Food Group Categories Research Articles

Development of Semiquantitative Food Frequency Questionnaire for Identification of Indigenous Dietary Patterns in Prediabetic Adult Women

Dietary patterns influence the progression of prediabetes, so it is necessary to develop representative instruments for measuring eating habits, primarily indigenous dietary consumption. The research aimed to develop a semiquantitative food frequency questionnaire to identify indigenous dietary patterns in prediabetes sufferers in Gorontalo Regency. The research was a descriptive study that tested the validity and reliability of the food frequency questionnaire semiquantitative (FFQ-SQ). The research was conducted in Limboto Barat Health Center, based on the prevalence of diabetes mellitus. Selection samples using purposive sampling with 30 adult women. The validity test used internal validity Pearson correlation, while the reliability test used internal consistency Cronbach α. Comparison of average FFQ-SQ and recall 2 x 24-hours using Wilcoxon test. The results showed that 12 food groups consisted of 207 food items and indigenous food products with validity tests 123 items valid, 67 items invalid, and 17 items never consumed by the subject study in the previous month; the reliability test showed food group category low 10, moderate 5 and high 3. Comparative analysis of the energy and nutrient intake between FFQ-SQ with recall 2 x 24 hours showed significant differences in intake of carbohydrates, fiber, vitamin E, vitamin B1, folic acid, vitamin C, potassium and zinc (p-value < 0.005), and comparison of energy and nutrient intake between FFQ-SQ1 and FFQ-SQ2 showed no significant difference (p-value> 0.005). The conclusion was FFQ-SQ with 123 items of foods and derived products is valid and reliable for measuring the eating habits of prediabetic adult women.

USING NETWORK ANALYSIS TO EXPLORE DIFFERENCES IN DIETARY INTAKES ACROSS OLDER ADULTHOOD

Abstract Federal nutrition guidance in the Unites States (US) is based on the premise that healthy diets can help delay the onset or progression of age-related disease and disability. Yet, little is known about if or how dietary intakes differ across the older adulthood age span. We used NHANES 2015-2016 and 2017-March 2020 data to examine the dietary intakes of 60-69 year old (n=2079), 70-79 year old (n=1181) and 80+ year old (n=644) adults in the US. Mutual information was used to infer network relationships among all possible pairs of fourteen What We Eat in America food group categories. Based on edge weights, we observed some similarities and some differences in the manner in which food groups were co-consumed across older adulthood. For example, fruit and dairy were co-consumed similarly in the three age groups. Among the 60-69 and 70-79 year olds, protein and vegetables were co-consumed, while fruits were consumed with grains and mixed dishes. However, in the 80+ year olds, vegetables were mostly consumed with fats and oils, but less so with protein, and grains were consumed with dairy, but less so with fruit. Based on a network science approach, the manner in which food groups are consumed appears to change throughout older adulthood. Future studies are needed to evaluate consumption patterns of specific foods among age-defined and other subgroups of older adults and explore potential associations with age-related health outcomes.

Characterizing the Diet Quality of Family Meals Served at Home Utilizing the Healthy Meal Index: A Descriptive Study Among Head Start Caregivers

ObjectivesThe purpose of this study was to characterize the dietary quality of Head Start (HS) caregivers’ family meals utilizing the Healthy Meal Index (HMI) assessment tool. MethodsIn this cross-sectional study, participants were recruited from three HS programs located in Southside, Columbus from September 2020 to September 2021. Trained research assistants asked participants to recall the food(s) and beverage(s) served at their last family meal. The meal report was coded into food group categories and scored using the HMI scoring system. The HMI Adequacy score (HAS) represents the presence of foods aligned with a healthy diet (e.g., whole fruit). The HMI Moderation score (HMS) represents the absence of foods recommended to be consumed in moderation (e.g., convenience foods). The HAS and HMS are summed to obtain the HMI Total score (HTS). A higher score (HAS, HMS, or HTS) signifies a better dietary quality. Overall means ± SD were calculated for each score. ResultsSixteen HS caregivers enrolled in the study. 81.3% of caregivers identify as Black. The mean ± SD caregiver age was 31.6 ± 8.9 years, 93.8% were female, and 43.8% were low-income. The mean ± SD for HAS was 40.9 ± 5.2 (out of 65), HMS was 19.3 ± 8.5 (out of 40), and HTS was 60.3 ± 9.4 (out of 105). All meals provided at least one vegetable and protein source. 93.75% of meals contained a convenience food. No meals contained whole grains, and 12.5% of meals provided a whole fruit. ConclusionsThe dietary quality of family meals served at home among HS caregivers demonstrate a need for improvement to support healthy development of HS children. These results will inform future intervention work. Funding SourcesUSDA CYFAR.

Socio-Demographic Factors and Food Preferences of International Students in Universiti Putra Malaysia

ObjectivesWhile the number of international students has been increasing in Malaysia, understanding their needs and emphasizing their food-related- issues became more significant. This study aimed to determine the relationship, differences and contributions between socio-demographic factors and food preferences of international students in Universiti Putra Malaysia. MethodsAbout 619 respondents participated this cross-sectional study. International students were recruited through their email addresses. Firstly, participants were asked about their socio-demographic factors. Then, their food preferences were assessed with food preference questionnaire. About 77 food items were selected to fall into six food group categories; animal (14), starch (12), dairy (eight), fruit (15), snack (eight), and vegetable (20). Participants were asked to rate 77 food items on a Likert scale, ranging from dislike a lot (1 point) to like a lot (5 points). Pearson’s and Spearman correlation, Independent t-test, Kruskal Wallis and multiple linear regression were conducted. ResultsThe participants were mainly between 18 to 25 years old (37.2%) and single (67%). The majority was males (60.7%). More than half (57%) of the respondents had monthly income equal to or less than RM 2000 (478 USD). As for education level; 38% of the respondents were doing PhD while 33.6% were undergraduate students. About 37.2% were Middle Eastern followed by Asians (33.8%). Age was found to be significantly correlated with animal (r = –0.105, p = 0.010), starch (r = –0.115, p = 0.005) and snack-related (r = –0.155, p < 0.001) food groups. Likewise, education level was found to be negatively correlated with food preferences including animal (r = –0.142, p < 0.001), starch-related foods (r = –0.125, p = 0.002) and vegetable (r = –0.140, p = 0.001). There was a significant difference between males and females (t = –3.742, p < 0.001) in terms of vegetable preferences. Gender, education level, household composition and age were significant contributors to food preferences. Fruits (apples and grapes) were the most liked food group among all six food categories. On the other hand, dairy foods were the least preferred one. ConclusionsAge, gender and education level were important demographic factors towards food preferences among international students in Universiti Putra Malaysia. Funding SourcesNone.

Dietary diversity and associated factors among adolescents in eastern Uganda: a cross-sectional study

BackgroundGlobally adolescents constitute over 16% but in SSA, they make up 23% of the population. While little is known about diets of these adolescents, rapid changes in physiological and social processes undergone require adequate diets. This study aimed to determine dietary diversity and associated factors among adolescents residing in the Iganga -Mayuge HDSS.MethodsAs part of the African Research, Implementation Science, and Education (ARISE) Network, we analysed collected data among 598 adolescents to assess the health status and adolescents’ behaviour. Dietary diversity was scored using the 9 food group categories as per the Food and Agriculture Organization -WDDS. Crude and adjusted prevalence rate ratios were estimated using the modified Poisson regression model to identify associated factors.ResultsAmong the participants, 45.3% had a low dietary diversity score. Proportions of adolescents who consumed from the different food categories over a 24-h period were; cereals/roots/tubers (99.7%), fats & oils (87.0%), spices & beverages (84.1%), sweets (77.1%), legumes (66.2%), other non-vitamin A-rich vegetables (53.8%), dark green leafy vegetables (42.3%), meat/poultry/fish (33.1%), dairy products (32.9%), eggs (11.2%), vitamin A-rich fruits and vegetables (33.4%) and other fruits (8.2%). Staying with a single parent or guardian, low socio-economic class, and dependency on home meals was associated with low dietary diversity.ConclusionsAdolescents diets were low in diversity and characterised with low micronutrients source foods, but plenty of fats and oils. Interventions to address contributing factors to the burden ought to target the parenting contexts of the adolescents residing in rural eastern Uganda.

Changes in consumption of added sugars from age 13 to 30years: a systematic review and meta-analysis of longitudinal studies.

SummaryAdded sugar intake during adolescence has been associated with weight gain and cardiometabolic risk factors. Moreover, dietary habits may persist into adulthood, increasing chronic disease risk in later life. This systematic review investigated changes in intake of added sugars between the ages of 13 and 30 years.Literature databases were searched for longitudinal studies of diet during adolescence or early adulthood. Retrieved articles were screened for studies including multiple measures of intake of sugars or sugary foods from cohort participants between the ages of 13 and 30. Data were analysed using random‐effects meta‐analysis, by the three main nutrient and food group categories identified (PROSPERO: CRD42015030126).Twenty‐four papers reported longitudinal data on intake of added sugar or sucrose (n = 6), sugar‐sweetened beverages (SSBs) (n = 20) and/or confectionery (n = 9). Meta‐analysis showed a non‐significant per year of age decrease in added sugar or sucrose intake (−0.15% total energy intake (95%CI −0.41; 0.12)), a decrease in confectionery consumption (−0.20 servings/week (95%CI −0.41; −0.001)) and a non‐significant decrease in SSB consumption (−0.15 servings/week (95%CI −0.32; 0.02)). Taken together, the overall decrease in added sugar intake observed from adolescence to early adulthood may suggest opportunities for intervention to further improve dietary choices within this age range.

Development and validation of a food frequency questionnaire to assess omega-3 long chain polyunsaturated fatty acid intake in Australian children aged 9-13 years.

The present study aimed to develop a food frequency questionnaire (FFQ) assessing dietary omega-3 long chain polyunsaturated fatty acid (n-3 LCPUFA) intake in Australian children and to validate the FFQ against a 7-day food diary. The investigation comprised a cross-sectional and validation study. The study setting was two private primary schools in the in the Illawarra region of New South Wales. Twenty-two Australian children, aged 9-13 years, who were not on a special diet or receiving medical care that limited their food choice in the 3 months prior to recruitment, were recruited into the study. A total of 131 items, classified according to seven food group categories, was included in the n-3 LCPUFA FFQ, as identified from published dietary surveys and a supermarket survey. Good correlations between the FFQ and the 7-day food diary were observed for eicosapentaenoic acid (EPA) [r = 0.691, 95% confidence interval (CI) = 0.51-0.83, P < 0.001], docosahexaenoic acid (DHA) (r = 0.684, 95% CI = 0.45-0.84, P < 0.001) and total n-3 LCPUFA (r = 0.687, 95% CI = 0.48-0.85, P < 0.001). Bland-Altman plots showed an acceptable limit of agreement between the FFQ and the average 7-day food diary. However, the mean EPA, DHA and total n-3 LCPUFA intakes estimated from the FFQ were significantly higher than those from the average 7-day food diary estimates (P < 0.001). A novel n-3 LCPUFA FFQ that has been developed to estimate dietary n-3 LCPUFA intakes in Australian children has been shown to have relative validity. The FFQ provides a useful contribution to dietary assessment methodology in this age group; however, reproducibility remains to be demonstrated.

Comparison of International Dietary Guidelines and Food Guides in Twelve Countries across Stages of the Nutrition Transition

Evaluating dietary guidelines from various countries can help identify their strengths and limitations, yet such assessments are lacking. This study aimed to qualitatively compare current population‐level dietary recommendations and pictorial food guides issued by government or nutrition agencies in 12 countries across nutrition transition stages (early, ongoing, transitioned) and the World Health Organization. The examined content included general and specific recommendations for consumption of foods or dietary practices within main categories of food groups, nutrients, or beverages; additional advice on lifestyle, nutritional, cooking, or eating habits; and specific food examples depicted in food guides. Food group categories varied considerably by country (especially for legumes), but general and serving‐specific recommendations were mostly consistent, except for servings of Cereals and Grains, and Alcohol. All countries included physical activity recommendations, as well as advice pertinent to their culture or needs within nutrition transition stage. Food guides were generally plate‐ or pyramid‐shaped, and depicted culturally‐appropriate healthy options but also unfavorable foods. Recommended proportions of macronutrients or food groups were largely for carbohydrates or cereals/grains and vegetables. In summary, international dietary guidelines across nutrition transition stages are consistent and generally health‐promoting, but they could be strengthened with additional evidence‐based food depictions and advice on beneficial dietary and eating habits.

Optimisation modelling to assess cost of dietary improvement in remote Aboriginal Australia.

BackgroundThe cost and dietary choices required to fulfil nutrient recommendations defined nationally, need investigation, particularly for disadvantaged populations.ObjectiveWe used optimisation modelling to examine the dietary change required to achieve nutrient requirements at minimum cost for an Aboriginal population in remote Australia, using where possible minimally-processed whole foods.DesignA twelve month cross-section of population-level purchased food, food price and nutrient content data was used as the baseline. Relative amounts from 34 food group categories were varied to achieve specific energy and nutrient density goals at minimum cost while meeting model constraints intended to minimise deviation from the purchased diet.ResultsSimultaneous achievement of all nutrient goals was not feasible. The two most successful models (A & B) met all nutrient targets except sodium (146.2% and 148.9% of the respective target) and saturated fat (12.0% and 11.7% of energy). Model A was achieved with 3.2% lower cost than the baseline diet (which cost approximately AUD$13.01/person/day) and Model B at 7.8% lower cost but with a reduction in energy of 4.4%. Both models required very large reductions in sugar sweetened beverages (−90%) and refined cereals (−90%) and an approximate four-fold increase in vegetables, fruit, dairy foods, eggs, fish and seafood, and wholegrain cereals.ConclusionThis modelling approach suggested population level dietary recommendations at minimal cost based on the baseline purchased diet. Large shifts in diet in remote Aboriginal Australian populations are needed to achieve national nutrient targets. The modeling approach used was not able to meet all nutrient targets at less than current food expenditure.

Development of a Korean Diet Score (KDS) and its application assessing adherence to Korean healthy diet based on the Korean Food Guide Wheels

The most critical point in the assessment of adherence to dietary guidelines is the development of a practical definition for adherence, such as a dietary pattern score. The purpose of this study was to develop the Korean Diet Score (KDS) based on the Korean Food Balance Wheel and to examine the association of KDS with various lifestyle characteristics and biochemical factors. The dietary data of 5,320 subjects from the 4th Korean National Health and Nutritional Examination Survey were used for the final analysis. The food guide was composed of six food group categories; 'grain dishes', 'fish and meat dishes', 'vegetable dishes', 'fruits', 'milk' and 'oils and sugars'. Based on the recommended serving numbers for each group, the scores measuring adherence to this food guide were calculated from the dietary information from the 24-hour dietary recall questionnaire, and then its correlation with various characteristics was assessed. KDS was significantly associated with several clinical, lifestyle and socioeconomic factors as well as diagnosed disease history. The higher quintile group of KDS showed a significantly lower level in fasting blood glucose, systolic blood pressure, triglycerides, current smoking and drinking as well as higher leisure time activity, house income and education. Furthermore, the KDS quintile group of women was inversely associated with hypertension, osteoporosis and diabetes. A higher KDS quintile was characterized with a higher intake of several critical nutrients, such as Ca, Fe and vitamins as well as a desirable nutrition balance such as the ratio of macronutrients. Our results demonstrate that KDS is a beneficial tool in assessing the adherence to a healthy diet based on the Korean dietary guidelines. We suggest that KDS could be a useful indicator for evaluating the dietary balance of the Korean population.

Adherence to Canada's Food Guide among Pharmacy Students

Background: Canada's Food Guide is a well-recognized tool used to optimize the diets of Canadians. Although community pharmacists are in an ideal position to educate their clients about healthy eating, it is not known if they are adequately prepared to do so. Methods: We developed a questionnaire to assess knowledge of and adherence to Canada's Food Guide among undergraduate pharmacy students at the University of Saskatchewan. Results: Of 354 registered pharmacy students, 291 completed the survey, for a response rate of 82.2%. Overall, knowledge of the Food Guide was poor. In almost every food group category, less than 50% of respondents could correctly identify the number of recommended daily servings for adults under 50 years of age. Self-reported adherence to the Food Guide was similarly poor. For instance, in the vegetables and fruit category, 86.5% (64/74) of males and 67.6% (140/207) of females failed to reach daily recommendations. Of the students who responded, the vast majority (93.4%; 254/272) believed that the Food Guide was a useful tool that pharmacists should be taught, and 65.4% (178/272) reported feeling comfortable advising adults about their general nutrition needs. Discussion: Pharmacy students appear unprepared to educate clients about recommendations in Canada's Food Guide, and their personal dietary habits fell far below recommendations. Conclusion: Clearly, more attention needs to be paid to general nutrition among pharmacy students, for both personal and professional reasons.

Food Group Categories of Low-income African American Women

Objective Describe lay food group categories of low-income African American women and assess the overlap of lay food groups and MyPyramid food groups. Design A convenience sample of African American mothers from a low-income Chicago neighborhood performed a card-sorting task in which they grouped familiar food items into food groups. Setting One-on-one interviews in a neighborhood community center. Participants Twenty-eight African American mothers. Main Outcome Measure A hierarchical taxonomy of food groups for each participant, represented as a matrix of distances among food items in the individual sort of each participant. Analysis Cultural consensus analysis, hierarchical cluster analysis, and coding of food group category labels and sorting justifications. Results Consensus analysis revealed a consistent cultural model of lay food groups among the women. Lay food groups were systematically different from MyPyramid food groups. Lay food groups were more influenced by how food items are prepared or when and how food items are eaten than are MyPyramid food group categories. Conclusions and Implications Nutrition messages framed using lay food group categories of low-income African Americans may be more effective for that population than messages using MyPyramid food group categories.

Individual differences in the conceptualization of food across eating contexts

Individual differences in food-related knowledge structures were explored by applying schema theory to examine the categories 42 adults used to classify foods across four eating contexts. Food card-sort labels were organized into 12 categories, category salience for each person was evaluated, and cluster analysis was used to identify clusters of participants according to the salience of their categories. Clusters were further evaluated for complexity and consistency of category use across contexts. Seven food schema clusters were identified. Meal/time and Routine categories were the most salient overall and were used by most clusters. Well-being, Person, Source, Convenience, Meal component, and Food group categories varied in salience across clusters. The complexity and consistency of the food categories participants used across the contexts varied among the clusters. This study provided insight about cognitions that may underlie food-choice behaviors. Understanding individuals’ food schemas could help nutrition professionals tailor messages to maximize health impact.

Food group categories used in dietary analysis can misrepresent the amount and type of fat present in foods

AbstractObjective: To determine whether analysis of food intake data using different food group classification systems changes the apparent contribution of defined food groups to total daily fat intake.Design: Three food classification systems were used to assess dietary intake of male omnivore subjects from a food frequency questionnaire.Setting: RMIT University, Melbourne, Australia.Subjects: A total of 78 healthy men aged 20–55 years, divided by meat consumption into moderate meat‐eaters (n = 60) and high meat‐eaters (n = 18).Methods: Dietary intake data were collected as semi‐quantitative food frequency questionnaires and analysed using the NUTTAB 95 database. The contribution of food groups to nutrient intakes was determined using three food classification systems.Results: When red meat was grouped with meat, poultry and game products and dishes, ‘meat’ contributed 19.8% of total fat to a diet typical of an adult Australian man. When lean meat cuts were distinguished from meat products or dishes and fast foods, ‘red meat cuts’ provided only 4.3% of the total fat in this diet, whereas ‘fast foods’ provided 18.7%.Conclusions: Food classification systems have a profound impact on the apparent nutrient content of defined food groups, particularly the fat content attributed to meats. Less precise systems may result in provision of misleading dietary advice. Meats such as lean beef and lamb can be a valuable part of a healthy diet by providing important nutrients, especially iron, zinc and vitamin B12, but relatively little fat.

FROM THE EDITOR

This issue of the Journal represents another landmark development, with the supplementary publication of the abstracts for the 24th National Conference of the Dietitians Association of Australia. The theme of the conference is ‘Food and beyond: exploring frontiers in science and practice’.** Members and subscribers can view the supplement online at http://www.blackwell-synergy.com/loi/ndi. The topics covered in the conference reflect much of the material presented through the Journal, including a plenary session provided by Dr Ruth de Busk, whose Editorial on nutrigenomics in a previous issue of the Journal came to life in her presentation on future dietetics. The Editorial in this issue, provided by Professor Sandra Capra, builds on Professor Capra’s presentation at the conference on the revised nutrient reference values for Australia and New Zealand, with implications for nutrition professionals. Here we are reminded of the challenges faced with defining adequate diets, optimal nutrient intakes and the formulation of food groups. The leading article by McNaughton and the referent research piece by Mann and colleagues both pick up on the impact of decisions that lead to food groups. The logic behind these decisions needs to be made transparent to enable adequate critique of analytical outcomes that use the food group categories. The Mann study draws on dietary methodology, a core element of nutrition and dietetics research. In an analysis funded by Meat and Livestock Australia, the report shows that data from a food frequency questionnaire could produce outcomes showing the impact of red meat consumption on total fat intake to vary from 19.8% to 4.3% depending on how the food classification system was applied. This finding has important implications for practitioners working in both the public health and food industry contexts who need to know how to position their advice on food in a fair, accurate and productive way. Providing effective dietary advice for clinical conditions also requires a strong evidence base. This issue is addressed in the review by Volker and Yunianingtias on the nutritional management of non-alcoholic steatohepatitis, a condition with some association to metabolic syndrome. Although most of the evidence was provided in smaller clinical studies, nutritional therapy was found to be targeted at risk factors. As with metabolic syndrome, diet and exercise intervention appeared to provide benefits, whereas some interesting opportunities with vitamin E and omega-3 fatty acids warranted further exploration. Preventing metabolic syndrome in another population group, recent migrants, would benefit from an understanding of dietary acculturation, the focus of the research by Renzaho and Burns. In a study of 139 Melbourne households, new foods consumed by sub-Saharan migrants were identified as pizza, breakfast cereal and other fast foods, but included new types of vegetables and fruits, and oils (olive and canola). Although concerns about the negative impact of diet acculturation are prudent, there is also room to consider the positives. Breastfeeding mothers are another group that require particular attention from nutritionists, who in turn need to base their advice on a strong evidence base. It is pleasing then to see another systematic review, this time from Giglia and Binns on alcohol and lactation. With a focus on alcohol effects on lactogenesis as well as effects on the infant, the authors conclude that the use of alcohol in this context needs to be prudent, putting limits of only one to two standards drinks after breastfeeding. How parents gain information on diet and nutrition is the focus of the final paper, an insight report from Steinbeck and Owaimrin. Here the focus is on weight management using the Internet. The authors conclude that there appears to be a paucity of accessible information related to childhood weight management. In keeping with the theme of a strong evidence base for practice, the authors also suggest that websites include clinically approved management guidelines and confirm to e-health codes of ethical practice. The June issue of the Journal also includes book reviews on some very interesting new offerings, and an update on articles of interest reported in the nutrition science literature. The continuing education section by Patch, covering consumer behaviour, is something different and relevant to all walks of practice. Combined with the conference supplement, I trust you enjoy the mid-year treat.

Effect of the Food Guide Pyramid on Food Advertising

The purpose of this study was to examine changes in advertising frequency of foods classified into the food group categories of the Food Guide Pyramid and nutrition claims in response to the release of the Pyramid. Using content analysis, food advertisements in selected issues of two culinary magazines ( Bon Appetit and Gourmet) and two health-oriented magazines ( Cooking Light and Eating Well) were examined in 1991 (n = 403) and 1994 (n = 294), representing the periods before and after the release of the Food Guide Pyramid, respectively. Fruits and vegetables were the least frequently advertised food groups in both magazine categories examined.There was no significant change (p > .05) in the advertising frequency of the food group categories of the Food Guide Pyramid from 1991 to 1994 for either of the two magazine categories. In the culinary magazine category, Consumer-Related and General Health claims increased while all other claims decreased from 1991 to 1994. The advertising frequency of all claim categories remained unchanged from 1991 to 1994 in the health-oriented food magazines. In conclusion, there was little evidence of responsiveness of food advertising to the release of the Food Guide Pyramid in this study.