scholarly journals Eggs Are Cost-Efficient in Delivering Several Shortfall Nutrients in the American Diet: A Cost-Analysis in Children and Adults

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2406
Author(s):  
Yanni Papanikolaou ◽  
Victor L. Fulgoni
Keyword(s):  
Vitamin D ◽  
Vitamin E ◽  
Vitamin A ◽  
Protein Delivery ◽  
Food Groups ◽  
Nutrient Delivery ◽  
Health And Nutrition ◽  
Cost Efficient ◽  
Nutrient Profiles ◽  
The Cost

The purpose of the current study was to examine the cost of eggs in relation to nutrient delivery in children and adults. The present analysis used dietary intake data from the National Health and Nutrition Examination Survey 2013–2016 (egg consumers: 2–18 years-old, N = 956; 19+ years-old, N = 2424). Inflation adjusted food cost and the cost of nutrients were obtained from the Center for Nutrition Promotion and Policy food cost database. Cost and nutrient profiles for What We Eat in America food categories were compared to whole eggs. Of the 15 main food groups examined, whole eggs ranked third for lowest cost per 100 g (excluding beverages), such that eggs cost 0.35 USD per 100 g, with dairy and grains representing the first and second most cost-efficient foods, at 0.23 USD and 0.27 USD per 100 g, respectively. In children and adults, eggs represented a cost-efficient food for protein delivery, such that eggs provided nearly 2.7% and 3.7% of all protein in the diet, respectively, at a cost of about 0.03 USD per g of protein. Eggs contributed 3.8% and 6.0% of all vitamin A in the diet of children and adults, at a cost of approximately 0.002 USD and 0.003 USD per RAE mcg of vitamin A, respectively. In children 2–18 years-old, nearly 12% of all choline in the diet is delivered from eggs, at a cost of approximately 0.002 USD per mg of choline. Similarly, in adults 19-years-old+, eggs provide nearly 15% of all dietary choline in the diet, at a cost of approximately 0.002 USD per mg of choline. Eggs provide nearly 5% and 9.5% of all vitamin D in the diet of children and adults, at a cost of approximately 0.21 USD and 0.22 USD per mcg of vitamin D, respectively. Overall, eggs ranked as the most cost-efficient food for delivering protein, choline, and vitamin A, second for vitamin E, and third for vitamin D in children. In adults, eggs ranked as the most cost-efficient food for delivering protein and choline, second for vitamin A, and third for vitamin D and vitamin E. In summary, eggs represent an economical food choice for the delivery of protein and several shortfall nutrients (choline, vitamin A, and vitamin D) in the American diet.

scholarly journals Eggs Represent a Cost-Effective Approach in Delivering Protein, Choline, Vitamin A and Vitamin D in the American Diet of Children and Adults

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1471-1471
Author(s):  
Yanni Papanikolaou ◽  
Victor Fulgoni
Keyword(s):  
Vitamin D ◽  
Cost Effectiveness ◽  
Vitamin A ◽  
Protein Delivery ◽  
Cost Effective ◽  
Food Groups ◽  
Funding Sources ◽  
Key Barrier ◽  
Nutrient Profiles ◽  
The Cost

Abstract Objectives Cost has been identified as a key barrier in preventing many Americans from consuming recommended nutrients from healthy eating patterns. The purpose of the current study was to examine the cost-effectiveness of eggs for delivering selected nutrients (i.e., protein, vitamin A, choline, vitamin D) in children and adults. Methods The present analysis used dietary intake data from the National Health and Nutrition Examination Survey 2013–2016 (2–18 years-old, N = 956; 19+ years-old, N = 2424). Cost and nutrient profiles for What We Eat in America food categories were compared to whole eggs. Food cost and the cost of nutrients were obtained from the Center for Nutrition Promotion and Policy food cost database. Results Of 15 main food groups examined, whole eggs ranked third for cost-effectiveness per 100 g (excluding beverages), such that eggs cost $0.35 per 100 g, with dairy and grains representing the first and second most cost-effective foods at $0.23 and $0.27 per 100 g, respectively. In children and adults, eggs represented a cost-effective food for protein delivery, such that eggs provided nearly 2.7 and 3.7% of all protein in the diet, respectively, at a cost of about $0.03 per g of protein. Eggs contributed 3.8% and 6.0% of all vitamin A in the diet of children and adults, at a cost of approximately $0.002 and $0.003 per RAE mcg of vitamin A, respectively. In children and adolescents 2–18 years-old, nearly 12% of all choline in the diet is delivered at a cost of approximately $0.002 per mg of choline. Similarly, in adults 19+ years-old, eggs provide nearly 14.8% of all dietary choline in the diet at a cost of approximately $0.002 per mg of choline. Eggs provide nearly 5% and 9.5% of all vitamin D in the diet of children and adults, at a cost of approximately $0.21 and $0.22 per mcg of vitamin D, respectively. Overall, eggs ranked as the most cost-effective food for delivering protein, choline, and vitamin A, and third for vitamin D in children. In adults, eggs ranked as the most cost-effective food for delivering protein and choline, second for vitamin A, and third for vitamin D. Conclusions In summary, eggs represent a cost-effective food choice for delivery of protein and several shortfall nutrients (choline, vitamin A, and vitamin D) in the American diet. Funding Sources The study was supported by the Egg Nutrition Center.

V

2020 ◽  
pp. 813-843
Author(s):  
Sean Ainsworth
Keyword(s):  
Vitamin D ◽  
Vitamin E ◽  
Adverse Effects ◽  
Vitamin A ◽  
Vitamin B12 ◽  
Alpha Tocopherol ◽  
Vitamin K1 ◽  
Varicella Zoster ◽  
Maternal Treatment

This chapter presents information on neonatal drugs that begin with V, including use, pharmacology, adverse effects, fetal and infant implications of maternal treatment, treatment, and supply of Vancomycin, Varicella-zoster immunoglobulin and vaccine, Vasopressin, desmopressin, and terlipressin, Vigabatrin, Vitamin A (retinol), Vitamin B12 (hydroxocobalamin), Vitamin D (special formulations), Vitamin D (standard formulations), Vitamin E (alpha tocopherol), Vitamin K1 = phytomenadione (rINN), phytonadione (USAP), and Vitamins (multi-vitamins)

scholarly journals Comparing the cost of essential nutrients from different food sources in the American diet using NHANES 2011–2014

2019 ◽  
Vol 18 (1) ◽  
Author(s):  
Julie M. Hess ◽  
Christopher J. Cifelli ◽  
Sanjiv Agarwal ◽  
Victor L. Fulgoni
Keyword(s):  
Vitamin D ◽  
Fruits And Vegetables ◽  
Cost Effective ◽  
Dietary Guidelines ◽  
Food Sources ◽  
Health Concern ◽  
Eating Patterns ◽  
Food Groups ◽  
Daily Food ◽  
The Cost

Abstract Background One reason that some Americans do not meet nutrient needs from healthy eating patterns is cost. Food cost affects how people eat, and healthy diets tend to be more expensive. Cost is also important for diet sustainability. Sustainable eating patterns must be both nutritionally adequate and affordable. The objective of this study was to compare the cost of obtaining shortfall nutrients from different food groups to help identify cost-effective ways Americans can move towards healthy and sustainable eating patterns. Methods This analysis used dietary intake data from the National Health and Nutrition Examination Survey from 2011 to 2012 and 2013–2014 (n = 5876 children 2–18 years and n = 9953 adults 19–99 years). Americans’ nutrient intake from food categories in “What We Eat in America” and the 2015–2020 Dietary Guidelines for Americans was determined using the Food and Nutrient Database for Dietary Studies. Food cost and the cost of nutrients were obtained from Center for Nutrition Promotion and Policy food cost database 2001–2002 and 2003–2004 (adjusted for inflation). Results The daily mean cost of food was $4.74 ± 0.06 for children and $6.43 ± 0.06 for adults. “Protein foods” and “mixed dishes” were the two most expensive food categories (43–45% of daily food costs), while “grains,” “fruits,” and “vegetables” combined accounted for ~ 18% of the daily cost, and “milk and dairy” accounted for 6–12% of total daily food costs in both adults and children. “Milk and dairy” were the least expensive dietary sources of calcium and vitamin D in the American diet, while “grains” were the least expensive sources of iron and magnesium, and “protein foods” were the least expensive sources of choline. “Fruits” and “vegetables” were the least expensive sources of potassium and vitamin C, respectively, and “snacks and sweets” were the least expensive sources of vitamin E. Conclusion “Milk and dairy” were inexpensive sources of three of the four nutrients of public health concern (calcium, vitamin D, and potassium), while “grains” were the least expensive source of fiber. The results of this work reinforce the importance of consuming a variety of nutrient-rich foods for cost-effective, sustainable eating patterns.

Nutritional Adequacy of Different Menu Settings in Elite Spanish Adolescent Soccer Players

2007 ◽  
Vol 17 (5) ◽  
pp. 421-432 ◽  
Author(s):  
Guadalupe Garrido ◽  
Anthony L Webster ◽  
Manuel Chamorro
Keyword(s):  
Vitamin D ◽  
Vitamin E ◽  
Food Intake ◽  
Vitamin A ◽  
Total Energy ◽  
Self Report ◽  
Soccer Players ◽  
Nutritional Adequacy

The article describes a study that evaluated the adequacy of 2 different menu settings in a group of elite adolescent Spanish soccer players. Five-day food intake was assessed on 2 occasions, while athletes were consuming a flexible “buffet-style” diet (B; n = 33) and a fixed “menu-style” diet (M; n = 29). For all principal meals of the day food weighing was performed, and snacks were recorded by self-report. M provided significantly higher total energy and carbohydrate intakes than B. Breakfast and snacks both provided more energy in M. Calories obtained from fat were excessive in both settings. Calcium and vitamin D were below recommendations in B but not in M. Fiber, magnesium, folate, vitamin A, and vitamin E intake fell below recommended values in both settings. M provided significantly greater quantities of magnesium and vitamins D and E. Both feeding options were far from optimal in satisfying current scientifically based recommendations for active adolescents.

scholarly journals Studi Perbandingan Komposisi Asam Lemak Daging Ikan Sidat (Anguilla marmorata (Q.) Gaimard) Fase Yellow Eel Dari Sungai Palu Dan Danau Poso

2018 ◽  
Vol 4 (1) ◽  
pp. 73-78
Author(s):  
Jamaluddin Jamaluddin ◽  
Putri Amelia ◽  
Agustinus Widodo
Keyword(s):  
Vitamin D ◽  
Vitamin E ◽  
Vitamin A ◽  
Vitamin C ◽  
Vitamin B ◽  
Yellow Eel ◽  
Anguilla Marmorata ◽  
E Protein ◽  
B Vitamin

Ikan sidat (Anguilla marmorata (Q.) Gaimard) memiliki keunggulan gizi atau nutrisi yang tinggi seperti vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, protein, mineral, dan asam lemak yang baik bagi kesehatan. Penelitian ini bertujuan untuk menentukan kadar asam lemak, dan membandingkan komposisi asam lemak dari ikan sidat fase yellow eel asal sungai Palu dan danau Poso. Penelitian ini menggunakan metode kromatografi gas dengan mengubah ekstrak lemak menjadi metil ester asam lemak. Hasil analisis komposisi asam lemak daging ikan sidat (Anguilla marmorata (Q.) Gaimard) fase yellow eel asal sungai Palu dan Danau Poso menunjukan kadar asam lemak jenuh masing-masing 2,766g/100g dan 0,275g/100g; asam lemak tak jenuh tunggal 4,029g/100g dan 0,276g/100g; dan asam lemak tak jenuh ganda 0,541g/100g dan 0,102g/100g. Terdapat perbedaan secara statistik (p<0.05) komposisi dan kadar asam lemak antara daging ikan sidat fase yellow eel asal sungai Palu dan danau Poso. Komposisi asam lemak ikan sidat fase yellow eel asal sungai Palu dan danau Poso masing-masing adalah 23 dan 18 jenis. Asam lemak yang ditemukan pada daging ikan sidat sungai Palu dan tidak ditemukan pada ikan sidat danau Poso adalah asam heneikosenoat, asam miristoleat, Cis-10-pentadekanoat, asam gamma linoleat, dan Cis-11,14,17-eikosatrinoat.

scholarly journals Hubungan Pengetahuan Gizi, Asupan Makanan dengan Status Gizi Siswi Mts Darul Ulum

2020 ◽  
Vol 2 (2) ◽  
pp. 73-80
Author(s):  
Puji Lestari
Keyword(s):  
Vitamin D ◽  
Vitamin E ◽  
Vitamin A ◽  
Vitamin C ◽  
Vitamin K ◽  
Cross Sectional

Pengetahuan gizi merupakan landasan perilaku gizi seseorang, yang akan berefek pada asupan makanan dan status gizi siswi. Tujuan penelitian ialah mengetahui hubungan pengetahuan gizi dan asupan makanan dengan status gizi. Jenis penelitian adalah deskriptif dengan desain cross sectional. Subjek penelitian ini sebanyak  51 siswi Mts Darul Ulum kelas 8 dan 9. Penelitian dilakukan bulan September 2019-Februari  2020. Uji hubungan menggunakan uji  Pearson dan uji Sperman’s rho. Uji korelasi pengetahuan gizi dan asupan energi p=0,103;  protein p=0,556; lemak p= 0,570; karbohidrat p=0,261; vitamin A p=0,036; vitamin D p=0,745; vitamin E=0,506; vitamin K p=0,590; vitamin C p=0,534; natrium p=0,491; kalsium p=0,640; zat besi p= 0,323. Hasil uji korelasi asupan energi dengan status gizi p=0,021; karbohidrat p=0,107; protein p=0,020; lemak p=0,32; vitamin A p=0,242; vitamin D p=0,491; vitamin E p=0,587; vitamin K p= 0,600; vitamin C p=0,069; natrium p=0,031; kalsium p=0,077; zat besi p=0,018. Ada hubungan pengetahuan gizi dan makanan dengan status gizi.

scholarly journals Kerja Harmoni Zat Gizi dalam Meningkatkan Imunitas Tubuh Terhadap Covid-19: Mini Review

2020 ◽  
Vol 4 (3) ◽  
pp. 250
Author(s):  
Sri Sumarmi
Keyword(s):  
Vitamin D ◽  
Innate Immunity ◽  
Vitamin E ◽  
Vitamin A ◽  
Vitamin C ◽  
Adaptive Immunity ◽  
Vitamin B6 ◽  
Protein S ◽  
Spike Protein ◽  
Omega 3

ABSTRACTBackground: The Covid-19 pandemic in Indonesia has been running since March 2020. Efforts to break the chain of transmission of the disease caused by the new SARS-CoV 2 coronavirus are by avoiding contact by practicing social & physical distancing and improving personal hygiene, and increase immunity or body defense against the corona virus.Purpose: This article discusses the role of macro nutrients and micronutrients that have the potential to increase immunity such as omega-3 fatty acids, several water soluble vitamins such as vitamin B6, vitamin C, as well as fat soluble vitamins such as vitamin A, vitamin D and vitamin E. as well as several minerals such as Fe, Zn, Se. The mechanisms of innate immunity and adaptive immunity that involve these nutrients will be discussed in depth, as well as how the cellular mechanism fights the corona virus.Discussion: The mechanism for the entry of the corona virus into the cell is through a mechanism called endocytosis, in which the virus is captured by the receptors on the surface of the cell, then drawn into the cell. Spike protein (protein S) facilitates the entry of viruses into target cells, especially lung cells.Conclusion The body's defense mechanisms against the corona virus are: 1) strengthening the body's frontline defenses or innate immunity; 2) stimulates the production of IgM and IgG immunoglobulins in the circulation; 3) blocking the virus from binding to the ACE-2 receptor; 4) reduce the intensity of cytokine storms; 5) reduce the speed of virus replication. ABSTRAKLatar Belakang: Pandemi Covid-19 di Indonesia telah berjalan sejak bulan Maret 2020. Upaya untuk memutus rantai penularan penyakit yang disebabkan oleh virus corona jenis baru SARS-CoV 2 adalah dengan menghidari kontak dengan cara mempraktekkan social & physical distancing dan meningkatkan kebersihan diri, serta meningkatkan imunitas atau pertahanan tubuh terhadap virus corona. Tujuan: Artikel ini membahas peran zat gizi makro dan zat gizi mikro yang berpotensi untuk meningkatkan imunitas seperti asam lemak omega-3, beberapa vitamin larut air seperti vitamin B6, vitamin C, juga vitamin larut lemak seperti vitamin A, vitamin D dan vitamin E, serta beberapa mineral seperti Fe, Zn, Se. Mekanisme innate immunity dan adaptive immunity yang melibatkan zat gizi tersebut akan dibahas secara mendalam, serta bagaimana mekanisme selular melawan virus corona. Ulasan: Mekanisme masuknya virus corona ke dalam sel adalah melalui mekanisme yang disebut endositosis, yaitu virus ditangkap oleh reseptor yang terdapat di permukaan sel, kemudian ditarik masuk ke dalam sel. Spike protein (protein S) bertugas memfasilitasi masuknya virus ke dalam sel target, terutama sel paru.Kesimpulan Mekanisme pertahanan tubuh melawan virus corona adalah: 1) menguatkan pertahanan tubuh garis depan atau innate immunity; 2) menstimulasi produksi immunoglobulin IgM dan IgG di dalam sirkulasi; 3) memblokir agar virus tidak terikat oleh receptor ACE-2; 4) menurunkan intensitas badai sitokin; 5) menurunkan kecepatan replikasi virus.

scholarly journals Comparing the Cost of Essential Nutrients from Different Food Sources in the American Diet (OR20-04-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Julie Hess ◽  
Christopher Cifelli ◽  
Sanjiv Agarwal ◽  
Victor Fulgoni
Keyword(s):  
Vitamin D ◽  
Fruits And Vegetables ◽  
Dietary Guidelines ◽  
Food Sources ◽  
Health Concern ◽  
Eating Patterns ◽  
Food Groups ◽  
Essential Nutrients ◽  
Daily Food ◽  
The Cost

Abstract Objectives The cost of food, along with several other factors, influences how people eat and is an important facet of sustainability. Sustainable eating patterns are both nutritionally adequate and affordable. The objective of this study was to compare the cost to the consumer of obtaining shortfall nutrients from different food groups: milk and dairy, protein foods, mixed dishes, grains, snacks & sweets, fruits, and vegetables. Methods This analysis used dietary intake data from the National Health and Nutrition Examination Survey from 2011–2012 and 2013–2014 (n = 5876 children age 2–18 years and 9953 adults age 19–99 years). Americans’ nutrient intake from food categories in “What We Eat in America” and the 2015–2020 Dietary Guidelines for Americans was determined using the Food and Nutrient Database for Dietary Studies. Food cost and the cost of nutrients were obtained from Center for Nutrition Promotion and Policy food cost database 2001–2002 and 2003–2004 and adjusted for inflation. Results The daily mean cost of food was $4.74 ± 0.06 for children and $6.43 ± 0.06 for adults. “Protein foods” and “mixed dishes” were the two most expensive food categories (43–45% of daily food costs), and “milk and dairy” accounted for 6–12% of total daily food costs in both adults and children. “Milk and dairy” were also the least expensive dietary sources of calcium and vitamin D in the American diet. “Protein foods” and “grains” were the main dietary sources of choline, and “protein foods” were also the least expensive sources of choline. “Grains” were the least expensive sources of iron and magnesium, while “fruits” and “vegetables” were the least expensive sources of potassium and vitamin C, respectively. “Snacks & sweets” were the least expensive sources of vitamin E. Although “milk and dairy” were not the least costly sources of potassium, magnesium and vitamin A, they were the second least expensive. Conclusions In addition to contributing essential nutrients to the American diet, “milk and dairy” are also inexpensive sources for several of these nutrients, including three of the four “nutrients of public health concern” (calcium, vitamin D, and potassium), indicating that dairy foods can be part of sustainable eating patterns. Funding Sources National Dairy Council.

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