scholarly journals Comparing the cost of essential nutrients from different food sources in the American diet using NHANES 2011–2014

2019 ◽  
Vol 18 (1) ◽  
Author(s):  
Julie M. Hess ◽  
Christopher J. Cifelli ◽  
Sanjiv Agarwal ◽  
Victor L. Fulgoni
Keyword(s):  
Vitamin D ◽  
Fruits And Vegetables ◽  
Cost Effective ◽  
Dietary Guidelines ◽  
Food Sources ◽  
Health Concern ◽  
Eating Patterns ◽  
Food Groups ◽  
Daily Food ◽  
The Cost

Abstract Background One reason that some Americans do not meet nutrient needs from healthy eating patterns is cost. Food cost affects how people eat, and healthy diets tend to be more expensive. Cost is also important for diet sustainability. Sustainable eating patterns must be both nutritionally adequate and affordable. The objective of this study was to compare the cost of obtaining shortfall nutrients from different food groups to help identify cost-effective ways Americans can move towards healthy and sustainable eating patterns. Methods This analysis used dietary intake data from the National Health and Nutrition Examination Survey from 2011 to 2012 and 2013–2014 (n = 5876 children 2–18 years and n = 9953 adults 19–99 years). Americans’ nutrient intake from food categories in “What We Eat in America” and the 2015–2020 Dietary Guidelines for Americans was determined using the Food and Nutrient Database for Dietary Studies. Food cost and the cost of nutrients were obtained from Center for Nutrition Promotion and Policy food cost database 2001–2002 and 2003–2004 (adjusted for inflation). Results The daily mean cost of food was $4.74 ± 0.06 for children and $6.43 ± 0.06 for adults. “Protein foods” and “mixed dishes” were the two most expensive food categories (43–45% of daily food costs), while “grains,” “fruits,” and “vegetables” combined accounted for ~ 18% of the daily cost, and “milk and dairy” accounted for 6–12% of total daily food costs in both adults and children. “Milk and dairy” were the least expensive dietary sources of calcium and vitamin D in the American diet, while “grains” were the least expensive sources of iron and magnesium, and “protein foods” were the least expensive sources of choline. “Fruits” and “vegetables” were the least expensive sources of potassium and vitamin C, respectively, and “snacks and sweets” were the least expensive sources of vitamin E. Conclusion “Milk and dairy” were inexpensive sources of three of the four nutrients of public health concern (calcium, vitamin D, and potassium), while “grains” were the least expensive source of fiber. The results of this work reinforce the importance of consuming a variety of nutrient-rich foods for cost-effective, sustainable eating patterns.

scholarly journals Comparing the Cost of Essential Nutrients from Different Food Sources in the American Diet (OR20-04-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Julie Hess ◽  
Christopher Cifelli ◽  
Sanjiv Agarwal ◽  
Victor Fulgoni
Keyword(s):  
Vitamin D ◽  
Fruits And Vegetables ◽  
Dietary Guidelines ◽  
Food Sources ◽  
Health Concern ◽  
Eating Patterns ◽  
Food Groups ◽  
Essential Nutrients ◽  
Daily Food ◽  
The Cost

Abstract Objectives The cost of food, along with several other factors, influences how people eat and is an important facet of sustainability. Sustainable eating patterns are both nutritionally adequate and affordable. The objective of this study was to compare the cost to the consumer of obtaining shortfall nutrients from different food groups: milk and dairy, protein foods, mixed dishes, grains, snacks & sweets, fruits, and vegetables. Methods This analysis used dietary intake data from the National Health and Nutrition Examination Survey from 2011–2012 and 2013–2014 (n = 5876 children age 2–18 years and 9953 adults age 19–99 years). Americans’ nutrient intake from food categories in “What We Eat in America” and the 2015–2020 Dietary Guidelines for Americans was determined using the Food and Nutrient Database for Dietary Studies. Food cost and the cost of nutrients were obtained from Center for Nutrition Promotion and Policy food cost database 2001–2002 and 2003–2004 and adjusted for inflation. Results The daily mean cost of food was $4.74 ± 0.06 for children and $6.43 ± 0.06 for adults. “Protein foods” and “mixed dishes” were the two most expensive food categories (43–45% of daily food costs), and “milk and dairy” accounted for 6–12% of total daily food costs in both adults and children. “Milk and dairy” were also the least expensive dietary sources of calcium and vitamin D in the American diet. “Protein foods” and “grains” were the main dietary sources of choline, and “protein foods” were also the least expensive sources of choline. “Grains” were the least expensive sources of iron and magnesium, while “fruits” and “vegetables” were the least expensive sources of potassium and vitamin C, respectively. “Snacks & sweets” were the least expensive sources of vitamin E. Although “milk and dairy” were not the least costly sources of potassium, magnesium and vitamin A, they were the second least expensive. Conclusions In addition to contributing essential nutrients to the American diet, “milk and dairy” are also inexpensive sources for several of these nutrients, including three of the four “nutrients of public health concern” (calcium, vitamin D, and potassium), indicating that dairy foods can be part of sustainable eating patterns. Funding Sources National Dairy Council.

scholarly journals Eggs Represent a Cost-Effective Approach in Delivering Protein, Choline, Vitamin A and Vitamin D in the American Diet of Children and Adults

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1471-1471
Author(s):  
Yanni Papanikolaou ◽  
Victor Fulgoni
Keyword(s):  
Vitamin D ◽  
Cost Effectiveness ◽  
Vitamin A ◽  
Protein Delivery ◽  
Cost Effective ◽  
Food Groups ◽  
Funding Sources ◽  
Key Barrier ◽  
Nutrient Profiles ◽  
The Cost

Abstract Objectives Cost has been identified as a key barrier in preventing many Americans from consuming recommended nutrients from healthy eating patterns. The purpose of the current study was to examine the cost-effectiveness of eggs for delivering selected nutrients (i.e., protein, vitamin A, choline, vitamin D) in children and adults. Methods The present analysis used dietary intake data from the National Health and Nutrition Examination Survey 2013–2016 (2–18 years-old, N = 956; 19+ years-old, N = 2424). Cost and nutrient profiles for What We Eat in America food categories were compared to whole eggs. Food cost and the cost of nutrients were obtained from the Center for Nutrition Promotion and Policy food cost database. Results Of 15 main food groups examined, whole eggs ranked third for cost-effectiveness per 100 g (excluding beverages), such that eggs cost $0.35 per 100 g, with dairy and grains representing the first and second most cost-effective foods at $0.23 and $0.27 per 100 g, respectively. In children and adults, eggs represented a cost-effective food for protein delivery, such that eggs provided nearly 2.7 and 3.7% of all protein in the diet, respectively, at a cost of about $0.03 per g of protein. Eggs contributed 3.8% and 6.0% of all vitamin A in the diet of children and adults, at a cost of approximately $0.002 and $0.003 per RAE mcg of vitamin A, respectively. In children and adolescents 2–18 years-old, nearly 12% of all choline in the diet is delivered at a cost of approximately $0.002 per mg of choline. Similarly, in adults 19+ years-old, eggs provide nearly 14.8% of all dietary choline in the diet at a cost of approximately $0.002 per mg of choline. Eggs provide nearly 5% and 9.5% of all vitamin D in the diet of children and adults, at a cost of approximately $0.21 and $0.22 per mcg of vitamin D, respectively. Overall, eggs ranked as the most cost-effective food for delivering protein, choline, and vitamin A, and third for vitamin D in children. In adults, eggs ranked as the most cost-effective food for delivering protein and choline, second for vitamin A, and third for vitamin D. Conclusions In summary, eggs represent a cost-effective food choice for delivery of protein and several shortfall nutrients (choline, vitamin A, and vitamin D) in the American diet. Funding Sources The study was supported by the Egg Nutrition Center.

scholarly journals Contribution of Dairy Foods to Energy and Nutrient Intakes in Children and Adults: Analysis of Nhanes 2015–2018

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 1021-1021
Author(s):  
Christopher Cifelli ◽  
Julie Hess ◽  
Victor III Fulgoni
Keyword(s):  
Vitamin D ◽  
Vitamin A ◽  
Vitamin B12 ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Health Concern ◽  
Food Groups ◽  
Food Category ◽  
Dairy Foods ◽  
Total Fat

Abstract Objectives Dairy foods are foundational foods in healthy eating patterns. Consumption of dairy foods helps both children and adults meet the recommendations of a variety of essential nutrients. Accordingly, the objective of this study was to determine the contribution of total dairy, milk, cheese, and yogurt to energy and nutrient intake in children and adults. Methods Twenty-four-hour dietary recall data from children age 2–18 (n = 5038) and adults age 19–99 (n = 9813) participating in the National Health and Nutrition Examination Survey (NHANES) 2015–2016 and 2017–2018 were analyzed. Intakes (both absolute amounts and as a percentage of total intake) of energy and nutrients were determined for all food groups using the USDA food category system. Data were generated on an as consumed basis and on a disaggregated basis; the latter approach reallocated energy and nutrients from milk and cheese found in other foods (e.g., pizza) back to the respective dairy food group. Total dairy was defined as milk, cheese, and yogurt in this analysis. Results On a disaggregated basis, total dairy provided 14.2% and 9.7% of total kcal/d in children and adults, respectively. At current consumption levels, milk, cheese, and yogurt contributed 61.6% of calcium, 65.8% of vitamin D, 22.8% of potassium, 23.7% of protein, 38.5% of vitamin A, 38.3% of vitamin B12, 31.1% of riboflavin, 36.3% of phosphorus, 22.7% of zinc, and 18.1% of magnesium in children, on average. Dairy foods also contributed 19% of total fat, 31.1% of saturated fat, 13.9% of sodium, and 4.7% of added sugar to the diets of children. Similarly, in adults, milk, cheese, and yogurt contributed 49.5% of calcium, 45.9% of vitamin D, 11.6% of potassium, 15.7% of protein, 26.6% of vitamin A, 24.9% of vitamin B12, 18.6% of riboflavin, 25% of phosphorus, 15.5% of zinc, and 9.4% of magnesium to the diet, on average. Total dairy also provided 14.2% of total fat, 24.8% of saturated fat, and 10.1% of sodium in adults. Milk was the top source of calcium and vitamin D in both children and adults. Conclusions Milk, cheese, and yogurt remain significant sources of key nutrients for children and adults, including three out of the four underconsumed nutrients of public health concern (vitamin D, calcium, and potassium) as defined by the 2020 Dietary Guidelines for Americans. Funding Sources National Dairy Council.

scholarly journals Do Americans Get Enough Nutrients from Food? Assessing Nutrient Adequacy with NHANES 2013–2016 (P18-040-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Matthew Pikosky ◽  
Christopher Cifelli ◽  
Sanjiv Agarwal ◽  
Victor Fulgoni
Keyword(s):  
Vitamin D ◽  
Fruits And Vegetables ◽  
Age Groups ◽  
Dietary Guidelines ◽  
Health Concern ◽  
Probability Method ◽  
Dietary Recommendations ◽  
Dietary Recall ◽  
Nutrient Adequacy ◽  
American Children

Abstract Objectives Following dietary recommendations should ensure adequate consumption of essential nutrients, including key nutrients that tend to be underconsumed. The objective of this analysis was to determine if Americans are meeting nutrient needs, especially for shortfall nutrients, as defined by the Dietary Guidelines for Americans, by assessing average food intakes with data from the National Health and Nutrition Examination Survey (NHANES) from 2013–2016. Methods Twenty-four-hour dietary recall data from children age 2–18 years (n = 5670) and adults age 19–99 years (n = 10,112) participating in NHANES 2013–2014 and 2015–2016 were analyzed using day one sample weights. Usual intake of nutrients was determined using the National Cancer Institute method with two dietary recalls. The percentage of population with inadequate (intake below the Estimated Average Requirement) or sufficient (intakes above the Adequate Intake, AI) intake of shortfall nutrients was determined using the cut-point method. With iron, the probability method was used instead. Results Nearly half of the population does not consume adequate calcium (47.4 ± 1.8% children; 44.5 ± 1.1% adults). Even more of the population does not consume enough vitamin D (93.7 ± 0.8% children; 94.8 ± 0.5% adults). Non-Hispanic black children and adults had higher rates of inadequate calcium and vitamin D consumption than other ethnic groups. Large proportions of the population also do not consume enough magnesium (36.2 ± 1.4% children; 53.3 ± 1.2% adults), vitamin A (23.8 ± 2.0% children; 45.5 ± 1.1% adults), vitamin C (22.6 ± 1.6% children; 48.3 ± 1.3% adults) or vitamin E (67.2 ± 1.3% children; 79.0 ± 1.3% adults). Approximately 2.95 ± 0.47% children and 6.02 ± 0.30% adults had inadequate iron intake. Only a small proportion of children and adults consumed more dietary fiber and potassium than the AI for their age groups. Additionally, 20.0 ± 1.1% children and 8.31 ± 0.73% adults had choline intake above the AI. Conclusions Large percentages of American children and adults do not meet recommendations for underconsumed “nutrients of public health concern” or shortfall nutrients. Encouraging children and adults to consume nutrient-rich foods, such as dairy, fruits and vegetables, can help close these gaps. Funding Sources National Dairy Council.

Abstract P354: Percent of Americans Meeting Food Group Recommendations and Top Food Sources of Key Nutrients in the American Diet

Circulation ◽  
2020 ◽  
Vol 141 (Suppl_1) ◽  
Author(s):  
Jessica D Smith ◽  
Yong Zhu ◽  
Vipra Vanage ◽  
Neha Jain ◽  
Norton Holschuh
Keyword(s):  
Public Health ◽  
Ethnic Groups ◽  
Whole Grains ◽  
Dietary Guidelines ◽  
Food Sources ◽  
Health Concern ◽  
Food Groups ◽  
Public Health Concern ◽  
Childbearing Age ◽  
Racial Ethnic

The 2015-2020 Dietary Guidelines for Americans recommends consumption of a healthy dietary pattern that includes nutrient-dense vegetables, fruits, whole grains, dairy, protein foods, and oils. However, many Americans are falling short on consuming the recommended amount of these food groups and greater disparities may exist within certain sociodemographic groups. Objectives: The objectives of this study were to determine where Americans were falling short in intake of food groups when stratified by sociodemographic characteristics and to determine which foods in the American diet were the top sources of whole grains and nutrients of public health concern (calcium, vitamin D, potassium, fiber and iron [for women and adolescent girls of childbearing age]). Methods: Data on consumption of food groups for Americans 2 years and older (excluding pregnant and lactating women; n=7,814) were taken from the Food Patterns Equivalent Database (FPED) 2015-2016. Usual intake of food groups was calculated based on 2 24-hr recalls using the National Cancer Institute method and National Health and Nutrition Examination Survey (NHANES) study weights. Top food sources of nutrients in the diet were calculated using NHANES 2015-2016 day 1 24-hr dietary recall data and foods were grouped according to the What We Eat in America categorization. Results: Over half of Americans 2 years and older met the intake recommendations for protein foods, oils, and total grains; however, far fewer met the recommendations for vegetables (12%), fruits (15%), whole grains (1%), or dairy (8%) intake. Patterns were similar across age groups although children and older adults were generally more likely to meet recommendations than adolescents and younger adults. Compared to men and boys, women and girls were more likely to meet recommendations for vegetables (14% vs 9%) and fruits (17% vs. 13%), and less likely to meet recommendations for total grains (50% vs 62%), dairy (5% vs 12%) and protein foods (43% vs 62%). The percent meeting recommendations for fruits, vegetables, whole grains and dairy remained low across racial/ethnic groups. Milk, ready-to-eat cereals, pizza, sandwiches, and breads were among the top sources of whole grains and the nutrients of public health concern for children. For adults, key foods included breads, ready-to-eat cereals, milk, and Mexican mixed dishes. Conclusion: Shifts in dietary patterns are needed to meet current recommendations across all age, gender, and racial/ethnic groups in the U.S. Increasing the intake of key foods such as milk, ready-to-eat cereal, bread and mixed dishes may help Americans increase intake of under-consumed food groups and nutrients.

scholarly journals Defining Nutritional and Functional Niches of Legumes: A Call for Clarity to Distinguish a Future Role for Pulses in the Dietary Guidelines for Americans

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1100
Author(s):  
Chelsea Didinger ◽  
Henry J. Thompson
Keyword(s):  
Public Health ◽  
Health Care Professionals ◽  
Weight Status ◽  
Dietary Guidelines ◽  
Health Concern ◽  
Healthy Weight ◽  
Food Groups ◽  
Rich Diversity ◽  
Dietary Guidelines For Americans ◽  
Dietary Components

Legume food crops can contribute to the solution of diet-related public health challenges. The rich diversity of the botanical family Fabaceae (Leguminosae) allows legumes to fill numerous nutritional niches. Pulses (i.e., a subgroup of legumes including chickpeas, cowpeas, dry beans, dry peas, and lentils) are a nutrient-dense food that could play a key role in eliminating the dramatic underconsumption of dietary fiber and potassium, two dietary components of public health concern, all while maintaining a caloric intake that promotes a healthy weight status. However, incorrect use of terminology—in the commercial and scientific literature as well as in publications and materials prepared for the consuming public—creates confusion and represents a barrier to dissemination of clear dietary guideline messaging. The use of accurate terminology and a simple classification scheme can promote public health through differentiation among types of legumes, better informing the development and implementation of nutritional policies and allowing health care professionals and the public to capitalize on the health benefits associated with different legumes. Although inconsistent grouping of legumes exists across countries, the recently released 2020–2025 Dietary Guidelines for Americans (DGA) were chosen to illustrate potential challenges faced and areas for clarification. In the 2020–2025 DGA, pulses are included in two food groups: the protein food group and ‘beans, peas, lentils’ vegetable subgroup. To evaluate the potential of pulses to contribute to intake of key dietary components within calorie recommendations, we compared 100 kilocalorie edible portions of pulses versus other foods. These comparisons demonstrate the unique nutritional profile of pulses and the opportunity afforded by this type of legume to address public health concerns, which can be greatly advanced by reducing confusion through global harmonization of terminology.

scholarly journals Obesity and Surgical Treatment – A Cost-Effectiveness Assessment for Sweden

2014 ◽  
Vol 2 (1) ◽  
Author(s):  
Sixten Borg ◽  
Ingmar Näslund ◽  
Ulf Persson ◽  
Knut Ödegaard
Keyword(s):  
Gastric Bypass ◽  
Cost Effectiveness ◽  
Conventional Treatment ◽  
Bypass Surgery ◽  
Gastric Bypass Surgery ◽  
Cost Effective ◽  
Health Concern ◽  
Life Years ◽  
Diet And Exercise ◽  
The Cost

Background:The rising trend in the prevalence of obesity has during the past decades become a major public health concern in many countries, as obesity may lead to comorbidities and death. A frequent used marker for obesity is the Body Mass Index (BMI). The cost of treatment for obesity related diseases has become a heavy burden on national health care budget in many countries. While diet and exercise are the cornerstones of weight management, pharmaco­therapy is often needed to achieve and maintain desired weight loss.  In some cases of extreme obesity, bariatric surgery may be recommended. It is expected to increase by 50% in Sweden.Objective: The overall objective was to develop a cost-effectiveness model using the best available evidence to assess the cost-effectiveness of gastric bypass (GBP) surgical treatments for obesity in adult patients, in comparison with conventional treatment (CT), in Sweden from a healthcare perspective. With the model we also seeked to identify the lower cut-off point using BMI criteria, for the surgical intervention to be cost-effective. Methods:A micro-simulation model with an underlying Markov methodology was developed, that simulates individual patients. It simulates the outcomes of the patients in terms of treatment costs, life years, and quality adjusted life years (QALY) over his/her remaining lifetime. The costs are presented in SEK in the year 2006 price level (1 SEK ≈ 0.11 EUR ≈ 0.14 USD).Results: We estimated that the incremental cost per QALY gained will not exceed SEK 33,000 per QALY in patients with BMI < 35. In patients with BMI > 35 kg/m2, gastric bypass surgery has lower costs compared to conventional treatment. Conclusion: Gastric bypass surgery is a cost-effective intervention compared to conventional treatment consisting of watchful waiting, diet and exercise.

scholarly journals Defining Diet Quality: A Review of Diet Metrics as Applied to the Double Burden of Malnutrition (OR17-01-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Victoria Miller ◽  
Patrick Webb ◽  
Renata Micha ◽  
Dariush Mozaffarian
Keyword(s):  
Healthy Eating ◽  
Diet Quality ◽  
Fruits And Vegetables ◽  
Healthy Eating Index ◽  
Dietary Guidelines ◽  
Healthy Diet ◽  
Food Groups ◽  
Policy Action ◽  
Double Burden ◽  
Meta Analyses

Abstract Objectives Meeting most of the UN Sustainable Development Goals (SGDs) will require a strong focus on tackling all forms of malnutrition─ addressing maternal and child health (MCH) as well as diet-related non-communicable diseases (NCDs). Yet, the optimal metrics to define a healthy diet remain unclear. Our aim was to comprehensively review diet metrics and assess the evidence on each metric's association with MCH and NCDs. Methods Using comprehensive searches and expert discussions, we identified metrics that i) are used in ≥3 countries to link diet to health, ii) quantify the number of foods/food groups consumed and/or iii) quantify recommended nutrient intakes. We reviewed and summarized each metric's development, components and scoring. For each identified metric, we systematically searched PubMed to identify meta-analyses or narrative reviews evaluating these metrics with nutrient adequacy and health outcomes. We assessed validity by grading the number of studies included and the consistency of the diet metric-disease relationship. Results We identified 6 MCH, 13 NCD and 0 MCH/NCD metrics. Most were developed for describing adherence to dietary guidelines or patterns, and others were developed for predicting micronutrient adequacy. On average, the metrics included 14 food groups/nutrients (range 4–45), with 10 food-group only metrics and 0 nutrient-only metrics. The most frequent metric components were grains/roots/tubers, fruits and vegetables. We identified 16 meta-analyses and 14 narrative reviews representing 102 metric-disease relationships (98 metric-NCD and 4 metric-MCH relationships, respectively). We found 5 metrics that have been consistently validated in meta-analyses and narrative reviews for NCDs, 1 metric with limited evidence for MCH, but 0 metrics for both. Of the metrics, the Alternative Healthy Eating Index (aHEI), Dietary Approaches to Stop Hypertension (DASH), Healthy Eating Index (HEI), and Mediterranean Diet Score (MED) were most commonly validated, especially for all-cause mortality and cardiovascular disease (Figure 1). Conclusions Few diet metrics have been used in multiple countries to define a healthy diet. This suggests a serious gap in global analyses of diet quality relating to malnutrition in all its forms, which hinders effective policy action. Funding Sources Gates Foundation. Supporting Tables, Images and/or Graphs

scholarly journals Eggs Are Cost-Efficient in Delivering Several Shortfall Nutrients in the American Diet: A Cost-Analysis in Children and Adults

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2406
Author(s):  
Yanni Papanikolaou ◽  
Victor L. Fulgoni
Keyword(s):  
Vitamin D ◽  
Vitamin E ◽  
Vitamin A ◽  
Protein Delivery ◽  
Food Groups ◽  
Nutrient Delivery ◽  
Health And Nutrition ◽  
Cost Efficient ◽  
Nutrient Profiles ◽  
The Cost

The purpose of the current study was to examine the cost of eggs in relation to nutrient delivery in children and adults. The present analysis used dietary intake data from the National Health and Nutrition Examination Survey 2013–2016 (egg consumers: 2–18 years-old, N = 956; 19+ years-old, N = 2424). Inflation adjusted food cost and the cost of nutrients were obtained from the Center for Nutrition Promotion and Policy food cost database. Cost and nutrient profiles for What We Eat in America food categories were compared to whole eggs. Of the 15 main food groups examined, whole eggs ranked third for lowest cost per 100 g (excluding beverages), such that eggs cost 0.35 USD per 100 g, with dairy and grains representing the first and second most cost-efficient foods, at 0.23 USD and 0.27 USD per 100 g, respectively. In children and adults, eggs represented a cost-efficient food for protein delivery, such that eggs provided nearly 2.7% and 3.7% of all protein in the diet, respectively, at a cost of about 0.03 USD per g of protein. Eggs contributed 3.8% and 6.0% of all vitamin A in the diet of children and adults, at a cost of approximately 0.002 USD and 0.003 USD per RAE mcg of vitamin A, respectively. In children 2–18 years-old, nearly 12% of all choline in the diet is delivered from eggs, at a cost of approximately 0.002 USD per mg of choline. Similarly, in adults 19-years-old+, eggs provide nearly 15% of all dietary choline in the diet, at a cost of approximately 0.002 USD per mg of choline. Eggs provide nearly 5% and 9.5% of all vitamin D in the diet of children and adults, at a cost of approximately 0.21 USD and 0.22 USD per mcg of vitamin D, respectively. Overall, eggs ranked as the most cost-efficient food for delivering protein, choline, and vitamin A, second for vitamin E, and third for vitamin D in children. In adults, eggs ranked as the most cost-efficient food for delivering protein and choline, second for vitamin A, and third for vitamin D and vitamin E. In summary, eggs represent an economical food choice for the delivery of protein and several shortfall nutrients (choline, vitamin A, and vitamin D) in the American diet.

scholarly journals Optimizing Complementary Diets to Provide Nutrient Adequacy for Infants 6 to 12 Months Old: A Dietary Modelling Study (P11-090-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Lynda O'Neill ◽  
Anne Dattilo ◽  
Matthieu Maillot ◽  
Florent Vieux ◽  
Jose Saavedra
Keyword(s):  
Vitamin D ◽  
Breast Milk ◽  
Daily Intake ◽  
Dietary Guidelines ◽  
Food Groups ◽  
University Of Minnesota ◽  
Data Set ◽  
Nutrient Adequacy ◽  
Developmental Appropriateness ◽  
Breast Fed

Abstract Objectives The purpose of this study was to determine the optimal composition of complementary diets for infants 6 to 12 months old (m.o), in terms of daily intake of food groups to ensure nutrient adequacy. A secondary goal was to determine differences in these optimized diets with fortified versus unfortified foods. Methods Dietary modelling using linear programming was applied to the Feeding Infants and Toddlers Study 2016 data set to develop theoretical diets that satisfy nutrient requirements, while meeting median energy needs, for 6 to 8 m.o. and 9 to 12 m.o. breast-fed, formula-fed, and mixed-fed infants. The food data set was adjusted to ensure, among other criteria, developmental appropriateness and safety. Using the Nutrition Data System for Research (NDSR, version 2015: University of Minnesota, Minneapolis, MN), the current US fortification for grains was included, and analyses were then performed without fortification. Results Among modelled diets for 6 to 8 m.o., a greater amount of total food, particularly vegetables, was required to achieve nutrient adequacy in the absence of fortification. The quantity of vegetables ranged from 54 g/day (3.5% of total energy (E)) in the formula based fortified diet up to 206 g/day (15% of E) in the breast milk unfortified diet. The modelling showed that inclusion of starches and grains was negligible in the unfortified diets, being primarily replaced by vegetables and pulses. For 9 to 12 m.o., daily intake of vegetables were particularly high at 222 g/day (12% of E), in the breast-fed, unfortified group. Pulses, nuts and seeds were featured in the unfortified diets at a level of 61 g/day (10% of E) in both the breast milk diet and the mixed diet. In terms of nutrient adequacy, all requirements were met apart from iron in the breast fed unfortified diet for 6 to 8 m.o.. Meeting Vitamin D was unachievable in all but the formula based diets for 6 to 8 m.o. Conclusions Fortification or supplementation is required to provide adequate iron to breast-fed infants, particularly in the early months of complementary feeding, and vitamin D to most infants. The diet optimization, which could be the basis for food based dietary guidelines, showed that complementary diets should be adapted according to the milk source in the infant diet. Funding Sources Nestlé Nutrition, Vevey, Switzerland.

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