scholarly journals The influence of cereal and dairy consumption on the Irish diet: implications for developing food-based dietary guidelines

2005 ◽  
Vol 8 (3) ◽  
pp. 227-237 ◽  
Author(s):  
SJ Burke ◽  
MJ Gibney ◽  
NA O'Dwyer ◽  
SN McCarthy
Keyword(s):  
Dairy Products ◽  
Dietary Guidelines ◽  
Food Diary ◽  
Nutrient Intakes ◽  
Cereal Products ◽  
The North ◽  
Dairy Consumption ◽  
The Mean ◽  
The Republic ◽  
Daily Intakes

AbstractObjectivesTo estimate the intakes of cereal and dairy products and their contribution to nutrient intakes in men and women from the Republic of Ireland with a view to formulating food-based dietary guidelines.DesignThe North/South Ireland Food Consumption Survey established a database of habitual food and drink consumption using a 7-day food diary. From this database all cereal and dairy products from recipes and identifiable sources were identified and a new database was generated from which analysis of the role of cereal and dairy products in the diet was carried out.ResultsAlmost 100% of the population consumed cereal and dairy products over the course of the survey week. In general, men consumed significantly more cereal and dairy products than did women (P<0.05). Cereal products made an important contribution to the mean daily intakes of energy (26%), protein (21%), fat (13%), carbohydrate (41%), fibre (45%), iron (43%) and folate (27%). Dairy products also contributed largely to the mean daily intakes of energy (11%), protein (14%), fat (17%), calcium (48%), phosphorus (24%) and vitamin A (27%). Analysis of nutrient intakes across tertiles of cereal and dairy consumption showed that high consumers of wholemeal bread, breakfast cereals, reduced-fat milk and yoghurt had lower fat and higher carbohydrate, fibre and micronutrient intakes than low consumers of these foods.ConclusionsFindings from the present study could be used to develop effective health strategies to implement changes in cereal and dairy consumption that could alter fat, fibre and micronutrient intakes in the diet.

scholarly journals The importance of composite foods for estimates of vegetable and fruit intakes

2003 ◽  
Vol 6 (7) ◽  
pp. 711-726 ◽  
Author(s):  
MM O'Brien ◽  
M Kiely ◽  
M Galvin ◽  
A Flynn
Keyword(s):  
Social Class ◽  
Educational Attainment ◽  
Dietary Guidelines ◽  
Dietary Recommendations ◽  
Food Diary ◽  
The North ◽  
Food Consumption Survey ◽  
The Mean ◽  
Daily Intakes ◽  
Do So

AbstractObjective:To evaluate the contribution of composite foods to vegetable and fruit intakes in Irish adults and to compliance with dietary guidelines for vegetable and fruit intake.Design:Data were analysed from the North/South Ireland Food Consumption Survey of 18–64-year-old adults (n= 1379; 662 men, 717 women), which used a 7-day food diary to estimate food intake.Results:The mean intake of vegetables (excluding potatoes) was 140g day−1(men 149g day−1; women 132g day−1), of fruit was 136 g day−1(men 133g day−1; women 140 g day−1) and of potatoes was 227 g day−1(men 296g day−1; women 163 g day−1). The mean daily intakes of vegetables, fruit and potatoes from composite foods were 37 g (26%), 6 g (5%) and 17 g (7%), respectively. The mean intake of vegetables from composite foods was unrelated to age or gender, but increased with increasing social class and level of education attained. The proportions of men and women meeting the recommendation for ≥400g day−1(5 servings of 80 g per day) of vegetables and fruit were 21% (15% excluding composite foods) and 19% (12% excluding composite foods), respectively. Compliance with the dietary recommendation decreased with decreasing levels of educational attainment and social class.Conclusion:Intakes of vegetables and fruit are low compared with current dietary recommendations, particularly in those of lower levels of educational attainment and social class. Composite foods are an important source of vegetables (less importantly of fruit) and should be included when estimating vegetable intakes. Failure to do so may result in bias in estimates of intake and of compliance with dietary guidelines for population groups, as well as misclassification of individuals by level of intake.

scholarly journals Impact of ready-to-eat breakfast cereal (RTEBC) consumption on adequacy of micronutrient intakes and compliance with dietary recommendations in Irish adults

2003 ◽  
Vol 6 (4) ◽  
pp. 351-363 ◽  
Author(s):  
MA Galvin ◽  
M Kiely ◽  
A Flynn
Keyword(s):  
Daily Intake ◽  
Dietary Recommendations ◽  
Food Diary ◽  
Breakfast Cereal ◽  
The North ◽  
Nutrient Density ◽  
Food Consumption Survey ◽  
The Mean ◽  
Daily Intakes ◽  
Calcium Iron

AbstractObjective:To describe the consumption of ready-to-eat-breakfast cereals (RTEBCs) in Irish adults and its impact on adequacy and safety of micronutrient intakes and compliance with dietary recommendations.Design:Analysis for this paper used data from the North/South Ireland Food Consumption Survey that estimated habitual food intake using a 7-day food diary in a representative sample of adults aged 18–64 years (n=1379; 662 men, 717 women).Results:Despite the small quantity consumed (mean 28.6gday-1or 4.7% of total energy intake), RTEBCs made an important contribution to the mean daily intake of carbohydrate (8.1%), starch (10.8%), dietary fibre (9.8%) and non-starch polysaccharides (NSP) (10.8%) in consumers. Increased consumption was associated with a more fibre-dense diet and with greater compliance with dietary recommendations for fat, carbohydrate and NSP. Fortified RTEBCs contributed significantly to mean daily intakes of iron (18%), thiamin (14%), riboflavin (17%), niacin (15%), vitamin B6(13%), total folate (18%) and vitamin D (10%) and most of the contribution was from micronutrients added to RTEBCs. Increased consumption of fortified RTEBCs was associated with an increased nutrient density for a number of micronutrients and with a lower prevalence of dietary inadequacy of calcium, iron, riboflavin and folate, particularly in women. However, it was not associated with intakes in excess of the Tolerable Upper Intake Level for any micronutrient.Conclusions:The consumption of RTEBCs is associated with improved compliance with dietary recommendations for fat, carbohydrate and fibre, with a more micronutrient-dense diet and a reduced risk of dietary inadequacy for calcium, iron, riboflavin and folate, without increasing the risk of excessive intakes of micronutrients.

scholarly journals Analysis of the temporal intake of cereal and dairy products in Irish adults: implications for developing food-based dietary guidelines

2005 ◽  
Vol 8 (3) ◽  
pp. 238-248 ◽  
Author(s):  
SJ Burke ◽  
SN McCarthy ◽  
NA O'Dwyer ◽  
MJ Gibney
Keyword(s):  
Food Consumption ◽  
Dairy Products ◽  
Temporal Distribution ◽  
Temporal Analysis ◽  
Dietary Guidelines ◽  
White Bread ◽  
Food Diary ◽  
The North ◽  
Day Of The Week ◽  
Over Time

AbstractObjectivesTo analyse the temporal distribution of the intake of cereal and dairy products in the Republic of Ireland.DesignThe North/South Ireland Food Consumption Survey established a database of habitual food and drink consumption using a 7-day food diary. The database also recorded the time and day of food consumption. Mean intakes of cereal and dairy products were calculated for time of the day and day of the week.ResultsAt the weekend, the percentage of consumers decreased for nearly all cereal and dairy products. White bread, total cereals, full-fat milk and total dairy intakes were significantly lower at the weekend (P<0.01) compared with weekdays. Intakes of cereal and dairy products over time of the day showed clear mealtime or snacking patterns when the number of consumers was controlled for. White bread, wholemeal bread, total cereals, full-fat milk, reduced-fat milk and total dairy intakes showed mealtime peaks for morning, afternoon and evening. When examined by tertile of intake, tertile of percentage energy from fat and tertile of fibre intake, intakes of cereal and dairy products over time of the day and day of the week were similar to trends described above, regardless of the tertile.ConclusionsTemporal analysis of the intakes of cereal and dairy products did not reveal any unusual trends in this population. However, the significant methodological issues raised in this paper will be of benefit to other aspects of research in this area.

scholarly journals Nutrient intakes in an Italian population of infants during the complementary feeding period

2018 ◽  
Vol 21 (16) ◽  
pp. 3018-3026 ◽  
Author(s):  
Federica Concina ◽  
Paola Pani ◽  
Giulia Bravo ◽  
Fabio Barbone ◽  
Claudia V Carletti ◽  
...  
Keyword(s):  
Daily Intake ◽  
Population Based ◽  
Food Composition ◽  
Italian Population ◽  
Food Diary ◽  
Nutrient Intakes ◽  
The Mean ◽  
Daily Intakes ◽  
First Year Of Life ◽  
Dietary Data

AbstractObjectiveTo describe the nutrient intakes of an Italian cohort of infants at 6, 9 and 12 months of age.DesignDietary data were collected using a food diary at three follow-ups (6, 9 and 12 months of age of infants). The infants’ dietary data were used to estimate nutrient intakes using the Italian food composition database integrated with data from nutritional labels and the literature. The mean and standard deviation, median and interquartile range, minimum and maximum, and 5th, 25th, 75th and 95th percentiles were calculated for the daily intake of twenty-eight nutrients, with sex differences evaluated using parametric/non-parametric statistical methods.SettingA prospective population-based birth cohort.SubjectInfants (n 400) living in the urban area of Trieste (Italy).ResultsThe sex distribution was fairly balanced at each follow-up. The mean daily intakes of energy and the other twenty-seven nutrients considered were greater in males at all follow-ups. In particular, a significant statistical difference was observed in higher male consumption of cholesterol at 9 months and in energy and carbohydrate intakes at 12 months (P < 0·05). The mean daily intake of proteins was greater than that recommended by the Italian Dietary Reference Values at all follow-ups.ConclusionsThese preliminary results provide a useful basis for understanding the nutrient intake patterns of infants in this area of Italy during the first year of life.

Zinc Content of Cereals and Pulses in Delhi

2018 ◽  
Vol 55 (2) ◽  
pp. 216
Author(s):  
Shipra Gupta ◽  
Kirti Arora ◽  
Geeta Trilok-Kumar
Keyword(s):  
Nutritional Assessment ◽  
Zinc Content ◽  
Food Composition ◽  
Mean Values ◽  
Cereal Products ◽  
The North ◽  
Bengal Gram ◽  
Food Composition Tables ◽  
The Mean ◽  
Indian Food

Severe zinc deficiency is rare in India but mild to moderate deficiency could be widespread. There is little data on zinc intakes based on nutritional assessment methods, mainly because the Indian Food Composition Tables that were available until recently gave incomplete zinc content values in foods. A pilot study was, therefore, undertaken to assess the zinc content of cereals and pulses consumed in Delhi and to compare the values with those given in the latest Indian Food Composition Tables. Four hundred and twenty six samples of twenty three varieties of cereals / cereal products and fifteen varieties of pulses, collected from wholesale suppliers in the north, south, east and west zones of Delhi, were analyzed for zinc using atomic absorption spectrophotometer. The concentration of zinc in a given cereal or pulse varied widely between the different zones. Cereals like pearl millet, Italian millet, dry maize, whole wheat and its flour and pulses like roasted Bengal gram and dry peas, Bengal gram dhal and lentil dhal were identified as rich sources of zinc. The mean zinc content in most of the foods analysed in the laboratory showed significant differences when compared with the mean values for cereals and pulses reported in the Indian Food Composition Tables given by the National Institute of Nutrition - Indian Council of Medical Research in 2017. A region specific food composition database is urgently needed as there seem to be huge differences in the zinc values of cereals and pulses consumed in Delhi as compared to the average values representative of all states given in the latest food composition database.

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 Intakes of twenty-four mineral elements by Finnish rural children

1981 ◽  
Vol 53 (5) ◽  
pp. 294-301
Author(s):  
Leena Räsänen ◽  
Marja Nuurtamo
Keyword(s):  
Age Groups ◽  
Mineral Elements ◽  
Dietary Fats ◽  
Rural Children ◽  
Food Groups ◽  
Cereal Products ◽  
Calcium Phosphorus ◽  
The Mean ◽  
Daily Intakes ◽  
Potassium Magnesium

Intakes of twenty-four mineral elements were calculated applying the composition data from the Mineral Element Study (KOIVISTOINEN 1980) to the amounts of food consumed by 1607 Finnish children aged 5, 9 and 13 years (RÄSÄNEN and AHLSTRÖM 1975). The mean daily intakes of calcium, phosphorus, potassium, magnesium and manganese exceeded the recommended daily intakes in all age groups and that of iron in the 5- and 9-year-old groups. The intakes of zinc, copper, selenium, molybdenum, fluorine and chromium were lower than recommended in all age groups studied. The main sources of minerals were the food groups milk and milk products and cereals and cereal products, which supplied more than 50 per cent of the total intake of most mineral elements. The intakes of essential mineral elements would increase If the share of refined foods such as dietary fats, sugar and candy were to be decreased in the children s diet.

scholarly journals Impact of disaggregation of composite foods on estimates of intakes of meat and meat products in Irish adults

2005 ◽  
Vol 8 (3) ◽  
pp. 327-337 ◽  
Author(s):  
Meadhbh Cosgrove ◽  
Albert Flynn ◽  
Máiréad Kiely
Keyword(s):  
Meat Products ◽  
Epidemiological Studies ◽  
Vitamin B ◽  
Food Diary ◽  
Nutrient Intakes ◽  
Meat Intake ◽  
The North ◽  
Meat Content ◽  
Nationally Representative ◽  
The Impact

AbstractObjectiveTo evaluate the impact of the disaggregation of composite foods on intake estimates of meat and individual meat categories and on the contribution of meat to nutrient intakes in Irish adults.DesignData were analysed from the North/South Ireland Food Consumption Survey, which used a 7-day food diary to estimate food intake. Of 742 food codes that contained meat, 320 were codes for meat consumed as an individual portion and 422 were composite foods and were disaggregated to estimate the meat content.SubjectsA nationally representative sample of 475 men and 483 women (not pregnant or lactating) from the Republic of Ireland aged 18–64 years.ResultsThe mean intake of meat was 134 g day−1in consumers (98.5%) and men (168 g day−1) consumed significantly more (P< 0.001) than women (102 g day−1). Mean intakes of meat were higher in subjects with manual skilled occupations (P< 0.01) and lower in those with third-level educational qualifications (P< 0.05). Without disaggregating meat from composite foods, meat intake was overestimated by 43% (57 g day−1) and varied widely by meat category. Meat disaggregated from composite foods contributed 25% of meat intake. The contribution meat made to nutrient intakes ranged from 29% for protein, vitamin B12, zinc and niacin to 20% for vitamin D, 16% for vitamin B6, 15% for thiamine and 14% for iron.ConclusionsFailure to disaggregat meat from composite foods substantially overestimates meat intake, with a large variation between meat categories. This has important implications for estimates of meat intakes in nutritional epidemiological studies and for food safety purposes.

scholarly journals The efficacy and safety of nutritional supplement use in a representative sample of adults in the North/South Ireland Food Consumption Survey

2001 ◽  
Vol 4 (5a) ◽  
pp. 1089-1097 ◽  
Author(s):  
M Kiely ◽  
A Flynn ◽  
KE Harrington ◽  
PJ Robson ◽  
N O'Connor ◽  
...  
Keyword(s):  
Vitamin A ◽  
Representative Sample ◽  
Nutritional Supplements ◽  
Nutritional Supplement ◽  
Food Sources ◽  
Food Diary ◽  
Supplement Use ◽  
The North ◽  
Daily Intakes ◽  
The Impact

AbstractObjectiveTo describe the current use of nutritional supplements and their contribution to micronutrient intakes in a representative sample of Irish adults, to evaluate the impact of supplement use on the adequacy of micronutrient intakes and to assess the risk to supplement users of exceeding tolerable upper intake levels (UL).Study design and subjectsFood intake data were collected in 1379 (662 male and 717 female) randomly selected Irish adults aged 18 to 64 years using a 7-day food diary. The current use of nutritional supplements was assessed using a selfadministered questionnaire and respondents entered each supplement as it was consumed into the food diary.ResultsTwenty-three per cent of respondents regularly used nutritional supplements. Twice as many women used supplements as men. The intakes of micronutrients were significantly higher (P < 0.001) in supplement users than in non-users. Micronutrient intakes from food sources were similar in male users and non-users of supplements, but were significantly higher (P < 0.01) in female users, by 3 to 13%, for Fe, Mg, Mn, vitamins C and E and niacin than in non-users. The percentage of female users between 18 and 50 years who had mean Fe intakes below the average requirement (AR) (10 mg) decreased from 50 to 25 when the contribution from supplements was included. The use of supplements reduced the percentage of men who had mean intakes below the AR for Zn from 19 to 13, for riboflavin from 14 to 6 and for vitamin A from 20 to 5, and reduced the percentage of women with intakes below the AR for Ca from 23 to 16 and for riboflavin from 23 to 14. Twenty-one women out of 80 aged between 18 and 50 years, who consumed supplemental folate, achieved the intake of 600 |xg recommended to prevent neural tube defects. Twenty-two per cent of the women who took iron and 15% of the women who took vitamin B$ in supplemental form had mean daily intakes that exceeded that UL for these nutrients. Supplement users did not exceed the UL for the other micronutrients.ConclusionsSupplementation appears to be beneficial in promoting adequate intakes of some micronutrients, particularly Fe and folate in women aged 18–50 years and vitamin A in men. There appears to be little risk to supplement users of experiencing adverse side effects due to excessive intakes of micronutrients.

scholarly journals The temporal pattern of the contribution of fat to energy and of food groups to fat at various eating locations: implications for developing food-based dietary guidelines

2005 ◽  
Vol 8 (3) ◽  
pp. 249-257 ◽  
Author(s):  
NA O'Dwyer ◽  
SN McCarthy ◽  
SJ Burke ◽  
MJ Gibney
Keyword(s):  
Temporal Pattern ◽  
Meat Products ◽  
Dietary Guidelines ◽  
Fat Intake ◽  
Food Groups ◽  
Food Diary ◽  
Eating Occasions ◽  
The Republic ◽  
Processed Potatoes ◽  
At Home

AbstractObjectivesTo examine the temporal pattern of the number of eating occasions that occurred at home, at work and outside the home, and to examine the contribution of fat to energy and the contribution of 26 food groups to fat at home and outside the home.Design and settingFood intake data were collected using a 7-day food diary from a random sample of 18–64-year-old adults from the Republic of Ireland (n= 958). Respondents recorded the day, time and location of every eating occasion.ResultsThe number of eating occasions was constant across the days of the week for meals consumed at home, whereas the number of eating occasions increased at weekends for meals outside the home. The contribution of fat to energy approximated the 35% recommendation at home from Monday to Friday, but increased above this on Saturday and Sunday. The contribution of fat to energy outside the home was always above the recommendation. The food groups that contributed most to fat were similar at home and outside the home. These included butter and full-fat spreads, fresh meat, meat products, meat dishes, biscuits, cakes and pastries, whole milk, and chips and processed potatoes.ConclusionThe contribution of fat to energy was above the recommendations when eating outside the home, regardless of day of the week. A number of food groups have been identified that contributed most to fat intake outside the home and these might be targeted in developing public health nutrition strategies to reduce fat intake.

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