Download presentation
Presentation is loading. Please wait.
Published byFrank Dorsey Modified over 5 years ago
1
Dietary Standards for School Catering in France: Serving Moderate Quantities to Improve Dietary Quality Without Increasing the Food-related Cost of Meals Florent Vieux, PhD, Christophe Dubois, PhD, Laëtitia Allegre, RD, Lionel Mandon, MSc, Laurent Ciantar, MSc, Nicole Darmon, PhD Journal of Nutrition Education and Behavior Volume 45, Issue 6, Pages (November 2013) DOI: /j.jneb Copyright © 2013 Society for Nutrition Education and Behavior Terms and Conditions
2
Figure 1 Average food-related cost of series of 20 meals served in primary schools, according to the level of compliance with the current dietary standards frequency criteria. Bars indicate the 95% confidence interval. The Kruskal-Wallis test shows no significant difference between costs according to the number of frequency criteria followed (P = .63). Journal of Nutrition Education and Behavior , DOI: ( /j.jneb ) Copyright © 2013 Society for Nutrition Education and Behavior Terms and Conditions
3
Figure 2 Average food-related cost of 720 series of 20 successive meals as a function of the type of recommended frequencies and portion sizes and type of price list (means are adjusted to the 2 other variables). A multiple comparison test of the general linear model (R2 = 0.85) shows that all differences are significant (P < .01), except between the NP and public MP lists and between the frequencies of the 2001 recommendations and the current dietary standards. Journal of Nutrition Education and Behavior , DOI: ( /j.jneb ) Copyright © 2013 Society for Nutrition Education and Behavior Terms and Conditions
Similar presentations
© 2024 SlidePlayer.com Inc.
All rights reserved.