LAUSR

Objective Early obesity prevention in key environments where young children spend substantial time, such as early care and education (ECE) is essential. Children are not eating adequate amounts of whole grains, fruits, vegetables, and nutrients, or getting sufficient physical activity in ECE. Family Child Care Homes (FCCH) are licensed home-based ECEs. Few studies have examined nutrition and physical activity (PA) in FCCHs. Objective was to determine the nutrition and PA practices and policies in FCCH. Description Cross-sectional study with self-reported practices and policies conducted in Oklahoma from October 2017 to November 2018. Evaluation Forty-nine providers (44.2 ± 14.2 years, 100% women) participated. FCCH programs supervised 9.7 ± 4.2 children and had been in business for 10.8 ± 9.6 years (range 0.25-40 years). Providers spent 2.8 ± 6.2 hours/week preparing meals. Many (68.8%) providers had a degree in early childhood education or development. The majority prepared meals after children arrive (70%) and before children arrived (54%). Baking (98%) and slow cooker (70%) were the most common food preparation methods. Almost all (91.8%) believed the food program enhanced dietary quality for children. Frequencies of providers meeting all best practices in NAPSACC domains were foods provided (4.3%), beverages provided (2.2%), feeding environment (0%), feeding practices (40%), menus and variety (43.8%), nutrition education and professional development (4.3%), nutrition policy (20.8%), time provided for PA (0%), outdoor play environment (2.4%), daily PA practices (9.8%), PA education and professional development (6.4%), and PA policies (12.8%). Conclusions and Implications Few FCCH providers meet all best practices in nutrition and PA domains. Understanding current practices and procedures is necessary for intervention development and technical assistance training to meet FCCH provider needs and enhance ECE program quality. Funding 2017-68001-26355.