Aspetti nutrizionali dei pasti di una mensa per i poveri: l’esperienza dell’Opera di San Francesco di Milano, Italy
Objectives: We report the experience of San Francesco Opera soup kitchen in Milan. We analyzed: 1) user nationality; 2) nutritional composition of 869,516 meals served in 2014 (average 2,800 meals per day), with the aim of highlighting any nutritional deficiencies. Setting: Milan, Italy. Design: We report a quantitative analysis of macro and micronutrients of all the meals dished (database: Souci “Comparative Tables of Food”), comparing them with the reference values for the Italian population (LARN 2012). Sample: About 2,800 meals a day for 6 days a week from Monday to Saturday served in a year (2014). Menus are of two types: winter menu (7 months, from 01/01 to 04/30 and from 01/10 to 31/12) and summer menu (5 months, from 1/5 to 30/09). Results: 2039 Kcal have been dished out from winter menu (15% protein, 29% fat, 56% carbohydrate) vs 2146 kcal from summer menu (15% protein, 28% fat, 57% carbohydrate). Conclusions: Macronutrients and micronutrients are well represented both in summer and in winter menu. We report a lack of calcium, vitamin D and zinc due to the scarcity of foods such as milk and dairy products that must be integrated. Salt appears to be higher than recommended.
Metrics Loading ...
Metrics powered by PLOS ALM