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In today’s society, the eating habits of schoolchildren are characterised by a low intake of fruit and vegetables and on the other hand, excessive consumption of salt, added sugars and fats. These habits are linked to a higher risk of developing certain chronic diseases, such as obesity.

With the aim of encouraging them to choose healthier food and to promote the consumption of food with low acceptance among children aged 8 to 12, an intervention programme was carried out with the involvement of the children in the design of menus, the purchase of ingredients and in the preparation of the meals.