The Contribution of Preschool Meals to the Diet of Finnish Preschoolers.

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Autor/Urheber	Liisa Korkalo; Kaija Nissinen; Essi Skaffari; Henna Vepsäläinen; Reetta Lehto; Riikka Kaukonen; Leena Koivusilta; Nina Sajaniemi; Eva Roos; Maijaliisa Erkkola
Institution	MDPI AG
Titel	The Contribution of Preschool Meals to the Diet of Finnish Preschoolers.
Quelle	In: 2072-6643; doi:10.3390/nu11071531; Nutrients, Vol 11, Iss 7, p 1531 (2019)(2019) PDF als Volltext kostenfreie Datei
Sprache	englisch
Dokumenttyp	online; Zeitschriftenaufsatz
DOI	10.3390/nu11071531
Schlagwörter	preschool-aged children; kindergarten; day care center; catering; food consumption; dietary intake; Nutrition. Foods and food supply; TX341-641
Abstract	Preschool meals may influence the formation of children's dietary habits and health. We assessed the contribution of preschool meals to the diet of Finnish children. We used food record data from the cross-sectional DAGIS survey and selected recording days which included all three meals (breakfast, lunch, afternoon snack) at preschool. We analyzed the diet of three- to four-year-olds ( n = 324) and five- to six-year-olds ( n = 233). Preschool meals accounted for 54% of the weekday's energy intake in both age groups, and provided ≥60% of total fiber, polyunsaturated fatty acids, and vitamins D and E. More than 60% of fish dishes but only one third of total daily fresh fruit were consumed at preschool. The mean (SD) percentages of energy from protein and fat at preschool were 17% (3%) and 30% (7%) in the younger and 17% (3%) and 31% (6%) in the older age group, respectively. The mean proportions of energy from added sugar at preschool were below 5% in both age groups. On average, salt intake exceeded recommendations and 60% of salt came from preschool food. Tackling high salt intake should be a future goal of guidance for early childhood education and care food services.
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