Abstract:Objective. To evaluate the nutritional contribution of a state school breakfast program (SBP) from two different sources on children's diet and family basic food basket. Materials and Methods. Two non‐consecutive days 24hour‐recalls were obtained form 163 school‐age children (6 to 12 years old) participating in two differents sources SBP {from processed food (1) and from homemade cooking (2)} at Hermosillo, México, to assess their diet and to determine the family basic food basket. The glycemic index (GI) of t… Show more
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