Food Sources of Energy and Nutrients among Children in the United States: National Health and Nutrition Examination Survey 2003–2006

Abstract

Background: Recent detailed analyses of data on dietary sources of energy and nutrients in US children are lacking. The objective of this study was to identify food sources of energy and 28 nutrients for children in the United States. Methods: Analyses of food sources were conducted using a single 24-h recall collected from children 2 to 18 years old (n = 7332) in the 2003–2006 National Health and Nutrition Examination Survey. Sources of nutrients contained in foods were determined using nutrient composition databases. Food grouping included ingredients from disaggregated mixtures. Mean energy and nutrient intakes from the total diet and from each food group were adjusted for the sample design using appropriate weights. Percentages of the total dietary intake that food sources contributed were tabulated by rank order. Results: The two top ranked food/food group sources of energy and nutrients were: energy—milk (7% of energy) and cake/cookies/quick bread/pastry/pie (7%); protein—milk (13.2%) and poultry (12.8%); total carbohydrate—soft drinks/soda (10.5%) and yeast bread/rolls (9.1%); total sugars—soft drinks/soda (19.2%) and yeast breads and rolls (12.7%); added sugars—soft drinks/soda (29.7%) and candy/sugar/sugary foods (18.6%); dietary fiber—fruit (10.4%) and yeast bread/rolls (10.3%); total fat—cheese (9.3%) and crackers/popcorn/pretzels/chips (8.4%); saturated fatty acids—cheese (16.3%) and milk (13.3%); cholesterol—eggs (24.2%) and poultry (13.2%); vitamin D—milk (60.4%) and milk drinks (8.3%); calcium—milk (33.2%) and cheese (19.4%); potassium—milk (18.8%) and fruit juice (8.0%); and sodium—salt (18.5%) and yeast bread and rolls (8.4%). Conclusions: Results suggest that many foods/food groupings consumed by children were energy dense, nutrient poor. Awareness of dietary sources of energy and nutrients can help health professionals design effective strategies to reduce energy consumption and increase the nutrient density of children’s diets.

Canned Vegetable and Fruit Consumption Is Associated with Changes in Nutrient Intake and Higher Diet Quality in Children and Adults: National Health and Nutrition Examination Survey 2001-2010

“…49 Keast et al reported that fruits were the major contributor (10.4%) to American children's dietary fiber intake. 50 Increasing the proportion of fruit that is eaten as whole, rather than as juice, can help all Americans consume more fiber. In addition, beans (legumes) and peas, other vegetables, whole grain foods, and nuts are good sources of dietary fiber.…”

Consuming the daily recommended amounts of dairy products would reduce the prevalence of inadequate micronutrient intakes in the United States: diet modelling study based on NHANES 2007–2010

“…Meeting dairy recommendations had less impact on vitamin D and potassium adequacy of the diet. While milk contributes the most of these two nutrients to the U.S. diet compared to other foods and beverages, 3,4 the data indicate that increasing a single food group will not be sufficient to meet recommended vitamin D and potassium intake based on current diet patterns, and additional dietary strategies would be needed. As has been noted by the Institute of Medicine, 9 the most appropriate measure of vitamin D adequacy is serum 25-hydroxyvitamin D to take into account the contributions from both sunlight and diet.…”

“…Dietary interventions to ensure males consume sufficient vitamin A should therefore be explored. This could include recommending four servings of low-fat dairy foods for males, particularly milk as NHANES consumption data indicates it is also the leading food source of vitamin A for children 3 and adults 4 in the U.S, as well as increasing intake of orange and dark green vegetables which are rich sources of vitamin A.…”

Fluoride Release from Fluoride Varnishes under Acidic Conditions

“…However, apart from the aforementioned restrictions, no manufacturer provides instructions about the type of beverages that can be consumed. Considering the widespread consumption of acidic soft drinks, such as sodas, fruit juices and ice teas, and especially among children and adolescents, 18 a better understanding of fluoride release from FV under acidic conditions is warranted. Hence, the aim of the present in vitro study was to investigate the in vitro fluoride release from fluoride varnishes under mild and strong acidic conditions.…”