Contribution of a School Breakfast Program to Children's Diet and the Family Basic Food Basket in the Northwest of Mexico

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 the school breakfast and the entire children's diet was estimated through GI tables reported in the literature. Children's BMI for age was calculated using weight, height and age. Results. Prevalence of pre‐obesity and overweight and obesity was 28%. Mean energy consumption was 1771±542 kcal/day and energy distribution in the diet was 33.2% fat, 12.6% protein and 54.2 % carbohydrate. The SBP contributed 20% of the total daily energy and protein. Vitamin A contributed with 65.3% in 1 and 18.7% in 2. Both modes help with vitamin C (20%), Ca (28%), Zn (33%) and Fe 18% in 1 and 26% in 2. Core foods included beans, and soft drinks, and low consumpion of fuits and vegetables. School breakfast GI, was moderate option 1and variable for option 2, depending on the menu. Conclusions. The SBP contributes to cover the recommendations of micronutrient and a contribution of 20% of the recommendation of the energy and protein in children benefited from the program.