharmacy and Food Science, University of València, Avda Vicent Andrés Estellés, s/n, Burjassot, 46100 Valencia, SpainNutrition and Food Science, Department of Preventive Medicine and Public Health, Food Sciences, Toxicology and Legal Medicine, Faculty of Pharmacy and Food Science, University of València, Avda Vicent Andrés Estellés, s/n, Burjassot, 46100 Valencia, SpainNutrition and Food Science, Department of Preventive Medicine and Public Health, Food Sciences, Toxicology and Legal Medicine, Faculty of Pharmacy and Food Science, University of València, Avda Vicent Andrés Estellés, s/n, Burjassot, 46100 Valencia, SpainNutrition and Food Science, Department of Preventive Medicine and Public Health, Food Sciences, Toxicology and Legal Medicine, Faculty of Pharmacy and Food Science, University of València, Avda Vicent Andrés Estellés, s/n, Burjassot, 46100 Valencia, SpainNutrition and Food Science, Department of Preventive Medicine and Public Health, Food Sciences, Toxicology and Legal Medicine, Faculty of Pharmacy and Food Science, University of València, Avda Vicent Andrés Estellés, s/n, Burjassot, 46100 Valencia, SpainNutrition and Food Science, Department of Preventive Medicine and Public Health, Food Sciences, Toxicology and Legal Medicine, Faculty of Pharmacy and Food Science, University of València, Avda Vicent Andrés Estellés, s/n, Burjassot, 46100 Valencia, SpainDiets will likely play a crucial role in the Anthropocene to support the population’s health and safeguard environmental sustainability for future generations. Based on a cross-sectional–observational–descriptive design for evaluating an entire menu proposal, data on the type and composition of the menus offered by a university catering service during an academic year were collected. Each day during the meal service, 10 plates of the same option offered were weighed, and 10 photographs were taken. With these data, the nutritional value and carbon footprint were evaluated for all possible combinations of first and second courses, while including the average values of other components of the menu (garnishes, bread, desserts, and beverages). The annual menu proposal resulted in 6478 combinations of first and second courses plus the other components. The average caloric intake was 1194 kcal/menu with high consumption of proteins and lipids, and the average carbon footprint was 1.86 kg carbon dioxide equivalent (CO<sub>2</sub>eq)/menu, with the second course being the major contributor. Creating menus that consider these two essential parameters is the task of specialists. Achieving food consumption that balances nutrition and environmental sustainability is another issue of education and communication.https://www.mdpi.com/2674-0311/4/1/2university canteenmenunutritional assessmentcarbon footprint |
| spellingShingle | Raquel Anny González-Santana Clara Gómez-Urios Jesús Blesa Clara Cortés María José Esteve Ana Frígola Assessment of the Nutritional Composition and Environmental Impact of Menus Served in a University Cafeteria During an Academic Year Dietetics university canteen menu nutritional assessment carbon footprint |
| title | Assessment of the Nutritional Composition and Environmental Impact of Menus Served in a University Cafeteria During an Academic Year |
| title_full | Assessment of the Nutritional Composition and Environmental Impact of Menus Served in a University Cafeteria During an Academic Year |
| title_fullStr | Assessment of the Nutritional Composition and Environmental Impact of Menus Served in a University Cafeteria During an Academic Year |
| title_full_unstemmed | Assessment of the Nutritional Composition and Environmental Impact of Menus Served in a University Cafeteria During an Academic Year |
| title_short | Assessment of the Nutritional Composition and Environmental Impact of Menus Served in a University Cafeteria During an Academic Year |
| title_sort | assessment of the nutritional composition and environmental impact of menus served in a university cafeteria during an academic year |
| topic | university canteen menu nutritional assessment carbon footprint |
| url | https://www.mdpi.com/2674-0311/4/1/2 |
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