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Reductions in entrée energy density increase children's vegetable intake and reduce energy intake

Leahy, Kathleen E., Birch, Leann L., Fisher, Jennifer O. and Rolls, Barbara J. 2008, Reductions in entrée energy density increase children's vegetable intake and reduce energy intake, Obesity, vol. 16, no. 7, pp. 1559-1565.

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Title Reductions in entrée energy density increase children's vegetable intake and reduce energy intake
Author(s) Leahy, Kathleen E.
Birch, Leann L.
Fisher, Jennifer O.
Rolls, Barbara J.
Journal name Obesity
Volume number 16
Issue number 7
Start page 1559
End page 1565
Publisher Nature Publishing Group
Place of publication Basingstoke, England
Publication date 2008-07
ISSN 1930-7381
1930-739X
Summary The energy density (ED; kcal/g) of an entrée influences children's energy intake (EI), but the effect of simultaneously changing both ED and portion size of an entrée on preschool children's EI is unknown. In this within-subject crossover study, 3- to 5-year-old children (30 boys, 31 girls) in a daycare facility were served a test lunch once/week for 4 weeks. The amount and type of vegetables and cheeses incorporated into the sauce of a pasta entrée were manipulated to create two versions that varied in ED by 25% (1.6 or 1.2 kcal/g). Across the weeks, each version of the entrée was served to the children in each of two portion sizes (400 or 300 g). Lunch, consumed ad libitum, also included carrots, applesauce, and milk. Decreasing ED of the entrée by 25% significantly (P < 0.0001) reduced children's EI of the entrée by 25% (63.1 8.3 kcal) and EI at lunch by 17% (60.7 8.9 kcal). Increasing the proportion of vegetables in the pasta entrée increased children's vegetable intake at lunch by half of a serving of vegetables (P < 0.01). Decreasing portion size of the entrée by 25% did not significantly affect children's total food intake or EI at lunch. Therefore, reducing the ED of a lunch entrée resulted in a reduction in children's EI from the entrée and from the meal in both portion size conditions. Decreasing ED by incorporating more vegetables into recipes is an effective way of reducing children's EI while increasing their vegetable intake.
Notes Reproduced with the kind permission of the copyright owner.
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2008, Nature Publishing Group
Persistent URL http://hdl.handle.net/10536/DRO/DU:30036355

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