Food Sources of Energy and Nutrients among Children in the United States: National Health and Nutrition Examination Survey 2003-2006
Food Sources of Energy and Nutrients among Children in the United States: National Health and Nutrition Examination Survey 2003-2006
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DOI：
10.3390/nu5010283
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发表时间：
2013-01-01
期刊：
影响因子：
5.9
通讯作者：
O'Neil, Carol E.
中科院分区：
文献类型：
--
作者：
Keast, Debra R.;Fulgoni, Victor L., III;O'Neil, Carol E.
背景：最近缺乏关于美国儿童膳食中能量和营养素来源的详细分析数据。这项研究的目的是确定美国儿童的能量和28种营养素的食物来源。方法：对2003-2006年全国健康与营养检查调查中2 - 18岁儿童（n = 7332）进行24小时单次召回，对食物来源进行分析。利用营养成分数据库确定食物中所含的营养素来源。食品分类包括来自分解混合物的成分。根据样本设计，使用适当的权重调整总膳食和每个食物组的平均能量和营养摄入量。食物来源占总膳食摄入量的百分比按等级顺序制成表格。结果：能量和营养来源排名前两位的食物/食物组是：能量-牛奶（7%的能量）和蛋糕/饼干/快速面包/糕点/馅饼（7%）；蛋白奶（13.2%）和家禽（12.8%）；总碳水化合物-软饮料/苏打水（10.5%）和酵母面包/卷（9.1%）；总糖-软饮料/苏打水（19.2%）和酵母面包和卷（12.7%）；添加糖——软饮料/汽水（29.7%）和糖果/糖/含糖食品（18.6%）；膳食纤维水果（10.4%）和酵母面包/卷（10.3%）；总脂肪奶酪（9.3%）和饼干/爆米花/椒盐脆饼/薯片（8.4%）；饱和脂肪酸——奶酪（16.3%）和牛奶（13.3%）；胆固醇——鸡蛋（24.2%）和家禽（13.2%）；维生素d牛奶（60.4%）和牛奶饮料（8.3%）；钙牛奶（33.2%）和奶酪（19.4%）；钾-牛奶（18.8%）和果汁（8.0%）；钠盐（18.5%）和酵母面包和卷（8.4%）。结论：结果表明，儿童食用的许多食物/食物类别能量密集，营养不良。对能量和营养素的膳食来源的认识可以帮助卫生专业人员设计有效的战略，以减少能量消耗和增加儿童饮食的营养密度。
Background: Recent detailed analyses of data on dietary sources of energy and nutrients in US children are lacking. The objective of this study was to identify food sources of energy and 28 nutrients for children in the United States. Methods: Analyses of food sources were conducted using a single 24-h recall collected from children 2 to 18 years old (n = 7332) in the 2003-2006 National Health and Nutrition Examination Survey. Sources of nutrients contained in foods were determined using nutrient composition databases. Food grouping included ingredients from disaggregated mixtures. Mean energy and nutrient intakes from the total diet and from each food group were adjusted for the sample design using appropriate weights. Percentages of the total dietary intake that food sources contributed were tabulated by rank order. Results: The two top ranked food/food group sources of energy and nutrients were: energy-milk (7% of energy) and cake/cookies/quick bread/pastry/pie (7%); protein-milk (13.2%) and poultry (12.8%); total carbohydrate-soft drinks/soda (10.5%) and yeast bread/rolls (9.1%); total sugars-soft drinks/soda (19.2%) and yeast breads and rolls (12.7%); added sugars-soft drinks/soda (29.7%) and candy/sugar/sugary foods (18.6%); dietary fiber-fruit (10.4%) and yeast bread/rolls (10.3%); total fat-cheese (9.3%) and crackers/popcorn/pretzels/chips (8.4%); saturated fatty acids-cheese (16.3%) and milk (13.3%); cholesterol-eggs (24.2%) and poultry (13.2%); vitamin D-milk (60.4%) and milk drinks (8.3%); calcium-milk (33.2%) and cheese (19.4%); potassium-milk (18.8%) and fruit juice (8.0%); and sodium-salt (18.5%) and yeast bread and rolls (8.4%). Conclusions: Results suggest that many foods/food groupings consumed by children were energy dense, nutrient poor. Awareness of dietary sources of energy and nutrients can help health professionals design effective strategies to reduce energy consumption and increase the nutrient density of children's diets.