Evaluation of Food Supplies of the School Breakfast Program in Sonora, Mexico (P04-190-19)

Abstract

Abstract Objectives Analyze chemically the food supplies of the School Breakfast Program (SBP) during the 2016–2017 school year, to evaluate the adequacy of breakfast menus that are provided to preschool and school age children in Sonora, Mexico. Methods 4 samplings of food inputs were programmed with the SBP menus during 2016–2017. A total of 33 supplies integrated the school breakfast menus, both hot and cold foods. Later, the food supplies were analyzed for the determinations of protein, fat, moisture, ash, fatty acids, sugars, total dietary fiber and sodium, through the Official Method of Analysis of Chemical (AOAC International, Ed 18th, 2011). Finally, the energy contribution and the average distribution of energy were calculated, according to the official recommendations in each menu (n = 40) that is provided in the modalities of the SBP. Results The food supplies meet, mostly, with the regulations of the Estrategia Integral de la Asistencia Social Alimentaria (EIASA) according to the specifications required by the The National System for Integral Family Development and the official guidelines for the sale and distribution of food and beverages in schools. Regarding the menus of the SBP that are made with the analyzed supplies, it was found that 83% of them meet the requirements of energy distribution for the preschool and school-age children groups, and 17% exceed the recommended energy aside. Conclusions The food supplies that make up school breakfasts in Sonora, Mexico comply with the requirements of the EIASA for the school population. It is necessary to adjust the energy content to a low number of SBP menus to contribute in full to the food security of the population benefited by the SBP. Funding Sources Sistema para el Desarrollo Integral de la Familia, DIF Sonora.