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Les produits alimentaires congelés et l'acceptabilité nutritionnelle dans l'approvisionnement des repas scolaires. Le rapport 2009 de la Fédération britannique des surgelés et l'association nationale des traiteurs pour les services publics locaux.

Frozen foods: use and nutritional acceptability in primary school lunch provision. The British Frozen Food Federation & Local Authority Caterers Association 2009 Report.

Auteurs : BFFF, LACA, HARDEN C.

Type de monographie : Rapport

Résumé

A new scientific report on school lunches has debunked the common assumption that 'fresh' food has greater nutritional value than frozen. It has been jointly commissioned by the British Frozen Food Federation (BFFF) and Local Authorities Caterers Association (LACA). An investigation was conducted to examine the current use of frozen food in UK primary schools. Subsequent nutritional and statistical analysis showed no significant difference between fresh and frozen food classification for the 37 nutrients tested. The study supports the findings of similar reports that frozen vegetables are nutritionally comparable to fresh versions. The result correlates well with findings by other investigators. Frozen food can be effective in providing adequate nutrition for primary school children. Other advantages of using frozen food on a catering scale such as its contribution towards reduction in food waste, availability, convenience and improved price stability are also evident. The report can be downloaded from: www.bfff.co.uk/about-us/publications/frozen-foods-%E2%80%93-use-nutritional-acceptability-primary-school-lunch-provision-re.

Détails

  • Titre original : Frozen foods: use and nutritional acceptability in primary school lunch provision. The British Frozen Food Federation & Local Authority Caterers Association 2009 Report.
  • Identifiant de la fiche : 2010-0644
  • Langues : Anglais
  • Édition : Food Innovation, Sheffield Hallam University - Royaume-uni/Royaume-uni
  • Date d'édition : 2009
  • Source : Source : 96 p.; ref.

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