scholarly journals Oatmeal-Containing Breakfast is Associated with Better Diet Quality and Higher Intake of Key Food Groups and Nutrients Compared to Other Breakfasts in Children

Nutrients ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 964 ◽  
Author(s):  
Victor L. Fulgoni ◽  
Mary Brauchla ◽  
Lisa Fleige ◽  
YiFang Chu
Keyword(s):  
Diet Quality ◽  
Nutrient Intake ◽  
Healthy Eating Index ◽  
Food Groups ◽  
Whole Grain ◽  
Study Objective ◽  
Health And Nutrition ◽  
Childhood Diet ◽  
Food Patterns ◽  
Breakfast Food

Oatmeal is a whole grain (WG) food rich in fiber and other nutrients. The study objective was to compare diet quality and nutrient intake of children consuming oatmeal breakfasts to those of children consuming other breakfasts using the National Health and Nutrition Examination Survey (NHANES) 2011–2014. Dietary intake data from 5876 children aged 2–18 years were divided by breakfast food consumption: oatmeal breakfasts, “Doughnuts, sweet rolls, pastries”, “Pancakes, waffles, French toast”, “Eggs and omelets”, “Ready-to-eat cereal, lower sugar”, and “Ready-to-eat cereal, higher sugar” were used to assess diet quality and intake of food groups and nutrients using the USDA Healthy Eating Index-2015 (HEI-2015), Food Patterns Equivalents Database, and Food and Nutrient Database for Dietary Studies, respectively. As compared to consumers of other breakfasts or breakfast skippers, oatmeal consumers had consistently higher diet quality (4–16 points higher HEI 2015 total score, p < 0.05), higher WG intake (0.6–1.6 oz eq. higher, p < 0.05), and higher fiber and magnesium intakes compared to consumers of most other breakfasts or breakfast skippers. The results show that children consuming oatmeal breakfasts have better diet quality and increased intake of key nutrients compared to breakfast skippers and other breakfast consumers and suggest oatmeal may represent an important component of a healthy childhood diet.

scholarly journals Association between Ready-to-Eat Cereal Consumption and Nutrient Intake, Nutritional Adequacy, and Diet Quality in Adults in the National Health and Nutrition Examination Survey 2015–2016

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2952
Author(s):  
Yong Zhu ◽  
Neha Jain ◽  
Vipra Vanage ◽  
Norton Holschuh ◽  
Anne Hermetet Agler ◽  
...  
Keyword(s):  
United States ◽  
Dietary Intake ◽  
National Health ◽  
Diet Quality ◽  
The United States ◽  
Healthy Eating Index ◽  
Nutrition Examination Survey ◽  
Food Groups ◽  
Dietary Recall ◽  
Health And Nutrition

This study examined differences in dietary intake between ready-to-eat cereal eaters and non-eaters in adults from the United States. Participants (n = 5163) from the National Health and Nutrition Examination Survey 2015–2016 were included. One-day dietary recall was used to define ready-to-eat cereal consumption status and estimate dietary intake in eaters and non-eaters. Data from Food Patterns Equivalent Database 2015–2016 were used to compare intakes of food groups by consumption status. Diet quality was assessed by Healthy Eating Index 2015. Nineteen percent of US adults were ready-to-eat cereal eaters; they had a similar level of energy intake as non-eaters, but they had significantly higher intake of dietary fiber, and several vitamins and minerals, such as calcium, iron, magnesium, potassium, zinc, vitamin A, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, and vitamin D. They were also more likely to meet nutrient recommendations. Compared to non-eaters, ready-to-eat cereal eaters had the same level of added sugar intake but they had significantly higher intake of whole grains, total fruits, and dairy products. The diet quality of ready-to-eat cereal eaters was significantly higher than that of non-eaters. The study supports that ready-to-eat cereal eaters have better dietary intake with a healthier dietary pattern than non-eaters in the United States.

scholarly journals Late Evening Food Patterns of U.S. Adults Are Differentially Associated with Total Energy Intake and Diet Quality: Results from What We Eat in America, NHANES 2013–2016

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 564-564
Author(s):  
Rhonda Sebastian ◽  
Cecilia Wilkinson Enns ◽  
Joseph Goldman ◽  
Theophile Murayi ◽  
Alanna Moshfegh
Keyword(s):  
Energy Intake ◽  
Diet Quality ◽  
Hierarchical Cluster ◽  
Healthy Eating Index ◽  
Food Groups ◽  
Funding Sources ◽  
Nutrient Density ◽  
Food Patterns ◽  
Food And Beverage ◽  
Late Evening

Abstract Objectives Eating later versus earlier in the day has been associated with higher energy intake and lower diet quality. However, since food and beverage choices vary, these relationships may not be true of all late evening (LE) eating patterns. The goal of this study was to identify LE patterns of U.S. adults and determine their associations with energy intake and diet quality. Methods One day of dietary intake collected from 9861 adults 20 + years of age (4829 males and 5032 females) in What We Eat in America, NHANES 2013–2016 was analyzed. LE consumption was any food/beverage intake that began between 8:00 pm and 11:59 pm. Hierarchical cluster analysis was used to develop LE food/beverage patterns based on percentage of LE energy provided by each of 23 food groups with adjustment for gram weight. Adjusted estimates of energy intake and Healthy Eating Index (HEI) score were compared between reporters in each LE pattern and non-reporters. Results Nearly two-thirds (64.4%) of adults were LE reporters. The 11 LE patterns identified accounted for 65.9% of the variance in LE energy intake. The 6 most prevalent LE patterns were characterized by intake of sweets, sandwiches, and beverages (23.0% of adults); mixed dishes, meat, and vegetables (12.3%); savory snacks and alcohol (9.5%); candy, nuts, and seeds (5.2%); fruit and 100% juice (4.1%); and milk and dairy drinks (3.4%). Fewer than 3% of adults fell into each of the 5 remaining patterns (white potatoes, pizza, cereal, cooked grains, and legumes). Compared to non-reporters, LE reporters in 7 of the 11 patterns had higher mean total daily energy intake (P &lt; 0.001), ranging from 12.6% higher for sweets, sandwiches, and beverages to 26.7% higher for pizza. Mean HEI scores were higher in 2 patterns (fruit and 100% juice, 56.5; legumes, 59.4) and lower in 1 pattern (pizza, 44.5) than for non-reporters (50.6). Conclusions LE food/beverage consumption is common among U.S. adults. Although most current LE patterns are associated with higher energy intake and few with better diet quality, exceptions were seen, notably for patterns characterized by fruit and legumes. For the majority of LE reporters, modifying LE food/beverage choices to better align with dietary guidance could considerably improve the nutrient density of the overall diet. Funding Sources ARS, USDA.

scholarly journals Association of Yogurt Consumption with Nutrient Intakes, Nutrient Adequacy, and Diet Quality in American Children and Adults

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3435
Author(s):  
Christopher J. Cifelli ◽  
Sanjiv Agarwal ◽  
Victor L. Fulgoni
Keyword(s):  
Body Weight ◽  
Diet Quality ◽  
Nutrient Intake ◽  
Healthy Eating Index ◽  
Dietary Quality ◽  
Cross Sectional ◽  
Nutrient Adequacy ◽  
Health And Nutrition ◽  
Calcium Magnesium ◽  
American Children

The popularity of yogurt has increased among consumers due to its perceived health benefits. This study examined the cross-sectional association between yogurt consumption and nutrient intake/adequacy, dietary quality, and body weight in children and adults. National Health and Nutrition Examination Survey 2001–2016 data (n = 65,799) were used and yogurt consumers were defined as those having any amount of yogurt during in-person 24-h diet recall. Usual intakes of nutrients were determined using the National Cancer Institute method and diet quality was calculated using the Healthy Eating Index-2015 (HEI-2015) scores after adjusting data for demographic and lifestyle factors. The data show that approximately 6.4% children and 5.5% adults consume yogurt, with a mean intake of yogurt of 150 ± 3 and 182 ± 3 g/d, respectively. Yogurt consumers had higher diet quality (10.3% and 15.2% higher HEI-2015 scores for children and adults, respectively); higher intakes of fiber, calcium, magnesium, potassium, and vitamin D; and higher percent of the population meeting recommended intakes for calcium, magnesium, and potassium than non-consumers. Consumption of yogurt was also associated with lower body weight, body mass index (BMI), and 23% showed a lower risk of being overweight/obese among adults only. In conclusion, yogurt consumption was associated with higher nutrient intake, nutrient adequacy, and diet quality in both children and adults.

scholarly journals Association between Ready-to-Eat Cereal Consumption and Nutrient Intake, Nutritional Adequacy, and Diet Quality among Infants, Toddlers, and Children in the National Health and Nutrition Examination Survey 2015–2016

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 1989 ◽  
Author(s):  
Jessica D. Smith ◽  
Yong Zhu ◽  
Vipra Vanage ◽  
Neha Jain ◽  
Norton Holschuh ◽  
...  
Keyword(s):  
National Health ◽  
Diet Quality ◽  
Saturated Fat ◽  
Food Group ◽  
Healthy Eating Index ◽  
Dietary Quality ◽  
Nutrition Examination Survey ◽  
Whole Grain ◽  
Health And Nutrition ◽  
Calcium Iron

Ready-to-eat (RTE) cereal is a popular food among children. However, there are no recent data on the associations between RTE cereal consumption and dietary outcomes in the U.S. Therefore, we sought to investigate how RTE cereal was associated with nutrient and food group intakes and overall dietary quality among children aged 0.5 to 17 years using the latest data from the National Health and Nutrition Examination Survey (NHANES 2015–2016). Thirty-six percent of children reported consuming RTE cereal. RTE cereal eaters consumed the same number of calories as non-eaters but had higher intakes of total carbohydrates, total sugar, fiber, calcium, iron, magnesium, potassium, zinc, vitamin A, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, and vitamin D, as well as lower intakes of total fat and saturated fat (p ≤ 0.0007). We also found that children who consumed RTE cereal had 29% higher total dairy intake (p < 0.0001) and 61% higher whole grain intake (p < 0.0001). Lastly, children who ate RTE cereal had higher diet quality than the children that did not eat RTE cereal, as shown by Healthy Eating Index 2015 total score (52.6 versus 47.7, p < 0.0001). Therefore, consumption of whole-grain fortified RTE cereals should be encouraged as part of healthy dietary patterns for children.

scholarly journals Intake of 100% Fruit Juice Is Associated with Improved Diet Quality of Adults: NHANES 2013–2016 Analysis

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2513 ◽  
Author(s):  
Sanjiv Agarwal ◽  
Victor L. Fulgoni III ◽  
Diane Welland
Keyword(s):  
Dietary Fiber ◽  
Diet Quality ◽  
Nutrient Intake ◽  
Fruit Juice ◽  
Healthy Eating Index ◽  
Dietary Recall ◽  
Health And Nutrition ◽  
Modeling Analysis ◽  
Calcium Magnesium

Fruit intake is generally associated with better diet quality and overall health. This report examined the effect of 100% fruit juice (considered a part of total fruit servings) and its replacement with whole fruits equivalents on nutrient intake and diet quality. National Health and Nutrition Examination Survey 2013–2016 data (24-h dietary recall) from adults 19+ years (n = 10,112) were used to assess the diet quality and nutrient intakes and to isocalorically replace with 100% fruit juice intakes whole fruit equivalents in a modeling analysis. About 15.6% adults were 100% fruit juice consumers. Consumers had higher diet quality (10% higher Healthy Eating Index, HEI 2015 score), and higher intakes of energy, calcium, magnesium, potassium, vitamin C and vitamin D than non-consumers. Consumption of 100% fruit juice was also associated with lower risk of being overweight/obese (−22%) and having metabolic syndrome (−27%). Replacing 100% fruit juice with whole fruits equivalents did not affect nutrient intake except for a modest increase (+6.4%) in dietary fiber. Results show that 100% fruit juice intake was associated with better diet quality and higher nutrient intake. Replacement of 100% fruit juice intake with whole fruits equivalents had no significant effect on nutrients except for dietary fiber.

scholarly journals Nutrient intake and dietary quality changes within a personalized lifestyle intervention program for metabolic syndrome in primary care

2019 ◽  
Vol 44 (12) ◽  
pp. 1297-1304 ◽  
Author(s):  
Paula Brauer ◽  
Dawna Royall ◽  
Airu Li ◽  
Ariellia Rodrigues ◽  
Jennifer Green ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Diet Quality ◽  
Nutrient Intake ◽  
Intervention Program ◽  
Dietary Assessment ◽  
Healthy Eating Index ◽  
Assessment Tools ◽  
Dietary Quality ◽  
Food Groups ◽  
Baked Goods

A team-based 12-month lifestyle program for the treatment of metabolic syndrome (MetS) (involving physicians, registered dietitians (RDs), and kinesiologists) was previously shown to reverse MetS in 19% of patients (95% confidence interval, 14% to 24%). This work evaluates changes in nutrient intake and diet quality over 12 months (n = 205). Individualized diet counselling was provided by 14 RDs at 3 centres. Two 24-h recalls, the Canadian Healthy Eating Index (HEI-C), and the Mediterranean Diet Score (MDS) were completed at each time point. Total energy intake decreased by 145 ± 586 kcal (mean ± SD) over 3 months with an additional 76 ± 452 kcal decrease over 3–12 months. HEI-C improved from 58 ± 15 to 69 ± 12 at 3 months and was maintained at 12 months. Similarly, MDS (n = 144) improved from 4.8 ± 1.2 to 6.2 ± 1.9 at 3 months and was maintained at 12 months. Changes were specific to certain food groups, with increased intake of fruits, vegetables, and nuts and decreased intake of “other foods” and “commercial baked goods” being the most prominent changes. There was limited change in intake of olive oil, fish, and legumes. Exploratory analysis suggested that poorer diet quality at baseline was associated with greater dietary changes as assessed by HEI-C. Novelty Multiple dietary assessment tools provided rich information on food intake changes in an intervention for metabolic syndrome. Improvements in diet were achieved by 3 months and maintained to 12 months. The results provide a basis for further dietary change implementation studies in the Canadian context.

scholarly journals Consumption of whole grains is associated with improved diet quality and nutrient intake in children and adolescents: the National Health and Nutrition Examination Survey 1999–2004

2010 ◽  
Vol 14 (2) ◽  
pp. 347-355 ◽  
Author(s):  
Carol E O’Neil ◽  
Theresa A Nicklas ◽  
Michael Zanovec ◽  
Susan S Cho ◽  
Ronald Kleinman
Keyword(s):  
Children And Adolescents ◽  
National Health ◽  
Diet Quality ◽  
Nutrient Intake ◽  
Secondary Analysis ◽  
Whole Grains ◽  
Healthy Eating Index ◽  
Nutrition Examination Survey ◽  
Cross Sectional ◽  
Health And Nutrition

AbstractObjectiveTo examine the association of consumption of whole grains (WG) with diet quality and nutrient intake in children and adolescents.DesignSecondary analysis of cross-sectional data.SettingThe 1999–2004 National Health and Nutrition Examination Survey.SubjectsChildren aged 2–5 years (n 2278) and 6–12 years (n 3868) and adolescents aged 13–18 years (n 4931). The participants were divided into four WG consumption groups: ≥0 to <0·6, ≥0·6 to <1·5, ≥1·5 to <3·0 and ≥3·0 servings/d. Nutrient intake and diet quality, using the Healthy Eating Index (HEI)-2005, were determined for each group from a single 24 h dietary recall.ResultsThe mean number of servings of WG consumed was 0·45, 0·59 and 0·63 for children/adolescents at the age of 2–5, 6–12 and 13–18 years, respectively. In all groups, HEI and intakes of energy, fibre, vitamin B6, folate, magnesium, phosphorus and iron were significantly higher in those consuming ≥3·0 servings of WG/d; intakes of protein, total fat, SFA and MUFA and cholesterol levels were lower. Intakes of PUFA (6–12 years), vitamins B1 (2–5 and 13–18 years), B2 (13–18 years), A (2–5 and 13–18 years) and E (13–18 years) were higher in those groups consuming ≥3·0 servings of WG/d; intakes of added sugars (2–5 years), vitamin C (2–5 and 6–12 years), potassium and sodium (6–12 years) were lower.ConclusionsOverall consumption of WG was low. Children and adolescents who consumed the most servings of WG had better diet quality and nutrient intake.

scholarly journals Associations of Maternal Sociodemographic Characteristics and Eating Behaviors with Infant Feeding Behaviors

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1046-1046
Author(s):  
Tonja Nansel ◽  
Leah Lipsky ◽  
Carolina Schwedhelm ◽  
Breanne Wright ◽  
Chelsie Temmen ◽  
...  
Keyword(s):  
Infant Feeding ◽  
Diet Quality ◽  
Maternal Education ◽  
Healthy Eating Index ◽  
Fruit And Vegetables ◽  
Infant Food ◽  
Food Groups ◽  
Feeding Behaviors ◽  
White Race ◽  
Maternal Characteristics

Abstract Objectives This study examines associations of maternal characteristics with infant feeding of discretionary and health-promoting foods. Methods Mothers in PEAS, a prospective cohort study, reported maternal and child dietary intake, demographics, and eating competence (EC). Maternal diet quality (Healthy Eating Index-2015, HEI) was calculated combining 24-hour diet recalls at 6 weeks, 6, and 12 months postpartum (n = 209). Infant food frequency questionnaires were completed at 6, 9, and 12 months, assessing age of introduction and intake frequency of food groups. T-tests examined bivariate associations of demographics with feeding of discretionary sweets, discretionary savory foods, fruit, and vegetables. Linear regressions examined associations of maternal EC and HEI with infant feeding controlling for demographics. Results Fruit, vegetables, discretionary sweet, and discretionary savory foods were introduced at 5.8 ± 1.7, 5.9 ± 1.7, 8.0 ± 2.0, and 8.8 ± 1.8 months, respectively. Earlier introduction of fruit and vegetables was associated with higher maternal education, white race, and nulliparity; earlier introduction of vegetables was also associated with higher income. Age of introduction of discretionary sweet and savory foods was not associated with maternal demographics, HEI, or EC. At age 12 months, greater infant intake frequency of fruit and vegetables was associated with higher education and income, white race, and breastfeeding, while greater intake frequency of discretionary sweet and savory foods was associated with lower maternal education and minority race. Greater intake frequency of sweets was also associated with multiparity and greater intake frequency of discretionary savory foods was associated with lower income. Maternal HEI was positively associated with infant intake frequency of fruit, vegetables, and discretionary sweet and savory foods. Maternal EC was positively associated with infant intake frequency of fruit and vegetables. Conclusions Demographic differences in infant feeding behaviors indicates these behaviors as critical intervention targets to address disparities in child diet quality. Associations of maternal HEI and EC with infant feeding behaviors suggest potential pathways of maternal influence on infant diet. Funding Sources This research was supported by the NICHD Intramural Research Program.

scholarly journals Intake of Potatoes Is Associated with Higher Diet Quality, and Improved Nutrient Intake and Adequacy among US Adolescents: NHANES 2001–2018 Analysis

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2614
Author(s):  
Sanjiv Agarwal ◽  
Victor L. Fulgoni
Keyword(s):  
Vitamin C ◽  
Vitamin K ◽  
Diet Quality ◽  
Vitamin B6 ◽  
Nutrient Intake ◽  
Healthy Eating Index ◽  
Cross Sectional ◽  
Recall Data ◽  
Fiber Protein ◽  
Potato Consumption

Potatoes are nutrient rich white vegetables, however, research on their impact on public health is limited. The objective of this study was to provide updated evaluation of the cross-sectional association between potato consumption and diet quality, nutrient intake and adequacy. Twenty-four hour diet recall data from adolescents (n = 16,633; age 9–18 years) were used to assess intakes. Usual intakes of nutrients were determined using the National Cancer Institute method and diet quality was calculated using the Healthy Eating Index-2015 (HEI-2015) after adjusting for demographic factors. Consumers of potatoes (baked or boiled potatoes, mashed potatoes and potato mixtures, fried potatoes, and potato chips) had higher (p < 0.05) HEI-2015 total score and subcomponent scores for total vegetables, total protein foods, and refined grain than non-consumers. Consumers also had higher (p < 0.05) intake of energy, dietary fiber, protein, copper, magnesium, phosphorus, potassium, selenium, sodium, zinc, niacin, vitamin B6, vitamin C, vitamin K and total choline; and higher (p < 0.05) adequacy for protein, copper, magnesium, phosphorus, potassium, zinc, thiamine, niacin, vitamin B6, vitamin C, and vitamin K than non-consumers. In conclusion, adolescent potato consumption was associated with higher diet quality, nutrient intake, and adequacy and therefore encouraging their consumption may be an effective strategy for improving nutritional status.

Sign in / Sign up

Export Citation Format

Share Document