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.

scholarly journals An examination of the influence of eating location on the diets of Irish children

2007 ◽  
Vol 10 (6) ◽  
pp. 599-607 ◽  
Author(s):  
SJ Burke ◽  
SN McCarthy ◽  
JL O'Neill ◽  
EM Hannon ◽  
M Kiely ◽  
...  
Keyword(s):  
Service Sector ◽  
Meat Products ◽  
Food Service ◽  
Nutrient Intakes ◽  
Nutrition Policies ◽  
The Republic ◽  
Small Decline ◽  
Processed Potatoes ◽  
At Home

AbstractObjectivesTo examine the influence of eating location on the quality of the diets of Irish children and to compare intakes at home with intakes at other people's homes and intakes outside the home, and to compare intakes at various locations outside the home.DesignFood intake was measured using a 7-day weighed diary in 594 children from the Republic of Ireland (aged 5–12 years). Details of where the food was prepared or obtained were also recorded.ResultsEighty-nine per cent of all eating occasions occurred at home; < 6% occurred at both other people's homes and outside the home (takeaway, restaurant, shop, other). The percentage of food energy from fat was above the recommended 35% at other people's homes and outside the home, specifically at takeaways and restaurants. Fibre and micronutrient intakes (per 10 MJ) were significantly higher at home than at the other locations (P < 0.05). Within the ‘out’ locations, fibre and micronutrient intakes were generally higher at restaurants and lower at shops. High consumers of foods outside the home had a statistically significant, but relatively small decline in nutrient intakes compared with non- or low consumers. Chips and processed potatoes, meat products, savouries, sugars and confectionery, and savoury snacks made the greatest contribution to foods consumed outside the home.ConclusionsThe main focus of nutrition policies to improve the diets of Irish children should be the home environment rather than the food service sector. However, guidelines could call for better food choices outside the home to improve nutrient intakes.

scholarly journals The influence of eating location on nutrient intakes in Irish adults: implications for developing food-based dietary guidelines

2005 ◽  
Vol 8 (3) ◽  
pp. 258-265 ◽  
Author(s):  
NA O'Dwyer ◽  
MJ Gibney ◽  
SJ Burke ◽  
SN McCarthy
Keyword(s):  
Total Energy ◽  
Service Sector ◽  
Food Service ◽  
Dietary Guidelines ◽  
Food Diary ◽  
Nutrient Quality ◽  
Food Energy ◽  
The Republic ◽  
High Level ◽  
At Home

AbstractObjectivesTo examine the contribution of the food service sector to the nutrient quality of the Irish diet, and to compare intakes at home, work and outside the home (‘ut’) and within the subgroups of the out location (pub, deli, takeaway)Design and settingRandom sample of adults from the Republic of Ireland. Food intake data were collected using a 7-day food diary. Respondents recorded the location of every eating occasion determined by where the food was prepared rather than consumedResultsIntakes of energy, protein, fat and carbohydrate were significantly greater at home than at work or out (P<0.05). The intake of alcohol was significantly (P<0.001) greater out than at home or work. The percentage contribution of fat to energy was above the recommendations (33% of total energy and 35% of food energy) for both men and women at all locations, with the exception of the contribution of fat to total energy for men at the out location. Within the subgroups of the out location, the contribution of alcohol to total energy was greatest in pubs and the contribution of fat to both total and food energy was greatest in takeaways. Intakes of fibre and most micronutrients per 10 MJ of food energy were greater (P<0.05) at home than at work or outConclusionFoods eaten outside the home contribute a disproportionately high level of fat intake and should be targeted in public health nutrition strategies

scholarly journals Dietary fat intake – food sources and dietary correlates in the Malmö Diet and Cancer cohort

2003 ◽  
Vol 6 (6) ◽  
pp. 559-569 ◽  
Author(s):  
Irene Mattisson ◽  
Elisabet Wirfält ◽  
Carin Andrén ◽  
Bo Gullberg ◽  
Göran Berglund
Keyword(s):  
Disease Risk ◽  
Meat Products ◽  
Food Sources ◽  
Fat Intake ◽  
Food Groups ◽  
Nutrient Intakes ◽  
Cross Sectional ◽  
Plant Foods ◽  
Fat Consumption ◽  
Diet And Cancer

AbstractObjectives:To identify food sources of fat, to compare food and nutrient intakes at different levels of relative fat intake, and to examine the contribution of different food groups to the variation in relative fat intake. Relative fat intake was expressed as energy contributed by fat in percentage of non-alcohol energy.Design:Cross-sectional analysis of baseline data from the Malmö Diet and Cancer Study. An interview-based diet history method, a structured questionnaire and anthropometric measurements were used to obtain data. Analysis of variance compared food and nutrient intakes across quintiles of relative fat intake. Stepwise regression examined the contribution of food groups to the variation in relative fat intake.Setting:Baseline examinations were conducted between 1991 and 1996 in the city of Malmö, southern Sweden.Subjects:A sub-sample of 7055 women and 3240 men of the Malmö Diet and Cancer cohort.Results:The major fat sources were dairy products, margarines, meat & meat products, and cakes & buns. Most plant foods, especially fruit, vegetables and breakfast cereals, were negatively associated with fat intake. Low fat consumers had significantly higher intakes of dietary fibre, vitamin C, β-carotene, folic acid, iron, zinc and calcium. Intakes of all types of fatty acids and fat-soluble vitamins were positively associated with fat consumption.Conclusions:The results suggest that many food groups and nutrients may confound the associations between relative fat intake and disease. Plant foods, especially, are important to consider in studies of fat intake and disease risk.

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

2020 ◽  
Vol 23 (17) ◽  
pp. 3067-3080 ◽  
Author(s):  
Megan A Rebuli ◽  
Gemma Williams ◽  
Genevieve James-Martin ◽  
Gilly A Hendrie
Keyword(s):  
Secondary Analysis ◽  
Food Group ◽  
Dietary Guidelines ◽  
Food Groups ◽  
Nutrition Survey ◽  
Age And Gender ◽  
Eating Occasions ◽  
Nutrition Messages ◽  
And Gender ◽  
Main Meal

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.

Dietary Quality-Adherence to the Dietary Guidelines in Tehranian Adolescents: Tehran Lipid and Glucose Study

2005 ◽  
Vol 75 (3) ◽  
pp. 195-200 ◽  
Author(s):  
Mirmiran ◽  
Azadbakht ◽  
Azizi
Keyword(s):  
Fatty Acids ◽  
Dietary Intake ◽  
Nutrition Education ◽  
Saturated Fatty Acids ◽  
Significant Negative Correlation ◽  
Healthy Eating Index ◽  
Dietary Guidelines ◽  
Dietary Quality ◽  
Fat Intake ◽  
Food Groups

The aim of this study was to determine the Healthy Eating Index (HEI) score and its relation to intake of nutrients and the number of servings from each food group consumed by adolescents residing in district 13 of Tehran. This study, conducted within the framework of Tehran Lipid and Glucose Study (TLGS), was a part of a dietary intake assessment carried out in 443 families, including 465 adolescents, aged 10–18 years, according to the Food Guide Pyramid and dietary guidelines on individuals residing in district 13 of Tehran. In this study, dietary intake was assessed with two-day 24-hour recalls. HEI was calculated based on nine components. The score range of each component was 0 to 10, the sum score of this index therefore being 90. The HEI score was categorized into three groups: less than 45 (poor diet), between 45–72 (needs improvement) and more than 72 (good diet). The mean score of HEI was 64.9 ± 9.6 in boys and 64.8 ± 9.4 in girls. The results showed that the number of servings of food groups in those with good diet was significantly higher than the two other groups (p < 0.05). In contrast the percent of saturated fat intake and cholesterol consumption in those with HEI _ 72 was lower than the other groups (p < 0.05). The approximate number of food items consumed and the total nutrient intake by adolescents with HEI score _ 72 was significantly higher than the others (p > 0.05). There was a significant positive correlation between the number of servings of grains group (r = 0.1), vegetables (r = 0.4), fruits (r = 0.4), dairy (r = 0.3), meat (r = 0.1), and HEI (p < 0.001). There was a significant negative correlation between fat intake (r = -0.2, p < 0.001), percent of saturated fatty acids (r = –0.2, p < 0.05), cholesterol consumption (r = -0.4, p < 0.05), and the ratio of polyunsaturated fatty acids/saturated fatty acids (P/S) in diet (r = 0.2, p < 0.05), and HEI score. Seventy-four, 23, and 3% of diets were categorized into "needs improvement", "good", and "poor", respectively. In conclusion, the diets of most Tehranian adolescents need improvement, demonstrating the need for nutrition education in this age group.

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 Food-based dietary guidelines: some assumptions tested for the Netherlands

1999 ◽  
Vol 81 (S1) ◽  
pp. S143-S149 ◽  
Author(s):  
M. R. H. Löwik ◽  
K. F. A. M. Hulshof ◽  
J. H. Brussaard
Keyword(s):  
Food Consumption ◽  
Quality Index ◽  
Selection Process ◽  
Meat Products ◽  
Positive Association ◽  
Fats And Oils ◽  
Dietary Guidelines ◽  
Dietary Quality ◽  
Food Groups ◽  
Nutrient Density

Recently, the concept of food-based dietary guidelines has been introduced by WHO and FAO. For this concept, several assumptions were necessary. The validity and potential consequences of some of these assumptions are discussed in this paper on the basis of the Dutch National Food Consumption Surveys. The topics were interrelationships among dietary characteristics, nutrient density, diets in accordance with the guidelines, and food variety.To obtain insight into overall diet quality, a dietary quality index based on nutrients and a food-based quality index based on food groups were created and tested. As expected the results showed that a higher dietary quality index was associated with an improved intake of the nutrients included in the index, in particular a lower intake of total fat and cholesterol. This was related to a lower consumption of cheese, fats and oils, meat and meat products, and a higher consumption of fruit and vegetables. The information obtained with a dietary quality index can be used to assess the feasibility of a particular goal in combination with other relevant goals and to obtain clues or confirmation for recommendations regarding food consumption.The food-based quality index created showed that a combination of several food-based goals (formulated in quantitative terms) was associated with an increase in food consumption, without a clear relevance for the dietary quality. Therefore, the formulation of food-based guidelines should be based on explicitly stated dietary goals. The findings regarding nutrient density were in the direction of what was assumed, namely a positive association between density and absolute intake, although the expected effects were not completely found. The results regarding the association between variety and dietary intake were characterized mainly by differences in quantity rather than dietary quality.The data indicate that energy intake may be an important pitfall in implementing food-based dietary guidelines, that ‘eat a variety of food’ can be an empty slogan and that nutrient density is positively related to the absolute intake of specific micronutrients. Further, the ‘absence’ of interrelationships among risk nutrients indicates that a selection process has to be applied.

scholarly journals Maternal dietary patterns and associated nutrient intakes during each trimester of pregnancy

2012 ◽  
Vol 16 (1) ◽  
pp. 97-107 ◽  
Author(s):  
Ciara A McGowan ◽  
Fionnuala M McAuliffe
Keyword(s):  
Cluster Analysis ◽  
Pregnant Women ◽  
Dietary Patterns ◽  
Dietary Pattern ◽  
Dietary Intervention ◽  
First Trimester ◽  
Dietary Guidelines ◽  
Food Groups ◽  
Food Diary ◽  
Nutrient Intakes

AbstractObjectiveTo determine the main dietary patterns of pregnant women during each of the three trimesters of pregnancy and to examine associated nutrient intakes.DesignParticipants completed a 3 d food diary during each trimester of pregnancy. Thirty-six food groups were created and dietary patterns were derived using k-means cluster analysis.SettingNational Maternity Hospital, Dublin, Ireland.SubjectsTwo hundred and eighty-five healthy pregnant women aged between 20 and 41 years.ResultsTwo dietary patterns were identified at each time point. They were labelled ‘Unhealthy’ (n 143, 150 and 155 at trimester 1, 2 and 3, respectively) and ‘Health Conscious’ (n 142, 135 and 130 at trimester 1, 2 and 3, respectively). Women in the ‘Health Conscious’ cluster were significantly older, had lower BMI and were higher educated than those in the ‘Unhealthy’ cluster. Of those in the ‘Unhealthy’ cluster in the first trimester (n 143), 103 (72·0 %) continued in this dietary pattern into trimester 2 and eighty-one (56·6 %) continued into trimester 3. Of those in the ‘Health Conscious’ cluster in trimester 1 (n 142), ninety-five (66·9 %) continued in this dietary pattern into trimester 2 and sixty-nine (48·6 %) continued into trimester 3.ConclusionsCluster analysis produced two clearly defined dietary patterns at each stage of pregnancy. Knowledge of maternal dietary patterns is important for the development of pregnancy-specific dietary guidelines. Identifying women with an ‘Unhealthy’ dietary pattern in early pregnancy affords the opportunity for a dietary intervention which may positively impact both maternal and infant health.

scholarly journals Evaluation of Nutrient Intake and Food Consumption among Dutch Toddlers

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1531
Author(s):  
Elly Steenbergen ◽  
Anne Krijger ◽  
Janneke Verkaik-Kloosterman ◽  
Liset E. M. Elstgeest ◽  
Sovianne ter Borg ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dietary Intake ◽  
Food Consumption ◽  
Dietary Habits ◽  
Saturated Fatty Acids ◽  
Dietary Guidelines ◽  
Food Groups ◽  
Milk Products ◽  
Health Council ◽  
Dutch Health

Improving dietary habits at a young age could prevent adverse health outcomes. The aim was to gain insight into the adequacy of the dietary intake of Dutch toddlers, which may provide valuable information for preventive measures. Data obtained from the Dutch National Food Consumption Survey 2012–2016 were used, which included 672 children aged one to three years. Habitual intakes of nutrients were evaluated according to recommendations set by the Dutch Health Council. Specific food groups were evaluated according to the Dutch food-based dietary guidelines. For most nutrients, intakes were estimated to be adequate. High intakes were found for saturated fatty acids, retinol, iodine, copper, zinc, and sodium. No statement could be provided on the adequacy of intakes of alpha-linoleic acids, N-3 fish fatty acids, fiber, and iron. 74% of the toddlers used dietary supplements, and 59% used vitamin D supplements specifically. Total median intakes of vegetables, bread, and milk products were sufficient. Consumption of bread, potatoes and cereals, milk products, fats, and drinks consisted largely of unhealthy products. Consumption of unfavorable products may have been the cause of the observed high and low intakes of several nutrients. Shifting towards a healthier diet that is more in line with the guidelines may positively affect the dietary intake of Dutch toddlers and prevent negative health impacts, also later in life.

scholarly journals Role of Camel Husbandry in Food Security of the Republic of Kazakhstan

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 614
Author(s):  
Ayan Orazov ◽  
Liudmila Nadtochii ◽  
Kazybay Bozymov ◽  
Mariam Muradova ◽  
Araigul Zhumayeva
Keyword(s):  
Food Security ◽  
Meat Products ◽  
Daily Consumption ◽  
Low Level ◽  
The Past ◽  
Self Sufficiency ◽  
The Republic ◽  
Food Security Indicators ◽  
Security Indicators ◽  
High Degree

This paper examines the problem of food security in the Republic of Kazakhstan over the past 10 years. Based on statistical data, an assessment was made of the prevalence of malnutrition among the population of the country, including children under 5 years of age. There has been a trend towards for an improvement in the nutrition of the population for a few indicators; however, further optimization of food security indicators is required to achieve the goals of sustainable development (SDGs) of the FAO WHO Agenda for the period up to 2050 in Kazakhstan and in its individual regions. The paper reflects data on demographic changes over the past 10 years and its self-sufficiency in basic foods for 2019. A high degree of self-sufficiency in meat products (117.6%) is revealed in the population of the Republic of Kazakhstan. However, self-sufficiency in dairy products is at an extremely low level (0.1%). Camel breeding has been successfully developing in the country over the past 10 years. However, the number of camels in the country is still at a low level. Camel milk can be considered as a great source of macronutrients, its daily consumption partially facilitates the problem of Food Security in Kazakhstan.

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