Food sources of energy, fats, sugars, fibers, vitamin C and sodiu | 41627
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Food sources of energy, fats, sugars, fibers, vitamin C and sodium among Russian school-aged children

19th International Congress on Nutrition & Health

April 12-14, 2018 | Amsterdam, Netherlands

Iaroslava A Semenova and Alison L Eldridge

Nestle Research Center, Switzerland

Scientific Tracks Abstracts: J Nutr Food Sci

Abstract :

Statement of the Problem: Saturated fat, sugars and sodium are over-consumed while vitamin C and fibers are under-consumed among Russian schoolchildren. Food sources of energy and these nutrients in Russian 7-13 years old children�?¢�?�?�?�?s diets are not well described. This study aims to close this gap. Methodology: A representative sample of 15318 records of school-aged children from the 2013 Russian national nutrition survey was used to examine food sources of energy and nutrients. Autumn and spring one 24 h recall was collected. Statistical Software (SPSS v.23.0, US) was used to calculate the contribution of each food group to daily energy and nutrients intake. Results: The top food sources of energy were bread and bakery (14%), cookies and pastries (8%) and meats (5%). Top contributors of total fat and saturated fats were meats and processed meats (i.e. ham and sausages) providing 20% in total. Table sugar was a primary source of total (15%) and added sugars (27%); traditional sweetened fruit-based beverages-compotes and kissels-contributed 14% and 16% respectively. Sources of sodium were bread and bakery (17%), soups (14%), processed meats (8%). Bread and bakery (25%), fresh fruits and berries (13%) are the main sources of fibers, followed by soups (8%), compotes and kissels (8%). Fresh fruits and berries together with fresh vegetables provided more than half of daily intake of vitamin C, followed by potatoes (11%), soups (8%), compotes and kissels (4%). Conclusion: Bread and bakery, meats, soups, compotes and kissels are the main contributors of both positive nutrients and nutrients of concern. Considering that traditional diet represented by mostly homemade foods, recipe adjustment while cooking is a viable way to improve diet in Russian 7-13 years-old children. In addition, reformulation of industrial food products with a high content of nutrients of concern (e.g. sodium in bread or other product solutions) has to be considered.

Biography :

Iaroslava A Semenova has completed her PhD (Human Physiology) from Karazin’s University (Kharkiv, Ukraine). She has been working as an Assistant Professor in Bogdan Khmelnitsky’s University (Melitopol, Ukraine). Since 2010, she works as a Nutrition Specialist in Nestlé Ukraine and Moldova market. In 2014, she has joined Public Health Nutrition Department at Nestlé Research Center, Switzerland. Currently, she is working as a Dietary Intake Research Specialist in the global project on children nutrition in the Institute of Nutrition Science, Nestlé Research Center. Her research interests are children nutrition: nutrient intakes, meal patterns and dietary habits.