Seasonal patterns of food intake in rural Bangladesh: Its impact on nutritional status

The influence of seasonal variations in dietary intakes and nutritional status was examined in two rural villages of Bangladesh covering a population of 600. The results suggest considerable seasonal variations in intakes and prevalence of malnutrition depending on agricultural productivity. Intakes of almost all food was found to be the lowest in late October‐early November and May‐June period, the months preceding the two major rice (aman and aus) harvests. A higher incidence of malnutrition was accordingly seen during these periods. Alternative strategies in food production and availability seem to be needed to eliminate the severe consequences of malnutrition and to assist in alleviating rural poverty.     

The nutrient and food intakes of British male dieters aged 16–17 years

Background : There is little information available about the dieting habits of teenage boys. This study aimed to examine the food and nutrient intake of male teenage dieters and compare these with the patterns reported among female dieters. Method : Male dieters aged 16–17 years were isolated from the 1970 Longitudinal Birth Cohort study group. Five hundred and one males who provided a 4-day unweighed dietary diary, height and weight measurements and appropriate background information. Results : Thirty-nine subjects (7.8%) both reported dieting and had a ratio of reported energy intakes to estimated basal metabolic rate measurements of less than 1.35. Dieters were taller and heavier than non-dieters, with mean BMIs of 24.6 and 20.0, respectively, for the two groups. Dieters reported average energy intakes of 9.16 MJ/day compared to intakes of 12.83 MJ/day among non-dieters, and the percentage of energy provided by protein was higher and that provided by NMES lower among dieters. Reported micronutrient intakes were lower among dieters, with calcium, magnesium, zinc, selenium, iodine, vitamin B ₆, vitamin C and retinol equivalents the nutrients most vulnerable to reduction in energy intakes. Dieters reported lower intakes of most food groups, but reported intakes of alcohol and meat and meat products were not reduced among dieters. Conclusion : Dieters clearly reported energy intakes which were unlikely to represent levels of intake sufficient to maintain existing weight. The nutrient and food intakes reported by the dieters were likely to reflect either true dieting behaviour during the study period, under-reporting or a combination of these effects.     

广州市居民食物消费与营养素摄入状况

目的 描述广州市居民食物消费量及营养素摄入现状,为进行营养干预提供依据。方法 2011年6-9月,采用多阶段分层整群抽样方法,抽取广州市7个行政区中2 976名≥3岁居民进行膳食调查。采用3 d、24 h膳食回顾法调查居民摄入的所有食物,采用称重法调查家庭调味品消费量。结果 广州市居民平均每标准人日摄入谷薯类食物261.3 g、蔬菜289.2 g、水果56 g、畜禽肉193.5 g、水产品60.5 g、奶及其制品75.6 g、蛋及其制品38.5 g、豆类及坚果20.3 g、食用油25.5 g、食盐5.1 g。广州市居民平均每标准人日摄入能量7 119.5 kJ,蛋白质、脂肪、碳水化合物提供的能量比分别为19.9%、31.9%、48.2%。尼克酸平均每标准人日摄入量充足,维生素A、硫铵素、核黄素、维生素C和维生素E平均摄入量均相对不足;磷、铁、锌、铜、锰平均每标准人日摄入量充足,钙、钾、钠、镁、硒摄入不足。结论 广州市居民膳食结构不合理,畜禽肉摄入量过高,蔬菜水果、豆类及奶类摄入不足,导致脂肪摄入过高,大部分维生素和部分矿物质摄入不足。应继续加强平衡膳食的宣传教育,改善居民的营养与健康状况。     

Patterns of food and nutrient intake in a suburb of Dublin with chronically high unemployment

The diet-history (7 typical recent days) method was used to determine patterns of food and nutrient intake in 50 families, randomly selected from the electoral register of a socially disadvantaged Dublin suburb. Some 66% of income was from unearned social security or other payments. Financial assistance was sought from money lenders by 11 of the 50 families. There was little evidence to suggest that nutrient intakes among males or among children were inadequate. Women, because of a low energy intake and a below average intake of meat, had low intakes of iron (8.1 ±2.3 mg/d). Women also had low intakes of fibre and vitamin C (14 ± 5 and 45 ± 18 mg/d, respectively). These low intakes of fibre and vitamin C among women relative to the RDAs were characterized by low intakes of fruits, vegetables, cereals and pulses. Single mothers (n –10) had the lowest intakes of iron, vitamin C or fibre although their incomes and food expenditures were average. The children of single-parent families had identical intakes of nutrients to all other children. The estimated cost of the average energy intake of adolescent children (e.g. boys 11–18 years, IRE15-10/week) well exceeded their social security payments.     

Food intake and nutritional status in stable Crohn's Disease

Food intake was assessed in 25 normal weight and 15 underweight patients with stable Crohn's Disease. Normal weight was taken as 90% or more of ideal body weight (body mass index > 20) and this was based on a larger study of patients with various gastrointestinal disorders.
There was no significant difference in the energy intake of the two groups. A comparison of selected nutrients (protein, fat, fibre, zinc, vitamins D and E and essential fatty acids) showed that the intake of protein and zinc was higher in the underweight female group than in normal weight females, but no other significant differences were observed. The intake of micronutrients by both groups was generally low compared with published recommendations.
It is concluded that the nutritional intake of underweight patients with Crohn's Disease, in a stable condition, is similar to that of the normal weight group. It is likely that they have increased requirements as a result of increased expenditure or malabsorption. Body weight may be a poor guide to the adequacy of intake of micronutrients.     

Foods, nutrients and portions consumed by a sample of Australian children aged 16–24 months

Aim:  To describe the diet of a sample of Australian children aged 16–24 months with regard to the amounts of foods and nutrients consumed.
Methods:  Cross-sectional data collected from participants in a five-year randomised trial of the primary prevention of asthma. Pregnant women with a family history of atopy were recruited from six hospital antenatal clinics in western Sydney. At the 18-month assessment, carers of 429 of children completed three-day weighed food records. Three-day average intakes of foods and nutrients and average portions per eating occasion for commonly consumed foods. T -tests for comparing gender differences.
Results:  Diets were characterised by large amounts of milk and non-milk drinks with smaller amounts of cereals, fruits, vegetables and meats. Total energy intake was significantly higher for boys than girls and exceeded estimated energy requirements in both boys and girls. Food groups contributing most to energy included milk and milk products (35%), cereals (15%), cereal-based products (9%) and non-milk drinks (8%). Micronutrient intakes were below the Estimated Average Requirement in more than 5% of the children for vitamin A, calcium, vitamin C and iron. Sodium intakes exceeded the upper level of 1000 mg for 62% of children, while dietary fibre intake was only half the Adequate Intake of 14 g. Relatively few foods were widely consumed and median portion sizes were typically small in relation to commonly used reference portion sizes.
Conclusion:  These data may be useful as a preliminary basis for developing age-specific dietary surveillance tools and dietary guidance for children aged one to two years.     

Filling the gaps: the need for more research on portion size of pre‐packaged foods and intake behaviour

The portion size of pre‐packaged food and drink products is one of the suggested areas of focus within the calorie reduction pledge of the UK government's Public Health Responsibility Deal. Food businesses are encouraged to commit to this pledge to help consumers decrease their overall energy intake. There is a lack of evidence, however, to suggest that changes in the portion size of pre‐packaged food and drinks will lead to a decrease in overall energy intake. The Institute of Grocery Distribution's (IGD) Industry Nutrition Strategy Group convened a working group to review the evidence available on the portion size of pre‐packaged food and drink and its relation to consumption behaviour. This involved input from a stakeholder workshop that identified gaps in the evidence base. The working group also documented informal aspects that can influence portion size from the perspective of the food industry. In their Report, the working group concluded that there is a need for more evidence in relation to the portion size of pre‐packaged food and drink and its impact on consumption behaviour. Further research will help determine how portion sizes may be optimised to support consumers in managing their energy intake, while satisfying appetite and avoiding any unintended consequences. The Report makes recommendations for priority areas. These include determining whether portion size of pre‐packaged products is the best instrument to help consumers manage their energy intake and understanding the impact of promotional dynamics on consumption behaviour. It is anticipated that investigation of these areas will inform the debate on the portion size of pre‐packaged foods and drinks and provide evidence to help guide decisions about portion size in practice.     

Fermentable short chain carbohydrate (FODMAP) content of common plant‐based foods and processed foods suitable for vegetarian‐ and vegan‐based eating patterns

Background

The low FODMAP (fermentable, oligo‐, di‐, mono‐saccharides and polyols) diet is an effective strategy to improve symptoms of irritable bowel syndrome. However, combining the low FODMAP diet with another dietary restriction such as vegetarianism/veganism is challenging. Greater knowledge about the FODMAP composition of plant‐based foods and food processing practices common to vegetarian/vegan eating patterns would assist in the implementation of the diet in this patient population. The present study aimed to quantify the FODMAP content of plant‐based foods common in vegetarian/vegan diets and to investigate whether food processing can impact FODMAP levels.

Methods

Total FODMAP content was quantified in 35 foods, including fructose‐in‐excess‐of‐glucose, lactose, sorbitol, mannitol, galacto‐oligosaccharide and total fructan, using high‐performance‐liquid‐chromatography and enzymatic assays. The effects of cooking, sprouting, pickling, fermentation, activation and canning on FODMAP content were assessed. The Monash University criteria to classify foods as low FODMAP was used.

Results

Of the 35 foods, 20 were classified as low FODMAP , including canned coconut milk (0.24 g serve^–1), dulse (0.02 serve^–1), nutritional yeast (0.01 serve^–1), soy cheese (0.03 serve^–1), tempeh (0.26 serve^–1), wheat gluten (0.13 serve^–1) and wheat grass (0.05 serve^–1). No FODMAP s were detected in agar‐agar, egg replacer, vegan egg yolk, kelp noodles and spirulina. Food processing techniques that produced the greatest reduction in FODMAP content included pickling and canning.

Conclusions

The present study provides a greater FODMAP composition knowledge of plant‐based foods that can now be applied to the dietetic management of vegetarians/vegans requiring a low FODMAP diet. Food processing lowered the FODMAP content of foods, thereby increasing options for patients following a low FODMAP diet.

     

应激对大鼠摄食量的影响及其机制的探讨

目的 观察应激因素作用下大鼠摄食量的变化，并初步探讨可能涉及的作用机制。方法 将Wistar大鼠按体重随机分为对照组、1周应激组、2周应激组、3周应激组。记录各组大鼠摄食量的变化，观察下丘脑—垂体—肾上腺轴(HPA轴)中各激素水平的改变，测定脑组织中促肾上腺皮质激素释放激素(CRH)和脑肠肽类递质神经降压素(neurotensin，NT)的含量，以及血浆中NT、胃泌素、乙酰胆碱酯酶(acetylcholinesterase)的水平。结果 各应激组摄食量明显降低。以2、3周应激组最为明显；各应激组HPA轴均处于激活状态。3周时趋向适应；NT、含量在脑和血浆中都呈现一个早期升高晚期回落的过程；应激状态使血浆胃泌索明显上升，而乙酰胆碱酯酶水平明显下降。结论 应激可导致大鼠摄食量减少，其机制可能涉及HPA轴和迷走神经的激活，以及NT和胃泌素等脑肠肽在中枢和外周的调控。     

A comparison of food and nutrient intake between instant noodle consumers and non-instant noodle consumers in Korean adults

Instant noodles are widely consumed in Asian countries. The Korean population consumed the largest quantity of instant noodles in the world in 2008. However, few studies have investigated the relationship between instant noodles and nutritional status in Koreans. The objective of this study was to examine the association between instant noodle consumption and food and nutrient intake in Korean adults. We used dietary data of 6,440 subjects aged 20 years and older who participated in the Korean National Health and Nutrition Examination Survey III. The average age of the instant noodle consumers (INC) was 36.2 and that of the non-instant noodle consumers (non-INC) was 44.9; men consumed more instant noodles than women (P < 0.001). With the exception of cereals and grain products, legumes, seaweeds, eggs, and milk and dairy products, INC consumed significantly fewer potatoes and starches, sugars, seeds and nuts, vegetables, mushrooms, fruits, seasonings, beverages, meats, fishes, and oils and fats compared with those in the non-INC group. The INC group showed significantly higher nutrient intake of energy, fat, sodium, thiamine, and riboflavin; however, the INC group showed a significantly lower intake of protein, calcium, phosphorus, iron, potassium, vitamin A, niacin, and vitamin C compared with those in the non-INC group. This study revealed that consuming instant noodles may lead to excessive intake of energy, fats, and sodium but may also cause increased intake of thiamine and riboflavin. Therefore, nutritional education helping adults to choose a balanced meal while consuming instant noodles should be implemented. Additionally, instant noodle manufacturers should consider nutritional aspects when developing new products.     

Dietary sources of energy, protein, unavailable carbohydrate and fat in 11–12-year-old English children in 1990 compared with results in 1980

There is little information on the food intake of adolescents or on how the intake of adolescents has changed. Yet this information is essential to assess the effect of dietary health education and is valuable in formulating future advice. This paper reports the dietary sources of energy, protein, unavailable carbohydrate and fat in the diet of 379 11– and 12-year-old schoolchildren in 1990, and compares these data with similar information collected in 1980. Each child completed two 3-day dietary records between January and July, and was interviewed by one dietitian to verify and enlarge upon the information recorded to obtain a quantitative measure of food intake. The children attended the same seven middle schools in south Northumberland as 375 children of the same age who recorded their diet using the same method 10 years previously (Hackett et al., 1983). Food tables were used to calculate nutrient intake.
Although the total intakes of energy, protein, unavailable carbohydrate and fat changed little over the 10-year period, there were changes in the importance of food groups as contributors to total intakes. Notably, an increase in the role played by confectionery which became the second largest contributor to total energy intake and an increase in the importance of meat and its products as a source of energy, protein and fat. The proportion of energy, protein and fat being derived from milk decreased. Chips remained the largest single source of unavailable carbohydrate, and an important energy and fat source, while the role played by 'wholemeal' breads in unavailable carbohydrate intake had increased.     

Nutrient intake and nutritional status indicators of participant and nonparticipant pupils of a parent-supported school lunch program in Kenya

ObjectiveTo compare nutrient intake and indicators of nutritional status of western Kenyan pupil participants and nonparticipants of a parent-supported school lunch program.DesignPupils and their caregivers were interviewed to assess their 24-hour dietary intake and the socioeconomic status of the family. Pupils' weights and heights were measured.SettingEight randomly selected schools with parent-supported school lunch programs in Emuhaya, western Kenya.Participants320 pupils aged between 10 and 12 years in Standard 5 and Standard 6 were disaggregated into school lunch participants (n = 160) and nonparticipants (n = 160).Main Outcome MeasuresPupils' energy and protein intake; nutritional status indicators; household socioeconomic characteristics.AnalysisIndependent t test for comparison of group means; chi-square for socioeconomic characteristics. Level of significance was P = .05.ResultsEnergy and protein consumption of participants was higher than that of the nonparticipants. Severe underweight, severe stunting, and severe wasting were significantly higher among the nonparticipants. Hunger and a higher absenteeism rate from school were more commonly reported among the nonparticipants.Conclusions and ImplicationsThis study demonstrates the interaction of poverty, nutrition status, and education. To improve the nutritional status and academic performance of the students whose parents cannot afford to participate in school lunch programs, funding from external sources is essential.     

Intake of 'low-fat' foods in a representative sample of the Paris area: anthropometric, nutritional and socio-demographic correlates

This epidemiological study compared consumers and non-consumers of several 'low-fat' foods typical of the French diet: skimmed milk, 'low-fat' butter, 'low-fat' cheese, 'low-fat' yogurt. The population was selected at random from the Val de Marne, a district close to Paris. A sample of 741 people, aged 18–65 years (416 women, 325 men) agreed to report habitual intake according to the Dietary History Method. Many anthropometric differences appeared between female consumers and non-consumers of 'low-fat' foods. Consumers were slightly older and heavier as measured by the Body Mass Index (weight/height²) and had greater waist, hip and thigh circumference values. Women consumers ate less in terms of daily energy and various food choices: potatoes, pasta, rice, sugar. Intake differences were most apparent in the groups of younger women (18–29 years). The vitamin and mineral density of the diet was greater in women consumers. Male consumers of 'low-fat' foods ingested less alcohol regardless of age, but they ate more chocolate, jam and honey. The vitamin and mineral density of their diet was also greater. The majority of men ate enough to meet recommended nutrient allowances. This was often not the case in women, and improving the nutritional density of their diet might yield long-term benefits.     

Food consumption and nutrient intake in Italian school children: results of the ZOOM8 study

Abstract

The food consumption and food habits of Italian third-class-primary-school children were assessed and their energy and nutrient intakes were compared with requirements. The study involved 1740 subjects (900 males and 840 females) aged 8–9 years, from the north, centre and south of Italy. Body weight and height were measured. Parents filled in a semi-quantitative Food Frequency Questionnaire for their child. The results showed that the diet of Italian children is unbalanced in terms of macronutrients and deficient in fiber. The average daily intakes of fruit (234?g/d), vegetables (134?g/d) and legumes (17?g/d), were lower than the nationally recommended ones. The percentages of energy intake from fats (41%) and from carbohydrates (45%) were higher and lower respectively than recommended. Low intakes of fiber (13.5?g/d) were reported. A national nutrition policy in Italy should focus on nutrition education programs in schools and for parents.     

Higher unprocessed red meat,chicken and fish intake is associated with a higher vegetable intake in mid‐age non‐vegetarian women

Aim: To investigate whether higher intakes of unprocessed red meat, chicken and fish are associated with higher intakes of vegetables in middle‐aged, non‐vegetarian Australian women. Methods: Food intake data was collected from a nationally representative sample of 10 530 middle‐aged Australian women (50–55 years) who completed the third survey of the Australian Longitudinal Study on Women's Health. The validated Dietary Questionnaire for Epidemiological Studies (Version 2) was used. Multivariate regression analyses were used to determine the association between vegetable intake and four variables: total meat, red meat, chicken and fish intake in grams per day. Results: Total meat (regression coefficient (RC) = 0.32, 95% CI: 0.30–0.34; P < 0.001), red meat (RC = 0.45, 95% CI: 0.42–0.48; P < 0.001), chicken (RC = 0.78, 95% CI: 0.70–0.85; P < 0.001) and fish intake (RC = 0.48, 95% CI: 0.42–0.53; P < 0.001) were significantly associated with higher vegetable intakes after adjusting for confounders. The adjusted R² values for each of the regression models were relatively small (0.1590, 0.1394, 0.0932, 0.0802), indicating that the included predictors did not account for much of the variation in vegetable intake. Conclusion: These results provide some evidence that higher intakes of unprocessed red meat, chicken and fish are associated with higher intakes of vegetables. This supports the notion that many Australians who are serving up unprocessed red meat, chicken or fish for their meals are also consuming a number of vegetable serves.     

Sources of macronutrients and energy in the diet of a group of French high-school students on school-days

Dietary data from 481 French high-school students aged 15–19 years were used to provide quantitative information regarding the contribution of 26 food groups to the whole sample intake of the following macronutrients: energy, protein, simple and complex carbohydrates, total fat. Each subject recorded his/her dietary intake using a one-day record in household measures with interview. The percentage of total nutrient intake which each food group provided is presented as well as the proportion of students consuming them.
Foods sometimes overlooked, such as sweet pastries, were found in some instances to be quantitatively important as a principal source of all macronutrients in the adolescent diet. These data should be useful to epidemiologists in the development of dietary assessment instruments and also for the nutritionists, health professionals and nutrition educators who work with adolescents.     

The nutrient and food intakes of 16–17 year old female dieters in the UK

A group of female teenage dieters was isolated from a larger national dietary survey of teenagers at 16–17 years of age. The dieting group included girls who both claimed to be dieting and who had energy intakes which were considered appropriate for weight loss, based on calculated reported energy intake to estimated basal metabolic rate cut-off points. The nutrient intakes and food choices of dieters (n= 204) were compared with a similar sample of non-dieters (n= 226) from the same cohort group. The mean reported energy intake of the dieters was 1604 kcals/day compared to 2460 kcals/day amongst non-dieters. The intakes of all the macronutrients in g/day were considerably lower amongst dieters, allowing for differences in region and social class, but when expressed as a percentage of energy intake, dieters had significantly lower intakes of fat and higher intakes of protein and intrinsic sugars, milk sugars and starch. No differences were seen in the percentage of energy provided by non-milk extrinsic sugars between the two groups. The intake of all micronutrients was substantially lower amongst dieters, allowing for regional and social class differences, and more than twice as many dieters as non-dieters failed to achieve the reference nutrient intake (RNI) for retinol equivalents, thiamin, riboflavin, folates, vitamin B12, vitamin B₆, zinc, copper and selenium. Reported food intake data for the two groups suggest that dieters consumed smaller quantities of most foods, although intakes of items associated with dieting such as low calorie soft drinks, low fat spread, skimmed milk, cottage cheese, yoghurt, salad vegetables, fruit and fruit juice were consumed in equal or greater amounts by dieters. Teenage dieters should be encouraged to include more nutrient-dense foods in their diets such as fortified breakfast cereals and low fat dairy products in order to obtain sufficient micronutrients from a lower calorie intake.     

Effect of the introduction of a food and health policy on the nutritional intake of hospitalized patients

This study assesses the effect of the introduction of a food and health policy on the nutritional intake of hospitalized patients. Subjects were selected from three clinical areas: ante-natal, orthopaedics and care of the elderly. The nutrient intake of 81 patients was measured by one-day weighed-food intakes before the introduction of the Food and Health Policy, and again on 89 different patients after its introduction. Patients recorded any food and beverages consumed in addition to that supplied by the hospital. The introduction of the Food and Health Policy had no deleterious effects on energy and protein intake. The percentage contribution of fat to the total energy intake was significantly lower after the introduction of the Food and Health Policy (P<0.05). The subjects ate significantly less energy (P<0.005) and energy intakes were increased from food eaten in addition to that provided by the hospital. Analysis shows that this is not the case for the care of the elderly patients.
From this study it would appear that the introduction of a Food and Health Policy did not deleteriously effect energy intake. In some cases the contributions of fat, carbohydrate and protein to the diet were improved.
Concern has to be expressed over the total-energy intake and whether this covers the requirements of patients.