The Evaluation of Roasted Lentils (L. culinaris L.) Quick Meals as An Alternative to Meat Dishes

Despite the health-promoting benefits, the consumption of lentils in East Europe is low, attracting researchers' interest in solving the problem. The aim of this study was to develop an alternative to animal proteins for nutrient-dense plant-based quick meals using roasted lentils as the primary raw material, performing sensory analysis, and evaluating the content of amino acids, minerals, and vitamins. The consumption of legumes in Latvia is also low, even though most respondents associate the use of legumes with a healthy choice. Roasted lentil quick meals can deliver 15.6% and 26.2% of the reference intake for protein. Furthermore, one-third of the amino acids (AAs) are essential AAs. AA values in prepared quick meals make them promising alternatives to meat products. One portion of ready-roasted lentils with Bolognese sauce provided above 15% of the daily reference intake of thiamin and vitamin B9. One portion of a ready-quick meal of tomato soup with roasted lentils and roasted lentils with Bolognese sauce provided 20.3% and 25.6% of iron, according to daily reference intake. Further studies on the bioavailability of quick meals must be conducted to claim they can replace meat nutritionally.

Parents' Experiences Regarding School Meals during the COVID-19 Pandemic

The onset of the COVID-19 pandemic required not only the reorientation of learning to remote form but also a change in the form of state-funded school lunches. One of the forms of school catering allowance was food packs, which obligated parents to prepare a warm lunch for the pupil from products included in food packs. As the responsibility for providing a warm lunch for the pupil was transferred to the parents, it was important to understand the parents’ experience. The survey was used to gather parents’ experiences of school catering allowance received during the pandemic using survey administration software—Google forms; 5166 respondents from different regions of Latvia took part in the survey. The school catering allowance in the form of food packs (83.7%) can be considered successful as over 70% of respondents rated it as positive, giving a rating of 7 (good) or above. Parents from Vidzeme and Latgale had the most positive experience with food packs. The parents appreciated the support they received, stating that it provided a certain sense of security during the crisis. Parental dissatisfaction was related to the composition of food packs, lack of local products and unacceptable products, such as canned meat and fish.

Case Study: Free Lunch Meals Provision during the Remote Learning Conditions

School meals for grade 1 to 4 pupils in Latvia are financed by the government, but with the onset of the COVID-19 pandemic in March 2020, and following the remote learning process, there were problems related to the delivery of these meals for pupils. The current situation in Latvia has been exacerbated again due to the spread of the pandemic; there is a great necessity to find well-thought-out solutions to ensure school lunches outside the school. The aim of this study was to develop recommendation-based one-week food packs for grade 1 to 4 pupils, providing the necessary amount of nutrients and energy. Four food packs were designed to provide five-day lunch meals for pupils, preparing a warm lunch at home. Protein, fat, saturated fatty acids, carbohydrates, sugar, dietary fiber, sodium, salt and calcium content of meals were analyzed according to standard methods. During the project, the most appropriate solution for food packs was explored. The four designed food packs will provide support to municipalities, because the composition of food packs complies with the nutrition and energy value regulation and does not exceed the planned budget. Parents will receive the developed recipe book in addition to a one-week food pack.