共查询到20条相似文献,搜索用时 31 毫秒
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牛奶是一种比较理想的完善食品。牛奶中的营养成分比较稳定:每100克牛奶中含蛋白质3.1克,脂肪3.5克,乳糖4.6克,矿物质0.7克,还含有维生素A、维生素D、维生素B2等多种维生素。 相似文献
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《Journal of consumer health on the Internet》2013,17(1):3-14
Abstract The Internet has become a means of disseminating information to consumers about nutrition. Numerous Web sites from universities, clinics, hospitals, and non-profit organizations offer nutrition advice to consumers. Although Internet users should beware of misinformation, nutrition Web sites and newsgroups can provide a wealth of information if used with caution. Sites covering such topics as healthy eating, food values, weight control, and vegetarianism and other special diets can be found on the Web. Some Web pages may offer personalized diet information, and other sites can be used to promote nutrition to children. This article reviews nutrition Web sites and suggests some outstanding ones for consumers to use. 相似文献
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Healthy Eating Index and obesity 总被引:5,自引:0,他引:5
BACKGROUND: There is a continuing need to examine the relationship between diet quality and health in the population. The Healthy Eating Index (HEI) has been developed as a composite measure of diet quality by the US Department of Agriculture. OBJECTIVES: The first objective was to use the HEI to assess the diet quality of a representative sample of the US population and population groups. The second objective was to examine the association between HEI and obesity. DESIGN: Cross-sectional analysis of data from 10 930 adults who participated in the Third National Health and Nutrition Examination Survey. Sociodemographic, physical activity, dietary, and health data were used in the analysis. Diet quality was assessed with the HEI score, ranging from 0 to 100, based on 10 dietary criteria. A low HEI score indicates poor diet. RESULTS: A majority of survey participants had a low HEI score. The percentage of individuals classified as having a poor diet varied by age, gender, race/ethnicity, income, and education. A low HEI score was associated with overweight and obesity. There was a graded increase in the odds ratio of obesity across the HEI category after adjusting for age, gender, race/ethnicity, physical activity, smoking, alcohol use, income, and education. CONCLUSIONS: An index of diet quality, such as HEI, may provide a comprehensive assessment of diet in the population. Since the HEI is based on the US Dietary Guidelines, the use of these guidelines as a way to improve health should be emphasized. However, the overall effectiveness of these guidelines in disease prevention needs to be studied further. 相似文献
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David CK Roberts PhD 《Nutrition Bulletin》1998,23(3):224-225
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《Health marketing quarterly》2013,30(3):81-101
AbstractThis paper explores the profile of healthy and unhealthy eating consumers in terms of demographic, psychographic and communicative variables. Data from 3,388 respondents to the 1999 DDB Needham Life Style Study were analyzed. The results show the healthy eaters to be environmentally conscious and health-oriented, suggesting an underlying theme of personal and social responsibility. The communicative activities of healthy eaters demonstrate an information orientation while unhealthy eaters are more entertainment oriented. Practical and social implications are discussed for social marketers regarding target segmentation and message design. 相似文献
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Healthy Eating Index (HEI) is a diet quality measure that assesses the population’s compliance towards dietary guidelines. In Malaysia, diet quality measure, though existing, has some limitations in terms of application and relevance. This study aims to develop a new standardized Malaysian Healthy Eating Index (S-MHEI) that can measure the diet quality of all Malaysians regardless of their energy requirement level. The Malaysian Dietary Guidelines (MDG) 2010 and MDG for Children and Adolescents (MDGCA) 2013 were used as main references in developing the index components. In addition, the latest Malaysian Adults Nutrition Survey (MANS) and Adolescent Nutrition Survey (ANS) were also referred to ensure the relevance of the components selected. For adequacy components, the least restrictive method was used in setting the standard for the scoring system. Meanwhile, the scoring system for moderation components was built based on the Recommended Nutrient Intake (RNI) 2017. The new S-MHEI comprises of 11 components with a maximum total score of 100. The least restrictive method allowed the index to be used across energy requirement levels. However, the index will not be sensitive towards adhering to the specific recommended amount of intake—which in effect, made the index focus on measuring diet quality rather than diet quantity. 相似文献
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《Journal of nutrition education and behavior》2019,51(6):711-718
ObjectiveTo examine the ability of parent response to assessments of in-home availability of 20 fruits and vegetables (FV), self-efficacy/outcome expectancy to prepare FV that their child would eat, modeling of FV eating behavior, and eating competence to predict parents’ targeted Healthy Eating Index–2010 (HEI) scores at baseline.DesignCross-sectional survey.SettingSixty-one classrooms in 8 northern Colorado elementary schools over 4 years participating in Fuel for Fun (FFF), a school-based culinary and physical activity intervention.ParticipantsParents and guardians (n = 71) of fourth-grade youths from participating classrooms.Main Outcome Measure(s)Healthy Eating Index–2010 scores as derived from 24-hour recalls administered with the Automated Self-Administered 24-hour dietary assessment tool.AnalysisGeneralized linear regression models tested the predictive validity of survey assessments for targeted HEI components. Results were considered statistically significant at P ≤ .05.ResultsIn-home FV availability predicted total fruit (P = .01), whole fruit (P = .001), and total vegetable (P = .01) HEI, and parent modeling of FV eating behavior predicted total fruit (P = .01) and whole fruit (P = .02) HEI. However, these survey measures were not associated with other HEI components, including total HEI. Parent self-efficacy/outcome expectancy to prepare FV that their child would eat or like was not associated with total HEI or HEI components. Eating competence did not predict total HEI but was associated with seafood and plant proteins in the anticipated direction (P = .04).Conclusions and ImplicationsThe results demonstrated construct validation of some parent Fuel for Fun survey assessments with targeted HEI components. Additional assessment in larger and more diverse samples is warranted so that nutrition education and behavior researchers may use these valid and reliable, brief, low-cost, and easy-to-use survey instruments as a proxy for dietary intake. 相似文献
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Guenther PM Reedy J Krebs-Smith SM 《Journal of the American Dietetic Association》2008,108(11):1896-1901
The Healthy Eating Index (HEI) is a measure of diet quality as specified by Federal dietary guidance, and publication of the Dietary Guidelines for Americans 2005 necessitated its revision. An interagency working group based the HEI-2005 on the food patterns found in MyPyramid. Diets that meet the least restrictive of the food-group recommendations, expressed on a per 1,000 calorie basis, receive maximum scores for the nine adequacy components of the index: total fruit (5 points), whole fruit (5 points), total vegetables (5 points), dark green and orange vegetables and legumes (5 points), total grains (5 points), whole grains (5 points), milk (10 points), meat and beans (10 points), and oils (10 points). Lesser amounts are prorated linearly. Population probability densities were examined when setting the standards for minimum and maximum scores for the three moderation components: saturated fat (10 points), sodium (10 points), and calories from solid fats, alcoholic beverages (ie, beer, wine, and distilled spirits), and added sugars (20 points). Calories from solid fats, alcoholic beverages, and added sugars is a proxy for the discretionary calorie allowance. The 2005 Dietary Guideline for saturated fat and the Adequate Intake and Tolerable Upper Intake Level for sodium, expressed per 1,000 calories, were used when setting the standards for those components. Intakes between the maximum and minimum standards are prorated. The HEI-2005 is a measure of diet quality as described by the key diet-related recommendations of the 2005 Dietary Guidelines. It has a variety of potential uses, including monitoring the diet quality of the US population and subpopulations, evaluation of interventions, and research. 相似文献
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Guenther PM Reedy J Krebs-Smith SM Reeve BB 《Journal of the American Dietetic Association》2008,108(11):1854-1864
Background
The Healthy Eating Index (HEI), a measure of diet quality as specified by federal dietary guidance, was revised to conform to the Dietary Guidelines for Americans 2005. The HEI has several components, the scores of which are totaled.Objective
The validity and reliability of the HEI-2005 were evaluated.Design
Validity was assessed by answering four questions: Does the HEI-2005 1) give maximum scores to menus developed by experts; 2) distinguish between groups with known differences in diet quality—smokers and nonsmokers; 3) measure diet quality independently of energy intake, a proxy for diet quantity; and 4) have more than one underlying dimension? The relevant type of reliability, internal consistency, was also assessed.Subjects
Twenty-four−hour recalls from 8,650 participants, aged 2 years and older, in the National Health and Nutrition Examination Survey, 2001-2002 were analyzed to answer questions 2 to 4. Results were weighted to consider sample design and nonresponse.Statistical analyses
T tests determined differences in scores between smokers and nonsmokers. Pearson correlation coefficients determined the relationship between energy intake and scores. Principal components analysis determined the number of factors that comprise the HEI-2005. Cronbach's coefficient α tested internal consistency.Results
HEI-2005 scores are at or very near the maximum levels for all sets of exemplary menus with one exception; the Harvard menus scored low on the milk component because these menus intentionally include only small amounts of milk products. Nine of 12 component scores were lower for smokers than nonsmokers. The correlations of component scores were virtually independent of energy intake (< ∣.22∣). Multiple factors underlie the HEI-2005. Coefficient α was .43. The α value for all tests was .01.Conclusions
The HEI-2005 is a valid measure of diet quality. Potential uses include population monitoring, evaluation of interventions, and research. The individual component scores provide essential information in addition to that provided by the total score. 相似文献20.
R. Ballam 《Nutrition Bulletin》2017,42(4):351-355
This article provides an overview of the British Nutrition Foundation's Healthy Eating Week in 2017. Included is a summary of resources developed, interaction with schools, universities and workplaces and the results of the pupil survey. Evaluation of the Week is also described, along with details for future plans. 相似文献