Intervention is important given that fruit and vegetable consumption is low in child care. Nearly two thirds of preschool-aged children are routinely cared for outside of the home, suggesting that organized child care is likely a key setting for exposing children to healthy foods. However, less is known about this approach for younger children and few interventions have targeted child-care environments, where large numbers of children spend time. A recent review by Robinson-Obrien et al suggests that garden-based programs are a promising avenue for increasing fruit and vegetable consumption for school-age children. There is evidence that preschool-age children eat more fruits and vegetables when they have access to gardens. Įxposing children to a variety of fruits and vegetables in early childhood and engaging them in the process of growing their own produce may increase habitual consumption throughout life. Role modeling by adults and children can also have a positive effect on consumption of healthy foods, not merely by eating such foods in front of children, but also by reinforcing the experience with positive language. Additional evidence suggests that offering a range of healthy foods to young children is likely to result in their increased willingness to taste, and ultimately consume new foods such as certain vegetables. Forestell et al found that maternal consumption of vegetables during breastfeeding and subsequent weaning influenced children’s later acceptance of a non-sweet food (green beans). Consumption of more bitter vegetables, such as dark leafy greens, is likely driven by repeated exposures, positive role modeling, and learned experiences. In infancy, children show preferential interest in sweet foods, such as sugar solutions and fruit, relative to foods with more bitter flavors. Researchers have found that certain variables drive fruit and vegetable preference beginning in early childhood, and hence consumption, in young children. The garden-based feasibility study shows promise, but additional testing is needed to assess its ability to increase vegetable and fruit intake in children.įruit and vegetable intake is a key factor in preventing major illnesses such as cardiovascular diseases and certain cancers, yet the majority of Americans, including children, consume far less than the recommended number of servings per day. control -0.10 (0.52)) but consumption was higher in controls (intervention -0.32 (0.58) vs. The number of fruits served decreased in all centers (intervention -0.62 (0.58) vs. Post intervention, intervention and control centers served fewer vegetables (mean (standard deviation) difference of -0.18 (0.63) in intervention, -0.37 (0.36) in control), but intervention children consumed more than control children (+0.25 (1.11) vs. We measured mean (SD) servings of fruits and vegetables served to and consumed by three children per center before and after the intervention. The intervention included a fruit and vegetable garden, monthly curriculum, gardening support, and technical assistance. We enrolled two intervention centers and two control centers. This pilot study aimed to assess the feasibility of a gardening intervention to promote vegetable and fruit intake among preschoolers. Given that young children spend large amounts of time in child care centers, this may be an ideal venue for increasing consumption of and enthusiasm for fruits and vegetables. Americans, including children, consume fewer fruit and vegetable servings than is recommended.
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