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Foods served at faith community events for children – Is there room for improvements in this unexplored child nutrition site?
Author(s) -
Opalinski Andra S.,
Parra Andrea V.,
Gropper Sareen S.
Publication year - 2019
Publication title -
public health nursing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.471
H-Index - 55
eISSN - 1525-1446
pISSN - 0737-1209
DOI - 10.1111/phn.12675
Subject(s) - faith , medicine , public health , environmental health , gerontology , nursing , theology , philosophy
Abstract Objective To describe food and beverage provisions by Faith Communities from one denomination in association with events for children. Design, sample and measures Foods and beverages provided at 32 child‐focused activities were documented using direct observation methodology and analyzed for contribution to food groups and per serving energy, fat, saturated fat, sugar, and sodium contents. Results Main dishes were mostly (71%) convenience/casserole‐type foods, and averaged 962 mg sodium and 436 kcal, with 36% of energy from fat and 14% as saturated fat. Cheese was the main source of dairy products. Grain‐based side dishes, provided at 29% of meals, included white rice, pasta, and bread. Non‐starchy vegetables were provided at three (29%) meals. Fruits were served at six events. Desserts, served at 75% of events, contained 41% of energy from fat, with 17% as saturated fat, and 22 g of added sugar. Snack chips, provided at 31% of events, contributed 165 kcal mostly from fat and 243 mg of sodium. Sugar‐sweetened beverages, served at 71% of events, contributed 28 g of added sugar. Conclusions This pilot investigation identified areas for improvements in the nutritional quality of foods/beverages served at faith community child‐focused events and aligns with expanding public health efforts to improve child nutrition beyond traditional settings.