Equity on the plate: Factors influencing vegetable provision and menu dietary diversity in South African early childhood development centres
1
Department Global Health, Division Human Nutrition, Stellenbosch University, Parow, Cape town, South Africa
2
School of Medical and Health Sciences, Edith Cowan University, Joondalup, Perth, Australia
Popul. Med. 2026;8(Supplement Supplement 1):
ABSTRACT
INTRODUCTION:
Early childhood development centres (ECDCs) present a valuable opportunity to improve children’s nutrition. Meals served in these centers often lack essential nutrients and dietary diversity.1, 2 In low- to middle-income countries, evidence on strategies to improve vegetable provision among young children is limited.3-5 This study aimed to identify factors influencing vegetable provision at ECDCs and assess the dietary diversity (DDS )of displayed menus.
METHODS:
A descriptive cross-sectional design. ECDCs (N=41) were randomly selected from the Tshwane South District, South Africa. A census of ECDC staff members was conducted. To assess vegetable provision practices participants (n=72) completed an online questionnaire. A dietary diversity score (DSS) was calculated using the FAO’s 9-group DDS tool.
RESULTS:
Carrots (n=54, 75.0%), butternut (n=41, 56.9%), and beetroot (n=24, 33.3%) were served most frequently. The inclusion of vegetables on the menus was influenced by child acceptability (n=56, 77,7%), versatility (n=38, 52,8%), and affordability and availability (n=20, 27.8%). Barriers to vegetable provision included inadequate funding (n=30; 41.7%), children not eating vegetables (n=19, 26.4%), and a lack of resources (n=19, 26.4%). Strategies to enhance vegetable provision as reported by ECD centre staff included parental support (n=44, 61.1%), nutrition education (n=37, 51.4%), improved funding (n=27, 37.5%) and vegetable availability (n=22, 30.6%). Children’s acceptance of vegetables was influenced by preference (n=35, 48,6%), limited knowledge (n=39, 54.1%), and availability of unhealthy food options (n=32; 44,4%). The one-week menus had a mean DDS of 3.9 (SD 0.99). More than half of the centres (n=22, 53.6%) achieved a DDS of ≥ 4.
CONCLUSIONS:
Strengthening nutrition education, improving resource allocation, and enhancing collaboration between educators, parents, and health professionals are critical steps toward promoting healthy eating environments in ECDCs. These findings serve as a foundation for future studies aimed at reducing nutritional inequalities and fostering healthy eating habits among South African children.
Early childhood development centres (ECDCs) present a valuable opportunity to improve children’s nutrition. Meals served in these centers often lack essential nutrients and dietary diversity.1, 2 In low- to middle-income countries, evidence on strategies to improve vegetable provision among young children is limited.3-5 This study aimed to identify factors influencing vegetable provision at ECDCs and assess the dietary diversity (DDS )of displayed menus.
METHODS:
A descriptive cross-sectional design. ECDCs (N=41) were randomly selected from the Tshwane South District, South Africa. A census of ECDC staff members was conducted. To assess vegetable provision practices participants (n=72) completed an online questionnaire. A dietary diversity score (DSS) was calculated using the FAO’s 9-group DDS tool.
RESULTS:
Carrots (n=54, 75.0%), butternut (n=41, 56.9%), and beetroot (n=24, 33.3%) were served most frequently. The inclusion of vegetables on the menus was influenced by child acceptability (n=56, 77,7%), versatility (n=38, 52,8%), and affordability and availability (n=20, 27.8%). Barriers to vegetable provision included inadequate funding (n=30; 41.7%), children not eating vegetables (n=19, 26.4%), and a lack of resources (n=19, 26.4%). Strategies to enhance vegetable provision as reported by ECD centre staff included parental support (n=44, 61.1%), nutrition education (n=37, 51.4%), improved funding (n=27, 37.5%) and vegetable availability (n=22, 30.6%). Children’s acceptance of vegetables was influenced by preference (n=35, 48,6%), limited knowledge (n=39, 54.1%), and availability of unhealthy food options (n=32; 44,4%). The one-week menus had a mean DDS of 3.9 (SD 0.99). More than half of the centres (n=22, 53.6%) achieved a DDS of ≥ 4.
CONCLUSIONS:
Strengthening nutrition education, improving resource allocation, and enhancing collaboration between educators, parents, and health professionals are critical steps toward promoting healthy eating environments in ECDCs. These findings serve as a foundation for future studies aimed at reducing nutritional inequalities and fostering healthy eating habits among South African children.
| eISSN: | 2654-1459 |
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