TABLE 2.
Nutrient composition in an example of a cost-optimized HCM for children aged 3 to 6 y in the Indian state of Karnataka
| Nutrient | Guidelines | Nutrient content | Percentage of guidelines | Percentage of guidelines1 |
|---|---|---|---|---|
| Energy, kcal | 400.0 | 400.1 | 100.0 | 102.0 |
| Protein, g | 15.0 | 17.0 | 114.0 | 95.0 |
| Fat, g | 15.0 | 14.0 | 94.0 | 94.0 |
| Calcium, mg | 150.0 | 110.8 | 74.0 | 143.0 |
| Dietary fiber2, g | 6.8 | 5.1 | 76.0 | 74.0 |
| Folate, μg | 40.0 | 75.2 | 189.0 | 148.0 |
| Iron, mg | 3.0 | 3.7 | 125.0 | 97.0 |
| Magnesium2, mg | 34.7 | 79.4 | 229.0 | 242.0 |
| Vitamin B32, mg | 2.7 | 2.3 | 87.0 | 94.0 |
| Vitamin B6, mg | 0.3 | 0.2 | 78.0 | 64.0 |
| Vitamin B22, mg | 0.4 | 0.2 | 53.0 | 60.0 |
| Vitamin B12, mg | 0.3 | 0.2 | 69.0 | 72.0 |
| Vitamin A, μg | 80.0 | 128.0 | 161.0 | 150.0 |
| Vitamin B12, μg | 0.7 | 0.5 | 77.0 | 89.0 |
| Vitamin C2, mg | 9.0 | 11.0 | 122.0 | 130.0 |
| Zinc (mg) | 1.5 | 2.1 | 140.0 | 125.0 |
Abbreviation: HCM, hot cooked meal.
1
Nutrient content of the HCM as a percentage of the guidelines after replacing egg with milk/curd.
2
Represents one-third of the estimated average requirement.