Impacto del componente servicio de alimentación sobre la relación del estado de nutrición y la calidad de la dieta en escolares de Escuelas de Tiempo Completo en una zona rural del Estado de Hidalgo, México

Abstract

Introduction: The objective of the study is to evaluate the impact of the food service component on the nutritional status of schoolchildren who have the Full Time Schools Program.\nMaterial and methods: Analytical, prospective cross-sectional study in 312 first and second grade primary school students, one group of students had the Food Service Component (CSA), while the other did not (NCSA). Body Mass Index (BMI), body fat percentage and waist circumference were measured. Energy and macronutrient intake was evaluated from the frequency of weekly food consumption and intake during school hours (Lunchbox inventory and weight record and measurements). Descriptive statistics and Mann-Whithney U, Chi square or Fisher s Exact Test were applied to compare groups.\nResults: Mean age of 7.1 ± 0.6 years, 48.4% benefited from CSA and 51.6% NCSA. The population presented 1.3% underweight, 69.6% normal and 29.2% overweight evaluated by BMI; 11.5% elevated body fat and 13% cardiometabolic risk. The NCSA group had higher percentages of excess weight, elevated body fat, and cardiovascular risk (p <0.005). By frequency of weekly consumption, men with NCSA reported higher consumption of carbohydrates (1,499.9 kcal), proteins (377.0 kcal) and lipids (1,154.6 kcal) (p <0.005); During school hours, women with NCSA showed the highest lipid intake (216.0 kcal). According to the adequacy, in the frequency of weekly consumption the groups with CSA and NCSA was above the recommendation (68.9% and 75.2% respectively) (p <0.005); In school hours the intake was also above the recommendation of 30% both in schoolchildren with CSA (70.2%) and NCSA (95.7%) (p <0.005).\nConclusions: The intake of energy and macronutrients exceeds the recommended intake of all schoolchildren, men are the most affected with excess body weight, elevated body fat and cardiovascular risk. The nutritional status of the CSA beneficiary schoolchildren improves with the quality of the diet compared to NCSA schoolchildren.