Analysis of bread types in Russian school menus and their commodity evaluation

Abstract

Based on federal nutrition monitoring data, the paper analyzes the occurrence of bread names in the “white bread” and “brown bread” sections of school menus. 23.66% of menus do not use the name “wheat bread”, and 13.8% do not use the term “rye bread”, therefore, the names of bread in school menus do not correspond to the names in force in federal documents. The names of the bakery's own trademarks or the names of bakery products in the form of fancy proper names do not provide information about nutritional value and may mislead consumers. Names of bread with national characteristics are rare (in only 0.56% of the menus), but characterize an attempt to implement national cultural characteristics only in the Republics of Dagestan and Sakha (Yakutia). Fortified types of bread are found in 5.5% of the menus, and iodized bread types — in 3.7%. The widely used recipe collection of school meals and products is outdated because it does not take into account the requirements of modern government documents on the presence and content of vitamins and minerals, as well as biologically active substances. The identified problems determine current areas of research and practical solutions for enterprises related to the organization of school meals.