The Experts below are selected from a list of 444 Experts worldwide ranked by ideXlab platform
Jill Reedy - One of the best experts on this subject based on the ideXlab platform.
-
development of the healthy eating index 2005
Journal of The American Dietetic Association, 2008Co-Authors: Patricia M. Guenther, Jill Reedy, Susan M KrebssmithAbstract:Abstract The Healthy Eating Index (HEI) is a measure of diet quality as specified by Federal dietary guidance, and publication of the Dietary Guidelines for Americans 2005 necessitated its revision. An interagency working group based the HEI-2005 on the food patterns found in MyPyramid. Diets that meet the least restrictive of the food-group recommendations, expressed on a per 1,000 calorie basis, receive maximum scores for the nine adequacy components of the index: total fruit (5 points), whole fruit (5 points), total vegetables (5 points), dark green and orange vegetables and legumes (5 points), total grains (5 points), whole grains (5 points), milk (10 points), meat and beans (10 points), and oils (10 points). Lesser amounts are prorated linearly. Population probability densities were examined when setting the standards for minimum and maximum scores for the three moderation components: saturated fat (10 points), sodium (10 points), and calories from solid fats, alcoholic beverages (ie, beer, wine, and distilled spirits), and added sugars (20 points). Calories from solid fats, alcoholic beverages, and added sugars is a proxy for the discretionary calorie allowance. The 2005 Dietary Guideline for saturated fat and the Adequate Intake and Tolerable Upper Intake Level for sodium, expressed per 1,000 calories, were used when setting the standards for those components. Intakes between the maximum and minimum standards are prorated. The HEI-2005 is a measure of diet quality as described by the key diet-related recommendations of the 2005 Dietary Guidelines. It has a variety of potential uses, including monitoring the diet quality of the US population and subpopulations, evaluation of interventions, and research.
-
development of the healthy eating index 2005
Journal of The American Dietetic Association, 2008Co-Authors: Patricia M. Guenther, Jill Reedy, Susan M KrebssmithAbstract:Abstract The Healthy Eating Index (HEI) is a measure of diet quality as specified by Federal dietary guidance, and publication of the Dietary Guidelines for Americans 2005 necessitated its revision. An interagency working group based the HEI-2005 on the food patterns found in MyPyramid. Diets that meet the least restrictive of the food-group recommendations, expressed on a per 1,000 calorie basis, receive maximum scores for the nine adequacy components of the index: total fruit (5 points), whole fruit (5 points), total vegetables (5 points), dark green and orange vegetables and legumes (5 points), total grains (5 points), whole grains (5 points), milk (10 points), meat and beans (10 points), and oils (10 points). Lesser amounts are prorated linearly. Population probability densities were examined when setting the standards for minimum and maximum scores for the three moderation components: saturated fat (10 points), sodium (10 points), and calories from solid fats, alcoholic beverages (ie, beer, wine, and distilled spirits), and added sugars (20 points). Calories from solid fats, alcoholic beverages, and added sugars is a proxy for the discretionary calorie allowance. The 2005 Dietary Guideline for saturated fat and the Adequate Intake and Tolerable Upper Intake Level for sodium, expressed per 1,000 calories, were used when setting the standards for those components. Intakes between the maximum and minimum standards are prorated. The HEI-2005 is a measure of diet quality as described by the key diet-related recommendations of the 2005 Dietary Guidelines. It has a variety of potential uses, including monitoring the diet quality of the US population and subpopulations, evaluation of interventions, and research.
-
index based dietary patterns and risk of colorectal cancer the nih aarp diet and health study
American Journal of Epidemiology, 2008Co-Authors: Jill Reedy, Susan M Krebssmith, Panagiota N Mitrou, Elisabet Wirfalt, Andrew Flood, Victor Kipnis, Michael F Leitzmann, Traci Mouw, Albert Hollenbeck, Arthur SchatzkinAbstract:The authors compared how four indexes-the Healthy Eating Index-2005, Alternate Healthy Eating Index, Mediterranean Diet Score, and Recommended Food Score-are associated with colorectal cancer in the National Institutes of Health-AARP Diet and Health Study (n = 492,382). To calculate each score, they merged data from a 124-item food frequency questionnaire completed at study entry (1995-1996) with the MyPyramid Equivalents Database (version 1.0). Other variables included energy, nutrients, multivitamins, and alcohol. Models were stratified by sex and adjusted for age, ethnicity, education, body mass index, smoking, physical activity, and menopausal hormone therapy (in women). During 5 years of follow-up, 3,110 incident colorectal cancer cases were ascertained. Although the indexes differ in design, a similarly decreased risk of colorectal cancer was observed across all indexes for men when comparing the highest scores with the lowest: Healthy Eating Index-2005 (relative risk (RR) = 0.72, 95% confidence interval (CI): 0.62, 0.83); Alternate Healthy Eating Index (RR = 0.70, 95% CI: 0.61, 0.81); Mediterranean Diet Score (RR = 0.72, 95% CI: 0.63, 0.83); and Recommended Food Score (RR = 0.75, 95% CI: 0.65, 0.87). For women, a significantly decreased risk was found with the Healthy Eating Index-2005, although Alternate Healthy Eating Index results were similar. Index-based dietary patterns that are consistent with given dietary guidelines are associated with reduced risk.
-
index based dietary patterns and risk of colorectal cancer the nih aarp diet and health study
American Journal of Epidemiology, 2008Co-Authors: Jill Reedy, Susan M Krebssmith, Panagiota N Mitrou, Elisabet Wirfalt, Andrew Flood, Victor Kipnis, Michael F Leitzmann, Traci Mouw, Albert Hollenbeck, Arthur SchatzkinAbstract:The authors compared how four indexes—the Healthy Eating Index-2005, Alternate Healthy Eating Index, Mediterranean Diet Score, and Recommended Food Score—are associated with colorectal cancer in the National Institutes of Health-AARP Diet and Health Study (n ¼ 492,382). To calculate each score, they merged data from a 124-item food frequency questionnaire completed at study entry (1995–1996) with the MyPyramid Equivalents Database (version 1.0). Other variables included energy, nutrients, multivitamins, and alcohol. Models were stratified by sex and adjusted for age, ethnicity, education, body mass index, smoking, physical activity, and menopausal hormone therapy (in women). During 5 years of follow-up, 3,110 incident colorectal cancer cases were ascertained. Although the indexes differ in design, a similarly decreased risk of colorectal cancer was observed across all indexes for men when comparing the highest scores with the lowest: Healthy Eating Index2005 (relative risk (RR) ¼ 0.72, 95% confidence interval (CI): 0.62, 0.83); Alternate Healthy Eating Index (RR ¼ 0.70, 95% CI: 0.61, 0.81); Mediterranean Diet Score (RR ¼ 0.72, 95% CI: 0.63, 0.83); and Recommended Food Score (RR ¼ 0.75, 95% CI: 0.65, 0.87). For women, a significantly decreased risk was found with the Healthy Eating Index-2005, although Alternate Healthy Eating Index results were similar. Index-based dietary patterns that are consistent with given dietary guidelines are associated with reduced risk. colorectal neoplasms; food habits; risk Abbreviations: CI, confidence interval; NIH, National Institutes of Health; RR, relative risk.
-
Sources of Food Group Intakes among the US Population, 2001-2002
Journal of The American Dietetic Association, 2008Co-Authors: Jessica L. Bachman, Jill Reedy, Amy F Subar, Susan M. Krebs-smithAbstract:Abstract Background Food guides are typically built around a system of food groups. Accordingly, the US Department of Agriculture's MyPyramid includes both food groups and subgroups, as well as an allowance for discretionary calories, in its guidance. Objective To identify the major dietary contributors to food group intake in the US population. Methods This cross-sectional study used 2001-2002 National Health and Nutrition Examination Survey data to determine weighted population proportions for the contribution of each subgroup to its MyPyramid food group (ie, proportion), and the contribution of specific foods to the subgroups oils, solid fats, and added sugars (ie, major contributors). Food codes associated with each food were sorted into 96 categories, termed specific foods, and were linked to the MyPyramid Equivalents Database to obtain food group equivalents. Results In regard to proportion, dark green vegetables (6%), orange vegetables (5%), and legumes (6%) fell well short of recommended levels. Intake of whole grains (10% of total) was far below the recommendation that at least half of all grains be whole. In regard to major contributors, top sources of oils were potato chips, salad dressing, and nuts/seeds; major contributors of solid fats were grain-based desserts, cheese, and sausages. Sweetened carbonated beverages provided 37% of added sugars. Conclusions Americans do not, in general, consume the most nutrient-dense forms of basic food groups, instead consuming foods that are high in solid fats and added sugars. The main culprits—the foods that contribute most to discrepancies between recommendations and actual intake—are sweetened carbonated beverages and other sweetened beverages, grain-based desserts, nonskim dairy products, and fatty meats.
Victor L Fulgoni - One of the best experts on this subject based on the ideXlab platform.
-
nutrients from dairy foods are difficult to replace in diets of americans food pattern modeling and an analyses of the national health and nutrition examination survey 2003 2006
Nutrition Research, 2011Co-Authors: Victor L Fulgoni, Debra R Keast, Nancy Auestad, Erin E QuannAbstract:Because dairy products provide shortfall nutrients (eg, calcium, potassium, and vitamin D) and other important nutrients, this study hypothesized that it would be difficult for Americans to meet nutritional requirements for these nutrients in the absence of dairy product consumption or when recommended nondairy calcium sources are consumed. To test this hypothesis, MyPyramid dietary pattern modeling exercises and an analyses of data from the National Health and Nutrition Examination Survey 2003-2006 were conducted in those aged at least 2 years (n = 16 822). Impact of adding or removing 1 serving of dairy, removing all dairy, and replacing dairy with nondairy calcium sources was evaluated. Dietary pattern modeling indicated that at least 3 servings of dairy foods are needed to help individuals meet recommendations for nutrients, such as calcium and magnesium, and 4 servings may be needed to help some groups meet potassium recommendations. A calcium-equivalent serving of dairy requires 1.1 servings of fortified soy beverage, 0.6 serving of fortified orange juice, 1.2 servings of bony fish, or 2.2 servings of leafy greens. The replacement of dairy with calcium-equivalent foods alters the overall nutritional profile of the diet and affects nutrients including protein, potassium, magnesium, phosphorus, riboflavin, vitamins A, D and B(12). Similar modeling exercises using consumption data from the National Health and Nutrition Examination Survey also demonstrated that nondairy calcium replacement foods are not a nutritionally equivalent substitute for dairy products. In conclusion, although it is possible to meet calcium intake recommendations without consuming dairy foods, calcium replacement foods are not a nutritionally equivalent substitute for dairy foods and consumption of a calcium-equivalent amount of some nondairy foods is unrealistic.
-
one hundred percent orange juice consumption is associated with better diet quality improved nutrient adequacy and no increased risk for overweight obesity in children
Nutrition Research, 2011Co-Authors: Carol E Oneil, Theresa A. Nicklas, Gail C Rampersaud, Victor L FulgoniAbstract:Abstract The purpose of this study was to examine the association of 100% orange juice (OJ) consumption by children 2 to 18 years of age (n = 7250) participating in the 2003 to 2006 National Health and Nutrition Examination Survey with intakes of select nutrients, MyPyramid food groups, diet quality—measured by the Healthy Eating Index–2005, weight status, and associated risk factors. The National Cancer Institute method was used to estimate the usual intake of 100% OJ consumption, selected nutrients, and MyPyramid food groups. Percentages of the population below the Estimated Average Requirement were determined. Covariate adjusted logistic regression was used to determine if consumers had a lower odds ratio of being overweight or obese. Usual per capita intake of 100% OJ was 1.7 oz/d. Among consumers, the usual intake of 100% OJ for children (n = 2183; 26.2% of population) was 10.2 oz/d. Consumers had higher ( P P P
-
current protein intake in america analysis of the national health and nutrition examination survey 2003 2004
The American Journal of Clinical Nutrition, 2008Co-Authors: Victor L FulgoniAbstract:In recent years there has been considerable interest in the benefits of high-protein diets. This study determined current usual intake of protein in America. Using the most recent data from the National Health and Nutrition Examination Survey, 2003-2004, usual protein intake for Americans aged 2+ years was estimated. Usual protein intake was calculated on a grams per day, grams per kilogram ideal body weight, and a percentage of calories basis. Protein intake averaged 56 +/- 14 g/d in young children, increased to a high of approximately 91 +/- 22 g/d in adults aged 19-30 y, and decreased to approximately 66 +/- 17 g/d in the elderly. The percentage of the male population who consumed less than the estimated average requirement was very low. Our estimates indicated that 7.7% of adolescent females and 7.2-8.6% of older adult women reported consuming protein levels below their estimated average requirement. The median intake of protein on a percentage of calories basis ranged from 13.4% in children aged 4-8 y to 16.0% in men aged 51-70 y. Even the 95th percentile of protein intake did not approach the highest acceptable macronutrient distribution range of 35% for an age/sex group. The highest 95th percentile of protein intake was 20.8% of calories in men aged 51-70 y. Given the demonstrated benefits of higher protein intake on weight management, sarcopenia, and other physiologic functions, efforts should be undertaken to ensure that Americans consume the recommended amount of protein (17-21% of calories as expected from MyPyramid food patterns).
Susan M Krebssmith - One of the best experts on this subject based on the ideXlab platform.
-
development of the healthy eating index 2005
Journal of The American Dietetic Association, 2008Co-Authors: Patricia M. Guenther, Jill Reedy, Susan M KrebssmithAbstract:Abstract The Healthy Eating Index (HEI) is a measure of diet quality as specified by Federal dietary guidance, and publication of the Dietary Guidelines for Americans 2005 necessitated its revision. An interagency working group based the HEI-2005 on the food patterns found in MyPyramid. Diets that meet the least restrictive of the food-group recommendations, expressed on a per 1,000 calorie basis, receive maximum scores for the nine adequacy components of the index: total fruit (5 points), whole fruit (5 points), total vegetables (5 points), dark green and orange vegetables and legumes (5 points), total grains (5 points), whole grains (5 points), milk (10 points), meat and beans (10 points), and oils (10 points). Lesser amounts are prorated linearly. Population probability densities were examined when setting the standards for minimum and maximum scores for the three moderation components: saturated fat (10 points), sodium (10 points), and calories from solid fats, alcoholic beverages (ie, beer, wine, and distilled spirits), and added sugars (20 points). Calories from solid fats, alcoholic beverages, and added sugars is a proxy for the discretionary calorie allowance. The 2005 Dietary Guideline for saturated fat and the Adequate Intake and Tolerable Upper Intake Level for sodium, expressed per 1,000 calories, were used when setting the standards for those components. Intakes between the maximum and minimum standards are prorated. The HEI-2005 is a measure of diet quality as described by the key diet-related recommendations of the 2005 Dietary Guidelines. It has a variety of potential uses, including monitoring the diet quality of the US population and subpopulations, evaluation of interventions, and research.
-
development of the healthy eating index 2005
Journal of The American Dietetic Association, 2008Co-Authors: Patricia M. Guenther, Jill Reedy, Susan M KrebssmithAbstract:Abstract The Healthy Eating Index (HEI) is a measure of diet quality as specified by Federal dietary guidance, and publication of the Dietary Guidelines for Americans 2005 necessitated its revision. An interagency working group based the HEI-2005 on the food patterns found in MyPyramid. Diets that meet the least restrictive of the food-group recommendations, expressed on a per 1,000 calorie basis, receive maximum scores for the nine adequacy components of the index: total fruit (5 points), whole fruit (5 points), total vegetables (5 points), dark green and orange vegetables and legumes (5 points), total grains (5 points), whole grains (5 points), milk (10 points), meat and beans (10 points), and oils (10 points). Lesser amounts are prorated linearly. Population probability densities were examined when setting the standards for minimum and maximum scores for the three moderation components: saturated fat (10 points), sodium (10 points), and calories from solid fats, alcoholic beverages (ie, beer, wine, and distilled spirits), and added sugars (20 points). Calories from solid fats, alcoholic beverages, and added sugars is a proxy for the discretionary calorie allowance. The 2005 Dietary Guideline for saturated fat and the Adequate Intake and Tolerable Upper Intake Level for sodium, expressed per 1,000 calories, were used when setting the standards for those components. Intakes between the maximum and minimum standards are prorated. The HEI-2005 is a measure of diet quality as described by the key diet-related recommendations of the 2005 Dietary Guidelines. It has a variety of potential uses, including monitoring the diet quality of the US population and subpopulations, evaluation of interventions, and research.
-
index based dietary patterns and risk of colorectal cancer the nih aarp diet and health study
American Journal of Epidemiology, 2008Co-Authors: Jill Reedy, Susan M Krebssmith, Panagiota N Mitrou, Elisabet Wirfalt, Andrew Flood, Victor Kipnis, Michael F Leitzmann, Traci Mouw, Albert Hollenbeck, Arthur SchatzkinAbstract:The authors compared how four indexes-the Healthy Eating Index-2005, Alternate Healthy Eating Index, Mediterranean Diet Score, and Recommended Food Score-are associated with colorectal cancer in the National Institutes of Health-AARP Diet and Health Study (n = 492,382). To calculate each score, they merged data from a 124-item food frequency questionnaire completed at study entry (1995-1996) with the MyPyramid Equivalents Database (version 1.0). Other variables included energy, nutrients, multivitamins, and alcohol. Models were stratified by sex and adjusted for age, ethnicity, education, body mass index, smoking, physical activity, and menopausal hormone therapy (in women). During 5 years of follow-up, 3,110 incident colorectal cancer cases were ascertained. Although the indexes differ in design, a similarly decreased risk of colorectal cancer was observed across all indexes for men when comparing the highest scores with the lowest: Healthy Eating Index-2005 (relative risk (RR) = 0.72, 95% confidence interval (CI): 0.62, 0.83); Alternate Healthy Eating Index (RR = 0.70, 95% CI: 0.61, 0.81); Mediterranean Diet Score (RR = 0.72, 95% CI: 0.63, 0.83); and Recommended Food Score (RR = 0.75, 95% CI: 0.65, 0.87). For women, a significantly decreased risk was found with the Healthy Eating Index-2005, although Alternate Healthy Eating Index results were similar. Index-based dietary patterns that are consistent with given dietary guidelines are associated with reduced risk.
-
index based dietary patterns and risk of colorectal cancer the nih aarp diet and health study
American Journal of Epidemiology, 2008Co-Authors: Jill Reedy, Susan M Krebssmith, Panagiota N Mitrou, Elisabet Wirfalt, Andrew Flood, Victor Kipnis, Michael F Leitzmann, Traci Mouw, Albert Hollenbeck, Arthur SchatzkinAbstract:The authors compared how four indexes—the Healthy Eating Index-2005, Alternate Healthy Eating Index, Mediterranean Diet Score, and Recommended Food Score—are associated with colorectal cancer in the National Institutes of Health-AARP Diet and Health Study (n ¼ 492,382). To calculate each score, they merged data from a 124-item food frequency questionnaire completed at study entry (1995–1996) with the MyPyramid Equivalents Database (version 1.0). Other variables included energy, nutrients, multivitamins, and alcohol. Models were stratified by sex and adjusted for age, ethnicity, education, body mass index, smoking, physical activity, and menopausal hormone therapy (in women). During 5 years of follow-up, 3,110 incident colorectal cancer cases were ascertained. Although the indexes differ in design, a similarly decreased risk of colorectal cancer was observed across all indexes for men when comparing the highest scores with the lowest: Healthy Eating Index2005 (relative risk (RR) ¼ 0.72, 95% confidence interval (CI): 0.62, 0.83); Alternate Healthy Eating Index (RR ¼ 0.70, 95% CI: 0.61, 0.81); Mediterranean Diet Score (RR ¼ 0.72, 95% CI: 0.63, 0.83); and Recommended Food Score (RR ¼ 0.75, 95% CI: 0.65, 0.87). For women, a significantly decreased risk was found with the Healthy Eating Index-2005, although Alternate Healthy Eating Index results were similar. Index-based dietary patterns that are consistent with given dietary guidelines are associated with reduced risk. colorectal neoplasms; food habits; risk Abbreviations: CI, confidence interval; NIH, National Institutes of Health; RR, relative risk.
-
most americans eat much less than recommended amounts of fruits and vegetables
Journal of The American Dietetic Association, 2006Co-Authors: Patricia M. Guenther, Kevin W Dodd, Jill Reedy, Susan M KrebssmithAbstract:Abstract Objective To estimate the proportions of the population meeting recommendations for fruit and vegetable intake, we first estimated the usual intake distributions of total fruits and vegetables and then compared the results to the 5 A Day recommendation and to the recommendations for fruits and vegetables combined, found in the new US Department of Agriculture food guide, MyPyramid. Design/subjects The primary dataset was created from one 24-hour recall from each of 8,070 respondents in the 1999-2000 National Health and Nutrition Examination Survey. Variances were estimated using one or two 24-hour recalls from 14,963 respondents in the 1994-1996 Continuing Survey of Food Intakes by Individuals. Statistical Analysis The statistical method developed at Iowa State University was used for estimating distributions of usual intake of dietary components that are consumed daily. It was modified to allow the adjustment of heterogeneous within-person variances using an external estimate of heterogeneity. Results In 1999-2000, only 40% of Americans ate an average of five or more ½-cup servings of fruits and vegetables per day. The proportions of sex–age groups meeting the new US Department of Agriculture recommendations ranged from 0.7% of boys aged 14 to 18 years, whose combined recommendation is 5 cups, to 48% of children aged 2 to 3 years, whose combined recommendation is 2 cups. Conclusions Americans need to consume more fruits and vegetables, especially dark green and orange vegetables and legumes. Nutritionists must help consumers realize that, for everyone older than age 3 years, the new recommendations for fruit and vegetable intakes are greater than the familiar five servings a day.
Arthur Schatzkin - One of the best experts on this subject based on the ideXlab platform.
-
index based dietary patterns and risk of colorectal cancer the nih aarp diet and health study
American Journal of Epidemiology, 2008Co-Authors: Jill Reedy, Susan M Krebssmith, Panagiota N Mitrou, Elisabet Wirfalt, Andrew Flood, Victor Kipnis, Michael F Leitzmann, Traci Mouw, Albert Hollenbeck, Arthur SchatzkinAbstract:The authors compared how four indexes-the Healthy Eating Index-2005, Alternate Healthy Eating Index, Mediterranean Diet Score, and Recommended Food Score-are associated with colorectal cancer in the National Institutes of Health-AARP Diet and Health Study (n = 492,382). To calculate each score, they merged data from a 124-item food frequency questionnaire completed at study entry (1995-1996) with the MyPyramid Equivalents Database (version 1.0). Other variables included energy, nutrients, multivitamins, and alcohol. Models were stratified by sex and adjusted for age, ethnicity, education, body mass index, smoking, physical activity, and menopausal hormone therapy (in women). During 5 years of follow-up, 3,110 incident colorectal cancer cases were ascertained. Although the indexes differ in design, a similarly decreased risk of colorectal cancer was observed across all indexes for men when comparing the highest scores with the lowest: Healthy Eating Index-2005 (relative risk (RR) = 0.72, 95% confidence interval (CI): 0.62, 0.83); Alternate Healthy Eating Index (RR = 0.70, 95% CI: 0.61, 0.81); Mediterranean Diet Score (RR = 0.72, 95% CI: 0.63, 0.83); and Recommended Food Score (RR = 0.75, 95% CI: 0.65, 0.87). For women, a significantly decreased risk was found with the Healthy Eating Index-2005, although Alternate Healthy Eating Index results were similar. Index-based dietary patterns that are consistent with given dietary guidelines are associated with reduced risk.
-
index based dietary patterns and risk of colorectal cancer the nih aarp diet and health study
American Journal of Epidemiology, 2008Co-Authors: Jill Reedy, Susan M Krebssmith, Panagiota N Mitrou, Elisabet Wirfalt, Andrew Flood, Victor Kipnis, Michael F Leitzmann, Traci Mouw, Albert Hollenbeck, Arthur SchatzkinAbstract:The authors compared how four indexes—the Healthy Eating Index-2005, Alternate Healthy Eating Index, Mediterranean Diet Score, and Recommended Food Score—are associated with colorectal cancer in the National Institutes of Health-AARP Diet and Health Study (n ¼ 492,382). To calculate each score, they merged data from a 124-item food frequency questionnaire completed at study entry (1995–1996) with the MyPyramid Equivalents Database (version 1.0). Other variables included energy, nutrients, multivitamins, and alcohol. Models were stratified by sex and adjusted for age, ethnicity, education, body mass index, smoking, physical activity, and menopausal hormone therapy (in women). During 5 years of follow-up, 3,110 incident colorectal cancer cases were ascertained. Although the indexes differ in design, a similarly decreased risk of colorectal cancer was observed across all indexes for men when comparing the highest scores with the lowest: Healthy Eating Index2005 (relative risk (RR) ¼ 0.72, 95% confidence interval (CI): 0.62, 0.83); Alternate Healthy Eating Index (RR ¼ 0.70, 95% CI: 0.61, 0.81); Mediterranean Diet Score (RR ¼ 0.72, 95% CI: 0.63, 0.83); and Recommended Food Score (RR ¼ 0.75, 95% CI: 0.65, 0.87). For women, a significantly decreased risk was found with the Healthy Eating Index-2005, although Alternate Healthy Eating Index results were similar. Index-based dietary patterns that are consistent with given dietary guidelines are associated with reduced risk. colorectal neoplasms; food habits; risk Abbreviations: CI, confidence interval; NIH, National Institutes of Health; RR, relative risk.
-
Original Contribution Index-based Dietary Patterns and Risk of Colorectal Cancer The NIH-AARP Diet and Health Study
2007Co-Authors: J. Reedy, Susan M. Krebs-smith, Panagiota N Mitrou, Andrew Flood, Victor Kipnis, Michael F Leitzmann, Traci Mouw, Albert Hollenbeck, Arthur Schatzkin, Amy F SubarAbstract:The authors compared how four indexes—the Healthy Eating Index-2005, Alternate Healthy Eating Index, Mediterranean Diet Score, and Recommended Food Score—are associated with colorectal cancer in the National Institutes of Health-AARP Diet and Health Study (n 492,382). To calculate each score, they merged data from a 124-item food frequency questionnaire completed at study entry (1995–1996) with the MyPyramid Equivalents Database (version 1.0). Other variables included energy, nutrients, multivitamins, and alcohol. Models were stratified by sex and adjusted for age, ethnicity, education, body mass index, smoking, physical activity, and menopausal hormone therapy (in women). During 5 years of follow-up, 3,110 incident colorectal cancer cases were ascertained. Although the indexes differ in design, a similarly decreased risk of colorectal cancer was observed across all indexes for men when comparing the highest scores with the lowest: Healthy Eating Index
Jacqueline A Vernarelli - One of the best experts on this subject based on the ideXlab platform.
-
assessing the public s comprehension of dietary guidelines use of MyPyramid or myplate is associated with healthier diets among us adults
Journal of the Academy of Nutrition and Dietetics, 2019Co-Authors: Jennifer Schwartz, Jacqueline A VernarelliAbstract:Abstract Background The Dietary Guidelines for Americans (DGA) provide a framework for food and nutrition programming in the United States as well as the foundation for individualized dietary guidance. Public utilization of the DGA, specifically the MyPyramid or MyPlate tool, is not well studied. Objective The objective of this study was to evaluate the relationship between public knowledge of the 2010 DGA assessed by use of the MyPyramid or MyPlate dietary plan and various markers of diet intake (including dietary energy density and Food Patterns Equivalents Database component scores) in US adults. Design The National Health and Nutrition Examination Survey (NHANES) is a large, cross-sectional survey conducted continuously to monitor the health and nutritional status of US residents. The sampling design of NHANES allows for collection of a nationally representative sample. Participants/setting Data from a nationally representative sample of 3,194 adults>18 years with 1 complete day of dietary recall data during the 2011-2014 NHANES were used for this study. During NHANES, participants were asked about knowledge and use of the MyPyramid or MyPlate plan. Main outcome measures Mean daily dietary intake was compared between MyPyramid or MyPlate users and nonusers. Statistical analyses performed Multivariable regression models were then used to evaluate the relationship between use of MyPlate or MyPyramid and various food pattern components consumed daily. Models were adjusted for age, sex, race or ethnicity, education, household size, family income (using NHANES-provided poverty-to-income ratio), smoking status, beverage energy density, and physical activity. Results Subjects who reported using the MyPyramid or MyPlate plan had better diets than subjects who had not tried the MyPyramid or MyPlate plan. Users of MyPyramid or MyPlate had significantly lower dietary energy density (1.8 vs 1.9 kcal/g, P=0.0003) and significantly fewer servings of refined grains (5.9 vs 6.5 oz equivalents, P=0.0007) but more servings of whole grains (1.1 vs 0.8 oz equivalents, P=0.007), more dark green and leafy vegetables (P=0.006), and lower intake of added sugars (18 vs 21 tsp, P=0.0005) and solid fats (34 vs 39 g, P Conclusion In this nationally representative sample, reported use of MyPyramid or MyPlate was associated with more healthful dietary intakes. Future intervention studies are needed to explore facilitators and barriers for using MyPlate as well as the impact of MyPlate use on dietary intake behaviors.
-
assessing the public s comprehension of dietary guidelines use of myplate MyPyramid tools is associated with higher diet quality findings from the nhanes
The FASEB Journal, 2017Co-Authors: Jennifer Schwartz, Jacqueline A VernarelliAbstract:The Dietary Guidelines for Americans provide a framework for food and nutrition programming in the United States as well as the foundation for individualized dietary guidance. Current guidelines en...
-
dietary energy density is associated with body weight status and vegetable intake in u s children
Journal of Nutrition, 2011Co-Authors: Jacqueline A Vernarelli, Diane C. Mitchell, Terryl J. Hartman, Barbara J RollsAbstract:The objective was to determine the relationship between dietary energy density (ED; kcal/g) and measured weight status in children. The present study used data from a nationally representative sample of 2442 children between 2 and 8 y old who participated in the 2001–2004 NHANES. Survey measures included 24-h dietary recall data, measurement of MyPyramid servings of various food groups, and anthropometry. The relationship among dietary ED, body weight status as calculated using the 2000 CDC growth charts, and food intake was evaluated using quartiles of ED. Additionally, other dietary characteristics associated with ED among children are described. Specific survey procedures were used in the analysis to account for sample weights, unequal selection probability, and the clustered design of the NHANES sample. In this sample, dietary ED was positively associated with body weight status in U.S. children aged 2–8 y. Obese children had a higher dietary ED than lean children (2.08 ± 0.03 vs. 1.93 ± 0.05; P = 0.02). Diets high in ED were also found to be associated with greater intakes of energy and added sugars, more energy from fat; and significantly lower intake of fruits and vegetables. Interventions that lower dietary ED by means of increasing fruit and vegetable intake and decreasing fat consumption may be an effective strategy for reducing childhood obesity.
