Nutritional quality of breakfast recipes for schoolchildren recommended on web pages in Spanish
DOI:
https://doi.org/10.12873/432munozKeywords:
Calidad nutricional, desayunos escolares, páginas web en españolAbstract
Introduction: Web pages are one of the main ways to
share information or provide recommendations on nutrition
issues. At present, its use has increased; however, they are
not always of high quality and could be detrimental, especially
in a vulnerable population.
Objectives: To determine the nutritional quality of school
breakfast recipes recommended on web pages in Spanish.
Materials and Methods: Research with a quantitative approach, non-experimental, cross-sectional design (Descriptive).
The sample consisted of 20 web pages in Spanish, which contain recipes for school breakfasts. The nutritional quality of the recipes was determined, according to the contribution of energy, macronutrients and micronutrients, the descriptive analysis of the qualitative variables was carried out through absolute and relative frequency; in the quantitative variables, measures.of central tendency (mean) and dispersion (standard deviation) were used.
Results: An adequate contribution of energy, proteins, carbohydrates and zinc was found in 59%, 86%, 55% and 64%
of the recipes respectively. 55% were insufficient in fat and
calcium and 50% in vitamin A. 68% were excessive in iron
and 45% in vitamin C. Regarding the quality of the web
pages, 75% had medium quality and 20 % high quality.
Conclusion: The nutritional quality of school breakfast
recipes are adequate in energy, protein, carbohydrates and
zinc, but insufficient in fat, calcium and vitamin A and excessive in iron and vitamin C.
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