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Snack and Beverage Sources of Free Sugar in Canadian Preschool-aged Children

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Title: Snack and Beverage Sources of Free Sugar in Canadian Preschool-aged Children
Author: Yu, Jessica
Department: Department of Human Health and Nutritional Sciences
Program: Human Health and Nutritional Sciences
Advisor: Ma, David
Abstract: This thesis investigated free sugar (FS) intake from snacks and beverages among young Canadian children and compared intake with World Health Organization recommendations that FS intake be limited to <5% of total energy (TE). In 267 non-breastfeeding children from 210 families, FS contributed 10.6 ± 6.9% TE (mean ± SD). In our sample, 30% of children consumed ≥5% TE from snack FS and 17% consumed ≥5% TE from beverage FS. Snacks and beverages accounted for 49 ± 30.9% of FS energy. Top snack sources of FS (% children, children’s %TE from FS) were bakery products (55%, 2.4%), candy and sweet condiments (21%, 3.0%), and sugar-containing beverages (SCB) (20%, 4.1%). Top SCB sources of FS (49%, 5.3%) were 100% fruit juice (22%, 4.6%) and flavoured milk (11%, 3.1%). Efforts should be made to reduce FS intake from these sources, particularly bakery products, candy and sweet condiments, and SCBs.
URI: https://hdl.handle.net/10214/26307
Date: 2021-08
Rights: Attribution 4.0 International


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Attribution 4.0 International Except where otherwise noted, this item's license is described as Attribution 4.0 International