(P20-084-24) Diet Quality of Children 6 to 24 Months Old in Low-Income Households in the US: Commendations and Concerns

Objectives: Infants (6-to-24 months) in low-income households are at increased risk for poor diet quality and obesity. The complementary feeding period, when solid foods are first introduced, is crucial for understanding and improving diet quality. The goal of this study was to examine the diet quality of infants in low-income households in Columbus, Ohio, USA.

Methods: A demographic questionnaire and 24-hour dietary recalls were used to collect data (n=53). Dietary quality was determined with the Diet Quality Index Score (DQIS). Descriptive statistics were used to describe study participants. Mann-Whitney tests were used to compare DQIS between age groups. Differences in mean modified DQIS by demographics were assessed using linear regression.

Results: Mean modified DQIS did not differ between age groups 6-to-11 (n=27) and 12-to-24 (n=26) months (p=0.89). In terms of food groups, we found a reduction in milk consumption (p=0.0002) but increase in protein consumption with age (p < 0.0001). Vegetable consumption tended to increase (p= 0.06) between the 6-11 month and the 12-24 month groups. Intake of sugar sweetened beverages was low in the 6-11 month and 12-24 month (5.00 ± 0.00) groups. Whole fruit consumption was slightly higher in the 6-11 month group (2.22 ± 1.06) compared to the 12-24 month group (2.12 ± 0.92), whereas 100% fruit juice (5.00 ± 0.00) and refined grain consumption (2.50 ± 0.00) were high at 6-11 months and remained high at 12-24 months (5.00 ± 0.00; 2.50 ± 0.00, respectively). Foods with added sugars (5.00 ± 0.00 vs. 4.81 ± 0.98) and salty snacks increased (4.72 ± 0.80 vs. 4.33 ± 1.33) with age.

Conclusions: High intake of vegetable and low intake of sugar sweetened beverages was commendable. However, the high intake of 100% fruit juice, other added sugar, and salty snacks are causes for concern, as persistent intake of these foods can increase risk for early obesity. Nutrition education is needed at this critical period to improve diet quality and decrease obesity risk.

Funding Sources: The Ohio State University, Initiative for Food and Agricultural Transformation