The provision of ultra-processed foods and their contribution to sodium availability in Australian long day care centres.

ABSTRACT:

Objectives

To categorize and assess all foods, beverages and ingredients provided over one week at Australian long day care (LDC) centres according to four levels of food processing and to assess the contribution of Na from each level of processing.

Design

Cross-sectional.

Setting

Menus for lunch, morning and afternoon snacks were collected from LDC centres. The level of food processing of all foods, beverages and ingredients was assessed utilizing a four-level food processing classification system: minimally processed (MP), processed culinary ingredients (PCI), processed (P) and ultra-processed (ULP).

Results

A total of thirty-five menus (lunch, n 35; snacks, n 70) provided to 1-5-year-old children were collected from seven LDC centres. Proportions of foodstuf

SUBMITTER: O'Halloran SA 

PROVIDER: S-EPMC10260881 | biostudies-literature | 2018 Jan

REPOSITORIES: biostudies-literature