ABSTRACT
Objective To study the current status and trends of fat and cholesterol intake among Chinese children and adolescents in 9 provinces from 1991 to 2009,so as to provide evidence on dietary guidance.Methods Data was collected in 1991,1993,1997,2000,2004,2006 and 2009 from the China Health and Nutrition Survey.Sample would include 7-17 years old healthy children and adolescents with a complete 3-day 24-hour-dietary data.Figures on the intake of fat,cholesterol,mean percentage of energy from fat and food source of fat per capita were calculated and compared with the Chinese Dietary Reference Intakes (DRIs).Results Data showed that,in 1991-2009,the dietary fats,mean percentage of energy from total fat and intake of cholesterol had an increasing trend in the population of 9 provinces and were 65.8 g/d,240.0 mg/d and 320％ respectively,in 2009.The percentage of population whose mean energy coming from total fat and reached 57.0％ in 2009.Conclusion The dietary structure of children and adolescents in Chinese 9 provinces had changed significantly.57.0％ of the studied subjects had more than 30％ increase of their fat intake exceeding the Chinese DRIs.It was necessary to provide children and adolescent with basic knowledge on nutrition,in order to properly control the intake of food rich in fat and cholesterol.
ABSTRACT
This study was conducted to assess macro- and micronutrient compositions in school lunch menus based on the 'Dietary Guideline' for School Lunches. Ninety-five dieticians in elementary school in Chungbuk were asked to complete a questionnaire on characteristics of the school lunch program (such as type of foodservice, food production system), the information about dietitians (such as age, education, and job history), and the extent of the use of processed foods and frozen foods. They were asked to return the questionnaire with the menus including the name and the quantity of every food ingredient offered during a week. A total of 554 lunch menus provided for a week of June 2004 were analyzed. Average nutrient content per meal was as follows; 660 kcal, energy; 92.9 g, carbohydrate; 26.7 g, protein; 21.1 g, fat; 287 microgramRE, vitamin A; 0.5 mg, thiamin; 0.5 mg, riboflavin; 29.3 mg, vitamin C; 338.2 mg, calcium; 3.9 mg, iron; and 97 mg, cholesterol. Average percentages of energy from carbohydrate, protein and fat was 56.2%, 16.2%, and 29.0%, respectively. The mean nutrient content per meal was higher in rural-type than in urban-type schools. The weekly menu of 40% of the schools provided or =30% of energy from fat. The micronutrient content was generally high when the percent energy from fat was less than 25%. Our results showed that only 52.6% of the schools provided lunches with the energy composition as in the 'Dietary Guideline' of School Lunches. Whole Milk was the major contributor to fat, saturated fatty acid and cholesterol. We suggest that school foodservices start to provide low fat milk instead of whole milk to reduce fat, saturated fatty acid and cholesterol. If low fat milk is served instead of whole milk, percentage of energy from fat and saturated fat can be reduced from 29% to 25%, and from 10.2% to 9.1%, respectively, and cholesterol could be reduced from 97 mg to 79 mg. Efforts to meet 'Dietary Guideline' for School Lunches should be made, especially to reduce fat intake, while maintaining essential nutrient intake at sufficient levels for children.