Validating the Made-From-Scratch Versus Traditional Style Approach for Improving the Nutritional Quality of Heart Start Menus

Abstract

The current policy environment calls for enhanced child care nutrition standards. Child care menus provide an opportunity to expose children to healthy foods and flavor variety. The current study compared 2 sets of 5-week cycle menus to investigate differences in nutrient content and vegetable variety achieved by transitioning from traditional style menus to made-from-scratch menus. Menus were provided by a San Diego–based nonprofit agency producing food for 29 Head Start facilities. Mann-Whitney U tests were used to compare differences in nutrients and vegetable subgroup offerings between menus. Made-from-scratch menus improved the fat profile of child care menus, with reductions in transfat ( P ≤ .01) and calories from saturated fat ( P = .01) and increases in essential fatty acids (ω-3, P < .01; ω-6, P < .01). Furthermore, made-from-scratch menus improved the fiber (from 6.8 ± 2.0 to 9.5 ± 2.1 g P < .001) and potassium (from 1202.8 ± 141.7 to 1446.5 ± 144.7 mg, P < .001) content in the context of dietary reference intakes for young children. Vegetable variety also increased (from 2.4 ± 1.0 to 3.1 ± 0.6 [ P < .01] vegetable subgroups offered per day). The need to further improve fiber, vitamin D, and potassium of child care menus in the current study (particularly among 4- to 5-year-olds) argues for an improved meal pattern that includes larger servings of fruits, vegetables, and whole grains.