Recommendations of the Spanish Paediatric Endocrinology Society Working Group on Obesity on eating habits for the prevention of obesity and cardiovascular risk factors in childhood

Palomo-Atance, Enrique; Bahíllo‐Curieses, M. Pilar; Lozano, Gloria Bueno; Rovira, Albert Feliu; Gil‐Campos, Mercedes; Lechuga-Sancho, Alfonso María; Cano, Rafael Ruiz; Desojo, Amaia Vela

doi:10.1016/j.anpede.2015.06.015

Cited by 3 publications

(9 citation statements)

References 39 publications

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“…Figure 1 shows the flow diagram of the subsequent stages of this scoping review. Of 5,282 records identified from the electronic databases and additional records identified through other sources, 14 publications met the inclusion criteria [13][14][15][16][17][18][19][20][21][22][23][24][25][26]. Excluded documents are listed in online supplementary Material 3.…”

Section: Resultsmentioning

confidence: 99%

“…Of included publications, eight dietary guidelines and one clinical practice guideline were developed by governmental organizations with a national scope [13,15,18,[22][23][24][25][26]. Six documents were developed by either international or national nonprofit professional societies or non-governmental organizations and provided either international dietary guidelines [14,20] or national clinical practice guidelines [16,17,19,21]. Of all national guidelines, two were from UK, two from the USA, one each from Canada, Finland, Ireland, Latvia, Spain, Turkey, Australia, and New Zealand.…”

Section: Resultsmentioning

confidence: 99%

“…Three documents provided guidelines for infants [19,22,26]. Fat intake in children within the range of 2-18 years of age was addressed in eight documents [13,15,17,20,22,23,25,26]. The authors of six guidelines reported a systematic search for relevant evidence in the process of guideline development and formulated their recommendations mainly based on systematic reviews (SRs) and metaanalyses, often additionally supported by the results from individual studies, such as randomized controlled trials and prospective cohort studies, and recommendations of other guidelines [19-21, 23, 24, 26].…”

Section: Resultsmentioning

confidence: 99%

“…Seven organizations provided quantitative recommendations regarding SFA intake in children from 2 or from 4 years of age to be ≤ 10% of TEI [13,17,20,22,23,25,26]. This recommendation was graded as "conditional" [20] or "adequate/moderate" [23], or no grading of recommendations was reported.…”

Section: Children ≥2 Years Of Age and Adolescentsmentioning

confidence: 99%

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Current Guidelines on Fat Intake in Pregnant and Lactating Women, Infants, Children, and Adolescents: A Scoping Review

Patro-Golab,

Zalewski,

Kammermeier

et al. 2023

Ann Nutr Metab

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Introduction: Dietary fat intake in pregnancy, lactation and childhood determines child growth, neurodevelopment and long-term health. Methods: We performed a scoping review of dietary guidelines on fat intake for pregnant and lactating women, infants, children and adolescents. We systematically searched several databases and websites for relevant documents published in English from 2015-2019. Results: We included 14 documents. Of those eight targeted pregnant and/or lactating women, mainly recommending daily intake of approx.250 mg/d of eicosapentaenoic (EPA) and docosahexaenoic acid (DHA), while one advised supplementing 800 mg/d DHA and 100 mg/d EPA in women of low omega-3 fatty acids status. The number of guidelines for infants was low (n=3). Recommended intakes of total fat were 30-40% and 20-35% of total energy intake (TEI) for infants and children, respectively. Intakes of saturated fatty acids (SFA) <10% of TEI and avoidance of trans-fatty acids (TFA) were recommended across childhood. The methodology applied to develop guidelines and to grade the strength of recommendations was heterogeneous. Conclusion: Quantitative recommendations on fat intake during pregnancy focused mainly on PUFA intake, and those targeting infants were limited. Consistent recommendations were provided for total fat, SFA and TFA intake in childhood, however strength of recommendation was mostly not reported.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Children ≥2 Years Of Age and Adolescentsmentioning

confidence: 99%

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Current Guidelines on Fat Intake in Pregnant and Lactating Women, Infants, Children, and Adolescents: A Scoping Review

Patro-Golab,

Zalewski,

Kammermeier

et al. 2023

Ann Nutr Metab

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“…To carry out this study, a program was designed for children between six and eleven years of age with the aim of promoting healthy eating behaviors using cooking as an educational tool. The program was designed after reviewing the published studies on the eating habits of the Spanish child population (Prado Martínez et al, 2007), data on overweight and obesity in children, nutritional needs and appropriate eating behavior in children (Palomo Atance et al, 2016;Harvard T.H. Chan, 2020;Summerbell et al, 2005).…”

Section: Design Of the Culinary Education Programmentioning

confidence: 99%

The cognitive and behavioral impact of a culinary education program on schoolchildren

Ali

Arriaga

Rubio

2020

NFS

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Purpose The purpose of this paper is to design a culinary education program and ascertain its impact on knowledge, phobias, culinary skills and diet quality in schoolchildren. Design/methodology/approach Repeated measures design to determine changes after the implementation of the culinary education program in a pre-school and primary school located in a Madrid (Spain) neighborhood with a low socioeconomic level. A total of 58 children agreed to participate in the program and 40 parents authorized the evaluation of the effect of the program. Variables were measured with Student’s t-test or Wilcoxon-signed range test for quantitative variables. Effect size was calculated by Cohen’s d. Findings The mean scores in knowledge and beliefs improved from 5.0 to 7.8 (P < 0.001; Cohen’s d = 1), the mean value obtained in the food phobias test decreased from 24.6 to 20.7 (P = 0.01; Cohen’s d = 0.53), diet quality on Kid Med Test score increased from 7.4 to 8.2 (P = 0.06; Cohen’s d = 0.38), and the children improved their culinary skills from 21.2 to 27.9 (P < 0.001; Cohen’s d = 0.66). Research limitations/implications Self-declared data could lead to information biases. Other limitations were the lack of control group and a scarce statistical power that could explain the absence of statistical significance in the results on diet quality. To observe the effects of this change on eating habits, long-term evaluations would have to be carried out. Originality/value The brand-new culinary education program had a positive effect on children’s knowledge of nutrition and culinary skills as well as reducing food phobias. This proposal is beyond the state-of-the-art and could be implemented elsewhere with a robust effect on children, parents and educators.

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Adherence to the Mediterranean diet and eating behaviour in Spanish schoolchildren

Marrodán Serrano,

Calderón García,

Pedrero Tomé

et al. 2023

Nutr Hosp

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Recommendations of the Spanish Paediatric Endocrinology Society Working Group on Obesity on eating habits for the prevention of obesity and cardiovascular risk factors in childhood

Cited by 3 publications

References 39 publications

Current Guidelines on Fat Intake in Pregnant and Lactating Women, Infants, Children, and Adolescents: A Scoping Review

Current Guidelines on Fat Intake in Pregnant and Lactating Women, Infants, Children, and Adolescents: A Scoping Review

The cognitive and behavioral impact of a culinary education program on schoolchildren

Adherence to the Mediterranean diet and eating behaviour in Spanish schoolchildren

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