Food Sources of Fiber and Micronutrients of Concern in Diets of Young Children

Abstract

The Feeding Infants and Toddlers Study (FITS), 2008, identified iron and zinc as the nutrient gaps for infants and vitamin E, potassium and fiber as the nutrient gaps for toddlers, whereas sodium was reported as being consumed in excess among toddlers and preschoolers. Many studies have found vitamin D to be a dietary shortfall during early childhood. Data from FITS was used to assess the relative contributions of foods to said nutrients. Dietary intake interviews (24‐hr recalls) were carried out by telephone with parents or primary caregivers of infants 6–11 months (n=505), toddlers 12–23 months (n=925), and preschoolers 24–47 months (n=1,461). Reported foods and supplements were assigned to one of 71 food groups based on nutrient similarities and uses. Food mixtures were disaggregated into their constituent ingredients and ingredients were classified into one of the 71 groups. The population percentage contribution of each of these foods to total nutrient intake was determined for each nutrient and age group. Infant cereal was the leading source of iron in infants, providing 41% of their iron intake. Infant cereal was also the second source of zinc for infants, providing 16% of their zinc intake, with infant formula being the highest source, providing 48% of zinc intake. The top sources of fiber for all ages were grain products, which provided 14% of infants’ intake and 11% of toddlers’ and preschoolers’ intakes. Salt and seasonings were the major sources of sodium for all children, contributing approximately 20% of their sodium intake. Milk, all types combined, was the major source of potassium for all ages, contributing 46% to 32% of potassium intake, with 100% juice, potatoes and bananas making up the next three sources for both toddlers and preschoolers. Dietary supplements were the leading contributor to vitamin E for toddlers and preschoolers, contributing 22% and 44% of intake, respectively. Milk and butter/margarine were also in the top 5 sources of vitamin E for toddlers and preschoolers. Peanut butter and salty snacks were top sources of vitamin E for preschoolers (5% each) and ready‐to‐eat (RTE) cereals for toddlers (5%). Milk was the major source of vitamin D for all ages, contributing 47% to 74% of vitamin D intakes, depending on age, followed by supplements, which provided 14% to 39% of intake. Overall, supplements and foods that are typically fortified made substantial contributions to micronutrient intakes. Caregivers should be strongly advised to choose lower sodium food options and not depend on supplements for mineral and vitamin intakes. Instead, they should be encouraged to provide a wide variety of nutrient dense foods, which would instill healthy eating habits from the beginning.Support or Funding InformationNestle