STUDY OBJECTIVE: The present study was conducted to determine the effects of applying different fat reduction strategies to the overall nutrient profile of diets for preschool-age children. DESIGN: Computer modeling techniques were used to modify the diets of children (ages 2 through 3 and 4 through 5 years old) to meet contemporary dietary recommendations (< 30% of calories from total fat, < 10% from saturated fatty acids, and < 300 mg of cholesterol daily). Fat reduction strategies were applied to a 1-week menu that included preschoolers' favorite foods. Strategies applied were replacing high-fat meat exchanges with lean meat exchanges (+/- three high-fat meat exchanges per week), replacing higher fat milks with skim milk, replacing high-fat meat exchanges with medium-fat meat exchanges, using fat-modified products, using low-fat preparation techniques, and added fat. All diets were made isocaloric after modifications were applied. RESULTS: It is more difficult to meet all recommendations for the 2- and 3-year-old children. Use of skim milk is the simplest strategy to use for the 4- and 5-year-old children, although other single strategies are effective. CONCLUSIONS: When multiple strategies are effected. Some diets are very low in fat (< 20% of calories) and potentially inadequate in energy and nutrients. It is important that caregivers know the appropriate foods to choose when modifying fat in children's diets to ensure meeting energy and nutrient requirements.
STUDY OBJECTIVE: The present study was conducted to determine the effects of applying different fat reduction strategies to the overall nutrient profile of diets for preschool-age children. DESIGN: Computer modeling techniques were used to modify the diets of children (ages 2 through 3 and 4 through 5 years old) to meet contemporary dietary recommendations (< 30% of calories from total fat, < 10% from saturated fatty acids, and < 300 mg of cholesterol daily). Fat reduction strategies were applied to a 1-week menu that included preschoolers' favorite foods. Strategies applied were replacing high-fat meat exchanges with lean meat exchanges (+/- three high-fat meat exchanges per week), replacing higher fat milks with skim milk, replacing high-fat meat exchanges with medium-fat meat exchanges, using fat-modified products, using low-fat preparation techniques, and added fat. All diets were made isocaloric after modifications were applied. RESULTS: It is more difficult to meet all recommendations for the 2- and 3-year-old children. Use of skim milk is the simplest strategy to use for the 4- and 5-year-old children, although other single strategies are effective. CONCLUSIONS: When multiple strategies are effected. Some diets are very low in fat (< 20% of calories) and potentially inadequate in energy and nutrients. It is important that caregivers know the appropriate foods to choose when modifying fat in children's diets to ensure meeting energy and nutrient requirements.