Lunch Provision, Consumption and Plate Waste in Early Years Settings in Sheffield

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 energy, carbohydrate, fibre, vitamin A, iron, iodine and zinc was lower than recommended. Food and nutrient contents were also compared to 185 packed lunches eaten by 67 children from eight settings. Setting lunches contained less food (median 288 g) than packed lunches (median 321 g, p < 0.001) and were more likely to meet guidelines for free sugars (p < 0.001), saturated fat (p < 0.001), vitamin A (p = 0.034), vitamin C (p < 0.001) and sodium (p < 0.001) but less frequently provided sufficient fibre (p = 0.025), calcium (p < 0.001), iron (p < 0.001) and zinc (p < 0.001). Setting lunches were more nutritionally balanced than packed lunches. However, to maximise EYS potential contribution to children's diets, settings must have access to support to both provide sufficiently nutrient‐dense meals and encourage children to eat them.

Setting lunches were generally well‐balanced in foods provided, but less commonly included fruit than vegetables.On average, setting lunches provided appropriate energy and carbohydrate, and sufficient protein, fibre, vitamin A, vitamin C, calcium, iodine and zinc, but insufficient iron. Free sugars and saturated fat, but not sodium, were above recommended maximums.Children left 22% of the food served to them. Consumption of energy, carbohydrate, fibre, vitamin A, iron, iodine and zinc was therefore lower than recommended.Packed lunches contained more food than setting lunches and were more energy‐dense, providing twice the free sugars, saturated fat and sodium than setting lunches.

Setting lunches were generally well‐balanced in foods provided, but less commonly included fruit than vegetables.

On average, setting lunches provided appropriate energy and carbohydrate, and sufficient protein, fibre, vitamin A, vitamin C, calcium, iodine and zinc, but insufficient iron. Free sugars and saturated fat, but not sodium, were above recommended maximums.

Children left 22% of the food served to them. Consumption of energy, carbohydrate, fibre, vitamin A, iron, iodine and zinc was therefore lower than recommended.

Packed lunches contained more food than setting lunches and were more energy‐dense, providing twice the free sugars, saturated fat and sodium than setting lunches.

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