Dietary Diversity, Food Selectivity, And Family Meal Practices Among Preschool Children in Tripoli, Libya

Abstract

Preschool diets influence nutrient adequacy and the establishment of eating patterns that may persist into later childhood. Evidence describing dietary variety and family feeding practices among young children in Libya remains limited. This study was conducted to describe dietary diversity, food selectivity, breakfast habits, family meal participation, and consumption of major food groups among preschool children in Tripoli. This secondary analysis used data from a kindergarten-based cross-sectional study conducted in selected municipalities of Tripoli between November 2025 and April 2026. The analytic sample included 131 children aged 24–60 months with completed anthropometric and parent/caregiver questionnaires. Descriptive statistics were used to summarise demographic characteristics, number of food groups consumed daily, weekly food-group frequency, family eating routines, food selectivity, and dietary supplement use. Dietary-diversity information was available for 129 children. Fewer than three food groups per day were reported for 21.7%, three to five groups for 61.2%, and more than five groups for 17.1%. Daily consumption was highest for dairy products (67.9%) and protein-rich foods (64.1%), followed by vegetables (59.5%), fruits (42.7%), and cereals or starches (41.5%). Regular breakfast consumption was reported for 89.1% of children. Most children always (74.8%) or often (17.6%) ate with their families; nevertheless, food selectivity or food refusal affected 41.1%. Most children received no dietary supplements (71.8%). The children were typically well organised to eat on a schedule, although food variety was moderate as compared to ideal and food selectivity was also commonplace. The interventions must be based on a combination of practical dietary diversity education and responsive feeding approaches as well as family-based counselling. Population-based research in which validated preschool dietary instruments are used is justified.