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Maeshiro, K., Liria, M., Rosas, S. (2018). Evaluación del aporte nutricional de los almuerzos brindados por el comedor de un colegio de Lima Metropolitana, 2016 [Tesis, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/623837
Maeshiro, K., Liria, M., Rosas, S. Evaluación del aporte nutricional de los almuerzos brindados por el comedor de un colegio de Lima Metropolitana, 2016 [Tesis]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2018. http://hdl.handle.net/10757/623837
@misc{renati/366644,
title = "Evaluación del aporte nutricional de los almuerzos brindados por el comedor de un colegio de Lima Metropolitana, 2016",
author = "Rosas Díaz, Sara María",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2018"
}
Introduction. The nutritional status of schoolchildren depends not only on what they consume at home, but on what they consume in schools. School canteens are spaces to encourage healthy eating habits and provide a nutritious and balanced diet for the optimal growth and physical and mental development of children and adolescents. In recent years there has been increased interest in evaluating the nutritional composition of lunches provided by school canteens and in Peru there is little information regarding the nutritional assessment of rations offered in school canteens. Objective. To evaluate the nutritional contribution of the school lunch offered to students of primary, secondary and personal in one school in Lima Metropolitana. Material and methods. For 13 days the lunch menu provided by the school was evaluated, through 2 methods: weighed records of offered lunch and record of other ingredients. Results. The menus contributed between 428,5 and 884,9 kcal (30,7% to 39,7% of the daily recommendations). The average daily energy intake of the proteins was between 10,9% and 16,5%, from fats 24,2% and 26,6%, from carbohydrates 56,3% to 60,6% and the contribution of fiber to daily recommendation was between 8,1% and 10,2%. Within the micronutrients, zinc covered the highest percentage of EAR (31,0% to 58,5%) and calcium the lowest (5,0% to 7,4%), followed by iron (26,5% to 41,6%) and vitamin A (32,6% to 34,7). In the case of sodium, we found that only the added salt covered between 42,0% and 86,0% of the requirement per day. The added sugar covered between 29,4% to 47,0% of the daily recommended, and in the beverage, was over 100,0% of the recommendation. Conclusions. In general, the amount of energy, proteins, fats and carbohydrates was adequate in studied groups, except for the older group that exceeded the recommendations for energy and the younger age group that the contribution of fats was low. In all groups, the content of fiber, calcium, iron, thiamin and riboflavin was low, and sodium was high. In addition, the amount of added sugar was high in the younger age groups.
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