scholarly journals Is Wheat Bread a Better Choice Than White Bread?

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 568-568
Author(s):  
Lynn Ulatowski ◽  
Marina Marusic
Keyword(s):  
Dietary Fiber ◽  
Saturated Fat ◽  
Wheat Bread ◽  
White Bread ◽  
Added Sugars ◽  
Funding Sources ◽  
Nutritional Analysis ◽  
Nutritional Characteristics ◽  
Total Carbohydrates ◽  
Total Fat

Abstract Objectives Are wheat bread products healthier than white bread products at sandwich restaurants? Methods An online nutritional analysis was conducted for wheat and white bread item from seven restaurants. Nutritional apps, including Cronometer (www.cronometer.com) and restaurant websites nutrition information were used to collect the data. Specifically, nutritional information was used to compare one wheat and one white bread product from each restaurant in the following nine categories: Calories, total fat, saturated fat, trans fat, sodium, cholesterol, total carbohydrates, dietary fiber, sugar, and protein. In order to maintain consistency, the data were normalized to weight of the bread product. Results The results suggest that what is determined a ‘healthy’ choice is dependent on the specific nutritional characteristics. For instance, white bread consistently showed lower Calories, total carbohydrates, added sugars, and sodium. However, the wheat bread had higher protein content and 2–3 times the dietary fiber compared to its white bread counterpart. Conclusions These results reinforce the idea that healthier choices may be individualized and underscores the trend towards personalized nutrition. Funding Sources None.

scholarly journals Comparison of Food Composition Databases from Two Popular Commercial Nutrition Apps with a Research Food and Nutrient Database

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1369-1369
Author(s):  
Annie Lin ◽  
Nancy Morgan ◽  
Agnes Kwon ◽  
Christy Tangney ◽  
Linda Van Horn ◽  
...  
Keyword(s):  
Intraclass Correlation ◽  
Saturated Fat ◽  
Food Composition ◽  
Sensitivity Analyses ◽  
Food Groups ◽  
Total Carbohydrate ◽  
Funding Sources ◽  
Wide Range ◽  
Total Carbohydrates ◽  
Total Fat

Abstract Objectives Increasing interest in using commercial nutrition apps to evaluate energy intake and diet quality warrants further investigation of how diet data are being analyzed by clinicians. Few studies have compared food composition databases from commercial apps with a validated nutrient database used by the scientific community. We investigated the reliability of MyFitnessPal (v19.4.0) and 2017 CalorieKing databases with the 2017 Nutrition Coordinating Center Nutrition Data System for Research (NDSR) database. Methods The 50 most consumed foods were identified from an urban weight loss study. A single investigator searched each database to document data on calories and nutrients (i.e., total carbohydrates, sugars, fiber, protein, and total and saturated fat). Intraclass correlation coefficient (ICC) analyses evaluated the reliability between each commercial database with the NDSR; an ICC ≥ 0.90 was considered excellent; 0.75 to < 0.90 as good; 0.50 to < 0.75 as moderate; and < 0.50 as poor. Sensitivity analyses determined whether reliability differed by most frequently consumed food groups. Results The 3 most frequently consumed food groups were Fruits (15 items), Vegetables (13 items) and Protein (9 items). There was excellent reliability between CalorieKing and NDSR for all diet data (ICC range = 0.90–1.00). Between MyFitnessPal and NDSR, calories and nutrients had excellent reliability (ICC range = 0.90–1.00), except for total fat (ICC = 0.89) and fiber (ICC = 0.67). Sensitivity analyses showed good to excellent reliability between both commercial databases with NDSR for Vegetables and Protein groups (ICC range = 0.86–1.00). However, MyFitnessPal and NCC had poor reliability in calories, total carbohydrate, and fiber within the Fruit group (ICC range = 0.33–0.43). Conclusions CalorieKing had stronger agreement with NDSR. The wide range of ICCs between MyFitnessPal and NDSR is attributed to poor reliability among foods within the Fruit group. Our findings illustrate variability in nutrient data across commercial databases that can impact use in clinical nutrition analysis and translation of evidence-based interventions into practice. Future studies are needed to compare other popular commercial mobile nutrition apps with NDSR and/or other validated nutrient databases. Funding Sources The first author is supported by the National Cancer Institute.

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 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 Mindful Eating Is Related to Lower Intake of Energy and Added Sugars Among Overweight, Premenopausal Women

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1318-1318
Author(s):  
Linda Knol ◽  
Kristi Crowe-White ◽  
Susan Appel
Keyword(s):  
Energy Intake ◽  
Emotional Eating ◽  
Online Survey ◽  
Saturated Fat ◽  
Premenopausal Women ◽  
Mindful Eating ◽  
Obese Women ◽  
Coping With Stress ◽  
Added Sugars ◽  
Funding Sources

Abstract Objectives Mindful eating (ME) is the act of engaging in intentional awareness to eating experiences and internal body sensations in a non-judgmental manner. ME interventions have improved stress-related eating, which is associated with increased energy intake from highly palatable foods. The purpose of this study was to examine relationships between ME and dietary intake. Methods Premenopausal, overweight/obese [body mass index (BMI) of 25–40 kg/m2], women (n = 65), ages 25–50 years, completed three days of dietary recalls using the Automated Self-administered Recall System (ASA24) and an online survey including the Mindful Eating Questionnaire (MEQ). A 5-point Likert Scale was used to assess MEQ responses with higher scores reflecting greater ME. Linear regression was used to assess relationships between MEQ scores and energy intake, as well as, energy from saturated fat and added sugars. Results The average MEQ score was 3.22 (SD = 0.48). On average, participants consumed 1852 (SD = 540) kcals with 12.8% (SD = 3.5) and 10.8% (SD = 6.3) kcals from saturated fat and added sugars, respectively. MEQ scores were inversely related to overall energy intake (β = −349, F = 6.95, P = 0.01), and percentage of energy from added sugars (β = −3.44, F = 4.77, P = 0.03). Saturated fat intake was not related to MEQ scores. Energy intake was inversely related to only three of the five MEQ subscales: eating with awareness (β = −273, F = 7.40, P = 0.01), stress/emotional eating (β = −140, F = 4.49, P = 0.04), and distracted eating (β = −194, F = 6.13, P = 0.02). Conclusions Overweight/obese women consumed significantly less energy by paying attention to flavors, colors, textures, and tastes of food, eating meals without distractions, and coping with stress through means other than food. Interestingly, energy intake was unrelated to eating based on biological or environmental cues. Funding Sources Dietitians in Integrative and Functional Medicine DPG, Academy of Nutrition and Dietetics and Research Grant Committee, University of Alabama.

scholarly journals Measuring the healthiness of child-targeted cereals: a study of the FoodSwitch platform in Sweden (Preprint)

2020 ◽  
Author(s):  
Karin Rådholm ◽  
Antoine Mottas ◽  
Veli-Matti Lappi ◽  
Johan Sundström ◽  
Bruce Neal ◽  
...  
Keyword(s):  
Salt Content ◽  
Saturated Fat ◽  
Public Health Issue ◽  
Major Public Health Issue ◽  
Breakfast Cereals ◽  
Star Rating ◽  
Nutritional Characteristics ◽  
Secondary Objective ◽  
Total Fat

BACKGROUND Childhood obesity is a major public health issue. The increase in consumption of foods with poor nutritional value, such as processed foods, contributes to this. Breakfast cereals are often advertised to be a healthy way to start the day, but the healthiness of these products varies greatly. OBJECTIVE Our main objective was to gather information about the nutritional characteristics of breakfast cereals in Sweden and to investigate the healthiness of products targeted at children compared to other cereals. A secondary objective was to evaluate the alignment between the Keyhole symbol and the Health Star Rating. METHODS Ready-to-eat breakfast cereals from the largest Swedish grocery retailers were collected using the FoodSwitch platform. Products were defined as targeting children if they presented features addressed to children on the package. RESULTS In all, information on 261 ready-to-eat cereals were examined. Child-targeted cereals (8%) were higher in sugar (22.3g/100g vs 12.8g/100g, P < .001) and lower in fiber (6.2g/100g vs 9.8g/100g, P < .001) and protein (8.1g/100g vs 10.5g/100g, P < .001). Total fat (3g/100g vs 10.5g/100g, P < .001) and saturated fat (0.8g/100g vs 2.6g /100g, P < .001) were also lower and no difference was found in salt content (P = .61). Fewer child-targeted breakfast cereals displayed an on-pack Keyhole label (5% vs 22%; P = .06) and the mean Health Star Rating values were 3.5 vs 3.8 (P = .07) for child-targeted cereals compared to others. A correlation was found between the Keyhole symbol and the Health Star Rating. CONCLUSIONS Ready-to-eat breakfast cereals targeted at children were less healthy overall compared to products not targeted at children. There is a clear need to improve the nutritional quality of child-targeted cereals.

scholarly journals Nutritional Characteristics of Prepacked Feta PDO Cheese Products in Greece: Assessment of Dietary Intakes and Nutritional Profiles

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 253
Author(s):  
Evangelia Katsouri ◽  
Emmanuella Magriplis ◽  
Antonios Zampelas ◽  
George-John Nychas ◽  
Eleftherios H. Drosinos
Keyword(s):  
Policy Development ◽  
Saturated Fat ◽  
Dietary Reference Intake ◽  
Dietary Intakes ◽  
Nutrient Contents ◽  
Protected Designation Of Origin ◽  
Nutritional Characteristics ◽  
Feta Cheese ◽  
Cheese Products ◽  
Total Fat

Feta cheese, a protected designation of origin (PDO) food, is one of the most important Mediterranean food products. Although it is the cheese with the highest consumption in Greece, the nutritional characteristics of products available in the market, as well as their contribution to the Greek diet, have not been evaluated in detail. In the present study, the basic nutritional content of 81 prepacked feta cheese products available in the Greek market were recorded based on their labels. This was combined with consumption data to provide an overall picture of feta cheese’s contribution to the Greek diet. The nutrient contents per 100 g ranged as follows. Energy: 221–343 kcal, total fat: 20–29 g, saturated fat: 12.8–20.3 g, carbohydrates: 0–3.1 g, sugars: 0–3 g, proteins: 13.1–21.0 g and salt: 1.2–5.1 g. The median feta daily individual consumption was found to be 39 g, ranging from 20 g to 100 g (fifth and 95th percentiles, respectively). The nutritional intake analysis as a percentage of dietary reference intake (DRI) showed that saturated fat and salt are ranked on the top of the list, with intakes reaching 101.5% and 85% respectively. The products were also evaluated against five nutrient profile models and their potential use under statutory requirements and policy development are discussed.

Are meal kits health promoting? Nutritional analysis of meals from an Australian meal kit service

2020 ◽  
Author(s):  
Carly J Moores ◽  
Lucinda K Bell ◽  
Michael J Buckingham ◽  
Kacie M Dickinson
Keyword(s):  
Saturated Fat ◽  
Nutritional Composition ◽  
The Public ◽  
Nutritional Analysis ◽  
Delivery Services ◽  
Health Promoting ◽  
Home Cooking ◽  
Total Fat ◽  
Nutritional Data ◽  
Developed Nations

Summary Meal kits are popular for consumers seeking greater convenience in preparing meals at home. The market share for meal kit subscription services (MKSSs) is growing in developed nations including Australia, however, literature about their health promoting qualities, e.g. nutritional composition, is scarce. This study aimed to assess the characteristics and nutritional composition of meals offered from an MKSS over 12 months. Nutritional data were extracted from recipes available to order from HelloFresh in Australia from 1 July 2017 to 30 June 2018. In total, 346 (251 unique) recipes were retrieved. Per serve (median size 580 g), meals contained a median of 2840 kJ (678 kcal) of energy, 58 g carbohydrate (14 g sugar), 44 g protein, 28 g total fat (8 g saturated fat) and 839 mg sodium. Median energy from macronutrients was total fat (38%), carbohydrates (34%), protein (25%) and saturated fat (11%). This paper is the first to describe characteristics of recipes available from an MKSS over a 12-month period of time. With their growing popularity, meal kit delivery services have the capacity to influence consumer food behaviours, diets and subsequently population health. MKSSs may function to promote health though education, training, and enabling home cooking behaviours, and may be a powerful commitment device for home cooking behaviour change. However, it is important for health professionals, including dietitians and nutritionists, to understand the nutritional risks, benefits and suitability of this contemporary mealtime option before recommending them to clients and members of the public as part of health promotion.

scholarly journals Daily Macadamia Nut Intake and Its Effect on Macronutrient Intake and Nutrient Displacement in Overweight and Obese Adults

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1622-1622
Author(s):  
Abigail Clarke ◽  
Julie Jones ◽  
Rawiwan Sirirat ◽  
Kristie LeBeau ◽  
Celine Heskey ◽  
...  
Keyword(s):  
Daily Intake ◽  
Saturated Fat ◽  
Carbohydrate Intake ◽  
Macronutrient Intake ◽  
Monounsaturated Fat ◽  
Obese Adults ◽  
Funding Sources ◽  
Macadamia Nuts ◽  
Total Fat ◽  
Two Phases

Abstract Objectives To determine the effect of daily intake of macadamia nuts on macronutrient intake and nutrient displacement in overweight and obese adults in a randomized crossover study. Methods This randomized cross-over study was comprised of two phases, each lasting eight weeks. Participants (n = 35) were randomly assigned first to either the intervention (15% of calorie needs from macadamia nuts) or control (habitual diet) phase, with a two-week washout followed by the other phase. A total of six 24-hour recalls, two at baseline and two during each phase were conducted. Period adjustment t-test was used to determine the differences in macronutrient intake between the two phases. The displacement of nutrients was done by subtracting the observed intake of a particular nutrient from its’ expected intake. Results Compared to the control phase, there were marginal increases in the consumption of total energy (mean diff = 145 kcal), total fiber (mean diff = 2 g) and a significant increase in the consumption of total fat (mean diff = 35 g, P &lt; 0.001). In addition, there was a significant increase in consumption of palmitoleic acid (mean diff = 5 g) and oleic acid (mean diff = 11 g, P &lt; 0.001). However, the total saturated fat intake between the two phases was non-significant. There was a non-significant decrease in protein and carbohydrate intake. The displacement analysis revealed that participants had lower intakes of energy, protein and carbohydrates than predicted, with carbohydrates having the highest displacement of the nutrients. Conclusions The inclusion of macadamia nuts is associated with a marginal reduction of carbohydrate intake and an increase intake of monounsaturated fat which may have favorable health outcomes, but remains to be investigated. Funding Sources Hort Innovation, Sydney, Australia.

scholarly journals Nutrients Consumption Affect the Number of Gastroesophageal Refluxes and Oesophageal Acidity in Children

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 852-852
Author(s):  
Sergey Morozov ◽  
Galina Borodina ◽  
Tatyana Strokova
Keyword(s):  
Ascorbic Acid ◽  
Vitamin B1 ◽  
Rank Correlation ◽  
Weak Acid ◽  
Pharmacological Intervention ◽  
Funding Sources ◽  
Spearman Rank Correlation Analysis ◽  
Total Carbohydrates ◽  
Total Fat ◽  
Acid Exposure Time

Abstract Objectives To evaluate the correlation between types and number of gastroesophageal refluxes and nutrients consumption in children and adolescents. Methods The study was approved by IEC. The data of examination of 219 children (7–17 y.o.), 147 with GERD and 72 controls served as a source for the study. The amount and types of GER were determined using 24-hours esophageal pH-impedansometry (Ohmega, MMS, The Netherlands). Food frequency questionnaire was used to evaluate level of nutrients consumption. To make possible comparison of data obtained in different age and sex groups of children, direct levels of nutrients consumption were converted to a percentage deviation from the recommended daily allowance rates. Spearman rank correlation analysis was performed with the use of Statistica 10 (StatSoft Inc., USA) to reveal association between usual nutrition and number of gastroesophageal reflux episodes, their acidity and duration in children. Results Statistically significant (p &lt; .05) correlation of Acid exposure time was found with amounts of PUFA (Spearman R = −0.334), ω-3 (R = −0.33), ω-6 (R = −0.3); retinols (R = −0.34), niacin (R = −0.28) and ascorbic acid (R = −0.37) consumption. The number of acid refluxes correlated with energy values of the ration (R = 0.269), amount of total protein (R = 0.279), total fat (R = 0.272), total carbohydrates (R = 0.152), and added sugar (R = 0.157) consumption. The number of weak-acid refluxes was not correlated with any of the parameters of actual nutrition. We found significant correlation between the number of non-acid refluxes and amount of PUFAs (R = 0.19), ω-6 (R = 0.151), ω-3 (R = 0.19); sodium (R = 0.158), phosphorus (R = 0.166), vitamin B1 (R = 0.17), niacin (R = 0.19), and ascorbic acid (0.23). Conclusions We found that types and number of gastroesophageal refluxes, as well as acidification of the lower part of oesophagus may be associated with diet in children. Our results may mean that different nutrients have different impact on esophageal motility in children. The results may have practical outcome for planning non-pharmacological intervention in children with GERD Funding Sources Ministry of Science and Hiigher Education of Russia, research project #0529–2019-0055.

A Summary of Conference Recommendations on Dietary Fiber in Childhood

PEDIATRICS ◽  
1995 ◽  
Vol 96 (5) ◽  
pp. 1023-1028
Author(s):  
Christine L. Williams ◽  
Johanna Dwyer ◽  
Carlo Agostoni ◽  
Craig Hillemeier ◽  
Sue Y. S. Kimm ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Sodium Intake ◽  
Dietary Cholesterol ◽  
Saturated Fat ◽  
Normal Growth ◽  
Childhood And Adolescence ◽  
Fat Intake ◽  
National Guidelines ◽  
Future Health ◽  
Total Fat

Fiber Has Important Health Benefits in Childhood Diet in childhood and adolescence influences not only the health of the child, but also the future health of the adult. Therefore, the optimal diet during these formative years must be adequate to support normal growth and development during childhood, as well as to establish a nutritional foundation for the prevention of diet-related chronic diseases among adults, such as coronary heart disease, some cancers, stroke, adult-onset diabetes, obesity, and hypertension.1-10 During the course of this conference the current diet of US children was reviewed. Compared with national guidelines, children consume higher than recommended amounts of total and saturated fat and cholesterol and less than recommended amounts of complex carbohydrate and fiber (Table 1, Figs 1-6). Data on trends over time reveal that children's diets are currently lower in total fat, particularly saturated fat, compared with previous years. From 1974 to 1988 the percent of energy from total fat in children's diets has decreased from 38% to 36% and from 16% to 13% for percent of energy from saturated fat. Total sodium intake has increased slightly from 3.3 g (1974) to 3.7 g (1988), but there have been virtually no changes in dietary fiber intake, averaging about 12 g/d or 5 g/1000 calories (kcal).11-17 National food consumption surveys show that consumption of vegetables among children has decreased significantly between 1977 and 1987. In addition, although there have been positive changes in children's diets toward reduced fat intake, approximately 73% still have fat intakes greater than 30% kcal; 66% had saturated fat intake greater than 10%; and 54% had dietary cholesterol intake greater than 100 mg/1000 kcal.11,12

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