Nutritional quality of breakfast recipes for schoolchildren recommended on web pages in Spanish

Muñoz Rengifo K.C.; Vega González P.M.D.P.; Palomino Quispe L.P.; Niño Montero J.S. · Nutricion Clinica y Dietetica Hospitalaria (2023) · DOI: 10.12873/432munoz

Resumen

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.

Instituciones: Universidad Nacional Mayor de San Marcos