Results Energy and macronutrients Tables Tables22 &3 show that bread, sweet snacks (cakes/cookies/candy…), milk, and flavoured milk drinks belong to the top ten sources of energy, fat, protein, and carbohydrates. Meat products (including cold cuts) are also among the top ten sources of energy, fat, and protein, but not selleckchem Tofacitinib of carbohydrates. Butter and margarine are the main source of PUFA (20%), while meat and sweet snacks are the main source of MUFA (13% and 12%, respectively). Sweet snacks and milk (including flavoured milk drinks) are the main source of SFA (16%), followed by hard cheese (10%). Meat is the main contributor to cholesterol intake (13%), followed by bread (12%) and sweet snacks (11%). Flavoured milk drinks and fruit juice are the main sources of simple carbohydrates (18% and 14%, respectively), followed by sweet snacks (11%).

Bread is the main contributor to complex carbohydrates (39%). Water, milk, and flavoured milk drinks give the highest contribution to total water intake (18%, 13% and 12%, respectively). Food sources and nutrient and food adequacy Table Table44 presents a brief summary of nutrient and food intakes which are under-consumed by more than 30% of the children. Nutrients that were importantly under-consumed are total fat, PUFA, MUFA and water. From tables tables22 and and33 it could be concluded that the main food sources contributing to those nutrients are respectively sweet snacks for total fat, margarine for PUFA, meat for MUFA and mineral or tap water for water.

Foods that were underconsumed by more than 30% of the children were beverages (not from residual group), bread and cereal, vegetables, fruit, milk and spreadable fats (table (table44). Table 4 Mean and median intakes of nutrients and foods and the % of the population that had intakes below the minimum recommendation, calculated with adjustment for within-individual variabilitya In table table5,5, a brief summary of nutrient and food intakes which are overconsumed by more than 30% of the children is presented. Nutrients that were importantly over-consumed are protein, SFA and simple carbohydrates. From tables tables22 and and33 Batimastat it could be concluded that the main food sources contributing to those nutrients are respectively meat and milk (for protein), sweet snacks (for SFA and simple carbohydrates) and flavoured milk drinks and fruit juice (for simple carbohydrates). Foods that were over-consumed by more than 30% of the children were all foods from the residual group (snacks/desserts, sugared drinks, fried potatoes, sauces and sweet spreads).