Successful Sodium Reduction at Head Start: Student Acceptance and Reduced Cost

Abstract

Listen

Translate article

To determine children’s acceptance and food costs when lowering sodium in Head Start lunches. Participants were 135 children enrolled at four Head Start centers. Four lunch entrees were modified to reduce sodium. The children indicated taste acceptance of both original and modified entrees through a 5-figure emoticon instrument. Digital photographs of lunches at meal end were analyzed for waste of each food item. Meal cost was calculated through plate waste assessment and purchasing records. Four lunch entrees were modified to reduce sodium by 21% (714 to 564mg), resulting in an overall meal sodium reduction of 43% (1060 to 600mg). Emoticon taste tests were converted to scores from 1 (do not like at all) to 5 (like very much). Meal item waste (entrée, vegetable, grain, fruit) was calculated comparing individual photos to classroom control meals. T-tests were used to compare results for all measures. Taste tests indicated the children liked equally 3 of the 4 entrees (original scores 4.1-4.3; lower sodium scores 3.9-4.3). Chicken bites was not successfully replaced with lower sodium chicken ratatouille (chicken bites score 4.5, ratatouille score 3.6; p<.001). Overall, total lunch waste did not change, i.e., 52% originally and 51% after reducing sodium. Within the meal, however, entrée waste was the leading indicator of the amount of waste of grain, fruit or vegetables. Calculated meal cost dropped with reducing sodium, $2.51 and $2.36, respectively, though not significantly. Simple substitutions can significantly reduce sodium in meals without increasing waste or cost. When properly replaced, children will accept lower sodium foods.