Fruit and Vegetable Preparation Style in Family Child Care Homes in Oklahoma

Abstract

Background:

Children spend 33–35 hours per week in family child-care homes and may consume up to five meals and snacks there, making these settings important for understanding how food especially fruits and vegetables are prepared and served. The purpose was to examine frequency and variety, preparation styles by meal, and identify predictors of fresh and frozen fruit and vegetable service in Oklahoma family child care homes (FCCH).

Methods:

Ninety-six FCCHs participated in two cohorts (n = 51 in-person; n = 45 virtual). Frequency, variety, and preparation styles of fruits/vegetables were recorded for both in-person and virtual cohorts. The average frequency and variety of fruits and vegetables, and the frequency of their preparation styles were calculated. The association of FCCH characteristics with fresh/frozen fruits and vegetables service score was examined.

Results:

All FCCH providers identified as female (mean age 43.9 ± 15.1 years). At breakfast, whole fruits and juice were served by 88.6% and 6.8% of providers, respectively. At lunch, whole fruits and juice were served by 86.6%–94.1% and 2.0%–4.4%, and vegetables by 94.1%–97.8%. At snack, fruits, fruit juice, and vegetables were served by 60%, 13.3%, and 11.1%, respectively. Bananas and apples/applesauce were the most common fruits, and carrots and green beans were the most common vegetables served. Fresh fruit was most common at breakfast (77.3%), lunch (53%–61%), and snack (63%). Fresh and frozen vegetables were equally prevalent (50%) at breakfast, canned vegetables (44–57%) at lunch, and fresh vegetables (100%) at snack. No provider/program characteristics were associated with fresh/frozen service scores.

Conclusions:

Opportunities exist to improve fruits/vegetables service in Oklahoma FCCHs by serving vegetables at breakfast and snacks and reducing juice and canned options.