Contribution of Snacks to Dietary Intakes Stratified by Race/Ethnicity in the United States
| Autor: | Christopher A. Taylor, Stephanie M. Fanelli, K. Heitman |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Adult
Race ethnicity Snacking National Health and Nutrition Examination Survey business.industry digestive oral and skin physiology Sodium Ethnic group food and beverages Healthy eating Feeding Behavior Nutrition Surveys United States Nutrient density Eating Diet quality Environmental health Ethnicity Medicine Humans Energy intakes Snacks business human activities |
| Zdroj: | Journal of the American Nutrition Association. 42(1) |
| ISSN: | 2769-707X |
| Popis: | Background Snacking recommendations do not exist, yet snacks contribute substantially to daily energy intakes. While dietary intakes of adults in the United States vary by race/ethnicity, little is known about their snacking patterns. The aim of this study was to assess the quality of snacks stratified by race/ethnicity in adults who participated in the 2011-2018 National Health and Nutrition Examination Survey (NHANES). Method Dietary data from 18,679 adults older than 19 years were assessed to examine differences in intakes from snacking occasions by self-identified race/ethnicity. Mean intakes were estimated for total snacking occasions, percentage of day, nutrient density per 100 kcals, and the average snack. Healthy Eating Index-2015 (HEI) scores were computed for intakes from total day, snack only, and meals only. Analysis of covariance assessed differences between racial/ethnic groups. US Department of Agriculture food categories determined sources of snack foods. Data were weighted to create a nationally representative sample. Results Asians consumed the least amount of daily energy in the form of snacks, while Blacks and Whites consumed the most. Mean intakes of saturated fats and added sugars consumed during snacking occasions were significantly lowest in Asians, and highest in Blacks and Whites. While total and percentage of daily intakes of sodium were lowest in Asians during snacking occasions, they had significantly lowest meal-only HEI sodium subscore, indicating higher sodium consumption of sodium during mealtimes. Conclusions Diet quality of snacks varies significantly by race/ethnicity. These data support the need for development of snacking recommendations with culturally appropriate dietary interventions. |
| Databáze: | OpenAIRE |
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