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Food & Nutrition Research, 2005
Background : Dairy products are major contributors of dietary calcium owing to their high calcium... more Background : Dairy products are major contributors of dietary calcium owing to their high calcium content, high bioavailability of calcium and frequency of consumption. Objectives : The aim of this paper was to compare the consumption of milk products, calcium and vitamin D among a group of 3 Á/4-year-old Estonian children in 1996 and the same children in 2002 when they were 9 Á/11 years old. Design : The analysis was based on 3-day dietary record data collected from children and their parents. The intakes of calcium and vitamin D were compared with the Estonian recommended daily intakes based on the Nordic Nutrition Recommendations. Nutrient analysis was done using the Finnish Micro-Nutrica programme adapted for nutrient surveys in Estonia. Results : The mean calcium intake in both rural and urban children was above the recommended daily intake (RDI) at 3 Á/4 years of age, while it was close to the RDI at 9 Á/11 years of age. The mean calcium density was lower at 9 Á/11 years of age than at 3 Á/4 years of age. Milk and dairy products were the primary sources of calcium: in 1996 milk as a beverage contributed 66% of calcium in the diets of rural children and 44% in those of urban children. In 2002 the calcium contribution by milk as a beverage was lower (50% in rural and 39% in urban children). The mean intakes of vitamin D did not meet the RDI in either age group in either period and were below 50% of recommended levels. Conclusions : The mean calcium density in diets of 3 Á/4-year-olds (476 mg 1000 kcal (1) was higher than that of 9 Á/11-year-olds (422 mg 1000 kcal (1), but the intake of foods prepared with milk declined in both areas from 1996 to 2002. The intake of vitamin D was very low in 1996 and continued to be low 6 years later. More effective nutritional educational efforts are needed to emphasize the importance of adequate calcium and vitamin D intake. Strategies including milk fortification in Estonia should be considered.
Proceedings of the Estonian Academy of Sciences, 2011
Persistent organic pollutants are mainly compounds that include chlorine, which are posing a thre... more Persistent organic pollutants are mainly compounds that include chlorine, which are posing a threat to human health and impairing living organisms and ecosystems due to their toxicity, persistence, and bioaccumulation. National authorities have the responsibility and obligation to ensure that toxic chemicals are not present in food at levels that may adversely affect the health of the consumers. The concentrations of polychlorinated dibenzodioxins/polychlorinated dibenzofurans and dioxin-like polychlorinated biphenyls in food samples (pork, mutton, beef, poultry, butter, milk, eggs, fish preserves, and rape oil) were analysed and compared to overall food consumption data in Estonia. The results indicated that the food consumed in Estonia was safe concerning these chemicals and that the recommended two servings of fish a week would not be harmful to Estonian people's health.
Food & Nutrition Research, 2003
Objective: To evaluate kindergarten menus in the frame of the National Health Programme for Child... more Objective: To evaluate kindergarten menus in the frame of the National Health Programme for Children in Estonia in order to guarantee optimal food intake for children. Design: Five kindergarten menus were calculated in Tallinn and in a rural area in Estonia from February 1999 to December 2001, including both Russian and Estonian kindergartens with more than 700 children. The study was conducted using a Micro-Nutrica programme, the database with 700 foodstuffs and 900 readyto-eat meals, with 56 characteristics of nutrients. Results: Estonian kindergarten menus provided the recommended amount of food energy. The percentage of energy derived from saturated fatty acids was too high and that from polyunsaturated fatty acids too low. There was an insufficient content of vitamins C and D and dietary fibre in all kindergarten menus, and the content of other micronutrients differed from menu to menu. Conclusions: The energy content of menus on different days should be balanced. There is a need to alter the balance of carbohydrates and fats in favour of increasing starch and lowering saturated fats. Insufficient amount of vitamins C and D in meals should be supplemented by adding casseroles, fruit juices and fish dishes. A correction should be made in favour of calcium and iron, and for a lower sodium content.
Food & Nutrition Research, 2003
Food & Nutrition Research, 2005
Background : Dairy products are major contributors of dietary calcium owing to their high calcium... more Background : Dairy products are major contributors of dietary calcium owing to their high calcium content, high bioavailability of calcium and frequency of consumption. Objectives : The aim of this paper was to compare the consumption of milk products, calcium and vitamin D among a group of 3 Á/4-year-old Estonian children in 1996 and the same children in 2002 when they were 9 Á/11 years old. Design : The analysis was based on 3-day dietary record data collected from children and their parents. The intakes of calcium and vitamin D were compared with the Estonian recommended daily intakes based on the Nordic Nutrition Recommendations. Nutrient analysis was done using the Finnish Micro-Nutrica programme adapted for nutrient surveys in Estonia. Results : The mean calcium intake in both rural and urban children was above the recommended daily intake (RDI) at 3 Á/4 years of age, while it was close to the RDI at 9 Á/11 years of age. The mean calcium density was lower at 9 Á/11 years of age than at 3 Á/4 years of age. Milk and dairy products were the primary sources of calcium: in 1996 milk as a beverage contributed 66% of calcium in the diets of rural children and 44% in those of urban children. In 2002 the calcium contribution by milk as a beverage was lower (50% in rural and 39% in urban children). The mean intakes of vitamin D did not meet the RDI in either age group in either period and were below 50% of recommended levels. Conclusions : The mean calcium density in diets of 3 Á/4-year-olds (476 mg 1000 kcal (1) was higher than that of 9 Á/11-year-olds (422 mg 1000 kcal (1), but the intake of foods prepared with milk declined in both areas from 1996 to 2002. The intake of vitamin D was very low in 1996 and continued to be low 6 years later. More effective nutritional educational efforts are needed to emphasize the importance of adequate calcium and vitamin D intake. Strategies including milk fortification in Estonia should be considered.
Proceedings of the Estonian Academy of Sciences, 2011
Persistent organic pollutants are mainly compounds that include chlorine, which are posing a thre... more Persistent organic pollutants are mainly compounds that include chlorine, which are posing a threat to human health and impairing living organisms and ecosystems due to their toxicity, persistence, and bioaccumulation. National authorities have the responsibility and obligation to ensure that toxic chemicals are not present in food at levels that may adversely affect the health of the consumers. The concentrations of polychlorinated dibenzodioxins/polychlorinated dibenzofurans and dioxin-like polychlorinated biphenyls in food samples (pork, mutton, beef, poultry, butter, milk, eggs, fish preserves, and rape oil) were analysed and compared to overall food consumption data in Estonia. The results indicated that the food consumed in Estonia was safe concerning these chemicals and that the recommended two servings of fish a week would not be harmful to Estonian people's health.
Food & Nutrition Research, 2003
Objective: To evaluate kindergarten menus in the frame of the National Health Programme for Child... more Objective: To evaluate kindergarten menus in the frame of the National Health Programme for Children in Estonia in order to guarantee optimal food intake for children. Design: Five kindergarten menus were calculated in Tallinn and in a rural area in Estonia from February 1999 to December 2001, including both Russian and Estonian kindergartens with more than 700 children. The study was conducted using a Micro-Nutrica programme, the database with 700 foodstuffs and 900 readyto-eat meals, with 56 characteristics of nutrients. Results: Estonian kindergarten menus provided the recommended amount of food energy. The percentage of energy derived from saturated fatty acids was too high and that from polyunsaturated fatty acids too low. There was an insufficient content of vitamins C and D and dietary fibre in all kindergarten menus, and the content of other micronutrients differed from menu to menu. Conclusions: The energy content of menus on different days should be balanced. There is a need to alter the balance of carbohydrates and fats in favour of increasing starch and lowering saturated fats. Insufficient amount of vitamins C and D in meals should be supplemented by adding casseroles, fruit juices and fish dishes. A correction should be made in favour of calcium and iron, and for a lower sodium content.
Food & Nutrition Research, 2003