The present investigation aimed to evaluate the index of nutritional quality (INQ) of foods served to children (3-5years) in a private school under the care of nutritionist. Information about the foods served was collected by personal visits to the school from the nutritionist. A detailed record of the foods served on different days of the week was taken. Portion sizes given to each child were recorded by weightment method. The nutrient energy ratio (INQ) relative to a standard was calculated for all the foods served. It was observed that the children were being served supplementary foods following cyclic menu that included poha, vegetable pulao, masoor pulao, rajma and idli-sambhar. Meal times were found to be enjoyable by the children and they consumed the foods served to them without any leftovers. This observation is in contrast to the monotonous foods served under government scheme. The INQ for the protein, carbohydrate, fat, calcium and iron was calculated. An INQ of 1 and above indicates a good ratio of the nutrient to energy. It was observed that the INQ for protein ranged between a minimum of 0.93 (poha) to a maximum of 3.83 (rajma) indicating that the foods offered had a good index of protein. Similarly the INQ of fat ranged between a minimum of 1.8 (poha) to a maximum of 3.7 (sambhar).However the INQ for carbohydrate was found to be low ranging between 0.44 (sambhar) to a maximum of 0.99 (idli). A high INQ value (4.1) was observed for calcium in rajma while a low value (0.38) was observed in masoor pulao. Poha and vegetable pulao showed INQ values which were more or less similar i.e. 0.76 and 0.72 respectively. The INQ values for iron were found to be highest (6.2) in vegetable pulao and fairly good in poha and rajma, i.e. 1.3 and 1.4 respectively. The rest of the foods had INQ value below 1 for iron. Based on the INQ values it was concluded that rajma was the best in terms of all the major nutrients and calcium and iron, followed by vegetable pulao, poha, idli-sambhar and masoor pulao in that order.
Nutrition quality, Food, Pre-school children, Health promoting school
