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The Contribution of Preschool Meals to the Diet of Finnish Preschoolers

Reetta Lehto; Nina Sajaniemi; Kaija Nissinen; Maijaliisa Erkkola; Henna Vepsäläinen; Liisa Korkalo; Riikka Kaukonen; Leena Koivusilta; Essi Skaffari; Eva Roos

The Contribution of Preschool Meals to the Diet of Finnish Preschoolers

Reetta Lehto
Nina Sajaniemi
Kaija Nissinen
Maijaliisa Erkkola
Henna Vepsäläinen
Liisa Korkalo
Riikka Kaukonen
Leena Koivusilta
Essi Skaffari
Eva Roos
Katso/Avaa
MDPI_Article_revision_1_highlights.pdf (303.3Kb)
Lataukset: 

M D P I
doi:10.3390/nu11071531
URI
https://www.mdpi.com/2072-6643/11/7/1531/htm
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Julkaisun pysyvä osoite on:
https://urn.fi/URN:NBN:fi-fe2021042822301
Tiivistelmä

Preschool meals may influence the formation of children’s dietary habits and health. We assessed the contribution of preschool meals to the diet of Finnish children. We used food record data from the cross-sectional DAGIS survey and selected recording days which included all three meals (breakfast, lunch, afternoon snack) at preschool. We analyzed the diet of three- to four-year-olds (n = 324) and five- to six-year-olds (n = 233). Preschool meals accounted for 54% of the weekday’s energy intake in both age groups, and provided ≥60% of total fiber, polyunsaturated fatty acids, and vitamins D and E. More than 60% of fish dishes but only one third of total daily fresh fruit were consumed at preschool. The mean (SD) percentages of energy from protein and fat at preschool were 17% (3%) and 30% (7%) in the younger and 17% (3%) and 31% (6%) in the older age group, respectively. The mean proportions of energy from added sugar at preschool were below 5% in both age groups. On average, salt intake exceeded recommendations and 60% of salt came from preschool food. Tackling high salt intake should be a future goal of guidance for early childhood education and care food services.

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