Paiva Isabel, Pinto Carlos, Queirós Laurinda, Meister Maria Cristina, Saraiva Margarida, Bruno Paula, Antunes Delfina, Afonso Manuel
Centro de Saúde de Paranhos do ACES, Administração Regional de Saúde do Norte, I.P. Porto, Portugal.
Acta Med Port. 2011 Mar-Apr;24(2):215-22. Epub 2011 May 20.
School lunch can contribute to aggravate food quality, by excess or deficiency, or it can contribute to compensate and alleviate them. This school meal should be an answer to combating the epidemic of obesity, and to feed some grace children. The objective was to study the nutritional composition of catering in canteens of public schools, from Northern municipalities in the District of Porto: Vila do Conde, Póvoa de Varzim, Santo Tirso and Trofa. Meals were subjected to laboratory analysis. Thirty two meals, four per each school were analysed, reference values for the analysis of the nutritional composition of meals were dietary reference intakes (USA) and eating well at school (UK). The average energy meal content was 447 kcal and the median 440 kcal (22% of daily calories). The average values of nutrients, per meal, were: lipids 9, 8 g, carbohydrate 65,7 g and proteins 24,0 g. In average the contribution for the meal energy was: 20% fat, 59% carbohydrate and 21% protein. In more than 75% of meals the contribution of lipid content was below the lower bound of the reference range. The average content of sodium chloride per meal was 3.4 g, and the confidence interval 95% to average 3.0 to 3.8 g, well above the recommended maximum value of 1.5 grams. The average content fiber per meal was 10.8 g higher than the minimum considered appropriate. In conclusion, the value low caloric meals was mainly due to the low fat content, and content salt of any of the components of the meal was very high.
学校午餐可能会因过量或不足而导致食物质量恶化，也可能有助于弥补和改善这些问题。这顿学校餐应成为应对肥胖流行的一种方式，并为一些贫困儿童提供食物。目的是研究波尔图区北部城市（孔迪镇、瓦尔津堡、圣蒂尔索和特罗法）公立学校食堂餐饮的营养成分。餐食接受了实验室分析。共分析了32份餐食，每所学校4份，餐食营养成分分析的参考值为美国的膳食参考摄入量和英国的学校健康饮食标准。餐食的平均能量含量为447千卡，中位数为440千卡（占每日卡路里的22%）。每餐营养素的平均值为：脂质9.8克、碳水化合物65.7克和蛋白质24.0克。餐食能量的平均贡献为：脂肪20%、碳水化合物59%和蛋白质21%。超过75%的餐食中脂质含量的贡献低于参考范围的下限。每餐氯化钠的平均含量为3.4克，95%置信区间的平均值为3.0至3.8克，远高于建议的最大值1.5克。每餐纤维的平均含量为10.8克，高于认为合适的最低值。总之，低热量餐食的价值主要归因于低脂肪含量，且餐食中任何成分的盐含量都非常高。
