Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.18/2447
Título: Nutritional analysis of selected meals from portuguese primary schools
Autor: Fontes, Tânia
Bento, A. Cristina
Matias, Filipa
Mota, Carla
Santos, Mariana
Palavras-chave: Composição de Alimentos
Nutritional Intake
Primary School
School Meals
Data: Out-2014
Resumo: School meals are recognized as a key element in promoting good nutrition and health for schoolchildren. Research has shown that school nutrition programs such as school meals can have significant positive impact on growth and cognitive performance of children and can contribute to good health outcomes and to essential efforts to improve education access and completion, particularly for the poor. The purpose of this study was to assess food energy and nutrient contents and compare these estimates to established guidelines and nutritional recommendations for school meals. Primary schools were the main focus of this work. In each visit, one standard serving was collected from meals served at mealtimes to schoolchildren aged 6-10 years old. The meals generally consisted of: soup, meat or fish main dish usually accompanied by vegetables or salad, bread and dessert (fruit, jelly or yoghurt). In this study samples were collected in different schools, during school year 2012-2013, and analysed for its nutrient content. Only energy and macronutrients were considered in this approach. The results obtained were evaluated according to the main national and international standards for this age group’s daily energy and macronutrient requirements, which recommend that lunch should provide 30 to 35% of the daily energy intake (corresponding to 492 – 574 kcal), 10 to 15% of protein (12,3 – 18,5 g), 15 to 30% of fat (8,2 – 16,4 g) and 55 to 75% of carbohydrates (67,7 – 92,3 g). Nutritional recommendations also state that less than 11% of total daily calories from saturated fat should be consumed over the age of 2. Overall, the samples met the standards for total fat and saturated fatty acids, but had a higher content of protein. Most of the analysed meals haven’t met the standards for energy and carbohydrates, either with lower or higher values than the recommended guidelines for these nutrients. Although the study is still ongoing, the obtained values demonstrate the studied school meals haven’t met recommended guidelines for some nutrients in the average lunch, not providing schoolchildren adequate nutritional intake.
Descrição: Abstract publicado no "Book of Abstracts" of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, 2014. (abstract nº15)
Peer review: yes
URI: http://hdl.handle.net/10400.18/2447
Aparece nas colecções:DAN - Posters/abstracts em congressos internacionais

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