{"title":"学校餐的餐盘上有什么:专注于动物性和植物性蛋白质食品。","authors":"So-Young Kim, Meeyoung Kim","doi":"10.4162/nrp.2023.17.5.1028","DOIUrl":null,"url":null,"abstract":"<p><strong>Background/objectives: </strong>This study aimed to analyze the potential of school meals in South Korea as a sustainable tool to reduce carbon emissions by focusing on animal- vs. plant-based protein foods.</p><p><strong>Materials/methods: </strong>By using a stratified proportional allocation method, 536 out of the 11,082 schools nationwide were selected including 21 kindergartens, 287 elementary-, 120 middle- and 108 high schools. A total of 2,680 meals served for 5 consecutive days (June 21-25, 2021) were collected. We analyzed the average serving amounts of protein foods (animal- vs. plant-based) per meal and then, calculated the estimated average amounts of carbon emission equivalents per meal by applying the conversion coefficients. The <i>t</i>-test and analysis of variance were used for statistical analyses (α = 0.05).</p><p><strong>Results: </strong>The average serving amount of animal-based protein foods per meal was 12.5 g, which was approximately 3 times higher than that of plant-based ones (3.8 g) (<i>P</i> < 0.001); the Meat-group had the highest average amount of 17.0 g, followed by Egg-group (9.6 g), Fish-group (7.6 g), and Beans-and-Nuts-group (3.8 g) (<i>P</i> < 0.05). Specifically, pork (25.1 g) was ranked first, followed by poultry (19.6 g), processed meat products (18.0 g). The estimated average amount of carbon emission equivalents of animal-based protein foods per meal was 80.1 g CO<sub>2</sub>e, which was approximately 31 times higher than that of plant-based ones (2.6 g CO<sub>2</sub>e) (<i>P</i> < 0.001); the Meat-group had the highest average amount of 120.3 g CO<sub>2</sub>e, followed by Fish-group (44.5 g CO<sub>2</sub>e), Egg-group (25.9 g CO<sub>2</sub>e), and Beans-and-Nuts-group (2.6 g CO<sub>2</sub>e) (<i>P</i> < 0.05). Specifically, processed meat products (270.8 g CO<sub>2</sub>e) were ranked first, followed by pork (91.7 g CO<sub>2</sub>e), and processed fish products (86.6 g CO<sub>2</sub>e).</p><p><strong>Conclusions: </strong>The results implied that school meals with plant-based alternatives could be a sustainable tool to improve carbon footprint.</p>","PeriodicalId":19232,"journal":{"name":"Nutrition Research and Practice","volume":"17 5","pages":"1028-1041"},"PeriodicalIF":2.0000,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/36/fe/nrp-17-1028.PMC10522810.pdf","citationCount":"0","resultStr":"{\"title\":\"What is on plates for school meals: focusing on animal- vs. plant-based protein foods.\",\"authors\":\"So-Young Kim, Meeyoung Kim\",\"doi\":\"10.4162/nrp.2023.17.5.1028\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Background/objectives: </strong>This study aimed to analyze the potential of school meals in South Korea as a sustainable tool to reduce carbon emissions by focusing on animal- vs. plant-based protein foods.</p><p><strong>Materials/methods: </strong>By using a stratified proportional allocation method, 536 out of the 11,082 schools nationwide were selected including 21 kindergartens, 287 elementary-, 120 middle- and 108 high schools. A total of 2,680 meals served for 5 consecutive days (June 21-25, 2021) were collected. We analyzed the average serving amounts of protein foods (animal- vs. plant-based) per meal and then, calculated the estimated average amounts of carbon emission equivalents per meal by applying the conversion coefficients. The <i>t</i>-test and analysis of variance were used for statistical analyses (α = 0.05).</p><p><strong>Results: </strong>The average serving amount of animal-based protein foods per meal was 12.5 g, which was approximately 3 times higher than that of plant-based ones (3.8 g) (<i>P</i> < 0.001); the Meat-group had the highest average amount of 17.0 g, followed by Egg-group (9.6 g), Fish-group (7.6 g), and Beans-and-Nuts-group (3.8 g) (<i>P</i> < 0.05). Specifically, pork (25.1 g) was ranked first, followed by poultry (19.6 g), processed meat products (18.0 g). The estimated average amount of carbon emission equivalents of animal-based protein foods per meal was 80.1 g CO<sub>2</sub>e, which was approximately 31 times higher than that of plant-based ones (2.6 g CO<sub>2</sub>e) (<i>P</i> < 0.001); the Meat-group had the highest average amount of 120.3 g CO<sub>2</sub>e, followed by Fish-group (44.5 g CO<sub>2</sub>e), Egg-group (25.9 g CO<sub>2</sub>e), and Beans-and-Nuts-group (2.6 g CO<sub>2</sub>e) (<i>P</i> < 0.05). Specifically, processed meat products (270.8 g CO<sub>2</sub>e) were ranked first, followed by pork (91.7 g CO<sub>2</sub>e), and processed fish products (86.6 g CO<sub>2</sub>e).</p><p><strong>Conclusions: </strong>The results implied that school meals with plant-based alternatives could be a sustainable tool to improve carbon footprint.</p>\",\"PeriodicalId\":19232,\"journal\":{\"name\":\"Nutrition Research and Practice\",\"volume\":\"17 5\",\"pages\":\"1028-1041\"},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2023-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/36/fe/nrp-17-1028.PMC10522810.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nutrition Research and Practice\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.4162/nrp.2023.17.5.1028\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2023/8/25 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q3\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutrition Research and Practice","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.4162/nrp.2023.17.5.1028","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/8/25 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
What is on plates for school meals: focusing on animal- vs. plant-based protein foods.
Background/objectives: This study aimed to analyze the potential of school meals in South Korea as a sustainable tool to reduce carbon emissions by focusing on animal- vs. plant-based protein foods.
Materials/methods: By using a stratified proportional allocation method, 536 out of the 11,082 schools nationwide were selected including 21 kindergartens, 287 elementary-, 120 middle- and 108 high schools. A total of 2,680 meals served for 5 consecutive days (June 21-25, 2021) were collected. We analyzed the average serving amounts of protein foods (animal- vs. plant-based) per meal and then, calculated the estimated average amounts of carbon emission equivalents per meal by applying the conversion coefficients. The t-test and analysis of variance were used for statistical analyses (α = 0.05).
Results: The average serving amount of animal-based protein foods per meal was 12.5 g, which was approximately 3 times higher than that of plant-based ones (3.8 g) (P < 0.001); the Meat-group had the highest average amount of 17.0 g, followed by Egg-group (9.6 g), Fish-group (7.6 g), and Beans-and-Nuts-group (3.8 g) (P < 0.05). Specifically, pork (25.1 g) was ranked first, followed by poultry (19.6 g), processed meat products (18.0 g). The estimated average amount of carbon emission equivalents of animal-based protein foods per meal was 80.1 g CO2e, which was approximately 31 times higher than that of plant-based ones (2.6 g CO2e) (P < 0.001); the Meat-group had the highest average amount of 120.3 g CO2e, followed by Fish-group (44.5 g CO2e), Egg-group (25.9 g CO2e), and Beans-and-Nuts-group (2.6 g CO2e) (P < 0.05). Specifically, processed meat products (270.8 g CO2e) were ranked first, followed by pork (91.7 g CO2e), and processed fish products (86.6 g CO2e).
Conclusions: The results implied that school meals with plant-based alternatives could be a sustainable tool to improve carbon footprint.
期刊介绍:
Nutrition Research and Practice (NRP) is an official journal, jointly published by the Korean Nutrition Society and the Korean Society of Community Nutrition since 2007. The journal had been published quarterly at the initial stage and has been published bimonthly since 2010.
NRP aims to stimulate research and practice across diverse areas of human nutrition. The Journal publishes peer-reviewed original manuscripts on nutrition biochemistry and metabolism, community nutrition, nutrition and disease management, nutritional epidemiology, nutrition education, foodservice management in the following categories: Original Research Articles, Notes, Communications, and Reviews. Reviews will be received by the invitation of the editors only. Statements made and opinions expressed in the manuscripts published in this Journal represent the views of authors and do not necessarily reflect the opinion of the Societies.