Assessment of dietary intake and alcohol consumption patterns of adolescents and young adults: The Bogalusa heart study

Abstract

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 (x̄=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.