Composition and Nutritional Quality of the Diet in Spanish Households during the First Wave of the COVID-19 Pandemic

In Spain, the health crisis caused by the COVID-19 pandemic led to the declaration of a state of alarm in the whole country in 2020; in this context, a nationwide lockdown was implemented, potentially altering the dietary habits of the population. The aims of this study were to describe the diet and its nutritional quality in Spanish households during the first COVID-19 epidemic wave and to compare them with the same period in 2019. Data on monthly foods and beverages household purchases in 2019 and 2020 were obtained from the nationwide Food Consumption Surveys. In April, there was an average increase, compared with 2019, of more than 40% for all food groups, with significant peaks in: alcoholic beverages (75%), appetizers (60%), eggs (59%), sugar and sweets (52%), and vegetables (50%). In March, the greatest peak was for pulses, with a 63% increment. The mean energy value of purchased foods in April was 2801 kcal/person/day, corresponding to an increase of 771 kcal/person/day (+38%), compared to the same month of 2019 (March and May: +520 kcal (+26%), June: +343 kcal (+18%)). Regarding nutrient density, there was a reduction in calcium, iodine, zinc, selenium, riboflavin, vitamins B12, D, A, especially retinol, and an increase in fibre, sodium, folic acid, carotenes and vitamin E. Alcohol content per 1000 kcal increased by more than 20% from April to July. Food purchase patterns in Spanish households changed during lockdown and after it, with no appreciable improvement in the quality of the diet.

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Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey

Nutrients ◽

10.3390/nu11061418 ◽

2019 ◽

Vol 11 (6) ◽

pp. 1418 ◽

Cited By ~ 4

Author(s):

Janice Ramos de Sousa ◽

Raquel B. A. Botelho ◽

Rita de Cássia C. A. Akutsu ◽

Renata Puppin Zandonadi

Keyword(s):

Fatty Acids ◽

Low Income ◽

Nutritional Quality ◽

Trans Fatty Acids ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Food Groups ◽

Cross Sectional ◽

The Mean

Objective: This study aimed to characterize the nutritional quality of breakfast consumed by the low-income Brazilian population. Methods: A cross-sectional study was conducted with a sample of 1547 low-income individuals attending 36 Community Restaurants (CRs) in Brazil. Food consumption was analyzed by the frequency of food groups presented in the 24 h recall for three days. The nutritional consumption consisted of the analysis of the total energetic value (TEV) and the macronutrients, fibers, monounsaturated fatty acids, saturated fatty acids, trans fatty acids, calcium, and sodium. The nutrients were evaluated considering the percentage of contribution concerning the daily recommendation of consumption. Results: Among the 4641 breakfasts expected to be consumed and reported, 17.2% (n = 797) of the consumers did not consume breakfast. Therefore, we analyzed the 3844 breakfasts. The analysis of food groups showed a high consumption of dairy and cereals, and low consumption of fruits, roots/tubers, and meat/eggs. The percentages of energy contribution of the macronutrients in the TEV were adequate for a balanced diet. The mean intake of monounsaturated fatty acids was low, and the contribution percentages of saturated fatty acids and trans fatty acids were within the recommendations. The mean fiber intake of the breakfast was low, agreeing with the result of low fruit consumption. Calcium intake covered 73.49% of that expected for this meal, and sodium intake was adequate in breakfast. Conclusion: The individuals studied consumed a nutritionally balanced breakfast. Although dairy was one of the most consumed groups, calcium consumption was low, indicating the need to consume higher portions of food sources of this nutrient.

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Food Selection Patterns of Bodybuilders

International Journal of Sport Nutrition ◽

10.1123/ijsn.1.1.61 ◽

1991 ◽

Vol 1 (1) ◽

pp. 61-68 ◽

Cited By ~ 14

Author(s):

Wendy M. Sandoval ◽

Vivian H. Heyward

Keyword(s):

Nutritional Quality ◽

Food Selection ◽

Alcoholic Beverages ◽

Food Groups ◽

Food Record ◽

Exchange System ◽

High Fiber ◽

Food Items ◽

Nutrient Density ◽

Dietary Data

This paper describes the changes in the food selection patterns of male (n=7) and female (n=12) bodybuilders as they prepared for competition. Noncompetition dietary data were obtained 6 to 17 weeks (M = 12.5 wks) prior to competition using a 3-day food record. Precompetition food intake was recorded for the 3 days preceding competition. Foods were classified using the Exchange System and three additional categories which included desserts, alcoholic beverages, and other beverages. The noncompetition diets of the bodybuilders contained servings from each exchange, with the largest number of selections coming from the meat and bread/starch exchanges. Choices from the milk and meat exchanges were almost exclusively low-fat or lean. Primarily complex carbohydrates and high-fiber foods were selected from the bread/starch exchange. The number of different food items reported over 3 days and the total number of food items were greater in the noncompetition diet than in the precompetition diet. Also, variety among food groups and within some of the exchange groups was less in the precompetition diet. Although there was not much variety in the precompetition diets of the bodybuilders, the average nutrient density of their diets exceeded the Index of Nutritional Quality for all nutrients except calcium and zinc.

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Nutritional quality of children's school lunches: differences according to food source

Public Health Nutrition ◽

10.1017/s1368980012000699 ◽

2012 ◽

Vol 15 (12) ◽

pp. 2259-2264 ◽

Cited By ~ 20

Author(s):

Jennifer P Taylor ◽

Kimberley J Hernandez ◽

Jane Mary Caiger ◽

Donna Giberson ◽

Debbie MacLellan ◽

...

Keyword(s):

Nutritional Quality ◽

Prince Edward Island ◽

Dietary Habits ◽

Significant Proportion ◽

Vitamin B ◽

School Lunches ◽

Nutrient Density ◽

Distribution Ranges ◽

Food Consumed

AbstractObjectiveTo assess the nutritional quality of lunchtime food consumption among elementary-school children on Prince Edward Island according to the source of food consumed (homev. school).DesignStudents completed a lunchtime food record during an in-class survey. Dietary adequacy was assessed by comparing median micronutrient intakes with one-third of the Estimated Average Requirement; median macronutrient intakes were compared with the Acceptable Macronutrient Distribution Ranges. The Wilcoxon signed rank test was used to assess differences in nutrient intakes according to source of food consumed.SettingElementary schools in Prince Edward Island, Canada.SubjectsGrade 5 and 6 students (n1980).ResultsFoods purchased at school were higher in nutrient density for ten micronutrients (Ca, Mg, K, Zn, vitamin A, vitamin D, riboflavin, niacin, vitamin B6and vitamin B12) compared with packed lunch foods from home, which were higher in three micronutrients (Fe, vitamin C and folate). School lunches provided sufficient protein but were higher in sugar and fat than home lunches. Foods brought from home were higher in carbohydrates, fibre and Na than foods purchased at school.ConclusionsThe overall nutritional quality of lunches was poor, regardless of source. A significant proportion of foods consumed by the students came from home sources; these were lower nutritional quality and were higher in Na than foods offered at school. Findings suggest that improving the dietary habits of school-aged children will require a collaborative effort from multiple stakeholders, including parents.

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Role of alternate healthy eating index (AHEI) in communicating the quality of diet

FOOD SCIENCE RESEARCH JOURNAL ◽

10.15740/has/fsrj/11.2/96-102 ◽

2020 ◽

Vol 11 (2) ◽

pp. 96-102

Author(s):

Krishna Mohandas ◽

L. Prema

Keyword(s):

Healthy Eating ◽

Diet Quality ◽

Dietary Habits ◽

Mean Value ◽

Healthy Eating Index ◽

Overweight And Obesity ◽

Food Groups ◽

Good Tool ◽

The Difference

The food habits of global population has been evolving in such a way that makes unhealthy foods cheaper and widely available and healthy foods costly and less available. Being surrounded by such foods and living in an environment with lesser requirement for physical activity is the primary reason for the pandemic explosion in overweight and obesity. This study is an attempt to analyze the quality of diet with an aim to study the significance of Alternate Healthy Eating Index (AHEI) in predicting the quality of dietary intake. Methodology: The study was conducted in 66 respondents (44 females and 22 males) aged 18-65 years with BMI between 23 kg/m2 to 50 kg/m2. The respondent’s data were collected using a pretested standard questionnaire. The nutrient consumption was calculated from the 24 hour recall and the AHEI scores were derived from recall and food use frequency data. The data were analysed using SAS software. Results: The intake of Energy, protein, fat and carbohydrates were more than their requirement while intake of fibre was not meeting the requirement. The AHEI scores obtained ranged from 36 to 76 with a mean value of 55.6 ± 9.54. A positive linear association for AHEI with BMI (0.0362) and energy intake (0.13) was established through Pearson’s correlation while the association was negative with BMR (-0.14). Paired t test comparing AHEI against the difference between intake and requirement of macronutrients revealed that when the diet quality was good (as indicated by AHEI>51), the difference in intake exhibited a significant linear relationship with p values <0.001 while no relation was established when the diet quality was poor. Conclusion: AHEI encompasses all nutrients and food groups relevant to metabolic health and it can be used as a good tool to assess the quality of dietary habits of overweight and obese subjects.

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Contribution of foods consumed away from home to energy intake in Brazilian urban areas: the 2008–9 Nationwide Dietary Survey

British Journal Of Nutrition ◽

10.1017/s0007114512003169 ◽

2012 ◽

Vol 109 (7) ◽

pp. 1276-1283 ◽

Cited By ~ 32

Author(s):

Ilana Nogueira Bezerra ◽

Amanda de Moura Souza ◽

Rosangela Alves Pereira ◽

Rosely Sichieri

Keyword(s):

Total Energy ◽

Energy Intake ◽

Food Consumption ◽

Urban Areas ◽

Total Energy Intake ◽

Alcoholic Beverages ◽

Food Groups ◽

Dietary Survey ◽

Home Food ◽

The Mean

The objectives of the present study were to estimate the dietary contribution of away-from-home food consumption, to describe the contribution of away-from-home foods to energy intake, and to investigate the association between eating away from home and total energy intake in Brazilian urban areas. In the first Brazilian Nationwide Dietary Survey, conducted in 2008–9, food records were collected from 25 753 individuals aged 10 years or older, living in urban areas of Brazil. Foods were grouped into thirty-three food groups, and the mean energy intake provided by away-from-home food consumption was estimated. Linear regression models were used to evaluate the association between away-from-home food consumption and total energy intake. All analyses considered the sample design effect. Of the total population, 43 % consumed at least one food item away from home. The mean energy intake from foods consumed away from home was 1408 kJ (337 kcal), averaging 18 % of total energy intake. Eating away from home was associated with increased total energy intake, except for men in the highest income level. The highest percentage of away-from-home energy sources was for food with a high content of energy, such as alcoholic beverages (59 %), baked and deep-fried snacks (54 %), pizza (42 %), soft drinks (40 %), sandwiches (40 %), and sweets and desserts (30 %). The consumption of foods away from home was related to a greater energy intake. The characterisation of away-from-home food habits is necessary in order to properly design strategies to promote healthy food consumption in the away-from-home environment.

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A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden

Nutrients ◽

10.3390/nu12041162 ◽

2020 ◽

Vol 12 (4) ◽

pp. 1162 ◽

Cited By ~ 1

Author(s):

Veli-Matti Lappi ◽

Antoine Mottas ◽

Johan Sundström ◽

Bruce Neal ◽

Marie Löf ◽

...

Keyword(s):

Nutritional Quality ◽

Grocery Store ◽

Gluten Free ◽

Processed Food ◽

Australian Health ◽

Lower Protein ◽

Nutritional Qualities ◽

The Mean ◽

Total Fat

Processed food is associated with unhealthy qualities such as higher content of harmful fats, sugars and salt. The aim of our study was to compare the nutritional qualities of supermarket’s own brands and regular brands of bread sold in Sweden. Additionally, we compared the nutritional qualities of gluten-free and gluten-containing bread. We collected information from the labels of 332 bread products available in the largest grocery store chains. The Australian Health Star Rating (HSR) system was used to quantify the nutritional quality of each bread product. We compared all supermarket’s own brand products to regular brand products, and gluten-free to gluten-containing bread. The mean HSR for the supermarket’s own brands was lower than the regular brands (3.6 vs. 3.7; p = 0.046). For the regular brand products, the fibre, sugar and total fat content were greater (p < 0.001, p = 0.002 and p = 0.021, respectively), while less protein (p = 0.009) compared to regular bread products. Gluten-free bread had a lower HSR than gluten-containing bread (mean 3.5 vs. 3.8, respectively; p < 0.001). The regular brand products were slightly healthier than the supermarket’s own brands, primarily as a result of a higher fibre content. Gluten-free bread products were slightly unhealthier due to a lower protein content.

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Nutritional quality of foods and beverages on child-care centre menus in Mexico

Public Health Nutrition ◽

10.1017/s1368980012004387 ◽

2012 ◽

Vol 16 (11) ◽

pp. 2014-2022 ◽

Cited By ~ 11

Author(s):

Sara E Benjamin Neelon ◽

Hortensia Reyes-Morales ◽

Jess Haines ◽

Matthew W Gillman ◽

Elsie M Taveras

Keyword(s):

Child Care ◽

Nutritional Quality ◽

Energy Content ◽

High Energy ◽

Whole Grains ◽

Nutrition Intervention ◽

Food Groups ◽

Child Care Centre ◽

Food Category

AbstractObjectiveThe purpose of the present study was to assess the nutritional quality of foods and beverages listed on menus serving children in government-sponsored child-care centres throughout Mexico.DesignFor this cross-sectional menu assessment, we compared (i) food groups and portion sizes of foods and beverages on the menus with MyPlate recommendations and (ii) macronutrients, sugar and fibre with Daily Reference Intake standards.SettingMenus reflected foods and beverages served to children attending one of 142 government-sponsored child-care centres throughout Mexico.SubjectsThere were fifty-four distinct menus for children aged 4–6 months, 7–9 months, 10–12 months, 13–23 months, 24–47 months and 48–72 months.ResultsMenus included a variety of foods meeting minimum MyPlate recommendations for each food category except whole grains for children aged 48–72 months. Menus listed excessive amounts of high-energy beverages, including full-fat milk, fruit juice and sugar-sweetened beverages for children of all ages. The mean daily energy content of menu items yielded an average of 2·76 MJ for infants, 4·77 MJ for children aged 13–23 months, 5·36 MJ for children aged 24–47 months and 5·87 MJ for children aged 48–72 months. Foods and beverages on menus provided sufficient grams of carbohydrate and fat, but excessive protein.ConclusionsMenus provided a variety of foods but excessive energy. Whole grains were limited, and high-energy beverages were prevalent. Both may be appropriate targets for nutrition intervention. Future studies should move beyond menus and assess what children actually consume in child care.

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How many meals should I eat each day?

EDIS ◽

10.32473/edis-fs313-2018 ◽

2018 ◽

Vol 2018 (4) ◽

Author(s):

Wendy Dahl ◽

Zainab Alyousif

Keyword(s):

Older Adults ◽

Nutritional Quality ◽

Good Health ◽

Food Groups ◽

Healthy Older Adults ◽

Total Food

For older adults who want to stay healthy, it’s a common question. Should I eat three meals a day or is two meals adequate? Also, should I eat snacks between my meals? For healthy older adults, the number of meals may not matter as much as the total food eaten in a day. It is the nutritional quality of your meals and snacks and the total calories eaten that are most important. Aiming to meet the recommended servings of food groups, i.e. fruits, vegetables, grains, protein foods, and dairy will help promote good health and prevent illness.

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Children's acceptance of Pilot program of School meals in rural region of northern Croatia

Proceedings of The Nutrition Society ◽

10.1017/s0029665120002797 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Helena Tomic-Obrdalj ◽

Davorka Gajari ◽

Jasmina Ranilovic

Keyword(s):

Focus Groups ◽

Nutritional Quality ◽

Dietary Habits ◽

Healthy Diet ◽

Pilot Program ◽

School Meals ◽

Rural Region ◽

New Varieties ◽

Qualitative Discussion

AbstractIn the rural region of northern Croatian county Koprivnica Krizevci, new school meals program “Smart meals for smart kids” was implemented since the beginning of 2019. Analysis of nutritional quality of standard school meals served in 18 primary schools indicated high consumption of cereal products, meat, particularly meat products, pastry and sweets, and lacking of fruits, vegetables, fish and legumes. New menu was designed with the aim of improving nutritional quality of schools’ meals through a new recipes based on gastronomy heritage, dietary habits and National guidelines, but also education and testing of children's acceptance. Initial step of the project was to test new menu through Pilot program in six schools during two weeks. Process was accompanied by educational activities through originally designed leaflet about healthy diet, new meals and nutritional benefits, and was distributed among all students. Children's acceptance of Pilot menu of 10 meals was analyzed on a 9-point pictured hedonic scale and qualitative discussion through focus groups. In every school questionnaire was distributed in 4th (age 9 to 10) and 7th grade (age 12 to 13). In total, 237 children filled out the questionnaire, 104 from 4th grade and 133 from 7th grade. In focus groups, 26 participated 14 students and 12 teachers. Results show that best accepted meals were Spaghetti Bolognese, Breaded fish with cabbage savoy and potatoes, and Chicken risotto. High acceptance of this meals can be explained by familiarity to the children, often being served at school, relatively simple dishes with lesser amount of known ingredients and adequate taste profile. Least preferred meals were Chickpea with barley and corn, and Gnocchi with turnip, these meals were in most schools served for the first time, ingredients were unfamiliar, and combination of tastes was not according to the children's preferences. Qualitative discussion revealed that children noticed the difference from standard meals, particularly increase in serving of fruits and different and new varieties of vegetables, and believe that new meals are healthier. They also liked the educational leaflet and think it is a good way of communicating about healthy diet. Teachers welcome the new menus, differences were noticeable in intensity of spiciness, new varieties of vegetables and legumes, and more served fruits. For a successful and sustainable Program follow-up, school meals should be adapted to children's dietary habits gradually with careful introduction of the new food and tastes, followed by continuous nutritional education.

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The efficacy of a multi-strategy behavioral intervention on improving the nutritional quality of high school students’ lunch purchases from online canteens (Click & Crunch High Schools): a pilot cluster randomized controlled trial. (Preprint)

10.2196/preprints.35360 ◽

2021 ◽

Author(s):

Tessa Delaney ◽

Sze Lin Yoong ◽

Hannah Lamont ◽

Luke Wolfenden ◽

Tara Clinton-McHarg ◽

...

Keyword(s):

High School ◽

High School Students ◽

Nutritional Quality ◽

Controlled Trial ◽

Saturated Fat ◽

Sodium Content ◽

Choice Architecture ◽

School Students ◽

The Mean

BACKGROUND High school canteens are a recommended setting for public health nutrition intervention. The rapid uptake of online lunch ordering within school canteens provides a unique opportunity to support the purchase healthier lunch items via the use of choice architecture strategies. Despite this, no trial has tested the efficacy of choice architecture strategies within an online lunch ordering system on improving the nutritional quality of high school student lunch purchases. OBJECTIVE To assess the impact of embedding choice architecture strategies into an online lunch ordering system (menu labelling, prompts, item positioning, and feedback) on the nutritional quality of the school canteen lunch purchases of high school students (aged 12-19 years). METHODS A cluster randomized controlled trial was conducted with nine high schools in one Australian state. Schools were randomized to receive either the choice architecture intervention, or usual online ordering. Nutrient quality was assessed using routine data collected by the online ordering system. Primary outcomes were the proportion of ‘Everyday’, ‘Occasional’, and ‘Should Not Be Sold’ items purchased, categorized using the state healthy canteen policy. Secondary outcomes were the mean energy, saturated fat, sugar, and sodium content of purchases. Linear mixed models were analyzed to assess outcomes. RESULTS There were significant between group differences over time for the intervention group for the mean percentage of online lunch items per student that were ‘Everyday’ (+5.5%; [95% CI 2.2, 8.9]; P <0.001) and ‘Should Not Be Sold’ (-4.4%; [95% CI -7.0, -1.8]; P <0.001). There were no between group differences over time in the mean percentage of online lunch items that were ‘Occasional’ or the average energy, saturated fat, sugar, or sodium content of lunch orders. CONCLUSIONS These findings suggest that a low intensity, choice architecture intervention embedded within an online ordering system can increase the purchase of healthier food items for high school students. CLINICALTRIAL This trial was prospectively registered on Open Science Framework on 23rd October 2020 as osf.io/h8zfr.

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