Shanthy Bowman

Fast Food Consumption of U.S. Adults: Impact on Energy and Nutrient Intakes and Overweight Status

Objective: To compare the diet quality and overweight status of free-living adults, ages 20 years and older, grouped based on their fast food intake status. Methods: USDA’s 1994 to 1996 Continuing Survey of Food Intakes by Individuals (CSFII 1994–1996) data was used. Three separate analyses were conducted: (1) effect of fast food on diet quality of males and females based on day-one data, (2) comparison of dietary and overweight status of adults who ate fast food on one- two- or none of survey days and (3) within-person analysis comparing energy and macronutrient intakes of adults who ate fast food on one of the two survey days. SUDAAN software package was used in pair-wise mean comparisons and regression analyses (α = 0.05). Results: At least one in four adults reported eating fast food. The diet of males and females who consumed fast food was high in energy and energy density. Fast food provided more than one-third of the day’s energy, total fat and saturated fat; and was high in energy density. Negligible amounts of milk and fruits, but substantially large amounts of non-diet carbonated soft drinks were reported consumed at fast food places. After controlling for age, gender, socio-economic and demographic factors, energy and energy density increased and micronutrient density decreased with frequency of fast food consumption. Adults who reported eating fast food on at least one survey day had higher mean body mass index values than those who did not eat fast food on both survey days. A small, but significant, positive association was seen between fast food consumption and overweight status. Within-person comparisons showed that energy intakes were higher on a fast food day than on a non-fast food day. Conclusion: Fast food consumption was associated with a diet high in energy and energy density and low in essential micronutrient density. Frequent fast food consumption may contribute to weight gain.

Popular Diets: Correlation to Health, Nutrition, and Obesity

OBJECTIVE To examine the association between a range of health and nutrition indicators and popular diets. DESIGN The Continuing Survey of Food Intake by Individuals (CSFII) 1994-1996 data were used to examine the relationship between prototype popular diets and diet quality as measured by the healthy eating index (HEI), consumption patterns, and body mass index (BMI). The prototype diets included vegetarian (no meat, poultry, or fish on day of survey) and non-vegetarian. The nonvegetarian group was further subdivided into low carbohydrate (less than 30% of energy from carbohydrate), medium (30% to 55%), and high (greater than 55% of energy). Within the high carbohydrate group, participants were classified as having Pyramid or non-Pyramid eating patterns. The Pyramid group was defined as 30% or less of energy from fat and at least one serving from the five major food groups in the USDA Food Guide Pyramid. Finally, the non-Pyramid group was further subdivided into low fat (less than 15% of energy from fat) and moderate fat (15% to 30% of energy from fat). In addition, a review of the published scientific literature was conducted; all studies identified were included in the review. SUBJECTS 10,014 adults, aged 19 years and older, from the 1994-1996 CSFII were included in the analyses of extant data. More than 200 individual studies were included in the review of the literature. RESULTS Analyses of the CSFII indicate that diet quality as measured by HEI was highest for the high carbohydrate Pyramid group (82.9) and lowest for the low carbohydrate group (44.6). Energy intakes were low for the vegetarians (1,606 kcals) and high carbohydrate/low fat group (1360 kcals). BMIs were lowest for women in the vegetarian group (24.6) and the high carbohydrate/low fat group (24.4); for men, the lowest BMIs were observed for vegetarians (25.2) and the high carbohydrate Pyramid group (25.2). Review of the literature suggests that weight loss is independent of diet composition. Energy restriction is the key variable associated with weight reduction in the short term. CONCLUSIONS Diets that are high in carbohydrate and low to moderate in fat tend to be lower in energy. The lowest energy intakes were observed for those on a vegetarian diet. The diet quality as measured by HEI was highest for the high carbohydrate groups and lowest for the low carbohydrate groups. The BMIs were significantly lower for men and women on the high carbohydrate diet; the highest BMIs were noted for those on a low carbohydrate diet.

A Comparison of Low-Carbohydrate vs. High-Carbohydrate Diets: Energy Restriction, Nutrient Quality and Correlation to Body Mass Index

Objectives: To evaluate free-living adults’ diets that ranged from very low to high amounts of carbohydrate for their energy content, nutritional quality and correlation to Body Mass Index. Methods: Adults ages 19 years and older, who had complete dietary intake data on day-1 of the USDA’s 1994 to 1996 Continuing Survey of Food Intakes by Individuals (CSFII 1994–1996), were divided into four groups—very low, low, moderate and high carbohydrate—based on the percent total energy from carbohydrate. Mean energy, nutrient, food intakes and Body Mass Index values were compared among the groups. SUDAAN software package was used for the data analysis and pair-wise mean comparisons (p < 0.05). Results: The high-carbohydrate diet was lower in energy and energy density (number of kilocalories per gram of total amount of food consumed) than the other three diets. Macronutrient composition varied significantly among all the four groups. Nutrient density (amount of nutrient per 1,000 kilocalories of energy consumed) of vitamin A, carotene, vitamin C, folate, calcium, magnesium and iron increased and that of vitamin B12 and zinc decreased with an increase in the percent total energy from carbohydrate. The high-carbohydrate group ate more of low-fat foods, grain products and fruits. This group also had the lowest sodium intake. Adults eating a high-carbohydrate diet are more likely to have Body Mass Index values below 25. Conclusion: A study of diets of free-living adults in the U.S. showed that diets high in carbohydrate were both energy restrictive and nutritious and may be adopted for successful weight management.

Assessment of the Effect of Fat-modified Foods on Diet Quality in Adults, 19 to 50 Years, Using Data From the Continuing Survey of Food Intake by Individuals

Fat-reduction strategies and the role of fat-modified foods in the US diet were assessed using a nationally representative survey: the 1996 US Department of Agriculture Continuing Survey of Food Intakes by Individuals. A sample of 878 men and 853 women was included. The sample was divided into low fat and high fat based on the Dietary Guidelines cutoff poin of 30% or less of energy from total fat. The survey sample was further stratified in nonusers, low-users or high-users of fat-modified foods. Approximately 10% of 7,000 foods were classified as fat-modified. There was a 400 to 500 kcal difference in energy intake of individuals consuming low-fat compared with high-fat diets. Adults who were users of fat-modified foods consumed more nutrient-dense diets, with higher intakes of vitamin A, folate, and iron. Not all fat-reduction strategies were equally effective in reducing fat and maintaining nutrient intake. Nonusers of fat-modified foods who consumed a low-fat diet tended to do so by substituting carbohydrate, in part from carbonated beverages, for fat. Both men and women consuming a low-fat diet had lower average BMIs; this difference between individuals consuming low-fat vs high-fat diets was significant for women who were high-users of fat-modified foods. The data suggest that a low-fat diet with high use of fat-modified foods may be one strategy for achieving adequate nutrient intake while maintaining weight in the desirable BMI range of 19 to 25.

Pediatrician's office: A solution in the prevention of childhood obesity

UNLABELLED A mothers ability to correctly perceive her childs weight status and her concern toward the overweight status of her child are important in the prevention of childhood obesity. Mothers should have adequate nutrition knowledge that enables them to plan and provide nutritious meals to their children. CONCLUSION Pediatricians may play a role in childhood obesity prevention interventions by helping mothers understand growth charts and by providing mothers with appropriate nutrition guidance for planning a balanced diet.

Pediatrician's office: A solution in the prevention of childhood obesity: Commentary

A mothers ability to correctly perceive her childs weight status and her concern toward the overweight status of her child are important in the prevention of childhood obesity. Mothers should have adequate nutrition knowledge that enables them to plan and provide nutritious meals to their children.