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Nutritional evaluation of catering meals at Portuguese schools: mineral profile

2014-06Conference object Restricted access
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dc.contributor.authorSantos, Mariana
dc.contributor.authorNascimento, Ana
dc.contributor.authorSantiago, Susana
dc.contributor.authorCalhau, Maria Antónia
dc.date.accessioned2014-09-24T14:59:37Z
dc.date.available2014-09-24T14:59:37Z
dc.date.issued2014-06
dc.description.abstractSchool meals play an important role in children’s diet especially for primary school children aged from 6 to 9 years, to support normal growth and development. Mineral deficiency is usually caused by a low mineral content in the diet when rapid body growth is occurring and/or when there is poor absorption of minerals from the diet. Thus the absolute amounts of minerals should be increased in the edible portion of foods, but also the minerals must be present in forms that are bioavailable to consumption. In this study samples were collected in twelve different schools, during 2012-2013 school year, and analysed for their mineral composition. Mineral determination of zinc, calcium, sodium and potassium were undertaken by ICP-OES. Potassium contents range from 104-216 mg/100g, sodium values vary between 49-315 mg/100g, zinc from 0.19- 0.68 mg/100g and calcium from 14-185 mg/100g. Given the importance of an adequate intake of minerals in childhood and considering that school menus represent 30– 35% of total daily intake, 80% of school meals understudy covered the recommended nutrient intake (RNI) for Zn and K. On the other hand, sodium and calcium amounts weren´t according to the daily intake for FAO/WHO recommendations [1]. Sodium levels were higher and calcium amounts were lower in 90% and 75% of analysed meals, respectively. Given minerals high nutritional value and importance at school meals, it is necessary to establish guidelines for food processing and preparation in school canteens, in order to met the recommendations.por
dc.identifier.urihttp://hdl.handle.net/10400.18/2367
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherInstituto Nacional de Saúde Doutor Ricardo Jorge, IPpor
dc.subjectComposição de Alimentospor
dc.subjectNutritionalpor
dc.subjectEscolaspor
dc.subjectChildren’s Dietpor
dc.subjectMealspor
dc.subjectNutritional Evaluationpor
dc.subjectSaúde Públicapor
dc.subjectPortugalpor
dc.titleNutritional evaluation of catering meals at Portuguese schools: mineral profilepor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceLa Rochelle, Francepor
oaire.citation.title1st International Pleasure Conference 'Salt-Sugar-Lipids Reduction', 18-19 June 2014por
rcaap.rightsembargoedAccesspor
rcaap.typeconferenceObjectpor

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