Abstract:
Purpose: The proportion of New Zealand children meeting the vegetable intake guideline has declined over the past decade. Early childhood education (ECE) centres can assist to improve exposure, taste preference and liking for vegetables in children. This study aimed to assess the presence and variety of fruit and vegetables on ECE menus, at celebrations, and in policies. Methods: All licensed ECE services in three regions of New Zealand were invited to participate in a 65-item online survey in May 2014. Policies were analysed using the Wellness Child Care Assessment Tool (WellCCAT-NZ). Menus were evaluated for adherence to 50% recommended fruit and vegetable (F+V) quantity (10+ serves/week) and variety (5+ different serves/week) using Ministry of Health guidelines for 2-4 year olds. Chi-square tests for differences in proportions and ANOVA for differences in means between categorical groups were conducted (p<0.05). Results: 257 services participated (including 91 private, 81 community centres), providing 82 policies and 57 menus. 82.4% of private centres and 55.6% of community centres served food daily to children. All but one centre served adequate F+V quantity across the week. Only five menus (8.8%) contained the same or a greater number of vegetables compared to fruit. 82.4% contained adequate F+V variety: 37.8% of private centres compared to 94.7% of community centres. Centres with written nutrition policies and a cook with nutrition training were more likely to meet F+V variety criteria. 40% of centres usually served F+V at celebrations. Mean scores on the WellCCAT (max=100) were 27.7 and 26.1 for comprehensiveness of policy in private and community centres, respectively, and 10.7 and 13.8 for strength of policy wording. Conclusions: Vegetables did not appear in sufficient quantity on ECE menus to enable children to improve their intake, liking or food preferences. The variety of F+V served in privately-run ECE centres was particularly concerning. Centres should consider adding specific policies regarding vegetables to ensure quantity and variety at lunch and snacks, and serve vegetables alongside other foods at celebrations.
