Breakfast in the United States: Food and Nutrient Intakes in Relation to Diet Quality in National Health and Examination Survey 2011–2014. A Study from the International Breakfast Research Initiative
| Autor: | Colin D. Rehm, Florent Vieux, Adam Drewnowski |
|---|---|
| Přispěvatelé: | University of Washington [Seattle], Tufts University [Medford], MS Nutrition [Marseille, France] |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Male Health Knowledge Attitudes Practice [SDV]Life Sciences [q-bio] Health Behavior Child Behavior Recommended Dietary Allowances Choice Behavior USDA HEI 2015 index Nutrient dietary quality Food choice Medicine NRF9.3 index Child Nutrition and Dietetics digestive oral and skin physiology Age Factors food and beverages Middle Aged Nutrition Surveys nutrition Diet quality Female Diet Healthy Child Nutritional Physiological Phenomena lcsh:Nutrition. Foods and food supply Nutritive Value Adult Adolescent Adolescent Nutritional Physiological Phenomena Nutritional Status lcsh:TX341-641 Research initiative Whole grains Article Nutrient density 03 medical and health sciences Young Adult Environmental health Humans Breakfast National health 030109 nutrition & dietetics business.industry Feeding Behavior United States B vitamins Adolescent Behavior NRF9 3 index business dietary intake Energy Intake Food Science |
| Zdroj: | Nutrients Nutrients, MDPI, 2018, 10 (9), ⟨10.3390/nu10091200⟩ Volume 10 Issue 9 Nutrients, Vol 10, Iss 9, p 1200 (2018) |
| ISSN: | 2072-6643 |
| Popis: | The contribution of breakfast to diet quality (DQ) can inform future dietary guidelines. This study examined breakfast nutrition in relation to overall DQ, using dietary data from the first reported day of the National Health and Examination Survey (NHANES) 2011&ndash 2014 (n = 14,488). Relative DQ was assessed using the Nutrient Rich Foods Index (NRF9.3) and the USDA Healthy Eating Index 2015 (HEI 2015). The sample was stratified by NRF9.3 tertiles and by age and socioeconomic groups. Four out of 5 NHANES participants had breakfast on the day of the interview. Breakfast provided 19&ndash 22% of dietary energy depending on age. Breakfast intakes of complex carbohydrates and total sugars were proportionately higher and intakes of protein and fats were lower relative to breakfast energy intakes. Breakfast provided more that 20% of daily intakes of B vitamins, vitamins A and D, folate, calcium, iron, potassium and magnesium. Eating breakfast was associated with higher NRF9.3 DQ scores. Breakfasts associated with the top tertile of NRF9.3 scores had less added sugars and fats than those associated with the bottom tertile. Such breakfasts had more fruit and juices, more whole grain products, more milk and yogurt and less meat and eggs. Breakfast patterns and food choices that favored fruit, whole grains and dairy were associated with healthiest diets. |
| Databáze: | OpenAIRE |
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