Effects of Maternal Nightshift Work on Evening Energy Intake, Diet Quality and Meal Timing in the Family: An Observational Study

The percentage of women working regular nightshift work has increased in the past decade. While nightshift work has the potential to exert adverse effects on dietary habits, little is known about the impact of a parent working nightshifts on dietary habits in the family. We analysed energy intake, meal timing, and diet quality among dependent children and male partners of 20 female UK National Health Service (NHS) nurses working rotational nightshifts. Comparing nightshift against non-nightshift conditions, we hypothesised that maternal nightshift work would affect the evening energy intake, diet quality and time of eating of dependent children and adult partners. Primary outcomes were absolute energy intake and the proportion of daily energy intake consumed in the evening (16:00–23:59 h). Our results show that in pre-teen children aged 8–12 years (n = 13, mean ± SD, 9.9 ± 1.6 yrs; 9 males), the proportion of total daily energy intake consumed during periods of nightshift work was significantly greater compared to periods of non-nightshifts (45.7% ± 8.8% vs. 39.7% ± 7.0%, mean ± SD, p = 0.012). There was no effect of nightshift work on dietary habits in teenage children or partners. The finding of a greater proportion of daily energy consumed in the evening period in pre-teen children is noteworthy, as it suggests that pre-teen children more dependent than older teenage children may be more vulnerable to disruptions to dietary patterns associated with maternal nightshift work.

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Breakfast size is associated with daily energy intake and diet quality

Nutrition ◽

10.1016/j.nut.2020.110764 ◽

2020 ◽

Vol 75-76 ◽

pp. 110764

Author(s):

Wenjie Wang ◽

Amanda Grech ◽

Luke Gemming ◽

Anna Rangan

Keyword(s):

Energy Intake ◽

Diet Quality ◽

Daily Energy Intake ◽

Daily Energy

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Dietary habits and nutrient intake of Finnish adolescents

Public Health Nutrition ◽

10.1017/s1368980010001175 ◽

2010 ◽

Vol 13 (6A) ◽

pp. 965-972 ◽

Cited By ~ 54

Author(s):

Ulla Hoppu ◽

Jenni Lehtisalo ◽

Heli Tapanainen ◽

Pirjo Pietinen

Keyword(s):

Energy Intake ◽

Nutrient Intake ◽

Dietary Habits ◽

School Lunch ◽

Questionnaire Data ◽

Daily Energy Intake ◽

Sugary Drinks ◽

Fresh Vegetables ◽

Daily Energy ◽

School Day

AbstractObjectiveTo evaluate food and nutrient intake and especially eating during the school day among Finnish secondary-school pupils.DesignCross-sectional study. Data were collected using a structured questionnaire mailed to home and by 48 h dietary recall interviews performed at schools in 2007.SettingTwelve schools in three cities in Finland.SubjectsThe seventh grade pupils (a total of 1469 at the mean age of 13·8 years). Questionnaire data were available from 726 pupils and dietary data from a subgroup of 40 % (n 306).ResultsAccording to the questionnaire data, 40 % of the girls and 28 % of the boys reported eating fresh vegetables daily and the respective figures for fruit were 32 % and 23 %. Altogether, 71 % of the adolescents reported having school lunch every day. The average intake of sucrose was higher and the average intakes of fibre, iron, folate and vitamin D were lower than recommended. School lunch provided around 20 % of daily energy intake, while the recommended daily energy intake level is one-third. However, the school lunch as consumed was nutritionally superior to the other daily meals. Snacks provided 41 % of the daily energy. The most common sources of sucrose were sugary drinks.ConclusionsLow consumption of fruit and vegetables and abundant consumption of sucrose-rich drinks and snacks are the main problems in the diet of Finnish adolescents. The nutritional quality of the school lunch is good, but the supply of healthy snacks must be improved in schools. Schools can promote healthy eating habits by making healthy choices easy during the school day.

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The Impact of FTO Genetic Variants on Obesity and Its Metabolic Consequences is Dependent on Daily Macronutrient Intake

Nutrients ◽

10.3390/nu12113255 ◽

2020 ◽

Vol 12 (11) ◽

pp. 3255

Author(s):

Przemyslaw Czajkowski ◽

Edyta Adamska-Patruno ◽

Witold Bauer ◽

Joanna Fiedorczuk ◽

Urszula Krasowska ◽

...

Keyword(s):

Energy Intake ◽

Genetic Variants ◽

Fat Content ◽

Macronutrient Intake ◽

Daily Energy Intake ◽

Body Fat Content ◽

Total Body Fat ◽

Daily Energy ◽

Total Body ◽

The Impact

Numerous studies have identified the various fat mass and obesity-associated (FTO) genetic variants associated with obesity and its metabolic consequences; however, the impact of dietary factors on these associations remains unclear. The aim of this study was to evaluate the association between FTO single nucleotide polymorphisms (SNPs), daily macronutrient intake, and obesity and its metabolic consequences. From 1549 Caucasian subjects of Polish origin, genotyped for the FTO SNPs (rs3751812, rs8044769, rs8050136, and rs9939609), 819 subjects were selected for gene–diet interaction analysis. Anthropometric measurements were performed and total body fat content and distribution, blood glucose and insulin concentration during oral glucose tolerance test (OGTT), and lipid profile were determined. Macronutrient intake was analyzed based on three-day food records, and daily physical activity levels were evaluated using the International Physical Activity Questionnaire Long Form (IPAQ-LF). Our study shows that carriers of the GG genotype of rs3751812 presented lower body weight, body mass index (BMI), total body fat content, and hip and waist circumference and presented lower obesity-related markers if more than 48% of daily energy intake was derived from carbohydrates and lower subcutaneous and visceral fat content when energy intake derived from dietary fat did not exceed 30%. Similar results were observed for rs8050136 CC genotype carriers. We did not notice any significant differences in obesity markers between genotypes of rs8044769, but we did observe a significant impact of diet-gene associations. Body weight and BMI were significantly higher in TT and CT genotype carriers if daily energy intake derived from carbohydrates was less than 48%. Moreover, in TT genotype carriers, we observed higher blood glucose concentration while fasting and during the OGTT test if more than 18% of total energy intake was derived from proteins. In conclusion, our results indicate that daily macronutrient intake may modulate the impact of FTO genetic SNPs on obesity and obesity-related metabolic consequences.

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The impact of post-resistance exercise protein consumption on subsequent appetite and daily energy intake of sarcopenic older men: a pilot study

Aging Clinical and Experimental Research ◽

10.1007/s40520-017-0880-y ◽

2017 ◽

Vol 30 (9) ◽

pp. 1087-1092 ◽

Cited By ~ 1

Author(s):

Mathieu Maltais ◽

Morgane Du Bois-Dit-Bonclaude ◽

Taha Amamou ◽

Eléonor Riesco ◽

Isabelle J. Dionne

Keyword(s):

Pilot Study ◽

Resistance Exercise ◽

Energy Intake ◽

Older Men ◽

Daily Energy Intake ◽

Protein Consumption ◽

Daily Energy ◽

The Impact

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The Contribution of Confectionery to the Global Obesity Epidemic: a Review

The Open Obesity Journal ◽

10.2174/1876823720130419005 ◽

2013 ◽

Vol 5 (1) ◽

pp. 43-46 ◽

Cited By ~ 1

Author(s):

Simonetta Ballali ◽

Maria Gabriella Vecchio ◽

Daniele Chiffi ◽

Claudia Elena Gafare ◽

Dario Gregori

Keyword(s):

Energy Intake ◽

Weight Status ◽

Daily Energy Intake ◽

Obesity Epidemic ◽

Factors Influencing ◽

Daily Energy ◽

Global Concern ◽

Major Factors ◽

The Impact ◽

Sugar Source

Obesity has become, nowadays, a global concern affecting both developed and developing countries. Nutrition and physical activity represent the major factors influencing energy balance and subsequently weight status. Deciding toward an appropriate intake of all nutrients is seen as necessary to maintain a wholesome lifestyle: among nutrients, sugar plays a major role and its consumption has long been seen as an issue in public health, due to its possible role in displacing or diluting nutrients in the diet and contributing to the epidemic of obesity. A research on Pubmed was assessed to evaluate the impact of confectionery consumption, as sugar source, on the daily energy intake. The studies considered in the current paper generally failed to show that confectionery consumption leads necessarily to a shift of energy intake. Anyway, considering that till now, very few works on this topic were conducted, more researches are necessary to demonstrate the effective influence of confectionery on daily energy intake.

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Snack Consumption Patterns among Canadians

Nutrients ◽

10.3390/nu11051152 ◽

2019 ◽

Vol 11 (5) ◽

pp. 1152 ◽

Cited By ~ 6

Author(s):

Hassan Vatanparast ◽

Naorin Islam ◽

Rashmi Prakash Patil ◽

Mojtaba Shafiee ◽

Jessica Smith ◽

...

Keyword(s):

Energy Intake ◽

Diet Quality ◽

Age Groups ◽

Canadian Community Health Survey ◽

Daily Energy Intake ◽

Community Health Survey ◽

Daily Energy ◽

Nationally Representative ◽

Snack Consumption ◽

Dietary Data

The snacking prevalence, frequency of daily snack consumption, and the contribution of snacks to daily energy intake have substantially increased globally. The aim of this study was to examine the patterns of snack consumption among a representative sample of Canadians aged 2 and older. Nationally representative dietary data from the Canadian Community Health Survey (CCHS) conducted in 2015 (n = 19,677 participants aged ≥2 years) were used to describe snacking patterns. In all, 80.4% of Canadians reported consuming at least one snack per day, which varied between different age groups from 77.0% (≥55 years) to 96.4% (2–5 years). About 37% of snack consumers reported only one snack episode per day but nearly 10% reported four or more episodes of snacking. Snacking contributed to nearly 23% of total daily energy intake in Canadians, which was highest among younger children (27%) and lowest among older adults (20.8%). There were no significant differences in obesity measures comparing snack consumers and non-consumers in children and adults. Snacking considerably contributes to total nutrient and energy intake of Canadians. Promoting nutrient-dense snacks provides an opportunity to improve overall diet quality.

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“Breakfast like a king, lunch like a prince, and dinner like a pauper”: how do European children and adolescents eat?

Proceedings of The Nutrition Society ◽

10.1017/s002966512000631x ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Leonie Helen Bogl ◽

Timm Intemann ◽

Monica Hunsberger ◽

Alfonso Siani ◽

Stefaan De Henauw ◽

...

Keyword(s):

Children And Adolescents ◽

Energy Intake ◽

Sleep Duration ◽

Metabolic Health ◽

The Other ◽

Frequent Pattern ◽

Z Score ◽

Daily Energy Intake ◽

Meal Timing ◽

Daily Energy

AbstractChrono-nutrition is an emerging field of research that focuses on the interplay between nutrition, circadian rhythms and metabolism. Most nutritional guidelines recommend regular and frequent meals for children and adolescents throughout the day. However, preliminary research, mostly in animals suggests that eating at the “wrong” time of the day and longer eating windows (and concomitant shorter fasting periods) may relate to metabolic health. This study aimed to identify meal-timing patterns of European children and adolescents in eight European countries.We examined 1225 children and adolescents (mean age: 11.8 years, 50% boys, and 26% overweight/obese) from Belgium, Cyprus, Estonia, Germany, Hungary, Italy, Spain and Sweden enrolled in the European I.Family study (2013/2014). Information on energy intake and meal-timing patterns was derived from multiple web-based 24-hour dietary recalls (proxy-assisted for children < 12 years). We used the National Cancer Institute (NCI) method to estimate individual usual intakes. Subsequently, we applied the k-means algorithm to identify clusters for meal-timing patterns. Five variables were selected for the cluster analysis: 1) Duration between first and last meal of the day (eating window in hours), 2) Proportion of daily energy intake before 11am, 3) Proportion of daily energy intake after 5pm, 4) Number of meals per day, and 5) Pre-sleep fasting time.Three clusters, labelled “late and time-restricted”, “late and long” and “early and frequent” meal-timing patterns were identified. Similar clusters were derived when excluding energy misreporters according to Goldberg cut-offs. Children in the “early and frequent” pattern were younger, had a lower body mass index (BMI) z-score, and a longer sleep duration than children in the other two meal-timing patterns. A higher proportion of plausible energy reporters were classified into the “early and frequent” pattern than into the other two patterns. The proportion of children from Italy, Cyprus and Spain was highest in the “late and long” pattern, while the proportion of children from Belgium, Sweden, Germany and Hungary was highest in the “early and frequent” patterns, and the proportion of children from Estonia was highest in the “late and time-restricted” pattern.In conclusion, this study identified three different meal-timing patterns in children that varied by age, BMI z-score, country, misreporting status, and sleep duration. Investigations on the associations between meal timing patterns and metabolic health in this study sample are currently ongoing.

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Traditional v. modified dietary patterns and their influence on adolescents' nutritional profile

British Journal Of Nutrition ◽

10.1079/bjn20051435 ◽

2005 ◽

Vol 93 (6) ◽

pp. 943-949 ◽

Cited By ~ 42

Author(s):

YoonJu Song ◽

Hyojee Joung ◽

Katrin Engelhardt ◽

Sun Young Yoo ◽

Hee Young Paik

Keyword(s):

Energy Intake ◽

Dietary Patterns ◽

Dietary Habits ◽

Nutrition Transition ◽

Daily Energy Intake ◽

Traditional Group ◽

Korean Adolescents ◽

Dietary Behaviours ◽

Daily Energy ◽

Fried Foods

Korea has experienced exceptionally rapid economic developments. Even though the country has managed to maintain aspects of its traditional diet, dietary habits are changing, especially among adolescents. This study was carried out to identify prevailing dietary patterns among Korean adolescents and to compare the nutrient intakes and dietary behaviours between the patterns. A 3 d diet record, collected from 671 Korean adolescents aged 12–14 years in Seoul, Korea, was assessed. By cluster analysis, subjects were classified into a modified (69·9 %) and a traditional (30·1 %) dietary pattern group. The modified group consumed more bread, noodles, cookies and pizza/hamburgers compared with the traditional group, which consumed mainly rice and kimchi (fermented cabbage). The modified group had significantly higher intakes of all nutrients. It had a higher total daily energy intake (7719 kJ), a higher daily energy intake from fat (29·8 %) and a higher cholesterol intake (326 mg/d), compared with the traditional group (6686 kJ, 24·8 % and 244 mg/d, respectively). The modified group was more likely to consume fast foods, fried foods and carbonated beverages even though they consumed more fresh fruits and milk, while the traditional group was more likely to have a rice-based diet and not to skip breakfast. These results suggest that monitoring dietary behaviours of adolescents, especially in a society experiencing a nutrition transition, is necessary in order to identify both negative and positive changes in respect of risk factors for nutrition-related chronic diseases as well as for undernutrition.

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Available Starch: from food process control to lower glycemic response

Proceedings of The Nutrition Society ◽

10.1017/s0029665120004504 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Vinoy Sophie ◽

Gautier Cesbron-Lavau ◽

Alexandra Meynier ◽

Aurélie Goux

Keyword(s):

Energy Intake ◽

Global Analysis ◽

Dietary Factors ◽

Starch Digestibility ◽

Daily Energy Intake ◽

Significant Difference ◽

Daily Energy ◽

The Impact ◽

Food Processes

AbstractStarch is one of the major sources of carbohydrates (CHO) contributing to about 50–70% of the daily energy intake in human diet. Processed foods contribute to an important part of daily energy intake, especially in occidental countries. During food processing, starch undergoes dramatic changes when heated in the presence of water or high pressure. The objective of this work was to evaluate the impact of controlling food processes on starch digestibility profile in cereal-based foods and the interest of preserving starch in its native, slowly digestible, form on in vivo metabolic fate.Four different food processes were evaluated: extrusion, dry bread, soft cake and rotary-moulded biscuit. The resulting differences in gelatinization of each product translated to different SDS levels. Imaging techniques (X-ray diffraction, microtomography and electronic microscopy) were used to investigate the changes in SDS structure obtained through the different food processes. For in vivo evaluation, 12 healthy subjects were recruited and consumed a portion of 50 g of available CHOs of each product, in a crossover design. Glycemic and insulin responses were evaluated over 120 minutes in postprandial period.We showed that rotary molding technology preserved starch in its intact form and provided the highest SDS content (28g/100g) when the three other technologies (dried bread, soft cake and extrusion) led to SDS content below 3g/100 g. In addition, the lowest SDS contents are explained by a higher level of starch structure disruption which translated in a shift from crystalline structure into amorphous one. These data were linked to in vivo results. The global analysis for GI indicated that a significant difference existed among the foods’ mean GI values (p < 0.0001). Rotary product showed the lowest GI values. The soft, the dried bread had medium GI and extruded product had the highest GI with 77. The global analysis for II indicated that a significant difference existed among the foods’ mean II values (p < 0.0001), with the same order as for GI values. In addition, a portion of rotary-molded biscuit decreased significantly the glycemic peak by 1 mM compared to the 3 other products.Decrease of postprandial glycemia is a meaningful target in the prevention of metabolic diseases. This can be achieved through the modification of dietary factors such as starch digestibility.

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The effects of skipping a meal on daily energy intake and diet quality

Public Health Nutrition ◽

10.1017/s1368980020000683 ◽

2020 ◽

Vol 23 (18) ◽

pp. 3346-3355

Author(s):

Eliana Zeballos ◽

Jessica E Todd

Keyword(s):

Food Intake ◽

Energy Intake ◽

Diet Quality ◽

Energy Content ◽

Whole Grains ◽

Healthy Eating Index ◽

Daily Energy Intake ◽

Daily Energy ◽

Skipping Breakfast ◽

Component Scores

AbstractObjective:To examine whether skipping breakfast or lunch increased the next meal’s energy content and changed total daily energy content and the quality of food intake measured by the 2010 Healthy Eating Index (HEI-2010).Design:Means were compared across intake days and meal patterns. Multivariate individual fixed-effects model was used to account for individual food intake and diet quality preferences.Setting:National Health and Nutrition Examination Survey, 2007–2016.Participants:Adults aged 18 years or older who reported 2 d (24-h periods) of dietary intake and were not pregnant or lactating (n 23 488).Results:Adults consumed 193 more kJ at lunch after skipping breakfast and 783 more kJ at dinner after skipping breakfast and lunch. Skipping at least one meal reduced total daily intake between 1053 (breakfast) and 1464 (dinner) kJ and reduced the daily HEI score. Skipping breakfast or skipping lunch reduced the HEI component scores for fruit, whole grains, dairy and empty energy; skipping lunch reduced the component scores for fruit, vegetables, whole grain, dairy, seafood and plant protein, and empty energy. Skipping dinner reduced component scores for vegetables, greens and beans, dairy, protein food, seafood and plant proteins, and empty energy. Skipping one or more meals increased component scores for total vegetables (breakfast), whole grains (dinner), Na (lunch or dinner) and refined grains (breakfast, lunch or dinner).Conclusions:Skipping meals (particularly dinner) reduces daily energy intake, but the reduction in daily diet quality (particularly when skipping breakfast) may impact health negatively over time.

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