scholarly journals Breakfast in Denmark. Prevalence of Consumption, Intake of Foods, Nutrients and Dietary Quality. A Study from the International Breakfast Research Initiative

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 1085 ◽  
Author(s):  
Sisse Fagt ◽  
Jeppe Matthiessen ◽  
Camilla Thyregod ◽  
Karsten Kørup ◽  
Anja Biltoft-Jensen
Keyword(s):  
Dietary Fibre ◽  
Economic Status ◽  
Saturated Fat ◽  
Dietary Quality ◽  
Quality Data ◽  
Cross Sectional ◽  
Added Sugar ◽  
Research Initiative ◽  
Total Fat

Breakfast is considered by many to be the most important meal of the day. This study examined the intake of nutrients and foods at breakfast among Danes and the relation to the overall dietary quality. Data were derived from the Danish National Survey on Diet and Physical Activity 2011–2013, a cross-sectional national food consumption study. A total of 3680 participants aged 6–75 years were included in the analyses of breakfast consumption. The Nutrient Rich Food Index 9.3 method was used to examine the overall dietary quality of the diet. The intake of nutrients and foods at breakfast were compared across dietary quality score tertiles by ANCOVA adjusted for energy and socio economic status. Breakfast was eaten frequently by children and adults and contributed with 18–20% of total energy intake. Breakfast was relatively high in dietary fibre, B vitamins, calcium and magnesium and low in added sugar, total fat, sodium, vitamin A and D. A decrease in the intake of added sugar, total fat and saturated fat and an increase in the intake of dietary fibre and most micronutrients were seen across tertiles of dietary quality scores. Commonly consumed foods provided at breakfast in Denmark included bread, breakfast cereals and dairy products as well as water, coffee and juice, while intakes of fruits, vegetables, cakes and soft drinks were low.

scholarly journals Evaluation of a novel biomarker of added sugar intake (δ13C) compared with self-reported added sugar intake and the Healthy Eating Index-2010 in a community-based, rural US sample

2015 ◽  
Vol 19 (3) ◽  
pp. 429-436 ◽  
Author(s):  
Valisa E Hedrick ◽  
Brenda M Davy ◽  
Grace A Wilburn ◽  
A Hope Jahren ◽  
Jamie M Zoellner
Keyword(s):  
Healthy Eating ◽  
Economic Status ◽  
Healthy Eating Index ◽  
Dietary Quality ◽  
Community Based ◽  
Cross Sectional ◽  
Added Sugar ◽  
Sugar Sweetened Beverage ◽  
Sugar Intake ◽  
C Value

AbstractObjectiveThe δ13C value of human blood is an emerging novel biomarker of added sugar (AS) intake for adults. However, no free-living, community-based assessments of comparative validity of this biomarker have been conducted. The purpose of the present investigation was to determine if Healthy Eating Index-2010 (HEI-2010) score, SoFAAS score (HEI-2010 sub-component for solid fat, alcohol and AS), AS and sugar-sweetened beverage (SSB) intakes were associated with δ13C value of fingerstick blood in a community-based sample of adults, while controlling for relevant demographics.DesignA cross-sectional analysis of data obtained from assessments of BMI, dietary intake using 24 h recalls and a fingerstick blood sample was completed. Statistical analyses included descriptive statistics, multiple linear regression and one-way ANOVA.SettingRural Southwest Virginia, USA.SubjectsAdults (n 216) aged >18 years who consumed at least 837 kJ/d (200 kcal/d) from SSB.ResultsThis sample of adult participants with low socio-economic status demonstrated a mean HEI-2010 score of 43·4 (sd 12·2), mean SoFAAS score of 10·2 (sd 5·7), mean AS intake of 93 (sd 65) g/d and mean blood δ13C value of −18·88 (sd 0·7) ‰. In four separate regression models, HEI-2010 (R2=0·16), SoFAAS (R2=0·19), AS (R2=0·15) and SSB (R2=0·14) predicted δ13C value (all P≤0·001). Age was also predictive of δ13C value, but not sex or race.ConclusionsThese findings suggest that fingerstick δ13C value has the potential to be a minimally invasive method for assessing AS and SSB intake and overall dietary quality in community-based settings. Strengths, limitations and future areas of research for using an objective δ13C biomarker in diet-related public health studies are discussed.

scholarly journals Energy and macronutrient intakes in Brazil: results of the first nationwide individual dietary survey

2015 ◽  
Vol 18 (17) ◽  
pp. 3086-3095 ◽  
Author(s):  
Rita AG Souza ◽  
Edna M Yokoo ◽  
Rosely Sichieri ◽  
Rosangela A Pereira
Keyword(s):  
Energy Intake ◽  
Saturated Fat ◽  
Average Energy ◽  
Animal Protein ◽  
Monounsaturated Fat ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Added Sugar ◽  
The Mean ◽  
Total Fat

AbstractObjectiveTo characterize energy and macronutrient intakes in Brazil and to describe the top food items contributing to energy and macronutrient intakes.DesignTwo non-consecutive 24 h dietary records were collected and energy and macronutrient data were adjusted for usual intake distribution. Descriptive statistics and ANOVA with the Bonferroni post hoc test were analysed using SAS version 9·1. Means and standard deviations were estimated for sex, age and income strata.SettingNationwide cross-sectional survey, 2008–2009.SubjectsNationally representative sample of individuals ≥10 years old (n32 749), excluding pregnant and lactating women (n 1254).ResultsThe average energy intake was 7958 kJ/d (1902 kcal/d) and mean energy density was 6·82 kJ/g (1·63 kcal/g). Added sugar represented 13 % of total energy intake and animal protein represented 10 %. The mean contribution of total fat to energy intake was 27 %, while the mean saturated fat contribution was 9 %. Compared with the lowest quartile of income, individuals in the highest income quartile had greater mean intakes of energy, added sugar, alcohol, animal protein, total fat, saturated fat, monounsaturated fat and trans fat. Rice, beans, beef, bread and coffee were among the top five foods contributing most to the intakes of energy, carbohydrates, protein, fat and fibre.ConclusionsIn general, Brazilians’ dietary intake is compatible with a high risk of obesity and non-communicable chronic diseases, being characterized by high intakes of added sugar and saturated fat. Income may be a major determinant of diet nutritional characteristics.

scholarly journals Inadequate food intake among adults living with HIV

2013 ◽  
Vol 131 (3) ◽  
pp. 145-152 ◽  
Author(s):  
Kelly Virecoulon Giudici ◽  
Ana Clara Fonseca Leitao Duran ◽  
Patricia Constante Jaime
Keyword(s):  
Highly Active Antiretroviral Therapy ◽  
Saturated Fat ◽  
Cross Sectional Study ◽  
Dietary Quality ◽  
People Living With Hiv ◽  
Hiv Diagnosis ◽  
Cross Sectional ◽  
Highly Active ◽  
Total Fat ◽  
Living With Hiv

CONTEXT AND OBJECTIVE The number of people living with HIV (PLHIV) in Brazil is between 600,000 and 890,000. Assessing the diet is important in planning healthcare actions and improving PLHIV's quality of life. This study aimed to estimate the prevalence of inappropriate protein, total fat, saturated fat, carbohydrate, fiber, sodium, calcium and cholesterol intake among PVHIV on highly-active antiretroviral therapy (HAART). DESIGN AND SETTING Cross-sectional study in nine Specialized STD/AIDS Healthcare Centers in São Paulo. METHODS Men and women aged 20 to 59 years, on HAART for at least three months, were included. Nutrient intake was assessed using 24-hour food recall applied in person and repeated among 30% of the population by telephone. The between and within-person variances were corrected. RESULTS 507 individuals were evaluated: 58% male, mean age 41.7 years (standard deviation, SD = 7.8). The mean time since HIV diagnosis was 6.6 years (SD = 4.1), and since HAART onset, 5.1 years (SD = 3.3). More than 20% of the population presented intake above the recommendations for saturated fat, cholesterol and/or sodium, and below the recommendations for fiber. The recommended maximum tolerable sodium level was exceeded by 99% of the sample, and 86% of men and 94% of women did not reach the daily recommendations for calcium. Protein, carbohydrate and total fat intakes were adequate for the majority of the population. CONCLUSIONS A significant portion of the population presented inappropriate intake of saturated fat, sodium, fiber and calcium. Interventions aimed at improving PLHIV's dietary quality are needed.

scholarly journals Dietary sources of five nutrients in ethnic groups represented in the Multiethnic Cohort

2012 ◽  
Vol 109 (8) ◽  
pp. 1479-1489 ◽  
Author(s):  
Sangita Sharma ◽  
Lynne R. Wilkens ◽  
Lucy Shen ◽  
Laurence N. Kolonel
Keyword(s):  
Los Angeles ◽  
Ethnic Groups ◽  
Dietary Fibre ◽  
Saturated Fat ◽  
Japanese American ◽  
Time Data ◽  
Total Energy Consumption ◽  
Added Sugar ◽  
The Usa ◽  
Total Fat

Data are limited on how dietary sources of energy and nutrient intakes differ among ethnic groups in the USA. The objective of the present study was to characterise dietary sources of energy, total fat, saturated fat, protein, dietary fibre and added sugar for five ethnic groups. A validated quantitative FFQ was used to collect dietary data from 186 916 men and women aged 45–75 years who were living in Hawaii and Los Angeles between 1993 and 1996. Participants represented five ethnic groups: African-American; Japanese-American; Native Hawaiian; Latino; Caucasian. The top ten dietary sources of energy contributed 36·2–49·6 % to total energy consumption, with rice and bread contributing the most (11·4–27·8 %) across all ethnic–sex groups. Major dietary sources of total fat were chicken/turkey dishes and butter among most groups. Ice cream, ice milk or frozen yogurt contributed 4·6–6·2 % to saturated fat intake across all ethnic–sex groups, except Latino-Mexico women. Chicken/turkey and bread were among the top dietary sources of protein (13·9–19·4 %). The top two sources of dietary fibre were bread and cereals (18·1–22 %) among all groups, except Latino-Mexico men. Regular sodas contributed the most to added sugar consumption. The present study provides, for the first time, data on the major dietary sources of energy, fat, saturated fat, protein, fibre and added sugar for these five ethnic groups in the USA. Such data are valuable for identifying target foods for nutritional intervention programmes and directing public health strategies aimed at reducing dietary risk factors for chronic disease.

scholarly journals Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 489
Author(s):  
Emilie Croisier ◽  
Jaimee Hughes ◽  
Stephanie Duncombe ◽  
Sara Grafenauer
Keyword(s):  
Dietary Fibre ◽  
Saturated Fat ◽  
Health Claims ◽  
Whole Grain ◽  
Breakfast Cereal ◽  
Full Data ◽  
Data Set ◽  
Time Points ◽  
Total Fat ◽  
Over Time

Breakfast cereal improves overall diet quality yet is under constant scrutiny with assertions that the category has not improved over time. This study aimed to comprehensively analyse the category of breakfast cereals, the nutritional values, and health claims across eight distinct sub-categories at four time points (2013, 2015, 2018, and 2020). An audit of products from four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA, and Woolworths) collected ingredient lists, nutrition information, claims and Health Star Rating (HSR) for biscuits and bites; brans; bubbles, puffs, and flakes; granola and clusters; hot cereal flavoured; hot cereal plain; muesli; breakfast biscuits. The median (IQR) were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre, and sodium for comparisons over time points by nutrient. Data from 2013 was compared with 2020 (by sub-category and then for a sub-section of common products available at each time point). Product numbers between 2013 (n = 283) and 2020 (n = 543) almost doubled, led by granola and clusters. Whole grain cereals ≥ 8 g/serve made up 67% of products (↑114%). While there were positive changes in nutrient composition over time within the full data set, the most notable changes were in the nutrition composition of cereals marketed as the same product in both years (n = 134); with decreases in mean carbohydrate (2%), sugar (10%) and sodium (16%) (p < 0.000), while protein and total fat increased significantly (p = 0.036; p = 0.021). Claims regarding Dietary Fibre and Whole Grain doubled since 2013. Analysis of sub-categories of breakfast cereal assisted in identifying some changes over time, but products common to both timeframes provided a clearer analysis of change within the breakfast category, following introduction of HSR. Whole grain products were lower in the two target nutrients, sodium and sugars, and well-chosen products represent a better choice within this category.

scholarly journals Dietary guidelines and patterns of food and nutrient intake in Sweden

1999 ◽  
Vol 81 (S1) ◽  
pp. S113-S117 ◽  
Author(s):  
Wulf Becker
Keyword(s):  
Dietary Fibre ◽  
Nutrient Intake ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Fruit And Vegetables ◽  
Dietary Survey ◽  
Frequent Consumption ◽  
Total Carbohydrates ◽  
Food And Nutrient Intake ◽  
Total Fat

The Nordic and Swedish Nutrition Recommendations emphasize the balance between macronutrients in the diet. The amount of saturated and total fat should be limited to c. 10 %energy and 30 %energy, respectively, and the amount of total carbohydrates should be 55–60 %energy. Data from the first Swedish national dietary survey in 1989 show that the average diet is too high in fat, especially saturated fat (36–37 %energy and 16 %energy, respectively) while the content of total carbohydrates and dietary fibre is too low. However, parts of the population consume a diet that meets the recommendation for a particular macronutrient. A comparison of subjects with a low or high intake of total fat and saturated fat, dietary fibre or fruit and vegetables show some common trends with respect to the characteristics of a dietary pattern equal or close to the recommendations, e.g. more frequent consumption of fruit and vegetables and a lower consumption of some fat-rich foods, such as spreads, cheese and sausages.

COMPARING SOCIOEMOTIONAL COGNITION AND QUALITY OF LIFE IN REMITTED BIPOLAR AFFECTIVE DISORDER

2021 ◽  
pp. 18-22
Author(s):  
Nimitha K J ◽  
Rajmohan V ◽  
T M Raghuram
Keyword(s):  
Quality Of Life ◽  
Affective Disorder ◽  
Psychosocial Functioning ◽  
Emotional Regulation ◽  
Economic Status ◽  
Bipolar Affective Disorder ◽  
Cross Sectional Study ◽  
Social Emotional ◽  
Cross Sectional

BACKGROUND-Bipolar affective disorder (BPAD) is characterized by abnormalities in social cognition and emotional regulation are detrimental to psychosocial functioning and quality of life. OBJECTIVES- To understand the sociodemographic background, clinical characteristics in BPAD in remission and its relation with social emotional cognition and its impact on quality of life and functioning of the patient. METHODS-A cross sectional study with a sample size of 100 consenting patients based on convenience sampling who are diagnosed to have BPAD in remission. Sociodemographic questionnaire and clinical details of the patient were noted. SECT (cog state battery) was applied to all patients under calm and similar environment. RESULTS-Results showed there is a signicant difference in SECTspeed, response and stimuli based on the nature of rst and last episode, SECT score based on severity of episodes, SECT speed and stimuli based on education, SECT responses based on occupation. Middle socio-economic group had the best psychological QoL followed by high socio-economic group and it was worst in low socio-economic group. Physical and psychological domain has signicant difference based on residence. WHO QoL social quality of life had signicant difference between ECT treatments in the past, with people receiving ECT having a higher score on the social QoLscore. There was no signicant correlation seen between SEC sub scores and QoLdomain scores. CONCLUSION-The study concluded the QoLwas signicantly associated with socio-economic status, semi urban residence and ECT. There was no correlation between SEC and QoLscore in remitted bipolar.

scholarly journals Reformulation and Priorities for Reducing Energy Density; Results from a Cross-Sectional Survey on Fat Content in Pre-Packed Cakes and Biscuits Sold in British Supermarkets

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1216 ◽  
Author(s):  
Roberta Alessandrini ◽  
Feng J. He ◽  
Kawther M. Hashem ◽  
Monique Tan ◽  
Graham A. MacGregor
Keyword(s):  
Energy Density ◽  
Energy Range ◽  
Sugar Content ◽  
Saturated Fat ◽  
Fat Content ◽  
Calorie Intake ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
The Mean ◽  
Total Fat

Cakes and biscuits contribute to energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted manufacturers to reduce energy density in these products through a reduction of their sugar content. We conducted a cross-sectional survey of the fat content of cakes and biscuits available in nine UK supermarket chains. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2 g/100 g (39% of the overall energy); range (1.4–35.6 g/100 g) and the average saturated fat content in cakes was 5.9 ± 3.4 g/100 g (13% of the overall energy); range (0.3–20 g/100 g). In biscuits (n = 481), the mean total fat content was 21.8 g ± 6.3 g/100 g (40% of the overall energy); range (0.7–38.9 g/100 g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3–22.3 g/100 g). In both cakes and biscuits, total and saturated fat content was positively correlated with energy density. Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. Fat reformulation in these products would effectively reduce energy density, calorie intake and help prevent obesity. Fat reformulation should be implemented simultaneously with sugar reformulation and be focused on saturated fat, as this will have the additional effect of lowering LDL cholesterol.

scholarly journals Children’s Consumption Patterns and Their Parent’s Perception of a Healthy Diet

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2322
Author(s):  
Jessica Eliason ◽  
Francesco Acciai ◽  
Robin S. DeWeese ◽  
Sonia Vega-López ◽  
Punam Ohri-Vachaspati
Keyword(s):  
New Jersey ◽  
Sugar Content ◽  
Dietary Guidelines ◽  
Quality Data ◽  
Health Study ◽  
Sugar Consumption ◽  
Dietary Interventions ◽  
Daily Consumption ◽  
Cross Sectional ◽  
Added Sugar

This study aims to examine children’s fruit, vegetable, and added sugar consumption relative to the Dietary Guidelines for Americans and the American Heart Association’s recommendations, as well as to compare children’s reported consumption with parental perception of the child’s overall diet quality. Data were drawn from 2 independent, cross sectional panels (2009–10 and 2014–15) of the New Jersey Child Health Study. The analytical sample included 2229 households located in five New Jersey cities. Daily consumption of fruit (cups), vegetables (cups), and added sugars (teaspoons) for all children (3–18 years old) were based on parent reports. Multivariate linear regression analyses estimated children’s adjusted fruit, vegetable, and added sugar consumption across parents’ perception categories (Disagree; Somewhat Agree; and Strongly Agree that their child eats healthy). Although only a small proportion of children meet recommendations, the majority of parents strongly agreed that their child ate healthy. Nonetheless, significant differences, in the expected direction, were observed in vegetable and fruit consumption (but not sugar) across parental perceptional categories for most age/sex groups. Dietary interventions tailored to parents should include specific quantity and serving-size information for fruit and vegetable recommendations, based on their child’s age/sex, and highlight sources of added sugar and their sugar content.

Quality of patient information in emergency department

2019 ◽  
Vol 32 (1) ◽  
pp. 108-119 ◽  
Author(s):  
Mehrdad Farzandipour ◽  
Mahtab Karami ◽  
Mohsen Arbabi ◽  
Sakine Abbasi Moghadam
Keyword(s):  
Emergency Department ◽  
Information System ◽  
Patient Information ◽  
Hospital Information System ◽  
Quality Data ◽  
Quality Of Data ◽  
Cross Sectional ◽  
Content Type ◽  
Emergency Patients

Purpose Data comprise one of the key resources currently used in organizations. High-quality data are those that are appropriate for use by the customer. The quality of data is a key factor in determining the level of healthcare in hospitals, and its improvement leads to an improved quality of health and treatment and ultimately increases patient satisfaction. The purpose of this paper is to assess the quality of emergency patients’ information in a hospital information system. Design/methodology/approach This cross-sectional study was conducted on 385 randomly selected records of patients admitted to the emergency department of Shahid Beheshti Hospital in Kashan, Iran, in 2016. Data on five dimensions of quality, including accuracy, accessibility, timeliness, completeness and definition, were collected using a researcher-made checklist and were then analyzed in SPSS. The results are presented using descriptive statistics, such as frequency distribution and percentage. Findings The overall quality of emergency patients’ information in the hospital information system was 86 percent, and the dimensions of quality scored 87.7 percent for accuracy, 86.8 percent for completeness, 83.9 percent for timeliness, 79 percent for definition and 62.1 percent for accessibility. Originality/value Increasing the quality of patient information at emergency departments can lead to improvements in the timely diagnosis and management of diseases and patient and personnel satisfaction, and reduce hospital costs.

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