Preschool Children in Childcare Settings Do Not Consume Healthy Snacks Despite Menus That Meet Recommended Dietary Standards

Abstract

Preschool snack 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 healthy diet. PURPOSE: Compare preschool snack menus that meet recommended dietary guidelines to what is served and consumed by children. METHODS: Fifty-two preschool children (mean±SD, age 3y 9m ± 4m) from a university early childhood center participated in a 10-week study. Dietary intake was measured by trained investigators using direct observation for pre and post snack analysis. Energy and nutrient content was completed using Food Processor Nutrition Analysis by ESHA. Food color was determined by observation during analysis to determine if the color of food affected consumption of certain snacks. A food preference survey was administered orally by investigators to children immediately after each snack. RESULTS: There was a significant (p<0.05) difference for total kilocalories (kcals) between menu (168 ± 48), served (269 ± 129) and consumed (179 ± 137). There was a significant (p<0.05) difference for grams of carbohydrate between menu (23.9 ± 8.5g), served (39.9± 18.7g) and consumed (27.1 ± 19.6g). There was a significant (p<0.05) difference for grams of fat for menu (5.7 ± 3.2g) and consumed (5.4 ± 5.8g), compared to served (8.5 ± 5.7 g). There was a significant (p<0.05) difference for grams of protein for menu (5.7 ± 2.0g) and consumed (5.8 ± 4.2 g) compared to served (8.7 ± 4.2g). The majority of food served was white (47.4%), brown (14.0%), or orange (19.0%) in appearance indicating a larger amount of processed/prepackaged foods consumed. Minimal food was served with the colors of yellow (4.7%), red (9.0%) or green (2.2%); colors normally associated with fruits, vegetables, and lean meats. Children consumed about 23.1% of meats and 50% of vegetables that were served to them, which was significantly (p<0.05) lower than dairy (75.2%), fruits (72.6), and grains (77.0%). Children consumed a high amount (84.2%) of the fats/sweets served to them. Children described the snack food as yummy (85.3%), okay (6.4%), or yucky (8.3%). CONCLUSIONS: The results indicate that snack menus meeting recommended dietary standards may not match what children are served or consuming for snack, potentially contributing to long-term health consequences.