| Studies have suggested serving ready-to-eat cereal in breakfast can lower cholesterol, sodium, energy from total fat, and saturated fat, and can increase fiber consumption of children. The objectives of this study were to determine if ready-to-eat cereal could lower the energy from total and saturated fat and increase iron and fiber in meals, and to determine the characteristics of breakfast food items of childcare centers participating in the Child and Adult Care Food Program in Mississippi.; Forty-eight childcare centers participated in the study, and 954 and 940 breakfast and full day meals (breakfast, lunch, and snack) were analyzed, respectively. Menus were planned by more than one person, usually the facility directors and cooks. Milk and biscuits were the first and second most frequently listed food items in breakfast menus. Breakfast menus that included ready-to-eat cereal but no meat or meat alternatives provided significantly more iron, and less sodium, cholesterol, energy from total fat, and saturated fat in breakfast and full day meals. All meals provided adequate amounts of calcium, vitamin A, vitamin C and protein in breakfast and full day meals with respect to nutrition needs. However, meals planned based on the CACFP Meal pattern did not provide adequate energy. Results suggest meals would benefit by increasing the serving size of grain products or decreasing the energy recommendation. |
