Publicación: EVALUATION OF THE HOT SCHOOL BREAKFASTS OF THE DIF, IN THE PRESCHOOL CAIC, OF THE MUNICIPALITY OF SAN MIGUEL XOXTLA, MEXICO
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2020
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ANNALS OF NUTRITION AND METABOLISM
Resumen
THE DIF (INTEGRAL FAMILY DEVELOPMENT) FOOD RATIONS PROGRAM PROVIDES HOT BREAKFASTS, THUS CONTRIBUTING TO NUTRITIONAL IMPROVEMENT THROUGH A DAILY RATION OF HOT BREAKFASTS, A FOOD AID PROGRAM BY THE GOVERNMENT. HOWEVER, THEY LACK SYSTEMATIC EVALUATIONS THAT ALLOW ATTRIBUTING A CHANGE OR BENEFIT DUE TO ITS IMPLEMENTATION. OBJECTIVES: EVALUATE THE ENERGY AND NUTRIENT CONTRIBUTION OF THE HOT BREAKFAST OFFERED TO PRESCHOOLERS ATTENDING THE COMMUNITY CHILD ASSISTANCE CENTER (CAIC) OF THE MUNICIPALITY OF SAN MIGUEL XOXTLA, MEXICO, AND COMPARE THE CONTRIBUTION OF NUTRIENTS WITH THE IDR FOR THIS POPULATION. METHODS: DESCRIPTIVE AND ANALYTICAL CROSS-SECTIONAL STUDY. ONE HUNDRED CHILDREN BETWEEN 3 AND 5 YEARS OF AGE WHO PARTICIPATE IN THE DIF HOT BREAKFAST PROGRAM, WHO WERE WEIGHED, MEASURED AND TOOK PERSONAL DATA SUCH AS AGE, DISEASE, PREVIOUS MEDICAL TREATMENTS AND DATA PARTICIPATED WITH INFORMED CONSENT OF THE PARENTS SOCIOECONOMIC THE BREAKFAST EVALUATION WAS CARRIED OUT THROUGH THE PRECISE WEIGHING METHOD, THE STATISTICAL ANALYSIS OF THE DATA OBTAINED WAS FINALLY PERFORMED AND COMPARED WITH THE OFFICIAL MEXICAN STANDARD FOR SCHOOL BREAKFASTS. RESULTS: THE ENERGY CONTRIBUTION OF THE HOT BREAKFAST WAS 22.53 ± 3.3%, WHICH DOES NOT COVER THE 25-30% INDICATED IN NOM-169-SSA-1-1998 (OFFICIAL MEXICAN STANDARD FOR SCHOOL BREAKFAST), THE MOST CONSUMED FOODS IT WAS FRUITS AND LEGUMES, A GROUP THAT IS ALMOST NOT CONSUMED IS THAT OF MEAT AND FISH (CONSUMPTION IS MOSTLY CHICKEN AND RARELY TUNA). THE CALORIC PROFILE OF BREAKFAST WAS 13.3% PROTEIN, 16.14% LIPIDS AND 62.19% CARBOHYDRATES. CONCLUSIONS: THE HOT SCHOOL BREAKFAST OF THE DIF PROVIDED IN THE CAIC IS VARIED AND ALMOST SUFFICIENT AND MOST MICRONUTRIENTS COVER BETWEEN 25-30% OF THE RECOMMENDED DAILY INTAKES. THE IMPROVABLE CHARACTERISTICS OF BREAKFAST ARE A GREATER CONTRIBUTION OF ENERGY THROUGH A GREATER CONSUMPTION OF HEALTHY FATS, SUCH AS THOSE FROM MILK AND DERIVATIVES SUCH AS CHEESE AND YOGURT.
