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School and workplace meals promote healthy food habits

机译：学校和工作场所进餐可促进健康饮食习惯

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ObjectiveThe present study is to describe, on the basis of recent Finnish population surveys, (i) the frequencies of school and worksite canteen use, (ii) the determinants of having a hot lunch during school or working hours and (iii) the associations of lunch eating patterns with food habits.SettingThe study summarises mainly basic reports and studies concerning catering services conducted in Finland based on nationally representative population surveys.Design and subjectsCross-sectional study. The most important surveys cited in this paper are the School Health Promotion Study, the Work and the Working Conditions survey, the National FINDIET 2002 Study, and the Health Behavior and Health among Finnish Adult Population survey.ResultsSchool lunch is eaten by on average 70a€“90 % of children aged 9a€“18 years. Of all employees, 30 % eat at a worksite canteen daily, whereas 30 % of men and 45 % of women eat packed lunches. Nationally representative cross-sectional population surveys show that the use of catering services is associated with more healthy food habits; schoolchildren eating school meals and employees eating lunch at a worksite canteen tend to make food choices closer to nutritional recommendations as compared to those not using catering services to the same degree.ConclusionsSome evidence exists that catering services in schools and worksites contribute to healthy eating habits in the population. In order to verify the positive role of catering services more scientific research with prospective and intervention design studies will be needed.
机译：目的本研究旨在根据最近的芬兰人口调查来描述（i）学校和工作场所食堂使用的频率，（ii）在学校或工作时间吃热午餐的决定因素，以及（iii）午餐的饮食习惯与饮食习惯有关。设置本研究主要总结了基础报告和在芬兰进行的有关餐饮服务的研究，这些研究是基于全国代表性的人口调查而进行的。本文中引用的最重要的调查是学校健康促进研究，工作和工作条件调查，2002年国家FINDIET研究以及芬兰成年人口的健康行为和健康调查。结果学校午餐平均吃掉70欧元。 “ 90％的9a至18岁儿童”。在所有员工中，每天有30％的员工在工作场所的食堂吃饭，而30％的男性和45％的女性吃盒饭。全国代表性的横断面人口调查显示，餐饮服务的使用与更健康的饮食习惯有关;与不使用餐饮服务的学生相比，在校内餐厅用餐的中小学生和在午餐室工作的员工往往使食物选择更接近营养建议。结论有证据表明，学校和工作场所的餐饮服务有助于健康饮食习惯。人口。为了验证餐饮服务的积极作用，将需要进行更多的前瞻性和干预性设计研究的科学研究。

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