1 Introduction
2 Materials and methods
2.1 Meal service providers, recipes, and nutrient content
Meal category | Per 100 g | KJ | Total protein | Accessible carbohydrate | Dietary fiber | Total fat |
---|---|---|---|---|---|---|
Vegetarian n = 9 | Average | 671 | 7.8 | 16.3 | 2.7 | 6.7 |
SD | 219 | 3.9 | 3.7 | 1.5 | 3.9 | |
Fish/seafood (n = 9) | Average | 585 | 6.9 | 9.0 | 1.1 | 8.3 |
SD | 314 | 1.6 | 5.2 | 0.3 | 6.4 | |
Pork (n = 9) | Average | 602 | 6.3 | 10.0 | 1.2 | 8.5 |
SD | 125 | 1.5 | 2.1 | 0.2 | 2.8 | |
Poultry (n = 9) | Average | 472 | 8.2 | 8.7 | 1.4 | 4.7 |
SD | 126 | 1.8 | 3.0 | 0.5 | 2.4 | |
Beef (n = 9) | Average | 555 | 7.6 | 10.6 | 1.4 | 6.4 |
SD | 119 | 3.1 | 2.4 | 0.5 | 1.5 | |
One-way ANOVA (P value) | 0.2994 | 0.7019 | 0.0006 | 0.0005 | 0.2131 |
Producer name (kitchen location) | Delivered to private homes | Delivered to care centers |
---|---|---|
Mad og Måltider (Aabenraa) | 145,599 | 121,807 |
Dit Lokale Køkken (Herning) | 72,103 | 154,705 |
Mad til Hver Dag (Hillerød) | 660,000 | 126,000 |
Køkkenområdet (Hjørring) | 228,402 | 197,465 |
Det Gode Køkken (Holstebro) | 130,000 | 168,000 |
Total | 1,236,104 | 767,977 |
2.2 Assessment of environmental responses and monetized effect
2.3 Cost of ingredients
Meal category | Vegetarian | Fish/seafood | Pork | Poultry | Beef |
---|---|---|---|---|---|
Average price (N = 9) | 1.01 €a,b | 1.58 €c,d | 0.92 €a | 1.70 €c | 1.32 €b,d |