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Food Intakes of School-Aged Children and Adolescents are Related to their Meal and Snack Patterns
SUNDAY, SEPTEMBER 17
POSTER SESSION: PROFESSIONAL SKILLS/NUTRITION ASSESSMENT/MEDICAL NUTRITION THERAPY TITLE: FOOD INTAKES OF SCHOOL-AGED CHILDREN AND ADOLESCENTS ARE RELATED TO THEIR MEAL AND SNACK PATTERNS AUTHOR(S): L.E. Cleveland, MS, RD; J.D. Goldman, MA; United States Department of Agriculture, Agricultural Research Center, Beltsville Human Nutrition Research Center, Beltsville, MD LEARNING OUTCOME: Identify the predominant meal patterns of children and adolescents 6 to 19 years old, and describe the differences in intakes from MyPyramid food groups associated with these meal patterns. TEXT: Meal patterns have changed over 25 years, with a marked increase in snacking, and relationships between meal patterns and food intakes are not known. This study was conducted to identify the predominant meal patterns of school-aged children and adolescents and determine associations with intakes from MyPyramid food groups. Data were from 6,603 6-19 year olds who completed a 24-hour dietary recall in the 19992002 National Health and Nutrition Examination Survey. Intakes were converted to servings from the grain, vegetable, fruit, dairy, and meat groups and teaspoons of added sugars using a modification of the Pyramid Servings Database, version 2. Associations were examined with linear regression, controlling for age, gender, race/ethnicity, family income, weight status, and energy intake. Six of 23 possible combinations of breakfast (B), lunch (L), dinner (D), and snacks (S) accounted for 80% of meal patterns reported: BLDⱖ2S (36.6%); BLD1S (14.3%); BDⱖ2S (9.5%); LDⱖ2S (8.5%); BLD (5.8%), and BLⱖ2S (5.7%). Mean energy intake (adjusted) was highest for the most popular pattern (BLDⱖ2S) at 2,479 kcal/day. This pattern also had significantly more servings of fruit than the other five patterns. Not snacking (BLD) was associated with the lowest energy (1,914 kcal/day) and added sugars intakes. Patterns highest in added sugars contained only two meals plus snacks (BDⱖ2S; LDⱖ2S; BLⱖ2S). Dinner skipping (BLⱖ2S) was associated with the lowest vegetable and meat intakes, and breakfast skipping (LDⱖ2S) with the lowest grain intake. These results contribute to understanding how meal patterns relate to food intakes of U.S. children and adolescents. FUNDING DISCLOSURE: None
TITLE: IS THERE A CORRELATION BETWEEN HYPERGLYCEMIA AND THE DELAYED IMPROVEMENT OF TRANSFERRIN LEVELS AMONG VENTILATOR DEPENDENT PATIENTS? AUTHOR(S): SI Austhof, MS RD LD; MA Saldivar, MS dietetic intern, Cleveland Clinic LEARNING OUTCOME: To determine if the occurrence of hyperglycemia effects the improvement of transferrin levels among ventilator-dependent patients. TEXT: Hyperglycemia has been shown to be an important marker of poor clinical outcomes such as proteolysis, poor wound healing, increased risk of infection, and mortality in patients with and without a history of diabetes. The prevention of these complications is especially important among ventilator-dependent patients to improve their success in weaning. The aim of this retrospective study was to determine if the occurrence of hyperglycemia (⬎126mg/dl) delayed the improvement of visceral protein stores. From 2003 to 2005, data was collected on 175 patients in a six-bed Respiratory Special Care Unit. Data for one half of the subjects were eliminated due to incomplete or missing data, leaving 86 patients (49 male, 37 female; mean age 65 years; 34% diabetic, 66% non-diabetic). Transferrin and glucose levels were computed on a regression line slope for each patient to see if there was any trend. Hyperglycemia tended to be associated with decreased transferrin levels in 49% of patients. This was not statistically significant (p ⫽ 0.91). Although this study did not show a relationship between hyperglycemia and a delay in the improvement of transferrin levels in ventilatordependent patients, further studies examining the incidence of hyperglycemia and its effect on nutritional status should be investigated. FUNDING DISCLOSURE: None
TITLE: EVALUATION OF NUTRITIONAL INTAKE AND DIETARY HABITS IN FOOTBALL REFEREES AUTHOR(S): L.R. Gonc¸alves; T.D. Meneses; V.H. Teixeira LEARNING OUTCOME: The aim of this study was to evaluate and to compare nutritional and energetic intake of Portuguese soccer referees (n⫽23; age between 24-45 years) and analyze their dietary patterns. TEXT: Soccer is a very demanding activity, not only to soccer players but also to referees, who have to occupy the better field position in order to have a correct judgment of the match. Although there are various studies about nutritional evaluation in soccer players, scientific literature neglects the referee role as an athlete, which is verified in lack of studies in this population. In our study, referees (n⫽23) completed a 7-day dietary record and the results showed that there were no differences between main and assistant referees. Energetic intake was 2813 ⫾ 287 kcal/day with a contribution of 18.5%, 44.5% and 34.4% from protein, carbohydrate and fat, respectively. Carbohydrate (4.1 g 䡠 kg⫺1 䡠 day⫺1), fiber and water intakes were low. Dietary assessment showed excessive sugar (18.6% energy), cholesterol (449 mg) and sodium (2790 mg) intakes. Participants had a probably inadequate intake of vitamin E (40% RDA) and folate (71.5% RDA) and a possibly inadequate intake of vitamin A (76.8% RDA), calcium (96.5% AI), potassium (79.7% AI) and magnesium (94.3% RDA). On average, athletes reported eating on ⬃5 separate occasions each day. Breakfast, lunch and dinner were the main contributors to the energetic intake (14.1%, 31.1% and 35.0%, respectively). The out meals (lunch and dinner) had a higher energy, fat, saturated fat and water intakes and lower intake of sugars and polyunsaturated fats. This population showed more concern in competition than in training days, especially, in preparation and recuperation periods. Dietary education could improve referees performance but also promote healthy dietary practices. FUNDING DISCLOSURE: None
A-22 / August 2006 Suppl 2—Abstracts Volume 106 Number 8
TITLE: AVOID TRIGGERING FOOD ALLERGIC REACTIONS: THE DEVELOPMENT AND EVALUATION OF A FACT SHEET FOR FOOD SERVICE OPERATIONS AUTHOR(S): D.A.Grasso, MA, RD; C.Byrd-Bredbenner, PhD, RD, FADA; J.Maurer, PhD, RD; Rutgers, The State University of New Jersey LEARNING OUTCOME: To describe the importance food service personnel place on serving allergen-free orders and the information food service personnel need to prevent triggering food allergic reactions in their customers. TEXT: Nearly seven million Americans have food allergies – a serious and sometimes fatal problem. Those with food allergies must avoid allergencontaining food. Eating away from home can make this avoidance difficult, especially if food service personnel (FSP) do not know how to safely serve customers with food allergies. Little research has addressed baseline food allergy knowledge and practices of FSP and few educational materials are available. Therefore, trained interviewers conducted key informant interviews with food service managers (N⫽33) in operations including quick service, fine dining, and school lunch using a guided interview protocol. During the ⬃30-minute interview, managers rated the importance of FSP knowing how to handle allergen-free orders (AFOs), described information most important for FSP to know about handling AFOs, and described the desired format of related educational materials. Managers rated knowing how to handle AFOs as very important (mean⫽ 4.6⫾0.8 on 5-point Likert-scale). Qualitative analysis revealed the most important educational messages were: food allergies are a serious health issue; food allergens can be almost any food (including identification of common food allergens and their possible presence as “hidden ingredients”); and steps to ensure AFOs. Managers indicated educational materials should be serious in tone, use photographs, be reproducible, durable, and in at least English and Spanish. Interview findings were used to create a factsheet for FSP. Factsheet drafts were evaluated by managers, then refined. The final factsheet has been legislatively mandated to be distributed to all food service operations in New Jersey to help FSP avoid triggering food allergic reactions. FUNDING DISCLOSURE: State of New Jersey, Department of Health and Senior Services
POSTER SESSION: PROFESSIONAL SKILLS/NUTRITION ASSESSMENT/MEDICAL NUTRITION THERAPY TITLE: FOOD INTAKES OF SCHOOL-AGED CHILDREN AND ADOLESCENTS ARE RELATED TO THEIR MEAL AND SNACK PATTERNS AUTHOR(S): L.E. Cleveland, MS, RD; J.D. Goldman, MA; United States Department of Agriculture, Agricultural Research Center, Beltsville Human Nutrition Research Center, Beltsville, MD LEARNING OUTCOME: Identify the predominant meal patterns of children and adolescents 6 to 19 years old, and describe the differences in intakes from MyPyramid food groups associated with these meal patterns. TEXT: Meal patterns have changed over 25 years, with a marked increase in snacking, and relationships between meal patterns and food intakes are not known. This study was conducted to identify the predominant meal patterns of school-aged children and adolescents and determine associations with intakes from MyPyramid food groups. Data were from 6,603 6-19 year olds who completed a 24-hour dietary recall in the 19992002 National Health and Nutrition Examination Survey. Intakes were converted to servings from the grain, vegetable, fruit, dairy, and meat groups and teaspoons of added sugars using a modification of the Pyramid Servings Database, version 2. Associations were examined with linear regression, controlling for age, gender, race/ethnicity, family income, weight status, and energy intake. Six of 23 possible combinations of breakfast (B), lunch (L), dinner (D), and snacks (S) accounted for 80% of meal patterns reported: BLDⱖ2S (36.6%); BLD1S (14.3%); BDⱖ2S (9.5%); LDⱖ2S (8.5%); BLD (5.8%), and BLⱖ2S (5.7%). Mean energy intake (adjusted) was highest for the most popular pattern (BLDⱖ2S) at 2,479 kcal/day. This pattern also had significantly more servings of fruit than the other five patterns. Not snacking (BLD) was associated with the lowest energy (1,914 kcal/day) and added sugars intakes. Patterns highest in added sugars contained only two meals plus snacks (BDⱖ2S; LDⱖ2S; BLⱖ2S). Dinner skipping (BLⱖ2S) was associated with the lowest vegetable and meat intakes, and breakfast skipping (LDⱖ2S) with the lowest grain intake. These results contribute to understanding how meal patterns relate to food intakes of U.S. children and adolescents. FUNDING DISCLOSURE: None
TITLE: IS THERE A CORRELATION BETWEEN HYPERGLYCEMIA AND THE DELAYED IMPROVEMENT OF TRANSFERRIN LEVELS AMONG VENTILATOR DEPENDENT PATIENTS? AUTHOR(S): SI Austhof, MS RD LD; MA Saldivar, MS dietetic intern, Cleveland Clinic LEARNING OUTCOME: To determine if the occurrence of hyperglycemia effects the improvement of transferrin levels among ventilator-dependent patients. TEXT: Hyperglycemia has been shown to be an important marker of poor clinical outcomes such as proteolysis, poor wound healing, increased risk of infection, and mortality in patients with and without a history of diabetes. The prevention of these complications is especially important among ventilator-dependent patients to improve their success in weaning. The aim of this retrospective study was to determine if the occurrence of hyperglycemia (⬎126mg/dl) delayed the improvement of visceral protein stores. From 2003 to 2005, data was collected on 175 patients in a six-bed Respiratory Special Care Unit. Data for one half of the subjects were eliminated due to incomplete or missing data, leaving 86 patients (49 male, 37 female; mean age 65 years; 34% diabetic, 66% non-diabetic). Transferrin and glucose levels were computed on a regression line slope for each patient to see if there was any trend. Hyperglycemia tended to be associated with decreased transferrin levels in 49% of patients. This was not statistically significant (p ⫽ 0.91). Although this study did not show a relationship between hyperglycemia and a delay in the improvement of transferrin levels in ventilatordependent patients, further studies examining the incidence of hyperglycemia and its effect on nutritional status should be investigated. FUNDING DISCLOSURE: None
TITLE: EVALUATION OF NUTRITIONAL INTAKE AND DIETARY HABITS IN FOOTBALL REFEREES AUTHOR(S): L.R. Gonc¸alves; T.D. Meneses; V.H. Teixeira LEARNING OUTCOME: The aim of this study was to evaluate and to compare nutritional and energetic intake of Portuguese soccer referees (n⫽23; age between 24-45 years) and analyze their dietary patterns. TEXT: Soccer is a very demanding activity, not only to soccer players but also to referees, who have to occupy the better field position in order to have a correct judgment of the match. Although there are various studies about nutritional evaluation in soccer players, scientific literature neglects the referee role as an athlete, which is verified in lack of studies in this population. In our study, referees (n⫽23) completed a 7-day dietary record and the results showed that there were no differences between main and assistant referees. Energetic intake was 2813 ⫾ 287 kcal/day with a contribution of 18.5%, 44.5% and 34.4% from protein, carbohydrate and fat, respectively. Carbohydrate (4.1 g 䡠 kg⫺1 䡠 day⫺1), fiber and water intakes were low. Dietary assessment showed excessive sugar (18.6% energy), cholesterol (449 mg) and sodium (2790 mg) intakes. Participants had a probably inadequate intake of vitamin E (40% RDA) and folate (71.5% RDA) and a possibly inadequate intake of vitamin A (76.8% RDA), calcium (96.5% AI), potassium (79.7% AI) and magnesium (94.3% RDA). On average, athletes reported eating on ⬃5 separate occasions each day. Breakfast, lunch and dinner were the main contributors to the energetic intake (14.1%, 31.1% and 35.0%, respectively). The out meals (lunch and dinner) had a higher energy, fat, saturated fat and water intakes and lower intake of sugars and polyunsaturated fats. This population showed more concern in competition than in training days, especially, in preparation and recuperation periods. Dietary education could improve referees performance but also promote healthy dietary practices. FUNDING DISCLOSURE: None
A-22 / August 2006 Suppl 2—Abstracts Volume 106 Number 8
TITLE: AVOID TRIGGERING FOOD ALLERGIC REACTIONS: THE DEVELOPMENT AND EVALUATION OF A FACT SHEET FOR FOOD SERVICE OPERATIONS AUTHOR(S): D.A.Grasso, MA, RD; C.Byrd-Bredbenner, PhD, RD, FADA; J.Maurer, PhD, RD; Rutgers, The State University of New Jersey LEARNING OUTCOME: To describe the importance food service personnel place on serving allergen-free orders and the information food service personnel need to prevent triggering food allergic reactions in their customers. TEXT: Nearly seven million Americans have food allergies – a serious and sometimes fatal problem. Those with food allergies must avoid allergencontaining food. Eating away from home can make this avoidance difficult, especially if food service personnel (FSP) do not know how to safely serve customers with food allergies. Little research has addressed baseline food allergy knowledge and practices of FSP and few educational materials are available. Therefore, trained interviewers conducted key informant interviews with food service managers (N⫽33) in operations including quick service, fine dining, and school lunch using a guided interview protocol. During the ⬃30-minute interview, managers rated the importance of FSP knowing how to handle allergen-free orders (AFOs), described information most important for FSP to know about handling AFOs, and described the desired format of related educational materials. Managers rated knowing how to handle AFOs as very important (mean⫽ 4.6⫾0.8 on 5-point Likert-scale). Qualitative analysis revealed the most important educational messages were: food allergies are a serious health issue; food allergens can be almost any food (including identification of common food allergens and their possible presence as “hidden ingredients”); and steps to ensure AFOs. Managers indicated educational materials should be serious in tone, use photographs, be reproducible, durable, and in at least English and Spanish. Interview findings were used to create a factsheet for FSP. Factsheet drafts were evaluated by managers, then refined. The final factsheet has been legislatively mandated to be distributed to all food service operations in New Jersey to help FSP avoid triggering food allergic reactions. FUNDING DISCLOSURE: State of New Jersey, Department of Health and Senior Services