The purpose of this repeated exposure, randomized, cross-over quasi-experimental study was to determine the individual and combined impact of (a) the timing of serving dessert and (b) portion size of main course in 2-5 year old children (n=23) on energy intake at lunch in a childcare setting. Children were served two study lunches (fish or pasta, each with dessert) twice a week for 12 weeks that differed in the timing of dessert (served with or after the main course) and portion size of the main course (reference portion or 50% larger portion). Analyses of variance revealed that serving dessert after the meal resulted in higher energy intakes from both the main course and from dessert, and therefore greater total intake at the meal. Portion size of the main course did not influence total energy intake at the meal. Results indicate that the timing of serving dessert affects children's energy intake regardless of the portion size of the main course. Specifically, serving dessert with the meal reduces total energy intake regardless of the main course portion size. This suggests that offering dessert with the main course may be an effective strategy for decreasing total energy intake at meals in preschool-aged children.

ObjectiveDietary eicosapentaenoicacid (EPA) and docosahexaenoic acid (DHA) are found in the highest concentrations in fish and seafood. As important nutrients for brain and eye development and function, their consumption levels are of public health interest, especially in children. This study was conducted toexamine children'sreported consumption of fish and shellfish as well as EPA and DHA intake. MethodsSecondary analysis of dietary intake (24-hour recall) and Food Frequency Questionnaire (FFQ) data ascertaining habitual fish and seafood intake of 2-18 year olds (N=13,441

Large variability exists in ingredient selection and preparation of home prepared infant purees and there is a lack of data on nutritional quality in comparison to commercially prepared purees. This work had two aims. Study 1 compared the nutritional value of commercially prepared and home prepared infant purees. Food profiles from national food composition databases were used as a proxy for home prepared puree and served as the benchmark for the commercially prepared infant purees. Study 2 focused on a subset of produce that underwent molecular weight analysis to determine differences in carbohydrate profiles. Eighty-eight percent of the measurable micronutrients fell within or above the home prepared norm range with micronutrients falling below the range explained by differences in soil and growing conditions. Physicochemical characterization showed similar carbohydrate profiles with >90% of the carbohydrate fraction in the water extract constituted by low molecular weight sugars for purees produced with home preparation and commercial preparation. The estimated glycemic load (eGL) showed comparable potential impact on blood sugar levels with all purees having a low eGL (<10 glucose equivalent). In conclusion, these data suggest that both preparations provide similar micronutrient density and carbohydrate profiles.

Although fish and algae are the only dietary sources of docosahexaenoic acid (DHA), a nutrient critical for brain development, fish is vastly under‐consumed in children. Plant‐based omega‐3 fatty acids can be converted to DHA but the conversion is inefficient. The Dietary Guidelines for Americans recommend consumption of seafood twice a week. We examined if substituting salmon for chicken in childcare center lunch meals could increase preschoolers’ fish and DHA consumption. Participants ages 2 ‐ 5 (n=45) were served eight study lunches (four chicken or salmon dishes) once a week over 8 weeks. Analysis of plate‐waste showed no significant differences in energy intake when the foods looked similar, but when the fish dishes looked different, energy intake on “fish days” was lower than on the corresponding “chicken day.” However, DHA intake increased significantly on all “fish days”. These results indicate that fish and DHA intake can be effectively increased if fatty fish, such as salmon, is used as a substitute for already accepted protein sources in the childcare center menu.

In most children, diet quality is low; a circumstance that might contribute to the childhood obesity problem and that might be exacerbated by increased food intake when the portion sizes increase. We determined if children modified the amount of food and energy consumed from the main course and dessert at lunchtime, when portion sizes of the main course were increased by 50% and dessert was served with versus after the main course at lunch. Food and energy intake at lunch and the consumption at the preceding snack were measured using the plate waste method to estimate the amount of food (g) consumed and the amount of energy (kcals) consumed from these foods. Descriptive statistics were used to describe the sample and study results. A mixed model analysis of variance (ANOVA) was conducted to examine the effect of portion size and timing of dessert, controlling for age, gender, classroom, study week, and interactions thereof on energy intake from the main course and dessert at lunch. Results indicated that when dessert was served after the main course, children consumed more of the main course, dessert, and both combined at the meal and portion size had no statistically significant effect. Our results suggest that the effect of the portion size of a meal component is modified by the timing of dessert.