Meat substitutes in Swedish school meals: nutritional quality, ingredients, and insights from meal planners Article Swipe
Josephine Pettersson
,
Anna Post
,
Maja Elf
,
Mari Wollmar
,
Agneta Sjöberg
·
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.1080/09637486.2024.2395810
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.1080/09637486.2024.2395810
This study provides an overview of the ingredients, origin, processing level, nutritional quality and practitioners' insights of commonly used meat substitutes in Swedish school meals. Using quantitative and qualitative data, this study evaluated 59 meat substitutes from 19 brands using Percentage Nutrient Contribution (%NC) to a Swedish school meal based on 30% of the recommended and maximum nutrient intake for teenagers and the NOVA processing framework. Meat substitutes were mince, balls, breaded, burgers, strips, or sausages. Interviews with meal planners (n = 7) revealed experiences with meat substitutes in schools. Most meat substitutes (86%) were classified as ultra-processed foods, with low contributions to saturated fat and free sugars, but high contributions to fibre and salt intakes. Limited micronutrient data suggested significant contributions of potassium, folate, and iron. Meal planners chose meat substitutes for climate reasons, familiarity, and acceptability. Meat substitutes have potential, but processing effects, bioavailability and fortification require further research.
Related Topics
Concepts
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- Language
- en
- Landing Page
- https://doi.org/10.1080/09637486.2024.2395810
- OA Status
- hybrid
- Cited By
- 3
- References
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- Related Works
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- OpenAlex ID
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All OpenAlex metadata
Raw OpenAlex JSON
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https://openalex.org/W4402238360Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1080/09637486.2024.2395810Digital Object Identifier
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Meat substitutes in Swedish school meals: nutritional quality, ingredients, and insights from meal plannersWork title
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articleOpenAlex work type
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enPrimary language
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2024Year of publication
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2024-09-04Full publication date if available
- Authors
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Josephine Pettersson, Anna Post, Maja Elf, Mari Wollmar, Agneta SjöbergList of authors in order
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https://doi.org/10.1080/09637486.2024.2395810Publisher landing page
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YesWhether a free full text is available
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hybridOpen access status per OpenAlex
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https://doi.org/10.1080/09637486.2024.2395810Direct OA link when available
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Meal, Food science, Quality (philosophy), Biotechnology, Business, Biology, Epistemology, PhilosophyTop concepts (fields/topics) attached by OpenAlex
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3Total citation count in OpenAlex
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2025: 3Per-year citation counts (last 5 years)
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48Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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