Disaggregating composite food codes in the UK National Diet and Nutrition Survey food composition databank

Fitt, Emily; Mak, Tsz Ning; Stephen, Alison M.; Prynne, Celia J.; Roberts, Caireen; Swan, Gillian; Farron-Wilson, Melanie

doi:10.1038/ejcn.2010.207

Cited by 61 publications

(60 citation statements)

References 10 publications

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“…These findings again indicate that without addressing wider psycho-social determinants of home cooking, e.g., time demands, food poverty, and familial preferences; increasing levels of CS and FS will fall short of significantly impacting dietary quality (Stead et al 2004). It is worth noting however, that the lack of effect with regard to improvements in vegetable intake in most cooking and food preparation interventions could also relate in some part to measurement difficulties; vegetables are more often consumed as part of mixed dishes making it difficult to recall or visualise (Fitt et al 2010), and accurate recording of vegetables has been noted as particularly challenging within the research field (Chaplin, 2005).…”

Section: Discussionmentioning

confidence: 96%

Domestic cooking and food skills: A review

McGowan

Caraher

Raats

et al. 2015

Critical Reviews in Food Science and Nutrition

177

160

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Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness or measurement, leading to limited empirical support for their role in influencing dietary quality. This review assessed the measurement of CS and FS in adults (>16 years); critically examining study designs, psychometric properties of measures, theoretical basis and associations of CS/FS with diet.Electronic databases (PsychInfo), published reports and systematic reviews on cooking and home food preparation interventions (Rees et al. 2012;Reicks et al. 2014) provided 834 articles of which 26 met the inclusion criteria. Multiple CS/FS measures were identified across three study designs: qualitative; cross-sectional; and dietary interventions; conducted from 1998-2013. Most measures were not theory-based, limited psychometric data was available, with little consistency of items or scales used for CS/FS measurements. Some positive associations between CS/FS and FV intake were reported; though lasting dietary changes were uncommon. The role of psychosocial (e.g., gender, attitudes) and external factors (e.g. food availability) on CS/FS is discussed.A conceptual framework of CS/FS components is presented for future measurement facilitation, which highlights the role for CS/FS on food-related behaviour and dietary quality. This will aid future dietary intervention design.

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Section: Discussionmentioning

confidence: 96%

Domestic cooking and food skills: A review

McGowan

Caraher

Raats

et al. 2015

Critical Reviews in Food Science and Nutrition

177

160

View full text Add to dashboard Cite

show abstract

“…The selection of four elements of the ECI score was based on years of experience in this field, previous findings in literature (16)(17)(18) , current dietary recommendations in the UK (28) , and the ease and accuracy of obtaining correct responses from study participants (19) . The rationale as to why the ECI score included two portions of fruit intake rather than fruit and vegetables was that capturing vegetable intake on its own is difficult and more challenging than fruit intake (19) as vegetables are often consumed as part of mixed dishes (29) . In the UK the current dietary recommendation for fruit and vegetable consumption is to consume five portions daily (30) .…”

Section: Discussionmentioning

confidence: 99%

Development of the Eating Choices Index (ECI): a four-item index to measure healthiness of diet

Pot

Richards

Prynne

et al. 2014

Public Health Nutr.

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Objective: Current indices of diet quality generally include intakes of specific foods or nutrients. We sought to develop an index that discriminates healthy and unhealthy eating choices for use in large surveys as a short questionnaire and as a measure in existing studies with adequate dietary data. Design: The Eating Choices Index (ECI) score included four components: (i) consumption of breakfast, (ii) consumption of two portions of fruit per day, (iii) type of milk consumed and (iv) type of bread consumed, each providing a score from 1 to 5. In analysis of 5 d food records, the ECI score was examined in relation to macronutrients, fibre, vitamin C, Fe, Ca and folate using Pearson correlations. Variation with sex, BMI, socio-economic status, marital status, smoking status and physical activity were also investigated. Setting: Medical Research Council National Survey of Health and Development. Subjects: Individuals (n 2256) aged 43 years. Results: The ECI score (mean 12?3 (SD 3?5)) was significantly positively associated with protein, carbohydrate, fibre, vitamin C, Fe, Ca and folate (r 5 0?2-0?5; P , 0?001) and significantly negatively associated with fat intake (r 5 -0?2; P , 0?001); ECI scores were not correlated with total energy intake. Individuals with a lower ECI score were more likely to be men (P , 0?001), overweight or obese (P , 0?001), have lower socio-economic status (P , 0?001), smoke more (P , 0?001) and be less physically active (P , 0?001). Conclusions: ECI scores correlated with nutrient profiles consistent with a healthy diet. It provides a simple method to rank diet healthiness in large observational studies. Keywords Diet behaviourHealthy diet Method development National Health and Development Survey/1946 British birth cohortThe use of dietary quality measures in nutritional epidemiology to study diet-health relationships has increased rapidly over the past two decades (1-4) , enabling examination of associations between a combination of foods and health rather than focusing on single foods or nutrients. Diet quality is often measured by scoring food patterns or nutrient intakes in terms of how closely they align with national dietary guidelines (2) . These measures are based on quantities of major food groups or intakes of key nutrients. The most commonly used diet quality indices have been developed in the USA (3,4) and so far no diet quality index has been specifically developed for the UK, although some of the existing diet quality indices have been applied to UK populations (5)(6)(7) .The aim of the current research was to develop a simple index that discriminates those who make healthy choices from those who do not for use in analysis of large surveys, with an emphasis on eating behaviours rather than quantities of foods or nutrients consumed. Such an index would provide a single figure for the healthiness of dietary choices which can be taken into account in analyses of other variables. The index could also be used as a short stand-alone questionnaire to categorize individual...

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“…Those reporting consuming alcohol declined between the 1997 and 2008/09 surveys among females aged [19][20][21][22][23][24][25][26][27][28][29][30] years (−11·7 %, P = 0·006) and males aged 31-50 years (−8·7 %, P = 0·023), but the percentage reporting water as a beverage increased for males and females (P < 0·001).…”

Section: Trends In Percentage Reporting Food Groupsmentioning

confidence: 99%

Secular changes in intakes of foods among New Zealand adults from 1997 to 2008/09

Smith

Gray

Mainvil

et al. 2015

Public Health Nutr.

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Objective: To examine changes in the food choices of New Zealand (NZ) adults, between the 1997 National Nutrition Survey (NNS97) and the 2008/09 NZ Adult Nutrition Survey (2008/09 NZANS). Design: The 2008/09 NZANS and the NNS97 were cross-sectional surveys of NZ adults (aged 15 years and over). Dietary intake data were collected using a computer-based 24 h diet recall. Logistic regression models were used to examine changes over time in the percentage reporting each food group, with survey year, sex and age group (19-30 years, 31-50 years, 51-70 years, ≥71 years) as the variables. Setting: NZ households. Subjects: Adults aged 19 years and over (NNS97, n 4339; 2008/09 NZANS, n 3995). Results: In the 2008/09 NZANS compared with NNS97, males and females were less likely to report consuming bread, potatoes, beef, vegetables, breakfast cereal, milk, cheese, butter, pies, biscuits, cakes and puddings, and sugar/confectionery (all P < 0·001). In contrast, there was an increase in the percentage reporting rice and rice dishes (P < 0·001), and among females a reported increase in snacks and snack bars (e.g. crisps, extruded snacks, muesli bars; P = 0·007) and pasta and pasta dishes (P = 0·017). Although food choices were associated with sex and age group, there were few differential changes between the surveys by sex or age group. Conclusions: For all age groups there was a shift in the percentage who reported consuming the traditional NZ foods, namely bread, beef, potatoes and vegetables, towards more rice and rice dishes. Declines in the consumption of butter, pies, biscuits, cakes and puddings are congruent with current dietary guidelines.

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Disaggregating composite food codes in the UK National Diet and Nutrition Survey food composition databank

Cited by 61 publications

References 10 publications

Domestic cooking and food skills: A review

Domestic cooking and food skills: A review

Development of the Eating Choices Index (ECI): a four-item index to measure healthiness of diet

Secular changes in intakes of foods among New Zealand adults from 1997 to 2008/09

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