QUALIDADE NUTRICIONAL E PERFIL DE SUSTENTABILIDADE AMBIENTAL DOS CARDÁPIOS DAS ESCOLAS ESTADUAIS DE ENSINO REGULAR DA PARAÍBA

Abstract

School nutrition is crucial in ensuring students' rights to food security and nutrition; however, practices in creating school menus, such as sourcing ingredients and choices in menu composition, can negatively impact the environment. This study investigated the nutritional quality and environmental sustainability of regular school menus in state schools across Paraíba in 2023. To assess the nutritional quality of the food served in schools, the nutritional composition of the menus was evaluated using food composition tables, and the values for macronutrients and micronutrients detected were compared against the standards set by the National School Feeding Program (PNAE). To evaluate the environmental sustainability profile of the school menus, the carbon, water, and soil biocapacity footprints were measured using sustainability indicator tables. The study found that only two of the eighty menus reviewed fully met the nutritional standards recommended by PNAE legislation for both macro and micronutrients. A significant proportion (77.5%) of the menus provided energy below these recommendations, showing deficiencies, especially in carbohydrates, proteins, and fiber content (70%). In the micronutrient analysis, the most significant deficiency was in calcium values (75%). Regarding environmental sustainability, animal-sourced foods, such as meats and poultry, contributed substantially to the carbon footprint, accounting for 70.44% of the total. These foods also considerably impacted the water footprint (61.58%) and ecological footprint (57.92%). The study concluded an urgent need to reformulate the menus to meet nutritional objectives and reduce environmental impacts. The results of this study point to a concerning nutritional inadequacy in the menus of state schools, where there was a predominant lack of compliance with established norms for school feeding. Moreover, the research identified the need to integrate sustainable practices into creating school menus.