When Food Comes from Home

2002 ◽  
Vol 27 (3) ◽  
pp. 38-44 ◽  
Author(s):  
Barbara C. Radcliffe ◽  
Clare V. Cameron ◽  
Julie M. Appleton
Keyword(s):  
Young Children ◽  
Eating Habits ◽  
Optimal Growth ◽  
Healthy Food ◽  
Nutrition Survey ◽  
Education Outcomes ◽  
Healthy Eating Habits ◽  
Iron And Zinc ◽  
Daily Intakes ◽  
Calcium Iron

Healthy eating habits are closely related to optimal growth, good education outcomes, and health throughout life. Long Day Care Centres (LDCCs) are important settings where young children can learn about food and develop preferences for healthy food choices. The Queensland Childcare Nutrition Survey found that food is brought from home in 55.2 per cent of Queensland LDCCs. In these centres, the vast majority of young children did not bring the recommended serves from the dairy, vegetable, or meat/meat alternative groups, resulting in concerns that daily intakes of calcium, iron, and zinc were likely to be inadequate. Many directors were also concerned about the contents of lunchboxes and about infant feeding issues. This article describes the nutrition issues faced by centres where the food is brought from home. Lt also outlines a range of strategies and nutrition resources that may assist the childcare industry, LDCC staff, and families to promote healthy food habits in the future.

Observations of food consumption in a daycare setting

2015 ◽  
Vol 16 (4) ◽  
pp. 420-437 ◽  
Author(s):  
Regina Ahn ◽  
Michelle R. Nelson
Keyword(s):  
Preschool Children ◽  
Young Children ◽  
Social Interactions ◽  
Food Consumption ◽  
Social Cognitive ◽  
Cognitive Theory ◽  
Eating Habits ◽  
Participant Observation ◽  
Content Type ◽  
Healthy Eating Habits

Purpose – The purpose of this paper is to examine the behaviors and social interactions among preschool children and their teachers during food consumption at a daycare facility. Using social cognitive theory, the goal is to identify how role modeling, rules, behaviors and communication shape these young consumers’ health-related food consumption and habits. Design/methodology/approach – This study was conducted in a US daycare facility among preschool children (aged four years) over a three-month period. Qualitative ethnographic methods included participant and non-participant observation of meals and snack-time. Findings – Findings from the observations revealed that teachers’ food socialization styles and social interactions with peers cultivate children’s food consumption. In addition, commensality rules set by the childcare institution also help children learn other valuable behaviors (e.g. table manners and cleaning up). Research limitations/implications – The study was conducted in one location with one age group so the results may not be generalized to all children. As more young children spend time in preschools and daycare centers, the understanding of how these settings and the caregivers and peers influence them becomes more important. Preschool teachers can influence their young students’ food consumption through their actions and words. Training teachers and cultivating educational programs about ways to encourage healthy eating habits could be implemented. Originality/value – The paper offers observations of actual behaviors among young children in a naturalistic setting.

scholarly journals Energy and nutrient intakes of young children in the UK: findings from the Gemini twin cohort

2016 ◽  
Vol 115 (10) ◽  
pp. 1843-1850 ◽  
Author(s):  
H. Syrad ◽  
C. H. Llewellyn ◽  
C. H. M. van Jaarsveld ◽  
L. Johnson ◽  
S. A. Jebb ◽  
...  
Keyword(s):  
Vitamin D ◽  
Young Children ◽  
Nutrient Intake ◽  
Background Information ◽  
Linear Regression Models ◽  
Nutrient Intakes ◽  
Nutrition Survey ◽  
Data Set ◽  
Daily Intakes ◽  
The Uk

AbstractData on the diets of young children in the UK are limited, despite growing evidence of the importance of early diet for long-term health. We used the largest contemporary dietary data set to describe the intake of 21-month-old children in the UK. Parents of 2336 children aged 21 months from the UK Gemini twin cohort completed 3-d diet diaries in 2008/2009. Family background information was obtained from questionnaires completed 8 months after birth. Mean total daily intakes of energy, macronutrients (g and %E) and micronutrients from food and beverages, including and excluding supplements, were derived. Comparisons with UK dietary reference values (DRV) were made usingttests and general linear regression models, respectively. Daily energy intake (kJ), protein (g) and most micronutrients exceeded DRV, except for vitamin D and Fe, where 96 or 84 % and 70 or 6 % of children did not achieve the reference nutrient intake or lower reference nutrient intake (LRNI), respectively, even with supplementation. These findings reflect similar observations in the smaller sample of children aged 18–36 months in the National Diet and Nutrition Survey. At a population level, young children in the UK are exceeding recommended daily intakes of energy and protein, potentially increasing their risk of obesity. The majority of children are not meeting the LRNI for vitamin D, largely reflecting inadequate use of the supplements recommended at this age. Parents may need more guidance on how to achieve healthy energy and nutrient intakes for young children.

scholarly journals Breakfast Consumption in the UK: Patterns, Nutrient Intake and Diet Quality. A Study from the International Breakfast Research Initiative Group

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 999 ◽  
Author(s):  
Szilvia Gaal ◽  
Maeve A. Kerr ◽  
Mary Ward ◽  
Helene McNulty ◽  
M. Barbara E. Livingstone
Keyword(s):  
Diet Quality ◽  
Age Groups ◽  
Food Group ◽  
Food Diary ◽  
Nutrition Survey ◽  
Breakfast Consumption ◽  
Total Fat ◽  
Daily Intakes ◽  
Calcium Iron ◽  
The Uk

Breakfast consumption is associated with higher overall dietary adequacy; however, there is a lack of quantitative guidelines for optimal nutrient intakes at breakfast in the UK. This study aimed to investigate nutrient and food group intakes at breakfast and examine their relationship to overall Diet Quality (DQ). Data from the most recent National Diet and Nutrition Survey (NDNS, 2008–2014) were accessed to provide a representative sample (n = 8174) of the UK population, aged 5–96 years, mean age of 33 years. Food intake was measured by a 4-day estimated food diary and DQ was assessed by the Nutrient Rich Food Index 9.3 method. Energy- and socio-economic-adjusted nutrient and food group intakes were compared across age groups and DQ tertiles by ANCOVA. Breakfast contributed 20–22% to total energy intake. Breakfast intakes of carbohydrate and non-milk extrinsic sugars (NMES) were higher, and intakes of protein, total fat and saturated fatty acid (SFA) were lower, than relative daily intakes. Breakfast was particularly rich in B vitamins, vitamin D, calcium, iron, iodine and magnesium. From the lowest to the highest DQ tertile decreasing intakes of NMES, SFA and total fat and increasing intakes of carbohydrate, protein, fibre and most micronutrients were found. These findings could help to inform the development of nutrient-based recommendations for a balanced breakfast for the first time in the UK.

scholarly journals McHealthy

2016 ◽  
Vol 58 (1) ◽  
pp. 6-22 ◽  
Author(s):  
Elisa K. Chan ◽  
Robert Kwortnik ◽  
Brian Wansink
Keyword(s):  
Healthy Eating ◽  
Eating Habits ◽  
Saturated Fat ◽  
Food Choices ◽  
Healthy Food ◽  
Policy Makers ◽  
Consistent Finding ◽  
Healthy Eating Habits ◽  
Habitual Behavior ◽  
Selection Of

Food choices are often habitual, which can perpetuate unhealthy behaviors; that is, selection of foods high in sodium, saturated fat, and calories. This article extends previous research by examining how marketing incentives can encourage healthy food choices. Building on research examining marketing incentives, temporal goals, and habitual behavior, this research shows that certain incentives (behavioral rewards vs. financial discounts) affect individuals with healthy and less healthy eating habits differently. A field study conducted at a corporate cafeteria and three lab studies converge on a consistent finding: The effects of marketing incentives on healthy food choice are particularly prominent for people who have less healthy eating habits. Results showed that behavioral rewards generated a 28.5% (vs. 5.5%) increase in salad sales; behavioral rewards also led to 2 pounds more weight loss for individuals with less healthy eating habits. The research offers important implications for scholars, the food industry, consumers, governments, and policy makers.

scholarly journals Relationships between parents’ academic backgrounds and incomes and building students’ healthy eating habits

PeerJ ◽  
2018 ◽  
Vol 6 ◽  
pp. e4563 ◽  
Author(s):  
Kazi Enamul Hoque ◽  
Kazi Fardinul Hoque ◽  
Revethy A/P Thanabalan
Keyword(s):  
Healthy Eating ◽  
Eating Habits ◽  
Food Choices ◽  
Healthy Food ◽  
Eating Habit ◽  
Primary School Students ◽  
School Students ◽  
Healthy Eating Habits ◽  
The Impact ◽  
One Way Anova

Background Building healthy eating habit is essential for all people. School and family are the prime institutions to instill this habit during early age. This study is aimed at understanding the impact of family such as parents’ educations and incomes on building students’ healthy eating habits. Methods A survey on building students’ eating habits was conducted among primary school students of grade 4 (11 years) and 5 (12 years) from Kulim district, Malaysia. Data from 318 respondents were analysed. Descriptive statistics were used to find the present scenario of their knowledge, attitude and practices towards their eating habits while one-way ANOVA and independent sample t-test were used to find the differences between their practices based on students’ gender, parents’ educations and incomes. Results The study finds that the students have a good knowledge of types of healthy food but yet their preferences are towards the unhealthy food. Though the students’ gender and parents’ educations are not found significantly related to students’ knowledge, attitude and practices towards healthy eating habits, parents’ incomes have significant influence on promoting the healthy eating habit. Discussion Findings of this study can be useful to guide parents in healthy food choices and suggest them to be models to their children in building healthy eating habits.

scholarly journals Determinants of Preference and Consumption of Healthy Food in Children

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 203
Author(s):  
Monica Laureati
Keyword(s):  
Healthy Eating ◽  
Fruits And Vegetables ◽  
Eating Habits ◽  
Healthy Food ◽  
Daily Consumption ◽  
Healthy Eating Habits

According to recent findings, action is urgently needed to promote healthy eating habits among children, especially to increase daily consumption of fresh fruits and vegetables [...]

Meat and Meat Products Consumption in Italy: Contribution to Trace Elements, Heme Iron and selected B Vitamins supply

2004 ◽  
Vol 74 (4) ◽  
pp. 247-251 ◽  
Author(s):  
Lombardi-Boccia ◽  
Lanzi ◽  
Lucarini ◽  
Di Lullo
Keyword(s):  
Trace Elements ◽  
Daily Intake ◽  
Meat Products ◽  
Heme Iron ◽  
B Vitamins ◽  
Zinc Intake ◽  
Consumption Frequency ◽  
Iron And Zinc ◽  
Iron Heme ◽  
Daily Intakes

This study was undertaken to estimate the contribution of meat and meat products consumption to the daily intakes of trace elements (Fe, Zn, Cu, Se), heme iron, and selected B vitamins (thiamine, riboflavin, niacin) in Italy. Meat and meat products were selected on the basis of their consumption frequency reported by the most recent nationwide dietary individual survey carried out in Italy (INN-CA study). The daily intakes of total iron and heme iron were 1.65 and 1.13 mg/person/day. Zinc intake was 3.65 mg/person/day. Beef made the main contribution to iron, heme iron, and zinc daily intakes. Copper daily intake was 107.3 mug/person/day, with meat products provided the highest contribution (40 mug/person/day). Daily intake of selenium (7.14 mug/person/day) was provided mainly by poultry consumption. Thiamine intake was 228 mug/person/day, and meat products were the main source (110 mug/person/day). Riboflavin intake was 136 mug/person/day, with both beef and meat products as the main contributors (40 mug/person/day). Niacin intake was 7.53 mg/person/day, and poultry was the main source (2.28 mg/person/day). Meat and meat products were a valuable source of micronutrients, supplying 47, 48, and 24% of zinc, niacin, and thiamin daily requirements, respectively, and over 10% of iron, copper, selenium, and riboflavin daily average requirement values of the italian RDAs calculated for the population involved in the survey (INN-CA study).

Atuação do programa de educação para o trabalho-pet saúde da família: avaliação multidisciplinar do estado nutricional de escolares

2013 ◽  
Vol 4 (2) ◽  
pp. 71
Author(s):  
Jenefer Garcez Alexandre ◽  
Mileni Henedi Lemos ◽  
Synthia Ferreira Campos ◽  
Denise Dargelio Levy ◽  
Ivonete Teresinha Schulter Buss Heideman ◽  
...  
Keyword(s):  
Eating Habits ◽  
Family Health ◽  
Paulo Freire ◽  
Semistructured Interview ◽  
Global Epidemic ◽  
Obesity And Overweight ◽  
Palabras Clave ◽  
Interview Guide ◽  
Healthy Eating Habits ◽  
Work Family

Resumo: A obesidade e o sobrepeso são considerados hoje uma epidemia mundial. O objetivo deste estudo foi identificar as crianças e adolescentes com idade entre 9 e 14 anos com potencial alteração no grau de nutrição. Realizou-se um estudo exploratório e descritivo com abordagem quantitativa e qualitativa articulado com a metodologia de Paulo Freire. Foram coletados dados antropométricos e realizadas oito visitas domiciliares, utilizando-se um roteiro de entrevista semiestruturado. Os resultados foram agrupados em três categorias para análise. Conclui-se que a maior parte das crianças e adolescentes não tem hábitos alimentares saudáveis e que praticam atividade física com baixa frequência.Palavras-Chave: Saúde da Família, Educação em Saúde, Obesidade, Promoção da Saúde.Acting of the Education Program for Work-Family Health PET: multidisciplinary assessment of the nutritional status of schoolchildrenAbstract: Obesity and overweight are now considered a global epidemic. The objective of this study was to identify children and adolescents aged 9 to 14 years with a potential alteration in the degree of nutrition. We carried out an exploratory and descriptive quantitative and qualitative approach with the methodology articulated by Paulo Freire. Anthropometric data were collected and made eight home visits using a semistructured interview guide. The results were grouped into three categories for analysis. We conclude that most children and teens do not have healthy eating habits and physical activity practice with low frequency.Keywords: Family Health, Health Education, Obesity, Health Promotion.Actuación del Programa de Educación para el Trabajo- PET Salud de la Familia: Evaluación Multidisciplinar del Estado Nutricional de Escolares.Resumen: El objetivo deste estudio fue identificar los niños y adolescentes con edad entre 9 y 14 años con potencial alteración en el grado de nutrición. Se realizo un estudio exploratorio y discriptivo con abordagen cuantitativa y cualitativa articulado con la metodología de Paulo Freire. Fue colectado dados antropometricos, y después clasificados según el gráfico de la WHO (2007) fuerón realizados ocho visitas domiciliares se utilizando un guión de entrevista semiestruturado. Los resultados fuerón agrupados en tres categorías para análisis. Se percibió que la mayor parte de los niños y adolescentes no tienen hábitos alimentares saludables y que pratican activdades físicas con baja frecuencia. Palabras Clave: Salud en la Familia, Educación en Salud, Obesidad, Promoción de la salud.

scholarly journals Predictors of COVID-19-Related Perceived Improvements in Dietary Health: Results from a US Cross-Sectional Study

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 2097
Author(s):  
Kelly Cosgrove ◽  
Christopher Wharton
Keyword(s):  
Dietary Habits ◽  
Eating Habits ◽  
Binary Logistic Regression ◽  
Cross Sectional Study ◽  
Lifestyle Changes ◽  
Income Loss ◽  
Cross Sectional ◽  
Healthy Eating Habits ◽  
Health Related ◽  
Survey Responses

The COVID-19 pandemic resulted in substantial lifestyle changes. No US study has identified predictors of perceived dietary healthfulness changes during the pandemic period. This study included analyses of lifestyle and dietary healthfulness changes using 958 survey responses from US primary household food purchasers. Information was collected related to demographics, COVID-19-related household changes, and health-related habits before and during the pandemic. Binary logistic regression identified predictors of perceived increase in dietary healthfulness during the pandemic period. Overall, 59.8%, 16.4%, and 23.4% of participants reported that their eating habits likely changed, may have changed, and likely did not change, respectively. Of the participants whose dietary habits likely or may have changed, 64.1%, 16.8%, and 19% reported healthier, neither healthier nor less healthy, and less healthy eating habits, respectively. COVID-19-related income loss, more meals consumed with household members in front of the television, an increase in food advertisement exposure, increased perceived stress, and better perceived current health were significant predictors of a perceived increase in dietary healthfulness. Overall, dietary habits were perceived to become healthier during the pandemic. The predictors of perceived improvement in dietary healthfulness were surprising and indicate the need for further study of these factors in crisis and noncrisis situations.

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