HEALTHY UNIVERSITIES: ASSESSMENT OF UNIVERSITY MENUS

Introduction: The University of Burgos is part of the "Spanish Network of Healthy Universities" and carries out activities for a healthier campus, within which this work is included. Objectives: To determine the quality of the menus offered in a university canteen as well as their antioxidant capacity. Methods: Four menus were collected from a university canteen (1: Zucchini puree and trout "Navarra"; 2: Pasta salad and roast chicken; 3: Green beans with ham and veal with pepper; 4: Red beans with chorizo and cuttlefish burger with salad). The dishes were ground and frozen at -30°C until analysis. Moisture, ashes, lipids, proteins, dietary fiber and sodium were analyzed. The amount of carbohydrates and energy were calculated. Furthermore, the antioxidant capacity was determined by the FRAP assay after in vitro digestion. Results: Taking into account that the central daily meal should represent approximately 35% of the total daily energy intake, only menu 3, with 47%, would have a high contribution. The energy contribution of proteins and fats were very high. Fiber intake was adequate, with menu 3 presenting the highest contribution. Salt intake was variable: between 23% (menu 1) and 53% (menu 4) of the recommendations. Menu 4 presented the highest antioxidant capacity values, covering 56% of the estimated value for the Spanish diet per day, while menu 1 only covered 23%. Conclusions: 1. All menus provide a high amount of protein and fat, although the final energy contribution is adequate. 2. The contribution to the total antioxidant capacity of the Spanish diet depends on the menu, being high the contribution made by the menu with legumes.