scholarly journals Food portion sizes and dietary quality in Irish children and adolescents

2014 ◽  
Vol 18 (8) ◽  
pp. 1444-1452 ◽  
Author(s):  
Jacqueline Lyons ◽  
Janette Walton ◽  
Albert Flynn
Keyword(s):  
Energy Density ◽  
Children And Adolescents ◽  
Saturated Fat ◽  
Portion Size ◽  
Dietary Quality ◽  
Dietary Energy ◽  
Portion Sizes ◽  
Food Portion ◽  
Dietary Energy Density ◽  
Weighed Record

AbstractObjectiveTo describe relationships between the portion sizes of a range of foods commonly consumed by Irish children and adolescents and key indicators of dietary quality on the days they were consumed.DesignCross-sectional data from the Irish National Children’s Food Survey (2003–2004; 7 d weighed record) and National Teens’ Food Survey (2005–2006; 7 d semi-weighed record) were used to compare mean values for a number of dietary quality indicators (e.g. energy-adjusted intakes of saturated fat, dietary fibre and Na) across portion size tertiles for a range of foods, on the days the foods were consumed.SettingThe Republic of Ireland.SubjectsNationally representative samples of children aged 5–12 years (n594) and adolescents aged 13–17 years (n441).ResultsRelationships between food portion sizes and indicators of dietary quality on the days the foods were consumed were similar in both children and adolescents. Lower dietary energy density and saturated fat intakes, and higher dietary fibre intakes, were observed on the days larger portions of fruit and boiled potatoes were consumed. Higher dietary energy density and lower micronutrient intakes were observed on the days larger portions of sugar-sweetened beverages were consumed. Higher Na intakes were observed on the days larger portions of frying meats were consumed.ConclusionsThe current work identifies foods for which larger portion sizes may be associated with positive dietary attributes, as well as the opposite. Findings will form an evidence base from which more specific dietary guidance relating to portion size may be developed for Irish children and adolescents.

scholarly journals Larger Food Portion Sizes Are Associated with Both Positive and Negative Markers of Dietary Quality in Irish Adults

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1929 ◽  
Author(s):  
Jacqueline Lyons ◽  
Janette Walton ◽  
Albert Flynn
Keyword(s):  
Saturated Fat ◽  
Evidence Base ◽  
Portion Size ◽  
Dietary Quality ◽  
White Bread ◽  
Nutrition Survey ◽  
Sugar Sweetened Beverages ◽  
Sweetened Beverages ◽  
Portion Sizes ◽  
Food Portion

Reduction in portion size, particularly for energy-dense foods, is increasingly addressed in healthy eating guidelines in a bid to tackle the obesity epidemic. The effect of portion size on other aspects of dietary quality, such as nutrient intakes, is less studied. The aim of the current work was to investigate associations between food portion sizes and key indicators of dietary quality, namely energy-adjusted intakes of saturated fat, dietary fibre, sodium, calcium, iron, folate and vitamin D, and dietary energy density (DED), in Irish adults on the days the foods were consumed. Data from the Irish National Adult Nutrition Survey (2008–2010) (n = 1274, 18–64 years, 4-day semi-weighed record) were used for the analysis. DED was lower on the days larger portions of boiled potatoes, fruit, vegetables and baked beans were consumed, and higher on the days larger portions of white bread, ready-to-eat breakfast cereals (RTEBCs), frying meats, cheese, butter, biscuits, chocolate and sugar-sweetened beverages were consumed. Micronutrient intakes were higher on the days larger portions of brown bread, RTEBCs, vegetables and low-fat spreads were consumed, and lower on the days larger portions of white bread, butter, biscuits, chocolate, sugar-sweetened beverages and beer/cider were consumed, with the exception of folate. The study identifies foods for which larger portion sizes may be associated with positive dietary attributes, as well as the opposite. It provides an important evidence base from which more specific dietary guidance on food portion sizes might be developed for Irish adults.

scholarly journals Consumption of Ultra-Processed Food and Its Association with Sociodemographic Characteristics and Diet Quality in a Representative Sample of French Adults

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 682
Author(s):  
Giovanna Calixto Andrade ◽  
Chantal Julia ◽  
Valérie Deschamps ◽  
Bernard Srour ◽  
Serge Hercberg ◽  
...  
Keyword(s):  
Energy Density ◽  
Representative Sample ◽  
Saturated Fat ◽  
Free Sugar ◽  
Sociodemographic Characteristics ◽  
Dietary Energy ◽  
Processed Food ◽  
Food Groups ◽  
Cross Sectional ◽  
Dietary Energy Density

The present study aims to describe ultra-processed food (UPF) consumption in a representative sample of French adults and to evaluate the association between UPF consumption and socioeconomic characteristics and nutritional profile of the diet. This is a cross-sectional study using food consumption data from the Étude Nationale Nutrition Santé (ENNS), conducted with 2642 participants (18–74 years old), between February 2006 and March 2007 in France. Dietary data were collected through three 24-h dietary recalls. All food and beverages were classified according to the NOVA classification. The energy contribution of NOVA food groups to total energy intake was presented by categories of sociodemographic characteristics. Linear and logistic regression models were used to estimate the association between the percentage of UPF in the diet with nutritional indicators. The mean daily energy consumption of the adult French population was 2111 kcal, of which 31.1% came from UPF. This percentage was higher among younger individuals, and in the urban area, and lower among individuals with incomplete high school and individuals who were retired. The consumption of UPF was positively associated with the dietary energy density and the dietary contents of total carbohydrates, free sugar, and total and saturated fat, as well as with inadequate dietary energy density, saturated fat, free sugar, and fiber intakes.

scholarly journals The Association of Dietary Energy Density and Body Composition Components in a Sample of Iranian Adults

2021 ◽  
Vol 8 ◽  
Author(s):  
Elham Bazshahi ◽  
Sanaz Pourreza ◽  
Hossein Imani ◽  
Leila Azadbakht ◽  
Mojdeh Ebaditabar ◽  
...  
Keyword(s):  
Body Composition ◽  
Fatty Acid ◽  
Energy Density ◽  
Abdominal Obesity ◽  
Strong Association ◽  
Fat Free Mass ◽  
Dietary Quality ◽  
Dietary Energy ◽  
Anthropometric Indices ◽  
Dietary Energy Density

Background: We aimed to investigate the association between the energy density (ED) of diet and body composition components in Iranian adults.Methods: We conducted a cross-sectional study on 267 adults in Tehran. We obtained ED (kcal/g) using the two most common methods: ED1, ED from foods only with the exclusion of all beverages and ED2, from foods and all beverages. Body composition was measured using a multifrequency bio-impedance analysis. To find a strong association, we used both the linear and binary regression analysis in the three adjusted models.Results: The mean of ED1 and ED2 was 1.34 ± 0.23 and 0.89 ± 0.20 kcal/g, respectively. Increasing the ED of diet in both methods was associated with a high intake of dietary fat, of saturated fatty acid (SFA), of monounsaturated fatty acid (MUFA), of polyunsaturated fatty acid (PUFA), of oleic and linoleic acids, accompanied by a low intake of fruits, vegetables, and some vitamins and minerals. There was a significant positive relationship between fat-free mass index (FFMI) and ED1 (β = 4.44, p = 0.02). However, we found no significant association between the consumption of ED1 and fat mass index (FMI) (0.28; 95% CI 0.08, 0.98; p = 0.07), and abdominal obesity (0.91; 95% CI 0.43, 1.94; p = 0.82). Also, ED2 had no association with FMI (0.86; 95% CI 0.26, 2.80; p = 0.81) and abdominal obesity (0.78; 95% CI 0.35, 1.72; p = 0.54). No significant associations were found between ED and other anthropometric indices and body composition components after considering the confounders.Conclusion: This study supports the positive association between ED and poor dietary quality. However, our findings did not show significant associations of dietary energy density (DED) with anthropometric indices and body composition components. Further well-designed studies are required to investigate the exact link between DED and body composition.

scholarly journals Plenary Lecture 1 Dietary strategies for the prevention and treatment of obesity

2009 ◽  
Vol 69 (1) ◽  
pp. 70-79 ◽  
Author(s):  
Barbara J. Rolls
Keyword(s):  
Energy Density ◽  
Energy Intake ◽  
Public Health Problem ◽  
High Water ◽  
Population Based ◽  
Portion Size ◽  
High Water Content ◽  
Dietary Energy ◽  
Moderate Energy ◽  
Dietary Energy Density

Obesity is a rapidly-growing public health problem that is related in part to the foods available in the eating environment. Properties of foods such as portion size and energy density (kJ/g) have robust effects on energy intake; large portions of energy-dense foods promote excess consumption and this effect starts in early childhood. Studies show, however, that in both adults and children these food characteristics can also be used strategically to moderate energy intake, as well as to improve diet quality. Dietary energy density can be reduced by increasing intake of water-rich foods such as vegetables and fruits. Their high water content allows individuals to eat satisfying portions of food while decreasing energy intake. Filling up at the start of a meal with vegetables or fruit and increasing the proportion of vegetables in a main course have been found to control hunger and moderate energy intake. Data from several clinical trials have also demonstrated that reducing dietary energy density by the addition of water-rich foods is associated with substantial weight loss even though participants eat greater amounts of food. Population-based assessments indicate that beginning in childhood there is a relationship between consuming large portions of energy-dense foods and obesity. These data suggest that the promotion of diets that are reduced in energy density should be an important component of future efforts to both prevent and treat obesity.

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