The Role of School Catering in Health Promotion and Sustainable Nutrition: A Document Analysis of a Monthly School Menu

Abstract

Introduction: Nutrition in childhood and adolescence plays a crucial role in healthy development, the formation of health behaviour, and the prevention of chronic non-communicable diseases later in life. School meals are not only important for ensuring adequate energy and nutrient intake but also represent a key setting for health education and the promotion of sustainable dietary patterns.

Methodology: The aim of the present study was to provide a complex analysis of a monthly school menu prepared for upper primary school students in Hungary in March 2026. A descriptive document analysis was conducted using integrated nutritional, public health, and sustainability-related criteria. The analysis covered energy and macronutrient content, salt and sugar levels, the presence of processed foods, and the proportion of different main dish categories, with particular attention to meat-based, fish-based, vegetarian, and legume-based meals.

Results: The findings indicate that the examined menu met several principles of balanced nutrition, particularly through the inclusion of vegetable side dishes, whole grain products, and some legume-based meals. At the same time, several unfavourable public health-related characteristics were identified, including higher salt and sugar content and the frequent presence of processed meat products. The sustainability analysis revealed that animal-based dishes predominated, while the proportion of plant-based and lower environmental impact meals remained moderate.

Conclusions: Overall, the analysed menu partly supports the aims of healthy and sustainable nutrition; however, increasing the proportion of plant-based dishes and reducing salt, sugar, and processed food content could further improve its quality. The findings highlight the importance of further development of school catering systems from both public health and sustainability perspectives.