Food intake of Kansans over 80 years of age attending congregate meal sites

As the population of the United States continues to age, it has become increasingly more important to recognize the food intake and eating habits of older adults. The objective of this study was to describe the food group intake, factors predicting food group intake, and the food choices of community-dwelling Kansans, 80 years of age and older who participate in congregate meal programs. Participants completed a short questionnaire querying demographic information, current health status, and dietary supplement use. Participants (n = 113) were then followed up via telephone to complete two 24-hour diet recalls. Data were analyzed to determine adequacy of food group intake and mean intake. Regression analyses were used to determine factors predicting intake and frequency analysis established food typically consumed. Female participants were significantly more likely to consume more fruit servings than males. Intake was low for all five of the food groups, especially dairy. Chronic health conditions and dietary supplement use were consistently predictive factors of the amount of each food group consumed.     

Improvement of chewing and swallowing risks in community-dwelling older adults using texture-modified food

BACKGROUND/OBJECTIVESUnderstanding the mechanism of chewing and swallowing food is important when creating a proper diet for older adults. This study investigated whether texture-modified model foods can reduce the difference in chewing and swallowing parameters between healthy community-living young and older adults.SUBJECTS/METHODSIn total, 35 older and 20 young adults (mean age: 75 and 25 years, respectively), matched for sex and number of teeth, were recruited and their unstimulated salivation and tongue pressure were measured. Simultaneous assessment of chewing and swallowing characteristics was conducted using surface electromyography and a videofluoroscopic swallowing study while the participants ingested 8 g of model food with one to four levels of hardness.RESULTSThe average tongue pressure and salivation among older adults were 61% and 49.7%, respectively, of the corresponding values observed in young adults. The older adult group used significantly (P < 0.05) increased muscle force with more chewing cycles (P < 0.05) than the young adult group, which was maintained even when consuming foods with the lowest hardness, although without chewing. However, the age effect on oral processing time existed only for the hardest foods. Swallowing difficulties among older adults were demonstrated by the significant increase in vallecula aggregation time. The total food intake duration was significantly (P < 0.05) longer in older adults than in young adults, regardless of food hardness.CONCLUSIONSThere were measurable differences in the process of chewing and swallowing food between young and older adults, which can be improved with food hardness control. Adjusting food hardness may help food intake in healthy older adults.     

Increasing the portion size of a sandwich increases energy intake

OBJECTIVE: This study investigated the effect on energy intake of increasing the portion size of a food served as a discrete unit. DESIGN: A within-subject design with repeated measures was used. SUBJECTS/SETTING: The sample comprised 75 young adults (37 females and 38 males) from a university community. INTERVENTION: Individuals ate lunch in the lab once a week for 4 weeks. Each week, they were served one of four sizes of a deli-style sandwich (6, 8, 10, or 12 inches), of which they could eat as much as they wanted. MAIN OUTCOME MEASURES: Energy intakes were determined for each meal, as were ratings of hunger and satiety before and after each meal. STATISTICAL ANALYSES PERFORMED: A linear mixed model with repeated measures was used. The influence of subject characteristics was examined using analysis of covariance. RESULTS: The portion size of the sandwich significantly influenced lunch intake for both males and females (P<.0001). The majority of individuals consumed the entire 6-inch sandwich. When served the 12-inch sandwich, compared with the 8-inch sandwich, females consumed 12% more energy (74 kcal) and males consumed 23% more energy (186 kcal). Despite these differences, ratings of hunger and fullness were not significantly different after eating the 12-inch and 8-inch sandwiches. APPLICATIONS/CONCLUSIONS: These results suggest that increasing the portion size of a food served as a discrete unit leads to increased energy intake at a single meal without differentially influencing ratings of hunger and satiety. Dietitians should educate their clients about strategies to moderate the effect on intake of increased portions of high-calorie foods.     

Healthy Eating Index scores among adults, 60 years of age and over, by sociodemographic and health characteristics: United States, 1999-2002

OBJECTIVE: This report presents Healthy Eating Index (HEI) scores for adults, 60 years of age and over, from the National Health and Nutrition Examination Survey (NHANES), 1999-2002, and examines the association between the HEI scores and sex, age, race and ethnicity, education, smoking status, tooth retention, self-reported health, and body mass index (BMI). METHODS: The percentage of older adults meeting the recommendations for the HEI components and dietary quality based on the overall score were estimated. Means and standard errors were calculated for selected sociodemographic and health characteristics for the total population and stratified by sex. A two-tailed t-test or analysis of variance was used to test the effects of the sociodemographic and health characteristics on the HEI scores. When a characteristic consisted of three levels, the Bonferroni method of adjustment was used to assess significant differences in the mean scores. RESULTS: Seventy-two percent of older adults met the guidelines for cholesterol intake and 56% met the recommendation for diet variety, but less than one-third met the recommendations for HEI's five food groups. Only 17% of older adults consumed a "good" quality diet. Males had higher scores for some components, but females had higher scores for others. Age significantly influenced several HEI components, but not in a consistent fashion. Non-Hispanic white persons usually had the highest scores and non-Hispanic black persons had the lowest scores. Adults with more years of education usually had higher scores but smokers usually had lower scores. Edentulous persons and those who rated their health as fair or poor generally ate fewer servings of fruits and vegetables, ate a less varied diet, and had a poorer quality diet than persons with teeth or who rated their health higher. Females with a BMI of 30 or higher ate fewer servings of dairy products, consumed a higher percentage of calories from total and saturated fat, and had a lower quality diet than those whose BMI was less than 30. CONCLUSIONS: This research demonstrates that many older adults' diets need improvement, and that many sociodemographic and health characteristics were associated with their intake of food and nutrient groups and overall dietary quality.     

Anthropometric and Dietary Evaluations in a Sample of “Healthy” Mexican Older Adults

The purpose of this study was to describe anthropometric, metabolic, and nutritional characteristics in healthy elderly adults in a primary health care setting. It was conducted through a cross-sectional study of 80 subjects 60 years of age and older. After confirming healthy status, clinical, biochemical, dietetic, and anthropometric evaluations were performed. The findings indicated 22% had anemia, 22% had impaired glucose tolerance, 46% had hypertriglyceridemia, and 51% had hypercholesterolemia. More than 50% had obesity, and almost 80% had a high risk waist circumference measure. Mean energy intake was normal; however, more than 50% of participants did not have adequate intakes of potassium, calcium, magnesium, zinc, folic acid, and vitamins B₁₂ and A. Inadequate food intakes were common. Specific examples are that 16% of the subjects ate no meat/egg, 31% ate no dairy products, 56% ate no legumes, 22% ate no fruits, and 41% ate no vegetables. Additionally, 31% consumed soft drinks. Therefore, we can conclude that elderly people otherwise considered as “healthy” nonetheless had a high proportion of obesity and cardiovascular risk factors. Inadequate dietary patterns were also observed and corresponded with poor micronutrient intake.     

Greater energy intake from a buffet meal in lean, young women is associated with the 6-n-propylthiouracil (PROP) non-taster phenotype

Taste blindness to 6-n-propylthiouracil (PROP) is a common phenotype that has been associated with increased adiposity in women, and might be linked to increased selection of dietary fats. Since exposure to a variety of high-fat/energy-dense foods is known to promote excess energy intake, we investigated if PROP non-taster women would consume more fat and/or energy in a buffet setting than super-taster women. Subjects were non-diet restrained, lean, young women; 14 were non-tasters and 18 were super-tasters. Subjects ate lunch in the laboratory on four separate days. On one day they consumed an ad libitum, fixed-item lunch (control). On the other three days they consumed different buffet lunches (pizza/tacos/sub sandwiches with salad bar and choice of beverage and dessert). Energy intake from the control lunch did not differ between groups. When intake was averaged across the buffet lunches, non-taster women consumed 357+64 kcal more energy than during the control lunch (88% more), whereas super-taster women consumed 198+71 kcal more energy than during the control lunch (38% more). Neither fat intake nor selection of high-fat foods differed between groups. These data suggest that non-taster women consume more energy from a buffet meal than super-taster women, but not more fat. Increased responsiveness to a variety of energy-dense foods could be one mechanism contributing to increased energy intake and greater adiposity in non-taster women.     

Modeling of palatable food intake in female young adults. Effects of perceived body size

Laboratory taste-test studies have shown that social modeling effects on food intake are powerful. The aim of the present study was to examine the degree to which people model food intake in a more naturalistic eating setting. After completing a cover task, female participants (N=102) spent a 15-min break with a female confederate who ate a large amount or a small amount of M&Ms or no M&Ms at all. Further, the confederate had a slim or (subtly manipulated) normal-weight appearance. Females who were exposed to a confederate who ate much consumed more than those who were confronted with a confederate who ate only a little or nothing at all. Although the manipulation of the confederate's appearance had no significant main effect on the amount of food that participants consumed, a significant interaction effect was found, such that the modeling effect of eating was present only in the normal-weight appearance condition. Our findings suggest that normal-weight young women are more inclined to imitate the food intake of a female confederate if they are more similar to the confederate.     

Does food group consumption vary by differences in socioeconomic, demographic, and lifestyle factors in young adults? The Bogalusa Heart Study

OBJECTIVE: To examine if food group consumption varies by differences in socioeconomic, demographic, and lifestyle factors in young adults from a semirural setting in Louisiana. DESIGN: Cross-sectional. SUBJECTS: Young adults (n=1,266, 74% European American, 26% African American; 39% men, 61% women) aged 20 to 38 years, enrolled in the Bogalusa Heart Study. MEASURES: Food group consumption was assessed by a food frequency questionnaire. Socioeconomic (eg, income and education), demographic (eg, age, sex, and ethnicity), and lifestyle (eg, marital status and physical activity) information was obtained by a self-administered questionnaire and the subjects were stratified according to these groups. STATISTICAL ANALYSES: Analysis of covariance (adjusted for covariates) was used to detect differences in the mean servings of food groups consumed per day between the various socioeconomic, demographic, and lifestyle groups. RESULTS: Compared to income$45,000 had lower consumption of burgers/sandwiches (P<0.05) and those with income levels from $30,001 to $45,000 had lower consumption of mixed dishes (P<0.05). Intake of cereals/breads (P<0.05), dairy products (P<0.01), fruits/100% fruit juices (P<0.001), and vegetables (P<0.001) was higher in subjects with >12 years of education. European-American men consumed more servings of dairy products (P<0.05) and sweetened beverages (P<0.05) than African-American men. European-American women consumed more servings of dairy products (P<0.05), vegetables (P<0.05), and fats (P<0.05) than African-American women. African Americans (men and women) consumed more servings of fruits/100% fruit juices (P<0.0001) than European Americans (men and women), respectively. Married individuals consumed more servings of snacks/desserts (P<0.05), but fewer servings of alcoholic beverages (P<0.0001) than those who were unmarried. Active individuals consumed more servings of fruits/100% fruit juices (P<0.05) and fewer servings of burgers/sandwiches (P<0.05) than inactive individuals. CONCLUSIONS: These findings suggest that food group consumption varies by socioeconomic, demographic, and lifestyle factors in young adults from a semirural setting. Food and nutrition professionals who encounter diverse populations need to consider the influence of income, education, sex, ethnicity, marital status, and physical activity on food consumption patterns when planning diets, nutrition education programs, and interventions for young adults.     

A comparison of low-carbohydrate vs. high-carbohydrate diets: energy restriction,nutrient quality and correlation to body mass index

OBJECTIVES: To evaluate free-living adults' diets that ranged from very low to high amounts of carbohydrate for their energy content, nutritional quality and correlation to Body Mass Index. METHODS: Adults ages 19 years and older, who had complete dietary intake data on day-1 of the USDA's 1994 to 1996 Continuing Survey of Food Intakes by Individuals (CSFII 1994-1996), were divided into four groups--very low, low, moderate and high carbohydrate--based on the percent total energy from carbohydrate. Mean energy, nutrient, food intakes and Body Mass Index values were compared among the groups. SUDAAN software package was used for the data analysis and pair-wise mean comparisons (p < 0.05). RESULTS: The high-carbohydrate diet was lower in energy and energy density (number of kilocalories per gram of total amount of food consumed) than the other three diets. Macronutrient composition varied significantly among all the four groups. Nutrient density (amount of nutrient per 1,000 kilocalories of energy consumed) of vitamin A, carotene, vitamin C, folate, calcium, magnesium and iron increased and that of vitamin B12 and zinc decreased with an increase in the percent total energy from carbohydrate. The high-carbohydrate group ate more of low-fat foods, grain products and fruits. This group also had the lowest sodium intake. Adults eating a high-carbohydrate diet are more likely to have Body Mass Index values below 25. CONCLUSION: A study of diets of free-living adults in the U.S. showed that diets high in carbohydrate were both energy restrictive and nutritious and may be adopted for successful weight management.     

Protein Intake and Frailty in Older Adults: A Systematic Review and Meta-Analysis of Observational Studies

Background: The present systematic review and meta-analysis investigated the cross-sectional and longitudinal associations between protein intake and frailty in older adults. Methods: We conducted a systematic review and meta-analysis of cross-sectional and longitudinal studies that investigated the association between protein intake and frailty in older adults. Cross-sectional, case-control, and longitudinal cohort studies that investigated the association between protein intake and frailty as a primary or secondary outcome in people aged 60+ years were included. Studies published in languages other than English, Italian, Portuguese, or Spanish were excluded. Studies were retrieved on 31 January 2022. Results: Twelve cross-sectional and five longitudinal studies that investigated 46,469 community-dwelling older adults were included. The meta-analysis indicated that absolute, bodyweight-adjusted, and percentage of protein relative to total energy consumption were not cross-sectionally associated with frailty. However, frail older adults consumed significantly less animal-derived protein than robust people. Finally, high protein consumption was associated with a significantly lower risk of frailty. Conclusions: Our pooled analysis indicates that protein intake, whether absolute, adjusted, or relative to total energy intake, is not significantly associated with frailty in older adults. However, we observed that frail older adults consumed significantly less animal protein than their robust counterparts.     

Fast food consumption of U.S. adults: impact on energy and nutrient intakes and overweight status

OBJECTIVE: To compare the diet quality and overweight status of free-living adults, ages 20 years and older, grouped based on their fast food intake status. METHODS: USDA's 1994 to 1996 Continuing Survey of Food Intakes by Individuals (CSFII 1994-1996) data was used. Three separate analyses were conducted: (1) effect of fast food on diet quality of males and females based on day-one data, (2) comparison of dietary and overweight status of adults who ate fast food on one- two- or none of survey days and (3) within-person analysis comparing energy and macronutrient intakes of adults who ate fast food on one of the two survey days. SUDAAN software package was used in pair-wise mean comparisons and regression analyses (alpha = 0.05). RESULTS: At least one in four adults reported eating fast food. The diet of males and females who consumed fast food was high in energy and energy density. Fast food provided more than one-third of the day's energy, total fat and saturated fat; and was high in energy density. Negligible amounts of milk and fruits, but substantially large amounts of non-diet carbonated soft drinks were reported consumed at fast food places. After controlling for age, gender, socio-economic and demographic factors, energy and energy density increased and micronutrient density decreased with frequency of fast food consumption. Adults who reported eating fast food on at least one survey day had higher mean body mass index values than those who did not eat fast food on both survey days. A small, but significant, positive association was seen between fast food consumption and overweight status. Within-person comparisons showed that energy intakes were higher on a fast food day than on a non-fast food day. CONCLUSION: Fast food consumption was associated with a diet high in energy and energy density and low in essential micronutrient density. Frequent fast food consumption may contribute to weight gain.     

Media-portrayed idealized images, self-objectification, and eating behavior

This study examined the effects of media-portrayed idealized images on young women's eating behavior. The study compared the effects for high and low self-objectifiers. 72 female university students participated in this experiment. Six magazine advertisements featuring idealized female models were used as the experimental stimuli, and the same six advertisements with the idealized body digitally removed became the control stimuli. Eating behavior was examined using a classic taste test that involved both sweet and savory food. Participants' restraint status was assessed. We found that total food intake after exposure was the same in the body present and absent conditions. There were also no differences between high and low self-objectifiers' total food intake. However, for the total amount of food consumed and for sweet food there were significant group by condition interaction effects. High self-objectifiers ate more food in the body present than the body absent condition. In contrast, low self-objectifiers ate more food in the body absent than in the body present condition. Restraint status was not found to moderate the relationship between exposure to idealized images the amount of food consumed. Our results indicate that exposure to media-portrayed idealized images can lead to changes in eating behavior and highlight the complexity of the association between idealized image exposure and eating behavior. These results are discussed in terms of their implications for the prevention of dieting-related disorders.     

Low-energy-density diets are associated with high diet quality in adults in the United States

OBJECTIVE: This study investigated food choices made by individuals consuming diets differing in energy density and explores relationships between energy density and diet quality. DESIGN: Cross-sectional, nationally representative survey. SUBJECTS: 7,500 adults (older than 19 years) in the 1994-1996 Continuing Survey of Food Intakes by Individuals. STATISTICAL ANALYSIS: Energy density values were calculated from reported food intake. Subjects were classified as consuming a low-energy-density diet, medium-energy-density diet, or high-energy-density diet using tertile cutoffs. For each group, the percentage consuming various foods/beverages and the mean amount of foods/beverages they consumed was determined along with mean nutrient intakes. RESULTS: Compared with participants consuming a high-energy-density diet, those with a low-energy-density diet had a lower energy intake but consumed more food, by weight, from most food groups. A low-energy-density diet included a relatively high proportion of foods high in micronutrients and water and low in fat, such as fruits and vegetables. Subjects with a low-energy-density diet consumed fewer (nonwater) beverages such as caloric carbonated beverages. They also consumed less fat and had higher intakes of several important micronutrients, including vitamins A, C, and B-6, folate, iron, calcium, and potassium. CONCLUSIONS: These analyses further demonstrate the beneficial effects of a low-energy-density diet, which was associated with lower energy intakes, higher food intakes, and higher diet quality than a high-energy-density diet. To achieve a low-energy-density diet, individuals should be encouraged to eat a variety of fruits and vegetables as well as low-fat/reduced-fat, nutrient-dense, and/or water-rich grains, dairy products, and meats/meat alternatives.     

The effects of sham feeding-induced sensory specific satiation and food variety on subsequent food intake in humans

Sensory specific satiation (SSS) occurs in the absence of postingestive feedback via use of a modified sham feeding procedure (MSF) which can increase satiety and fullness ratings. In the present experiment, less suppression of food intake after MSF than after eating was predicted. Furthermore, since variety tends to increase food intake, it was hypothesized that SSS to one food would suppress intake of the same food in a subsequent course compared to intake of a different food. 23 participants from the US and UK ate lunch in the laboratory in a repeated measures design with MSF and food variety as factors. In the first course, there were no differences in intake among the conditions. Participants ate less in the second course after eating than after MSF. However, those in the MSF condition consumed less total energy for lunch. Participants ate more in the varied second course than in the same condition. There was no difference in SSS for MSF and eating conditions. Thus, changes in the pleasantness of the taste of the eaten food declined whether that food was sham fed or eaten. There was no interaction between MSF and variety conditions on food intake. The results suggest that while MSF can produce SSS, it does not lower subsequent food intake.     

Food Consumption Patterns: Findings from the Malaysian Adult Nutrition Survey (MANS)

This study reports the food consumption patterns of adults aged 18 to 59 years in the Malaysian Adults Nutrition Survey (MANS) carried out between October 2002 and December 2003. A total of 6,742 subjects comprising 3,274 men and 3,468 women representing the northern, central , southern and east coast of Peninsular Malaysia as well as Sabah and Sarawak were interviewed. A semiquantitative food frequency questionnaire (FFQ) which consisted of 126 food items was used to evaluate the food consumption pattern (habitual food intake) of the respondents during the previous one- year period. The results demonstrate that nasi putih (cooked rice) was consumed by 97% of the population twice daily (average 2? plates per day). Other food items consumed daily were marine fish, (one medium fish per day), green leafy vegetables (one cup per day) and sweetened condensed milk (three teaspoons per day. The mean frequencies for daily intake of rice, leafy vegetables, marine fish, local kuih, anchovy (ikan bilis) and biscuits were significantly higher among the rural compared to the urban adults. In contrast, more urban dwellers consumed chicken and eggs more frequently than their rural counterparts. More men than women consumed chicken and eggs more frequently. Malaysian adults showed a satisfactory habit of drinking plain water, with 99% drinking at least six glasses of plain water daily. Other beverages such as tea (47%), coffee (28%), chocolate-based drinks (23%) and cordial syrup (11%) were also consumed on daily basis, however, in a smaller proportion of the population. There were differences in the prevalence of daily consumption of foods when comparing urban and rural population, and also between men and women. The prevalence of daily consumption of marine fish among rural and urban adults was 51% and 34% respectively. For sweetened condensed milk, men and women consumed 43% and 28% respectively; however, more women drank full cream milk than men. Between the age groups, 21% of adults below 20 years old consumed chicken at least once a day, while this pattern of intake was not shown in the older age groups. Our findings show that adults, aged 50 to 59 years old, had the highest prevalence of daily consumption of full cream milk with 24% while those aged 18 to 19 years old had the lowest prevalence of daily consumption at 15%. The food consumption pattern of Malaysian adults appears to be satisfactory. However, some changes in food habits are recommended especially in substituting the less wholesome sweetened condensed milk with the more nutritious full cream or skimmed milk.     

Impact of Breakfast Consumption on Nutritional Adequacy of the Diets of Young Adults in Bogalusa, Louisiana: Ethnic and Gender Contrasts

Objective To evaluate the impact of breakfast consumption patterns on the nutritional adequacy of diets of young adults and determine possible ethnic and gender differences.

Design and setting Cross-sectional survey of young adults in Bogalusa, La.

Subjects Twenty-four-hour dietary recalls were collected from October 1988 through October 1991 on 504 young adults (mean AGE=23 years, 58% women, 70% white).

Statistics Analysis of variance and logistic regression techniques were used to investigate the relationship of breakfast consumption, ethnicity, and gender on dietary adequacy. The P values are from an analysis of variance model that adjusted for gender and ethnicity.

Results Thirty-seven percent of young adults skipped breakfast. Of those who ate breakfast, 75% ate at home, 10% ate a fast-food breakfast, and 15% reported other sources. Mean energy intake from breakfast was 485 kcal; men consumed more energy than women (P<.001), and blacks consumed more energy than whites (P<.01). The breakfast meal provided an average of 13% of energy from protein, 55% from carbohydrate, 14% from sucrose, 34% from fat, and 12% from saturated fat. Whites consumed a breakfast higher in carbohydrate and sucrose than blacks, who consumed a breakfast higher in fat and saturated fat. Variations in breakfast foods consumed explained the racial differences in the nutrient composition of the breakfast meal. Young adults who skipped breakfast had lower total daily intakes of energy (P<.0001), protein per 1,000 kcal (P<.05), and saturated fat per 1,000 kcal (P<.01) than those who consumed breakfast. For all vitamins and minerals studied, a higher percentage of young adults who skipped breakfast did not meet two thirds of the Recommended Dietary Allowance than those who consumed a breakfast.

Applications Encouraging consumption of breakfast, along with selection of more healthful breakfast food choices or snacks that are culturally appropriate, may be important strategies for improving the nutritional quality of young adults’ diets. J Am Diet Assoc. 1998;98:1432–1438.     

Today’s Mediterranean Diet in Greece: Findings from the National Health and Nutrition Survey—HYDRIA (2013–2014)

Background: This study aimed to investigate the food and macronutrient intake of the population in Greece and evaluate its adherence to the Greek traditional Mediterranean diet. Methods: Adults over 18 years old (n = 4011) were included from the 2013–2014 National Health and Nutrition survey—HYDRIA. Dietary intake was collected using two 24-h recall interviews and a nonquantitative food frequency questionnaire. Macronutrient intakes were calculated using an updated version of the Greek FCT. Results: Only 28.3% of the adult population had high adherence to the Greek traditional Mediterranean diet, with a higher percentage (39.7%) observed for participants over 65 years compared to those under 65 years (25.5%). Differences in adherence to the MD were observed among the four geographical regions in Greece. Younger adults had a higher intake of meat, cereals, alcoholic and nonalcoholic beverages, and sugar products than older individuals who consumed more vegetables, fruits, legumes, dairy, fish, and lipids (mainly from olive oil). Adults do not meet the international dietary recommendations for the intake of several foods and macronutrients. Conclusions: The adult Greek population, especially younger people, has headed away from the Greek traditional Mediterranean diet. These observations indicate potential detrimental consequences in terms of morbidity and mortality.     

Trends in food locations and sources among adolescents and young adults

BACKGROUND: The aim of this study was to determine overall trends of total energy intake by food location and food type in diets of adolescents and young adults. METHODS: This study used a nationally representative sample of 16,810 individuals, ages 12-29 from the 1977 to 1978 Nationwide Food Consumption Survey and the 1989-1991 and 1994-1996 Continuing Surveys of Food Intake by Individuals. For each survey year, the percentage of total energy intake from meals and snacks was calculated for adolescents ages 12-18 and young adults ages 19-29. The percentage of energy intake by location and for specific food group was computed for both age groups, separately. RESULTS: Both adolescents and young adults are obtaining less of their energy intake at home and more at restaurants and fast food places. This is predominantly seen among calories from snacking occasions for adolescents and both meals and snacks among the older age group. Significant increases in consumption of pizza, cheeseburgers, and salty snacks and decreases in consumption of desserts and certain milk and meat products by both age groups are shown. CONCLUSIONS: To improve the diets of adolescents and young adults, healthy food choices outside the home need to be as readily available as the foods which have increased in popularity over the past 20 years.     

Quality of Diets Consumed by Older Rural Adults

Older adults residing in rural communities are at risk for low dietary quality because of a variety of social, physical and environmental circumstances. Minority elders are at additional risk because of poorer health status and lower socioeconomic status. This study evaluated the food group intake of 130 older (>70 years) African American (34%), European American (36%), and Native American (30%) residents of two rural communities in central North Carolina. An interviewer-administered food frequency questionnaire was used to measure dietary intake. Food items were classified into food groups similar to the United States Department of Agriculture (USDA) Food Guide Pyramid and the National Cancer Institutes 5 A Day for Better Health program. None of the survey participants met minimum intake recommendations and most over-consumed fats, oils, sweets and snacks. African Americans and Native Americans consumed fewer servings of meats,fruits and vegetables, and fats, oils, sweets and snacks than European Americans. African American men consumed the fewest servings of fruits and vegetables of all gender/ethnic groups. Consumption of fats, oils and sweets was greatest among those 85 years and older and was more common among denture users. National strategies to educate the public about the importance of consuming a varied diet based on the recommendations presented in national nutrition education campaigns may not be reaching older adults in rural communities, particularly minority group members.     

Gender and age group differences in nutrition intake and dietary quality of Korean adults eating alone: based on Korean National Health and Nutrition Examination Survey Data, 2013–2016

BACKGROUND/OBJECTIVESThis study investigated gender and age differences in nutrient intake and dietary quality of people eating alone.SUBJECTS/METHODSFrom Korean National Health and Nutrition Examination Survey 2013–2016 data, 2,305 adults aged 20 years and older that ate meals alone were included in this study. Their energy and nutrients intakes, as well as their nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), and index of nutritional quality (INQ) were analyzed. Food group consumption pattern, dietary variety score (DVS), dietary diversity score (DDS) were also analyzed. All data were compared among gender and age groups.RESULTSMen consumed more energy and nutrients than women, except for vitamin C, and the NARs showed similar gender differences. The INQs of 4 nutrients (calcium, vitamin A, vitamin C, and riboflavin) were lower than 1.0 in men, whereas only the calcium INQ was lower than 1.0 in women. Men had a lower DDS (3.6) than women (3.9) (P < 0.001) and had more ‘undesirable’ food group consumption patterns than women (P < 0.001). The intakes of calcium, vitamin A, and vitamin C were relatively low in the young-aged group (INQs less than 1.0). In the old-aged group, the MAR level was relatively low, and the INQs of calcium, riboflavin, and niacin were below 1.0. The old-aged group consumed more menu items, but their DVS was the lowest.CONCLUSIONSCompared to women, the dietary quality and food diversity among men were poorer. There were poorer quality and diversity patterns in the young-aged group compared to those of the older groups. An overall low intake of nutrients and the low nutrient density of meals were the main dietary problems among the old-aged group who eat alone. Therefore, men, particularly young- and old-aged, need to be prioritized in nutritional policies directed toward those who eat alone.