Selective and important contribution of ready‐to‐eat cereals to the nutrient intake of Guatemalan schoolchildren

Abstract

Background:Ready‐to‐eat cereals (RTEC) are recognized as an important source of micronutrients.Objectives:To determine dietary and micronutrient contributions of RTEC from a 1‐day intake survey of schoolchildren in an urban Guatemalan area.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 and check for completeness. Nutrient content was obtained from product labels. The nutrient contribution presented did not include the milk usually consumed with RTEC. The 2004 WHO recommended nutrient intakes (RNI) were used to assess nutrient adequacy.Results:RTEC were mentioned at least once on 183 child‐days (41%): 93% at breakfast. From the 7 RTEC varieties reported, cornflakes was most common (70%); it was first source of Fe, folate and thiamin. RTEC made important contributions (17‐21%) to the RNI for Fe, folate and vit D. Cereal consumption was significantly higher in the private school sample.Conclusions:The main benefit from added micronutrients in RTEC goes to higher rather than lower income children.Funded in part by Kellogg Co, Mexico