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Teresa Valero Gaspar1, Susana Del Pozo de la Calle, Emma Ruiz Moreno

  • 1Fundación Española de la Nutrición (FEN) Madrid. tvalero@fen.org.es.

Nutricion Hospitalaria
|December 22, 2016
PubMed
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The Community of Madrid

Area of Science:

  • Public Health
  • Nutrition Science
  • Educational Policy

Background:

  • Uncertainty existed regarding the nutritional adequacy of school meals for children at the end of the 20th century.
  • School meal services were not integrated into educational projects despite their recognized importance.
  • The Community of Madrid (CM) pioneered a school meal program in Spain.

Purpose of the Study:

  • To document the establishment and evolution of the CM's school meal program over 15 years.
  • To assess the program's impact on children's dietary intake and nutritional status.
  • To analyze the regulatory framework and its effectiveness in ensuring meal quality.

Main Methods:

  • Development of specific regulations for catering companies focusing on nutritional content, composition, and menu variety.
Keywords:
Primary schools. School meal. Nutrition. Children. Community of Madrid.

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  • Use of these regulations in public tenders for school meal service contracts from 2001 to 2013.
  • Unannounced inspections of schools to verify compliance with submitted documentation and service provision.

    • Main Results:

    • The 2013 Technical Specifications (C-504/001-2013) incorporated the most current criteria for school menu planning and preparation.
    • A high success rate of 92% for catering companies across five tenders over 15 years indicates program stability.
    • Extensive monitoring: 755 inspections conducted, covering 574 centers by 2014, ensuring adherence to standards.

    Conclusions:

    • The CM's school meal program has successfully enhanced the quality of this essential supplementary service.
    • Continuous integration of updated dietary and nutritional requirements has led to menus increasingly aligned with children's needs.
    • The program serves as a model for improving school nutrition and dietary practices in educational settings.