Characterizing lunch meals served and consumed by pre-school children in Head Start

Public Health Nutrition

Carol E O'Neil¹  Yan Liu¹  Jennifer O Fisher¹  Theresa A Nicklas¹  Janice E Stuff¹  Jason A Mendoza¹ 

关键词: Lunch meals;    Meal consumption;    Pre-school children;    Head Start;   

DOI  :  10.1017/S1368980013001377

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

ObjectiveTo examine the variability of food portions served and consumed by African-American and Hispanic-American pre-school children attending Head Start.DesignCross-sectional.SettingFood consumption by pre-schoolers (n 796) enrolled in sixteen Head Start centres in Houston, Texas (51 % boys, 42 % African-American, mean age 4 years) were assessed during 3 d of lunch meals using digital photography. Descriptive statistics and multilevel regression models, adjusting for classroom and school clustering effects, were determined.SubjectsHead Start pre-schoolers aged 3–5 years.ResultsMean amount served was 2428 kJ (580 kcal) and 572 g. Mean intake was 1421 kJ (339 kcal) and 331 g: 20 % protein, 46 % carbohydrate and 34 % fat. Plate waste was 43 % (range: 38 % (fruit) to 61 % (vegetables)). Mean CV of food served was 29 %: 33 % for entrées, 44 % for vegetables, 60 % for fruit and 76 % for starches. Mean CV of food consumed was 46 %: 58 % for entrées, 86 % for fruit, 96 % for vegetables and 111 % for starches. Total gram amount of food served was positively correlated with consumption (r = 0·43, P < 0·001).ConclusionsPlate waste and variation in amounts served and consumed were substantial; amounts served were associated with amounts consumed. Large portion sizes may contribute to paediatric obesity by promoting excessive intake at meals. Understanding factors influencing portion sizes provides insight about specific intervention strategies that can be used in obesity prevention programmes.

【 授权许可】

Unknown