Lunch Provision, Consumption and Plate Waste in Early Years Settings in Sheffield
Claire J. Wall, Jo Pearce

TL;DR
This study analyzed lunches provided in early years settings in Sheffield, finding they were generally nutritious but had issues with iron and fat content, and children wasted 22% of their food.
Contribution
The study provides empirical data comparing setting lunches and packed lunches in early years settings, highlighting nutritional strengths and weaknesses.
Findings
Setting lunches included vegetables more often than fruit and met most nutrient guidelines but lacked sufficient iron.
Children wasted 22% of their food, leading to lower consumption of key nutrients.
Setting lunches were more nutritionally balanced than packed lunches but had higher free sugars and saturated fat.
Abstract
Food provision in early years settings (EYS) presents an opportunity to support healthy eating amongst young children. This study aimed to record and nutritionally analyse setting lunches provided for, consumed and wasted by 3‐ to 4‐year‐old children attending EYS in Sheffield, England, including a comparison to packed lunches. Lunch choices were recorded for participating children, along with weights of foods served and any leftovers. A total of 142 setting lunches were recorded, eaten by 46 children attending four of eight recruited EYS. Lunches included vegetables (83.8%) more often than fruit (59.2%), and on average provided sufficient energy, carbohydrate, fibre, protein, vitamins A and C, calcium, iodine and zinc, but insufficient iron. Free sugars and saturated fat, but not sodium, were higher than recommended. Children left 22% of food served on their plate, and consumption of…
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Taxonomy
TopicsObesity, Physical Activity, Diet · Child Nutrition and Feeding Issues · Child Nutrition and Water Access
