Diets for Children and Adolescents That Meet the Dietary Goals

Dwyer, Johanna T.

doi:10.1001/archpedi.1980.02130230053016

Cited by 11 publications

(7 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…2, 23 Dwyer 24 suggested that the simplest recommendation for reducing children's total fat and saturated fat intake is to substitute skim milk for whole milk. Commercial fat-modified products such as salad dressing and cheese may further reduce fat intake; however, potential benefits of fat substitutes are speculative, 25 and research on the safety and efficacy of fat replacements in children's diets is needed.…”

mentioning

confidence: 99%

Impact of Adopting Lower-fat Food Choices on Nutrient Intake of American Children

Peterson¹,

Sigman‐Grant²

1997

Pediatrics

View full text Add to dashboard Cite

ABSTRACT. Objective. To compare the overall nutrient intake of American children (ages 2 to 19) who exclusively use skim milk instead of 1%, 2%, or whole milk; lean meats instead of higher-fat meats; or fat-modified products instead of full-fat products.Study Design. A unique sorting procedure was used to categorize respondents to the 1989 -1991 Continuing Survey of Food Intake by Individuals according to reported use or nonuse of certain fat-reduction strategies. Differences in intake of 23 macronutrients and micronutrients, as well as energy, by exclusive users, mixed users, and nonusers of each strategy were statistically analyzed using analysis of variance with Scheffe's test. The number of fat-reduction strategies used by the children as well as demographic characteristics also were analyzed.Results. Only a small number of children qualified as exclusive users of skim milk (3%), lean meats (2%), and fat-modified products (1%). Energy intakes for all children were below 100% of the recommended dietary allowance. However, children (n ‫؍‬ 85) who used skim milk exclusively in place of higher-fat milks closely approximated the current dietary recommendations (30% energy from fat, less than 10% from saturated fat, and less than 300 mg cholesterol) while maintaining adequate micronutrient intake and without significantly impacting energy. Children (n ‫؍‬ 52) who used lean meats in place of higher-fat meats achieved the guideline for total fat; however, energy intake was 70% of the recommended dietary allowance and vitamin E was 63%. Children (n ‫؍‬ 20) who use only fat-modified versions of cheese, salad dressing, cake, pudding, and yogurt made no significant impact on their energy, fat, or micronutrient intake. Of the 3299 children in the data set, only 3 qualified as users of two fat-reduction strategies and none qualified as users of all three strategies. Exclusive users of skim milk, lean meat, or fat-modified products were more likely to be female, white, and live in families with higher incomes. Those using skim milk or lean meat exclusively also were more likely to be older, whereas those exclusively using fat-modified products were younger. Furthermore, those using skim milk or fat-modified products exclusively were more likely to live in households where the head had more years of education, whereas those exclusively using lean meats were from households headed by those with slightly less years of education.Conclusions. Despite the inherent limitations of population-based food surveys (including issues of underreporting, lack of biological markers and accurate anthropometric measures, and limited nutrient databases), these results provide insight into the rate of use of certain lower-fat food choices by children and suggest exclusive use can facilitate achievement of contemporary dietary recommendations. The impact of using these fat-reduction strategies on children's overall nutrient intake differs depending on the strategy used. Use of skim milk is an economical single-food strategy that facilitates ach...

show abstract

mentioning

confidence: 99%

Impact of Adopting Lower-fat Food Choices on Nutrient Intake of American Children

Peterson¹,

Sigman‐Grant²

1997

Pediatrics

View full text Add to dashboard Cite

show abstract

“…The composition of consumed fatty acids remained unchanged re gardless of the proportion of calories provided by fat, and the PUFA/SFA ratio correlated negatively with calories provided by fat, but correlation coefficients were not significant. The potential risk of nutritional déficiences or deleterious effects due to a reduction in con sumed fat can be avoided if the nutrient requirements are fulfilled by proper food se lection [14,24], However, not only fat but also other food items comprised in the milk group, meat or in their substitutes were less frequently consumed in those with a low fat intake as we reported elsewhere [18,19]. The role of eating habits including both food selec tion and nutritional density is of particular importance for a properlv balanced diet [25,26], Furthermore, it should be noted that the collected data were analysed at four different points of time only, i.e.…”

Section: Discussionmentioning

confidence: 99%

Risk and Benefit of Low Fat Intake in Childhood

Vobecký

Normand

1995

Ann Nutr Metab

View full text Add to dashboard Cite

The consumption of a low-fat diet is advocated as beneficial in the prevention of cardiovascular disease. Because of still existing controversy the hypothesis whether low fat intake < 30% of total calories can maintain optimal growth and supply the desirable quantity of micronutrients was tested in a cohort of 500 children in preschool age. The children, apparently in good health and without any special dietary regimen, were stratified according to fat intake in three groups: < 30, 30-40 and > 40% of calories provided by fat. Our findings indicate that children with low fat intake were at a quite important risk of unsatisfactory intakes of fat-soluble vitamins, and also the nutritional density of consumed food was lower. The proportions of saturated (SFA), polyunsaturated and monounsaturated fatty acids were rather similar in all three groups, but cholesterol and SFA intakes decreased significantly in those with low fat intake. Serum cholesterol and triglyceride levels were however not significantly influenced.

show abstract

“…The difference in timing of development for different individuals and for each sex contributes to the variable nutrient needs of adolescents of the same age. Nutrient needs correlate with biological maturity, rather than with chronological age (40). Sexual maturity ratings or other clinical indices for assessing biological age are useful in making nutritional recommendations (142).…”

Section: Effects Of Puberty On Nutrient Needs and Dietary Habitsmentioning

confidence: 99%