A balanced diet in educational institutions is a very important factor in protecting the health of children and adolescents. The aim of the study was to evaluate school lunches in selected primary schools and compare them with the recommendations in the Guidelines for nutrition in educational institutions. In three primary schools in Ljubljana and the surrounding area, we monitored 4th to 6th grade students during lunch. The weighing method was used for evaluating the initial servings and the actual food consumed. Using the online tool Open platform for clinical nutrition (OPEN), we evaluated the energy value and the content of protein, fat, saturated fat, carbohydrates, sugars, dietary fiber, salt, calcium, vitamin D and vitamin B12 in lunches. In addition, we also observed which foods the students most frequently leave on their plates and how they behave in the dining hall. The results of the study show that school lunches do not meet the recommendations. Children consumed insufficient energy, fats, carbohydrates, dietary fiber and micronutrients (vitamin D and B12, calcium) with school lunches. The excessive salt content in lunches and a large amount of plate waste are also problematic. In the field of school nutrition, measures should be taken to better achieve the recommendations for energy and nutrients in school lunches, given in the guidelines. At the same time, implementing appropriate measures to reduce food waste could contribute to a more sustainable approach to nutrition in educational institutions.
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