Sustainable and acceptable school meals through optimization analysis: an intervention study

Nutrition Journal

Table 4 School lunch satisfaction during baseline and intervention period amongst pupils in grades 5 and 8

	All schools		p*	School 1		p*	School 2		p*	School 3		p*
	(n = 324^a)			(n = 143^a)			(n = 117^a)			(n = 64^a)
	Baseline	Intervention		Baseline	Intervention		Baseline	Intervention		Baseline	Intervention
	(n = 272^b)	(n = 270^b)		(n = 123^b)	(n = 122^b)		(n = 99^b)	(n = 85^b)		(n = 50^b)	(n = 63^b)
	%	%		%	%		%	%		%	%
Oveall rating			0.856			0.518			0.922			0.689
Very good/good	36	34		37	30		35	30		36	42
Less good	34	35		34	38		33	38		38	31
Bad	30	31		29	32		32	32		26	27
Food tastes good			0.768			0.653			0.596			0.472
Always/almost always	29	27		27	24		33	28		26	34
Rarely/never	71	73		73	76		67	72		74	66
Frequency of eating			0.929		0.9				0.439			0.829
≤ 3 times/week	45	46		50	48		40	47		45	41
4–5 times/week	55	54		50	52		60	53		55	59
Satiety after lunch			0.929			0.855			0.315			0.560
Always/almost always	44	43		39	41		51	42		40	47
Rarely/never	56	57		61	59		49	58		60	53
Frequency of leaving plate waste			0.312			1.000			0.177			0.582
Always/almost always	34	39		33	33		36	47		32	39
Rarely/never	66	61		67	67		64	53		68	61

ISSN: 1475-2891