Food Sources of Weight, Calories, and Three Macro-nutrients-NAHSIT 1993-1996

Abstract

The purpose of this study was to understand how various food groups contributed to food weights, calories, and three macro-nutrients in Taiwanese diet, using data from the Nutrition and Health Survey in Taiwan (NAHSIT) gathered during July, 1993 to June, 1996. Among 9,962 samples, 3,915 24-hour recalls were obtained from sampled adults aged 19 to 64. Foods consumed daily weighed on average 1,821g and 1,373g for males and females, respectively. In terms of food weights, the major food groups consumed by males were refreshment and snacks; vegetables; and cereals, grains, tubers, and roots; while the major food groups consumed by females were vegetables; fruits; and cereals, grains, tubers, and roots. Cereals, grains, tubers, and roots and meats were the two major calorie sources for both males and females. Food groups such as refreshments and snacks; protein foods other than meat, and fish; and fats and oils provided less but substantial amount of calories. In the analyses of food sources of macro-nutrients, we found that the Taiwanese diet provided for men 13.2 exchanges of cereals, grains, tubers, or roots (approximating 3.3 bowls of rice); 1 tablespoon of cooking fats or oils; 6.4 exchanges of meats, fish, legumes, or eggs; 0.3 exchange of dairy products; 3 exchanges of vegetables; and 1 exchange of fruits. It provided for women 9 exchanges of cereals, grains, tubers, or roots (approximating 2.3 bowls of rice); 1 tablespoon of cooking fats or oils; 4.5 exchanges of meats, fish, legumes, or eggs; 0.4 exchange of dairy products; 3 exchanges of vegetables; and 1.2 exchanges of fruits. Comparing to Taiwan dietary guidelines, these dietary patterns were adequate in vegetable consumption, high in the meats, fish, legumes, and eggs group but low in the cereals, grains, tubers, and roots; fruits; and dairy groups. Although the data showed a mean of 1 tablespoon of cooking oils and fats consumed by each individual, dietary fat in Taiwanese diet was above the upper ceiling of the recommended 30% of total calories. This was probably due to relatively low carbohydrate intake and increased consumption of invisible fats and processed / purchased foods in which fats and oils could not be easily quantified. The pork and pork products group was the major contributor of not only dietary protein but also fat. Carbohydrate intake primarily came from food categories of cereals, grains, tubers, and roots; refreshment and snack foods; and fruits in that order. Therefore, modification should be considered to reduce the amount and the fat content of the pork products consumed, to replace empty calories of refreshment and snack by cereals and grains, and to increase dairy products, and fruits to achieve a more balanced diet for Taiwanese. In addition, pragmatic consideration should be given to the daily dietary guidelines concerning the fats and oils and related food groups.