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To measure the consumption of 25 food items (Comstock scale), to test whether school management type (public schools vs. private with subsidy schools) and food origin (on-site preparation vs. catering) affected food consumption and to quantify variability associated with territory, school and individual.This cross-sectional study involved 14,717 schoolchildren of ages 2-16, recruited in 90 schools of the Basque Autonomous Community (Spain). Waste (non-consumed food) of 25 analysed food items was visually estimated by trained school monitors, via the Comstock categorical scale thus adapted: 1=0%; 2=25%; 3=50%, 4=75% and 5=100%. To analyse the data, mixed modelling was applied.Vegetables, fish and fruits were the less-accepted food types. While school management did not affect food intake, on-site food preparation had better acceptance for legumes with vegetables, oily and lean fish, meat and pre-cooked meals. The largest source of variability in food intake not accounted for by school management and food preparation was the individual subject, while school and territory had moderate and almost no effects, respectively.Acceptance of the 25 evaluated foods is adequate, albeit can be improved. We believe that promoting on-site food preparation should improve the acceptance of legumes with vegetables, oily/lean fish, meat and pre-cooked meals. We recommend that future interventions oriented to improve intake should focus on individual subjects.

One of the areas of intervention of the Spanish strategy for nutrition, physical activity and prevention of obesity (NAOS) is school nutrition.To evaluate, taking as reference the minimum set of indicators and recommendations of NAOS Strategy, a sample of school lunch menus distributed in several school dining rooms of Biscay.A descriptive cross sectional study was conducted, based on the theoretical information of the basal menus distributed by seven catering enterprises to 324 schools (80,969 pupils). Weekly frequency of several types of food groups was determined and evaluated; reference documents were "Evaluation and Monitoring of NAOS Strategy: set of indicators" and recommendations of the "Consensus document of feeding in school".The 100 per cent of the school dining rooms meets minimums concerning legumes, fish and pre-cooked meals and with the recommendations of meat and meat products. However, although being close to guidelines, none meets the minimum of fruit, vegetables or of additional nutritional information. Differences among NAOS Strategy recommendations and requirements of the Department of Education have been found, and also difficulties in the quantification and classification of several foodstuffs.It is recommended to increase the content of fruits, vegetables, eggs and oily fish in school menus as well as offering more detailed description of menus to families.Introducción: Uno de los elementos abordados desde la Estrategia para la Nutrición, Actividad física y prevención de la Obesidad y Salud (NAOS) es la alimentación en el medio escolar. Objetivo: Evaluar, tomando como referencia el conjunto mínimo de indicadores y recomendaciones de la Estrategia NAOS, una muestra de menús distribuidos en varios comedores escolares de Bizkaia. Métodos: Estudio descriptivo transversal basado en la revisión teórica de los menús basales distribuidos por siete cocinas centrales que abastecen a 324 centros escolares (80.969 alumnos). Se determinó y valoró la frecuencia semanal de varios grupos de alimentos; los documentos de referencia fueron “Evaluación y Seguimiento de la Estrategia NAOS: Conjunto de Indicadores” y las recomendaciones del “Documento de Consenso sobre la alimentación en los centros educativos”. Resultados y discusión: El 100% de los comedores cumple con los mínimos relativos a legumbres, pescados y precocinados y con las recomendaciones relativas a carne y productos cárnicos. Si bien se aproximan bastante, ninguno cumple con los mínimos de fruta, verdura o con la información nutricional complementaria. Se han evidenciado diferencias entre las recomendaciones de La Estrategia NAOS y las condiciones exigidas por el Departamento de Educación, así como dificultades en la cuantificación y clasificación de varios alimentos. Conclusiones: Se recomienda incrementar el contenido en frutas, verduras, huevos y pescado azul de los menús escolares, así como ofrecer a las familias una información de los menús más detallada.