Bread Group Research Articles

Are Registered Dietitians Following the food Guide Pyramid?

From a pool of 1020 active registered dietitians in a Mid-Western state4n the US, 120 ELD (RDs who had been practicing in dietetics for 3yrs or less) and 200 NELD (RDs who had been practicing in dietetics longer than 3yrs) were randomly selected and mailed a 57-item food frequency questionnaire that included portions sizes used in the Food Guide Pyramid. Of the 320 questionnaires mailed, responses were usable only from 55 ELD and 120 NELD. There was no significant difference in compliance between ELD and NELD in the bread, meat, milk and fruit groups. In the bread group, more ELD (82.1%) then NELD (79.3%) met the recommended servings. Compliance in the meat group between ELD and NELD was 71.4% and 74.4%. In the milk group, the ELD were slightly more compliant (71.4%) then NELD (63.3%). Mean intake in the milk group, for ELD (2.32 servings/d) and NELD(2.23 scrvings/d), showed both groups met the recommended servings of the FGP. More NELD (71.1%) than ELD (69.9%) were in compliance with the FGP in the fruit group. The vegetable group had relatively low compliance with NELD (45.5%) having a higher compliance compared to ELD (33.9%). Greater than 80% of ELD and NELD indicated moderate (< 2 servings per day) of fats, sweets and oils. These results indicate that registered dietitians are not forgetting the importance of proper nutrition and its effects on good health as they continue in the profession. This data also suggests that registered dietitians are continuing to model positive dietary behaviors to improve the respect, credibility and effectiveness of the dietetic profession.

The Effect of Folic Acid Fortification on Folate Intake in Rural Women

The objective of this study was to determine the effect of fortification on dietary folate intake in a sample of rural women. The 289 subjects were recruited at 2 community health screenings. Most were white (88%), college educated (51%), and middle income (60% with incomes $30K+). Average age was 47.7 years. Dietary assessment data were collected with a quantitative food frequency (Block) using the Nutrition DISCovery™ program. Fortification was simulated using the fortification standard, i.e., 140μg folic acid/100g flour. Mean dietary intake of folate increased significantly with fortification (320 vs 489μg, P<.001). Women in the lower quartiles for age (18-39 & 40-46y) consumed more servings from the bread group than women in the upper quartile (55-89 y). Thus, the improvement in folate intake for the younger women was significantly greater than older women (P=.003). On the other hand, the upper quartile women consumed significantly more servings of fruits (P<.001) and vegetables (P=.037) than women in the lowest quartile; food groups contributing to folate intake, but unaffected by fortification. The proportion of women consuming the dietary reference intake (DRI) of 400ug from food increased by 40% after fortification. From food alone, 35% of the women were still not meeting the DRI; this decreased to 20% when taking folic acid supplements into account. Concerns have been expressed that fortification may elevate folate intakes to unsafe levels (≥1000μg). Of the 10% of women meeting this criterion after fortification, their intakes ranged from 1009-1300 μg or levels that would preclude undue concern. Most of these women were taking a daily supplement of 400ug. The improvements in folate intake in this sample may not apply to groups with limited resources. Based on this sample of highly educated, adult women, the current level of fortification will improve the intakes of a large proportion of women especially when accompanied with folic acid supplements. However, some women still did not meet current recommendations.

Effects of encapsulated magnesium on growth and bone mineral concentrations in weanling rats

The effect of magnesium oxide (MgO) encapsulated (E) with a modified cellulose (Ethocel) on growth and bone minerals was assessed in weanling rats. Ethocel encapsulated Mg was added to bread flour at 10 or 30% of RDA/serving (80 mg/100g or 240 mg/100g dry bread). Bread meal, previously supplemented with Mg, was the sole source of Mg in the diet based on AIN93G. Male Sprague-Dawley rats, 26 d old, 8/group, were given either control diet: AIN93G or bread based diets: Mg10E, Mg30E and Mg30N (nonencapsulated) for 4 weeks. Food intake and weight gain of rats fed Mg10E and 30E diets declined 22 and 45%, respectively (P≤0.05). The decline in liver, femur and tibia weights was consistent with decreased food intake and weight gain. Plasma Mg remained unaltered, while plasma Ca concentrations were 14 and 26% lower than the control in the Mg30E and Mg30N groups (P≤0.05). Femur Mg levels were similar to control, but tibia Mg concentrations were reduced by an average of 24% in Mg10E and Mg30E groups and significantly (43%) in the Mg30N group. There was a significant reduction in tibia Ca in the Mg30N group of about 43%; the decline in femur and tibia calcium in the other two bread groups was less significant. The data suggest that encapsulation of MgO did not alter the bioavailability of Mg; it minimized the adverse effects of supplemental Mg on calcium homeostasis.

An assessment of iodine status of Saudi lactating mothers and its relation to iodine intake in Riyadh City

The present study was conducted to investigate the assessment of iodine status of Saudi lactating mothers and its relation to iodine intake in Riyadh City, by studying the concentration of iodine in milk (n = 104) and urine samples (n = 78), as well as studying the dietary iodine intake for 104 women from the Military Hospital—Riyadh City. Results revealed that mean iodine concentration of milk was 14.24 μg/dl, and 226.15 μg/gm creatinine of urine samples. However, about 15% of the lactating mothers showed low iodine concentration in both milk and urine samples. Intake of dairy foods had a significant effect on total iodine intake as well as on the iodine concentration in both milk and urine samples. In contrast, intakes of fish, vegetables and bread groups had no significant effect. Beverage intake results showed significant effect on iodine content of milk but not for urine samples. Although the highest percentage (83%) of lactating mothers in this study used iodine free salt, there were no significant differences in the type of salt used and the iodine concentration for both milk and urine samples. There was, however, a significant effect of vitamin and mineral supplement intakes on iodine concentration of milk and urine samples. It is recommended that nutrition education programs should be carried out to change food habits of the lactating mothers so as to increase their intake from the richest sources of iodine such as fish.

A Food Variety Index for Toddlers (VIT): Development and Application

Objective To develop a variety index based on the Food Guide Pyramid that is specific to toddlers and is indicative of dietary adequacy. Design Subjects’ mothers were assigned randomly to two in-home interviews with a registered dietitian at four possible collection periods: 24, 28, 32, or 36 months. Three days of dietary information were collected at each period. A Variety Index for Toddlers (VIT) was developed to assess variety within and among food groups based on the number of servings from the food groups in the Food Guide Pyramid. Subjects White children aged 24 to 36 months (n=124) and their mothers who were participants in an ongoing longitudinal study. Statistical analyses Descriptive statistical procedures were performed on VIT scores. Mean adequacy ratio (MAR) scores were calculated for all subjects and compared with VIT scores. Results Bread group scores were consistently the highest of the individual food groups (mean score=0.94 to 0.96 on the 0.0 to 1.0 scale); the vegetable and meat groups were generally the lowest (mean score=0.68 to 0.73 and 0.73 to 0.76, respectively). Mean VIT scores (an average of the five food group scores) over the four collection periods ranged from 0.79±0.14 to 0.81±0.15; a score of 1.00 represented intake of at least the minimum number of recommended servings from each food group. VIT scores were strongly correlated to the MAR score of nutrient adequacy ( r=+.74, P<.01). Applications The VIT can provide a numeric description of dietary variety specific to toddlers. VIT scores can be compared with other characteristics of children, and this index has the potential to be adapted for use with other age groups and populations. J Am Diet Assoc. 1997;97: 1382-1386.

A Variety index for Toddlers

LEARNING OUTCOME: To describe the development and validation of a dietary Variety Index for Toddlers (VTT)Variety in the diet is consistently emphasized in the Dietary Guidelines, but it has not been clearly defined. The pmpose of this study was to use the Food Guide Pyramid to develop a Variety Index for Toddler; (VTT) that also reflects dietary adequacy. Two days of food records and one 24-hour recall were collected from mothers. Subjects (n=124) were randomly assigned interviews at two of four possible collection periods: 24, 28,32, or 36 months. VTT scores were determined using the Food Guide Pyramid and serving sizes adapted for 2-year-olds. Foods consumed in amounts less than one half serving, and foods with little nutritional value (eg. candy) were excluded from the VTT. Index scores for the five food groups were averaged to give a VTT score for each subject, with a maximum score of 1.00. Mean VTT scores at 24, 28,32, and 36 months were 0.81 + 0.15,0.79 ± 0.14,0.81 + 0.13, and 0.80 + 0.14, respectively. Scores for each food group were truncated at the recommended number of servings for that group, preventing high intakes of one food group compensating for low intakes in others. A single food could not comprise more man 33% of the total for a food group. Variety over time for the bread group was consistendy the highest (0.94-0.96); while vegetable and meat groups were consistently low (0.68-0.73 and 0.73-0.76, respectively). The fiuit group had the widest range over four collection periods (0.71-0.84). Nutrient analysis of food data was performed using Nutritionist IV. Mean caloric intake ranged from 1412 at 24 months to 1504 at 36 months Percentage of the RDA was calculated for 12 nutrients, and the Mean Adequacy Ratio Score (MARS) was determined using methodology described by Guthrie and Scheer. The correlation between MARS and VTT scores was + 0.49 (p<.01), suggesting that the two scales are measuring both similar and different qualities in the diet Consumption of a limited number of nutrient-dense foods may yield a high MARS score, but the VTT score would be low. Results of die study indicate that the VTT is a valid measure of dietary variety.

Food surveillance in the Basque Country (Spain). II. Estimation of the dietary intake of organochlorine pesticides, heavy metals, arsenic, aflatoxin M1, iron and zinc through the Total Diet Study, 1990/91

Total diet samples purchased at monthly intervals between March 1990 and December 1991 were analysed for different contaminants and nutrients. Each total diet sample included 91 food items which were combined after preparation and/or cooking into 16 groups of similar foods. The 'market basket' was based on a food survey which referred to the adult population (25-60 years) carried out in the Basque Country between 1988 and 1990. The dietary intakes (micrograms/day) of lead (43), cadmium (11), mercury (18), arsenic (291), hexachlorobenzene (HCB) (0.2), alpha-hexachlorocyclohexane (alpha-HCH) ( < 0.1), beta-hexachlorocyclohexane (beta-HCH) (0.1), gamma-hexachlorocyclohexane (gamma-HCH) (2.9), dichlorodiphenyltrichloroethane (DDT) (0.3), dichlorodiphenyldichloroethene (DDE) (0.9), dichlorodiphenyldichloroethane (DDD)(0.2), dieldrin (0.5), heptachlor epoxide ( < 0.1), alpha-endosulphan (0.1) and beta-endosulphan (0.1) were all well below the respective Acceptable Daily Intakes or Provisional Tolerable Weekly Intakes. However, arsenic intake was much higher than that estimated in other countries and gamma-HCH was detected in anomalously high levels in the bread group. Dietary intakes of delta-hexachlorocyclohexane (delta-HCH), aldrin, endrin, heptachlor and methoxychlor were not calculated because no residues were detected in any of the samples. Aflatoxin M1 intake was not estimated owing to the low levels detected. Finally, zinc intakes (11.6 mg/day) were below the recommended dietary allowances for Spain and the same was true for iron (11.3 mg/day), but only for females.

Dietary patterns vs. dietary recommendations: identifying the gaps for complex carbohydrate.

Dietary guidelines of the U.S. and Canada recommend that 55% of dietary calories of individuals should come from carbohydrates, especially complex carbohydrates. However, they generally fail to describe how much should come from complex carbohydrates. Undoubtedly, this is because of confusion about the composition of complex carbohydrate foods and incomplete knowledge of the health benefits of all components of grain products. With the intent of shifting dietary food selection to increase carbohydrate consumption above the current 46% of calories, food guides recommend 5 to 12 servings per day from grain products. Current estimated intake for adults is between four to five servings of grain products, of which less than one is from whole grain, in an average 2000-kcal adult diet. To follow the advice of the U.S. Food Guide Pyramid, which suggests half the bread (grains) group should be whole-grain products, adult Americans should increase their intake of whole-grain products four- to fivefold and double their intake of total grain products.

An evaluation of food group intakes by Mexican-American children

Food group daily servings were examined for 3,436 children who participated in the Mexican-American portion of the 1982-1983 Hispanic Health and Nutrition Examination Survey (HHANES). Mean daily servings of 40 foods and food groups were calculated for four age groups: 1 to 2 years, 3 to 5 years, 6 to 11 years, and 12 to 17 years. The HHANES food servings data were combined into four major groups and compared with recommended servings for children. Mean daily servings of the milk group exceeded the recommended two to three servings for younger children but were low for teenagers. Meat group servings (including eggs and nuts/legumes) exceeded the recommended two daily servings for all age groups, whereas bread group intakes averaged 70% to 80% of a recommendation of four servings but only half of a recommendation of six servings. Intakes of fruits and vegetables were lowest, averaging only 33% to 47% of a recommended four servings, or 26% to 38% of a recommended five servings. Servings of all four groups were lowest for teenagers. A dietary score, based on the number of servings from each of the four groups, was developed for each child. Mean dietary scores ranged from 55% (teenagers) to 70% (toddlers and preschoolers) of the recommended score. According to these analyses, dietary guidance for Mexican-American children should focus on increasing intakes of fruits and vegetables and on encouraging more nutritious food choices by teenagers.

Relative Impact of Selected Factors on Food Choices of Elderly Individuals

ABSTRACTThis study examined the food variety and the effects of seven factors reflective of social, economical and health indices on the food choices of sixty-two urban dwelling individuals between sixty to seventy years of age. Food variety was assessed in terms of 157 foods grouped into eight food groups. The relative impact of the seven factors on food use was determined by Kendall's tau statistic. A salient identified factor was the use of dentures which reduced overall food variety. Living situations, particularly single dwelling conditions, exerted negative influences on food variety with the reduction of use frequency of foods in both bread and meat groups. The other five factors: education level, satisfaction with disposable income for food, social activity, emotional state and smoking habits limited food variety to a lesser extent than the aforementioned variables. The findings confirmed that attention to dental health and accommodation arrangements may aid in ensuring the diet quality of elderly persons.

The effects of carbohydrate-enriched meals on glucose turnover and metabolic clearance rates of glucose in type 2 diabetic patients.

The addition of fructose to natural meals elicits lower serum glucose and immunoreactive insulin responses when compared with that of sucrose and starch meals. Differences in rates of splanchnic glucose appearance and peripheral glucose disposal may be partly responsible. To evaluate the role of both parameters after different carbohydrate-enriched meals, we measured the arterialized venous blood glucose, immunoreactive insulin and gastric inhibitory polypeptide concentrations in seven Type 2 diabetic patients after ingestion of isocaloric test meals. Measurements were made in a random manner on three separate occasions. Fructose, sucrose, and bread supplementation constituted 68% of the total carbohydrate content of each meal. Rates of total glucose appearance, glucose utilization and metabolic clearance rates of glucose were determined by the D3-H-3 glucose prime-continuous infusion technique. The mean fasting glucose levels were similar in the three groups. Mean peak glucose concentrations and integrated incremental areas were significantly lower (p less than 0.02) after the fructose-enriched meals compared with that of either sucrose or bread. The basal arterialized venous blood glucose levels were similar in all three groups. The mean incremental integrated arterialized venous blood glucose area was significantly lower in the fructose group when compared with the sucrose (p less than 0.05) and bread (p less than 0.02) groups. The mean fasting gastric inhibitory polypeptide levels were similar in the three groups. However, the mean incremental integrated gastric inhibitory polypeptide areas were significantly lower in the fructose group compared with the sucrose and bread groups (p less than 0.01 and p less than 0.05 respectively). Basal hepatic glucose outputs were not significantly different in the three groups.(ABSTRACT TRUNCATED AT 250 WORDS)

The effect of different levels of wheat bran on iron absorption in rats from bread containing similar amounts of phytate.

1. Iron absorption was studied in weanling rats using balance techniques from semi-synthetic diets containing dried white bread (60.5 g dietary fibre/kg. White & Southgate, unpublished results), brown bread (130.2 g dietary fibre/kg) or wholemeal bread (221.2 g dietary fibre/kg) at a level of 300 g/kg and compared with a control group given a diet containing added FeSO4 at a similar Fe level to that for the bread groups. The dried bread contained 6.2-6.4 g phytate/kg. 2. Absorption of Fe was significantly higher (P less than 0.001) in the control group (0.45) than in the White (0.28), brown (0.31) or wholemeal (0.24) groups. 3. A second experiment was carried out on 6-week-old rats in which the dried bread was extrinsically labelled with 59Fe and absorption from a single meal measured by both faecal excretion and incorporation of 59Fe into the blood. Control animals were given 59FeSO4 for comparison. 4. The excretion of 59Fe (% of administered dose) was significantly lower (P less than 0.001) in the control group (31) than in the white (48), brown (45) or wholemeal (47) groups. After 10 d the control group had significantly more 59Fe in the blood than the bread groups, but there were no differences between the bread groups. 5. It appears that wheat bran fibre itself has no effect on the retention of Fe from the diet in the rat, when supplied in amounts similar to those found in commercially-available bread.

Plasma glucose and insulin responses to orally administered carbohydrate-rich foodstuffs.

Healthy individuals were given different carbohydrate-rich test meals (each with an energy content of 300 kcal) after a standardization period. Plasma glucose and insulin were measured during the tests. When compared with an ordinary oral glucose load, potato had a post-prandial plasma glucose and insulin response not statistically different from the glucose load, the bread group had a weaker and slower response than the potato group, and rice had a response between the two other groups. Gastric emptying, the availability of the starch for digestion and differences in the carbohydrate content are discussed as possible explanations for these differences.