Dataset Information

Dietary sources of energy and nutrients in the contemporary diet of Inuit adults: results from the 2007-08 Inuit Health Survey.

ABSTRACT:

Objective

To characterize the major components of the contemporary Inuit diet and identify the primary sources of energy and essential nutrients.

Design

Dietary data were derived from the 24 h recall collected by the Inuit Health Survey (IHS) from 2007 to 2008. The population proportion method was used to determine the percentage contribution of each group. Unique food items/preparations (ninety-three country foods and 1591 market foods) were classified into eight country food groups and forty-one market food groups. Nutrient composition of each food item was obtained from the Canadian Nutrient File.

Setting

Thirty-six communities across three Inuit regions of northern Canada.

Subjects

A representative sample (n 2095) of non-pregnant Inuit adults (≥18 years), selected through stratified random sampling.

Results

Despite their modest contribution to total energy intake (6·4-19·6 %, by region) country foods represented a major source of protein (23-52 %), Fe (28-54 %), niacin (24-52 %) and vitamins D (up to 73 %), B6 (18-55 %) and B12 (50-82 %). By contrast, the three most popular energy-yielding market foods (i.e. sweetened beverages, added sugar and bread) collectively contributed approximately 20 % of total energy, while contributing minimally to most micronutrients. A notable exception was the contribution of these foods to Ca (13-21 %) and vitamins E (17-35 %) and C (as much as 50 %). Solid fruits were consumed by less than 25 % of participants while vegetables were reported by 38-59 % of respondents.

Conclusions

Country foods remain a critical dimension of the contemporary Inuit diet.

SUBMITTER: Kenny TA

PROVIDER: S-EPMC10261351 | biostudies-literature | 2018 May

REPOSITORIES: biostudies-literature

ACCESS DATA

Publications

Dietary sources of energy and nutrients in the contemporary diet of Inuit adults: results from the 2007-08 Inuit Health Survey.

Kenny Tiff-Annie TA Hu Xue Feng XF Kuhnlein Harriet V HV Wesche Sonia D SD Chan Hing Man HM

Public health nutrition 20180114 7

<h4>Objective</h4>To characterize the major components of the contemporary Inuit diet and identify the primary sources of energy and essential nutrients.<h4>Design</h4>Dietary data were derived from the 24 h recall collected by the Inuit Health Survey (IHS) from 2007 to 2008. The population proportion method was used to determine the percentage contribution of each group. Unique food items/preparations (ninety-three country foods and 1591 market foods) were classified into eight country food gro ...[more]

PMID: 29331158

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Project description:The aim of the study was to analyze the sources of energy, carbohydrates, 10 minerals, and 9 vitamins from nonalcoholic beverages in the average Polish diet. For the analysis, we used data from the 2016 Household Budget Survey conducted on the representative sample of the Polish population (36,886 households, n = 99,230). According to the source of data, we included four subgroups in analyzed food category: fruit juices, vegetable juices and mixed, mineral and spring waters, and other nonalcoholic beverages. We used the cluster analysis to assess the impact of sociodemographic and economic characteristics of the households on the structure of supplying energy and nutrients from each subgroup of the nonalcoholic beverages. Our analyses have shown that nonalcoholic beverages are primarily important in providing several nutrients: vitamin C (15.9% of the total vitamin C supply), vitamin B6 (8.9% of vitamin B supply), folates (8.5% of folate supply), carbohydrates (6.8% of carbohydrate supply), calcium (5.9% of calcium supply), and magnesium (5.5% of magnesium supply). The analysis of the consumption structure of this category of food showed that the subgroup of other nonalcoholic beverages brings more than three-fourth of carbohydrates (77%), vitamin B6 and folates (76% each), and 43% of vitamin C supplied by nonalcoholic beverages. More than half (51%) of vitamin C provided by nonalcoholic beverages comes from fruit juices and the remaining 6% comes from other juices (vegetable and mixed). In the case of minerals, mineral and spring waters consumption is important as it accounts for 65% of the calcium supply and 55% of the magnesium in nonalcoholic beverages category. The share of individual subgroups of beverages in the supply of ingredients in the diet is significantly differentiated by four socioeconomic characteristics of households: family life phase, age, socioeconomic type of household, and number of people in the household. This is particularly evident in the case of other nonalcoholic beverages, that the share of this subgroup in the energy and carbohydrates supply in the households of young people, employees (both blue-collar and white-collar workers), and families with children increases to 10%. Our results show that in order to reduce the intake of free sugars and increase the intake of deficient minerals, which is crucial in preventing noncommunicable diseases (NCDs), it is necessary to encourage consumers to replace sugar-sweetened beverages (SSBs) with water and eat fruits instead of drinking juice.

Project description:BackgroundRecent detailed analyses of data on dietary sources of energy and nutrients in US children are lacking. The objective of this study was to identify food sources of energy and 28 nutrients for children in the United States.MethodsAnalyses of food sources were conducted using a single 24-h recall collected from children 2 to 18 years old (n = 7332) in the 2003-2006 National Health and Nutrition Examination Survey. Sources of nutrients contained in foods were determined using nutrient composition databases. Food grouping included ingredients from disaggregated mixtures. Mean energy and nutrient intakes from the total diet and from each food group were adjusted for the sample design using appropriate weights. Percentages of the total dietary intake that food sources contributed were tabulated by rank order.ResultsThe two top ranked food/food group sources of energy and nutrients were: energy - milk (7% of energy) and cake/cookies/quick bread/pastry/pie (7%); protein - milk (13.2%) and poultry (12.8%); total carbohydrate - soft drinks/soda (10.5%) and yeast bread/rolls (9.1%); total sugars - soft drinks/soda (19.2%) and yeast breads and rolls (12.7%); added sugars - soft drinks/soda (29.7%) and candy/sugar/sugary foods (18.6%); dietary fiber - fruit (10.4%) and yeast bread/rolls (10.3%); total fat - cheese (9.3%) and crackers/popcorn/pretzels/chips (8.4%); saturated fatty acids - cheese (16.3%) and milk (13.3%); cholesterol - eggs (24.2%) and poultry (13.2%); vitamin D - milk (60.4%) and milk drinks (8.3%); calcium - milk (33.2%) and cheese (19.4%); potassium - milk (18.8%) and fruit juice (8.0%); and sodium - salt (18.5%) and yeast bread and rolls (8.4%).ConclusionsResults suggest that many foods/food groupings consumed by children were energy dense, nutrient poor. Awareness of dietary sources of energy and nutrients can help health professionals design effective strategies to reduce energy consumption and increase the nutrient density of children's diets.

Dataset Information

Dietary sources of energy and nutrients in the contemporary diet of Inuit adults: results from the 2007-08 Inuit Health Survey.

Objective

Design

Setting

Subjects

Results

Conclusions

Publications

Dietary sources of energy and nutrients in the contemporary diet of Inuit adults: results from the 2007-08 Inuit Health Survey.

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