Nutrient content of consumed elementary school lunches: a pilot study from Sweden

Purpose/ObjectivesPurpose was to investigate the nutrient content of Swedish school meals consumed by students in the context of national recommendations regarding food composition and intake.

Methods Composite samples of lunch meals consumed by six students during a five-day period were collected using the double portion method and analyzed for total energy, macronutrients, and micronutrients.

ResultsThe consumed meals contained lower than recommended levels of energy, protein, omega-3 fatty acids, carbohydrates, vitamin C, folate, and vitamin E, whereas the amount of sodium consumed was too high.

Applications to Child Nutrition ProfessionalsThe low protein content of students’ diets indicates that more food should be consumed. Students also specifically need to increase their consumption of food rich in omega-3 fatty acids and carbohydrates, while higher intake of vitamin C and vitamin E can be achieved via increased vegetable consumption. Dairy products should be included in the meal or as a supplement in order to ensure sufficient intake of riboflavin, calcium and magnesium. Levels of sodium should be reduced.