Karen J. Morgan

Amount and dietary sources of caffeine and saccharin intake by individuals ages 5 to 18 years

A nationwide, 7-day food consumption survey was utilized to assess average daily consumption of saccharin and caffeine by individuals 5 to 18 years old. The total samples average daily saccharin and caffeine intakes were 4.1 and 37.4 mg, respectively. Only 14% of the individuals consumed saccharin while 98% consumed caffeine. On days when these dietary components were consumed, average saccharin intake was 87.4 mg and average caffeine intake was 47.9 mg. In general, intake levels of both dietary components increased with increasing age. However, on a body weight basis (mg/kg) caffeine intakes did not increase with increasing age. When expressed as milligrams of caffeine intake per kilogram body weight per day, children 5 to 6 years old had significantly higher intakes (1.1 mg/kg/day) than 7 to 8 years olds. No other age differences were noted. Artificially sweetened carbonated beverages contributed the greatest number of milligrams of saccharin to total intake while tea, followed by carbonated beverages, made the most significant impact on caffeine consumption. Considerable variation was found for both saccharin and caffeine consumption levels among the sample members as well as for each individual during the 7 days surveyed.

Nutrient Availability, Food Costs, and Food Stamps

Nutrient consumption patterns of low income households were analyzed using data from the special low income component of the 1977–78 Nationwide Food Consumption Survey. A system of simultaneous equations for estimating food cost and diet component availability levels in home food supply was applied. The derived reduced form showed that Food Stamp Program participation had a positive impact on diet component availability levels. Impacts of other socioeconomic variables examined for diet component availability were generally larger than those for program participation and income. Diet component availability levels were relatively constant across households with different income and Food Stamp Program bonus levels.

Socioeconomic Factors Affecting Dietary Status: An Appraisal

this paper is to identify selected studies which have contributed to the present knowledge on socioeconomic characteristics of households and dietary status. Studies of the socioeconomic factors influencing dietary status have undergone significant change in recent years because of developments in statistics and household decision theory. In the latter case, households utilize various inputs-for example, food as purchased and the labor of household members-to produce diets with varying features including nutrient compositions. As indicated by the work of Basiotis et al. (1983); Blanciforti, Green, and Lane; Davis et al. (1982b); Sanderson; and Sexauer; this framework provides a systematic rationale for the incorporation of socioeconomic variables into integrated statistical analyses of food consumption and dietary status. More specifically, the scope of traditional consumer demand theory has been significantly increased by household economic decision theory. In addition, permitting explicit incorporation of socioeconomic variables in Engel and full demand systems, this theory makes a plausible linkage between food intake and dietary status. Since household economics merely extends, rather than refutes, the intrinsic utility maximization properties of traditional demand theory, the Engel and demand systems relationships postulated linking socioeconomic characteristics, food expenditure, and dietary status are admitted by the theory (Stigler and B cker). As will be demonstrated, research results are accumulating on household size, household income and expenditure, nutrient levels in household food supplies and individual diets, efficiency of food use, away-from-home food consumption, and use of convenience foods. However, studies of the relationship between socioeconomic characteristics of households and/or individuals and nutrient availability and/or dietary intake levels have produced varyingly conclusive results. Among other factors, these varying results can be attributed to (a) different measures of diet quality and (b) differences in individual food intake versus food disappearance data. Further, diet quality has been assessed directly (units of nutrients available or consumed) as well as indirectly (expenditure levels on food). The dietary components studied most frequently are food energy, protein, calcium, iron, vitamins A and C, riboflavin, thiamin, and niacin. However, recently studies have given less attention to thiamin, riboflavin, niacin, and vitamin C and instead have investigated vitamin B6 and magnesium. In the near future, this list of target dietary components will probably include cholesterol, sodium, dietary fiber, zinc, and copper. This extension will occur for two reasons: (a) consumer interest in these dietary components and (b) availability of survey data on these dietary components, e.g., the U.S. Department of Agricultures (USDA) 1985 Continuing Survey of Food Intake by Individuals and the 1987-88 Nationwide Food Consumption Sur-

Children's frequency of eating, total sugar intake and weight/height stature

Abstract A nationwide survey of 972 individuals ages 5 through 18 years was utilized to assess if a relationship existed between eating patterns, total sugar intake and weight/height ratios. Cross-tabulations and regression analysis were employed to test the hypothesized relations. Results indicated that there existed no general relationship between eating patterns and occurrence of obesity. The authors suggest additional analyses utilizing more homogeneous samples be undertaken before conclusions are formed concerning relationships of snack consumption and weight/height ratios.

Food stamps, food costs, nuctrient availbility, and nutrient intake

Abstract The Food Stamp Program (FSP) is designed to increase the food expenditures and the diet status of low income households. However, suprisingly little is known about the relationships among income, FSP bonus, FSP participation, availability of nutrients in household food supplies and individual nutrients intakes. Data from the special Low Income Component of the 1977–1978 Nationwide Food Consumption Survey were utilized to estimate effects of FSP participation on food expenditures, nutrient availability, and nutrient intake. The estimation procedure utilized a principal components index for characterizing availability and intake of the included nutrients. Results showed that FSP participation and the bonus increased food expenditures and improved the nutritional status of diets of low income household members. Nutrient availability and intake levels for FSP participants were increased by as much as 10–15% per week for selected nutrients.

Food Energy and Nutrients Per Dollar's Worth of Food From Available Home Food Supplies

Data from the Nationwide Food Consumption Survey, 1977–78, were used to assess effects of household size and composition, household income, and eli gibility/participation in the Food Stamp Program (FSP) on the food energy and nutrients per dollars worth of food from the household food supply during one week. Mean food energy, protein, calcium, iron, magnesium, and vitamin A per food dollar were calculated for selected sample partitions. Household size, in come, FSP participation, and other socioeconomic variables were regressed on food energy and nutrients per food dollar. Results indicated that household size had a statistically significant and positive impact on nutrients per dollars worth of food except for vitamin A. Household income had a statistically significant and negative impact on nutrients per food dollar. Households that participated in the FSP had greater food energy and nutrient return per dollar than households eligible but not participating in the FSP. However, these differences for FSP par ticipation were statistically significant only for calcium.

Food Usage Patterns As Related To Nutritional Quality Of Household Food Supplies

Nationwide Food Consumption Survey 1977–78 data were used to study the food obtainment patterns and the nutritional quality of diets of households with di etary component returns per dollar of food above and below average. Higher nutrient return per food dollar was more likely for households of larger size and/or lower income levels. Households with greater nutrient return per food dollar allocated higher proportions of their food dollars to cereal, rice and pasta; milk and cheese; eggs, beans and nuts; and fats and oils. These households allocated smaller proportions of their food dollars to high-cost meats and beverages. Fur ther, within most food groups (particularly milk and cheese and vegetables), households with higher nutrient return per food dollar obtained food items at lower cost with greater nutrient content. Although households with high nutrient return per food dollar had, in general, lower average total food costs, the nutri tional quality of their home food supplies was generally as high or higher than for low nutrient return households.