Nutritional Quality of the Diets of US Public School Children and the Role of the School Meal Programs
ABSTRACT Good nutrition is essential to healthy childhood. Because the school meal programs--the National School Lunch Program and the School Breakfast Program--are so widely available, they are in a unique position to influence the nutritional quality of children's diets.
This article assesses the nutritional quality of the diets of US public school children and explores the relationship between children's participation in the school meal programs and the nutritional quality of their diets.
Data were collected as part of the third School Nutrition Dietary Assessment Study (SNDA-III), a nationally representative study fielded during school year 2004-2005. Data on children's dietary intakes were collected through in-person 24-hour dietary recalls. Nutritional quality of children's diets was assessed by estimating the prevalence of inadequate and excessive intakes of energy and nutrients.
The analysis is based on a nationally representative sample of 2,314 children in grades 1 through 12 from 287 public schools.
Nutrient adequacy and excess were assessed by comparing usual nutrient intake distributions to Dietary Reference Intakes and the Dietary Guidelines for Americans 2005. Propensity score matching was used to examine the relationship between school meal program participation and the prevalence of inadequate and excessive intakes.
The majority of public school children in the United States had nutritionally adequate diets, but 80% had excessive intakes of saturated fat and 92% had excessive intakes of sodium. School meal program participation was associated with reduced prevalence of nutrient inadequacy but with increased prevalence of excessive sodium intakes.
School meal programs play an important role in the nutritional adequacy of children's diets. However, the association between program participation and excessive sodium intakes, along with the high prevalence of excessive saturated fat intakes among all students, suggest areas for improvement in the meals these programs provide.
- SourceAvailable from: Regina M Fisberg
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- "Despite these relatively lax standards, two-thirds of school lunches exceed the maximum amount of fat and saturated fat (Crepinsek et al. 2009), and 99% of all school meals fail to meet the federal requirements due an excess of saturated fat (Burghardt et al. 1995). As a result, 80% of students who participate in school food programs have excess saturated fat intake, and 92% of students consume excess sodium (Clark & Fox 2009). "
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- "Iron deficiency anemia is one of the most prevalent nutritional deficiencies affecting the world's population today, especially among children and women in developing countries. Most programs aimed at decreasing the incidence of iron deficiency utilize fortification of the diet with various iron compounds (Clark and Fox, 2009; Leung, 1998). The recommended dietary allowances for children Southeast Asia (7–9 year) were 700 mg calcium, 6.9–11.9 "
ABSTRACT: Adequacy diets play an important role especially for primary school children aged from 6 to 12 years, to support normal growth and development. Appropriate amounts of amino acids, vitamins and minerals are required since a deficient intake of certain minerals can produce diseases and lead to abnormal development. In this way, the amount of amino acids, vitamins and minerals must be suitable with the edible portions of diets prepared for children. A school meal (pie) was prepared in this study. The meal was evaluated for its proximate composition, amino acids, minerals and vitamins. The total protein content of the pie was 9.70%. This formula contained high percentage of essential amino acids. The percentage of total essential amino acids in the protein was 42.46%, it was rich in cysteine (2.29%), valine (11.48%), isoleucine (5.25%) and phenyl alanine (5.58%) compared to those of casein. The essential amino acids index (EAAI) was also higher than casein being 0.85 and 0.83, respectively. The first limiting amino acid in meal protein was lysine. On the other hand, the content of Fe in 100 g of the experimental meal covered 11.07% of FAO/WHO daily allowance. Also, the prepared pie was rich in vitamins A, D, B complex and C, their contents in 100 g of meal covered FAO/WHO daily requirements except vitamin E. Therefore, results indicated that the prepared meal contained a complementary amino acid profiles, minerals and vitamins.12/2011; 56(2):77–81. DOI:10.1016/j.aoas.2011.07.003