The importance of healthy eating in early years settings for the prevention of childhood obesity and dental decay is well recognised(1). Public Health England commissioned the development of example menus to guarantee alignment to current government dietary recommendations, including the reduction of free sugar intake(2). The aim of this study was to evaluate the impact of substituting the desserts in these example menus by apple, on free sugars and other nutrients and energy.
The 3-week Spring/Summer menu was analysed; quantities of ingredients for one daily serving for a child aged one to four years, for each recipe, were entered into the nutritional analysis software Nutritics (v5.096, Dublin, Nutritics, 2019). Imputed recipes were divided into two menu sets: Dessert-menu (existing examples) and Apple-menu (existing examples with dessert substituted by 40g of unprocessed apple, recommended portion size for this age). Macronutrients, calcium, vitamins C, D, and A, sodium, free sugar, iron, zinc, fibre, and energy intake were calculated for a full day, morning (morning snack and lunch) and afternoon (afternoon snack and tea) sessions. Averages of energy and nutrients for each session were compared against the recommended energy and nutrients via one-sample T- Test (SPSS, v28, p<0.05 considered significant).
Compared to dietary recommendations, free sugar was significantly lower (p<0.001) for the full day (-10.2g), morning session (-6.3g) and afternoon session (-4.5g) for Apple-menu, but was not significantly different for Dessert-menu, for the same sessions. Carbohydrates were significantly lower for the Apple-menu full day (-16.3g, p=0.002) and afternoon session (-8.5g, p=0.011) but not for Dessert-menu, for the same sessions. Moreover, for Apple-menu, energy intake was significantly lower for the full day (-125.9Kcal, p<0.001), along with calcium for the morning session (-52.5mg, p=0.004), and fat for the afternoon session (-3.8g, p=0.005); whilst not significant differences were observed for the Dessert- menu.
Substituting the desserts of the 3-week Spring/Summer menu by apple reduced free sugar content, but also other nutrients, namely energy, fat, carbohydrates and calcium. With easier access to early year settings for younger children recently introduced(3), to revise current menu examples supporting the reduction of free sugar intake whilst maintaining their nutritional adequacy it is paramount. This could be achieved by fortifying example menus with foods containing healthier fats, wholegrain carbohydrates and dairy products but also by further limiting the intake of sweet based desserts by increasing healthier alternatives, such as unprocessed fruit and natural yoghurt.