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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****
  1. %TEI: percentage of total energy intake.
  2. *Acceptable macronutrients distribution range (AMDR-DRI, 2002); **World Health Organization (WHO, 2003); ***Williams (1992); ****Brazilian food pyramid (Philippi et al., 1999).