J. Harveyberino et al., FOOD PREFERENCES PREDICT EATING BEHAVIOR OF VERY YOUNG MOHAWK CHILDREN, Journal of the American Dietetic Association, 97(7), 1997, pp. 750-753
Objective To collect baseline data on energy and nutrient intake and n
utrition knowledge, attitudes, and behavior of very young Mohawk child
ren to assist the community in planning an appropriate, targeted nutri
tion and exercise intervention. Design Energy and nutrient intake data
were collected from 24-hour recalls conducted in the children's homes
. Nutrition knowledge, attitudes, and behavior were assessed using a 3
8-item questionnaire that asked children to report on what foods they
like the best, eat most of the time, and think are healthful. The ques
tionnaire was completed in an elementary school on the reservation. Be
fore data collection, we hypothesized that the average diet of the Moh
awk children mould not meet national dietary recommendations. Subjects
One hundred forty-three children, prekindergarten through third grade
Caged 4 to 9 years), completed the 24-hour recalls and the questionna
ire. An additional 136 children, also prekindergarten through third gr
ade, completed the questionnaire (n=279). Statistics Analysis of varia
nce with a Scheffe's multiple-comparison test was used to test for dif
ferences among grades and genders for energy and nutrient intake and q
uestionnaire scores. Multiple regression analysis was used to assess t
he relationship between eating behavior and selected variables. Result
s A mean daily energy intake of 1,980 kcal consisted of 34% fat, 13% p
rotein, and 52% carbohydrate with 13 g fiber and 235 mg cholesterol. F
ood preferences were the strongest predictor of behavior; they explain
ed 71% of the variation in the behavior score. Applications The major
finding of this study, that food preferences are the strongest predict
or of reported eating behavior in very young Mohawk children, has impl
ications for behavior change interventions. Focusing on changing what
children like to eat, through repeated exposure to new foods in a posi
tive social context, is more likely to change what foods they choose t
han is simple nutrition education.