A low-fat afterschool snack improves the nutritional quality of elementary school children's diets

2002 ◽  
Vol 102 (5) ◽  
pp. 707-709 ◽  
Author(s):  
DEBRA K. SULLIVAN ◽  
PAMELA A. LEGOWKSI ◽  
DENNIS J. JACOBSEN ◽  
KATE A. SNYDER HEELAN ◽  
SUSAN L. JOHNSON ◽  
...  
Keyword(s):  
Elementary School ◽  
Nutritional Quality ◽  
Low Fat

scholarly journals Do adults and older people follow current guidelines for milk consumption?

2021 ◽  
pp. 1-8
Author(s):  
Renata Luz ◽  
Marilisa Berti de Azevedo Barros ◽  
Daniela de Assumpção ◽  
Semíramis Martins Álvares Domene ◽  
Antonio de Azevedo Barros Filho
Keyword(s):  
Older People ◽  
Diet Quality ◽  
Nutritional Quality ◽  
Healthcare Services ◽  
Milk Consumption ◽  
Low Fat ◽  
Cross Sectional ◽  
Skimmed Milk ◽  
Quality Of Milk

Abstract Objective: To estimate the prevalence of frequent milk consumption (≥five times/week), the consumption of low-fat/skimmed milk and associated factors in adults and older people, evaluating adherence to current Brazilian guideline. Design: Population-based cross-sectional study involving the analysis of data from the 2015 Campinas Food Intake and Nutritional Status and 2015 Campinas Health Survey. The prevalence of milk consumption was analysed according to socio-economic characteristics, morbidities and health-related behaviours. Setting: City of Campinas, state of São Paulo, Brazil. Participants: A sample of 1710 participants of the 2015 Campinas Nutritional and Health Surveys. Results: A total of 73·8 % of the population consumed milk, but the prevalence of frequent consumption was only 44·0 %. Frequent milk consumption was higher among women, older people and individuals with better diet quality. A total of 18·4 % of the individuals who consumed milk reported consuming low-fat/skimmed milk; this prevalence was higher among women, individuals with a higher socio-economic status, those with better diet quality and those with chronic diseases. Conclusion: Despite the high nutritional quality of milk and the different types available on the market, adults and older people do not follow current recommendations regarding its consumption. Information on the nutritional quality of milk and current recommendations should be disseminated more at healthcare services.

scholarly journals Satisfying Children's Desire: A Primary Value Driving Parents’ Food Purchasing Decisions for Elementary-school-aged Children in South Carolina (P10-043-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Nazratun Monalisa ◽  
Edward Frongillo ◽  
Christine Blake ◽  
Susan Steck ◽  
Robin DiPietro
Keyword(s):  
Elementary School ◽  
South Carolina ◽  
Nutritional Quality ◽  
Health Needs ◽  
Healthy Foods ◽  
Purchasing Decisions ◽  
University Of South Carolina ◽  
Food Purchasing ◽  
School Aged Children

Abstract Objectives This study aimed to understand how parents made food purchasing decisions for their elementary-school-aged children and how they adjudicated among different values to make a purchasing decision. Methods Semi-structured qualitative interviews were conducted with 40 parents from low-and middle-income families in South Carolina who were primary food shoppers for their elementary-school-aged children and the households. The interviews were audio-recorded, transcribed verbatim, and open-coded. Coding matrices were used to compare parents’ responses on their decision-making process by race/ethnicity and child age. Results Parents adjudicated among nine values when they purchased foods and drinks for their elementary-school-aged children. Satisfying children's desire for a food or drink was the primary value parents identified as driving their food purchasing decisions. Parents also valued nutritional quality of the foods, children's acceptance of the foods, convenience of preparation, cost, health needs of the children, and tradition. Parents wanted their children to eat healthy but reported that they might need to compromise with the healthfulness of the foods because of their children's desire for less healthy foods. Although parents perceived that healthy foods, including fresh fruits and vegetables, are expensive, they wanted to accommodate those foods in their shopping list regardless of the cost if their children desired those foods. Strategies that parents applied to make a balance between children's desire, healthfulness of the foods, and price of the foods included purchasing store brand items, seasonal fruits, and items on sale and promotion, as well as setting rules for the children. Conclusions Making food purchasing decision for children is complex as children's desire and acceptance of a food are important in parents’ decisions. Despite that parents valued nutritional quality of foods and health needs, they tend to buy less healthy foods to satisfy their children's desire. Funding Sources This study was partially funded by a SPARC grant from the University of South Carolina Office of the Vice President for Research and the Olga I. Ogoussan Doctoral Research Award from the Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina.

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

The Role of Tahfidzul Quran Learning to Build the Students’ Character at Madrasah Ibtidaiyah Istiqomah Sambas Purbalingga

2018 ◽  
Vol 2 ◽  
pp. 235-245
Author(s):  
Ikhwandi Arifin
Keyword(s):  
Elementary School ◽  
Primary School ◽  
Quality Of Education ◽  
Learning Approach ◽  
The Future ◽  
Character Building

This paper discusses the importance of the students ‘character building in the level of primary school/Islamic elementary school to face the globalization and information era. Education is the process of determining the nation’s character. Good or bad character of the nation in the future will be determined by the present quality of education. Building the character through Tahfidzul Quran learning approach is expected to be the main foundation to improve the degree and prestige of learners as the asset of the nation. This study aimed to describe the process of Tahfidzul Quran learning which included planning, organizing, doing action and monitoring the important role of learning itself to build the learners’ character, especially in Madrasah Ibtidaiyah Istiqomah Sambas Purbalingga.

IMPROVING THE NUTRITIONAL QUALITY OF FODDER YEASTS BY ADDING MINERALS

2016 ◽  
Vol 15 (5) ◽  
pp. 1009-1017
Author(s):  
Cristina-Gabriela Grigoras ◽  
Andrei I. Simion ◽  
Livia Manea ◽  
Lidia Favier-Teodorescu ◽  
Lucian Gavrila
Keyword(s):  
Nutritional Quality

THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

2020 ◽  
Vol 16 (2) ◽  
pp. 60
Author(s):  
Nwozo Sarah Onyenibe ◽  
Julius Oluwaseun Oluwafunmilola ◽  
Stanley Udogadi Nwawuba
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
High Performance ◽  
Phytochemical Analysis ◽  
Mineral Contents ◽  
Processing Methods ◽  
African Breadfruit

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

Sign in / Sign up

Export Citation Format

Share Document