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Acceptability of School Menus: A Systematic Review of Assessment Methods

Author

Listed:
  • Síntia Almeida Santana

    (Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil)

  • Sueny Andrade Batista

    (Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil)

  • Dayanne da Costa Maynard

    (Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil)

  • Verônica Cortez Ginani

    (Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil)

  • Renata Puppin Zandonadi

    (Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil)

  • Raquel Braz Assunção Botelho

    (Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil)

Abstract

The school meal promotes healthy eating habits through nutritionally adequate preparations. Consequently, it prevents obesity and malnutrition, favoring learning. This systematic review aimed at investigating the methods for evaluating the acceptance of school menus offered by school feeding programs (SFPs) around the world. Specific search strategies were conducted on PubMed, Lilacs, Web of Science, Scopus, Embase, Google Scholar, and ProQuest Global. The methodological quality of the included studies was assessed using the Meta-Analysis Statistical Assessment and Review Instrument. A total of 89 studies were included. The countries with the highest number of studies were Brazil ( n = 42), South Korea ( n = 13), and the United States ( n = 12). The most used methods (69.66%) were numerical scales, with a higher prevalence for the 5-point scale (50.56%). Other methods included questionnaires and/or interviews with objective and/or subjective questions (44.94%); and mathematical formulas and/or visual estimates evaluating the consumption of food and leftovers (40.45%). The prevalent use of the 5-point hedonic scale may be due to its low cost, simplicity, ease of elaboration, application speed, and student understanding. Mathematical formulas and/or visual estimation were used by about 40% of the studies, but it is difficult to compare studies.

Suggested Citation

  • Síntia Almeida Santana & Sueny Andrade Batista & Dayanne da Costa Maynard & Verônica Cortez Ginani & Renata Puppin Zandonadi & Raquel Braz Assunção Botelho, 2023. "Acceptability of School Menus: A Systematic Review of Assessment Methods," IJERPH, MDPI, vol. 20(3), pages 1-48, January.
    • Handle: RePEc:gam:jijerp:v:20:y:2023:i:3:p:2242-:d:1047802
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    References listed on IDEAS

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    2. Maietta, Ornella Wanda & Gorgitano, Maria Teresa, 2016. "School meals and pupil satisfaction. Evidence from Italian primary schools," Food Policy, Elsevier, vol. 62(C), pages 41-55.
    3. Jillian M. Joyce & Kyleen Harris & Emily L. Mailey & Richard R. Rosenkranz & Sara K. Rosenkranz, 2020. "Acceptability and Feasibility of Best Practice School Lunches by Elementary School-Aged Children in a Serve Setting: A Randomized Crossover Trial," IJERPH, MDPI, vol. 17(17), pages 1-25, August.
    4. Alessandra Cupertino & Veronica Ginani & Ana Paula Cupertino & Raquel Braz Assunção Botelho, 2022. "School Feeding Programs: What Happens Globally?," IJERPH, MDPI, vol. 19(4), pages 1-12, February.
    5. Luca Falasconi & Matteo Vittuari & Alessandro Politano & Andrea Segrè, 2015. "Food Waste in School Catering: An Italian Case Study," Sustainability, MDPI, vol. 7(11), pages 1-16, November.
    6. Donald Bundy & Carmen Burbano & Margaret Grosh & Aulo Gelli & Matthew Jukes & Lesley Drake, 2009. "Rethinking School Feeding Social Safety Nets, Child Development, and the Education Sector," World Bank Publications - Books, The World Bank Group, number 2634.
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