Table 3 Dietary intake characteristics across the 24h-recall in overweight schoolchildren
From: Dietary intake and blood lipid profile in overweight and obese schoolchildren
Dietary variables* | Median (1st-3rd quartile) (n=147) | Recommendation |
|---|---|---|
Total energy intake (kcal) | 1591 (1410–1884) | ------ |
Carbohydrate (%TEI) | 53(49–57) | 45-65%* |
Sugar (%TEI) | 13(9–17) | <10%** |
Protein (%TEI) | 16(14–18) | 10-30%* |
Total Fat (%) | 31(28–34) | 25-35%* |
Saturated fat (%TEI) | 12(10–13) | 7-10%** |
Monounsaturated fat (%TEI) | 8(7–10) | 10-20%** |
Polyunsaturated fat (%TEI) | 6(5–7) | 6-10%** |
Cholesterol (miligrams) | 193(158–250) | <300mg** |
Fiber (grams) | 11(8–13) | 5g+age*** |
Cereals (servings) | 3(2–4) | 6 servings**** |
Fruits (servings) | 0.5(0–1) | 4 servings**** |
Vegetables (servings) | 0.5(0.2-0.9) | 4 servings**** |
Legumes (servings) | 0.6(0.2-1.0) | 1 serving**** |
Full-fat dairy products (servings) | 1.4(0.7-2.1) | 3 servings**** |
Meats (servings) | 1.4(1.0-1.8) | 2 servings**** |
Oils and fats (servings) | 1.6(1.0-2.0) | 1 serving**** |
Sugars and sweet foods (servings) | 1.9(1.1-2.7) | 2 servings**** |