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Comparing School Lunch and Canteen Foods Consumption of Children in Kayseri, Turkey
Objective: School Nutrition Programs (SNPs) may have positive effects on children’s food choices through high nutritional quality meals. This cross-sectional & descriptive study was conducted to determine nutritional quality of school lunch and to compare lunch consumption of students who partic...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Professional Medical Publicaitons
2014
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4048504/ https://www.ncbi.nlm.nih.gov/pubmed/24948977 http://dx.doi.org/10.12669/pjms.303.4651 |
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author | Ongan, Dilek Inanc, Neriman Cicek, Betül |
author_facet | Ongan, Dilek Inanc, Neriman Cicek, Betül |
author_sort | Ongan, Dilek |
collection | PubMed |
description | Objective: School Nutrition Programs (SNPs) may have positive effects on children’s food choices through high nutritional quality meals. This cross-sectional & descriptive study was conducted to determine nutritional quality of school lunch and to compare lunch consumption of students who participated in SNP and who did not, at the first governmental school serving school lunch in Kayseri, Turkey. Methods: One hundred and sixteen students aged 9-14 years were divided into two groups after being matched according to gender, age, grade; 58 participants (school lunch group; SL-G) and 58 nonparticipants (school canteen group; SC-G) were recruited. Energy-nutrient content of 5-day school lunch was determined by recipes. Socio-demographic data and lunch consumption on 5 consecutive weekdays with weighed left overs were obtained. Lunch energy-nutrient intakes and anthropometric measurements were compared. Results: School lunch was adequate for vitamins (E & C), fibre, iron, inadequate for energy, carbohydrate, folate, calcium. Contribution of fat (36.6±6.8%) and saturated fat (12.2±3.5%) to energy and sodium content was high (1001 mg) in school lunch. SL-G consumed significantly higher protein, vitamin C, thiamine, vitamin B(6), potassium, magnesium, iron, zinc (p<0.001 for each) than SC-G. Energy (p<0.001), carbohydrate (p<0.001), fat (p<0.05), vitamin E (p<0.001) intakes of SC-G were significantly higher than SL-G. Body weights, height, body mass index of groups were similar. Conclusions: Foodservice at school should be revised with collaboration of school management, catering firm, dietetic professionals. Policy should focus on reducing fat, saturated fat, sodium content and meeting energy-nutrient requirements of school aged children. |
format | Online Article Text |
id | pubmed-4048504 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2014 |
publisher | Professional Medical Publicaitons |
record_format | MEDLINE/PubMed |
spelling | pubmed-40485042014-06-19 Comparing School Lunch and Canteen Foods Consumption of Children in Kayseri, Turkey Ongan, Dilek Inanc, Neriman Cicek, Betül Pak J Med Sci Original Article Objective: School Nutrition Programs (SNPs) may have positive effects on children’s food choices through high nutritional quality meals. This cross-sectional & descriptive study was conducted to determine nutritional quality of school lunch and to compare lunch consumption of students who participated in SNP and who did not, at the first governmental school serving school lunch in Kayseri, Turkey. Methods: One hundred and sixteen students aged 9-14 years were divided into two groups after being matched according to gender, age, grade; 58 participants (school lunch group; SL-G) and 58 nonparticipants (school canteen group; SC-G) were recruited. Energy-nutrient content of 5-day school lunch was determined by recipes. Socio-demographic data and lunch consumption on 5 consecutive weekdays with weighed left overs were obtained. Lunch energy-nutrient intakes and anthropometric measurements were compared. Results: School lunch was adequate for vitamins (E & C), fibre, iron, inadequate for energy, carbohydrate, folate, calcium. Contribution of fat (36.6±6.8%) and saturated fat (12.2±3.5%) to energy and sodium content was high (1001 mg) in school lunch. SL-G consumed significantly higher protein, vitamin C, thiamine, vitamin B(6), potassium, magnesium, iron, zinc (p<0.001 for each) than SC-G. Energy (p<0.001), carbohydrate (p<0.001), fat (p<0.05), vitamin E (p<0.001) intakes of SC-G were significantly higher than SL-G. Body weights, height, body mass index of groups were similar. Conclusions: Foodservice at school should be revised with collaboration of school management, catering firm, dietetic professionals. Policy should focus on reducing fat, saturated fat, sodium content and meeting energy-nutrient requirements of school aged children. Professional Medical Publicaitons 2014 /pmc/articles/PMC4048504/ /pubmed/24948977 http://dx.doi.org/10.12669/pjms.303.4651 Text en This is an Open Access article distributed under the terms of the Creative Commons Attribution License, (http://creativecommons.org/licenses/by/3.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Article Ongan, Dilek Inanc, Neriman Cicek, Betül Comparing School Lunch and Canteen Foods Consumption of Children in Kayseri, Turkey |
title | Comparing School Lunch and Canteen Foods Consumption of Children in Kayseri, Turkey |
title_full | Comparing School Lunch and Canteen Foods Consumption of Children in Kayseri, Turkey |
title_fullStr | Comparing School Lunch and Canteen Foods Consumption of Children in Kayseri, Turkey |
title_full_unstemmed | Comparing School Lunch and Canteen Foods Consumption of Children in Kayseri, Turkey |
title_short | Comparing School Lunch and Canteen Foods Consumption of Children in Kayseri, Turkey |
title_sort | comparing school lunch and canteen foods consumption of children in kayseri, turkey |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4048504/ https://www.ncbi.nlm.nih.gov/pubmed/24948977 http://dx.doi.org/10.12669/pjms.303.4651 |
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