The impact of home food availability on the nutrient intake of young children

Early childhood is an important time to learn about nutrition and establish healthy eating behaviours. Young children rely on parents to provide food choices, and the availability of food at home influences their dietary choices. A new study from the University of Illinois Urbana-Champaign looks at changes in home food availability and nutrient intake for children ages 2 to 4.

“It is important to understand how the environments in which children live can influence their diet and nutrition. What types of food and drink are available at home, and how accessible the items are that for the young child?”

“It’s about the likelihood of being exposed to foods and having the opportunity to try foods and also whether they might be able to access or grab foods themselves,” said lead author Jennifer Barton, who is now an assistant research professor at Pennsylvania State University. Barton conducted the research as a postdoctoral research associate at the Center for Family Resilience in the Department of Human Development and Family Studies (HDFS), part of the College of Agricultural, Consumer and Environmental Sciences (ACES) in Illinois.

Barton and her colleagues used the Home Food Inventory (HFI) to measure food availability at 24, 36, and 48 months of age. The HFI is a comprehensive checklist of food categories administered by a research assistant who visits the households of the participating households. The researchers correlated the HFI data with surveys of the children’s food consumption by their mothers.

“​​​​We found significant changes in several food categories over time. Food items such as whole grains, processed meats, savory snacks, candy, and microwavable or quick-cooking foods were more commonly available at home at 48 months in compared to 24 and 36 months,” Barton said.

The study included 468 mothers and children who were participants in STRONG Kids 2, an ongoing research project at Illinois that looks at nutrition and healthy habits from infants through 10 years of age. STRONG Kids 2 co-directors Barbara Fiese, professor emerita at HDFS, and Sharon Donovan, professor of food science and human nutrition at Illinois, also contributed to the study.

The HFI includes an obesity score, which reflects the obesity risk associated with different foods. However, the scores are based on dietary recommendations for older children and include normal-fat dairy products such as milk, yogurt and cheese. Young children have different energy and nutritional needs, and dairy products are considered part of a healthy diet for young children, which is essential for growth and development.

The researchers tested three otrogenic scores, two of which were developmentally sensitive scores that excluded milk, yogurt and cheese. Even with the modified categories, they found that oncogenic scores increased significantly from 24 to 48 months.

“It makes sense that as children get older, the presence of high-fat and more energy-dense foods will increase. Children may crave these foods more often, and there are external influences, such as peer opinions, becoming more. I would like to point out that we have found some positive changes. There are also more vegetables available in the house at 48 months,” said Barton.

“The point is not to label certain foods as good or bad. We probably all have food items in our home that are not ‘recommended.’ It’s really about trying to make sure we get enough nutritious, recommended foods and eat the non-recommended items in moderation.”

The second research goal was to test the validity of the HFI measure for young children, as the method was developed for teenagers. Barton and her colleagues conducted comprehensive tests of associations between food availability and nutrient intake, finding the expected results.

For example, the availability of processed meats such as lunch meats and hot dogs was correlated with higher saturated fat intake. Sweetened beverages, candy, desserts, and savory snacks were correlated with higher intake of these foods. A higher presence of fruits and vegetables in the home was also a consistent indicator of nutrients. These results indicate that HFI is a reliable measure of home food availability and is related to food and nutrient intake for children aged 24, 36, and 48 months, according to the researchers.

Supporting parents to make healthy decisions for their families is important, but food choice is much more than individual behavior, Barton said.

“There are complex factors that influence parents’ decisions. Children may ask for certain foods, which may come from the influence of the media and advertising. We should also consider who else lives at home, for example siblings, and the parents may experience work demands and financial stresses that can affect their family life.”

“Many people struggle with the distance to food stores and access to fresh foods, as well as food insecurity. I believe we need a food systems approach to ensure people have access to nutritious food and feel parents that they are supported in making decisions to promote the health and well-being of themselves and their children,” she said.

The study is published in the journal Public Health Promotion.