Browsing by Subject "Sydänmerkki-kriteerit"

Background: Foodservices have a significant role in the Finnish food culture. For many Finnish people the food produced by the mass catering industry is the only hot meal for the day. Foodservices are present throughout the life from kindergarten children to the elderly people at nursing homes. But working career is the longest singular time period in life in which foodservices are present. Every day over one third of Finnish employees choose to have their lunch at a staff canteen. The role of worksite eating in sustaining public health is important. The food served at staff canteens should be healthy, diverse and nutritionally well composed. Nutrition quality is a term that describes how well the nutrition guidelines are met in the meals served by foodservices. Aim: The aim of the research was to assess the nutrition quality of the meals served by staff canteens and eaten by the employees. Data and methods: The data of the research consisted of menus for two weeks by a foodservice company`s three restaurants, photos of employees’ meals (n=350) and questionnaires, observations at the staff canteens and the self-evaluations made by the restaurant managers. The evaluation of nutritional quality of the served meals was based on two nutrition quality criteria: Heart Symbol and Arkilounaskriteerit. Arkilounaskriteerit is a questionnaire filled by the restaurant manager. Arkilounaskriteerit is a tool that answers the question whether or not the diner has a chance to eat according to national food recommendations at the staff canteen. The criteria of the Heart Symbol are more specific than Arkilounaskriteerit with regards to the nutrition quality of the meal. The Heart Symbol criteria includes the nutrient level of the meal, it has criteria for the amounts of fat and saturated fat but also for the amounts of salt and nutrition fiber. On the basis of the photos of the employees’ meals and questionnaires I assessed how the Heart Symbol criteria were met and to what extent it was composed by a plate model. Using the plate model I assessed from the meals the proportions of vegetables, sources of protein and carbohydrates, and also what kind of a drink and how many glasses they had, did they have salad dressing, bread, bread spread or a dessert. Both Arkilounaskriteerit and Heart Symbol criteria include a statement that they must inform customers about the healthier food choices. This information criteria were assessed at the staff canteens. Results: The four fields of Arkilounaskriteerit were fulfilled “well” or “moderately”. The menus had a combined number of 224 food items (155 sources of proteins, 46 sources of carbohydrates and 26 other side dishes), of which 45 items (20 %) were marked with a Heart Symbol. After analysing the food items it was discovered that the criteria of the Heart Symbol were fulfilled by 74 food items (33 %). The Heart Symbol criteria were met by 31 % of the sources of protein, 37 % of the sources of carbohydrate and by 9 % of other side dishes. In those cases where the Heart Symbol criteria were not met the reason was most commonly in the amount of salt (over 40 % had salt above the criteria limit). In 10 % of the employees’ meals there were vegetables, sources of protein and carbohydrates according to the plate model. The meals were composed almost by the plate model. On average plates had 30 % source of protein, 20 % source of carbohydrate and 50 % vegetables. Typically the meal also contained salad dressing, one glass of water but no bread or dessert. Conclusions: Given the criteria of the Heart Symbol and the drive of the company, the nutrition quality of the served food items was low in most cases. Two thirds of the food items did not meet the criteria of the Heart Symbol, even though the company informs that they have nutrition guidelines in use. To enhance the nutritional quality of the meals the diners should make only minor changes in the proportions of sources of protein and carbohydrate. According to the criteria used in this research the staff canteens should have a plate model on display (criteria of informing the client). Regardless of the criteria this was not the case. The nutrition quality of food at staff canteens should be researched on a wider spectrum to have a deeper understanding of the subject. Research should be done all over Finland in several different foodservice companies - in this way it would be possible through staff canteens to tackle the greatest challenges of the Finns’ nutrition: too much salt and too little vegetables in their diets.