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Methodology for sustainable school meal recipes: A trade-off between iron bioavailability, climate impact and taste preferences

https://doi.org/10.5878/736k-pa40
This study investigates how to develop school meal recipes that balance nutritional needs, climate impact, and taste preferences. The study focuses on iron absorption from plant-based alternatives compared to meat, and how these affect both nutritional value and carbon footprint. The methodology includes recipe development, cooking experiments, and consumer evaluations to optimize recipes that are both nutritious and environmentally friendly, while also being palatable for students. The data files contain information on: Consumer Evaluations: Data from taste tests and preference surveys with participants evaluating different recipe variants. These evaluations provide insights into taste preferences and acceptance of various meals. Nutritional Calculations: Data from nutritional calculation programs that analyze the nutritional content of the different recipes, including total iron content and absorbable iron. Climate Calculations: Data from climate databases used to calculate carbon dioxide emissions (CO2e) from the different recipes. Cooking Experiments: Practical experiments where different recipe variants are prepared and adjusted to optimize nutritional value, taste, and climate impact. Participant Information: Demographic data about the participants in the consumer evaluations, including age, gender, and any dietary restrictions.
Download data and documentation (10 files / 651.89 KiB)

Data files

  • Beräkningar receptur Chili con Carne.xlsx
    48.73 KiB
  • Fas 1 smaktest SND.xlsx
    35.01 KiB
  • Fas 2 smaktest SND.xlsx
    24.02 KiB
  • Recipes Test round 1.pdf
    122.85 KiB
  • Recipes test round 2.pdf
    112.19 KiB
  • Serveringsordning Fas 1.xlsx
    16.07 KiB
  • Serveringsordning Fas 2.xlsx
    16.16 KiB
  • Smakpanel - frågeformulär.pdf
    251.09 KiB

Documentation files

  • Förklaring av omgång 1 och 2.docx
    15.7 KiB
  • Variabel beskrivning trade-off.xlsx
    10.09 KiB

Citation and access

Data access level:

Creator/Principal investigator(s):

Research principal:

Data contains personal data:

No

Citation:

Language:

Method and outcome

Unit of analysis:

Population:

The population participating in the study primarily consists of students and staff from the Department of Food and Nutrition and Sport Science at the University of Gothenburg. A total of 92 unique participants took part in the consumer evaluations, with 102 evaluations conducted. The participants ranged in age from 19 to 66 years old. Among the participants, there were 64 women, 36 men, and 2 individuals who did not disclose their gender. The participants were mainly recruited from students and staff at the Department of Food and Nutrition and Sport Science, including PhD students and employees within the fields of food and nutrition or sports science.

Time method:

Sampling procedure:

Description of sampling:

Convenience sampling. Recruitment primarily among teacher students as representatives for school/school meals and individuals knowledgeable in the field of nutritional science.

Time period(s) investigated:

Number of individuals/objects:

92

Data format/data structure:

Data collection Measurements and tests

Mode of collection:

Measurements and tests

Description of the mode of collection:

The methods used for data collection or generation in the study include: Consumer Evaluations: Taste tests and preference surveys where participants evaluated different recipe variants. These evaluations provided insights into taste preferences and acceptance of various meals. Nutritional Calculations: Use of nutritional calculation programs to analyze the nutritional content of the different recipes, including total iron content and absorbable iron. Climate Calculations: Use of climate databases to calculate carbon dioxide emissions (CO2e) from the different recipes. Cooking Experiments: Practical experiments where different recipe variants were prepared and adjusted to optimize nutritional value, taste, and climate impact. Participant Information: Collection of demographic data about the participants in the consumer evaluations, including age, gender, and any dietary restrictions.

Time period(s) for data collection:

2023-02 - 2024-04

Data collector:

Source of the data:

  • Other

Geographic coverage

Geographic location:

Geographic description:

Participants in the study are affiliated with the University of Gothenburg and likely reside in the surrounding area; participants were not required to provide their home address.

Administrative information

Responsible department/unit:

Department of Food and Nutrition, and Sport Science

Ethics Review:

Swedish Ethical Review Authority - 2022-04834-01

Topic and keywords

Standard för svensk indelning av forskningsämnen 2025:

CESSDA Topic Classification:

Keywords:

Contact

Metadata

Version 1
doris
gu_en
Published: