Evaluation of nutrition manner and nutritional status of pre-school children
Journal Title: Acta Scientiarum Polonorum Technologia Alimentaria - Year 2010, Vol 9, Issue 1
Abstract
Background. The aim of the study was to evaluate the nutritional status and nutrition manner of children attending preschools located in Szczecin.Material and methods. The study was carried out in autumn 2008. The survey covered 105 children at the age 4-6 years. Information on home food intake was collected by parents, on the same days, the authors noted the kind and quantity of food eaten by the child in the preschool.Results. The results revealed that the nutritional status of more than half of the children was appropriate; however, one out of five children exhibited overweight or obesity. The analysed menus revealed that most nutrients were oversupplied in relation to the requirements. The intake of total protein, animal proteins, copper, as well as vitamins A, B2, and B6, exceeded the recommended levels more than twice. Other B-group vitamins, vitamin C, phosphorus, magnesium, and sodium were supplied in a considerable surplus too. On the other hand, more than a half of the children received diets with insufficient amounts of calcium, potassium, iron and cholesterol.Conclusions. The dietary shortcomings we found may have a negative impact on the physical and mental development of the children and may increase a risk of diseases in their future adult life.
Authors and Affiliations
Joanna Sadowska, Magdalena Radziszewska, Agnieszka Krzymuska
Keywords
Related Articles
- EP ID EP50951
- DOI -
- Views 129
- Downloads 0
Retrogradacja skrobi i maltodekstryn
Wstęp. Retrogradacja zachodząca w czasie przechowywania produktów spożywczych jest istotnym problemem. Dlatego też w pracy przebadano zdolność do retrogradacji skrobi różnego pochodzenia botanicznego oraz otrzymanych lab...
Wpływ dodatku hydrokoloidów na jakość pieczywa
Zbadano wpływ wybranych hydrokoloidów (guma arabska, guarowa, ksantanowa oraz metyl 2-hydroksyceluloza) na właściwości reologiczne zarówno ciasta, jak i gotowego pieczywa. Dodanie tych substancji wpływało na zwiększenie...
Effect of fermentation and extrusion on the release of selected minerals from lupine grain preparations
Introduction. Antinutritional factors in legumes lower the nutritional value of foods by lowering the digestibility or bioavailability of nutrients. Technological processes applied in food production (e.g. extrusion, fer...
Motywy o potencjalnej fizjologicznej aktywności w białkach żywności - baza danych BIOPEP
Białka to wielofunkcyjne składniki żywności, które oddziałują na żywe organizmy. Jedną z funkcji białek jest ich wpływ na organizm wynikający z obecności motywów, które wykazują specyficzne funkcje fizjologiczne i biolog...
Motifs with potential physiological activity in food proteins – BIOPEP database
Proteins are the multifunctional food components affecting the living organisms. One of the proteins function is the impact on the body due to the presence of motifs that show specific physiological and biological activi...