Food group intake at self-reported eating occasions across the day: secondary analysis of the Australian National Nutrition Survey 2011–2012

AbstractObjective:To examine core and discretionary food and beverage intake at eating occasions, and to explore the variation in consumption by age and gender in Australian adults and children.Design:The study utilised one 24-h dietary recall with self-reported eating occasions from a nationally representative sample of Australians. Average servings of each food group for age and gender subpopulations were compared with the Australian Dietary Guidelines. The percentage contribution of each eating occasion to total daily food group intake and typical composition of eating occasions were described. Frequently consumed discretionary foods were reported for eating occasions by age and gender.Setting:2011–2012 Australian National Nutrition and Physical Activity Survey.Participants:12 153 Australian people aged 2 years and above.Results:Grains were consumed in equal proportions throughout the day across all age and gender subgroups, while remaining core food groups were unequally distributed, featuring more prominently at specific eating occasions. Children consumed two-thirds of their fruit intake as snacks, and up to three quarters of adults’ vegetable and meat intake was consumed at dinner. Children consumed more of their discretionary intake at mid-meals, while adults consumed a greater proportion as part of a main meal.Conclusions:The present study provides a detailed understanding about when food groups are consumed, the ‘typical’ meal composition across the day, and how consumption patterns and compliance with dietary guidelines differ by age group and gender. These findings can assist in developing more specific nutrition messages which may help to achieve greater improvements in population dietary intake.

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Do older Chinese people’s diets meet the Chinese Food Pagoda guidelines? Results from the China Health and Nutrition Survey 2009

Public Health Nutrition ◽

10.1017/s1368980015000129 ◽

2015 ◽

Vol 18 (16) ◽

pp. 3020-3030 ◽

Cited By ~ 11

Author(s):

Xiaoyue Xu ◽

John Hall ◽

Julie Byles ◽

Zumin Shi

Keyword(s):

Dietary Intake ◽

Nutrition Education ◽

Food Group ◽

Dietary Guidelines ◽

Food Groups ◽

Nutrition Survey ◽

Cross Sectional ◽

Health And Nutrition ◽

Older Chinese ◽

Chinese Food

AbstractObjectiveTo evaluate dietary intake based on the Chinese Food Pagoda (CFP) and to determine what factors may be associated with adherence to CFP guidelines for older Chinese.DesignThis cross-sectional population-based study used 24 h recall over three consecutive days to assess dietary intake and adherence to CFP among older Chinese participating in the China Health and Nutrition Survey 2009.SettingNine provinces across four diverse regions (Northeast, East Coast, Central and West).SubjectsA total of 2745 older Chinese, aged 60–69 years (n 1563) and ≥70 years (n 1182), with dietary data.ResultsNone of the participants reached all ten food group recommendations. More than half of the participants exceeded the recommended amount for grains (63 %), oil (62·8 %) and salt (55·7 %). Ten per cent of the participants consumed dairy, while merely 0·5 % met the recommended amount. Average Chinese Food Pagoda Score (CFPS) was 3·3 in men and 3·5 in women, far below the maximum possible score of 10. Women had 0·26 higher CFPS than men (P<0·001; 95 % CI 0·16, 0·36). People living in medium and high urbanicity areas had significantly higher scores than those living in low urbanicity areas (P<0·001). Also, there were significant differences in CFPS according to gender, BMI, work status, education level and region.ConclusionsFew older Chinese are meeting the intake of the various food groups based on the recommendations in the CFP guidelines, thus increasing the risk of malnutrition and non-communicable diseases. Action is needed to increase dissemination and uptake of nutrition education, with interventions targeted at socio-economic regions. Moreover, specific dietary guidelines for older Chinese people should be developed.

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Food and Food Groups in Inflammatory Bowel Disease (IBD): The Design of the Groningen Anti-Inflammatory Diet (GrAID)

Nutrients ◽

10.3390/nu13041067 ◽

2021 ◽

Vol 13 (4) ◽

pp. 1067

Author(s):

Marjo J. E. Campmans-Kuijpers ◽

Gerard Dijkstra

Keyword(s):

Inflammatory Bowel Disease ◽

Bowel Disease ◽

Food Group ◽

Dietary Guidelines ◽

Current Evidence ◽

Group Level ◽

Food Groups ◽

Inflammatory Bowel ◽

Anti Inflammatory

Diet plays a pivotal role in the onset and course of inflammatory bowel disease (IBD). Patients are keen to know what to eat to reduce symptoms and flares, but dietary guidelines are lacking. To advice patients, an overview of the current evidence on food (group) level is needed. This narrative review studies the effects of food (groups) on the onset and course of IBD and if not available the effects in healthy subjects or animal and in vitro IBD models. Based on this evidence the Groningen anti-inflammatory diet (GrAID) was designed and compared on food (group) level to other existing IBD diets. Although on several foods conflicting results were found, this review provides patients a good overview. Based on this evidence, the GrAID consists of lean meat, eggs, fish, plain dairy (such as milk, yoghurt, kefir and hard cheeses), fruit, vegetables, legumes, wheat, coffee, tea and honey. Red meat, other dairy products and sugar should be limited. Canned and processed foods, alcohol and sweetened beverages should be avoided. This comprehensive review focuses on anti-inflammatory properties of foods providing IBD patients with the best evidence on which foods they should eat or avoid to reduce flares. This was used to design the GrAID.

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A short food-group-based dietary questionnaire is reliable and valid for assessing toddlers' dietary risk in relatively advantaged samples

British Journal Of Nutrition ◽

10.1017/s0007114514001184 ◽

2014 ◽

Vol 112 (4) ◽

pp. 627-637 ◽

Cited By ~ 15

Author(s):

Lucinda K. Bell ◽

Rebecca K. Golley ◽

Anthea M. Magarey

Keyword(s):

Risk Score ◽

Dietary Patterns ◽

Reliability And Validity ◽

Food Group ◽

Dietary Guidelines ◽

Risk Category ◽

Food Groups ◽

Sweetened Beverages ◽

Dietary Risk ◽

Highly Correlated

Identifying toddlers at dietary risk is crucial for determining who requires intervention to improve dietary patterns and reduce health consequences. The objectives of the present study were to develop a simple tool that assesses toddlers' dietary risk and investigate its reliability and validity. The nineteen-item Toddler Dietary Questionnaire (TDQ) is informed by dietary patterns observed in Australian children aged 14 (n552) and 24 (n493) months and the Australian dietary guidelines. It assesses the intake of ‘core’ food groups (e.g. fruit, vegetables and dairy products) and ‘non-core’ food groups (e.g. high-fat, high-sugar and/or high-salt foods and sweetened beverages) over the previous 7 d, which is then scored against a dietary risk criterion (0–100; higher score = higher risk). Parents of toddlers aged 12–36 months (Socio-Economic Index for Areas decile range 5–9) were asked to complete the TDQ for their child (n111) on two occasions, 3·2 (sd1·8) weeks apart, to assess test–retest reliability. They were also asked to complete a validated FFQ from which the risk score was calculated and compared with the TDQ-derived risk score (relative validity). Mean scores were highly correlated and not significantly different for reliability (intra-class correlation = 0·90, TDQ1 30·2 (sd8·6)v. TDQ2 30·9 (sd8·9);P= 0·14) and validity (r0·83, average TDQ ((TDQ1+TDQ2)/2) 30·5 (sd8·4)v. FFQ 31·4 (sd8·1);P= 0·05). All the participants were classified into the same (reliability 75 %; validity 79 %) or adjacent (reliability 25 %; validity 21 %) risk category (low (0–24), moderate (25–49), high (50–74) and very high (75–100)). Overall, the TDQ is a valid and reliable screening tool for identifying at-risk toddlers in relatively advantaged samples.

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Risk Factors Associated With Childhood Stunting in Rwanda: A Secondary Analysis of the 2014 Nutrition, Markets and Gender (NMG) Survey

Journal of Management and Strategy ◽

10.5430/jms.v10n2p34 ◽

2019 ◽

Vol 10 (2) ◽

pp. 34

Author(s):

Lauriane Nyiraneza ◽

Rex Wong ◽

Olushayo Olu ◽

Marie-Rosette Nahimana ◽

Eliud Birachi ◽

...

Keyword(s):

Risk Factors ◽

Birth Weight ◽

Low Birth Weight ◽

Dietary Diversity ◽

Secondary Analysis ◽

Food Groups ◽

Factors Associated ◽

Children's Nutrition ◽

And Gender ◽

Childhood Stunting

Childhood stunting can have negative health, social, and economic outcomes. In 2015, 37.9% of children under the age of five were stunted in Rwanda. This study aimed to understand the risk factors associated with stunting specific to Rwanda in order to inform effective interventions.The analysis found higher odds of stunting among the children of mothers who had no education compared to those with secondary education (OR: 2.1, 95% CI: 1.34-3.36), who did not take sufficient quantities of food during the pregnancy (OR: 1.3, 95% CI: 1.07-1.65) or did not consume a diverse diet during pregnancy (OR: 1.3, 95% CI: 1.12-1.73). Children living in households with two or more children under two years of age (OR: 2.4, 95% CI: 1.35-2.50), born with low birth weight (OR: 2.8, 95 CI: 1.67-4.27), born preterm (OR: 4.1, 95 CI: 1.96-8.70), not consuming animal proteins (OR: 1.7 CI: 1.49-2.02) and not drinking treated water (OR: 1.6, CI: 1.07-2.23) all have higher odds of developing stunting. Children living in households with low dietary diversity also had higher odds of stunting (OR: 2.2 CI: 1.23-3.88).The results of the analysis suggested that women should be educated to modify their feeding behavior. Educating women can potentially influence their decision-making related to antenatal care (ANC) service attendance and to their own as well as their children’s nutrition needs. Appropriate birth spacing should be encouraged. Providing nutritional supplements to mothers at ANC appointments, increasing access to diverse food groups, and providing nutritional care for babies with low birth weight are potential interventions to address the issue of childhood stunting in Rwanda.

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Risk factors for poor iron status in British toddlers: further analysis of data from the National Diet and Nutrition Survey of children aged 1.5–4.5 years

Public Health Nutrition ◽

10.1017/s1368980000000501 ◽

2000 ◽

Vol 3 (4) ◽

pp. 433-440 ◽

Cited By ~ 61

Author(s):

CW Thane ◽

CM Walmsley ◽

CJ Bates ◽

A Prentice ◽

TJ Cole

Keyword(s):

Risk Factors ◽

Employment Status ◽

Iron Status ◽

Vegetarian Diet ◽

Food Groups ◽

Nutrition Survey ◽

Balanced Diet ◽

Lower Socioeconomic ◽

Increased Risk ◽

And Gender

AbstractObjectiveTo examine risk factors for poor iron status in British toddlers.DesignNational Diet and Nutrition Survey (NDNS) of children aged 1.5–4.5 years.SettingMainland Britain, 1992/93.SubjectsOf the 1859 children whose parents or guardians were interviewed, a weighed dietary intake was provided for 1675, and a blood sample obtained from 1003.ResultsMean haemoglobin (Hb) and ferritin levels were significantly lower in younger (1.5–2.5 years) than in older (3.5–4.5 years) children, with boys having significantly lower ferritin levels than girls. Poor iron status (Hb>110 g l−1, ferritin >10 μg l−1, or low values for both indices) was associated with lower socioeconomic and employment status. Iron status was directly associated with meat and fruit consumption and inversely with that of milk and milk products, after adjustment for age and gender. The latter association remained significant after further adjustment for sociodemographic variables, energy intake and body weight. Children consuming <400 g day−1 of milk and cream were less likely to consume foods in other groups, with those also consuming little meat, fish, fruit and nuts at greatest risk of poor iron status. Few associations were observed between poor iron status and individual nutrient intakes, and iron status was not associated with either iron intake or with consumption of a vegetarian diet.ConclusionsOverdependence on milk, where it displaces iron-rich or iron-enhancing foods, may put toddlers at increased risk of poor iron status. However, this becomes non-significant when moderate-to-high amounts of foods known to enhance iron status (e.g. meat and/or fruit) are also consumed. Milk consumption in this age group should ideally be part of a mixed and balanced diet including all food groups, and particularly lean meat (or other iron-rich or fortified foods) and fruit. This is particularly relevant for households of lower socioeconomic and employment status.

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Nutrients and foods consumed by New Zealand children on schooldays and non-schooldays

Public Health Nutrition ◽

10.1017/s136898001000193x ◽

2010 ◽

Vol 14 (2) ◽

pp. 203-208 ◽

Cited By ~ 10

Author(s):

Jennifer E Rockell ◽

Winsome R Parnell ◽

Noela C Wilson ◽

Paula ML Skidmore ◽

Asher Regan

Keyword(s):

New Zealand ◽

Soft Drink ◽

Secondary Analysis ◽

Normal Weight ◽

Computer Assisted ◽

Food Groups ◽

Nutrient Intakes ◽

Nutrition Survey ◽

Cross Sectional ◽

Soft Drink Consumption

AbstractObjectiveTo describe and compare food and nutrient intakes in New Zealand (NZ) children on schooldays and non-schooldays.DesignSecondary analysis of cross-sectional data from the NZ 2002 Children’s Nutrition Survey. Dietary intake was assessed using computer-assisted multi-pass 24 h dietary recalls in the home. Data were adjusted for survey weightings to be representative of the NZ population. The effect of day category on nutrient intake, and likelihood of consumption of food categories were determined using linear and logistic regression.SettingNZ homes and schools.SubjectsA total of 2572 children (538 non-schooldays and 2034 schooldays) at the age of 5–14 years.ResultsThere were differences in the proportion consuming some food groups between schooldays and non-schooldays, although the majority of nutrient intakes including energy did not differ by day category. Mean cholesterol intake was higher on non-schooldays; dietary fibre and available carbohydrate, in particular sucrose and fructose, were higher on schooldays. Hot chips were twice as likely to be consumed on a non-schoolday. Soft drink consumption was higher on non-schooldays for Māori/New Zealand European and others and powdered drinks/cordial consumption did not vary by day category. More children consumed snack bars (normal weight, obese), fruit, sandwiches, biscuits/crackers and snack foods on schooldays. There was no difference in consumption of pies/sausage rolls by day category.ConclusionsThe proportion of consumers of a variety of foods differed significantly between non-schooldays and schooldays; few nutrient intakes differed. The present study indicates that family food, wherever it is consumed, is the mainstay of nutrition for NZ schoolchildren.

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Dietary Diversity and Self-Reported Memory Deterioration in Chinese Adults: A Prospective Study

Current Developments in Nutrition ◽

10.1093/cdn/nzaa040_095 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 95-95

Author(s):

Jian Zhang ◽

Ai Zhao ◽

Chenlu Yang ◽

Zhongxia Ren ◽

Wei Wu ◽

...

Keyword(s):

Multivariate Analysis ◽

Dietary Diversity ◽

Multinomial Logistic Regression ◽

Food Group ◽

Dietary Guidelines ◽

Chinese Adults ◽

Nutrition Survey ◽

The Past ◽

Memory Improvement ◽

Memory Deterioration

Abstract Objectives To investigate the association between dietary diversity and memory deterioration in Chinese adults aged 50 years or older. Methods This study was based on the China Health and Nutrition Survey, a longitudinal study initiated in 1989. Information on general characteristics, lifestyle behaviors, medical history, and dietary intake (by 3-day dietary recall and household food inventory) were collected in each survey round. In the survey 2015, participants were additionally asked “How is your memory?” (very good, good, OK, bad, or very bad) and “In the past twelve months, how has your memory changed?” (improved, stayed the same, or deteriorated). The dietary diversity score (DDS) was developed according to the Chinese Dietary Guidelines and was calculated based on the data collected in the survey 2011. The DDS included eight food groups (cereals and tubers, vegetables, fruits, meat, soybeans and nuts, eggs, aquatic products, and milk and dairy products). If a participant consumed any food from a certain food group in the past 24 hours, then he would get one point for that food group. Average daily DDS scores were calculated. Participants who had been diagnosed with apoplexy and those who were uncertain about their memory status were excluded. Multinomial Logistic regression models were conducted to investigate the association between DDS scores and self-reported memory changes, taking the participants whose memory stayed the same as the reference. In the multivariate analysis, covariates (age, gender, residential region, education, and alcohol consumption) were adjusted. Results Of the 4363 participants included in our analysis, the percentages of participants who thought their memory was OK, bad (bad or very bad), and good (good or very good) were 43.3%, 24.3%, and 32.4%, respectively. 47.3% of the participants reported memory deterioration in the past 12 months, and 1.4% reported memory improvement. The average value of DDS in participants was 4.09 ± 1.13. Multivariate analysis showed that higher DDS (OR = 0.82,95% CI = 0.77∼0.87, P < 0.001) was inversely associated with the risk of memory deterioration. No association between memory improvement and dietary diversity was observed. Conclusions Lower dietary diversity was associated with self-reported memory deterioration in Chinese adults. Funding Sources The authors received no financial support.

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Barriers and facilitators to following the Dietary Guidelines for Americans reported by rural, Northern Plains American-Indian children

Public Health Nutrition ◽

10.1017/s136898001400041x ◽

2014 ◽

Vol 18 (3) ◽

pp. 482-489 ◽

Cited By ~ 9

Author(s):

Lisa Jahns ◽

Leander McDonald ◽

Ann Wadsworth ◽

Charles Morin ◽

Yan Liu ◽

...

Keyword(s):

American Indian ◽

Nominal Group Technique ◽

Food Group ◽

Dietary Guidelines ◽

Barriers And Facilitators ◽

Nominal Group ◽

Food Groups ◽

Northern Plains ◽

Indian Children ◽

Dietary Guidelines For Americans

AbstractObjectiveThe Dietary Guidelines for Americans (DGA) promote healthy dietary choices for all Americans aged 2 years and older; however, the majority of Americans do not meet recommendations. The goal of the present study was to identify both barriers and facilitators to adherence to DGA recommendations for consumption of five recommended food groups: grains (specifically whole grains), vegetables, fruits, meat/beans and milk (specifically reduced-fat/non-fat), among American-Indian children.DesignNominal group technique sessions were conducted to identify and prioritize children’s perceived barriers and facilitators to following the DGA, as presented in the ‘MyPyramid’ consumer education icon. After response generation to a single question about each food group (e.g. ‘What sorts of things make it harder (or easier) for kids to follow the MyPyramid recommendation for vegetables?’), children individually ranked their top five most salient responses. Ranked responses are presented verbatim.SettingA rural Northern Plains American-Indian reservation, USA.SubjectsSixty-one self-selected fifth-grade children.ResultsCore barriers for all food groups studied included personal preference (i.e. ‘don’t like’) and environmental (i.e. ‘cost too much’; ‘store is too far to get them’; ‘grandma don’t have’). Core facilitators included suggestions, i.e. ‘make a garden and plant vegetables’; ‘tell your friends to eat healthy’.ConclusionsBarriers and facilitators are dissimilar for individual food groups, suggesting that dietary interventions should target reduction of barriers and promotion of facilitators specific to individual food groups recommended by the DGA.

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Suicide and attempted suicide among people of Caribbean origin with psychosis living in the UK

The British Journal of Psychiatry ◽

10.1192/bjp.183.1.40 ◽

2003 ◽

Vol 183 (1) ◽

pp. 40-44 ◽

Cited By ~ 18

Author(s):

K. McKenzie ◽

J. Van Os ◽

C. Samele ◽

E. Van Horn ◽

T. Tattan ◽

...

Keyword(s):

Suicidal Behaviour ◽

Odds Ratio ◽

Lower Risk ◽

Attempted Suicide ◽

Secondary Analysis ◽

Negative Interaction ◽

Age And Gender ◽

Significant Difference ◽

And Gender ◽

The Uk

BackgroundA report from a 1980s cohort claimed that suicidal behaviour was four times less common in UK-resident people of Caribbean origin with psychosis than in British Whites. Since then, evidence has accumulated that the rate of suicide and suicidal ideation has been increasing.AimsTo compare rates of suicidal behaviour in people of Caribbean and British White origin in a large multi-centre sample of patients with psychosis.MethodA secondary analysis of 708 patients with psychosis followed up for 2 years. Outcome measures of reported suicide and attempted suicide were adjusted for socio-economic and clinical differences between groups at baseline.ResultsPeople of Caribbean origin had a lower risk of suicidal behaviour than British Whites (odds ratio adjusted for age and gender 0.49, 95% C1 0.26–0.92). There was a strong negative interaction between ethnic group and age: suicidal acts were four times less likely in people of Caribbean origin aged over 35 years compared with British Whites, but there was no large or significant difference in those under 35.ConclusionsThe previously reported lower relative risk of suicidal behaviour in people of Caribbean origin with psychosis is restricted to those over 35 years, suggesting that the protective effect of Caribbean origin is disappearing in younger generations.

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Percentage contribution of reference recipes to Food Groups for Irish and UK Food Based Dietary Guidelines.

Proceedings of The Nutrition Society ◽

10.1017/s0029665120000373 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Sali Abouhajar ◽

Michael Dolan ◽

Damian O'Kelly ◽

Aileen Kennedy ◽

Katherine Younger ◽

...

Keyword(s):

Healthcare Professionals ◽

Food Group ◽

Food Composition ◽

Dietary Guidelines ◽

Food Groups ◽

High Fat ◽

Median Percentage ◽

Percentage Contribution ◽

Protein Sources ◽

Alternative Protein

AbstractFood Based Dietary Guidelines (FBDG) are a set of recommendations that describe the quantity and types of foods to consume to promote healthy eating and prevent diseases such as obesity. However, when assessing compliance with FBDG, calculating contributions from composite dishes is challenging, since the specific recipe ingredients are often unknown. This project aims to establish proportional contribution of composite dishes to food groups defined by the Irish and UK FBDG. This will facilitate automated assessment of compliance with FBDG for users of novel technology such as Nutritics, a suite of integrated nutrition analysis software tools for healthcare professionals, educators and industries. Territory specific food composition data (n = 3291) for Ireland and the UK were downloaded from the 2015 McCance & Widdowson Composition of Foods Integrated Dataset (CoFIDs). Recipes were identified and classified into groups broadly aligned with the food groups defined in the Healthy Food for Life Ireland and the Eatwell Guide UK. Supplementary recipe details were accessed from McCance & Widdowson 7th Edition book and online resources. Recipes were categorised by recipe type and ingredients were categorised into food groups. Percentage contribution of each food group to the total recipe was calculated. Of the 3,291 foods, 1,108 were classified as recipes, details were available for 138 of these. Of the 138 recipes, there were fruit & vegetable dishes (n = 20), breads, potatoes, pasta and rice dishes (n = 12), meat, fish and alternative protein sources dishes (n = 40), dairy dishes (n = 23), high fat/oil, sugar, salt dishes (n = 43). For fruit & vegetable dishes, the median percentage contribution to the fruit & vegetable food group was 67% (15% min/ 100% max). For breads, potatoes, pasta and rice dishes the median percentage contribution to the breads, potatoes, pasta and rice food group was 53% (17% min/ 89% max). For meat, fish and alternative protein sources dishes, the median percentage contribution to meat, fish and alternative protein sources food group was 55% (16% min/ 85% max), for dairy dishes, the median percentage contribution to the dairy food group was 90% (53% min/ 96% max). For high fat/oil, sugar, salt dishes the median percentage contribution to the high fat/oil, sugar, salt food group was 22% (3% min/ 97% max). The calculation of recipes into percentage contribution to food groups can support assessment of adherence to FBDG when using reference recipes. This is a useful tool to support healthcare professionals when assessing dietary intake where specific recipe components are unknown.

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