Kids’ Diet Diversity Hits a Low: The Startling Numbers
Almost one in four kids eats no more than five different foods per week. Meanwhile, 76% of children aged 8 to 18 have never even tried some vegetables like bok choy or parsnips. Over half of parents describe being in a “constant struggle” to get their children to eat these foods at all. That’s according to a survey conducted in July by research institute OpinionWay for HelloFresh—which has left more than a few nutrition experts worried.
Some families blame tight budgets; others say there just isn’t enough time in the day. The result is the same: kids’ plates stay unbalanced, leaving them at risk of fatigue by the time morning rolls around.
Nutritionist and founder of Napso-therapy Laurence Plumey shared a clear reminder:
“The body is like a scale. It’s all about balance. We need to respect it and give it what it needs to feed the billions of cells that make us who we are.”
Where Do All the Veggies Go?
What’s missing most often from kids’ meals? Vegetables. Many parents simply don’t know how to prepare them in a way their children will enjoy. As Laurence Plumey points out,
“Pressed for time, parents turn to quick and easy options at night. The classic menu—steak, chicken, rice or pasta—always gets everyone’s approval. Just add some cheese to the pasta to make it taste good! Nobody likes plain boiled veggies. You need some culinary creativity to make them appealing.”
Plumey isn’t surprised by the survey’s results, arguing our trouble with vegetables stems from a generally poor diet:
“Even restaurants rarely offer them. Limiting kids this way isn’t doing them any favors. The less they eat as children, the less they’ll eat later on.”
The Power of Vegetables—And Why We Need More
Despite all the complaints, vegetables remain our best ally. Packed with vitamins (B, C, and K), minerals, fiber, and phytonutrients, they help fight off various diseases (including cancer), improve blood vessel health, boost memory, support the immune system, and even fight aging. Low in calories, they help us stay at a healthy weight and fend off extra pounds. Plus, they keep us hydrated and help our bodies regenerate.
As Laurence Plumey explains:
“All foods complement each other. A healthy diet has to be varied: calcium is in dairy products—you won’t find its equivalent elsewhere. Fibers and antioxidants are found only in fruit and vegetables, while high-energy proteins are hiding in eggs. We need a bit of everything, in moderation.”
Making Veggies a Habit (Without the Fight)
For Plumey, it’s simple: we need vegetables at every meal.
“Raw or cooked—they provide things you just can’t get anywhere else. They help us digest: our gut microbiota loves veggies, and it’s important to know that starchy foods can ferment and throw that balance off.”
The vitamin and nutrient content also varies from one fruit or vegetable to another, so variety matters. And with so many options available, especially in places like France (think: soups, leafy salads, tomatoes, endives, gratins with cauliflower or spinach, boiled carrots…), Plumey recommends prepping veggies ahead of time to make things easier.
Still, 42% of parents surveyed admit they don’t cook vegetables because they personally don’t like them—so their children don’t get to try them either. The upside? Parents recognize that spending more time in the kitchen is a chance to discover new foods together. Cooking as a family helps get kids involved and invested in meals—sometimes even changing their minds about those “yucky” veggies.
