ArticlePublic health nutrition2016
Macronutrient and micronutrient intakes of children in Oklahoma child-care centres, USA.
Article in Public health nutrition, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Exploring Nutritional Quality and Environmental Impact of Canteen Menus and Meals in Institutional Settings: A Scoping Review.Nutrients · 2025Article
- Nutrient intake and food consumption of Korean preschool children: a comparison between a daycare meal group and non-daycare meal group using the data from the 2016-2019 Korea National Health and Nutrition Examination Survey.Nutrition research and practice · 2025Article
- Comparison of foods and beverages served and consumed in Child and Adult Care Food Program-participating childcare centres to national guidelines.Public health nutrition · 2023Article
- The Nutritional Adequacy and Diet Quality of Vegetarian Menu Substitutions in Urban Kansas Childcare Centers.Nutrients · 2022Article
- Quality of Nutrition Environments, Menus and Foods Served, and Food Program Achievement in Oklahoma Family Child Care Homes.Nutrients · 2021Article
- Article
- Participation in the Child and Adult Care Food Program is associated with fewer barriers to serving healthier foods in early care and education.BMC public health · 2020Article
- The impact of replacing breakfast grains with meat/meat alternatives: an evaluation of child nutrition policy.Public health nutrition · 2020Article
- Impact of the 2017 Child and Adult Care Food Program Meal Pattern Requirement Change on Menu Quality in Tribal Early Care Environments: The Food Resource Equity and Sustainability for Health Study.Current developments in nutrition · 2020Article
- Article
- Differences in preschool-age children's dietary intake between meals consumed at childcare and at home.Preventive medicine reports · 2017Article
- Tribally Affiliated Child-Care Center Environment and Obesogenic Behaviors in Young Children.Journal of the Academy of Nutrition and Dietetics · 2017Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
objectiveTo determine macronutrients and micronutrients in foods served to and consumed by children at child-care centres in Oklahoma, USA and compare them with Dietary Reference Intakes (DRI).
designObserved lunch nutrients compared with one-third of the age-based DRI (for 1-3 years-olds and 4-8-year-olds). Settings Oklahoma child-care centres (n 25), USA. SUBJECTS: Children aged 3-5 years (n 415).
resultsRegarding macronutrients, children were served 1782 (sd 686) kJ (426 (sd 164) kcal), 22·0 (sd 9·0) g protein, 51·5 (sd 20·4) g carbohydrate and 30·7 (sd 8·7) % total fat; they consumed 1305 (sd 669) kJ (312 (sd 160 kcal), 16·0 (sd 9·1) g protein, 37·6 (sd 18·5) g carbohydrate and 28·9 (sd 10·6) % total fat. For both age-based DRI: served energy (22-33 % of children), protein and carbohydrate exceeded; consumed energy (7-13 % of children) and protein exceeded, while carbohydrate was inadequate. Regarding micronutrients, for both age-based DRI: served Mg (65·9 (sd 24·7) mg), Zn (3·8 (sd 11·8) mg), vitamin A (249·9 (sd 228·3) μg) and folate (71·9 (sd 40·1) µg) exceeded; vitamin E (1·4 (sd 2·1) mg) was inadequate; served Fe (2·8 (sd 1·8) mg) exceeded only in 1-3-year-olds. Consumed folate (48·3 (sd 38·4) µg) met; Ca (259·4 (sd 146·2) mg) and Zn (2·3 (sd 3·0) mg) exceeded for 1-3-year-olds, but were inadequate for 4-8-year-olds. For both age-based DRI: consumed Fe (1·9 (sd 1·2) mg) and vitamin E (1·0 (sd 1·7) mg) were inadequate; Mg (47·2 (sd 21·8) mg) and vitamin A (155·0 (sd 126·5) µg) exceeded.
conclusionsLunch at child-care centres was twice the age-based DRI for consumed protein, while energy and carbohydrate were inadequate. Areas of improvement for micronutrients pertain to Fe and vitamin E for all children; Ca, Zn, vitamin E and folate for older pre-schoolers. Adequate nutrients are essential for development and the study reveals where public health nutrition experts, policy makers and care providers should focus to improve the nutrient density of foods.
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