ABSTRACT
Objective: This study is aimed at assessing the nutritional value of the food consumed during school meal breaksby Saudi schoolchildren in a healthy school and comparing it with that in another school (a normal school).Methods: A total of 260 schoolchildren from two elementary schools in Tabuk were recruited in the present study.The children were observed at school meal time, and all food consumed by them was recorded by a trainedresearch assistant. The portion size of the consumed food was estimated by household measures, and thenutritional information of the packed food was obtained from the packaging label. Results: Consumption ofprotein, fiber, vitamin A, and calcium was significantly higher in the healthy school compared to the normalschool. Dairy products and fruit contributed significantly more to energy intake in the healthy school comparedto the normal school; while, crisps and sweet fatty products contributed significantly more to the total energyintake for the normal school. Total energy intake was also higher in the normal school than in the healthy school.Conclusion: The nutritional value of school meals from the healthy school was better than the normal school.Therefore, school meals can be used as a strategy to teach schoolchildren food choice skills during this sensitiveperiod.
ABSTRACT
Pomegranate peel is considered as an antioxidant and a nutritive by-product. It is easily available after the production of pomegranatejuice. The purposes of the current research were to use the powder of pomegranate peel (PPP) as an antioxidant and a fibre-rich source tomake a nutritious cupcake based on 5%, 10%, 15% and 20% PPP and investigate its effect on the weight loss of rats fed by a high-fat diet(HFD). In total, 42 female albino adult rats were included and divided into 7 groups (each group contained 6 rats). A basal diet was fed toGroup 1 (G1) (negative control), a HFD was given to (G2), a HFD+ control cupcake was given to (G3), (G4) received a HFD + 5% PPPfortified cupcake, (G5) was fed a HFD + 10% PPP-fortified cupcake, (G6) was fed a HFD + 15% PPP-fortified cupcake and (G7) was feda HFD + 20% PPP-fortified cupcake. Food consumption, food efficiency, and body weight gain (g), the serum lipid profile and liverfunction were monitored. The results revealed a significant decline (p>0.05) in the weight gain of rats in G7 followed by G6, G5 and G4and compared to G2 and G3. VLDL-C, LDL-C, total cholesterol, triglycerides, and liver enzymes (AST, ALT) were decreased by increasingthe amount of PPP in the cupcake; whereas, HDL-C was increased significantly. In conclusion, pomegranate peel powder-fortifiedcupcakes can help with weight loss and avoid the risk of obesity, which could be incorporated into a range of foods.