Food Purchasing and Preparation at Child Day Care Centers Participating in the Child and Adult Care Food Program in the United States, 2017

• Published in: Childhood obesity 2018-09, Vol.14 (6), p.375-385
• Main Authors: Chriqui, Jamie F, Schermbeck, Rebecca M, Leider, Julien
• Format: Article
• Language: English
• Subjects: Agriculture; Beverages; Census of Population; Child; Child care; Child Day Care Centers - economics; Child Day Care Centers - standards; Child Nutritional Physiological Phenomena; Child, Preschool; Children & youth; Day care centers; Decision making; Diet Surveys; Female; Food Assistance - economics; Food Assistance - standards; Food Assistance - statistics & numerical data; Food programs; Food Services - economics; Food Services - standards; Health care; Homeless people; Humans; Male; Meals; Medical research; Nutrition; Nutrition Policy; Nutritional Requirements; Nutritive Value; Original; Public health; Response rates; Snacks; Studies; United States - epidemiology
• ISSN: 2153-2168; 2153-2176
• DOI: 10.1089/chi.2018.0099

More than 3.6 million children are served daily by the Child and Adult Care Food Program (CACFP)-participating child day care centers. This study provides a nationwide assessment of center-level responsibilities for menu, meal/snack preparation, meal preparer training, and food and beverage (F&B) purchasing. A nationally representative survey of 5483 CACFP child day care centers was conducted between August 22, 2017, and September 30, 2017. One thousand three hundred forty-three centers (25% response) in 47 states and the District of Columbia responded. Descriptive statistics describe center-level menu, meal, and purchasing practices and center characteristics. Multivariate logistic regressions examined characteristics associated with F&B purchasing sources. Menus were primarily prepared by directors/assistant directors and on-site food manager/cooks, while site staff primarily prepared meals/snacks. Fifty-two percent of meal preparers held a food sanitation license, but only 5% had formal nutrition training (e.g., Registered Dietician). Most centers purchased F&B from food service providers (63%), local grocery stores (59%), warehouse stores (40%), or from 2+ sources (50%). Independent centers were more likely to purchase F&B from local grocery stores or 2+, while free or state-subsidized sites were more likely to purchase from a food service provider and less likely to purchase from other sources than were centers charging between $101 and $201.99 per week. Centers where an on-site cook/food manager prepared the menus were significantly more likely to purchase their F&B from local grocery and/or warehouse stores and/or from 2+ sources. Opportunities exist to target CACFP training to specific roles within and specific types of CACFP-participating child day care centers to facilitate compliance with the updated CACFP standards.