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Food sources of nutrients in the diet of Spanish children: the Four Provinces Study

Published online by Cambridge University Press:  09 March 2007

M. A. Royo-Bordonada ,
L. Gorgojo ,
M. de Oya ,
C. Garcés ,
F. Rodríguez-Artalejo ,
R. Rubio ,
J. L. del Barrio  and
J. M. Martín-Moreno
M. A. Royo-Bordonada*
Affiliation:
Institute of Health Carlos III, Ministry of Health & Consumer Affairs, Madrid, Spain
L. Gorgojo
Affiliation:
Institute of Health Carlos III, Ministry of Health & Consumer Affairs, Madrid, Spain
M. de Oya
Affiliation:
Lipids Laboratory, Jiménez Díaz Foundation, Madrid, Spain
C. Garcés
Affiliation:
Lipids Laboratory, Jiménez Díaz Foundation, Madrid, Spain
F. Rodríguez-Artalejo
Affiliation:
Department of Preventive Medicine and Public Health, Autonomous University of Madrid, Madrid, Spain
R. Rubio
Affiliation:
Lipids Laboratory, Jiménez Díaz Foundation, Madrid, Spain
J. L. del Barrio
Affiliation:
Lipids Laboratory, Jiménez Díaz Foundation, Madrid, Spain
J. M. Martín-Moreno
Affiliation:
Institute of Health Carlos III, Ministry of Health & Consumer Affairs, Madrid, Spain Department of Preventive Medicine and Public Health, Autonomous University of Madrid, Madrid, Spain
*
*Corresponding Author: Dr Miguel A. Royo-Bordonada, fax +34 91 3877862, email [email protected]
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Abstract

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The aim of the present study was to assess the principal food sources of energy and nutrients among Spanish children. We used a cross-sectional study design, based on results obtained from a food-frequency questionnaire. The sample included 1112 children, aged 6–7 years, from Cadiz, Madrid, Orense and Murcia, Spain. Children were selected through random cluster-sampling in schools. We analysed the percentage contributed by each food item to total energy and nutrient intake. The most important food sources were: white bread in the case of carbohydrate (13·4 %); olive oil in the case of total lipids (18·3 %) and monounsaturated fatty acids (29·2 %); whole milk in the case of protein (10·2 %) and saturated fatty acids (14·9 %); chips (French fried potatoes) in the case of polyunsaturated fatty acids (30·4 %). The greatest proportion of Na, consumed in excess, came from salt added to meals. Ham ranked second as a source of saturated fats. Fruits and green leafy vegetables proved to have great relevance as sources of fibre and vitamins, though with regard to the latter, it was observed that fortified foods (breakfast cereals, dairy products, fruit juices, etc.) had come to play a relevant role in many cases. In conclusion, the nutritional profile of Spanish school-aged children aged 6–7 years could be improved by nutritional policies targeted at limiting their consumption of ham (cured or cooked) and of salt added to meals, replacing whole milk with semi-skimmed milk, encouraging the consumption of products rich in complex carbohydrates already present in children's diets (bread, pasta, rice) and promoting less fatty ways of cooking food.

Keywords

Food sourcesChildrenNutrientsDietFood surveys
Type
Research Article
Information
British Journal of Nutrition , Volume 89 , Issue 1 , January 2003 , pp. 105 - 114
Copyright
Copyright © The Nutrition Society 2003

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