Evaluation of the composition in fatty acids, cholesterol, magnesium, potassium and sodium of the menus served in the collective canteens of a school and institute of the Valencian Community

Abstract

Introduction: The increase in the incidence and prevalence of obesity in the child and adolescent population, the excess consumption of sodium, cholesterol and saturated fats are factors that imply an increase in cardiovascular risk in adulthood, and as a consequence a community health problem. . For this reason, the present work has been developed, which includes the second part of the Bon Profit Program for a healthy and responsible diet in the school canteen. It has been evaluated: the quality of the lipids, as well as the sodium (Na), Potassium (K) and Magnesium (Mg) content of the menus served in the school canteen.

Objective: Study and assessment of the composition in fatty acids, cholesterol, Na, K and Mg of school menus, to assess cardiovascular risk, to subsequently carry out an educational intervention on eating habits.

Materials and methods: 28 menus constituting a total of 56 dishes have been evaluated. Each dish has been sampled over a period of three months, using the direct weighing method, and evaluated with the DIAL® computer program, to determine the lipid composition: saturated (AGS), monounsaturated (AGM) and polyunsaturated (AGP) fatty acids. cholesterol and sodium (Na), potassium (K) and magnesium (Mg) content. Subsequently, the values ​​obtained have been compared with the nutritional recommendations for the studied population of 900 schoolchildren between 3 and 19 years of age.

Conclusions and results: It can be concluded that both in school menus and in those of the institute, the composition in AGS, AGM, AGP and cholesterol exceeds the recommendations. Although the contribution of potassium and magnesium is adequate as sodium is well above what is recommended, the balance between these nutrients is broken. For all this, the menus would have to be corrected, to avoid cardiovascular risk.