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Searle B, Staton S, Littlewood R, Thorpe K. Mealtimes in the context of poverty: Comparison of ECEC services providing food and those requiring food provided from home. Child Care Health Dev 2023; 49:995-1005. [PMID: 36843189 DOI: 10.1111/cch.13109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 02/10/2023] [Accepted: 02/17/2023] [Indexed: 02/28/2023]
Abstract
BACKGROUND In developed economies, most children attend Early Childhood Education and Care (ECEC) services before school entry, many from early life and across long days. For this reason, ECEC services present significant potential to provide food environments that positively influence eating behaviours and food preferences with attendant effect on life course trajectories of health and wellbeing. Yet there is evidence that feeding practices that limit optimal ongoing nutrition, such as pressure and restriction, are amplified in ECEC services serving disadvantaged communities. We sought to identify underlying explanatory mechanisms through observation of children's feeding experiences and educator explanations comparing, family-provided and service-provided meals. METHOD This study used qualitative analyses of educator interviews and observation records from 55 mealtimes in 10 ECEC services: 5 providing food and 5 requiring family food provision. RESULTS High levels of concern drove educator's controlling feeding practices at mealtimes but presented differently across meal provision modes. In centres that provided food, educators' concern focused on food variety, manifesting in pressure to 'try' foods. In centres requiring family-provided food, concern focused on nutrition quantity and quality and manifested as control of order of food consumption and pacing of intake to ensure food lasted across the day. Interview data suggested that conflict aversion limited optimal nutrition. In centres providing food, this was seen in menus that prioritized child food preferences. In centres requiring family meal provision, conflict aversion was seen as reticence to discuss lunchbox contents with families. CONCLUSION The findings direct attention to public health intervention. Currently, ECEC face significant barriers to realizing their potential to support child nutrition and establish positive life course trajectories of nutrition. To do so requires targeted supports that enable sufficient supply and quality of food in the context of poverty.
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Affiliation(s)
- Bonnie Searle
- Australian Centre of Excellence for Children and Families across the Life Course, Brisbane, Queensland, Australia
- Institute for Social Science Research, University of Queensland, Brisbane, Queensland, Australia
| | - Sally Staton
- Australian Centre of Excellence for Children and Families across the Life Course, Brisbane, Queensland, Australia
| | - Robyn Littlewood
- Health and Wellbeing Queensland, Brisbane, Queensland, Australia
| | - Karen Thorpe
- Australian Centre of Excellence for Children and Families across the Life Course, Brisbane, Queensland, Australia
- Queensland Brain Institute, University of Queensland, Brisbane, Queensland, Australia
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Cabrera-Ledesma B, Abril-Ulloa V, Pinos-Vélez V, Carpio-Arias V. A Descriptive Qualitative Study of the Perceptions of Regulatory Authorities, Parents, and School Canteen Owners in the South of Ecuador about the Challenges and Facilities Related to Compliance with the National Regulation for School Canteens. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:5313. [PMID: 37047929 PMCID: PMC10094177 DOI: 10.3390/ijerph20075313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 02/23/2023] [Accepted: 03/13/2023] [Indexed: 06/19/2023]
Abstract
The prevalence of overweight and obesity in the Ecuadorian school population continues to increase. An important factor in children's nutrition is the food offered in school canteens. The objective of this study was to explore the perceptions of the challenges faced by and facilities of school canteens in the provinces of southern Ecuador in terms of complying with national regulations. For this qualitative descriptive study, semi-structured interviews were conducted in 2021 with six school canteen owners, six school directors, five health experts, and seven parents of children attending school from three provinces, Cañar, Azuay, and Morona Santiago, in Ecuador. The data were transcribed and subsequently analyzed in ATLAS ti. The participants indicated several challenges to comply with the regulations of school canteens, such as the expenses generated by them, the lack of control of street food vendors in the surroundings of the schools, and the lack of trained personnel. Regarding the facilities, they highlighted that the regulation for cleaning and hygiene are more easily fulfilled. Standards and control of the food stipend in school canteens are required to ensure a supply of healthy food for the children. Multiple challenges and strategies are proposed to improve the eating habits of the school population and to improve the nutrition of schoolchildren.
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Affiliation(s)
| | - Victoria Abril-Ulloa
- Faculty of Medical Sciences, University of Cuenca, Cuenca 010201, Ecuador
- Research Group: “Public Health, Food and Physical Activity in the Life Cycle” Career of Nutrition and Dietetic, Medical Sciences Faculty, University of Cuenca, Cuenca 010201, Ecuador
| | | | - Valeria Carpio-Arias
- Research Group GIANH, School of Nutrition and Dietetics, Faculty of Public Health, Escuela Superior Politécnica de Chimborazo, Riobamba 060155, Ecuador
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Chow CY, Skouw S, Bech AC, Olsen A, Bredie WLP. A review on children's oral texture perception and preferences in foods. Crit Rev Food Sci Nutr 2022; 64:3861-3879. [PMID: 36300653 DOI: 10.1080/10408398.2022.2136619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Texture properties of foods are particular drivers for food acceptance and rejection in children. The texture preferences follow the developmental progression of the child and these changes modulate the present and future food habits. This paper reviews the development and factors influencing texture preferences in children and the methods in food texture research with children. The child's acceptance of more complex food textures is age-dependent. The progression is indorsed by the development of oral processing skills at an early age and bolstered by repeated exposures to foods with varying textures. Children generally reject foods containing pieces or bits (i.e., geometrical textural properties); however, the impact of mechanical textural properties on food acceptance is less clear. Child characteristics such as food neophobia, picky eating, and tactile over-responsivity, negatively affect the acceptance of more diverse food textures. Depending on the child's age, the prevailing methods of characterizing food texture preferences in children include observational techniques and self-reported questionnaires. Despite knowledge of children's development of masticatory skills, learning, and cognitive abilities, the relationships of these changes to food texture acceptance and the recommended test methodology for evaluating product texture acceptance in this period of life are still limited.
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Affiliation(s)
- Ching Yue Chow
- Section for Food Design and Consumer Behavior, Department of Food Science, University of Copenhagen, Denmark
- Arla Innovation Centre, Arla Foods AMBA, Denmark
| | - Sigrid Skouw
- Section for Food Design and Consumer Behavior, Department of Food Science, University of Copenhagen, Denmark
| | - Anne C Bech
- Arla Innovation Centre, Arla Foods AMBA, Denmark
| | - Annemarie Olsen
- Section for Food Design and Consumer Behavior, Department of Food Science, University of Copenhagen, Denmark
| | - Wender L P Bredie
- Section for Food Design and Consumer Behavior, Department of Food Science, University of Copenhagen, Denmark
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Åmot I, Ytterhus B. Health Promotion and Identity Construction in Norwegian Kindergartens - A Qualitative Study on Children with and without Disabilities. EARLY CHILDHOOD EDUCATION JOURNAL 2022; 51:1-11. [PMID: 36247710 PMCID: PMC9549454 DOI: 10.1007/s10643-022-01382-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/07/2022] [Indexed: 06/16/2023]
Abstract
This article focuses on how children, independent of abilities, create healthy identities and spaces in kindergarten,and is based on a qualitative CGT-study carried out in Norwegian Kindergartens. Data sources include Life-forminterviews with 24 children, with and without disabilities. Children placed health in the context of their daily-lifeexperiences. They underlined the importance of aspiring to social well-being and creating healthy spaces throughinternally driven physical exertion and child-controlled activities. Children described how they relate to the staff?srestrictions and legal requirements as "the staff" versus "we, the children?. They advocate for the staff?sengagement in play and activities. Supplementary Information The online version contains supplementary material available at 10.1007/s10643-022-01382-7.
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Affiliation(s)
- Ingvild Åmot
- Queen Maud University College, Trondheim, Norway
| | - Borgunn Ytterhus
- Norwegian University of Science & Technology, Department of Public Health and Nursing, Trondheim, Norway
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Colley P, Seabrook JA, Woodruff SJ, Gilliland J. Examining Elementary School Children's Knowledge about Food and Nutrition in Southwestern Ontario, Canada. CAN J DIET PRACT RES 2022; 83:59-67. [PMID: 35014546 DOI: 10.3148/cjdpr-2021-037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Purpose: Knowledge is fundamental to helping children make nutritional choices that support lifelong healthy behaviours. This study (i) investigates elementary school children's knowledge about food and nutrition and (ii) identifies sociodemographic factors influencing children's reported knowledge.Methods: In 2017-2019, a survey was administered to 2443 students (grades 5-8) at 60 schools across southwestern Ontario, Canada, and a parent survey was used to validate self-reported sociodemographics. Multiple regression was used to analyse children's knowledge scores and related sociodemographic factors. A total knowledge score was calculated by summing correct responses derived from 46 individual questions in the student survey.Results: Mean total knowledge score was 29.2 out of a possible 46 points (63.5% correct). Students demonstrated some knowledge and awareness of strategies to encourage fruit and vegetable consumption, healthy food selection, nutrition, and food preparation skills, although knowledge of food guide recommendations and locally sourced produce were limited. Female sex, family income, and rurality were associated with higher knowledge scores.Conclusions: Results provide insight regarding strengths and gaps in elementary-school children's food and nutrition knowledge. Poor performance of students on specific food guide-related questions suggests that the general guidance of the 2019 Canada's Food Guide might be better understood by children and adolescents.
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Affiliation(s)
- Paige Colley
- Health and Rehabilitation Sciences, Western University, London, ON
| | - Jamie A Seabrook
- School of Food and Nutritional Sciences, Brescia University College at Western University, London, ON
| | | | - Jason Gilliland
- Department of Geography and Environment, Western University, London, ON
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Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting-A Qualitative Study. Nutrients 2020; 12:nu12103180. [PMID: 33080898 PMCID: PMC7603178 DOI: 10.3390/nu12103180] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2020] [Revised: 10/12/2020] [Accepted: 10/15/2020] [Indexed: 12/17/2022] Open
Abstract
Despite a tradition of consuming fish in Denmark and despite the health benefits of eating fish, Danish children consume only one-third of the officially recommended amount of fish. The objective of this study was to explore an experiential and sensory-based exercise in a school setting with focus on tactile play and cooking as a way of promoting 11- to 13-year-old children’s acceptance of fish. The design was a qualitative exploratory multiple-case design using participant observation in a school setting. Six classes were recruited from the Eastern part of Denmark (n = 132). Based on an exercise with cooking fish and gyotaku (fish print), four meta-themes were identified by applying applied thematic analysis: rejection, acceptance, craftsmanship, and interaction. Rejection and acceptance appeared along a rejection–acceptance continuum related to how the fish was categorised (animal, non-animal, food) in different phases of the experiment. Rejection was promoted by mucus, smell, animalness, and texture, whereas helping each other, tactile play, and craftsmanship promoted acceptance. In conclusion, this study found that tactile play combined with cooking could be a way of promoting acceptance of fish. The findings also support a school setting as a potential gateway in promoting healthy food behaviour.
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Rohlfs Domínguez P. New insights into the ontogeny of human vegetable consumption: From developmental brain and cognitive changes to behavior. Dev Cogn Neurosci 2020; 45:100830. [PMID: 32736313 PMCID: PMC7394763 DOI: 10.1016/j.dcn.2020.100830] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 07/15/2020] [Accepted: 07/23/2020] [Indexed: 12/14/2022] Open
Abstract
There is research gap regarding how mental growth and brain maturation may impact on vegetable consumption. We have identified particular brain maturation and mental growth patterns that may affect child vegetable consumption. Both of these developmental patterns partially match with the Piagetian theory of development. We have identified a series of potential modulating factors. The 3–4 and 4−5 age ranges might potential sensitive periods for acquisition of brand knowledge of foods and health-related abstract concepts.
Relatively little is known about how mental development during childhood parallels brain maturation, and how these processes may have an impact on changes in eating behavior: in particular in vegetable consumption. This review aims to bridge this research gap by integrating both recent findings from the study on brain maturation with recent results from research on cognitive development. Developmental human neuroscientific research in the field of the sensory systems and on the relationship between children’s cognitive development and vegetable consumption serve as benchmarks. We have identified brain maturation and mental growth patterns that may affect child vegetable consumption and conclude that both of these developmental patterns partially match with the Piagetian theory of development. Additionally, we conclude that a series of potential modulating factors, such as learning-related experiences, may lead to fluctuations in the course of those particular developmental patterns, and thus vegetable consumption patterns. Therefore, we propose a theoretical predictive model of child vegetable consumption in which the nature of the relationship between its correlational and/or causal components should be studied in the future by adopting an integral research perspective of the three targeted study levels: brain, cognition and behavior.
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Affiliation(s)
- Paloma Rohlfs Domínguez
- Department of Psychology and Anthropology, University of Extremadura, Faculty of Nursing and Occupational Therapy and Faculty of Teaching Training, Avenida de la Universidad, s/n 10004, Cáceres Spain.
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Schwartz C, Lange C, Hachefa C, Cornil Y, Nicklaus S, Chandon P. Effects of snack portion size on anticipated and experienced hunger, eating enjoyment, and perceived healthiness among children. Int J Behav Nutr Phys Act 2020; 17:70. [PMID: 32487121 PMCID: PMC7268352 DOI: 10.1186/s12966-020-00974-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Accepted: 05/19/2020] [Indexed: 01/09/2023] Open
Abstract
BACKGROUND Large portion sizes encourage overconsumption. Prior studies suggest that this may be due to errors in anticipating the effects of portion size, although the studies were limited to adults and energy-dense foods. OBJECTIVE Our aim was to investigate potential anticipation errors related to the effects of portion size on hunger, eating enjoyment, and healthiness ratings among 8-to-11-year-old children, for snacks differing in energy density and healthiness perception, and as a function of initial hunger. METHODS In a within-subject design, 83 children aged 8 to 11 years old were first asked to anticipate how much they would enjoy, how hungry they would feel after eating, and how healthy it would be to eat a recommended serving size, a 50% larger portion, and a 125% larger portion of brownie or applesauce. Over six subsequent sessions, the children were asked to eat all of each of these portions and then rate their post-intake enjoyment, residual hunger, and healthiness perceptions. We also measured hunger at the beginning of each session. RESULTS For both snacks, larger portions reduced anticipated and experienced residual hunger similarly. In contrast, larger portions increased anticipated but not experienced eating enjoyment for both snacks; although larger portions increased anticipated and experienced enjoyment ratings among extremely hungry children. All children under-anticipated how much they would enjoy the smaller portion sizes. Healthiness ratings were unaffected by portion size for both snacks but differed across foods (applesauce vs. brownie). CONCLUSIONS Children anticipate the effects of portion size on hunger change accurately, overestimate the effects of portion size on eating enjoyment, and rate food healthiness on food type and not portion size. Helping children better anticipate the enjoyment from smaller (recommended) portion sizes and understand that food quantity, not just quality, matters for healthy eating may be a solution to improve portion control.
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Affiliation(s)
- Camille Schwartz
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000, Dijon, France.
| | - Christine Lange
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000, Dijon, France
| | - Celia Hachefa
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000, Dijon, France.,INSEAD, Sorbonne Université Behavioural Lab., F-77300, Fontainebleau, France
| | - Yann Cornil
- University of British Columbia, Sauder School of Business, Vancouver, Canada
| | - Sophie Nicklaus
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000, Dijon, France
| | - Pierre Chandon
- INSEAD, Sorbonne Université Behavioural Lab., F-77300, Fontainebleau, France
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Abstract
OBJECTIVE To explore the concepts of healthy eating and to identify the barriers and facilitating factors for dietary behaviour change in adolescents. DESIGN A qualitative study involving twelve focus groups. SETTING Two secondary schools in the district of Hulu Langat in Selangor, Malaysia. PARTICIPANTS Seventy-two adolescents aged 13-14 years. RESULTS Adolescents had some understanding regarding healthy eating and were able to relate healthy eating with the concepts of balance and moderation. The adolescents' perceptions of healthy and unhealthy eating were based on food types and characteristics, cooking methods and eating behaviours. Facilitators for healthy eating were parents' control on adolescents' food choices, feeling concern about own health and body, being influenced by other's health condition, and knowledge of healthy or unhealthy eating. On the other hand, barriers for healthy eating were the availability of food at home and school, taste and characteristics of foods, and lack of knowledge on healthy or unhealthy foods. CONCLUSIONS The findings contribute to a better understanding of the adolescents' concept of healthy eating, as well as the facilitators and barriers to practising healthy eating. Future interventions should include a method of promoting the immediate benefits of healthy eating, the way to cope with environmental barriers for healthy eating, and increasing the availability of healthy food choices at home and in the school environment. The health and nutrition education programmes should also focus on educating parents, as they can be role models for adolescents to practise more healthful behaviours.
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Castell N, Schneider P, Grossberndt S, Fredriksen MF, Sousa-Santos G, Vogt M, Bartonova A. Localized real-time information on outdoor air quality at kindergartens in Oslo, Norway using low-cost sensor nodes. ENVIRONMENTAL RESEARCH 2018; 165:410-419. [PMID: 29106951 DOI: 10.1016/j.envres.2017.10.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Revised: 09/24/2017] [Accepted: 10/12/2017] [Indexed: 06/07/2023]
Abstract
In Norway, children in kindergartens spend significant time outdoors under all weather conditions, and there is thus a natural concern about the quality of outdoor air. It is well known that air pollution is associated with a wide variety of adverse health impacts for children, with greater impact on children with asthma. Especially during winter and spring, kindergartens in Oslo that are situated close to streets with busy traffic, or in areas where wood burning is used for house heating, can experience many days with bad air quality. During these periods, updated information on air quality levels can help the kindergarten teachers to plan appropriate outdoor activities and thus protect children's health. We have installed 17 low-cost air quality nodes in kindergartens in Oslo. These nodes are smaller, cheaper and less complex to use than traditional equipment. Performance evaluation shows that while they are less accurate and suffer from higher uncertainty than reference equipment, they still can provide reliable coarse information about local pollution. The main challenge when using this technology is that calibration parameters might change with time depending on the atmospheric conditions. Thus, even if the sensors are calibrated a priori, once deployed, and especially if they are deployed for a long time, it is not possible to determine if a node is over- or under-estimating the concentration levels. To enhance the data from the sensors, we employed a data fusion technique that allows generating a detailed air quality map merging the data from the sensors and the data from an urban model, thus being able to offer air quality information to any location within Oslo. We arranged a focus group with the participation of local administration, kindergarten staff and parents to understand their opinion and needs related to the air quality information that was provided to the participant kindergartens. They expressed concern about the data quality but agree that having updated information on the air quality in the surroundings of kindergartens can help them to reduce children's exposure to air pollution.
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Affiliation(s)
- Nuria Castell
- NILU - Norwegian Institute for Air Research, Kjeller, Norway.
| | | | | | | | | | - Mathias Vogt
- NILU - Norwegian Institute for Air Research, Kjeller, Norway
| | - Alena Bartonova
- NILU - Norwegian Institute for Air Research, Kjeller, Norway
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Wiles NL. The nutritional quality of South African ready-to-eat breakfast cereals. SOUTH AFRICAN JOURNAL OF CLINICAL NUTRITION 2017. [DOI: 10.1080/16070658.2017.1319124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Nicola Laurelle Wiles
- Dietetics & Human Nutrition, University of KwaZulu-Natal, Pietermaritzburg, South Africa
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