30% of Taiwan's Children Are Obese, with 20% Suffering from Fatty Liver! Experts Reveal 3 Dietary Principles: Being Full ≠ Eating Right

As dining out, sugary beverages, and highly processed foods become increasingly common, children's diets are facing a 'double challenge' of calorie excess and nutritional deficiency. According to the '2026 Taiwan Children's Dietary and Nutritional Status Survey Report,' over half of children consume hand-shaken drinks at least once a week, 21.3% eat snacks and desserts almost daily, and 63.2% have starch-heavy dinners. Additionally, 30.2% of children face issues of nutritional excess and overweight. Domestic research also reveals that nearly 20% of obese children and adolescents suffer from non-alcoholic fatty liver disease. Metabolic health risks in children may already be emerging during school age.

Nutritionist Chen Hsiu-wen points out that long-term consumption of high-sugar, high-fat, and refined processed foods—while lacking quality protein, dietary fiber, and micronutrients like iron, calcium, and zinc—can increase the risk of obesity, fatty liver, insulin resistance, and later type 2 diabetes, hypertension, and hyperlipidemia. She emphasizes that the key to children's diets is not just 'eating enough,' but whether they receive sufficient and balanced nutrition during critical growth periods.

Chen Hsiu-wen recommends that parents and children follow four dietary principles: 'good carbohydrates, good fats, high fiber, and high-quality protein' to prevent long-term nutritional imbalances that could elevate metabolic risks. (Provided by Kerry Foods)

To improve children's and families' nutritional literacy, Kerry Foods partnered with the Christian Mustard Seed Service Association and the Yulon Group's sustainable mobile unit, 'Hardcore Car Impact Car,' to host a nutrition education event on August 22 in the Atayal community of Fuxing District, Taoyuan City. The event featured child occupational therapist Wang Hung-che and nutritionist Chen Hsiu-wen, who addressed亲子 interaction, eating behaviors, and food choices through games, hands-on activities, and family participation, helping children turn nutritional knowledge into daily healthy choices.

Common sugary drinks, fried foods, refined pastries, and processed foods consumed by children easily increase extra calorie, sugar, and fat intake. If these are combined with insufficient protein, dietary fiber, and micronutrients, a state of 'sufficient calories but inadequate nutrition' arises.

Domestic research on obese children and adolescents shows that 86 out of 440 participants—about 19.5%—have non-alcoholic fatty liver. Chen Hsiu-wen notes that children are in a critical period of growth, development, and metabolic health formation. Long-term dietary imbalance may not only affect body composition but also increase the risk of fatty liver and metabolic diseases. She advises parents to gradually replace some high-sugar, high-fat, and highly processed foods with whole foods at the family table to build more balanced and sustainable eating habits.

Child occupational therapist Wang Hung-che warns that poor nutrition is closely linked to declining learning ability in children. Modern statistics show that the prevalence of attention deficit hyperactivity disorder (ADHD) among children has reached about 8%, and nearly one-third face emotional disorders—largely due to excessive daily intake of sugary drinks and junk food.

Wang Hung-che emphasizes: 'Being full does not mean eating right.' Children's eating behaviors are not only about food but are also influenced by family choices, daily routines, and mealtime atmosphere. Many children's picky eating or food refusal behaviors are essentially affected by 'eating psychology.' To improve this, parents should grant children autonomy over their food choices, allow them opportunities to decide at the table, or guide them to participate in food preparation, deepening their understanding of food—this can effectively enhance their intrinsic motivation to eat.

Wang Hung-che suggests parents follow three principles:

- Prioritize food quality and variety: Focus not only on satiety but also on whole grains, fruits and vegetables, and high-quality protein, while reducing sugary drinks and highly processed foods. - Establish regular routines and activity levels: Help children build stable eating rhythms through regular meals, sufficient sleep, and daily physical activity. - Create positive mealtime experiences: Avoid pressuring or scolding; instead, use陪伴, modeling, and involving children to gradually increase acceptance of healthy foods.