Teen-age food habits. . A multidimensional analysis

Schorr, Bernice Chase; Sanjur, Diva; Erickson, Eugene C.

doi:10.1016/s0002-8223(21)15279-4

Cited by 72 publications

(1 citation statement)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It can describe dietary diversity among population groups eg among the islands (6,7), assess dietary adequacy, monitor dietary change over time and generate data for programme planning initiatives. GSA can also measure dietary complexity and the order in which foods enter the diet as complexity increases (8). This is imperative to understand inter-island differences in dietary habits.…”

Section: Introductionmentioning

confidence: 99%

Dietary habits, diversity and the indigenous diet of the turks and Caicos Islands implications for island-specific nutrition intervention

Maitland¹

2006

West Indian med. j.

View full text Add to dashboard Cite

Objective: To describe dietary habits in the Turks and Caicos Islands. Design and Methods: Food frequency questionnaires were administered to female-household-heads of 144 households randomly selected from three islands ' voter's lists (Grand Turk [n = 48], Providenciales [n = 46] and Middle Caicos [n = 50]). Data were collected on the distribution of:(a) Households among Levels 0 -7 of a Food Group Scale, developed using the Cornell Technique of Scaling Dichotomous Data, and based on number of households that consumed seven food groups (meat and legumes, bread/cereals, fruits, vegetables, starchy roots/tubers/fruits; dairy and beverages) weekly; (b) Foods among four categories (common core, island core, occasional or rare) also based on weekly frequency of consumption. Results: Thirty per cent of households on Grand Turk and 37% on Providenciales were at level 7, the most varied and complex diets, compared to 3% for Middle Caicos, which exemplified the indigenous diet of local seafood, beans, and grits (corn) supplemented with imports eg rice and bread/flour. Middle Caicos had substantially fewer island core foods ([n = 16] from four food groups) than did Grand Turk (n = 29) and Providenciales (n = 30), which represented the 7-food groups and included 15 (94%) of Middle Caicos' island core foods. Conclusion: Providenciales and Grand Turk had more varied and complex diets. Understanding how various islands supplement the indigenous/traditional diet is imperative to develop and evaluate (a) island-specific nutrition intervention eg culturally appropriate nutrition education messages (eg to increase iron consumption); and (b) future research protocols.

show abstract

Section: Introductionmentioning

confidence: 99%