IFIC Review: Kids Make the Nutritional Grade Printed October 1992 Nutrition education plays an important role in helping children comprehend the basic nutrition principles, as well as establishing sound eating habits. To ensure nutrition education programs aimed at children are effective, it is useful to assess what children currently know or perceive about food and nutrition. In 1991, the International Food Information Council (IFIC) and The American Dietetic Association commissioned a survey that examined older children's knowledge of nutrition. The results of the 1991 survey showed that children in the fourth through eighth grades (9- to 15-years-old) had an excellent understanding of nutrition and health. However, additional research was needed to explore whether children as young as six years old also have a clear understanding of the subject. In June 1992, IFIC sponsored another survey to assess the nutrition knowledge of 6- to 9-year-olds. The survey was conducted by YOUTH Research, a firm that specializes in surveying young children, and focused on their attitudes, perceptions and sources of nutrition information. The survey also explored young children's after-school activities, degree of involvement in food selection and family dining patterns. The results of the survey are presented in this edition of IFIC Review. Throughout this review, comparisons are made between the knowledge and understanding of the 6- to 9-year-olds surveyed in 1992 and that of the 9- to 15-year-olds surveyed in 1991. Nutritional Knowledge The results of the survey demonstrate that 6- to 9-year-old children have a good understanding and awareness of nutrition and health. When asked to define nutrition, 73 percent of the children surveyed defined it as either foods that are good for you or something that is healthful to eat. Sixty-five percent agreed that the foods they eat could affect their health as they grew up and almost every child surveyed (93 percent) recognized that eating lots of fruits and vegetables is beneficial. Older children surveyed in 1991 had a similar recognition of fruits and vegetables, but a higher percentage were aware that diet could affect future health. The 6- to 9-year-old children were asked if they had heard of the basic food groups, and more than two-thirds (67 percent) were familiar with the food groups. Of those familiar with the basic food groups, 50 percent of the children could name the five food groups: milk/dairy, meats, vegetables, fruits and grains/breads/cereals, while 59 percent could name at least three groups: milk/dairy, meats and vegetables. When knowledge of the food groups was compared between the age groups surveyed, older children were better versed than the younger children in this area. Eighty-eight percent of the 9-year-olds were familiar with the basic food groups compared with only 44 percent of the 6-year-olds. Plus, over half (57 percent) of the 9-year-olds familiar with the food groups could identify all five groups, while just 40 percent of the 6-year-olds could do so. Children who ate dinner with their families at least three to four times per week were more likely to have heard of the basic food groups, but there was no significant differences regarding knowledge of the food groups across geography or ethnicity. As children become aware of how the foods they eat may affect their future health, they also begin to understand the basic principles of nutrition Ñ balance, variety and moderation. Sixty-four percent of those surveyed realized that it's okay to eat foods like ice cream, cookies and chips, but not all the time. Over sixty percent (63 percent) realized the importance of trying new foods. The majority (58 percent) knew that it is best to eat small amounts of foods and not too much of any one food, while only 10 percent believed that it's okay to eat "anything you want, whenever you want." When compared with the results of the 1992 survey, older children had a better awareness of most of these nutrition principles. Application of Nutrition Knowledge Even at this young age, children were able to apply the basic nutrition principles to food selection with an excellent degree of accuracy. When shown a series of pictures of foods, an overwhelming majority of the 6- to 9-year-olds surveyed were able to distinguish foods that should be eaten at least every day, and foods that should be eaten less frequently. At least seven out of 10 children categorized foods like milk, cereal, bananas and carrots as foods that should be eaten every day or more than once a day. The survey also revealed that young children are savvy when it comes to evaluating the foods they see advertised on television. Over three-quarters of the children (77 percent) understood that foods that are advertised on television are not necessarily "good" for you or should be eaten in unlimited quantities. When asked if they request their parents to buy the foods they see advertised on television, one out of four children (27 percent) said they "always" ask their parents to buy foods they see advertised on television, and 73 percent "sometimes" ask their parents to buy advertised foods. Yet the survey results demonstrated that parents still exercise primary control of children's food selection. When asked whether their parents actually purchased the foods they saw advertised and had requested, 82 percent said their parents honored their requests "sometimes" and 15 percent reported that their parents "never" purchased the requested food. Family Dining/Meal Decisions Despite today's demanding lifestyles, family dining is prevalent among families with children in the 6- to 9-year-old age group. Over 90 percent (91 percent) of young children reported that they eat dinner with their families at least three to four times a week, while 69 percent reported doing so every day. Almost one-half (47 percent) of 6- to 9-year-olds stated that they eat breakfast with their families at least three to four times a week, while only one out of four (26 percent) reported doing so every day. In addition to sharing meals with their children, the majority of parents of 6- to 9-year-olds decide what their children eat for lunch and dinner, while children have more influence over their own food choices for breakfast and snacks. At least eight out of 10 (81 percent) of the children surveyed reported that their parents decide what they eat for dinner and 53 percent reported that parents make lunch decisions for them. Conversely, 48 percent reported that they decide what to eat for breakfast, with caucasian children more likely to cite themselves as breakfast decision makers than children of other ethnic origins, 50 percent versus 41 percent. Fifty-seven percent of the 6- to 9-year-olds surveyed reported that they make their own snack decisions. The 1991 survey of 9- to 15-year-olds showed that the older children display more autonomy in making decisions regarding breakfasts (65 percent), lunch (46 percent) and snacks (74 percent). However, parents still are the primary dinner-decision makers for both age groups. After-School Activities Children were asked about their after-school and Saturday activities. While one out of five (53 percent) reported that they play outside, at least eight out of 10 of the children reported that they watch television after school and on Saturdays. Boys were more likely than girl to state that they play outside, but the reported incidence of television viewing was similar between both sexes. Nearly all the children (93 percent) realized it is more healthy to run and play than to watch television, and 85 percent agreed that running and playing is more fun, but 22 percent of the children reported that they seldom play outside, even when the weather is nice. Sources of Nutrition Information When asked where they received their information on food and nutrition, the 6- to 9-year-olds cited school (81 percent) and family (70 percent) as the primary sources. The minority reported that they received food and nutrition information from doctors/nurses, books, television, friends and magazines. The 9- to 15-year-old children surveyed in 1992 also cited schools and family as the primary sources of food and nutrition information. However, more older than younger children cited doctors/nurses, books, magazines and television as sources of food and nutrition information. Conclusion This survey of 6- to 9-year-olds and the survey of 9- to 15-year-olds conducted in 1991 demonstrate that children have an excellent knowledge of basic nutrition. Teachers and nutrition educators should continue to develop nutrition education programs that build on this understanding and help children apply their nutrition knowledge to food selection. As a primary source of food and nutrition information, parents also have excellent opportunities to help children apply their nutrition knowledge to food selection. By setting good examples at meal time and providing children with a wide selection of foods from which to choose, parents can encourage children to choose balanced diets and develop eating habits that last a lifetime. Besides making sound food choices, fitness is another essential component of good health. As evidenced by the survey, children need to be encouraged to participate in physical activity that suits their lifestyles and abilities. Survey Methodology The survey was conducted in June 1992 for the International Food Information Council (IFIC) by YOUTH Research, an organization that specializes in surveying young children. Four hundred children, between the ages of six and nine, were personally interviewed across the country. The results are projectable at a 95 percent level of confidence with a margin of error of five percentage points. The 1991 survey of 9- to 15-year-olds was conducted by the Gallup Organization for IFIC and The American Dietetic Association. Results of that survey were based on telephone interviews of a national random sample of 407 children between the ages of 9 and 15 living in the United States. The results of this survey were also projectable at a 95 percent level of confidence with a margin of error of five percentage points. Reprinted from the International Food Information Council Foundation, 1992

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