Several grain dietary patterns are associated with better diet quality and improved shortfall nutrient intakes in US children and adolescents: a study focusing on the 2015–2020 Dietary Guidelines for Americans

Carbohydrate-containing crops provide the bulk of dietary energy worldwide. In addition to their various carbohydrate forms (sugars, starches, fibers) and ratios, these foods may also contain varying amounts and combinations of proteins, fats, vitamins, minerals, phytochemicals, prebiotics, and anti-nutritional factors that may impact diet quality and health. Currently, there is no standardized or unified way to assess the quality of carbohydrate foods for the overall purpose of improving diet quality and health outcomes, creating an urgent need for the development of metrics and tools to better define and classify high-quality carbohydrate foods. The present report is based on a series of expert panel meetings and a scoping review of the literature focused on carbohydrate quality indicators and metrics produced over the last 10 years. The report outlines various approaches to assessing food quality, and proposes next steps and principles for developing improved metrics for assessing carbohydrate food quality. The expert panel concluded that a composite metric based on nutrient profiling methods featuring inputs such as carbohydrate–fiber–sugar ratios, micronutrients, and/or food group classification could provide useful and informative measures for guiding researchers, policymakers, industry, and consumers towards a better understanding of carbohydrate food quality and overall healthier diets. The identification of higher quality carbohydrate foods could improve evidence-based public health policies and programming—such as the 2025–2030 Dietary Guidelines for Americans.

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Validation of the Diet Quality Index for Adolescents by comparison with biomarkers, nutrient and food intakes: the HELENA study

British Journal Of Nutrition ◽

10.1017/s000711451200414x ◽

2012 ◽

Vol 109 (11) ◽

pp. 2067-2078 ◽

Cited By ~ 52

Author(s):

Krishna Vyncke ◽

Estefania Cruz Fernandez ◽

Marta Fajó-Pascual ◽

Magdalena Cuenca-García ◽

Willem De Keyzer ◽

...

Keyword(s):

Diet Quality ◽

Quality Index ◽

Healthy Lifestyle ◽

Dietary Guidelines ◽

Dietary Quality ◽

Nutrient Level ◽

Multilevel Regression ◽

Nutrient Intakes ◽

Diet Quality Index ◽

Helena Study

Food-based dietary guidelines (FBDG) aim to address the nutritional requirements at population level in order to prevent diseases and promote a healthy lifestyle. Diet quality indices can be used to assess the compliance with these FBDG. The present study aimed to investigate whether the newly developed Diet Quality Index for Adolescents (DQI-A) is a good surrogate measure for adherence to FBDG, and whether adherence to these FBDG effectively leads to better nutrient intakes and nutritional biomarkers in adolescents. Participants included 1804 European adolescents who were recruited in the Healthy Lifestyle in Europe by Nutrition in Adolescence (HELENA) Study. Dietary intake was assessed by two, non-consecutive 24 h recalls. A DQI-A score, considering the components' dietary quality, diversity and equilibrium, was calculated. Associations between the DQI-A and food and nutrient intakes and blood concentration biomarkers were investigated using multilevel regression analysis corrected for centre, age and sex. DQI-A scores were associated with food intake in the expected direction: positive associations with nutrient-dense food items, such as fruits and vegetables, and inverse associations with energy-dense and low-nutritious foods. On the nutrient level, the DQI-A was positively related to the intake of water, fibre and most minerals and vitamins. No association was found between the DQI-A and total fat intake. Furthermore, a positive association was observed with 25-hydroxyvitamin D, holo-transcobalamin andn-3 fatty acid serum levels. The present study has shown good validity of the DQI-A by confirming the expected associations with food and nutrient intakes and some biomarkers in blood.

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Patterns of Egg Consumption Can Help Contribute to Nutrient Recommendations and Are Associated with Diet Quality and Shortfall Nutrient Intakes

Nutrients ◽

10.3390/nu13114094 ◽

2021 ◽

Vol 13 (11) ◽

pp. 4094

Author(s):

Yanni Papanikolaou ◽

Victor L. Fulgoni

Keyword(s):

Vitamin E ◽

Vitamin A ◽

Vitamin C ◽

Diet Quality ◽

Dietary Patterns ◽

Dietary Pattern ◽

Healthy Eating Index ◽

Nutrient Intakes ◽

Egg Consumption ◽

Healthy Dietary Pattern

Limited data are available on how eggs are consumed in the typical American eating pattern and the contribution to usual intakes, diet quality and in meeting recommendations. The objectives of the present analysis included identifying how eggs are consumed within U.S. dietary patterns and how these patterns are associated with the usual intakes of shortfall nutrients and diet quality (Healthy Eating Index 2015) using data from the combined National Health and Nutrition Examination Survey (NHANES) from 2001–2016. An additional objective included assessing the differences between egg consumers and egg non-consumers in nutrient intakes and nutrient adequacy. Several egg-containing dietary patterns were identified, and two egg patterns were associated with a greater diet quality compared to a no egg pattern (p < 0.0001). Most egg patterns identified were similar in diet quality scores when compared to the no egg pattern; however, the two egg patterns had lower diet quality scores. Egg consumption combined with a greater intake of total protein foods, seafood and plant protein, total vegetables, total fruit, whole fruit, whole grains and dairy foods, and a lower intake of refined grains and added sugars contributed to an improved diet quality, supporting that no one food is responsible for a healthy dietary pattern. Egg consumers demonstrated significantly higher intakes of dietary fiber, calcium, magnesium, potassium, total choline, vitamin A, vitamin C, vitamin D and vitamin E when compared to egg non-consumers. A comparison of egg consumers and egg non-consumers found egg consumers had significantly less percentages of the population below the EAR for calcium, iron, magnesium, vitamin A, vitamin C and vitamin E. Similarly, the percentage of the population above the recommendations for potassium and choline were greater for egg consumers vs. egg non-consumers. In egg consumers, 24.4% of the population was above the AI for dietary choline when compared to 4.3% of egg non-consumers (p < 0.0001). Findings from the present analysis demonstrate that eggs and egg-containing foods can be an important part of a healthy dietary pattern when balanced accordingly with other nutrient-dense foods.

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Food, Nutrients, and Health

10.1093/oso/9780199379118.003.0001 ◽

2017 ◽

Author(s):

George C. Davis ◽

Elena L. Serrano

Keyword(s):

Diet Quality ◽

Causes Of Death ◽

Food Choices ◽

Healthy Food ◽

Dietary Guidelines ◽

The Us ◽

Key Concepts ◽

Dietary Guidelines For Americans

Chapter 1 begins by covering key concepts in nutrition, including the function of nutrients and foods in overall health and the leading causes of death in the US. It then discusses the major nutrition recommendation formats designed to ideally simplify healthy food choices, such as the Nutrition Facts Label, MyPlate, and the Dietary Guidelines for Americans. The chapter closes with a presentation and discussion of some of the most common nutrition indices used in practice and research for measuring overall nutrient and diet quality.

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Nutrient Intake and Dietary Quality Among Children and Adolescents by Fast Food Consumption Status: What We Eat in America, NHANES 2013–2016

Current Developments in Nutrition ◽

10.1093/cdn/nzaa043_086 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 235-235

Author(s):

Carrie Martin ◽

M Katherine Hoy ◽

Theophile Murayi ◽

Alanna Moshfegh

Keyword(s):

Children And Adolescents ◽

Nutrition Education ◽

Diet Quality ◽

Fast Food ◽

Nutrient Intake ◽

Healthy Eating Index ◽

Dietary Quality ◽

Polyunsaturated Fat ◽

Monounsaturated Fat ◽

Nutrient Intakes

Abstract Objectives To categorize children and adolescents by frequency of fast food (FF) consumption and compare intakes of energy, nutrients, and dietary quality among those with and without intake of fast food. Methods One day of dietary intake data from What We Eat in America, NHANES 2013–2016 were analyzed. The sample included children and adolescents age 2–5 y (N = 1152), 6–11 y (N = 1804), and 12–19 y (N = 2072). FF consumption on intake day included at least one reported food or beverage with the source indicated as “restaurant fast food/pizza”. Based on self-reported frequency of FF consumption in the previous seven days, participants were categorized as: Infrequent (0 times) (IFF), frequent (1 + times) without report of FF source (FF-NC) or frequent (1 + times) with report of FF source (FF-C) on the intake day. Differences between groups in energy, nutrient intake, and diet quality using the Healthy Eating Index (HEI) 2015, were assessed using T-tests in a multiple regression adjusting for confounders. Differences were considered significant at P < 0.001. Results There were no significant differences in energy or nutrient intakes by FF status among children 2–5 y. However, their total HEI scores (of possible 100) were higher in IFF (57) and FF-NC (54) vs FF-C (50); subcomponent scores of IFF were higher than FF-C and FF-NC for Refined Grains, and higher for Whole Fruit and Total Protein Foods than FF-C. Among children 6–11 y, IFF had lower intake of polyunsaturated fat and higher intake of vitamin D than FF-C, but no differences in HEI scores. Among adolescents, IFF and FF-NC had lower intakes of energy, carbohydrate, total fat, polyunsaturated fat, monounsaturated fat, and sodium than FF-C and total HEI scores were higher in IFF (51) and FF-NC (49) vs FF-C (45). Subcomponent scores of IFF were higher for Total and Whole Fruit, Whole Grains, and Added Sugars than FF-C and higher for Total Fruit in FF-NC vs FF-C. There were no differences in nutrient intake or diet quality between IFF and FF-NC in any age group. Conclusions Differences in nutrient intakes and diet quality by FF consumption status varied among children and adolescents. These differences highlight the need to tailor nutrition education and messaging by age. Funding Sources U.S. Department of Agriculture.

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Association of candy consumption with body weight measures, other health risk factors for cardiovascular disease, and diet quality in US children and adolescents: NHANES 1999–2004

Food & Nutrition Research ◽

10.3402/fnr.v55i0.5794 ◽

2011 ◽

Vol 55 (1) ◽

pp. 5794 ◽

Cited By ~ 18

Author(s):

Carol E. O'Neil ◽

Victor L. Fulgoni Iii ◽

Theresa A. Nicklas

Keyword(s):

Risk Factors ◽

Cardiovascular Disease ◽

Body Weight ◽

Health Risk ◽

Children And Adolescents ◽

Diet Quality ◽

Health Risk Factors ◽

Us Children

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Association of the Healthy Eating Index (HEI) Score of Children Enrolled in School Lunch and Breakfast Program and Frequency of Meals at School: NHANES 2015–2016

Current Developments in Nutrition ◽

10.1093/cdn/nzaa043_129 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 278-278

Author(s):

Kavitha Shankaranarayanan ◽

Derek Miketinas

Keyword(s):

Children And Adolescents ◽

Healthy Eating ◽

Diet Quality ◽

School Lunch ◽

Healthy Eating Index ◽

Dietary Guidelines ◽

School Meals ◽

Obesity Epidemic ◽

Texas Woman's University ◽

School Breakfast

Abstract Objectives Nutritious and well-balanced school meals are critical to curbing the obesity epidemic in school-aged children while also providing adequate nutrition to sustain healthy growth and development. The school lunch program underwent a significant revamp in 2012 to align the menu with the US Dietary Guidelines. The Healthy Eating Index (HEI) is a metric that measures this alignment. The purpose of this study is to calculate usual HEI scores for children and compare HEI scores across frequency of school meals consumed using NHANES 2015–2016. Methods Children 18y and younger were included in the analyses and categorized into one of five groups for breakfast and lunch, each. Either consuming no school breakfast/lunch or consuming school breakfast/lunch 1–5 times daily. Usual HEI scores and standard errors were determined using the NCI method. Independent samples t-tests were computed for pairwise comparisons between no school breakfast/lunch consumption and increasing frequency of consumption. All analyses were performed using SAS version 9.4. Results Mean HEI scores for children consuming 0, 1, 2, 3, 4, 5 school breakfasts per week was 44.7 ± 0.8, 44 ± 1.9, 41.4 ± 2.4, 43.9 ± 1.4, 40.8 ± 2.3, 42.7 ± 1.0 and the mean HEI score for children consuming 0, 1, 2, 3, 4, 5 lunches per week was 44.7 ± 0.8, 46.7 ± 0.8, 42.3 ± 2.5, 45.0 ± 0.9, 46.1 ± 0.9, 43.3 ± 0.8, respectively. These results indicate that there are no significant differences across children who consumed these meals at various frequencies with those that do not consume school meals. Although there were no observed differences, overall diet quality was poor for those who do and do not consume school breakfast/lunch. Conclusions Although children and adolescents who consumed school breakfast/lunch did not appear to have greater diet quality than those who did not, overall diet quality was poor for all groups. Therefore, additional efforts are needed to improve diet quality in children and adolescents. Funding Sources Texas Woman's University.

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Increasing Pulse Intake Improves Diet Quality in Adults in the US (P18-114-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz039.p18-114-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Diane Mitchell ◽

Jeff Rumney ◽

Jessie Campbell ◽

David Cai ◽

Julianne Curran ◽

...

Keyword(s):

Diet Quality ◽

Weight Status ◽

Weighted Average ◽

Dietary Guidelines ◽

Nutrient Intakes ◽

Diet Patterns ◽

Gastrointestinal Health ◽

Funding Sources ◽

The Us ◽

The Impact

Abstract Objectives Pulses (dry beans, peas, chickpeas and lentils) are significant sources of important nutrients and other bioactive components providing health benefits including improved weight status and gastrointestinal health and reduced risk of cancers and cardiovascular disease. However, recent data suggests the intake of pulses remains quite low. To support dietary guidance encouraging healthier diet patterns with higher intakes of plant-based foods, an updated perspective on pulse consumption and their impact on diet quality is needed. Therefore, we analyzed data from National Health and Nutrition Examination Survey, 2013–2014 for adults to compare intakes of pulse consumers and non-consumers and to explore the impact of increasing pulse consumption on diet quality in the US population. Methods Pulse consumers were identified as those respondents who consumed pulses on one or both days of intake from 272 pulse containing food codes. Consumers were divided into quartiles of consumption based on grams of pulses consumed. Differences in energy adjusted nutrient intakes between non-consumers and consumers were assessed. The diets of respondents were modeled to increase plant-based food intake by replacing 57 g of meat and 28 g of refined grain with 100 g of pulses. The nutrient composition of the 100 g of pulses added to the modified diets was based on a weighted average of all pulses consumed. Nutrient intakes of the modified diet were analyzed to compare nutrient intakes between the modeling scenario and reported intakes. Results Approximately 27% of adults consumed pulses with a mean intake of 72 g/d just slightly < 0.5 cup equivalents/d. Consumers at all levels of intake had higher (P < .05) energy adjusted intakes of fiber, folate, magnesium, potassium, and zinc with lower intakes of fat than non-consumers. Consumers at the highest levels (≥69.8 (±1.01) g/d) had significantly higher intakes of choline, iron, folate and fiber. Substituting pulses for 2 oz meat and 1 oz of refined grain resulted in significantly (P < 0.05) higher energy adjusted intakes of carbohydrates, fiber, choline, folate, iron, magnesium, phosphorus, potassium, and zinc. Conclusions Increasing pulses in the diets of the US population supports healthier dietary patterns consistent with dietary guidelines. Funding Sources This research was funded by the American Pulse Association and PepsiCo, Inc.

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