School meals in French secondary state schools with regard to the national recommendations
Abstract
In 2001, a circular addressing both the composition of school meals and food safety issues was introduced in France to improve the nutrient composition
of school meals and provided food-frequency guidelines to guarantee dietary balanced meals. The present study assesses the extent to
which secondary state schools are familiar with and implement this circular. In 2005, a nationally representative sample of 1440 secondary
state schools received a questionnaire on their catering service and the implementation of the circular’s recommendations, and were requested
to enclose all menus (lunches and dinners) served over 1 month. Menu analysis shows that progress is still required to achieve a meal composition
in accordance with the food-group frequency guidelines appended to the circular. Some recommendations are followed by most of the schools,
such as limiting high-fat products and providing plenty of raw fruits and vegetables, cooked vegetables and starchy foods. Other guidelines
should be implemented further, especially with regard to the nutritional quality of main courses and dairy products, which are met by less
than a third and a half of schools, respectively. Specific efforts are necessary for evening meals to ensure that the nutritional requirements of boarders
are covered. Some recommendations, such as the food purchasing manager being trained in nutrition (38% of schools) and the involvement of
dietetic expertise when designing meals (6 %), seem to be linked to better dietary balance of meals. Implementation of the circular must therefore
be promoted in schools and may require stronger regulatory nutrition standards and better cooperation between schools.