Kindergarten Students’ Food Preferences are not Consistent with their Knowledge of the Dietary Guidelines

Murphy, Anne; Youatt, June Pierce; Hoerr, Sharon L.; Sawyer, Carol A.; Andrews, Sandra L.

doi:10.1016/s0002-8223(95)00051-8

Cited by 35 publications

(27 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…If sound nutrition education programs are included in the curriculum, children have the opportunity to expand their nutrition knowledge and learn to select healthy food choices at schools, homes, and in restaurant settings. In addition, education programs may enable children to grasp the significance of health-related problems (Winter, Stanton and Bousley, 1999;Murphy et al, 1995). Lytle et al (1997) in their research suggested, that nutrition messages that are developmentally appropriate and give specific behavioral directives will positively affect the food choices of children.…”

Section: Introductionmentioning

confidence: 99%

Nutrition Knowledge and Food Choices of Elementary School Children

Kandiah¹,

Jones

2002

Early Child Development and Care

View full text Add to dashboard Cite

This research investigated the effect of a three-week school based nutrition education program on the nutrition knowledge and healthy food choices of 187 fifth graders who were randomly divided into a control (n ¼ 97) or an experimental (n ¼ 90) group. The control group received no nutrition education while the experimental group received 45 minutes of nutrition education, 4 days a week for 3 weeks. Nutrition knowledge scores and 3-day food records were collected at the beginning of the study and after 3 weeks. Food records were used to evaluate healthy food choices (i.e. Dietary Guideline's recommended intake for macronutrients and the recommendations of the Food Guide Pyramid for each food group). In the experimental group there was a significantly greater increase in nutrition knowledge score (p ¼ 0.001) and significant change in compliance in meeting the Dietary Guidelines (p ¼ 0.0001) and the Food Guide Pyramid's recommendations (p ¼ 0.0001). This study showed the effectiveness of a nutrition education program on nutrition knowledge scores and healthy food choices of fifth grade children.

show abstract

Section: Introductionmentioning

confidence: 99%

Nutrition Knowledge and Food Choices of Elementary School Children

Kandiah¹,

Jones

2002

Early Child Development and Care

View full text Add to dashboard Cite

show abstract

“…Indeed, obesity spreads through social networks (80), further suggesting that reframing food selection as a social problem could be useful in encouraging healthy eating practices. Thus, we suggest that health-based interventions focusing on the social aspects of eating may be a more profitable approach than interventions focusing solely on nutrition (81)(82)(83)(84)(85). More generally, the current findings reveal a tight connection between food and social cognition early in ontogeny, which can shed light on the mechanisms that drive food-related behaviors in social and cultural groups, and can contribute to an understanding of the origins of the relationship between food choice and social cognition across the lifespan.…”

mentioning

confidence: 99%

Early emerging system for reasoning about the social nature of food

Liberman

Woodward

Sullivan

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

152

137

View full text Add to dashboard Cite

Selecting appropriate foods is a complex and evolutionarily ancient problem, yet past studies have revealed little evidence of adaptations present in infancy that support sophisticated reasoning about perceptual properties of food. We propose that humans have an earlyemerging system for reasoning about the social nature of food selection. Specifically, infants' reasoning about food choice is tied to their thinking about agents' intentions and social relationships. Whereas infants do not expect people to like the same objects, infants view food preferences as meaningfully shared across individuals. Infants' reasoning about food preferences is fundamentally social: They generalize food preferences across individuals who affiliate, or who speak a common language, but not across individuals who socially disengage or who speak different languages. Importantly, infants' reasoning about food preferences is flexibly calibrated to their own experiences: Tests of bilingual babies reveal that an infant's sociolinguistic background influences whether she will constrain her generalization of food preferences to people who speak the same language. Additionally, infants' systems for reasoning about food is differentially responsive to positive and negative information. Infants generalize information about food disgust across all people, regardless of those people's social identities. Thus, whereas food preferences are seen as embedded within social groups, disgust is interpreted as socially universal, which could help infants avoid potentially dangerous foods. These studies reveal an early-emerging system for thinking about food that incorporates social reasoning about agents and their relationships, and allows infants to make abstract, flexible, adaptive inferences to interpret others' food choices.food | social cognition | infancy | cognitive development | disgust

show abstract

“…Many of the study children mentioned in their explanations of a "healthy breakfast" that mother or father had told them about these matters. In the study of young children, they understood the general relationship between food choices, exercise, body fat and health, and they were also able to name foods high in fat, sugar and salt (25).…”

Section: Do Children Understand Concepts On Health?mentioning

confidence: 99%

The impact of child-targeted dietary counseling of parents on food (milk) preferences of preschool-aged children in the STRIP project

et al. 2001

View full text Add to dashboard Cite

Objective:To evaluate the food choices of the 6.5-year-old children in the STRIP trial. Design: 6.5-year-old children (n=102) were randomly selected for this study from participants (n=1062) in the Special Turku Coronary Risk Factor Intervention Project (STRIP), which began at the child's age of 6 months and is a prospective long-term coronary heart disease prevention trial. The children and their families (n=1054) were randomized in the main project to form an intervention and a control group. The intervention families were repeatedly counseled to reduce child's intake of saturated fat and cholesterol. Using 50 pictures of individual food items, the children were asked to pick out their this morning's, yesterday's, last weekend's breakfast, the breakfast shehe would like to have, the breakfast the child thought the parents would like him/ her to have, and a healthy breakfast. Results: More intervention than control children (n=98 in the final analysis) chose skim milk in all the questions. The different bread spread choices of the intervention and the control children were always very similar. The children in both groups explained the meaning of a "healthy breakfast" most frequently (45-47% of answers) as a meal that makes one feel good and prevents sickness. Conclusions: Our data suggest that in the STRIP trial, after repeated child-targeted dietary counseling of the parents, the intervention children at the age of 6.5 years pretty well accepted skim milk for breakfast. It was only for milk that the extensive parental counseling seemed to have had an effect. There was no difference between groups with respect to the choice of fruit and vegetables.

show abstract

Kindergarten Students’ Food Preferences are not Consistent with their Knowledge of the Dietary Guidelines

Cited by 35 publications

References 5 publications

Nutrition Knowledge and Food Choices of Elementary School Children

Nutrition Knowledge and Food Choices of Elementary School Children

Early emerging system for reasoning about the social nature of food

The impact of child-targeted dietary counseling of parents on food (milk) preferences of preschool-aged children in the STRIP project

Contact Info

Product

Resources

About