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Timing of serving dessert but not portion size affects young children’s intake at lunchtime

Introduction</h5> It has been established that American children 2–5 years of age consume excess amounts of solid fats and added sugars (SoFAS) ( Ball, Benjamin, & Ward, 2008 ). Desserts are a standard part of Western cuisine and contribute to SoFAS in children’s diets. In 2–18 year olds, grain desserts (cakes, cookies, donuts, pies, crisps, cobblers, and granola bars) are the top source of energy (138 kcal/day), the second major source of solid fats (43 kcal/day from solid fat), and the third major source of added sugars (40 kcal/day from added sugars) with dairy desserts being the fourth major source of added sugars (29 kcal/day from added sugars) ( Reedy & Krebs-Smith, 2010 ). Within any given day, about 85% of children 2–3 years of age consume some type of sweetened beverage, dessert, sweet, or salty snack ( Fox, Condon, Briefel, Reidy, & Deming, 2010 ). The question of how dessert influences children’s total energy consumed at meals has not been adequately examined.</P>Between the ages of 2 and 5 years old food intake is correlated with food preferences, which are established by the age of four ( Kuhl, Clifford, & Stark, 2012 ). Innately, young children prefer sweet http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Appetite Elsevier
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