Food & Nutrition

Arab Journal of Food & Nutrition
73. Contribution of Foods and Snack Foods to the Energy and Nutrient Intakes of
a Selected Group of Teenage School Children in Irbid (2004)
Nasser A.A Shariary\ University of Jordan
Supervisor: Dr. Salma K. Tukan
The contribution of fast foods and snack foods to energy, carbohydrates, protein,
dietary fiber, fat, saturated fatty acids, monounsaturated fatty acids, polyunsaturated
fatty acids, retinol, thiamin, riboflavin, niacin, ascorbic acid, calcium, iron and zinc
were studied in a selected group (317) of schoolchildren aged 10 – 14years from
private and government schools in Irbid / Jordan. The required data was obtained
through a pre – tested questionnaire, 24 – hour recall method in summer / fall and
winter / spring. Anthropometric measurements, including weight and height were
taken, and body mass index was calculated.
The most preferred snack foods were chips, biscuits and ice cream (20.2 %),
chocolate and confectionery (15.8 %). Chips, biscuits and ice cream were the most
preferred by private school subjects (21.3 %) and by girls (23.9 %) while chocolate
and confectionery were the most preferred by government school subjects (16 %) and
by boys (18.2 %). On the other hand, the most preferred fast foods were sandwiches
(25 %) and turnovers (22 %). Sandwiches were the most preferred by government
school subjects (32 %) and by girls (28.2 %), while turnovers were the most preferred
by private school subjects (23 %) and by girls (28.2 %).
24 – hour recall showed that mean snack and fast foods consumption for total
subjects was 541 ± 22.0 g and 178.8 ± 12.2 g respectively. Furthermore, mean snack
foods consumption in summer was higher than in winter (572.5 ± 22.8 g versus 509 ±
21.2 g respectively). On the other hand, the mean of fast foods consumption was 181.1
± 13.7 g and 176.6 ± 10.8 in summer and winter respectively.
Snack foods consumption for total subjects provided the highest contribution to
energy intake (47 %), while fast foods contribution to total energy intake was 21 %.
Snack foods consumption provided also the highest contribution to fat, saturated fatty
acids, ascorbic acid and calcium intakes by subjects, whereas fast foods provided the
highest contribution to carbohydrate intake.
Snack foods consumption showed significant negative correlation with ascorbic
acid intake only for boys during winter (r = - 0.2; p < 0.05), and with iron intake for
private school subjects (r = - 0.2; p < 0.05) in winter. Whereas, fast foods consumption
was negatively correlated for boys in summer and for girls in winter with dietary fiber
intake (r = - 0.5; p < 0.o5), and with niacin intake for only girls (r = - 0.3; p < 0.05) in
winter. Snack foods consumption was correlated positively with carbohydrate intake
for boys (r = 0.2; p< 0.05) in summer, and with dietary fiber in winter (r = 0.3; p <
0.05) for girls. Additionally, snack foods intake in winter was positively correlated
with monounsaturated fatty acid in private school subjects (r = 0.2; p < 0.05). On the
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