scholarly journals Designing Optimal Breakfast for the United States Using Linear Programming and the NHANES 2011–2014 Database: A Study from the International Breakfast Research Initiative (IBRI)

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1374 ◽  
Author(s):  
Florent Vieux ◽  
Matthieu Maillot ◽  
Colin D. Rehm ◽  
Adam Drewnowski
Keyword(s):  
Linear Programming ◽  
Dietary Patterns ◽  
Eating Habits ◽  
The United States ◽  
Dietary Guidelines ◽  
Added Sugars ◽  
Health And Nutrition ◽  
Research Initiative ◽  
Nationally Representative

The quality of dietary patterns can be optimized using a mathematical technique known as linear programming (LP). LP methods have rarely been applied to individual meals. The present LP models optimized the breakfast meal for those participants in the nationally representative National Health and Nutrition Examination Survey 2011–2014 who ate breakfast (n = 11,565). The Nutrient Rich Food Index (NRF9.3) was a measure of diet quality. Breakfasts in the bottom tertile of NRF9.3 scores (T1) were LP-modeled to meet nutrient requirements without deviating too much from current eating habits. Separate LP models were run for children and for adults. The LP-modeled breakfasts resembled the existing ones in the top tertile of NRF9.3 scores (T3), but were more nutrient-rich. Favoring fruit, cereals, and dairy, the LP-modeled breakfasts had less meat, added sugars and fats, but more whole fruit and 100% juices, more whole grains, and more milk and yogurt. LP modeling methods can build on existing dietary patterns to construct food-based dietary guidelines and identify individual meals and/or snacks that need improvement.

scholarly journals The Moderation Role of Acculturation on Dietary Patterns and Stress among U.S. Chinese Immigrants

2021 ◽  
Vol 5 (Supplement_1) ◽  
pp. 910-911
Author(s):  
Qun Le ◽  
XinQi Dong
Keyword(s):  
Dietary Patterns ◽  
Eating Habits ◽  
High Stress ◽  
Negative Relationship ◽  
Coffee Consumption ◽  
The United States ◽  
Dietary Guidelines ◽  
Food Groups ◽  
Elder Immigrants

Abstract Studies have demonstrated that healthy dietary patterns are related to diminished stress. However, the potential moderation role of acculturation on dietary patterns and stress is unclear among the those whose eating habits are impacted by immigration. The aim of this study is to explore the moderation role of acculturation on dietary patterns and stress among Chinese elder immigrants in the United States. Data were conducted from the PINE Study with 3053 Chinese adults aged over 60 years in the Great Chicago area. Dietary patterns were measured via a 48-items Food-frequency questionnaire with frequency and size weighted. Items were identified into different food groups based on Dietary Guidelines. Acculturation was assessed by a 12-item short-scale among the population. Stress was measured via a 10-item Perceived Stress Scale with cutoff 14 indicating either low or high stress. Multiple logistic regression was used to examine the moderation effects on the associations with demographic characteristics, medical comorbidities, and BMI adjusted. After controlling covariates, one unit increasing in fruit consumption (OR: 0.61 (95%CI: 0.52 -0.72)) or coffee (OR: 0.49 (95%CI: 0.36 - 0.67)) was associated with lower odds of stress. However, after adding acculturation as an interaction term, the negative relationship between fruit or coffee consumption with stress was moderated by a higher level of acculturation (fruit: OR: 1.05 (95%CI: 1.02 - 1.08), coffee: OR: 1.05 (95%CI: 1.01 - 1.09) respectively). The associations between dietary patterns and stress may differentiate based on acculturation level among the elder immigrants. Further longitudinal studies should investigate potential causality.

scholarly journals Breakfast in the United States: Food and Nutrient Intakes in Relation to Diet Quality in National Health and Examination Survey 2011–2014. A Study from the International Breakfast Research Initiative

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1200 ◽  
Author(s):  
Adam Drewnowski ◽  
Colin Rehm ◽  
Florent Vieux
Keyword(s):  
National Health ◽  
Diet Quality ◽  
The United States ◽  
Healthy Eating Index ◽  
Dietary Guidelines ◽  
Added Sugars ◽  
Research Initiative ◽  
United States Food ◽  
Daily Intakes ◽  
Calcium Iron

The contribution of breakfast to diet quality (DQ) can inform future dietary guidelines. This study examined breakfast nutrition in relation to overall DQ, using dietary data from the first reported day of the National Health and Examination Survey (NHANES) 2011–2014 (n = 14,488). Relative DQ was assessed using the Nutrient Rich Foods Index (NRF9.3) and the USDA Healthy Eating Index 2015 (HEI 2015). The sample was stratified by NRF9.3 tertiles and by age and socioeconomic groups. Four out of 5 NHANES participants had breakfast on the day of the interview. Breakfast provided 19–22% of dietary energy depending on age. Breakfast intakes of complex carbohydrates and total sugars were proportionately higher and intakes of protein and fats were lower relative to breakfast energy intakes. Breakfast provided more that 20% of daily intakes of B vitamins, vitamins A and D, folate, calcium, iron, potassium and magnesium. Eating breakfast was associated with higher NRF9.3 DQ scores. Breakfasts associated with the top tertile of NRF9.3 scores had less added sugars and fats than those associated with the bottom tertile. Such breakfasts had more fruit and juices, more whole grain products, more milk and yogurt and less meat and eggs. Breakfast patterns and food choices that favored fruit, whole grains and dairy were associated with healthiest diets.

scholarly journals Breakfast in the United States: Food and Nutrient Intakes in Relation to Diet Quality in NHANES 2011-2014. A Study from the International Breakfast Research Initiative (IBRI)

2018 ◽  
Author(s):  
Adam Drewnowski ◽  
Colin Rehm ◽  
Florent Vieux
Keyword(s):  
Diet Quality ◽  
The United States ◽  
Whole Grains ◽  
Healthy Eating Index ◽  
Dietary Guidelines ◽  
Added Sugars ◽  
Research Initiative ◽  
United States Food ◽  
Daily Intakes ◽  
Calcium Iron

Abstract: The contribution of breakfast to diet quality (DQ) can inform future dietary guidelines. This study examined breakfasts that were associated with highest-quality diets. Dietary data came from the first reported day of the National Health and Examination Survey (NHANES) 2011-2014 (n=14,488). DQ measures were the Nutrient Rich Foods Index (NRF9.3) and the USDA Healthy Eating Index 2015 (HEI 2015). Analyses of breakfast intakes were conducted by NRF9.3 tertiles and by age and socioeconomic groups. Four out of 5 NHANES participants ate breakfast. Breakfast provided 19-22% of dietary energy depending on age. Breakfast intakes of complex carbohydrates and total sugars were higher and intakes of protein and fats were lower relative to energy intakes. Breakfast provided more that 20% of daily intakes of B vitamins, vitamins A and D, folate, calcium, iron, potassium and magnesium. Eating breakfast was associated with higher NRF9.3d scores. Breakfasts associated with top tertile of NRF9.3d had more carbohydrates and less added sugars and fats. Such breakfasts had more fruit and juices, more whole grains, more milk and yogurt and less meat and eggs. Breakfast patterns that favored fruit, whole grains, and dairy were associated with healthiest diets.

scholarly journals Consumer accounts of favourable dietary behaviour change and comparison with official dietary guidelines

2018 ◽  
Vol 21 (10) ◽  
pp. 1952-1960 ◽  
Author(s):  
Gastón Ares ◽  
Jessica Aschemann-Witzel ◽  
Leticia Vidal ◽  
Leandro Machín ◽  
Ximena Moratorio ◽  
...  
Keyword(s):  
Behaviour Change ◽  
Dietary Patterns ◽  
Online Survey ◽  
Social Activity ◽  
Dietary Guidelines ◽  
Dietary Behaviour ◽  
Eating Patterns ◽  
Healthy Foods ◽  
Dietary Behaviour Change

AbstractObjectiveThe current study aimed to assess Uruguayan consumers’ accounts of their own need to change their dietary patterns, their intended changes and the barriers related to doing so, and to compare the intentions and barriers with the recommendations of the national dietary guidelines.DesignAn online survey with 2381 Uruguayan employed adults, aged between 18 and 65 years, 65 % females, was conducted. Participants had to answer two open-ended questions related to changes they could make in the foods they eat and/or the way in which they eat to improve the quality of their diet and the reasons why they had not implemented those changes yet. Content analysis using inductive coding by two researchers was used to analyse the responses.ResultsConsumers mainly intended to change consumption of types of foods, particularly eating more fruits, vegetables and legumes and consuming less flour, but also intended to alter their eating patterns. Lack of time and the fact that healthy foods are perceived as being more expensive than unhealthy foods were major barriers to behaviour change. Some of the recommendations of the dietary guidelines, particularly those related to enjoying cooking and meals and engaging in it as a social activity, were not represented in consumer accounts.ConclusionsAccompanying policies to the dietary guidelines need to underline the importance of changes in dietary patterns, including greater enjoyment and sharing food preparation and meals in the company with others, address misconceptions about flour, and provide concrete, consumer-derived recommendations on how to enact the guidelines.

Abstract WP155: Is Erectile Dysfunction More Frequent Among Men with History of Stroke: Analysis of National Health and Nutrition Examination Surveys 2001 to 2004

Stroke ◽  
2017 ◽  
Vol 48 (suppl_1) ◽  
Author(s):  
Adnan I Qureshi ◽  
Sher Afgan ◽  
Muhammad A Saleem
Keyword(s):  
Erectile Dysfunction ◽  
National Health ◽  
The United States ◽  
Severe Disability ◽  
Self Report ◽  
Stroke Survivors ◽  
Health And Nutrition ◽  
History Of ◽  
Nationally Representative ◽  
Physician Diagnosis

Background: A common question among men who are stroke survivors is whether stroke occurrence will interfere with sexual performance. The question continues to have major significance in resumption of normal activities and reintegration into society for stroke survivors. Methods: Using a standard questionnaire, we examined trends and prevalence of erectile dysfunction in regards to moderate (sometimes) to severe (always) disability to get and keep an erection adequate for satisfactory intercourse in a nationally representative sample of the United States population. We analyzed data from 4929 men who participated in National Health and Nutrition Examination Survey (NHANES) 2001 to 2004. Stroke was defined based on self-report of physician diagnosis. Results: Moderate to severe disability to get and keep an erection adequate for satisfactory intercourse was reported by 13 (6.4%) men with history of stroke and 276 (5.8%) without stroke, respectively (p=0.65). After adjustment for differences in age, men with history of stroke did not have any increase in risk of moderate to severe disability to get and keep an erection adequate for satisfactory intercourse (odds ratio [OR] 0.8; 95% confidence interval [CI] 0.4 to1.7). Conclusions: Erectile dysfunction was relatively infrequent among men with history of stroke and no higher than in men without stroke.

scholarly journals Replacing the nutrients in dairy foods with non-dairy foods will increase cost, energy intake and require large amounts of food: National Health and Nutrition Examination Survey 2011–2014

2020 ◽  
pp. 1-12
Author(s):  
Christopher J Cifelli ◽  
Nancy Auestad ◽  
Victor L Fulgoni
Keyword(s):  
National Health ◽  
Tap Water ◽  
Phase 1 ◽  
Dietary Guidelines ◽  
Nutrition Examination Survey ◽  
Dairy Foods ◽  
Health And Nutrition ◽  
The Us ◽  
Dietary Guidelines For Americans ◽  
Nationally Representative

Abstract Objective: The US Dietary Guidelines for Americans recommends increased consumption of the dairy group to three daily servings for ages 9+ years to help achieve adequate intakes of prominent shortfall nutrients. Identifying affordable, consumer-acceptable foods to replace dairy’s shortfall nutrients is important especially for people who avoid dairy. Design: Linear programming identified food combinations to replace dairy’s protein and shortfall nutrients. We examined cost, energy and dietary implications of replacing dairy with food combinations optimised for lowest cost, fewest kJ or the smallest amount of food by weight. Setting: National Health and Nutrition Examination Survey (2011–2014). Participants: Nationally representative sample of US population; 2 years and older (n 15 830). Results: Phase 1 (only dairy foods excluded): when optimised for lowest cost or fewest kJ, all non-dairy food replacements required large amounts (2·5–10 cups) of bottled/tap water. Phase 2 (dairy and unreasonable non-dairy foods excluded (e.g. baby foods; tap/bottled water): when intake of non-dairy foods was constrained to <90th percentile of current intake, the lowest cost food combination replacements for dairy cost 0·5 times more and provide 5·7 times more energy; the lowest energy food combinations cost 5·9 times more, provide 2·5 times more energy and require twice the amount of food by weight; and food combinations providing the smallest amount of food by weight cost 3·5 times more and provide five times more energy than dairy. Conclusions: Identifying affordable, consumer-acceptable foods that can replace dairy’s shortfall nutrients at both current and recommended dairy intakes remains a challenge.

scholarly journals Psychosocial Factors Associated with Longevity in the United States: Age Differences between the Old and Oldest-Old in the Health and Retirement Study

2011 ◽  
Vol 2011 ◽  
pp. 1-10 ◽  
Author(s):  
Jennifer A. Ailshire ◽  
Eileen M. Crimmins
Keyword(s):  
Quality Of Life ◽  
Psychosocial Factors ◽  
Social Relationships ◽  
Satisfaction With Life ◽  
Oldest Old ◽  
The United States ◽  
Negative Perceptions ◽  
Nationally Representative ◽  
Retirement Study

Recent growth in the number of adults surviving to advanced ages raises questions about the quality of life associated with increased longevity. Psychosocial factors have received relatively little attention in research on quality of life among the oldest-old. This study uses nationally representative data on older US adults to examine how social relationships, feelings of loneliness, and satisfaction with life and the aging experience differ between the oldest-old, those who have survived to age 90 or older, and older adults in their 70s. We find that the oldest-old are able to maintain social relationships with family and friends and receive more social support than younger elderly adults. Yet, the oldest-old are more likely to feel lonely due to their greater rates of widowhood. Satisfaction with life was higher among the oldest-old, but the oldest-old had more negative perceptions of the aging experience. Psychosocial dimensions of longevity should be considered in research on quality of life among the oldest-old.

scholarly journals Intake of Fried Fish at Home and Away from Home in the United States Using Nationally-Representative Data from WWEIA, 2005–14 (P04-192-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Linda Kantor ◽  
Biing-Hwan Lin
Keyword(s):  
United States ◽  
Fast Food ◽  
The United States ◽  
Dietary Guidelines ◽  
Refined Grains ◽  
Dietary Recall ◽  
Funding Sources ◽  
Nationally Representative ◽  
Nutrition Educators ◽  
At Home

Abstract Objectives The objective of our study is to inform nutrition monitoring and education efforts to boost seafood consumption in the United States by describing patterns of fried fish intake, both at home (FAH) and away from home (FAFH) among the U.S. population. Methods We used 24-hr dietary recall data from the What We Eat in America (WWEIA) survey, the dietary intake component of the National Health and Nutrition Examination Survey (NHANES), combined for 2005–14. We describe mean protein-ounce equivalents for fried fish (fish sticks, fish sandwiches and patties, and battered, breaded, coated fried seafood) at home and at restaurants, fast food places, schools and other away from home places. Results Fried seafood accounted for 1 in 5 seafood meals and 30% of total seafood calories in the United States in 2005–14. Fried types accounted for twice the share of FAFH seafood meals and 40% more seafood calories as FAH seafood. Among FAFH places, fried seafood had the highest share of total seafood meals and calories at schools (68 and 65%) followed by fast food places (38 and 46%). Fried seafood was more likely to be of inferior nutrition compared to non-fried seafood. For example, fried seafood accounted for more than one third of the solid fats from seafood meals and contained the most refined grains per 100 grams (1.27 FPEs for fish sticks, patties, and nuggets and 0.66 FPEs per 100 grams for other fried fish). Conclusions Our analysis shows that fried seafood is consumed more often at FAFH places, especially schools, and is a notable source of some food components, such as solid fats and refined grains, that are discouraged by the Dietary Guidelines Healthy Eating Patterns. Nutrition educators, school meal personnel, and policymakers may use these results as they develop strategies to increase Americans’ seafood intake. Funding Sources None.

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