Spanish
Santo Domingo.– The National Institute of Student Welfare (INABIE) reported that it achieved a significant reduction in the salt content in the recipes of the School Feeding Program (PAE), by reducing the sodium intake from 88% to 48% of the daily limit recommended for children and adolescents.
According to the entity, this improvement aligns the school menu with the standards of the World Health Organization (WHO) and the Institute of Nutrition of Central America and Panama (INCAP), which translates into a substantial decrease in sodium consumption among the student population of the public system.
The measure impacts more than 2.1 million beneficiaries, including students, teaching and administrative staff from more than 7,000 educational centers across the country. INABIE highlighted that reducing salt in children's food contributes to preventing blood pressure problems and cardiovascular diseases in adulthood.
For foods traditionally high in sodium, such as cod, the institution explained that suppliers apply desalination techniques before cooking, which allows for a reduction in salt without affecting the flavor or the acceptance of the menu by the students.
Regarding sugar, the organization assured that school breakfast products, such as dairy and bakery items, are formulated according to WHO recommendations, with a free sugar contribution of less than 5% of the total daily energy required by a child. This practice seeks to offer balanced breakfasts, avoid early exposure to excessively sweet flavors, and reduce risks of overweight and obesity.
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The director of INABIE, Adolfo Pérez, stated that these actions respond to the institutional commitment to promote healthy eating habits and prevent diseases associated with excessive consumption of salt and sugar from an early age.Permanent Supervision
To ensure compliance with nutritional standards, INABIE maintains an ongoing monitoring system that includes technical visits to bakeries and dairy plants, laboratory analysis, and specialized training processes in food safety. These measures ensure strict adherence to technical specifications by suppliers and food handlers. In addition, the School Feeding and Nutrition Committees (CANE) participate in the verification of educational centers to guarantee the quality and safety of the distributed food. The institution reiterated that it will continue to strengthen the PAE's nutritional policies. The school menu, designed according to nutritional requirements by age groups, is cyclical and includes all food groups, organized into 25 combinations of dishes over five weeks, with the aim of ensuring variety and adequate nutrient intake.
