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Nutritional quality of lunches served in South East England hospital staff canteens

Nutritional quality of lunches served in South East England hospital staff canteens

Jaworowska, Agnieszka, Rotaru, Gabriela and Christides, Tatiana (2018) Nutritional quality of lunches served in South East England hospital staff canteens. Nutrients, 10 (12):1843. ISSN 2072-6643 (Online) (doi:https://doi.org/10.3390/nu10121843)

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Abstract

Worksite canteens generally are characterized by obesogenic environments, which offer access to energy-dense foods and sugar-sweetened beverages rather than nutrient-rich food. This study assessed the nutritional quality of hot lunches offered in National Health Service (NHS) hospital staff canteens: 35 side dishes and 112 meals were purchased from 8 NHS hospital staff canteens. The meals were analyzed for portion size, energy, protein, total fat, saturated fatty acids (SFAs), salt, and the sodium to potassium ratio. The vegetarian and meat-based lunch meals served in the hospital staff canteens tended to be high in energy, total fat, saturated fatty acids, and salt: 40%, 59% and 67% of meat meals and 34%, 43%, and 80% of vegetarian meals were assigned the red traffic light label for total fat, salt, and SFAs per portion, respectively. Similar types of meals, but served in different hospitals, varied considerably in their nutritional quality. The consumption of some lunch meals could provide more than 50% of recommended total fat, SFAs, and salt for both men and women and daily energy for women. The majority of analyzed lunch meals were characterized by an unfavorable nutrient profile, and regular consumption of such meals may increase the risk of noncommunicable diseases.

Item Type: Article
Additional Information: © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Uncontrolled Keywords: worksite canteen; energy density; nutritional composition; hospital meals
Faculty / Department / Research Group: Faculty of Engineering & Science
Faculty of Education, Health & Human Sciences > Department of Life & Sports Sciences
Last Modified: 21 Jun 2019 06:01
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
Selected for GREAT 2019: GREAT 2
Selected for REF2021: None
URI: http://gala.gre.ac.uk/id/eprint/22344

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