The Stark Reality on Kids’ Plates
According to a survey conducted by OpinionWay for HelloFresh this July, nearly one in four children eats no more than five different foods per week. And here’s the kicker: 76% of kids aged 8 to 18 have never even tasted vegetables like pak choi or parsnip. Over half of parents admit they’re in a « constant struggle » to get their kids to eat any veggies at all. No wonder the numbers are worrying nutrition experts!
Why do children’s plates look so repetitive? Many families point to a lack of money, while others simply don’t have the time. The result: children’s meals end up unbalanced, leaving them tired right from the morning. Dr. Laurence Plumey, a nutritionist and founder of the Napso-therapy method, reminded TF1 Info:
“It’s all a question of balance. We have to respect our bodies and give them what they need to feed the billions of cells that make us who we are.”
Vegetables: The Constantly Missing Guest
So what’s getting left off the plate? Vegetables. Many parents say they don’t know how to prepare them. Dr. Plumey recognizes the problem:
“It takes some organization to cook vegetables. In the rush of everyday life, parents fall back on quick-and-easy dinners. The classic steak, chicken, rice, or pasta gets a thumbs up from everyone. Just add some cheese to the pasta for taste. Nobody likes bland, boiled vegetables! You need a bit of culinary flair to make them appealing.”
She’s not surprised by the results. Fernely, our trouble with vegetables comes from the narrowness of what we eat daily. Even many restaurants don’t offer much in the way of veggies. Dr. Plumey warns:
“It’s not helping children to limit their choices. The less vegetables they eat as kids, the less they’ll eat as adults.”
Vegetables: More Than Just a Side Dish
Yet vegetables are actually our best ally. Packed with vitamins (B, C, or K), minerals, fiber, and phytonutrients, they help fight diseases—including various cancers—improve our blood vessel health, boost memory, rev up the immune system, and slow the aging process. They’re low in calories, helping us maintain a healthy weight and avoid gaining excess pounds. Plus, they provide water and help our bodies to regenerate.
Dr. Plumey underlines:
“All foods complement each other. A healthy diet has to be varied: calcium is in dairy products, you won’t find its equivalent elsewhere; fiber and antioxidants are only in fruits and vegetables, while energy-rich proteins are hiding in eggs. We need a bit of everything, and not too much of anything.”
Making Veggies a Habit: Tips for Families
According to Dr. Plumey, we should have vegetables at every meal—raw or cooked—since they offer things no other food can. They’re great for digestion, too:
“Our gut microbiome loves vegetables, and keep in mind that starches ferment and disrupt the balance.”
Different fruits and veggies deliver a range of vitamins and nutrients, so variety is key. Fortunately, there’s a great selection in France—think soups, green salads, tomato salads, endive, cauliflower or spinach gratins, or simply boiled carrots. Dr. Plumey recommends prepping veggies in advance to make it easier on busy weeknights.
The survey also showed that 42% of parents admit not cooking vegetables simply because they don’t like them. The end result: their kids never get to try them, either. However, those same parents agree that spending more time in the kitchen can help the whole family discover new foods. Cooking together, they say, is a great way to involve kids in meals—and who knows, maybe even get them to change their minds about eating their greens!
John is a curious mind who loves to write about diverse topics. Passionate about sharing his thoughts and perspectives, he enjoys sparking conversations and encouraging discovery. For him, every subject is an invitation to discuss and learn.
