The Adherence of Singaporean Students in Different Educational Institutions to National Food-Based Dietary Guidelines.
The Adherence of Singaporean Students in Different Educational Institutions to National Food-Based Dietary Guidelines.
复制标题
不同教育机构的新加坡学生对国家食物饮食指南的遵守情况。
DOI：
10.3390/nu12102995
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发表时间：
2020-09-30
期刊：
影响因子：
5.9
通讯作者：
Brownlee I
中科院分区：
文献类型：
--
作者：
Tay ME;Foster E;Stevenson L;Brownlee I
目前关于新加坡年轻人饮食习惯的数据有限。本研究旨在使用一种新的饮食质量评分方法评估17-21岁参加不同教育机构的青少年的依从性。饮食数据收集使用一个单一的工作日24小时的饮食回忆在横截面的536名新加坡人，年龄在17-21岁。使用11类评分系统（0.0-100.0）来定义对基于食物的饮食指南的依从性。还通过问卷调查、BMI状态和使用Mann-Whitney和Kruskal-Wallis（非参数）检验以及事后Bonferroni校正检验收集人口统计学和自我报告数据。该队列的饮食质量评分中位数为48.5（IQR 40.5，56.4），其中“全部水果”、“全部水果”、“全部蔬菜”、“深绿色叶和橙子蔬菜”、“全谷物”、“乳制品”和“钠”的组分评分通常最低。不同种族（p < 0.001）和不同教育机构（p < 0.001）的组的平均饮食质量评分存在统计学差异。水果、蔬菜和全谷物的摄入量很少，而新加坡年轻人的钠摄入量往往过高。种族群体和教育机构类型之间的差异表明，需要采取有针对性的干预措施，以改善这一人群的饮食习惯。
There are currently limited data on the dietary habits of young Singaporeans. This study aimed to evaluate the adherence of 17–21 year olds attending different educational institutions using a novel diet-quality scoring method. Dietary data were collected using a single weekday 24 h dietary recall in a cross section of 536 Singaporeans aged 17–21 years. An 11 category scoring system (0.0–100.0) was used to define adherence to food based dietary guidelines. Demographic and self-reported data were also collected via a questionnaire, BMI status, and using Mann-Whitney and Kruskal-Wallis (non-parametric) tests, with post-hoc Bonferroni-corrected tests. The median diet quality score was 48.5 (IQR 40.5, 56.4) for this cohort, with component scores for “Total fruit”, “Whole fruit”, “Total vegetables”, “Dark green leafy & orange vegetables”, “Whole grains”, “Dairy products”, and “Sodium” frequently scoring the minimum value. Median diet quality scores were statistically different for groups by ethnic origin (p < 0.001) and by educational institution (p < 0.001). Intake of fruit, vegetables, and whole grains is minimal, while sodium intake is frequently too high in young Singaporeans. Differences across ethnic groups and types of educational institutions suggest the need for targeted interventions to improve dietary habits in this population.
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DOI：
10.1016/j.jand.2012.08.011
发表时间：
2013-02-01
影响因子：
4.8
作者：
Hiza, Hazel A. B.;Casavale, Kellie O.;Davis, Carole A.
通讯作者：
Davis, Carole A.
DOI：
10.1016/j.jand.2015.08.010
发表时间：
2016-01-01
影响因子：
4.8
作者：
Banfield, Emilyn C.;Liu, Yan;Frazier-Wood, Alexis C.
通讯作者：
Frazier-Wood, Alexis C.
影响因子：
3.9
作者：
Chua, Vincent;Swee, Eik Leong;Wellman, Barry
通讯作者：
Wellman, Barry
影响因子：
9.3
作者：
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通讯作者：
DIET@NET consortium
影响因子：
3.3
作者：
Frobisher, C;Maxwell, SM
通讯作者：
Maxwell, SM