Added Sugars in School Meals and the Diets of School-Age Children
| Autor: | Elizabeth C. Gearan, Mary Kay Fox, Colin Schwartz |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
food.ingredient Calorie Dietary Sugars education school-age children lcsh:TX341-641 Diet Surveys school meals Article Nutrition Policy 03 medical and health sciences 0302 clinical medicine food Skimmed milk Humans Medicine 030212 general & internal medicine Food science Child Meal Dietary Guidelines for Americans Schools 030109 nutrition & dietetics Nutrition and Dietetics School age child School Breakfast Program business.industry Dietary intake added sugars digestive oral and skin physiology Food Services food and beverages School Nutrition and Meal Cost Study National School Lunch Program United States nutrition standards Diet Guideline Adherence business dietary intake lcsh:Nutrition. Foods and food supply Food Science Cost study |
| Zdroj: | Nutrients Volume 13 Issue 2 Nutrients, Vol 13, Iss 471, p 471 (2021) |
| ISSN: | 2072-6643 |
| DOI: | 10.3390/nu13020471 |
| Popis: | Research is limited on added sugars in school meals and children’s dietary intakes after the 2015–2020 Dietary Guidelines for Americans (DGA) recommended that added sugars be limited to less than 10% of total calories. This analysis uses data from the School Nutrition and Meal Cost Study (SNMCS) to examine levels of added sugars in: (1) school meals and (2) children’s dietary intakes at breakfast, lunch, and over 24 h on school days. SNMCS data were collected in the 2014–2015 school year after updated nutrition standards for school meals were implemented. Most schools exceeded the DGA limit for added sugars at breakfast (92%), while 69% exceeded the limit at lunch. The leading source of added sugars in school meals (both breakfasts and lunches) was flavored skim milk. More than 62% of children consumed breakfasts that exceeded the DGA limit, and almost half (47%) consumed lunches that exceeded the limit. Leading sources of added sugars in the breakfasts consumed by children were sweetened cold cereals and condiments and toppings leading sources of added sugars in children’s lunches were flavored skim milk and cake. Over 24 h, 63% of children exceeded the DGA limit. These findings show that school meals and children’s dietary intakes are high in added sugars relative to the DGA limit and provide insights into the types of foods that should be targeted in order to decrease levels of added sugars. |
| Databáze: | OpenAIRE |
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