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ARS Home » Plains Area » Houston, Texas » Children's Nutrition Research Center » Research » Publications at this Location » Publication #290618
Title: Characterizing dinner meals served and consumed by low-income preschool children

Author
item NICKLAS, THERESA - Children'S Nutrition Research Center (CNRC)
item O'NEIL, CAROL - LSU Agcenter
item STUFF, JANICE - Children'S Nutrition Research Center (CNRC)
item HUGHES, SHERYL - Children'S Nutrition Research Center (CNRC)
item LIU, YAN - Children'S Nutrition Research Center (CNRC)

Submitted to: Childhood Obesity
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/10/2012
Publication Date: 12/12/2012
Citation: Nicklas, T.A., O'Neil, C.E., Stuff, J.E., Hughes, S.O., Liu, Y. 2012. Characterizing dinner meals served and consumed by low-income preschool children. Childhood Obesity. 8:561-571.

Interpretive Summary: A dinner meal is consumed by approximately 95% of preschool children, yet few studies have characterized the dinner meal within a broader environmental context. The primary goal of this study was to identify the average quantities of foods served and consumed at the dinner meal by preschool children. A secondary goal was to look at factors that influenced the total amounts of food and energy consumed among preschoolers at the dinner meal. Data from this study showed that plate waste and variation in amounts served and consumed was substantial. A very large percentage of the mothers did not consume dinner with their child. The results confirm that serving larger amounts of food resulted in increased intake at the dinner meal among preschool children. Energy density of the dinner meal was positively associated with energy intake consumed. The lack of consistent guidelines on amounts preschool children should consume at the dinner meal prevents one from drawing firm conclusions about the appropriateness of amounts and types of foods served at the dinner meal. Hopefully, future studies will generate data that will provide the foundation regarding the amount of food to be offered by parents at dinner meals based on current consumption patterns.

Technical Abstract: A dinner meal is consumed by approximately 95% of preschool children, yet few studies have characterized the dinner meal within a broader environmental context. The primary goal of this study was to identify the average quantities of foods served and consumed at the dinner meal by preschool children. A secondary goal was to look at factors that influenced the total amounts of food and energy consumed among preschoolers at the dinner meal. Food intake at a family dinner meal was measured using digital photography in African-American and Hispanic-American preschool children (n=231). Pictorial records were converted to gram and energy estimates of food served and consumed; grams were converted to kilocalories for each food using Nutrition Data System for Research nutritional software. Foods were categorized by groups/subgroups. Comparison of means and coefficient of variation was examined overall and by food groups for food grams (and energy) served, consumed, and wasted. The relationship of mother/child characteristics to amounts served and consumed were analyzed by regression and analysis of variance. Plate waste was high; 30% of the foods served to the child at the dinner meal were not consumed. The amounts of food and beverage served and consumed varied within and among the food groups studied. The proportion of children served a major food group at the dinner meal varied considerably. The amount of food served was positively associated with the amount consumed. Energy density of the dinner meal was positively associated with energy intake consumed. In summary, plate waste and variation in amounts served and consumed was substantial. The amount of food served was positively associated with the amount of food consumed by preschool children.