This study evaluated the effects of two meal service strategies on intake of fruits and vegetables of preschool children: 1) serving fruits and vegetables in advance of other menu items as part of traditional family style meal service; and 2) serving meals portioned and plated by providers. Researchers found that fruit consumption and intake of some nutrients found in fruits were modestly higher when fruits and vegetables were served first rather than in tandem with other menu items. Vegetable intake was not found to be significantly higher during the fruit- and vegetable-first serving strategy. In contrast, fruit and vegetable intakes were significantly lower and energy intake significantly higher during the provider-portioned serving strategy.