Implementation of Guidelines for Food and Meals in Kindergartens: Perspectives from Norwegian Kindergarten Staff

Abstract

AbstractEstablishing dietary food habits in the early years is crucial. Kindergarten is a significant public health arena that can foster healthy eating habits regardless of socioeconomic status. In Norway, 93.4% of children aged 1–5 years attend kindergarten, and since most of their daily food intake is in kindergarten, it is important to make healthy food available. National guidelines on food and meals in kindergartens encourage kindergartens to engage in food and meal practices that promote health, well-being, development, and learning. Despite the guidelines, food and meal practices in kindergartens are highly varied, and implementation of the guidelines is lacking. To understand the challenges in implementing the guidelines, we conducted semi-structured interviews with sixteen staff representing sixteen kindergartens throughout Norway. Both public and private kindergartens were included. All interviews were recorded and transcribed verbatim, and content analysis was performed. The analysis identified three primary themes reflecting staff perceptions of challenges in implementing the national guidelines: priority and structural work with food and meals, pedagogical approach to food and meals, and external expectations and social pressure regarding food and meals. The themes were seen in light of the Consolidated Framework for Implementation Research in the discussion. While external conditions, including municipal prioritization, external expectations, and social pressure, play significant roles, our findings suggest that the most substantial influences on implementation are internal factors, particularly leadership and individual factors.