The development of food portion sizes suitable for 4–18‐year‐old children used in a theoretical meal plan meeting energy and nutrient requirements

More, Judy; Lanigan, Julie; Emmett, Pauline M

doi:10.1111/jhn.12852

Cited by 6 publications

(6 citation statements)

References 16 publications

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“…38,45,47 The inclusion of portion size and nutrient intake assessment is highly recommended given the implications on children's nutritional needs and health outcomes. 48 Similarly, studies lacked an assessment of weight status and potential health implications. One study showed a reduction in BMI z-score and waist circumference, as well as a lower number of children with metabolic syndrome.…”

Section: Discussionmentioning

confidence: 99%

“…Only two pilot studies (one RCT, one programme evaluation) and one gardening‐cooking RCT demonstrated an improvement in fibre intake 38,45,47 . The inclusion of portion size and nutrient intake assessment is highly recommended given the implications on children's nutritional needs and health outcomes 48 . Similarly, studies lacked an assessment of weight status and potential health implications.…”

Section: Discussionmentioning

confidence: 99%

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Involvement of children in hands‐on meal preparation and the associated nutrition outcomes: A scoping review

Kaur

Koo

et al. 2021

J Human Nutrition Diet

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Background Emerging research has explored hands‐on meal preparation as a strategy to improve children's nutrition‐related outcomes. This scoping review was conducted to describe the extent of studies on children's involvement in hands‐on meal preparation and the related psychosocial outcomes, actual nutrition behaviour/food consumption and weight status. Methods Scoping review methodology was used to select relevant studies, as well as extract and collate the data. Four databases (PubMed, Google Scholar, Science Direct and Cochrane Database of Systematic Reviews) were searched from the earliest available time up to December 2020. Observational studies, experimental studies and reviews that were conducted among children aged 5–12 years old and published from 2010 to 2020 were retrieved. Studies extracted involved children in hands‐on healthy meal preparation activities and explored the associated nutrition outcomes. Results In total, 28 studies (5 observational studies, 21 experimental studies, 2 reviews) were included in the final review. Studies conducted demonstrated improvement in children's psychosocial outcomes and actual nutrition behaviour/food consumption after participating in hands‐on meal preparation activities, despite differences in methodology, programme content and settings (countries/cultural origins). Limited studies assessed children's nutrients intake and weight status. Conclusions The current review suggests that hands‐on meal preparation comprises approach for instilling positive perceptions towards nutrition/healthy foods, potentially improving children's diet. Future studies should include the assessment of nutrient intake and weight status. The long‐term sustainability of these nutrition outcomes should be explored.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Involvement of children in hands‐on meal preparation and the associated nutrition outcomes: A scoping review

Kaur

Koo

et al. 2021

J Human Nutrition Diet

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“…With age, this quantity increases, as well as the weight of the recommended portion size. Portion size may be determined by the weight or volume of household utensils such as tablespoons, hand measures, cups, or reference objects whose sizes vary by country [116][117][118]. Portion size itself and food choice also vary widely between countries, across different population groups, and according to the cultural environment, parents' dietary habits, and the child's own choice [116][117][118][119][120].…”

Section: Meat * and Eggs Vegetablesmentioning

confidence: 99%

Dietary Approaches to Iron Deficiency Prevention in Childhood—A Critical Public Health Issue

Chouraqui

2022

Nutrients

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Iron is an essential nutrient, and individual iron status is determined by the regulation of iron absorption, which is driven by iron requirements. Iron deficiency (ID) disproportionately affects infants, children, and adolescents, particularly those who live in areas with unfavorable socioeconomic conditions. The main reason for this is that diet provides insufficient bioavailable iron to meet their needs. The consequences of ID include poor immune function and response to vaccination, and moderate ID anemia is associated with depressed neurodevelopment and impaired cognitive and academic performances. The persistently high prevalence of ID worldwide leads to the need for effective measures of ID prevention. The main strategies include the dietary diversification of foods with more bioavailable iron and/or the use of iron-fortified staple foods such as formula or cereals. However, this strategy may be limited due to its cost, especially in low-income countries where biofortification is a promising approach. Another option is iron supplementation. In terms of health policy, the choice between mass and targeted ID prevention depends on local conditions. In any case, this remains a critical public health issue in many countries that must be taken into consideration, especially in children under 5 years of age.

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“…A balanced diet that provides sufficient energy and essential nutrients is vital for protecting body health and preventing disease (1)(2)(3). Optimal nutritional intake is also essential for supporting metabolism and daily activity (4). Nutrient deficiencies or excesses play a role in the etiology of numerous diseases throughout the world (5)(6)(7).…”

Section: Introductionmentioning

confidence: 99%

Significant Nutritional Gaps in Tibetan Adults Living in Agricultural Counties Along Yarlung Zangbo River

Zhou

Xiao

et al. 2022

Front. Nutr.

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BackgroundDietary intake and nutritional assessing data from a representative sample of adult population living in an agricultural zone on Tibet Plateau are still lacking nowadays. This study aimed to assess the daily dietary intakes and respective food sources in 552 local residents (≥ 18 years old, 277 men and 275 women) living in 14 agricultural counties along the Yarlung Zangbo River on Tibet Plateau.MethodsFood consumption data were collected using a validated cultural-specific food frequency questionnaire that contained all local Tibetan foods and analyzed with three fixed factors: gender, age, and region. Nutrient intakes were calculated using Chinese food composition tables. Nutritional gaps and the percentages of participants who had inadequate and excessive nutrient intakes were calculated by estimated average requirement (EAR) cut-point methods.ResultsCompared with the dietary reference intakes, 68.4% of nutrient intakes were inadequate. Fiber, Ca, I, Zn, Se, and vitamin (Va, Vc, and folic acid) intakes appeared to be particularly deficient. The dietary energy intake was 7838.8 ± 537.1 KJ/d, with 78 and 84% of EAR values for men and women, respectively. The dietary intakes of most nutrients were below the estimated energy requirement/EAR or adequate intake values, while more than 70% of the participants had excessive intake of carbohydrate, especially the elderly (aged ≥ 51 years). The nutritional gap of Cu was more than 300%. Almost 100% of the participants was vulnerable to fiber, Se, and Va shortfalls due to the deficiency in sole food sources. The top five food sources of Se intake were highland barley (34.2%), meat (13%), rice (12.4%), eggs (12.2%), and cultural-specific beverages (7.8%). Eggs (42.1%), tubers (62.2%), vegetables (66.4%), and highland barley (49.7%) were the first contributors of Va, Ve, Vc, and folic acid, respectively.ConclusionThe dietary intake of a large sample of Tibetan adult population living in agricultural counties of Tibetan Autonomous Region is alarmingly insufficient. Gender inequality is common, and regional difference is widespread due to rapid urbanization. Young Tibetan adults aged 18–30 years are particularly vulnerable to micronutrient shortfalls and currently facing the risk of nutrition-insecurity-related dietary inadequacy. The respondents who belong to the elderly category (≥51 years of age) are facing the risk of “double burden of malnutrition” characterized by the coexistence of undernutrition, including micronutrient deficiencies and overweight or obesity.

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The development of food portion sizes suitable for 4–18‐year‐old children used in a theoretical meal plan meeting energy and nutrient requirements

Cited by 6 publications

References 16 publications

Involvement of children in hands‐on meal preparation and the associated nutrition outcomes: A scoping review

Involvement of children in hands‐on meal preparation and the associated nutrition outcomes: A scoping review

Dietary Approaches to Iron Deficiency Prevention in Childhood—A Critical Public Health Issue

Significant Nutritional Gaps in Tibetan Adults Living in Agricultural Counties Along Yarlung Zangbo River

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