scholarly journals Dietary guidelines and patterns of food and nutrient intake in Sweden

1999 ◽  
Vol 81 (S1) ◽  
pp. S113-S117 ◽  
Author(s):  
Wulf Becker
Keyword(s):  
Dietary Fibre ◽  
Nutrient Intake ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Fruit And Vegetables ◽  
Dietary Survey ◽  
Frequent Consumption ◽  
Total Carbohydrates ◽  
Food And Nutrient Intake ◽  
Total Fat

The Nordic and Swedish Nutrition Recommendations emphasize the balance between macronutrients in the diet. The amount of saturated and total fat should be limited to c. 10 %energy and 30 %energy, respectively, and the amount of total carbohydrates should be 55–60 %energy. Data from the first Swedish national dietary survey in 1989 show that the average diet is too high in fat, especially saturated fat (36–37 %energy and 16 %energy, respectively) while the content of total carbohydrates and dietary fibre is too low. However, parts of the population consume a diet that meets the recommendation for a particular macronutrient. A comparison of subjects with a low or high intake of total fat and saturated fat, dietary fibre or fruit and vegetables show some common trends with respect to the characteristics of a dietary pattern equal or close to the recommendations, e.g. more frequent consumption of fruit and vegetables and a lower consumption of some fat-rich foods, such as spreads, cheese and sausages.

scholarly journals Recent national French food and nutrient intake data

1999 ◽  
Vol 81 (S1) ◽  
pp. S57-S59 ◽  
Author(s):  
Jean-Luc Volatier ◽  
Philippe Verger
Keyword(s):  
Saturated Fat ◽  
Dietary Guidelines ◽  
Fat Intake ◽  
Dietary Survey ◽  
The North ◽  
Health Authorities ◽  
Public Health Authorities ◽  
The Mean ◽  
Food And Nutrient Intake ◽  
Saturated Fat Intake

In France, the first national dietary survey, called ASPCC, was done in 1993–1994. According to this survey, the mean fat intake in France is rather high, both for men (37.7 %) and women (40 %). Saturated fat intake is above 15 % of energy. The intake of fruit and vegetables is particularly low for younger people and manual workers. Fruit intake is also lower for people from the north of the country. These data show the necessity of a targeted nutritional policy in France. Therefore, public health authorities are determining new dietary guidelines. The fact that people with unsatisfactory nutritional status are often not concerned with nutrition proves the importance of simple understandable food-based dietary guidelines.

scholarly journals An approach to the development of food-based dietary guidelines for Ireland

1999 ◽  
Vol 81 (S1) ◽  
pp. S77-S82 ◽  
Author(s):  
Mary A. T. Flynn ◽  
John M. Kearney
Keyword(s):  
Food Intake ◽  
Dietary Fibre ◽  
Dietary Guidelines ◽  
Fruit And Vegetables ◽  
Irish Population ◽  
Nutrition Survey ◽  
National Nutrition Survey ◽  
The Mean ◽  
Total Fat ◽  
Recommended Level

The aim of the present study was to analyse the different food and nutrient intakes of the adult Irish population from the lowest and highest quartiles of intake for total fat (%energy) dietary fibre (g/MJ) and fruit and vegetables (g/day). Data on Irish adults (n = 715) from the Irish National Nutrition Survey conducted in 1989 were used for the analyses and showed that the average diet is low in dietary fibre, with fruit and vegetables being only half the recommended level of 400 g. Comparisons of people with low or high intakes (from lowest and highest quartiles) of total fat (%energy), dietary fibre (g/MJ) and fruit and vegetables (g/day) show patterns of food intake differing in both the percentage of consumers and in the mean intakes among consumers only. This analysis provides data which may be useful as a first step towards the development of food-based dietary guidelines for Ireland. In particular, the low intake of fruit and vegetables in the adult Irish population deserves special attention.

scholarly journals Dietary guidelines and patterns of intake in Denmark

1999 ◽  
Vol 81 (S1) ◽  
pp. S43-S48 ◽  
Author(s):  
Jóhanna Haraldsdóttir
Keyword(s):  
Vegetable Intake ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Fruit And Vegetables ◽  
Fat Intake ◽  
Frequency Survey ◽  
Dietary Fibre Intake ◽  
Total Fat ◽  
Age Range ◽  
High Median

Food-based dietary guidelines in Denmark have usually been expressed in simple terms only and need to be elaborated. Quantitative recommendations on fruit and vegetable intake were issued in 1998, recommending 600 g/d (potatoes not included). This paper is based on a national dietary survey in 1995 (n = 3098, age range 1–80 years) supplemented with data from a simple frequency survey in 1995 (n = 1007, age range 15–80 years) and from the first national survey in 1985 (n = 2242, age range 15–80 years). Only data on adults are included in this paper. Fat intake, saturated fat in particular, is too high (median intake 37 %energy and 16 %energy, respectively). Main fat sources are separated fats (butter, margarine, oil, etc.: 40 %), meat (18 %), and dairy products (21 %). Total fat intake decreased from 1985 to 1995 but fatty acid composition did not improve. Dietary fibre intake is from 18 to 22 g/d (women and men, respectively) with 62 % from cereals, 24 % from vegetables and 12 % from fruit. Mean intake of vegetables and potatoes was from 200 to 250 g/d (women and men, respectively). Mean intake of fruit and vegetables (potatoes not included) was 277 g/d, or less than half of the new recommendation (600 g/d). Only 15 % of participants in the frequency survey reported consuming both fruit and vegetables every day, and only 28 % reported to do so almost every day. In conclusion, dietary intake in Denmark is characterized by a high intake of saturated fat and total fat, and by a relatively low intake of fruit and vegetables.

scholarly journals Assessment of the accuracy of nutrient calculations of five popular nutrition tracking applications

2018 ◽  
Vol 21 (8) ◽  
pp. 1495-1502 ◽  
Author(s):  
Carly Griffiths ◽  
Lisa Harnack ◽  
Mark A Pereira
Keyword(s):  
Total Protein ◽  
Dietary Fibre ◽  
Nutrient Intake ◽  
Saturated Fat ◽  
Analysis Software ◽  
Dietary Analysis ◽  
Total Sugars ◽  
Dietary Recall ◽  
Recall Data ◽  
Total Fat

AbstractObjectiveTo assess the accuracy of nutrient intake calculations from leading nutrition tracking applications (apps).DesignNutrient intake estimates from thirty 24 h dietary recalls collected using Nutrition Data System for Research (NDSR) were compared with intake calculations from these recalls entered by the researcher into five free nutrition tracking apps. Apps were selected from the Apple App Store based on consumer popularity from the list of free ‘Health and Fitness’ apps classified as a nutrition tracking apps.SubjectsDietary recall data collected from thirty lower-income adults.ResultsCorrelations between nutrient intake calculations from NDSR and the nutrition tracking apps ranged from 0·73 to 0·96 for energy and macronutrients. Correlations for the other nutrients examined (Na, total sugars, fibre, cholesterol, saturated fat) ranged from 0·57 to 0·93. For each app, one or more mean nutrient intake calculations were significantly lower than those from NDSR. These differences included total protein (P=0·03), total fat (P=0·005), Na (P=0·02) and cholesterol (P=0·005) for MyFitnessPal; dietary fibre (P=0·04) for Fitbit; total protein (P=0·0004), total fat (P=0·008), Na (P=0·002), sugars (P=0·007), cholesterol (P=0·0006) and saturated fat (P=0·005) for Lose It!; Na (P=0·03) and dietary fibre (P=0·005) for MyPlate; and total fat (P=0·03) for Lifesum.ConclusionsFindings suggest that nutrient calculations from leading nutrition tracking apps tend to be lower than those from NDSR, a dietary analysis software developed for research purposes. Further research is needed to evaluate the validity of the apps when foods consumed are entered by consumers.

scholarly journals Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 489
Author(s):  
Emilie Croisier ◽  
Jaimee Hughes ◽  
Stephanie Duncombe ◽  
Sara Grafenauer
Keyword(s):  
Dietary Fibre ◽  
Saturated Fat ◽  
Health Claims ◽  
Whole Grain ◽  
Breakfast Cereal ◽  
Full Data ◽  
Data Set ◽  
Time Points ◽  
Total Fat ◽  
Over Time

Breakfast cereal improves overall diet quality yet is under constant scrutiny with assertions that the category has not improved over time. This study aimed to comprehensively analyse the category of breakfast cereals, the nutritional values, and health claims across eight distinct sub-categories at four time points (2013, 2015, 2018, and 2020). An audit of products from four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA, and Woolworths) collected ingredient lists, nutrition information, claims and Health Star Rating (HSR) for biscuits and bites; brans; bubbles, puffs, and flakes; granola and clusters; hot cereal flavoured; hot cereal plain; muesli; breakfast biscuits. The median (IQR) were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre, and sodium for comparisons over time points by nutrient. Data from 2013 was compared with 2020 (by sub-category and then for a sub-section of common products available at each time point). Product numbers between 2013 (n = 283) and 2020 (n = 543) almost doubled, led by granola and clusters. Whole grain cereals ≥ 8 g/serve made up 67% of products (↑114%). While there were positive changes in nutrient composition over time within the full data set, the most notable changes were in the nutrition composition of cereals marketed as the same product in both years (n = 134); with decreases in mean carbohydrate (2%), sugar (10%) and sodium (16%) (p < 0.000), while protein and total fat increased significantly (p = 0.036; p = 0.021). Claims regarding Dietary Fibre and Whole Grain doubled since 2013. Analysis of sub-categories of breakfast cereal assisted in identifying some changes over time, but products common to both timeframes provided a clearer analysis of change within the breakfast category, following introduction of HSR. Whole grain products were lower in the two target nutrients, sodium and sugars, and well-chosen products represent a better choice within this category.

scholarly journals Nutritional Adequacy Rate (RDA) and Nutritional Value Information (ING) of Tuna Kering Kayu Fish Canned with Tuna Fish Bone Flour Substitution

2020 ◽  
Vol 13 (2) ◽  
pp. 352
Author(s):  
Umar Tangke ◽  
Bernhard Katiandagho ◽  
Rochmady Rochmady
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Fish Bone ◽  
Nutritional Adequacy ◽  
Tuna Fish ◽  
Laboratory Test Results ◽  
Total Carbohydrates ◽  
Total Fat ◽  
Packaged Food ◽  
Almost All

The nutritional adequacy figure, which is then informed in the ING, is a value that shows the average need for certain nutrients that must be met every day for almost all people with certain characteristics including age, gender, level of physical activity, and physiological conditions, to live. healthy. Information on nutritional value aims to inform the nutritional content contained in food or beverages as a guide for consumers to make choices before deciding to buy packaged food or beverage, so this research aims to test the Nutritional Adequacy Rate (RDA) of wood dried tuna which is then informed. in the form of Nutritional Value Information (ING) on the packaging label for wood dried tuna products. The laboratory test results showed that the diversified product of wood dried tuna with fish bone meal substitution after being processed with modern packaging through the canning process has a nutritional adequacy rate (RDA) per 50 g is total energy 80 kcal, 2g total fat, 1g saturated fat, cholesterol 13mg, 12g protein, 3g total carbohydrates, 1g dietary fiber, 1g sugar, 150mg sodium, 180mg potassium, 52.44 mg calcium, 1g iron.

scholarly journals Comprehensive Nutrition Review of Grain-Based Muesli Bars in Australia: An Audit of Supermarket Products

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 370 ◽  
Author(s):  
Felicity Curtain ◽  
Sara Grafenauer
Keyword(s):  
Standard Deviation ◽  
Dietary Fibre ◽  
Saturated Fat ◽  
Food Choices ◽  
Nutritional Supplement ◽  
Dietary Guidelines ◽  
Whole Grain ◽  
Added Sugars ◽  
Policy Initiatives ◽  
Nutrition Review

Muesli bars are consumed by 16% of children, and 7.5% of adults, and are classified as discretionary in Australian Dietary Guidelines, containing “higher fat and added sugars” compared with core food choices. This study aimed to provide a nutritional overview of grain-based muesli bars, comparing data from 2019 with 2015. An audit of muesli bars, grain-based bars, and oat slices was undertaken in January 2019 (excluding fruit, nut, nutritional supplement, and breakfast bars) from the four major supermarkets in metropolitan Sydney. Mean and standard deviation was calculated for all nutrients on-pack, including whole grain per serve and per 100g. Health Star Rating (HSR) was calculated if not included on-pack. Of all bars (n = 165), 63% were ≤ 600 kJ (268–1958 kJ), 12% were low in saturated fat, 56% were a source of dietary fibre, and none were low in sugar. Two-thirds (66%) were whole grain (≥8 g/serve), with an average of 10 g/serve, 16% of the 48 g Daily Target Intake. HSR featured on 63% of bars (average 3.2), with an overall HSR of 2.7. Compared to 2015, mean sugars declined (26.6 g to 23.7 g/100 g; p < 0.001), and 31% more bars were whole grain (109 up from 60 bars). Although categorised as discretionary, there were significant nutrient differences across grain-based muesli bars. Clearer classification within policy initiatives, including HSR, may assist consumers in choosing products high in whole grain and fibre at the supermarket shelf.

scholarly journals The Health Canada Surveillance Tool could be an effective method for assessing alignment with 2019 Canada's Food Guide

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Christine Mulligan ◽  
Beatriz Franco-Arellano ◽  
Mary R L'Abbe
Keyword(s):  
Saturated Fat ◽  
Dietary Guidelines ◽  
Food Label ◽  
Food Category ◽  
Total N ◽  
University Of Toronto ◽  
Label Information ◽  
Total Fat ◽  
Health Canada ◽  
Kappa Agreement

AbstractThe Health Canada Surveillance Tool (HCST), a Canadian nutrient profile (NP) model, assesses products’ adherence to the 2007 Canada's Food Guide (CFG), using thresholds for total fat, saturated fat, sugars and sodium. In 2019, new dietary guidelines were published (i.e., CFG 2019); however; the HCST has not been updated to reflect changes implemented in this new guide. Given suggestions to adapt previously validated NP models rather than create new models, this research aimed to assess whether the HCST could be a useful tool to assess alignment with updated dietary guidance. Specifically, the objective of this study was to test the agreement between products’ alignment with the CFG 2007 (as per the HCST) and products’ alignment with the recently released CFG 2019 guidelines. This study analyzed data from the University of Toronto Food Label Information Program (FLIP) 2017 database. FLIP contains label and nutrition information for prepackaged food products from top Canadian grocery retailers. Products were categorized into Tiers based on HCST thresholds: Tiers 1 and 2 were considered “in line” with dietary guidance, while Tiers 3, 4 and “Other” (i.e. foods not addressed by CFG) were considered “not in line”. Two raters independently classified foods according to their alignment to CFG 2019. Proportions of products that were considered “in line” with CFG 2007 and 2019 were calculated. Overall agreement between alignment with CFG 2007 and 2019 was determined by cross-classifications of the proportion of products considered “in line” or “not in line” with both CFG versions. Cohen's Kappa (κ) statistic tested the level of agreement (Interpretation of κ: 0.01–0.20, “slight”; 0.21–0.40, “fair”; 0.41–0.60, “moderate”; 0.61–0.80, “substantial”; and 0.81–0.99, “almost perfect”). Analyses were conducted overall and by Health Canada's Table of Reference Amounts for Food category. In total, n = 16,973 products were analyzed, with 98% inter-rater reliability for CFG 2019 alignment. Overall, 30.2% and 28.2% of products were “in line” with CFG 2007 and 2019, respectively, with 80.4% overall agreement and “moderate” kappa agreement (κ [95% CI]: 0.49 [0.46, 0.49]). Overall agreement in individual food categories ranged from 100% (Dessert Toppings, Sauces, Sugars and Sweets; κ: N/A) to 54.8% (Eggs, κ: 0.21 [-0.01, 0.4]). From these results, the HCST appears to be an effective NP model for assessing alignment with CFG 2019. Further analysis could elucidate specific areas for adaptation of the HCST to optimize its functionality in this context.

scholarly journals Associations between yogurt consumption and nutrient intake in the United Kingdom

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Yong Zhu ◽  
Jessica Smith ◽  
Neha Jain ◽  
Vipra Vanage ◽  
Mitesh Sharma ◽  
...  
Keyword(s):  
Vitamin D ◽  
United Kingdom ◽  
Energy Intake ◽  
Nutrient Intake ◽  
Daily Intake ◽  
Saturated Fat ◽  
Food Diary ◽  
Nutrition Survey ◽  
The United Kingdom ◽  
Total Fat

AbstractIntroduction: The present study was conducted to examine yogurt consumption patterns and investigate associations between yogurt consumption and nutrient intake using data from the National Diet and Nutrition Survey (NDNS) rolling programme in the United Kingdom.Materials and Methods: Children aged 1.5–18 years old (N = 2564) and adults aged 19 years or older (N = 2705) from the NDNS 2012/13–2015/16 were included in the study. The average of four-day food diary data was used for analysis. Yogurt included all food items from the yogurt, fromage frais and dairy dessert food group, excluding dairy dessert products. Participants were classified as yogurt eaters if they reported consumption of yogurt at least once during the four days. Percentage contribution of yogurt to daily intake of nutrients in yogurt eaters was calculated. Multiple linear regression analyses for surveys were used to compare differences in energy and nutrient intake between yogurt eaters and non-eaters, adjusting for sociodemographic characteristics. Energy intake was also adjusted for in nutrient data analysis.Results: The prevalence of yogurt consumption was 53% in children and 39% in adults. The daily intake of yogurt was 105 g and 132 g, respectively. Yogurt is an important source of calcium and riboflavin in children and adults, as well as vitamin D in children, accounting for over 15% of daily intake of these nutrients. Compared to non-eaters, yogurt eaters had significantly higher energy intake in both children and adults; they also had significantly higher intake of protein, fiber, calcium, magnesium, phosphorus, potassium, folate, riboflavin, thiamin, and vitamin C, as well as significantly lower intake of sodium. Child yogurt eaters also had significantly higher intake of vitamin A and vitamin B12, and lower intake of total fat, whereas adult yogurt eaters had significantly higher intake of carbohydrate, iron, zinc, vitamin D and vitamin E, compared to non-eaters. Both yogurt eaters in children and adults had higher intake of total sugar; nonetheless, non-milk extrinsic sugar intake did not differ by yogurt consumption status in children, and it was significantly lower in adult yogurt eaters. Saturated fat intake did not differ by yogurt consumption status in children and adults.Discussion: Yogurt is an important dietary source of several nutrients in the United Kingdom. Its consumption was positively associated with intake of total energy and many nutrients to encourage, but not positively associated with intake of sodium, total fat, saturated fat, and non-milk extrinsic sugar in both children and adults.

scholarly journals Does the diet of Tehranian adults ensure compliance with nutritional targets? Observations from the Tehran Lipid and Glucose Study

2011 ◽  
Vol 14 (9) ◽  
pp. 1539-1548 ◽  
Author(s):  
Firoozeh Hosseini-Esfahani ◽  
Mahsa Jessri ◽  
Parvin Mirmiran ◽  
Mahboubeh Sadeghi ◽  
Fereidoun Azizi
Keyword(s):  
Public Health ◽  
Risk Factors ◽  
Dietary Fibre ◽  
Vegetable Consumption ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Dietary Intakes ◽  
Cross Sectional ◽  
Dietary Compliance ◽  
Fibre Intake

AbstractObjectiveTo analyse dietary compliance with WHO/FAO nutritional objectives, identify food subgroups that contribute to discrepancies between dietary intakes and recommendations, and assess food patterns and risk factor profiles at common nutritional targets.DesignThe study was a population-based, cross-sectional assessment of the dietary patterns of Tehranian adults. Usual dietary intake was assessed in relation to common nutritional targets of public health (fat, saturated fat, dietary fibre, fruit and vegetables) using a validated FFQ. Metabolic syndrome (MetS) risk factors were diagnosed based on the Iranian-modified diagnostic criteria of the National Cholesterol Education Program Adult Treatment Panel III.SettingThe Tehran Lipid and Glucose Study (2005–2008).SubjectsA total of 2510 individuals (1121 men and 1389 women), aged between 19 and 70 years.ResultsGenerally, 68·5 % of total grain ounce-equivalents were derived from refined grains, with rice making up 36·6 % of all grains consumed. Solid fat (61·1 %) contributed more to discretionary energy than did added sugars (38·9 %). There was a twofold difference in fruit and vegetable consumption between the lowest and highest quartile categories of dietary fibre intake. The probability of having MetS was significantly lower in the highest quartile of fibre intake v. the lowest (OR = 0·69, 95 % CI 0·58, 0·84 v. OR = 0·92, 95 % CI 0·80, 1·03; P -trend < 0·001), whereas it was higher in the highest quartile of SFA intake v. the lowest (OR = 0·92, 95 % CI 0·78, 0·98 v. OR = 0·71, 95 % CI 0·62, 0·89; P-trend = 0·01).ConclusionsComplying with common nutritional targets of public health is inversely associated with MetS risk factors in Tehranian adults. These results may initiate measures for future development of regional food-based dietary guidelines.

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