People with developmental disorders (DD) often display high levels of selective eating, which can result in micronutrient deficiencies. It is therefore essential to explore ways to increase dietary variety in this population. To identify different types of interventions promoting increased acceptance of new foods or dietary variety for DD populations and to determine their effectiveness. Thirty-six studies met criteria for inclusion in the review. Twenty-two types of intervention were identified with 34 studies being reported as effective and 33 of these incorporating components drawn from learning theory. Multicomponent interventions centred on operant conditioning, systematic desensitisation and changes to environment and familial practices were reported as effective for individuals.
Children's vegetable consumption is generally below national recommendations in the UK. This study examined predictors of vegetable intake by children aged 1.5-18 years using counts and portion sizes derived from four-day UK National Diet and Nutrition Survey food diaries. Data from 6,548 children were examined using linear and logit multilevel models.
Children’s vegetable consumption is generally below national recommendations in the UK. This study examined predictors of vegetable intake by children aged 1.5-18 years using counts and portion sizes derived from four-day UK National Diet and Nutrition Survey food diaries. Data from 6,548 children were examined using linear and logit multilevel models. Specifically, we examined whether demographic variables predicted vegetable consumption, whether environmental context influenced portion sizes of vegetables consumed and which food groups predicted the presence (or absence) of vegetables at an eating occasion (EO). A larger average daily intake of vegetables (g) was predicted by age, ethnicity, equivalized income, variety of vegetables eaten and average energy intake per-day (R
2
= 0.549). At a single EO, vegetables were consumed in larger portion sizes at home, with family members and at evening mealtimes (Conditional R
2
= 0.308). Within EOs, certain configurations of food groups such as carbohydrates and protein predicted higher odds of vegetables being present (OR: 12.85, 95% CI: 9.42–17.54); whereas foods high in fats, sugars and salt predicted a lower likelihood of vegetable presence (OR: 0.03, 95% CI: 0.02–0.04). Vegetables were rarely eaten alone without other food groups. These findings demonstrate that only one portion of vegetables was eaten per-day (median) and this was consumed at a single EO, therefore falling below recommendations. Future research should investigate ways to encourage vegetable intake at times when vegetables are not regularly eaten, such as for breakfast and as snacks, whilst considering which other, potentially competing, foods are presented alongside vegetables.
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