Diet quality of Americans / Nancy Cole and Mary Kay Fox.

Format:

Book

Author/Creator:

Cole, Nancy.

Contributor:

Fox, Mary Kay.

Series:

Nutrition and diet research progress series.

Nutrition and diet research progress series

Language:

English

Subjects (All):

Nutrition.

Diet--United States.

Diet.

Physical Description:

1 online resource (245 p.)

Edition:

1st ed.

Place of Publication:

New York : Nova Science Publishers, Inc., c2009.

Language Note:

English

Summary:

Offers a picture of the diets of Food Stamp Program (FSP) participants in three age groups - children 1-18 years old, adults 19-59 years old, and older adults 60 years and older. This book examines nutrient intakes, diet quality, and food choices.

Contents:

Intro

Diet Quality of Americans

Contents

Executive Summary

The Food Stamp Program

Focus of the Research

Do Food Stamp Program Participants Get Enough of the Right Kinds of Food to Eat?

Are Food Stamp Program Participants More Likely to be Overweight than Nonparticipants?

How Does Diet Quality Compare for FSP Participants and Nonparticipants?

In What Ways Do FSP Participants Make Different Food Choices than Nonparticipants?

Conclusions and Implications for FSP Nutrition Education

Introduction

The National Health and Nutrition Examination Survey

MyPyramid Equivalents Database for USDA Survey Food Codes

NHANES Samples for Tabulation

General Analytic Approach

Usual Daily Intakes of Vitamins, Minerals, and Fiber

Vitamins and Minerals with Defined Estimated Average Requirements

Nutrients Assessed using Adequate Intake Levels

Use of Dietary Supplements

Summary

Energy Intakes

Mean Daily Energy Intakes

Usual Daily Intakes of Energy from Macronutrients

24-Hour Intakes of Energy from Solid Fats, Alcoholic Beverages, and Added Sugars

Energy Density

Body Mass Index as an Indicator of the Appropriateness of Usual Daily Energy Intakes

Meal and Snack Patterns

Meals Eaten

Snacks Eaten

Energy Density of Meals and Snacks

Energy from Solid Fats, Alcoholic Beverages, and Added Sugars in Meals and Snacks

Nutrient Density of Meals and Snacks

Food Choices

Food Choices - Supermarket Aisle Approach

Food Choices - Nutritional Quality Approach

The Healthy Eating Index-2005 and Sources of MyPyramid Intakes

The Healthy Eating Index-2005

HEI-2005 Scores for FSP Participants and Nonparticipants

HEI-2005 Components and Underlying Food and Nutrient Intakes

Conclusion

Key Findings.

Implications for FSP Nutrition Education

References

Appendix A: Data and Methods

NHANES Data

MyPyramid Equivalents Database for USDA Food Codes

Dietary Intake Data, Reference Intake Standards, and Estimation of Usual Intakes

Variable Construction

Statistical Methods

Appendix B: Nutrient Intake Tables

List of Tables

Appendix C: Other Detailed Tables

Index.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

1-60876-499-0

OCLC:

610046647