Diet and Nutritional Risk Factors in Schoolchildren

Abstract

Introduction: Inadequate diet and nutrient intakes present potential risk factors for malnutrition and chronic non-communicable diseases . Aim: The objective of this study has been to determine the quality of family nutrition and nutritional status of schoolchildren. Methods: A representative sample of 167 girls and 197 boys aged 15 from eight grade of elementary school were seen during systematic examination. Evaluation of nutritional status was done on the basis of BMI(kg/m2) NHANES I and biochemical parameters by software "CHILD". A 7 day food records of food consumption by questionnaire were used by the aid of software "NUTQ" for evaluation of energy and nutrient intake. Results: Normal nutritional status (BMI P15-85) was noted at 65.5% of boys and 69.5% of girls, underweight (BMI P95) at 3.6-5.2% of boys and girls. Mean energy intake in family nutrition was 2528 kcal where the proteins were represented with 15%, fats with 40% and carbohydrates with 45%. Analysing the percentage supply of different food groups in daily energy, milk and products contributed with 11.3%, meat and products with 18%, fat and oils with 9%, cereals and grains with 32%, sugar and sweet 9%, vegetables 4%, fruit 7% and fish only with 1%.Nutritive risk factors of family nutrition exist in 65% of families in the form of increased intake of fats over 30% of energy value(EV), than sugar over 10% EV in 60%,saturated fatty acids over 10%EV in 57%, ratio P/Z<0.4 in 66%, cholesterol intake over 300mg/day in 15%,while in all families there were determined consumption of salt over 6g/day and insufficiency of dietary fibre, with insufficient intake of most vitamins and minerals. Increased values of total cholesterol can be seen in 6-8%, increased values of LDLcholesterol in 4-7%, and hypertriglyceridemia in 16% of boys and girls. Majority risk factors are in connection with eating and lifestyle patterns already adopted in childhood and youth with tracking phenomenon which is the most important fact for primary prevention.