Generic Meal Patterns Identified by Latent Class Analysis: Insights from NANS (National Adult Nutrition Survey)

Uzhova, Irina; Woolhead, Clara; Timon, Claire; O’Sullivan, Aifric; Brennan, Lorraine; Peñalvo, José L.; Gibney, Eileen R.

doi:10.3390/nu10030310

Cited by 23 publications

(17 citation statements)

References 26 publications

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“…As for the applicable conditions, model parameters or implementation steps of the LCA, this paper will not be redundant. Studies in this field can be observed in previous studies [31,32,33,34].…”

Section: Methodsmentioning

confidence: 91%

The Evolutionary Trends of Health Behaviors in Chinese Elderly and the Influencing Factors of These Trends: 2005–2014

Yan

Liu

Yue

et al. 2019

IJERPH

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As China is now facing the severe challenge of rapid population ageing, the health behaviors in Chinese elderly people are of great significance for realizing the goal of “Healthy Ageing” and the construction of a “Healthy China”. Little is known about the evolutionary trends of health behaviors in the Chinese elderly and about the factors influencing these trends; thus, the purposes of this paper are: (1) To describe the classes and evolutionary trends of health behaviors in the Chinese elderly; and (2) to explore the factors that influence the changes in the health behaviors in the elderly in China. Latent class analysis (LCA) is applied in this study to analyze the classes of health behaviors in the Chinese elderly. Growth mixture modelling (GMM) is employed to describe the evolutionary trends of the health behaviors in elderly people in China. In addition, the Bivariate analysis model is adopted to identify the influencing factors of the evolution of health behaviors. The data were derived from the Chinese Longitudinal Healthy Longevity Survey (CLHLS) from 2005 to 2014. The results reveal that the health behaviors in the Chinese elderly can be grouped into five classes: Negative, relatively negative, fair, relatively positive, and positive. Approximately 77.2% of the health behaviors in the Chinese elderly have the characteristics of “modified”, with a positive tendency. Moreover, approximately 22.8% of the health behaviors in Chinese elderly people have the characteristics of “non-modified”, with a negative tendency or remaining unchanged. The evolution of the health behaviors in the elderly in China is more affected by economic factors such as timely medical treatment during childhood, pension, occupations before the age of 60 and family income, as well as by self-rated health (SRH) and demographic characteristics such as household registration, age, and education level. Hence, various possible interventions should be made to improve the health behaviors in elderly people.

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Section: Methodsmentioning

confidence: 91%

The Evolutionary Trends of Health Behaviors in Chinese Elderly and the Influencing Factors of These Trends: 2005–2014

Yan

Liu

Yue

et al. 2019

IJERPH

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“…To assess how breakfast regularity related to the type of meal consumed during the remainder of the day, we used a generic meal coding system, previously applied to the NANS dataset. The methodology has been described in detail elsewhere [ 15 , 16 ]. The available dietary data on food items was reduced to 20 pre-defined food categories, with meal types corresponding to each of those categories.…”

Section: Methodsmentioning

confidence: 99%

“…Within each meal type, the combination of all food groups consumed by one person on a single survey day was identified as an individual meal. The individual meals were grouped into generic categories, including 6 generic light meal categories (skipped light meal, meat/fish/dairy sandwich, dairy sandwich, meat or fish sandwich, soups or salads, rice/potato/past and, other) and 4 generic main meals (skipped main meal, protein- and carbohydrate-based, protein-based, and carbohydrate-based main meals) [ 16 ].…”

Section: Methodsmentioning

confidence: 99%

Regularity of Breakfast Consumption and Diet: Insights from National Adult Nutrition Survey

et al. 2018

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Breakfast is considered to be one of the most important meals of the day. Its omission has been reported to be associated with increased disease risk, such as obesity, diabetes, and coronary heart disease, as well as unhealthy lifestyle and lower dietary quality. Using data from the National Adult Nutrition Survey (NANS)—a food consumption survey conducted among 1500 Irish men and women over 18 years of age, residing in the Republic of Ireland at the time the survey was conducted—we aimed to characterize breakfast regularity, identify dietary patterns associated with regular breakfast consumption, and assess the nutritional quality of such dietary patterns, using the nutrient-rich food index score NRF9.3. We determined two breakfast regularity categories and assessed dietary quality, by means of adherence to the principal component analysis derived dietary patterns and the NRF9.3 dietary index. Regular breakfast consumers were identified as those who consumed breakfast 3–4 times out of the 4 days of the collection period; such consumers comprised the majority of the population (94.4%). They had the highest adherence to healthier dietary patterns, namely, the “vegetarian” (odds ratio (OR): 2.59: 95% Confidence Interval (CI): 1.40, 4.77), “fish and vegetables” (OR: 2.88: 95% CI: 1.63, 5.10), and “breakfast cereals” (OR: 4.62: 95% CI: 2.43, 8.79) dietary patterns. Breakfast significantly contributed to the daily micronutrient intake by providing, on average, 24% of dietary fiber, 32% of iron, 30% of calcium, 32% of folate, and 37% of riboflavin. The importance of regular breakfast consumption on those who skip breakfast should be highlighted, in order to improve compliance with nutritional recommendations and adherence to a healthy lifestyle.

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“…However, little is known about the combinations of foods consumed simultaneously during specific eating occasions [14][15][16][17][18][19][20][21][22][23], mainly because of a lack of practical assessment tools. There exist a near-infinite number of feasible food combinations, resulting in an unmanageable number of individual meals.…”

Section: Introductionmentioning

confidence: 99%

Food Combinations in Relation to the Quality of Overall Diet and Individual Meals in Japanese Adults: A Nationwide Study

et al. 2020

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We examined food combinations in relation to the quality of the overall diet and individual meals using a newly developed food combination questionnaire (FCQ) in a nationwide sample of Japanese adults aged 19–80 years (n = 2233). The quality of the overall diet and of each meal was assessed by the Healthy Eating Index-2015 (HEI-2015) and Nutrient-Rich Food Index 9.3 (NRF9.3). For all main meals (breakfast, lunch, and dinner), the most commonly consumed food combinations consisted of ‘rice, total vegetables, and tea and coffee’. Consistently positive associations between these food combinations and diet quality were found for breakfast (Spearman r: ≥0.46). Positive rather weak associations between these food combinations and diet quality were also observed for lunch (Spearman r: ≤0.48). Conversely, the associations were inconsistent for dinner: inverse associations with HEI-2015 (Spearman r: ≤−0.35) and generally weak positive associations with NRF9.3 (Spearman r: ≥0.09). For snacks, the most commonly consumed food combinations consisted of ‘confectioneries and tea and coffee’, but these showed rather weak associations with diet quality. Similar results were obtained when associations with the quality of overall diet were investigated. The FCQ may be useful in capturing the complex nature of food combinations in Japanese adults.

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Generic Meal Patterns Identified by Latent Class Analysis: Insights from NANS (National Adult Nutrition Survey)

Cited by 23 publications

References 26 publications

The Evolutionary Trends of Health Behaviors in Chinese Elderly and the Influencing Factors of These Trends: 2005–2014

The Evolutionary Trends of Health Behaviors in Chinese Elderly and the Influencing Factors of These Trends: 2005–2014

Regularity of Breakfast Consumption and Diet: Insights from National Adult Nutrition Survey

Food Combinations in Relation to the Quality of Overall Diet and Individual Meals in Japanese Adults: A Nationwide Study

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