2.6. Dietary Intake Data Processing
ASH
Assessment of food groups offered in the meal plans/meals: All meals were cooked and prepared in the kitchens of the kindergartens. Also provided were detailed recipes (The OPEN platform combines data on nutrient content in food obtained through chemical analysis with data from other reference databases. All values in the OPEN are expressed in g or mg per 100 g of edible parts of the food. Total fat (g) includes compounds determined by sample hydrolysis and extraction of total material soluble in lipid solvents; dietary fiber (g) represents the sum of soluble and insoluble dietary fiber determined by an enzymatic method; protein (g) is derived from the total nitrogen content in the food using a food-specific conversion factor (e.g., 6.25); carbohydrate (g) represents the total amount of carbohydrate calculated “by difference” (e.g., calculated per 100 g as the difference between 100 and the sum of the proportions of water, protein, total fat, ash, and alcohol); sodium (mg) is determined by atomic absorption spectrometry. Energy (kcal per 100 g) is calculated as the sum of multiplying the proximate amount by the general Atwater factors (4 kcal/g protein, 4 kcal/g total carbohydrate, 9 kcal/g total fat). Salt (g) is calculated from sodium content converted to grams by a factor of 2.54 [Dietary records: At the end of the trial, all data from the 7-day dietary record of food consumed outside the kindergarten and the kindergarten 5-day dietary record were entered into the OPEN database [