School canteens in the Federal District, Brazil and the promotion of
               healthy eating

Porto, Erika Blamires Santos; Schmitz, Bethsáida Abreu Soares; Recine, Elisabetta; Rodrigues, Maria de Lourdes Carlos Ferreirinha

doi:10.1590/1415-52732015000100003

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Original Articles • Rev. Nutr. 28 (1) • Jan-Feb 2015 • https://doi.org/10.1590/1415-52732015000100003 copy

School canteens in the Federal District, Brazil and the promotion of healthy eating

As cantinas escolares do Distrito Federal, Brasil e a promoção da alimentação saudável

Authorship SCIMAGO INSTITUTIONS RANKINGS

Objective:

To characterize the school cafeterias in the Federal District of Brazil with respect to the promotion of healthy eating in schools.

Methods:

This is a descriptive, analytical, cross-sectional study, with a representative sample of schools with cafeterias in the Federal District, Brazil (n=202). The data were collected from April to November 2010 by means of on-site interviews and a structured questionnaire. The Pearson's chi-squared and Student's t tests were used.

Results:

A higher prevalence of outsourcing, and few employees and dieticians were observed. The prevailing foods were baked sausage, cheese, or chicken rolls or pastries. It was also found that 42.2% of the schools influence the menu of the cafeterias, and 58.6% of the representatives believe in the possibility of influencing the students' eating habits. However, 68.0% of the respondents do not believe in the economic feasibility of completely healthful school cafeterias. Approximately 30.0% of the respondents carry out activities to promote healthy eating.

Conclusion:

Most of the school cafeterias in the Federal District do not encourage healthful eating. The high prevalence of outsourced services with little interference from the school community gives high autonomy to the cafeteria's owner, whose priority is the pursuit of profit at the expense of the students' nutritional education. Improving the nutritional quality of school foods should be a continuous interactive effort of the food suppliers, principals, students, parents, and government authorities.

Feeding; Food and nutrition education; School feeding

Variables
	Total		Public		Private		p
	n	%	n	%	n	%	p
Management							p<0.001
Outsourced School staff	157 25	86.3 13.7	102 0	100.0 0	55 25	68.8 31.3
Number of employees							p<0.001
None 1 or 2 ≥3	16 111 52	8.9 62.0 29.1	14 69 17	14.0 69.0 17.0	2 42 35	2.5 53.2 44.3
Kind of meals							p<0.001
Snacks Snacks and lunch Other meals	151 28 2	83.4 15.5 1.1	94 5 2	93.1 5.0 2.0	57 23 0	71.3 28.8 0
Presence of a dietician in the cafeteria							p<0.01
Yes No	34 144	19.1 80.9	10 89	10.1 89.9	24 55	30.4 69.6
Use of organic foods							p<0.001
Yes No Sometimes	20 153 7	11.1 85.0 3.9	3 95 2	3.0 95.0 2.0	17 58 5	21.3 72.5 6.3
Foods for special purposes							p<0.05
Yes No	44 138	24.2 75.8	10 92	9.8 90.2	34 46	42.5 57.2

Variables
	Total		Public		Private		p
	n	%	n	%	n	%	p
Baked goods* Sodas (diet, light, zero) Chocolates Candies, lollipops, chewing gum Commercial fruit juice Milk, chocolate beverage Pizzas Sodas Drink mix Ketchup Cakes Peanut candy Cereal bar Packaged snacks Fruit salads Cheese and ham sandwich Coffee Mayonnaise Packaged popcorn Pulp or natural juice	179 163 163 163 152 137 136 134 128 125 120 120 118 118 113 109 107 103 94 91	98.4 89.6 89.6 89.6 83.5 75.3 74.7 73.6 70.3 68.7 65.9 65.9 64.8 64.8 62.1 59.9 58.8 56.6 51.6 50.3	102 102 98 102 84 77 67 87 78 74 64 80 64 82 54 56 63 61 65 48	100.0 100.0 96.1 100.0 82.4 75.5 65.7 85.3 76.5 72.5 62.7 78.4 62.7 80.4 52.9 54.9 61.8 59.8 63.0 47.1	77 61 65 61 68 60 69 47 50 51 56 40 54 36 59 53 44 42 29 43	96.3 76.3 81.3 76.3 85.0 75.0 86.3 58.8 62.5 63.8 70.0 50.0 67.5 45.0 73.8 66.3 55.0 52.5 36.3 54.4	p<0.005
							p<0.001
							p<0.01
							p<0.01


							p<0.01
							p<0.001
							p<0.001

							p<0.001 p<0.05
							p<0.01

Variables
	Total		Public		Private		p
	n	%	n	%	n	%	p
Prohibited sale of off-campus foods Prohibited sale of some foods in the school Suggested sale of some foods in the school Parents suggest changes in the sale of some foods	123 76 60 40	67.6 42.2 33.3 22.5	71 27 24 6	69.6 26.5 23.8 05.9	52 49 36 34	65.0 62.8 45.6 44.2
	123 76 60 40	67.6 42.2 33.3 22.5	71 27 24 6	69.6 26.5 23.8 05.9	52 49 36 34	65.0 62.8 45.6 44.2	p<0.001 p<0.01 p<0.001

Variables
	Total		Public		Private		p
	n	%	n	%	n	%	p
Gender
Male Female	73 108	40.3 59.7	43 58	42.6 57.4	30 50	37.5 62.5
Age
<25 years 25-34 years 35-44 years 45-54 years ≥55 years	15 37 53 40 34	8.4 20.7 29.6 22.3 19.0	7 22 25 24 22	7.0 22.0 25.0 24.0 22.0	8 15 28 16 12	10.1 19.0 35.4 20.3 15.2
Education							p<0.001
Elementary/middle (incomplete) Elementary/middle (complete) High school (complete) Undergraduate (complete) Graduate	12 25 103 34 6	6.6 13.9 57.2 18.9 3.3	12 17 61 9 1	12.0 17.0 61.0 9.0 1.0	0 8 42 25 5	0 10.0 52.5 31.3 6.3
Socioeconomic Class*							p<0.01
A1 ($7,175 USD) A2 ($5,184 USD) B1 ($2,971 USD) B2 ($1,660 USD) C1 ($912 USD) C2 ($601 USD) D ($425 USD)	4 8 26 51 36 28 5	2.2 4.4 14.3 28.0 19.8 15.4 2.7	2 2 13 31 25 23 5	2.0 0.0 12.7 30.4 24.5 22.5 4.9	2 6 13 20 11 5 0	02.5 07.5 16.3 25.0 13.8 06.3 0

Variables
	Total		Public		Private		p
	n	%	n	%	n	%	p
Meetings with the school board to discuss the subject Offering hygiene training courses to employees Reducing the supply of low-nutrient snacks Discussion with students about healthy eating Participation in health activities organized by the school Displaying the healthiest snacks before the less healthy Attending courses on healthy cafeterias Discussing the subject with the parents Availability of posters on healthy eating	67 62 54 49 47 36 35 30 27	37.4 34.8 29.7 27.5 26.6 19.8 19.4 16.9 14.8	26 22 22 15 11 14 8 2 7	25.5 22.2 21.6 14.9 10.9 13.7 0.1 2.0 6.9	41 40 32 34 36 22 27 28 20	53.2 50.6 40.0 44.2 47.4 27.5 34.2 36.8 25.0	p<0.001 p<0.001

							p<0.001 p<0.001 p<0.001 p<0.001

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[1] CONTRIBUTORS EBS PORTO and BAS SCHMTIZ contributed substantially to the study concept, and planning, and data analysis and interpretation. E PORTO contributed significantly to the draft. BAS SCHMTIZ and E RECINE contributed significantly to the manuscript review. BAS SCHMTIZ, E RECINE, and MLCF ODRIGUES approved the final version of the manuscript.