Abstract
Background:Meeting iron (Fe) and zinc (Zn) needs is related to foods consumed and nutrient bioavailability.Objective:To estimate the dietary intake of Fe and Zn and their adequacy among 3rd and 4th grade schoolchildren in Quetzaltenango, Guatemala.Methods:Data were obtained in a cross‐sectional study of 449 students, boys and girls, stratified by SES in private (n=230) or public (n=219) schools. Intake estimation comprised a single 24‐h pictorial self‐recording, supplemented by a dietitian interview to quantify amounts. Adequacy reference was the 2004 WHO recommended nutrient intakes (RNI).Results:Median intake of Fe, 12.9 mg, represented 145% of its RNI. Its 5 main sources were: fortified cornflakes; sweet rolls; fortified Incaparina gruel; beefsteak; and fried eggs. Median intake of Zn, 7.9 mg, represented 141% of RNI. Its 5 main sources were: beefsteak; fortified Incaparina gruel; corn tortilla; ground beef; and fried eggs. The leading repast for Fe was breakfast (36.5% of total), whereas lunch led for Zn (35.2%). Intake of Fe (p<0.001), but not of Zn (p=0.851), was higher in the private school sample.Conclusions:Intakes of Fe and Zn are generally adequate in this western highlands city, and supported, in part, by fortified foods.
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