Preschool Breakfast Menus That Meet Dietary Guidelines

Abstract

Preschool menus must meet the Dietary Guidelines for Americans. However, what is actually served and consumed by children is not restricted, potentially affecting consumption of a balanced diet. PURPOSE: Compare preschool breakfast menus meeting dietary guidelines to what is actually served and consumed by children. METHODS: Fifty-two preschool children (mean±SD, age 3y and 10m ± 8m) from a university early childhood center participated in the 10-week study. Each day, 15 children were randomly selected for nutritional analysis of their breakfast. Prior to and immediately after consumption, a picture of the child’s tray was taken using digital photography. If a child had additional servings, additional pictures were taken. Analysis of energy and nutrient content for menus, food served, and food consumed was completed using Food Processor Nutrition Analysis by ESHA. Food color (white, brown, orange, yellow, red, green, other) was determined by observation during analysis. A food preference survey was administered verbally to children immediately after each meal. RESULTS: There was a significant (p<0.05) difference for total kilocalories (kcals) between menu (356 ± 117), served (330 ± 157) and consumed (184 ± 136). There was a significant (p<0.05) difference for grams of carbohydrate between menu (59.0 ± 17.6g) and served (54.2± 29.5g) compared to what was consumed (29.0 ± 19.6g). There was a significant (p<0.05) difference for grams of fat between menu (9.3 ± 6.8g), served (8.6 ± 8.1 g) and consumed (5.1 ± 7.2g). There was a significant (p<0.05) difference for protein between menu (11.7 ± 3.3g), served (11.2 ± 6.6g) and consumed (6.7 ± 6.6g). The majority of food served was white (47.7%), brown (18.7%), or orange (14.8%) with minimal yellow (8.8%), red (7.0%) or green (0.0%) foods. Children described food as yummy (77.0%), okay (9.4%), and yucky (13.6%). Consumption of vegetables (0.0%) was significantly (p<0.05) lower than dairy (79.9%), fruits (66.1%), grains (70.8%), and meats (70.4%). Children consumed a high percentage (50.0%) of fats/sweets. CONCLUSION: The amount of food consumed at breakfast was significantly less than was indicated on the menu and amounts served, indicating that children were not meeting the dietary recommendations as intended, potentially contributing to long-term health consequences.