What proportion of preschool-aged children consume sweetened beverages?

Jen Nickelson1, Jeannine C Lawrence, Jason M Parton

  • 1Assistant Professor, (jnickelson@ches.ua.edu), Department of Health Science, University of Alabama, PO Box 870311,Tuscaloosa, AL 35487-0311.

Insights

Childhood sugar-sweetened beverage (SSB) intake increases with age. Early interventions are crucial, as parental self-efficacy is linked to consumption patterns in young children.

Area of Science:

  • Pediatric Nutrition
  • Public Health Interventions
  • Childhood Obesity Prevention

Background:

  • Childhood obesity is a significant public health concern in the US.
  • Sugar-sweetened beverages (SSBs) are a key target for obesity prevention strategies.
  • Parental influence is critical for SSB consumption in children aged 5 years and younger.

Purpose of the Study:

  • To examine sugar-sweetened beverage (SSB) consumption among children aged 5 years and younger.
  • To identify parental factors associated with children's SSB intake.

Main Methods:

  • Cross-sectional study utilizing parent-reported data for children aged 5 years and younger.
  • Employed Health Belief Model and Theory of Reasoned Action frameworks.
  • Analyzed SSB consumption patterns and associated parental psychosocial factors.

Main Results:

  • Child age was the strongest predictor of SSB intake.
  • High consumption rates observed for sweetened milk, fruity drinks, sodas, sports drinks, and sweet tea in children aged 3-5 years.
  • Parental self-efficacy was the only significant psychosocial factor associated with fruity drink consumption.

Conclusions:

  • SSB consumption escalates as children age, highlighting the need for early intervention.
  • Interventions should commence before preschool age to effectively curb SSB intake.
  • Further research into parental factors influencing early childhood SSB consumption is recommended.
Abstract

Related Concept Videos

Convenience Sampling Method00:55

Convenience Sampling Method

Sampling is a technique to select a portion (or subset) of the larger population and study that portion (the sample) to gain information about the population. Data are the result of sampling from a population. The sampling method ensures that samples are drawn without bias and accurately represent the population.
Convenience sampling is a non-random method of sample selection; this method selects individuals that are easily accessible and may result in biased data. For example, a marketing...
8.6K
Sugars as Energy Storage Molecules01:10

Sugars as Energy Storage Molecules

Sugar (a simple carbohydrate) metabolism (chemical reactions) is a classic example of the many cellular processes that use and produce energy. Living things consume sugar as a major energy source because sugar molecules have considerable energy stored within their bonds. Consumed carbohydrates have their origins in photosynthesizing organisms like plants. During photosynthesis, plants use the energy of sunlight to convert carbon dioxide gas into sugar molecules, like glucose. Because this...
7.2K
Sugars as Energy Storage Molecules01:10

Sugars as Energy Storage Molecules

3.4K
Formula Mass and Mole Concepts of Compounds02:56

Formula Mass and Mole Concepts of Compounds

Formula Mass of Covalent Compounds
66.6K
The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
6.8K
Carbohydrates: Dietary Sources and Requirements01:15

Carbohydrates: Dietary Sources and Requirements

Carbohydrates are predominantly obtained from plant sources. With the exception of lactose found in milk and insignificant glycogen amounts in meat, most consumed carbohydrates have plant origins. Monosaccharides and disaccharides, or sugars, can be sourced from fruits, honey, milk, sugar cane, and sugar beets. Grains and vegetables are rich in the polysaccharide starch. Two types of polysaccharides provide fiber: cellulose, which is abundant in many vegetables, forms undigestible roughage or...
2.5K