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Laurence N. Kolonel - One of the best experts on this subject based on the ideXlab platform.

  • dietary patterns using the Food Guide Pyramid groups are associated with sociodemographic and lifestyle factors the multiethnic cohort study
    Journal of Nutrition, 2005
    Co-Authors: Songyi Park, Sangita Sharma, Suzanne P. Murphy, Lynne R. Wilkens, Jean H. Hankin, Brian E. Henderson, Jennifer Yamamoto, Laurence N. Kolonel
    Abstract:

    Dietary patterns have been used to identify typical combinations of Foods that may be associated with disease risks. We defined dietary patterns among 195,298 participants of the Multiethnic Cohort Study in Hawaii and Los Angeles in 1993-1996. Intakes of Food Guide Pyramid groups were calculated from a quantitative FFQ for subjects of 5 ethnic groups (African Americans, Hawaiians, Japanese Americans, Latinos, and whites). Three distinct dietary patterns, Fat and Meat, Vegetables, and Fruit and Milk, were identified by exploratory factor analysis with a varimax rotation and validated by confirmatory factor analysis. Similar factor loadings were found for each of 10 ethnic-gender groups in stratified analyses. The odds ratios (OR) for being above the median scores for each factor were calculated. Age, gender, and ethnicity had relatively strong associations with dietary patterns whereas education showed only weak associations. BMI ≥ 30 was strongly positively associated with the Fat and Meat pattern (OR = 2.14, 95% Cl: 2.08-2.20, vs. BMI < 25). Current smokers showed a positive association with the Fat and Meat pattern (OR = 1.67, Cl: 1.62-1.72, vs. nonsmokers) and inverse associations with the Vegetables (OR = 0.66, CI: 0.64-0.68) and Fruit and Milk patterns (OR = 0.53, CI: 0.52-0.55). Physical activity was positively associated with the Vegetables and Fruit and Milk patterns but not with the Fat and Meat pattern. These findings support the hypothesis that dietary patterns are influenced by interrelated sociocultural, demographic, and other lifestyle factors and may be useful in investigations of diet-disease relations.

  • Adherence to the Food Guide Pyramid recommendations among African Americans and Latinos: results from the Multiethnic Cohort.
    Journal of the American Dietetic Association, 2004
    Co-Authors: Sangita Sharma, Suzanne P. Murphy, Lynne R. Wilkens, Lucy Shen, Jean H. Hankin, Brian E. Henderson, Kristine R. Monroe, Laurence N. Kolonel
    Abstract:

    The objective of the study was to determine the degree of adherence to the Food Guide Pyramid recommendations among African Americans, Latinos born in the United States, and Latinos born in Mexico. Subjects were from the Multiethnic Cohort Study in Hawaii and Los Angeles, and completed a self-administered quantitative Food frequency questionnaire at baseline in 1993-1996. Dairy recommendations were the least likely of all the Food group recommendations to be followed, with 61% to 99% of individuals in the three ethnic groups not consuming the recommended number of servings. African Americans were less likely to adhere to all of the Food group recommendations compared to the two Latino groups. A greater percentage of Latinos born in the United States did not adhere to the Food group recommendations compared to Latinos born in Mexico. All three groups would benefit from interventions designed to promote healthy Food choices.

  • Adherence to the Food Guide Pyramid recommendations among Japanese Americans, Native Hawaiians, and whites: results from the Multiethnic Cohort Study.
    Journal of the American Dietetic Association, 2003
    Co-Authors: Sangita Sharma, Suzanne P. Murphy, Lynne R. Wilkens, Lucy Shen, Jean H. Hankin, Brian E. Henderson, Laurence N. Kolonel
    Abstract:

    The Food Guide Pyramid is designed to help Americans make healthful Food choices. Whereas national data have been collected to examine adherence to the Pyramid recommendations in whites, African-Americans, and Latinos, there are virtually no data available for Japanese Americans or Native Hawaiians. Here we present data on intakes of the Food Guide Pyramid Food groups (as servings per day) as well as of the components of the Pyramid tip (discretionary fat, added sugar, and alcohol) in these ethnic groups and examine adherence to each of the Food group recommendations. Degree of adherence to the fruit group recommendation was similar among the ethnic groups and energy-intake categories, but adherence to the other recommendations was greatest for those consuming more than 2,800 kilocalories per day. However, subjects in this energy-intake group also consumed more than three times as much discretionary fat, added sugar, and alcohol.

Linda Scott Kantor - One of the best experts on this subject based on the ideXlab platform.

  • u s per capita Food supply trends more calories refined carbohydrates and fats
    Food Review: The Magazine of Food Economics, 2002
    Co-Authors: Judy Putnam, Jane Allshouse, Linda Scott Kantor
    Abstract:

    style at the beginning of the 21st century resembles an hour glass rather than the Federal Government’s Food Guide Pyramid. We gobble huge amounts of added fats and sugars from the top tier of the Pyramid (marked “Use sparingly”) and heaping plates of pasta and other refined grains from the bottom tier, but we are sorely lacking in the vegetables, fruits, low-fat milk products, and other nutritious Foods in the middle of the Pyramid. A big jump in average calorie intake between 1985 and 2000 without a corresponding increase in the level of physical activity (calorie expenditure) is the prime factor behind America’s soaring rates of obesity and Type 2 diabetes. ERS’s loss-adjusted annual per capita Food supply series (adjusted for spoilage, cooking losses, plate waste, and other Food losses accumulated throughout the marketing system and the home) suggests that average daily calorie consumption in 2000 was 12 percent, or roughly 300 calories, above the 1985 level (fig. 1). Of that 300calorie increase, grains (mainly refined grains) accounted for 46 percent; added fats, 24 percent; added sugars, 23 percent; fruits and vegetables, 8 percent; and the meat

  • Moving Toward the Food Guide Pyramid: Implications for U.S. Agriculture
    1999
    Co-Authors: C. Edwin Young, Linda Scott Kantor
    Abstract:

    Recent studies show that average diets differ considerably from Food Guide Pyramid recommendations. The gap between current consumption and recommendations is particularly large for caloric sweeteners, fats and oils, fruits, and certain vegetables, notably dark-green leafy and deep-yellow vegetables, and dry beans, peas, and lentils. The change in Food consumption needed to meet Food Guide Pyramid serving recommendations will result in adjustments in U.S. agricultural production, trade, nonFood uses, and prices. The net adjustment in crop acreage is projected to be relatively small, about 2 percent of total cropland in 1991-95. However, this small net adjustment masks larger anticipated changes for some sectors, particularly sweeteners, fats and oils, and citrus fruits.

  • a dietary assessment of the u s Food supply comparing per capita Food consumption with Food Guide Pyramid serving recommendations
    Agricultural Economics Reports, 1998
    Co-Authors: Linda Scott Kantor
    Abstract:

    Most American diets do not meet Federal Food Guide Pyramid dietary recommendations. On average, people consume too many servings of added fats and sugars and too few servings of fruits, vegetables, dairy products, lean meats, and Foods made from whole grains compared with a reference set of Food Guide Pyramid serving recommendations appropriate to the age and gender composition of the U.S. population. In addition, while the healthfulness of diets has improved over time, the pace of improvement has been uneven. For example, while Americans consumed record amounts of fruits and vegetables in 1996, consumption of caloric sweeteners also reached a 27-year high. This report is the first dietary assessment to use ERSis time-series Food supply data to compare average diets with Federal dietary recommendations depicted in the Food Guide Pyramid. Food Guide Pyramid servings were estimated for more than 250 agricultural commodities for 1970-96. New techniques were developed to adjust the data for Food spoilage and other losses accumulated throughout the marketing system and the home.

Carole Davis - One of the best experts on this subject based on the ideXlab platform.

  • consumer research for development of educational messages for the myPyramid Food guidance system
    Journal of Nutrition Education and Behavior, 2006
    Co-Authors: Patricia Britten, Jackie Haven, Carole Davis
    Abstract:

    Abstract Objective To assess consumer understanding and use of messages from the original Food Guide Pyramid and potential concepts for a revised Food Guidance System. Design Focus groups conducted in two phases, in 2002 and 2004. Setting Market research facilities in Baltimore, Chicago, and Houston. Participants Phase I, 178 participants in 18 groups: 6 of general adult consumers, 4 of adults over 60 years of age, 4 of Food stamp recipients, and 4 of overweight adults. Phase II, 75 participants in 8 groups: 4 of younger adults and 4 of older adults. Phenomenon of Interest Understanding and use of original Pyramid symbol and messages and potential concepts for a revised Food guidance system. Analysis Focus group sessions were audiotaped and transcribed. Content analysis summarized comments into meaningful themes. Results Key concepts of the original Pyramid were widely understood, but specific knowledge was limited and misunderstandings common, especially related to servings and Food group placement. Detailed information about whole grains, types of fats, vegetable subgroups, and physical activity was lacking. Conclusions and Implications While consumers are aware of general concepts about healthy eating, they lack specific knowledge to help them implement recommendations. Educators can help by providing consumers with concrete examples and specific information.

  • Achieving dietary recommendations: whole-grain Foods in the Food Guide Pyramid.
    Critical reviews in food science and nutrition, 1994
    Co-Authors: Susan Welsh, Anne Shaw, Carole Davis
    Abstract:

    Abstract The Food Guide Pyramid illustrates USDA's Food Guide developed to help people follow the Dietary Guidelines for Americans. Unlike earlier Food Guides, the new Food Guide specifies Foods for a total diet; that is, it addresses both concerns about adequacy and moderation. The Food Guide recommends increased intakes of the vegetable, fruit, and grain groups with special emphasis on dark‐green leafy vegetables, legumes, and whole‐grain products. These Foods are important sources of several vitamins and minerals, complex carbohydrates, and dietary fiber, and they are generally low in fat. Analyses of expected nutrient levels provided by the Food Guide diet patterns indicate that the nutrient contribution of whole‐grain products is particularly important for diets at lower calorie levels. In these diets, it is recommended that at least half the number of servings in the grain group be whole‐grain products. In all diets, it is recommended that several servings of whole‐grain products be included each da...

  • Development of the Food Guide Pyramid
    Nutrition Today, 1992
    Co-Authors: Susan Welsh, Carole Davis, Anne Shaw
    Abstract:

    The new Food Guide Pyramid was developed as a graphic representation of the Dietary Guidelines with the goal of helping people implement the Guidelines through making appropriate Food choices. The authors describe the scientific research and the process on which the Food Guide Pyramid was based.

Gould, Brian W. - One of the best experts on this subject based on the ideXlab platform.

  • DISCUSSANT'S COMMENTS FOR AMERICAN AGRICULTURAL ECONOMICS ASSOCIATION ANNUAL MEETING, SELECTED PAPERS SESSION SP-2N, "FACTORS AFFECTING DEMAND FOR Food ITEMS"
    'Morgan & Claypool Publishers LLC', 2017
    Co-Authors: Gould, Brian W.
    Abstract:

    This session investigates the impact of economic, social, and demographic factors as well as the Food stamp program on the demand for Food items. Papers include: Dairy Expenditures and the Changing Racial Composition of the United States, Donald McDowell, North Carolina A&T State University; Joyce Allen-Smith, University of Illinois; Raphael Okafor, North Carolina A&T State University. The Effect of Changes in Tastes, Availability, Demographics, and Prices on Consumption of Fast Foods, Mark Jekanowski, James Binkley, James Eales, Purdue University. Income, Food Stamps, WIC, and Adherence to the Food Guide Pyramid Recommendations, Paul McNamara, Parke Wilde, and Christine Ranney. Retail Demand for Whole vs. Low-Fat Milk: New Perspectives on Loss Leader Pricing, Geoffrey Greenand John L. Park, Cornell University

Brian W Gould - One of the best experts on this subject based on the ideXlab platform.

  • discussant s comments for american agricultural economics association annual meeting selected papers session sp 2n factors affecting demand for Food items
    1998 Annual meeting August 2-5 Salt Lake City UT, 1998
    Co-Authors: Brian W Gould
    Abstract:

    This session investigates the impact of economic, social, and demographic factors as well as the Food stamp program on the demand for Food items. Papers include: Dairy Expenditures and the Changing Racial Composition of the United States, Donald McDowell, North Carolina AT Joyce Allen-Smith, University of Illinois; Raphael Okafor, North Carolina A&T State University. The Effect of Changes in Tastes, Availability, Demographics, and Prices on Consumption of Fast Foods, Mark Jekanowski, James Binkley, James Eales, Purdue University. Income, Food Stamps, WIC, and Adherence to the Food Guide Pyramid Recommendations, Paul McNamara, Parke Wilde, and Christine Ranney. Retail Demand for Whole vs. Low-Fat Milk: New Perspectives on Loss Leader Pricing, Geoffrey Greenand John L. Park, Cornell University.