Objective: Modifying the unhealthy dietary habits of children in low- and middle-income countries is important to overcome the increasing prevalence of childhood under- and overnutrition. Dietary habit formation is multifactorial, with parental influence fundamental in determining children's food environment and intake. Therefore, understanding…

This study presents the perceptions and practices of fundamental movement skills (FMS), healthy eating habits and physical activity (PA) in early years professionals (EYP). An online mixed-method survey comprising questions relating to practices of FMS, healthy eating habits and PA was completed by 137 EYPs (128 females). Frequency analysis…

Mealtime is an essential occupation that occurs daily in the school setting for all learners. This study explored how school occupational therapy practitioners address mealtime challenges using a one-group, convergent mixed methods design. Participants were school occupational therapy practitioners who service pre-K to 5th-grade students. Data…

Preschool teachers use their ideals as a sifter to comb through their most pertinent funds of knowledge related to mealtimes with young children. The purpose of this two-cycle action research study was to investigate and enhance child-feeding professional learning opportunities--targeted at early childhood educators working with young children…

This article presents a case study on changing food practices from traditional cold sandwich meals to hot meals in a Norwegian kindergarten. Data were sourced from interviews, complemented by non-participatory video observation and observational notes. Building on Fullan's model for understanding a change process, this paper presents the…

For centuries we have been using food for our well-being and health maintenance. As far back as Hippocrates (known as the father of medicine), food has been a center stone used as the good or suffering of humanity. The Bible references food and fasting, cleansing and revitalization to heal the spirit. Before the scientific discovery of synthetic…

Our study examined the relationship between improved personal health behaviors of Head Start teachers and the promotion of positive health behaviors in their classrooms. Thirty-three Head Start teachers across seven centers received six 30-min nutrition education lessons. Dietary intake, physical activity, and self-efficacy for promoting positive…

Background: Because healthy habits are established early in life, it is important to teach young children about foods that contribute to a healthy diet. One of the strategies recommended by the 2015-2020 Dietary Guidelines is to implement educational programs in community settings such as child care and preschool settings. Head Start is one such…

This study aimed to understand early childhood pre-service teachers' thoughts and experiences with nutrition education in their undergraduate program and how these experiences play into their perceptions and future use of nutrition education within their own classrooms. Using phenomenology, 11 in-depth telephonic interviews were conducted with…

This study aims to examine the effects of an intervention model, "Change Nutrition by Doing," in which children act as agents of change -- by 'doing' -- in taking responsibility for the contents of the lunch box they bring from home to consume at an early childhood centre. This quasi-randomised case-control trial consisted of 35 Israeli…

Many teachers struggle with implementing self-help eating goals for children with autism spectrum disorder (ASD). No group programs exist to target this important problem. We used findings from applied behavior analysis research and adapted single-subject interventions into a group-based eating program. In describing the program using two…

This study investigated the food consumption and nutrition perceptions of pre-service early childhood teachers using a mixed method research design. Data was gathered from 37 pre-service early childhood teachers through survey consisting of items in rating scale and open-ended questions. Descriptive analyses were conducted to report pre-service…

Food practices are culturally and historically situated, and so are conceptions of 'risk'. Comparative studies of food practices can highlight these cultural norms and conceptions. In this article we will present results from a study that investigated food practices in Norwegian and French kindergartens with a particular focus on constructions of…

This article considers what the repercussions are when the concept of "quality" is examined within the epistemological and ontological theoretical shifts that are afforded by post-humanism. In particular, Braidotti's configuring of thinking as "nomadic activity" and the need for "process ontology", together with…

This report uses data from a survey that is a follow-up to the survey of childcare and early years providers for 2019. It provides data on: (1) the special educational needs inclusion fund (SENIF); and (2) early years' providers experiences of different funding mechanisms, particularly the early years pupil premium (EYPP), disability access fund…