scholarly journals Országos Táplálkozás és Tápláltsági Állapot Vizsgálat – OTÁP2014. II. A magyar lakosság energia- és makrotápanyag-bevitele

2017 ◽  
Vol 158 (15) ◽  
pp. 587-597 ◽  
Author(s):  
Eszter Sarkadi Nagy ◽  
Márta Bakacs ◽  
Éva Illés ◽  
Barbara Nagy ◽  
Anita Varga ◽  
...  
Keyword(s):  
Dietary Habits ◽  
Vegetable Consumption ◽  
Dietary Assessment ◽  
Age Groups ◽  
Saturated Fat ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable ◽  
Added Sugar ◽  
Dietary Records ◽  
Energy Percent

Abstract: Introduction and aim: The aim of the study was to assess and monitor the dietary habits and nutrient intake of Hungarian adults. Method: Three-day dietary records were used for dietary assessment, the sample was representative for the Hungarian population aged ≥18ys by gender and age. Results: The mean proportion of energy from fat was higher (men: 38 energy%, women: 37 energy%), that from carbohydrates was lower (men: 45 energy%, women: 47 energy%) than recommended, the protein intake is adequate. Conclusion: Unfavorable change compared to the previous survey in 2009 was the increase of fat and saturated fatty acid energy percent in women, the decrease in fruit and vegetable consumption, which explains the decreased fiber intake. An increasing trend in added sugar energy percent in each age groups of both genders was observed compared to 2009. Interventions focusing on the promotion of fruit and vegetable consumption and decreasing of saturated fat and added sugar intake are needed. Orv. Hetil., 2017, 158(15), 587–597.

scholarly journals Fruit and vegetable consumption assessed by three dietary assessment methods in regard to sex, age, BMI and socio economic status

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Andrea Straßburg ◽  
Carolin Krems ◽  
Ingrid Hoffmann
Keyword(s):  
Body Mass Index ◽  
Vegetable Consumption ◽  
Economic Status ◽  
Dietary Assessment ◽  
Fruit And Vegetable Consumption ◽  
Assessment Methods ◽  
Food Groups ◽  
Fruit And Vegetable ◽  
Socio Economic Status ◽  
Dietary Assessment Methods

AbstractIntroductionA comparison of means of food consumption assessed by three different dietary assessment methods (diet history interviews [DHI], 24h-recalls [24HR] and weighing food records [WR]) used in the German National Nutrition Survey (NVS) II showed higher consumption means in 7 out of 18 food groups for DHI compared to 24HR and WR. Especially for food groups perceived as socially desirable such as fruit and vegetable means were highest for DHI. In the following, it is examined whether differences in fruit and vegetable consumption assessed by three different dietary assessment methods are related to sex, age, body mass index (BMI) or socio economic status (SES).MethodsA subgroup of 677 participants of the NVS II (2005–2007, 14–80 years of age) completed all three dietary assessment methods. DHI covered the food consumption of the past month, 24HR of the previous day and WR two times four days. Body height and weight were measured. SES was defined as an index based on the household income, employment status of the household's principle earner, and education level of the participant. The Multiple Source Method was applied to estimate population distributions of usual intakes based on two 24HR. Confidence intervals were calculated on basis of bootstrapping samples. Differences are considered to be significant if confidence intervals do not overlap.ResultsFor vegetable consumption, all subgroups regarding sex (male, female), age (14–18 years, 19–24 years, 25–34 years, 51–64 years, 65 years and older), body mass index (< 25 kg/m2, 25–30 kg/m2, > 30 kg/m2) and SES (5 groups from 1 = lower to 5 = upper SES) showed higher means for DHI compared to 24HR and WR. For fruit consumption, in almost all subgroups higher means for DHI compared to 24HR and WR could be found, except for the age group 19–24 years and the lowest SES group.DiscussionThe results show that higher means in fruit and vegetable consumption assessed by DHI compared to 24HR and WR are independent of sex, age, BMI and SES. A reason why socially desirable foods like fruit or vegetables are stated in higher amounts by DHI may be the enormous cognitive task of participants necessary to estimate quantities and frequencies over the long period of time covered by DHI.

scholarly journals Fruit and Vegetable Consumption Is Lower and Saturated Fat Intake Is Higher among Canadians Reporting Smoking

2001 ◽  
Vol 131 (7) ◽  
pp. 1952-1958 ◽  
Author(s):  
Uma Palaniappan ◽  
Linda Jacobs Starkey ◽  
Jennifer O'Loughlin ◽  
Katherine Gray-Donald
Keyword(s):  
Vegetable Consumption ◽  
Saturated Fat ◽  
Fruit And Vegetable Consumption ◽  
Fat Intake ◽  
Fruit And Vegetable ◽  
Saturated Fat Intake

scholarly journals Phytochemicals and the Consumer: Factors Affecting Fruit and Vegetable Consumption and the Potential for Increasing Small Fruit in the Diet

2001 ◽  
Vol 11 (4) ◽  
pp. 547-556 ◽  
Author(s):  
Joseph C. Scheerens
Keyword(s):  
Food Choice ◽  
Dietary Habits ◽  
Vegetable Consumption ◽  
Public Awareness ◽  
Health Benefits ◽  
Fruit And Vegetable Consumption ◽  
Biologically Active ◽  
High Price ◽  
Fruit And Vegetable ◽  
Small Fruit

Increasing fruit and vegetable consumption reduces risk factors for cancer, cardiovascular disease and a number of other diet-related chronic diseases. These foodstuffs contain relatively high levels of beneficial phytochemicals (plant-derived, biologically active compounds) among which the preventative activity of antioxidants are most well-known and well-documented. Since small fruit typically contain high levels of antioxidants, increasing their incorporation in the diet is a laudable goal. Media reports of medical studies pertaining to dietary intake and national education initiatives such as the USDA's Food Guide Pyramid and the 5 A Day—for Better Health program have successfully raised public awareness of the health benefits of increased fruit and vegetable consumption, but, as of yet, may not have altered dietary habits. The factors influencing food choice are complex and interrelated. They include: sensory preference, physiological factors (pre- and postingestion), age, gender, lifestyle, behavior, personality, education, income, social attitudes about diet and health, ethnicity and tradition, religious beliefs, social pressures, marketing pressures, available product information and knowledge (labeling, media coverage, etc.) or self-identity beliefs. Some of these factors offer opportunities for increasing fruit and vegetable consumption while others present challenges. With respect to small fruit, food choice factors that tend to increase consumption include public awareness of these products as being beneficial to health and longevity and their image as highly desirable, dessert-like commodities with exquisite flavors. The main factors that deter increased small fruit consumption include their relatively high price per serving and their relative perishability which affects cost, ease of transport and availability. Strategies to capitalize on small fruits' positive attributes and overcome negative attributes with respect to food choice include the application of innovative marketing strategies at all levels and the expansion of research efforts to optimize the health benefits and sensory quality of these products.

scholarly journals NP19 A Supermarket Intervention to Promote Fruit and Vegetable Consumption Among Low-Income Families

2019 ◽  
Vol 51 (7) ◽  
pp. S18-S19
Author(s):  
Michele Polacsek ◽  
Alyssa Moran ◽  
Anne Thorndike ◽  
Rebecca Franckle ◽  
Rebecca Boulos ◽  
...  
Keyword(s):  
Low Income ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable ◽  
Low Income Families

scholarly journals Healthy eating: a matter of prioritisation by households or policymakers?

2021 ◽  
pp. 1-3
Author(s):  
Joreintje Dingena Mackenbach
Keyword(s):  
Decision Making ◽  
Healthy Eating ◽  
Low Income ◽  
Fruits And Vegetables ◽  
Food System ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Healthy Foods ◽  
Fruit And Vegetable ◽  
Decision Making Processes

Abstract I reflect upon the potential reasons why American low-income households do not spend an optimal proportion of their food budgets on fruits and vegetables, even though this would allow them to meet the recommended levels of fruit and vegetable consumption. Other priorities than health, automatic decision-making processes and access to healthy foods play a role, but solutions for the persistent socio-economic inequalities in diet should be sought in the wider food system which promotes cheap, mass-produced foods. I argue that, ultimately, healthy eating is not a matter of prioritisation by individual households but by policymakers.

scholarly journals High-Fiber Diet during Pregnancy Characterized by More Fruit and Vegetable Consumption

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 35
Author(s):  
Rachelle A. Pretorius ◽  
Debra J. Palmer
Keyword(s):  
Dietary Fiber ◽  
Vegetable Consumption ◽  
Late Pregnancy ◽  
Further Education ◽  
Fruit And Vegetable Consumption ◽  
Fiber Intake ◽  
Fruit And Vegetable ◽  
Total Dietary Fiber ◽  
Potential Health ◽  
High Fiber

Higher dietary fiber intakes during pregnancy may have the potential health benefits of increasing gut microbiome diversity, lowering the risk of glucose intolerance and pre-eclampsia, achieving appropriate gestational weight gain, and preventing constipation. In this observational cohort study, we have assessed the dietary fiber intakes of 804 women in late pregnancy, using a semi-quantitative food frequency questionnaire (SQ-FFQ). Overall, the median (interquartile range) dietary fiber intake was 24.1 (19.0–29.7) grams per day (g/day). Only 237/804 (29.5%) women met the recommended Adequate Intake (AI) of dietary fiber during pregnancy of 28 g/day. Women consuming the highest quartile of fiber intakes (34.8 (IQR 32.1–39.5) g/day) consumed more fruit, especially apples and bananas, than women consuming the lowest quartile of fiber intakes (15.9 (IQR 14.4–17.5) g/day). These women in the highest fiber-intake quartile were older (p < 0.01), more had completed further education after secondary school (p = 0.04), and they also consumed more vegetables (67 g/day) compared to the women in the lowest fiber consumption quartile (17 g vegetables/day). Bread intakes of 39–42 g/day were consistent in quantities consumed across all four fiber-intake quartiles. Our findings suggest that antenatal education advice targeting increased fruit and vegetable consumption before and during pregnancy may be a simple strategy to achieve increased total dietary fiber intakes to reach recommended quantities.

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