November

November 2002 Highlights from the Journal of the American Dietetic Association

Below are summaries of several nutrition research articles published in the November 2002 issue of the Journal of the American Dietetic Association and reactions to the studies from ADA spokespeople. For more information, or to receive a faxed copy of a JADA article, please call Bridget McManamon 800/877-1600, ext. 4769; or e-mail bmcmana@eatright.org.

Children's food preferences and influences:
First study to document from toddler years to elementary school age

Parents know they frequently have to offer children a new food several times before they will finally eat it. But what if it's a food that mom doesn't like in the first place? In the first study to document children's food preferences over time from the toddler years to elementary school age, researchers from the University of Tennessee evaluated 70 children, ages two months to eight years, and their mothers over a five-year period. They compared children's preferences for nearly 200 foods at different ages. "Results of this study confirm the continuing and strong influence of mothers on children's food preferences," the authors write. According to the results, although the children liked most of the foods they were offered, their choices tended to be more limited if their mothers didn't like the foods and did not offer them. Of the top 24 disliked foods, 17 were vegetables. Many of the "never-tasted" foods included legumes and other vegetables. The most-liked foods tended to be breads, desserts, snack foods and fast-food meals. "It is especially noteworthy that a high percentage of children's food preferences are formed as early as age two to three years," according to the researchers.

"Infants who have early eating experiences with a variety of fruits and vegetables are more likely to eat a variety of fruits and vegetables later when they begin making their own choices," said Atlanta-based registered dietitian and ADA spokesperson Kathleen Zelman. "Including fruits and vegetables with varying flavors, colors and textures will provide a unique array of phytonutrients, vitamins and minerals."

Food allergies and their effect on nutrient intake and growth in children

Are children with food allergies at risk of nutrient and growth deficiencies? Researchers at the University of Arkansas for Medical Sciences evaluated nearly 200 children, half with food allergies and half without. By measuring height, weight and body mass index, researchers found that children with two or more food allergies tended to be shorter than those with one food allergy. Results also showed that more than 25 percent of children in both groups consumed less than 67 percent of the Daily Recommended Intake for calcium and vitamins D and E. Researchers suggest that children with food allergies should receive nutrition counseling to identify and assess growth or nutrient intake problems.

"The effects of food allergies on growth and nutrient intake are due to children avoiding certain foods that provide necessary nutrients for growth and development," said Miami-based registered dietitian and ADA spokesperson Sheah Rarback. "Qualified dietetics professionals can educate individuals and families about how to avoid all forms of the foods which cause the food allergies and provide appropriate alternative sources for these major nutrients that are lost."

Position of the American Dietetic Association:
The role of dietetics professionals in health promotion and disease prevention

Healthy eating habits and lifestyle behaviors have the potential to reduce the risk of chronic disease. Dietetics professionals have the opportunity to foster health promotion and disease prevention by partnering with physicians, nurses, dentists, social workers, community activists and many other public health professionals.
ADA's position statement is as follows:

It is the position of the American Dietetic Association that health promotion and disease prevention endeavors are the best population strategies for reducing the current burden of chronic disease. Dietetics professionals should be actively involved in promoting optimal nutrition in community settings and should advocate for the inclusion of healthy eating, in addition to other health-promoting behaviors, in programs and policy initiatives at local, state or federal levels.

"This position paper can serve as a call for action for all health professionals," said Phoenix-based registered dietitian and position paper author Jeff Hampl, an ADA spokesperson. "Often, the public sees registered dietitians as providing information for those who are ill; however, many registered dietitians are shaping a new view of health to include developing healthy public policies, creating safe and supportive environments, building communities and coalitions and reorienting health services to include health promotion as a primary approach to delivering health care."