Changes In Total Fat Intakes of Children and Their Food Group Sources of Fat, 1989-91 Vs. 1994

Abstract

LEARNING OUTCOME: To better understand what changes in dietary patterns are contributing to decreasing overall fat intake for children 2-17 years of age between 1989-91 and 1994. The U.S Department of Agriculture's Continuing Survey of Food Intakes by Individuals (CSFII) 1989–91 and 1994 data indicate that fat intakes by children 2–17 years of age declined from 34 percent of calories in 1989–91 to 33 percent of calories in 1994. Using descriptive statistics with weighted data, this study investigated fat intakes of these children by selected age and sex groups to determine which age-sex groups have experienced the largest declines in fat intakes. In addition to examining total fat intake, we examined fat intakes from selected food groups to obtain knowledge of what changes in dietary patterns are contributing to decreasing overall fat intake. The sample included 5,632 children 2–17 years of age who provided valid 24-hour dietary recall data from either CSFII 1989–91 or CSFII 1994. One child was randomly selected from each survey household to avoid household clustering effects. Results suggest that male children ages 12–17 experienced the largest decline in fat intake between 1989–91 and 1994. Their fat intake declined from 35 percent of calories in 1989–91 to 32 percent of calories in 1994. For all children ages 2–17 whole milk consumption declined substantially, while skim milk consumption rose. Consumption of grain mixtures increased from 1989–91 to 1994 while fat density of grain mixtures decreased slightly. Other lowfat products such as beverages increased, contributing to a decreased fat density of the diet. Although overall fat density decreased, total calories increased. Consumption rates and fat density of selected food groups are compared for selected age and sex groups within the 2–17 age range between 1989–91 and 1994. Overall food group consumption patterns are examined, and implications of the findings for overall diet quality are considered.