Characterizing lunch meals served and consumed by pre-school children in Head Start

Bibliographic Data

ID15097376
AuthorsTheresa A Nicklas (0000-0001-7019-8356, corresponding author), Yan Liu (0000-0002-1612-779X, Baylor College of Medicine), Janice E Stuff (Baylor College of Medicine), Jennifer O Fisher (0000-0002-8804-5857, Temple University), Jason A Mendoza (0000-0003-0833-4358, Baylor College of Medicine), Carol E O’Neil (Louisiana State University Agricultural Center), Carol E O'Neil
Year2013
Volume16
Issue12
Pages2169-2177
Publication date2013-12-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenuePublic Health Nutrition (JOURNAL)
Journal identifiersISSN: 1368-9800 • E-ISSN: 1475-2727
PublisherCambridge University Press (CUP) (PUBLISHER)
DOI10.1017/s1368980013001377
PMID23701867
PMCIDPMC4205170
OpenAlexW2130173827
LanguageEN
Citations received9
References cited44

Objective To examine the variability of food portions served and consumed by African-American and Hispanic-American pre-school children attending Head Start. Design Cross-sectional. Setting Food consumption by pre-schoolers ( n 796) enrolled in sixteen Head Start centres in Houston, Texas (51 % boys, 42 % African-American, mean age 4 years) were assessed during 3 d of lunch meals using digital photography. Descriptive statistics and multilevel regression models, adjusting for classroom and school clustering effects, were determined. Subjects Head Start pre-schoolers aged 3–5 years. Results Mean amount served was 2428 kJ (580 kcal) and 572 g. Mean intake was 1421 kJ (339 kcal) and 331 g: 20 % protein, 46 % carbohydrate and 34 % fat. Plate waste was 43 % (range: 38 % (fruit) to 61 % (vegetables)). Mean CV of food served was 29 %: 33 % for entrées, 44 % for vegetables, 60 % for fruit and 76 % for starches. Mean CV of food consumed was 46 %: 58 % for entrées, 86 % for fruit, 96 % for vegetables and 111 % for starches. Total gram amount of food served was positively correlated with consumption ( r = 0·43, P Conclusions Plate waste and variation in amounts served and consumed were substantial; amounts served were associated with amounts consumed. Large portion sizes may contribute to paediatric obesity by promoting excessive intake at meals. Understanding factors influencing portion sizes provides insight about specific intervention strategies that can be used in obesity prevention programmes

Animal science · Art · Biology · Childhood obesity · Consumption (sociology · Environmental health · Food consumption · Head start · Obesity · Overweight · Portion size · Serving size · Child Nutrition and Water Access · Demography · Health and Lifestyle Studies · Medicine · Obesity, Physical Activity, Diet · Psychology · Food Science · Gerontology

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