scholarly journals Food sources of energy and nutrients among Canadian adults following a gluten-free diet

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e9590
Author(s):  
Jennifer A. Jamieson ◽  
Anna Neufeld
Keyword(s):  
Food Group ◽  
B Vitamins ◽  
Gluten Free Diet ◽  
Food Sources ◽  
Gluten Free ◽  
Dietary Intakes ◽  
Food Groups ◽  
Diet Records ◽  
Pattern Approach ◽  
Nutritional Sciences

Background The gluten-free diet (GFD) involves the elimination of wheat and related grains. Wheat is a key fortification vehicle for nutrients such as iron and B vitamins. While there is growing evidence of low nutrients intake and poor diet quality amongst people following long-term GFD, few studies have used a dietary pattern approach to analyse top food sources of nutrients in today’s complex food environment. Thus, the purpose of this study was to identify food sources of energy and nutrients from previously collected diet records of adults following a GFD. Methods Three, 3-day food records were collected from 35 participants in a lifestyle intervention study (n = 240 records). All food items were categorised according to the Bureau of Nutritional Sciences Food Group Codes. Percentages of total dietary intakes from food groups were ranked. Results Mean intakes of dietary fibre, calcium and iron (females) were lower than recommended, with half the sample consuming below the recommended proportion of energy as carbohydrate. Meat, poultry and fish were the top source of energy (19.5%) in the diet. Gluten-free (GF) grain products were the top source of carbohydrate, fibre and iron and second greatest source of energy. Amongst grains, breakfast/hot cereals, yeast breads, and mixed grain dishes were the greatest nutrient contributors, despite most commercial cereals and breads (65%) being unenriched. Legumes were not frequently consumed. Conclusions GF grains were the top food source of carbohydrate, fibre and iron, despite few brands being enriched or fortified. It is a challenge to assess and monitor nutrient intakes on GFD due to the lack of nutrient composition data for B vitamins and minerals (other than iron). Dietary planning guidance for the appropriate replacement of nutrients provided by wheat is warranted.

Grain Products Are a Top Source of Energy and Nutrients among Nova Scotian Adults Following a Gluten-Free Diet

2020 ◽  
pp. 1-6
Author(s):  
Jennifer A. Jamieson ◽  
Emily Rosta ◽  
Laura Gougeon
Keyword(s):  
Food Group ◽  
Gluten Free Diet ◽  
Food Sources ◽  
Gluten Free ◽  
Dietary Intakes ◽  
Web Based ◽  
Nutrient Density ◽  
Explanatory Mixed Methods ◽  
Grain Products ◽  
Nutritional Sciences

To determine the food sources of energy and 13 core nutrients, 89 diet recalls were analyzed from an explanatory mixed-methods pilot study with adults following a gluten-free diet (GFD) for any reason. Nonconsecutive dietary recalls were collected through a web-based, Automated Self-Administered 24-Hour (ASA24®—Canada-2016) Tool. Mean nutrient intakes were compared with Dietary Reference Intakes. Food items (excluding supplements) were extracted and categorized according to the Bureau of Nutritional Sciences Food Group Codes. Percentages of total dietary intakes from food sources were ranked. Grain products were the highest ranked contributor of energy (21.4%), carbohydrate (30.3%), fibre (29.1%), and iron (35.3%). Breakfast cereals, hot cereals, yeast breads, and mixed grain dishes (mainly rice or pasta-based) were the most important nutrient contributors for grains, despite most (64.3%) commercial cereals and breads being unenriched. Legumes and seeds were not frequently consumed. Nutrient density in the GFD could be improved with more emphasis on gluten-free (GF) whole grains, legumes, seeds, and enriched breads and cereals. More research is needed on the nutrient composition of GF foods to identify food sources of folate, other B vitamins, zinc and magnesium—nutrients of concern for those requiring a GFD.

scholarly journals Food sources and correlates of sodium and potassium intakes in Flemish pre-school children

2011 ◽  
Vol 15 (6) ◽  
pp. 1039-1046 ◽  
Author(s):  
Inge Huybrechts ◽  
Willem De Keyzer ◽  
Yi Lin ◽  
Stefanie Vandevijvere ◽  
Carine Vereecken ◽  
...  
Keyword(s):  
School Children ◽  
Meat Products ◽  
Food Group ◽  
Food Sources ◽  
Cluster Sampling ◽  
Dietary Intakes ◽  
Food Groups ◽  
Diet Records ◽  
Fried Potatoes ◽  
Low K

AbstractObjectiveThe aim of the present study was to investigate dietary sources of Na and K intakes among Flemish pre-school children using multiple linear regression analyses.DesignThree-day estimated diet records were used to assess dietary intakes. The contribution to Na and K intakes of fifty-seven food groups was computed by summing the amount provided by the food group for all individuals divided by the total intake for all individuals.SettingA random cluster sampling design at the level of schools, stratified by province and age, was used.SubjectsA representative sample of 696 Flemish pre-school children aged 2·5–6·5 years was recruited.ResultsMean Na intake was above and mean K intake was largely below the recommendation for children. Bread (22 %) and soup (13 %) were main contributors to Na intake followed by cold meat cuts and other meat products (12 % and 11 %, respectively). Sugared milk drinks, fried potatoes, milk and fruit juices were the main K sources (13 %, 12 %, 11 % and 11 %, respectively). Although Na and K intakes were positively correlated, several food categories showed Na:K intake ratio well above one (water, cheeses, soup, butter/margarine, fast foods and light beverages) whereas others presented a ratio well below one (oil & fat, fruits & juices, potatoes, vegetables and hot beverages).ConclusionsFlemish pre-school children had too high Na and too low K intakes. The finding that main dietary sources of Na and K are clearly different indicates the feasibility of simultaneously decreasing Na and increasing K intake among children.

Inadequate Dietary Intakes: Among Pregnant Women

2012 ◽  
Vol 73 (2) ◽  
pp. 72-77 ◽  
Author(s):  
Jennifer K. Fowler ◽  
Susan E. Evers ◽  
M. Karen Campbell
Keyword(s):  
Pregnant Women ◽  
Food Group ◽  
Reproductive Age ◽  
Dietary Intakes ◽  
Food Groups ◽  
Eating Behaviours ◽  
Prenatal Health ◽  
Canadian City ◽  
Minimum Number ◽  
Health Project

Purpose: Eating behaviours were assessed among pregnant women in a mid-sized Canadian city. Methods: As part of the Prenatal Health Project, we interviewed 2313 pregnant women in London, Ontario. Subjects also completed a food frequency questionnaire. Recruitment took place in ultrasound clinics at 10 to 22 weeks of gestation. The main outcome measures were number of daily servings for each food group, measured against the minimum number recommended by the 2007 Eating Well with Canada’s Food Guide (CFG), the proportion of women consuming the recommended number of servings for each and all of the four food groups, and factors associated with adequate consumption. We also determined the number of servings of “other foods.” Analysis included descriptive statistics and logistic regression, all at p<0.05. Results: A total of 3.5% of women consumed the recommended number of servings for all four food groups; 15.3% did not consume the minimum number of servings of foods for any of the four food groups. Women for whom this was their first pregnancy were less likely to consume the recommended number of servings from all four food groups (odds ratio=0.41; confidence interval=0.23, 0.74). Conclusions: Very few pregnant women consumed food group servings consistent with the 2007 recommendations. Strategies to improve dietary behaviours must focus on the establishment of healthy eating behaviours among women of reproductive age.

scholarly journals Dietary Protein Intake and Determinants in Māori and Non-Māori Octogenarians. Te Puāwaitanga o Ngā Tapuwae Kia Ora Tonu: Life and Living in Advanced Age: A Cohort Study in New Zealand

Nutrients ◽  
2020 ◽  
Vol 12 (7) ◽  
pp. 2079
Author(s):  
Anishka Ram ◽  
Ngaire Kerse ◽  
Simon A. Moyes ◽  
Marama Muru-Lanning ◽  
Carol Wham
Keyword(s):  
Dietary Protein ◽  
Protein Intake ◽  
Logistic Regression Model ◽  
Food Group ◽  
Advanced Age ◽  
Food Sources ◽  
Food Groups ◽  
Protein Distribution ◽  
Low Protein ◽  
Age Related

Protein intake, food sources and distribution are important in preventing age-related loss of muscle mass and strength. The prevalence and determinants of low protein intake, food sources and mealtime distribution were examined in 214 Māori and 360 non-Māori of advanced age using two 24 h multiple pass recalls. The contribution of food groups to protein intake was assessed. Low protein intake was defined as ≤0.75 g/kg for women and ≤0.86 g/kg for men. A logistic regression model was built to explore predictors of low protein intake. A third of both women (30.9%) and men (33.3%) had a low protein intake. The main food group sources were beef/veal, fish/seafood, milk, bread though they differed by gender and ethnicity. For women and men respectively protein intake (g/meal) was lowest at breakfast (10.1 and 13.0), followed by lunch (14.5 and 17.8) and dinner (23.3 and 34.2). Being a woman (p = 0.003) and having depressive symptoms (p = 0.029) were associated with consuming less protein. In adjusted models the odds of adequate protein intake were higher in participants with their own teeth or partial dentures (p = 0.036). Findings highlight the prevalence of low protein intake, uneven mealtime protein distribution and importance of dentition for adequate protein intake among adults in advanced age.

scholarly journals Underreporting of energy intake among Japanese women aged 18–20 years and its association with reported nutrient and food group intakes

2004 ◽  
Vol 7 (7) ◽  
pp. 911-917 ◽  
Author(s):  
Hitomi Okubo ◽  
Satoshi Sasaki
Keyword(s):  
Metabolic Rate ◽  
Energy Intake ◽  
Basal Metabolic Rate ◽  
Food Group ◽  
Young Female ◽  
Dietary Intakes ◽  
Food Groups ◽  
Female Population ◽  
Reporting Accuracy ◽  
Diet History Questionnaire

AbstractObjectives:To evaluate the ratio of energy intake to basal metabolic rate (EI/BMR) among young female Japanese adults, and to compare the lifestyle and dietary characteristics between relatively low and high reporters.Design:Dietary intakes were assessed over a 1-month period with a validated, self-administered, diet history questionnaire, and lifestyle variables were assessed by a second questionnaire designed for this survey. The ratio of EI/BMR was calculated from reported energy intake and estimated basal metabolic rate.Subjects:In total, 1889 female Japanese university students aged 18–20 years who were enrolled in dietetics courses.Results:Ninety-five per cent of the subjects were classified into a non-obese group (body mass index (BMI) <25 kg m−2; mean±standard deviation (SD): 20.8±2.6 kg m−2). EI/BMR was 1.43±0.40 (mean±SD). Sixty-eight per cent of the subjects showed an EI/BMR level below the possibly balanced value of 1.56, 37% showed EI/BMR below the minimum survival value of 1.27 and 2% of the subjects showed EI/BMR exceeding the maximum value for a sustainable lifestyle of 2.4. BMI, body weight and BMR decreased significantly with the increase in EI/BMR (P<0.001). The percentage of energy from carbohydrate was significantly higher, whereas those from fat and protein were significantly lower, among the lower EI/BMR groups. As for food groups, a significantly declining trend from the lowest to the highest EI/BMR groups was observed for cereals.Conclusion:Underreporting, rather than overreporting, of energy intake was predominant in this relatively lean Japanese female population. BMI was the most important factor affecting the reporting accuracy of energy intake.

scholarly journals Energy, Nutrient and Food Intakes of Male Shift Workers Vary According to the Schedule Type but Not the Number of Nights Worked

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 919
Author(s):  
Sophie Bucher Della Torre ◽  
Pascal Wild ◽  
Victor Dorribo ◽  
Brigitta Danuser ◽  
Francesca Amati
Keyword(s):  
Eating Habits ◽  
Night Shift ◽  
Food Group ◽  
Pooled Analysis ◽  
Dietary Intakes ◽  
Food Groups ◽  
Shift Workers ◽  
Increased Risk ◽  
Schedule Type ◽  
Night Shifts

Shift work is associated with increased risk of chronic diseases due to circadian rhythm disruptions and behavioral changes such as in eating habits. Impact of type of shifts and number of night shifts on energy, nutrient and food intake is as yet unknown. Our goal was to analyze shift workers’ dietary intake, eating behavior and eating structure, with respect to frequency of nights worked in a given week and seven schedule types. Eating habits and dietary intakes of 65 male shift workers were analyzed in three steps based on 365 24-h food records: (1) according to the number of nights, (2) in a pooled analysis according to schedule type, and (3) in search of an interaction of the schedule and the timing of intake. Mean nutrient and food group intake during the study period did not depend on the number of nights worked. Amount and distribution of energy intake as well as quality of food, in terms of nutrient and food groups, differed depending on the type of schedule, split night shifts and recovery day (day after night shift) being the most impacted. Shift workers’ qualitative and quantitative dietary intakes varied between different schedules, indicating the need for tailored preventive interventions.

scholarly journals Canadians’ Dietary Intake from 2007 to 2011 and across Different Sociodemographic/Lifestyle Factors Using the Canadian Health Measures Survey Cycles 1 and 2

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Zeinab Hosseini ◽  
Susan J. Whiting ◽  
Hassan Vatanparast
Keyword(s):  
Dietary Intake ◽  
Food Group ◽  
Dietary Intakes ◽  
Food Groups ◽  
Milk Products ◽  
Objective Health ◽  
Health Measures ◽  
Canadian Health ◽  
Vegetables And Fruits ◽  
Canadian Health Measures Survey

Background. Nutrition is an important factor that impacts health, yet in Canada, there have been only a few surveys reflecting dietary intakes. The Canadian Health Measures Survey (CHMS) is a national survey that includes both food intake data as targeted questions and objective health measures. The aim of this research was to determine how food group intake data reported in CHMS is related to food group intakes from Canadian Community Health Survey (CCHS) (2004). A secondary objective was to examine the dietary status of Canadians across sociodemographic levels. Methods. The CHMS Cycles 1 and 2 food group intake data (meat and alternatives; milk products; grains; vegetables and fruits; dietary fat consumption; and beverages) of Canadians (6–79 years, n=11,387) were descriptively compared to previously reported intake of Canadians from CCHS 2.2 in 2004. Further, Canadians’ food intakes were assessed across sociodemographic characteristics. Results. The CHMS dietary intake data from vegetables and fruits and from milk products groups were similar to the dietary intake reported from CCHS 2.2. For the other food groups, the difference in intakes suggested CHMS data by FFQ were not complete. However, similar patterns in food intakes with regards to age/sex and income were observed in both surveys. Conclusion. Not all food groups measured in CHMS provide complete dietary intake data as compared to CCHS 2.2, yet CHMS food group intakes provide valuable information when it comes to evaluating dietary intake across different population groups.

scholarly journals The percentage of DHA in erythrocytes can detect non-adherence to advice to increase EPA and DHA intakes

2013 ◽  
Vol 111 (2) ◽  
pp. 270-278 ◽  
Author(s):  
Ashley C. Patterson ◽  
Adam H. Metherel ◽  
Rhona M. Hanning ◽  
Ken D. Stark
Keyword(s):  
Whole Blood ◽  
Dietary Assessment ◽  
Time Effect ◽  
Food Sources ◽  
Dietary Advice ◽  
Dietary Intakes ◽  
Post Intervention ◽  
Diet Records ◽  
Epa And Dha

Characterisation of long-term adherence to EPA and DHA intakes through biomarkers and dietary assessments has implications for interpreting the findings of long-term intervention studies. Adherence to dietary advice targeting an EPA+DHA intake of 1 g/d was examined over 1 year. Men and women (n 45) received dietary advice to increase EPA and DHA intakes from seafood, nutraceutical (fish oil) or functional food sources, while a fourth group received combined advice. Blood biomarkers and dietary intakes of EPA and DHA were evaluated at baseline and post-intervention at weeks 4, 8, 12, 24 and 52. Assessment by 3 d diet records indicated that EPA+DHA intakes increased relative to baseline in weeks 4–52 following the seafood, nutraceutical and combined advice (advice group × time effect, P= 0·03). The percentage of DHA in plasma and whole blood and the percentage of EPA in erythrocytes, plasma and whole blood were higher in weeks 4–52 when compared with the corresponding baseline measurement. In contrast, the percentage of DHA in erythrocytes increased to a maximum at week 12 and returned to baseline levels in weeks 24 and 52 (time effect, P< 0·01). Measurement of the percentage of DHA in erythrocytes indicates that adherence was sustained during the first 12 weeks following the dietary advice, while other blood measurements of the percentage of EPA and DHA and dietary assessment suggest short-term increases in EPA+DHA intakes immediately before weeks 24 and 52. The percentage of DHA in erythrocytes characterises adherence to EPA and DHA intakes in long-term interventions.

scholarly journals Dietary Contributors to Food Group Intake in Preschool Children Attending Family Childcare Homes

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 268-268
Author(s):  
Andrea Ramirez ◽  
Maya Vadiveloo ◽  
Mary Greaney ◽  
Patricia Risica ◽  
Kim Gans ◽  
...  
Keyword(s):  
Preschool Children ◽  
Rhode Island ◽  
Cluster Randomized Trial ◽  
Food Group ◽  
National Institutes Of Health ◽  
Food Sources ◽  
Food Groups ◽  
Animal Fats ◽  
Blood Institute ◽  
Family Childcare

Abstract Objectives To identify and describe the food sources that contribute to food group intake in preschool children attending family childcare homes (FCCH) in Rhode Island and to examine differences by provider ethnicity. Methods Baseline data (n = 120 FCCH and n = 370 children) from Healthy Start, an ongoing cluster-randomized trial, were used. Information about foods and beverages consumed by the children was collected using the Dietary Observation in Child Care. The Nutrition Data System for Research food group classification was used to define food groups, sources and servings. The contribution of food sources to major food groups was calculated using ratio of means. Differences in mean ratios between Latino and non-Latino providers were tested with ANOVA and ANCOVA (P &lt; 0.05) and Bonferroni adjustments were made for multiple comparisons. Results The analysis included 120 FCCH providers, all female, 68% were Latino, mean age of 48.9 ± 9.0 years; and 370 preschool children, 57% were Latino, mean age of 3.4 ± 0.9 years. Across FCCH, juice contributed the highest proportion to the fruits consumed (0.85 ± 0.24), and most vegetables consumed were non-starchy (0.61 ± 0.34). Nearly, three-fourths of dairy was low-fat (0.71 ± 0.30) and most milk/yogurt was unsweetened (0.85 ± 0.20). Three fourths of the grain servings consumed were refined (0.75 ± 0.22). The majority of the fats were vegetable oils (0.89 ± 0.20), and syrup/honey/jelly contributed more than half (0.50 ± 0.41) to the total sweets consumed. Children in non-Latino vs Latino FCCH consumed a significantly higher proportion of nuts and seeds (0.21 ± 0.34 vs 0.05 ± 0.13) and animal fats (0.37 ± 0.36 vs 0.11 ± 0.20). Similarly, children attending non-Latino FCCH ate a significantly higher proportion of non-starchy vegetables (0.82 ± 0.24 vs 0.52 ± 0.34), but a significantly lower proportion of legumes (0.05 ± 0.19 vs 0.33 ± 0.31) compared to Latino FCCH. Conclusions FCCH providers should be encouraged to include more whole fruits and whole grains. Differences between the foods consumed in FCCH according to the ethnicity of the provider, highlights the importance of considering cultural differences when developing tailored interventions to improve children's dietary intake at these settings. Funding Sources National Institutes of Health- National Heart, Lung, Blood Institute, National Institutes of Health.

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