Dietary intakes of junior schoolchildren self-isolating due to COVID-19

Abstract

Optimal nutrition under the conditions of self-isolation in the existing epidemiological situation of the COVID-19 pandemic should to the full extent answer the nutrient requirements of children and have a preventive character. The objective of the work: to study the diets of junior schoolchildren who are learning from home during the COVID-19 restrictive measures. Patients and methods. The study included 7–10-year-old children (n = 50). Actual dietary intakes were assessed by 24-hour dietary recalls. Comparison of the qualitative and quantitative characteristics of the nutrient composition of the diets was based on the norms of the health regulations now in force. Results. The average energy values of children’s diets exceeded the physiological needs recommended during quarantine. The nutrient composition of the diets was imbalanced. Intake of total fats exceeded the physiological requirement by 21–48%, animal protein values approached the recommended daily allowances. Unbalanced intakes of phosphorus and calcium were noted. We also found insufficient intake by children of fish and seafood, eggs, milk and dairy products, vegetables, fruits, and juices. While sausage products, bread and pastry, pasta, noodles, sweets and sugar were present in diets in excess. Conclusion. The study has shown that the problems with organisation of schoolchildren’s nutrition have a persistent character, and they remain during a child’d self-isolation at home during the pandemic. Key words: rational nutrition, school children, self-isolation, COVID-19