Nutrient Intake of Children Eating School Breakfast
Section snippets
Subjects and Methods
An average of 306 students per day (range=180 to 363) participated in this 8-day study. Subjects were 62% boys and 38% girls aged 5 to 12 years. Forty-four percent were white, 54% were Mexican-American, and 2% were African-American. The profile of students participating in the study reflects local ethnic demographics and mirrors the observation that male students are more likely to participate in the School Breakfast Program (7).
A visual plate-waste technique was used to determine food intake
Results and Discussion
The mean nutrient content of the menus offered and the actual intake of nutrients by the students are included in the Table. We compared these results with the USDA requirements for kindergarten through grade 12 (8).
Menus met USDA requirements for protein, calcium, and vitamin C. Fortified cereal and toast provided required amounts of vitamin A and iron, but the entrees provided only 70% and 90% of these nutrients, respectively. Both options provided only about 80% of the energy requirement.
Applications
School foodservice directors and staff members are challenged with providing foods that meet USDA regulations. One of the most difficult challenges currently facing school foodservice professionals is to provide sufficient energy without exceeding recommended levels of total and saturated fat.
We do not know why the students in this study did not finish breakfast. Inadequate time to eat may be a problem. Some young children may not be able to eat more than 500 kcal at a single breakfast meal.
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