One approach to halting the childhood obesity epidemic has been the modification of foods available to children during the school day. In recent years there has been an increased focus on obesity prevention efforts among children ages birth to 5 and the role of child care settings in prevention efforts. Head Start serves as an important venue for early childhood obesity prevention programming; as the nation's largest federally funded early childhood program, it serves large numbers of children from low-income families who are members of racial and ethnic minority groups that are at particularly high risk for developing overweight and obesity. This article summarizes the findings and implications of a study that evaluated food service modifications designed to increase culturally diverse meals served in Head Start programs while adhering to nutrition performance standards in Boston, Massachusetts.