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dc.contributor.authorRoyo-Bordonada, Miguel Angel 
dc.contributor.authorGorgojo Jimenez, Lydia 
dc.contributor.authorde Oya, M
dc.contributor.authorGarcés, C
dc.contributor.authorRodríguez-Artalejo, Fernando
dc.contributor.authorRubio, R
dc.contributor.authordel Barrio, J L
dc.contributor.authorMartín-Moreno, J M
dc.identifier.citationBr J Nutr. 2003 Jan;89(1):105-14.es_ES
dc.description.abstractThe aim of the present study was to assess the principal food sources of energy and nutrients among Spanish children. We used a cross-sectional study design, based on results obtained from a food-frequency questionnaire. The sample included 1112 children, aged 6-7 years, from Cadiz, Madrid, Orense and Murcia, Spain. Children were selected through random cluster-sampling in schools. We analysed the percentage contributed by each food item to total energy and nutrient intake. The most important food sources were: white bread in the case of carbohydrate (13.4 %); olive oil in the case of total lipids (18.3 %) and monounsaturated fatty acids (29.2 %); whole milk in the case of protein (10.2 %) and saturated fatty acids (14.9 %); chips (French fried potatoes) in the case of polyunsaturated fatty acids (30.4 %). The greatest proportion of Na, consumed in excess, came from salt added to meals. Ham ranked second as a source of saturated fats. Fruits and green leafy vegetables proved to have great relevance as sources of fibre and vitamins, though with regard to the latter, it was observed that fortified foods (breakfast cereals, dairy products, fruit juices, etc.) had come to play a relevant role in many cases. In conclusion, the nutritional profile of Spanish school-aged children aged 6-7 years could be improved by nutritional policies targeted at limiting their consumption of ham (cured or cooked) and of salt added to meals, replacing whole milk with semi-skimmed milk, encouraging the consumption of products rich in complex carbohydrates already present in children's diets (bread, pasta, rice) and promoting less fatty ways of cooking food.es_ES
dc.description.sponsorshipThis study was partly funded by grants from the Inter-national Olive Oil Board (Consejo Oleı ́cola Internacional),Madrid Regional Authority (Comunidad de Madrid), PedroBarrie ́de la Maza Foundation and Eugenio Rodrı ́guezPascual Foundationes_ES
dc.publisherCambridge University Press es_ES
dc.subject.meshChild es_ES
dc.subject.meshCholesterol, Dietary es_ES
dc.subject.meshCross-Sectional Studies es_ES
dc.subject.meshDiet es_ES
dc.subject.meshDietary Fats es_ES
dc.subject.meshDietary Fiber es_ES
dc.subject.meshEnergy Intake es_ES
dc.subject.meshFemale es_ES
dc.subject.meshHumans es_ES
dc.subject.meshMale es_ES
dc.subject.meshMicronutrients es_ES
dc.subject.meshNutrition Surveys es_ES
dc.subject.meshSpain es_ES
dc.subject.meshVitamins es_ES
dc.subject.meshChild Nutritional Physiological Phenomena es_ES
dc.subject.meshFeeding Behavior es_ES
dc.titleFood sources of nutrients in the diet of Spanish children: the Four Provinces Studyes_ES
dc.typejournal articlees_ES
dc.rights.licenseAtribución-NoComercial-CompartirIgual 4.0 Internacional*
dc.contributor.funderComunidad de Madrid (España) 
dc.contributor.funderFundación Pedro Barrié de la Maza
dc.contributor.funderFundación Eugenio Rodríguez Pascual 
dc.identifier.journalThe British journal of nutritiones_ES
dc.repisalud.centroISCIII::Escuela Nacional de Sanidades_ES
dc.rights.accessRightsopen accesses_ES

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