(PO04-37-22) Characterizing the Diet Quality of Family Meals Served at Home Utilizing the Healthy Meal Index: A Descriptive Study Among Head Start Caregivers

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Presenting Author(s)

Miriam M. Knopp, BS, RDN
– Graduate Student and Teaching Associate, The Ohio State University, Columbus, Ohio, United States

Co-Author(s)

DO

Devin O'Piela, N/A
– Undergraduate Research Assistant, The Ohio State University, Columbus, Ohio, United States
Cara Pannell, BS
– Graduate Research Assistant, The Ohio State University, Columbus, Ohio, United States
HS

Heather Schier, MS
– The Ohio State University
SS

Sierra Schwierking
– The Ohio State University
Carolyn Gunther, PhD, RND, LD
– Associate Professor, The Ohio State University, Columbus, Ohio, United States

Disclosure(s):

Miriam M. Knopp, BS, RDN: No relevant financial relationship(s) with ineligible companies to disclose.

Objectives: The purpose of this study was to characterize the dietary quality of Head Start (HS) caregivers’ family meals utilizing the Healthy Meal Index (HMI) assessment tool.

Methods: In this cross-sectional study, participants were recruited from three HS programs located in Southside, Columbus from September 2020 to September 2021. Trained research assistants asked participants to recall the food(s) and beverage(s) served at their last family meal. The meal report was coded into food group categories and scored using the HMI scoring system. The HMI Adequacy score (HAS) represents the presence of foods aligned with a healthy diet (e.g., whole fruit). The HMI Moderation score (HMS) represents the absence of foods recommended to be consumed in moderation (e.g., convenience foods). The HAS and HMS are summed to obtain the HMI Total score (HTS). A higher score (HAS, HMS, or HTS) signifies a better dietary quality. Overall means ± SD were calculated for each score.

Results: Sixteen HS caregivers enrolled in the study. 81.3% of caregivers identify as Black. The mean ± SD caregiver age was 31.6 ± 8.9 years, 93.8% were female, and 43.8% were low-income. The mean ± SD for HAS was 40.9 ± 5.2 (out of 65), HMS was 19.3 ± 8.5 (out of 40), and HTS was 60.3 ± 9.4 (out of 105). All meals provided at least one vegetable and protein source. 93.75% of meals contained a convenience food. No meals contained whole grains, and 12.5% of meals provided a whole fruit.

Conclusions: The dietary quality of family meals served at home among HS caregivers demonstrate a need for improvement to support healthy development of HS children. These results will inform future intervention work.

Funding Sources: USDA CYFAR