Nutritional composition, assessed by chemical analyses, of prepared foods available for primary-school children: a comparison of public and private schools.
OBJECTIVE
To assess the nutritional quality of prepared foods available to primary-school children.


METHODS
Prepared foods available in a public and private school were sampled daily for 4 weeks (a total of forty-five samples) and chemically analysed for protein, fat, carbohydrate, iron, salt and sodium. The results were compared to the nutritional standards for children aged 7-10 years.


METHODS
Alfenas, south-eastern Brazil.


RESULTS
The concentration of protein, lipid, iron and sodium and the energy values of the foods at the private school were significantly higher than those at the public school. No differences were seen in the carbohydrate and salt values. The range of macronutrients was more balanced at the public school in relation to fat and protein. Foods at the private school were, in general, energy-dense. At both the public and private school, they provided the minimum energy and iron. Salt content was over twice the maximum amount, and that for sodium was over three times the amount, in both the public and private school.


CONCLUSIONS
Overall, foods prepared at the public school were better nutritional quality than those at the private school and those offered in public schools in some developed countries. This finding can probably be explained by the fact that a nutritionist, as required by law, was responsible for planning the menus at the public school. However, corrective action is needed to adjust for the wide variability in energy and nutrient content during weekdays and in the sodium content of prepared foods available in both the public and private school.
Weber
Márcia L
ML
Department of Nutrition, University of Alfenas, Alfenas, MG, Brazil.
Morais
Tania B
TB
D001938:Brazil; D002648:Child; D004040:Dietary Carbohydrates / Q000032:analysis / Q000592:standards; D004041:Dietary Fats / Q000032:analysis / Q000592:standards; D004044:Dietary Proteins / Q000032:analysis / Q000592:standards; D002149:Energy Intake; D057140:Fast Foods / Q000032:analysis* / Q000592:standards* / Q000706:statistics & numerical data; D005522:Food Services; D006801:Humans; D019266:Iron, Dietary / Q000032:analysis / Q000592:standards; D009749:Nutrition Surveys; D009753:Nutritive Value; D017149:Private Sector; D017150:Public Sector; D012574:Schools; D017673:Sodium Chloride, Dietary / Q000032:analysis / Q000592:standards; D012982:Sodium, Dietary / Q000032:analysis / Q000592:standards
D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D019266:Iron, Dietary; D017673:Sodium Chloride, Dietary; D012982:Sodium, Dietary