Nutrition Knowledge, Attitudes, and Behavior of Individuals Responsible for Foodservice in Texas Daycare Facilities

Abstract

LEARNING OUTCOME: To assess nutrition knowledge, attitudes, and food behaviors of food service personnel in daycare facilities.Preschool years are important in a child's physical and emotional development and are a primary period for development of eating habits. The purpose of the present study was the assessment of nutrition knowledge, attitudes, and practices of day care center food service personnel and day home providers in Texas. Approximately 100 day care facilities from the 11 Public Health Regions of Texas agreed to participate in the study. Facilities were also participants in the Child and Adult Care Food Program (CACFP). The sample included 55 food service personnel from day care centers and 160 day home providers. Scores on nutrition knowledge assessment of these two groups were 82% and 77% respectively. Knowledge score for food management principles was 68% for food service personnel. Nutrition attitudes were very positive with a mean/standard deviation of 4.43/0.30 for food service personnel and 4.39/0.34 for day home providers on a 5.0 point scale. The ability of these respondents to translate knowledge into practice was determined by nutrient evaluation of written menus; compliance of observed meals with CACFP requirements, and; compliance with basic principles of food safety and sanitation. A distinct difference existed between written menus and actual meals served. Written menus exceeded 67% of Recommended Dietary Allowances for age. Actual foods prepared, served, and portions provided were less than the minimum standards required by CACFP. Problems in food sanitation were identified. Refrigerator temperatures were higher than 0°F in 51 % of the facilities. Routine handwashing procedures were omitted by 58% of foodservice workers and 43% of children. Recommendations include educational opportunities for day care food service personnel regarding; menu planning; making appropriate menu substitutions, and; principles of food safety. (Research funded by the Texas Nutrition Education and Training Program)