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Assessment of dietary intake and alcohol consumption patterns of adolescents and young adults: The Bogalusa heart study
WEDNESDAY, OCTOBER 27 POSTER SESSION: COMMUNITY NUTRITION ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~iii iii_
FOOD HABITS AND CONSUMPTION PATTERNS OF CALIFORNIA INDIAN HOMEMAKERS LIVING IN RURAL AREAS. J.P.Ikeda,MA, RD, and R.A.Mitchell,RD, S.Murphy,PhD,RD, N.Flynn,MPH,RD, A.M.Lizer, MPH, I.Mason,MS,RD, B.Pike,RN,PHN Cooperative Extension, Nutritional Sciences, University of California, Berkeley, and Indian Health Programs/Services. This study examined the food habits and consumption patterns of American Indian homemakers living at 4 geographically diverse sites in California: Trinidad(coastal woodlands), Banning(desert), Bishop(high plains), and Tule River(mountainous interior). Participants, who had at least one child between the ages of 2 and 8 years of age, were recruited by local health clinics serving the Native population. Trained Community Health Representatives obtained demographic information, administered a food habits questionnaire, and recorded a 24-hour food recall for each participant. Demographic information included homemaker's age and educational level, family size and income, monthly food expenditures, and participation in federal food assistance programs. Food habits topics included food aquisition and preparation practices, meal and snack patterns, child feeding practices, traditional foods, knowledge and perception of health status,and perceived nutrition education needs and interests. A total of 204 American Indian women participated in the study. Computer nutrient analysis of the 24-hour food recalls revealed a diet high in fat (mean 35.4% calories from fat) but relatively nutrient dense. A number of healthy food practices, such as breast feeding and late introduction of solids, were prevalent in this population.
DIETARY RESTRAINT IN VEGETARIAN AND NON-VEGETARIAN WOMEN. K.C. Janelle, BAA, S.I. Barr, PhD, RDN, and J.C. Prior, MD, School of Family and Nutritional Sciences and Department of Medicine, University of British Columbia, Vancouver, BC The eating behaviour described as dietary restraint is defined as a conscious control of food intake to achieve and maintain a slim body shape. With the current trends toward adopting a healthier lifestyle and with social demands placed on physical appearance, there has been an increase in the number of women adopting vegetarian practices, as well as those displaying characteristics of restrained eating. This crosssectional study compared levels of dietary restraint and body composition in vegetarian and non-vegetarian women. Twenty-seven vegetarian and 27 non-vegetarian women were recruited. Vegetarians excluded meat, fish and poultry from their diets, but could be vegan In= 9), lacto-ovo n = 13) and lacto n = 5) vegetarians. Non-vegetarians were defined as those consuming three or more servings of beef or pork a week. All participants were between the ages of 20 and 40, weight2 stable with a body mass index (BMI) between 18 and 25 kg/m . Both groups had maintained their dietary habits for at least two years. Eightyfive percent of the women were caucasian, and 59% were students. Height, weight and skinfold thickness measurements were performed. BMI and body fat were calculated from these measurements. Stunkard and Messick's three-factor Eating Questionnaire, which includes subscales for restraint, disinhibition and hunger, was completed. There were no differences between vegetarian and non-vegetarian women in age, height, weight, exercise amount or years of exercise regimen; however, non-vegetarians had significantly higher values than vegetarians for BMI {22.68±t2.03 vs. 21.03 2.12, P=0.005), and % body fat (28.08± 5.29 vs. 23.41 ± 5.41, Ps 0.05). Total scores on the Eating Questionnaire, as well as on the disinhibition and hunger subscales, did not differ between the two groups; however, nonvegetarians had higher scores on the restraint subscale (9.85 ± 3.87 vs. 7.15 ± 5.01, PsO.05). BMI, but not percent body fat, was significantly correlated with total score (r=.45, P=0.01) and all three subscale scores of the Eating Questionnaire (restraint r=.29, Ps 0.05; disinhibition r=.34, P0.05; and, hunger r=.37, P0.01). These findings indicate that vegetarian women are not only leaner than nonvegetarian women, but they are also less likely to display characteristics of restrained eating. (Supported by British Columbia Medical Services Foundation.)
ASSESSMENT OF DIETARY INTAKE AND ALCOHOL CONSUMPTION PATTERNS OF ADOLESCENTS AND YOUNG ADULTS: TE BOGALUSA HEART STUDY. T.A. Nicklas, DrPH, L. Myers, BA, C.C.
NUTRITIONAL, FUNCTIONAL, AND ACCEPTABILITY CHARACTERISTICS RETRO GRAIN PRODUCTS: KAMUT. C. Kies, Ph.D., R.D., and S. Downs, M.S., Dept. of Nutritional Science and Dietetics, University of Nebraska, Lincoln, Ne. Retro grains are under-utilized grains which have been largely by-passed in the development of commercial agriculture but which may have desirable nutritional, palatability and/or agronomic characteristics either for breeding programs for improvement of modern grains or for specialized markets. Kamut flour has recently become available in American stores. Kamut is the registered name for Triticum polonicurn; thus, is a relative of both modern common wheat (Triticum aestivum) and duram wheat (Triticum durum). Kamut flour products are reputed to be tolerated by about 70% of people with common wheat flour allergies. In trials conducted in this laboratory, acceptability of products containing whole ground kamut flour were compared against products containing 70% extracted red wheat flour and whole ground red wheat flour. Products investigated included yeast bread, cookies, pasta, quick bread, and ready-to-eat breakfast cereals. Whole ground kamut flour products tended to have a golden yellow color and a distinctive flavor. In general, whole ground kamut flour products yielded better palatability scores than did whole ground red wheat flour but poorer scores than did the extracted red wheat flour products. Functionality tests yielded directionally similar results to the palatability scores. Concentrations of selected minerals, protein, and fat in the three flours were analyzed. (U.S.D.A. C.S.R.S. Regional Research Project W-143)
Johnson, PhD, G.S. Berenson, MD, Tulane School of Public Health & Tropical Medicine, New Orleans, LA Dietary intake and alcohol consumption of adolescents and young adults (n=504, 58% female, 70% white) were examined using the 24-hour dietary recall. Ages ranged from 19 to 28 years (x=23 yrs). The average energy intake was 2342 kcal with a composition of 13% protein, 38% fat, 47% carbohydrate and 2% alcohol. The average cholesterol (298 mg) and sodium intake (3.5 gm) was high compared to a low fiber intake (12.3 gm). Thirty-seven percent did not eat breakfast, yet 93% consumed snacks, accounting for 27% of the total energy intake. Fifty percent ate at restaurants or fast-food outlet. Whites consumed significantly more protein (p<0.05), and sugar (p<0.001), specifically animal protein (p<0.01) and sucrose (p<0.05), than blacks who consumed significantly more starch (p<0.01) and dietary fiber (p<0.05). After adjusting for energy differences, males consumed significantly more vegetable protein (p<0.05) and starch (p<0.01) than females who consumed significantly (p<0.05) more mixed protein, sugar, calcium and potassium. Males and blacks consumed significantly more alcohol than females and whites. These data agreed with alcohol self-report questionnaires. Eighty percent consumed beer (particularly males) 18% consumed wine (particularly females) and 19% consumed hard liquor (particularly white females). The major food sources of total fat and saturated fat were beef (14%, 17%), fats and oils (13%, 11%) and poultry (10%, 9%). The fats and oils most frequently consumed were margarine, butter, mayonnaise, salad dressings, nondairy creamer, gravy and tartar sauce. Breads, grains, vegetables and soups were the major food sources of sodium and also contributed close to 60% of the dietary fiber consumed. These observations of nutrient intake patterns and food sources can be useful in development of intervention programs for adolescents and young adults.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION / A-71
FOOD HABITS AND CONSUMPTION PATTERNS OF CALIFORNIA INDIAN HOMEMAKERS LIVING IN RURAL AREAS. J.P.Ikeda,MA, RD, and R.A.Mitchell,RD, S.Murphy,PhD,RD, N.Flynn,MPH,RD, A.M.Lizer, MPH, I.Mason,MS,RD, B.Pike,RN,PHN Cooperative Extension, Nutritional Sciences, University of California, Berkeley, and Indian Health Programs/Services. This study examined the food habits and consumption patterns of American Indian homemakers living at 4 geographically diverse sites in California: Trinidad(coastal woodlands), Banning(desert), Bishop(high plains), and Tule River(mountainous interior). Participants, who had at least one child between the ages of 2 and 8 years of age, were recruited by local health clinics serving the Native population. Trained Community Health Representatives obtained demographic information, administered a food habits questionnaire, and recorded a 24-hour food recall for each participant. Demographic information included homemaker's age and educational level, family size and income, monthly food expenditures, and participation in federal food assistance programs. Food habits topics included food aquisition and preparation practices, meal and snack patterns, child feeding practices, traditional foods, knowledge and perception of health status,and perceived nutrition education needs and interests. A total of 204 American Indian women participated in the study. Computer nutrient analysis of the 24-hour food recalls revealed a diet high in fat (mean 35.4% calories from fat) but relatively nutrient dense. A number of healthy food practices, such as breast feeding and late introduction of solids, were prevalent in this population.
DIETARY RESTRAINT IN VEGETARIAN AND NON-VEGETARIAN WOMEN. K.C. Janelle, BAA, S.I. Barr, PhD, RDN, and J.C. Prior, MD, School of Family and Nutritional Sciences and Department of Medicine, University of British Columbia, Vancouver, BC The eating behaviour described as dietary restraint is defined as a conscious control of food intake to achieve and maintain a slim body shape. With the current trends toward adopting a healthier lifestyle and with social demands placed on physical appearance, there has been an increase in the number of women adopting vegetarian practices, as well as those displaying characteristics of restrained eating. This crosssectional study compared levels of dietary restraint and body composition in vegetarian and non-vegetarian women. Twenty-seven vegetarian and 27 non-vegetarian women were recruited. Vegetarians excluded meat, fish and poultry from their diets, but could be vegan In= 9), lacto-ovo n = 13) and lacto n = 5) vegetarians. Non-vegetarians were defined as those consuming three or more servings of beef or pork a week. All participants were between the ages of 20 and 40, weight2 stable with a body mass index (BMI) between 18 and 25 kg/m . Both groups had maintained their dietary habits for at least two years. Eightyfive percent of the women were caucasian, and 59% were students. Height, weight and skinfold thickness measurements were performed. BMI and body fat were calculated from these measurements. Stunkard and Messick's three-factor Eating Questionnaire, which includes subscales for restraint, disinhibition and hunger, was completed. There were no differences between vegetarian and non-vegetarian women in age, height, weight, exercise amount or years of exercise regimen; however, non-vegetarians had significantly higher values than vegetarians for BMI {22.68±t2.03 vs. 21.03 2.12, P=0.005), and % body fat (28.08± 5.29 vs. 23.41 ± 5.41, Ps 0.05). Total scores on the Eating Questionnaire, as well as on the disinhibition and hunger subscales, did not differ between the two groups; however, nonvegetarians had higher scores on the restraint subscale (9.85 ± 3.87 vs. 7.15 ± 5.01, PsO.05). BMI, but not percent body fat, was significantly correlated with total score (r=.45, P=0.01) and all three subscale scores of the Eating Questionnaire (restraint r=.29, Ps 0.05; disinhibition r=.34, P0.05; and, hunger r=.37, P0.01). These findings indicate that vegetarian women are not only leaner than nonvegetarian women, but they are also less likely to display characteristics of restrained eating. (Supported by British Columbia Medical Services Foundation.)
ASSESSMENT OF DIETARY INTAKE AND ALCOHOL CONSUMPTION PATTERNS OF ADOLESCENTS AND YOUNG ADULTS: TE BOGALUSA HEART STUDY. T.A. Nicklas, DrPH, L. Myers, BA, C.C.
NUTRITIONAL, FUNCTIONAL, AND ACCEPTABILITY CHARACTERISTICS RETRO GRAIN PRODUCTS: KAMUT. C. Kies, Ph.D., R.D., and S. Downs, M.S., Dept. of Nutritional Science and Dietetics, University of Nebraska, Lincoln, Ne. Retro grains are under-utilized grains which have been largely by-passed in the development of commercial agriculture but which may have desirable nutritional, palatability and/or agronomic characteristics either for breeding programs for improvement of modern grains or for specialized markets. Kamut flour has recently become available in American stores. Kamut is the registered name for Triticum polonicurn; thus, is a relative of both modern common wheat (Triticum aestivum) and duram wheat (Triticum durum). Kamut flour products are reputed to be tolerated by about 70% of people with common wheat flour allergies. In trials conducted in this laboratory, acceptability of products containing whole ground kamut flour were compared against products containing 70% extracted red wheat flour and whole ground red wheat flour. Products investigated included yeast bread, cookies, pasta, quick bread, and ready-to-eat breakfast cereals. Whole ground kamut flour products tended to have a golden yellow color and a distinctive flavor. In general, whole ground kamut flour products yielded better palatability scores than did whole ground red wheat flour but poorer scores than did the extracted red wheat flour products. Functionality tests yielded directionally similar results to the palatability scores. Concentrations of selected minerals, protein, and fat in the three flours were analyzed. (U.S.D.A. C.S.R.S. Regional Research Project W-143)
Johnson, PhD, G.S. Berenson, MD, Tulane School of Public Health & Tropical Medicine, New Orleans, LA Dietary intake and alcohol consumption of adolescents and young adults (n=504, 58% female, 70% white) were examined using the 24-hour dietary recall. Ages ranged from 19 to 28 years (x=23 yrs). The average energy intake was 2342 kcal with a composition of 13% protein, 38% fat, 47% carbohydrate and 2% alcohol. The average cholesterol (298 mg) and sodium intake (3.5 gm) was high compared to a low fiber intake (12.3 gm). Thirty-seven percent did not eat breakfast, yet 93% consumed snacks, accounting for 27% of the total energy intake. Fifty percent ate at restaurants or fast-food outlet. Whites consumed significantly more protein (p<0.05), and sugar (p<0.001), specifically animal protein (p<0.01) and sucrose (p<0.05), than blacks who consumed significantly more starch (p<0.01) and dietary fiber (p<0.05). After adjusting for energy differences, males consumed significantly more vegetable protein (p<0.05) and starch (p<0.01) than females who consumed significantly (p<0.05) more mixed protein, sugar, calcium and potassium. Males and blacks consumed significantly more alcohol than females and whites. These data agreed with alcohol self-report questionnaires. Eighty percent consumed beer (particularly males) 18% consumed wine (particularly females) and 19% consumed hard liquor (particularly white females). The major food sources of total fat and saturated fat were beef (14%, 17%), fats and oils (13%, 11%) and poultry (10%, 9%). The fats and oils most frequently consumed were margarine, butter, mayonnaise, salad dressings, nondairy creamer, gravy and tartar sauce. Breads, grains, vegetables and soups were the major food sources of sodium and also contributed close to 60% of the dietary fiber consumed. These observations of nutrient intake patterns and food sources can be useful in development of intervention programs for adolescents and young adults.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION / A-71