Center for Food Security Studies, College of Development Studies, Addis Ababa University, Addis Ababa, Ethiopia.
Department of Statistics, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia.
Nutrition. 2022 Oct;102:111693. doi: 10.1016/j.nut.2022.111693. Epub 2022 Apr 22.
This study investigated the nutritional quality and adequacy of school meals served to school-age children and adolescents.
A total of 55 food samples were collected from 11 food types served for breakfast and lunch at 15 selected school kitchens. Each meal was weighed using a digital scale. The initial sample weights were recorded and dried in an oven at a temperature of 60°C to constant weight. The nutrient content and dietary energy of the meals were calculated using a conversion factor with reference to the national food composition table.
School meals supplied 883 calories of average energy, representing 48% and 34% of the daily recommended nutrient intake (RNI) for early adolescents (ages 7-12 y) or late adolescents (ages 13-17 y), respectively. Late-adolescent boys acquired the least RNI (31%). The meals contributed protein (44%-66%; 31%-47%), carbohydrate (50%-68%; 35%-48%), fat (15%-26%; 10%-20%), and fiber (44%-110%; 31%-78%) for early and late adolescents, respectively. Micronutrients, such as β-carotene (36%-51%; 26%-37%), thiamine (47%-78%; 33%-54%), riboflavin (35%-55%; 26%-38%), niacin (16%-27%; 12%-19%), phosphorous (27%-41%; 20%-29%), calcium (64%-103%; 46%-73%), and iron (188%; 133%) were served for early and late adolescents, respectively. The caloric and nutritional contributions were generally less than two-thirds of the daily RNIs required from school meals, except that of fiber, thiamine, and calcium (for early adolescents), and iron.
Despite their benefit to alleviate hunger in schools, school meals contributed suboptimal energy and nutrients to deprived school-age children and adolescents. Inclusion of animal products, fruits, and vegetables may improve energy and nutritional values.
本研究调查了供应给学龄儿童和青少年的学校餐的营养质量和充足程度。
从 15 所选定学校厨房供应的 11 种早餐和午餐食物中采集了 55 个食物样本。每餐均使用数字秤称重。记录初始样本重量，然后在温度为 60°C 的烘箱中干燥至恒重。使用与国家食物成分表相关的转换因子计算膳食的营养素含量和膳食能量。
学校膳食提供了 883 卡路里的平均能量，分别占 7-12 岁（早青少年）和 13-17 岁（晚青少年）每日推荐营养素摄入量（RNI）的 48%和 34%。晚青少年男孩的 RNI 最低（31%）。这些膳食分别为早、晚青少年提供了蛋白质（44%-66%；31%-47%）、碳水化合物（50%-68%；35%-48%）、脂肪（15%-26%；10%-20%）和纤维（44%-110%；31%-78%）。β-胡萝卜素（36%-51%；26%-37%）、硫胺素（47%-78%；33%-54%）、核黄素（35%-55%；26%-38%）、烟酸（16%-27%；12%-19%）、磷（27%-41%；20%-29%）、钙（64%-103%；46%-73%）和铁（188%；133%）等微量营养素也分别供应给了早、晚青少年。除了纤维、硫胺素和钙（对于早青少年）以及铁以外，热量和营养成分的贡献通常不到学校膳食所需的每日 RNI 的三分之二。
尽管学校餐有助于缓解学校的饥饿问题，但它们向贫困的学龄儿童和青少年提供的能量和营养不足。增加动物产品、水果和蔬菜的供应可能会提高能量和营养价值。
