Dilek Ongan, Assistant Professor, Department of Nutrition and Dietetics, Izmir Katip Celebi University, Izmir, Turkey.
Neriman Inanc, Professor, Department of Nutrition and Dietetics Nuh Naci Yazgan University, Kayseri, Turkey.
Pak J Med Sci. 2014 May;30(3):549-53. doi: 10.12669/pjms.303.4651.
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.
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.
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 B6, 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.
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.
学校营养计划 (SNP) 可以通过提供高营养质量的膳食对儿童的食物选择产生积极影响。本横断面和描述性研究旨在确定学校午餐的营养质量，并比较土耳其开塞利第一所提供学校午餐的政府学校中参加和未参加 SNP 的学生的午餐消费情况。
将 116 名 9-14 岁的学生按照性别、年龄、年级进行匹配后分为两组；招募了 58 名参与者（学校午餐组；SL-G）和 58 名非参与者（学校食堂组；SC-G）。通过食谱确定了 5 天学校午餐的能量-营养素含量。获得了连续 5 个工作日的社会人口统计学数据和称重剩余食物的午餐消费情况。比较了午餐的能量-营养素摄入量和人体测量学测量结果。
学校午餐的维生素（E 和 C）、纤维、铁含量充足，能量、碳水化合物、叶酸和钙含量不足。学校午餐的脂肪（36.6±6.8%）和饱和脂肪（12.2±3.5%）对能量和钠含量的贡献较高（1001 毫克）。SL-G 比 SC-G 消耗的蛋白质、维生素 C、硫胺素、维生素 B6、钾、镁、铁和锌明显更高（每个都<0.001）。SC-G 的能量（p<0.001）、碳水化合物（p<0.001）、脂肪（p<0.05）、维生素 E（p<0.001）摄入量明显高于 SL-G。两组的体重、身高和 BMI 相似。
应与学校管理层、餐饮公司、营养专业人员合作，修订学校餐饮服务。政策应侧重于降低脂肪、饱和脂肪、钠含量，满足学龄儿童的能量和营养素需求。
