Abstract
Early childhood is a crucial period for the development of chewing function, which is essential for the overall growth and development of children. However, this period also carries a high risk of food-related choking, necessitating rigorous food safety measures in childcare and educational settings. Although small serving sizes can reduce the risk of choking, they may limit opportunities for children to develop their chewing abilities. This study was aimed to clarify the actual state and influencing factors of meal portion sizes for 2–5-year-olds in childcare and educational facilities. We conducted a questionnaire survey in 425 kindergartens, nurseries, and certified child care centers in Yamaguchi Prefecture. Portion sizes were surveyed for frequently provided foods and food categories (main dish, side dish, soup, and fruit). Facilities were divided into two groups based on whether portion sizes were above or below the median, and distribution of factors surrounding meal provision was compared using the chi-square test. Our results revealed variations in the portion sizes provided to children of the same age across facilities. Additionally, factors such as the frequency of meal rounds, experience level of menu planners, use of outsourced food services, and collaboration with childcare staff were suggested to potentially influence portion sizes.
