Food sources of nutrients in the diet of Spanish children: the Four Provinces Study

Abstract

The aim of the present study was to assess the principal food sources of energy and nutrients among Spanish children. We used a cross-sectional study design, based on results obtained from a food-frequency questionnaire. The sample included 1112 children, aged 6-7 years, from Cadiz, Madrid, Orense and Murcia, Spain. Children were selected through random clustersampling in schools. We analysed the percentage contributed by each food item to total energy and nutrient intake. The most important food sources were: white bread in the case of carbohydrate (13·4 %); olive oil in the case of total lipids (18·3 %) and monounsaturated fatty acids (29·2 %); whole milk in the case of protein (10·2 %) and saturated fatty acids (14·9 %); chips (French fried potatoes) in the case of polyunsaturated fatty acids (30·4 %). The greatest proportion of Na, consumed in excess, came from salt added to meals. Ham ranked second as a source of saturated fats. Fruits and green leafy vegetables proved to have great relevance as sources of fibre and vitamins, though with regard to the latter, it was observed that fortified foods (breakfast cereals, dairy products, fruit juices, etc.) had come to play a relevant role in many cases. In conclusion, the nutritional profile of Spanish schoolaged children aged 6 -7 years could be improved by nutritional policies targeted at limiting their consumption of ham (cured or cooked) and of salt added to meals, replacing whole milk with semi-skimmed milk, encouraging the consumption of products rich in complex carbohydrates already present in children's diets (bread, pasta, rice) and promoting less fatty ways of cooking food.

Dietary sources and sociodemographic and economic factors affecting vitamin D and calcium intakes in Flemish preschoolers

“…Similarly to our study, milk was the main calcium source in another survey among Spanish children, (26% in Spain compared with 50% in Belgium) (Royo-Bordonada et al, 2003). Fish was the main vitamin D source in Spanish children (43%), while margarine/butter in Flemish preschoolers (9% in Spanish children) (Royo-Bordonada et al, 2003).…”

“…Fish was the main vitamin D source in Spanish children (43%), while margarine/butter in Flemish preschoolers (9% in Spanish children) (Royo-Bordonada et al, 2003). Comparison with main vitamin D contributors among 4-year-old Swedish children showed that in the Swedish preschoolers, the contribution of margarine, butter and oils (20%) and of fish (11%) to total vitamin D intakes was lower in comparison with our Flemish preschoolers (Garemo et al, 2007).…”

“…The population proportion formula was used to determine the percentage contribution of each food group to the intake of calcium and vitamin D (Krebs-Smith et al, 1989), which includes summing the amount of the component provided by the food for all individuals divided by the total intake of that component from all foods for the entire study population (Krebs-Smith et al, 1989;Royo-Bordonada et al, 2003;Fox et al, 2006).…”

Western and Mediterranean dietary patterns among Balearic Islands’ adolescents: socio-economic and lifestyle determinants

“…However, a progressive shift to a non-Mediterranean pattern, even in countries bordering the Mediterranean Sea, has been observed (44) . Previous studies carried out in Spain confirmed that young generations (5)(6)(7)(8)(9)(10)(11) are further away from the Mediterranean dietary pattern. Lately, we found that the average adherence to the Mediterranean dietary pattern in our adolescent population was 58 % (11) .…”

“…Recent nutritional surveys carried out in Spain also confirmed a progressive departure from the traditional Mediterranean diet towards a Western dietary pattern, mainly in young generations (5)(6)(7)(8)(9)(10)(11) . Because there is evidence that nutritional behaviours track from adolescence into adulthood, the promotion of healthy nutrition during adolescence has the potential to confer significant long-term health benefits (1) .…”