The Experts below are selected from a list of 72 Experts worldwide ranked by ideXlab platform
Victor L Fulgoni - One of the best experts on this subject based on the ideXlab platform.
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Certain Grain Foods Can Be Meaningful Contributors to Nutrient Density in the Diets of U.S. Children and Adolescents: Data from the National Health and Nutrition Examination Survey, 2009–2012
Nutrients, 2017Co-Authors: Yanni Papanikolaou, Victor L FulgoniAbstract:Grain foods may play an important role in delivering nutrients to the diet of children and adolescents. The present study determined grain food sources of energy/nutrients in U.S. children and adolescents using data from the National Health and Nutrition Examination Survey, 2009–2012. Analyses of grain food sources were conducted using a 24-h recall in participants 2–18 years old (N = 6109). Sources of nutrients contained in grain foods were determined using U.S. Department of Agriculture nutrient composition databases and excluded mixed dishes. Mean energy and nutrient intakes from the total diet and from various grain foods were adjusted for the sample design using appropriate weights. All grains provided 14% ± 0.2% kcal/day (263 ± 5 kcal/day), 22.5% ± 0.3% (3 ± 0.1 g/day) dietary fiber, 39.3% ± 0.5% (238 ± 7 dietary folate equivalents (DFE)/day) folate and 34.9% ± 0.5% (5.6 ± 0.1 mg/day) iron in the total diet in children and adolescents. The current analyses showed that certain grain foods, in particular Breads, rolls and tortillas, ready-to-eat cereals and Quick Breads and bread products, are meaningful contributors of folate, iron, thiamin, niacin and dietary fiber, a nutrient of public health concern as outlined by the 2015–2020 Dietary Guidelines for Americans. Thus, specific grain foods contribute to nutrient density and have the potential to increase the consumption of several under-consumed nutrients in children and adolescents.
Len Marquart - One of the best experts on this subject based on the ideXlab platform.
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dietary modeling shows that substitution of whole grain for refined grain ingredients of foods commonly consumed by us children and teens can increase intake of whole grains
Journal of The American Dietetic Association, 2011Co-Authors: Debra R Keast, Elizabeth A Arndt, Renee A Rosen, Len MarquartAbstract:Abstract Background Currently available whole-grain foods are not frequently consumed, and few children achieve the whole-grain intake recommendation. Objective To investigate the influence on whole-grain consumption of substituting whole-grain for refined-grain ingredients of foods commonly consumed by children. Design Secondary cross-sectional analysis of publicly available food consumption data collected by the US Department of Agriculture. Participants/setting A nationally representative sample of US children aged 9 to 18 years (n=2,349) providing 24-hour dietary recall data in the 2003-2004 National Health and Nutrition Examination Survey. Main outcome measures Whole-grain intake was modeled by replacing varying proportions of refined flour contained in foods such as pizza crust, pasta, Breads, and other baked goods with whole-wheat flour, and by replacing a proportion of white rice with brown rice. Replacement levels were based on the acceptability of whole-grain foods tested among children in elementary schools, and ranged from 15% to 50%; the majority were ≤25%. Statistical analyses performed Sample-weighted mean premodeled and postmodeled whole-grain intake, standard errors, and statistical significance of differences between demographic subgroups were determined using SUDAAN (version 9.0.3, 2007, Research Triangle Institute, Research Triangle Park, NC). Result Whole-grain intake increased 1.7 oz eq per day (from 0.5 to 2.2 oz eq/day). Premodeled and postmodeled whole-grain intakes were 6% and 28%, respectively, of total grain intake (7.7 oz eq/day). Major sources of postmodeled whole-grain intakes were Breads/rolls (28.0%); pizza (14.2%); breakfast cereals (11.0%); rice/pasta (10.6%); Quick Breads such as tortillas, muffins, and waffles (10.8%); other baked goods (9.9%); and grain-based savory snacks other than popcorn (7.3%). Premodeled whole-grain intake differed by poverty level, but postmodeled whole-grain intake did not. Conclusions The substitution of whole grain for a specific proportion of refined grain ingredients of commonly consumed foods increased whole-grain intake and reduced disparities between demographic subgroups of children and teens.
Yanni Papanikolaou - One of the best experts on this subject based on the ideXlab platform.
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Certain Grain Foods Can Be Meaningful Contributors to Nutrient Density in the Diets of U.S. Children and Adolescents: Data from the National Health and Nutrition Examination Survey, 2009–2012
Nutrients, 2017Co-Authors: Yanni Papanikolaou, Victor L FulgoniAbstract:Grain foods may play an important role in delivering nutrients to the diet of children and adolescents. The present study determined grain food sources of energy/nutrients in U.S. children and adolescents using data from the National Health and Nutrition Examination Survey, 2009–2012. Analyses of grain food sources were conducted using a 24-h recall in participants 2–18 years old (N = 6109). Sources of nutrients contained in grain foods were determined using U.S. Department of Agriculture nutrient composition databases and excluded mixed dishes. Mean energy and nutrient intakes from the total diet and from various grain foods were adjusted for the sample design using appropriate weights. All grains provided 14% ± 0.2% kcal/day (263 ± 5 kcal/day), 22.5% ± 0.3% (3 ± 0.1 g/day) dietary fiber, 39.3% ± 0.5% (238 ± 7 dietary folate equivalents (DFE)/day) folate and 34.9% ± 0.5% (5.6 ± 0.1 mg/day) iron in the total diet in children and adolescents. The current analyses showed that certain grain foods, in particular Breads, rolls and tortillas, ready-to-eat cereals and Quick Breads and bread products, are meaningful contributors of folate, iron, thiamin, niacin and dietary fiber, a nutrient of public health concern as outlined by the 2015–2020 Dietary Guidelines for Americans. Thus, specific grain foods contribute to nutrient density and have the potential to increase the consumption of several under-consumed nutrients in children and adolescents.
Ann M Albertson - One of the best experts on this subject based on the ideXlab platform.
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consumption of breakfast cereal is associated with positive health outcomes evidence from the national heart lung and blood institute growth and health study
Nutrition Research, 2008Co-Authors: Ann M Albertson, Douglas Thompson, Debra L Franko, Ronald E Kleinman, Bruce A Barton, Susan J CrockettAbstract:The purpose of this study was to examine 3 possible explanations for the documented association between cereal consumption and positive health outcomes. The study design was a descriptive, longitudinal study known as the National Heart, Lung, and Blood Institute Growth Health Study. Data from annual 3-day food records were analyzed to answer study questions. The National Heart, Lung, and Blood Institute Growth Health Study recruited 2379 girls (1166 white and 1213 black), age 9 to 10 at baseline. Frequency of consumption of breakfast cereal; other types of foods eaten at breakfast; and macronutrients, micronutrients, beverages, and fruits and vegetables and physical activity were the main outcome measures. The association of type of breakfast (cereal breakfast vs breakfast without cereal) with the outcomes of interest was estimated using regression techniques. The major findings were (1) cereal consumed at breakfast provided more fiber, iron, folic acid, and zinc and less fat, sodium, sugar, and cholesterol, compared with the nutrients in foods eaten during noncereal breakfasts. The cereal consumed provided less protein, carbohydrates, and calcium, compared to foods consumed during noncereal breakfasts; (2) eating cereal for breakfast appeared to facilitate milk consumption (leading to increased calcium intake) and to displace fats/sweets, Quick Breads, soda, and meat/eggs as breakfast foods. Eating cereal at breakfast was associated with increased consumption of fiber and carbohydrates and decreased consumption of fats throughout the day; and (3) greater physical activity was also associated with cereal breakfast. In conclusion, cereal consumption as part of a healthy lifestyle may play a role in maintaining adequate nutrient intake and physical activity among girls.
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Dietary intake of whole grains.
Journal of The American College of Nutrition, 2000Co-Authors: Linda E. Cleveland, Ann M Albertson, Alanna J. Moshfegh, Joseph D. GoldmanAbstract:Objective: The objective of this study was to provide national estimates of whole-grain intake in the United States, identify major dietary sources of whole grains and compare food and nutrient intakes of whole-grain consumers and nonconsumers. Methods: Data were collected from 9,323 individuals age 20 years and older in USDA’s 1994 ‐96 Continuing Survey of Food Intakes by Individuals through in-person interviews on two non-consecutive days using a multiple-pass 24-hour recall method. Foods reported by respondents were quantified in servings as defined by the Food Guide Pyramid using a new database developed by the USDA. Whole-grain and nonwhole-grain servings were determined based on the proportion, by weight, of the grain ingredients in each food that were whole grain and nonwhole grain. Sampling weights were applied to provide national probability estimates adjusted for differential rates of selection and nonresponse. Then, t tests were used to assess statistically significant differences in intakes of nutrients and food groups by whole-grain consumers and nonconsumers. Results: According to the 1994 ‐96 survey, U.S. adults consumed an average of 6.7 servings of grain products per day; 1.0 serving was whole grain. Thirty-six percent averaged less than one whole-grain serving per day based on two days of intake data, and only eight percent met the recommendation to eat at least three servings per day. Yeast Breads and breakfast cereals each provided almost one-third of the whole-grain servings, grain-based snacks provided about one-fifth, and less than one-tenth came from Quick Breads, pasta, rice, cakes, cookies, pies, pastries and miscellaneous grains. Whole-grain consumers had significantly better nutrient profiles than nonconsumers, including higher intakes of vitamins and minerals as percentages of 1989 Recommended Dietary Allowances and as nutrients per 1000 kilocalories, and lower intakes of total fat, saturated fat and added sugars as percentages of food energy. Consumers were significantly more likely than nonconsumers to meet Pyramid recommendations for the grain, fruit and dairy food groups. Conclusion: Consumption of whole-grain foods by U.S. adults falls well below the recommended level. A large proportion of the population could benefit from eating more whole grain, and efforts are needed to encourage consumption.
Debra R Keast - One of the best experts on this subject based on the ideXlab platform.
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dietary modeling shows that substitution of whole grain for refined grain ingredients of foods commonly consumed by us children and teens can increase intake of whole grains
Journal of The American Dietetic Association, 2011Co-Authors: Debra R Keast, Elizabeth A Arndt, Renee A Rosen, Len MarquartAbstract:Abstract Background Currently available whole-grain foods are not frequently consumed, and few children achieve the whole-grain intake recommendation. Objective To investigate the influence on whole-grain consumption of substituting whole-grain for refined-grain ingredients of foods commonly consumed by children. Design Secondary cross-sectional analysis of publicly available food consumption data collected by the US Department of Agriculture. Participants/setting A nationally representative sample of US children aged 9 to 18 years (n=2,349) providing 24-hour dietary recall data in the 2003-2004 National Health and Nutrition Examination Survey. Main outcome measures Whole-grain intake was modeled by replacing varying proportions of refined flour contained in foods such as pizza crust, pasta, Breads, and other baked goods with whole-wheat flour, and by replacing a proportion of white rice with brown rice. Replacement levels were based on the acceptability of whole-grain foods tested among children in elementary schools, and ranged from 15% to 50%; the majority were ≤25%. Statistical analyses performed Sample-weighted mean premodeled and postmodeled whole-grain intake, standard errors, and statistical significance of differences between demographic subgroups were determined using SUDAAN (version 9.0.3, 2007, Research Triangle Institute, Research Triangle Park, NC). Result Whole-grain intake increased 1.7 oz eq per day (from 0.5 to 2.2 oz eq/day). Premodeled and postmodeled whole-grain intakes were 6% and 28%, respectively, of total grain intake (7.7 oz eq/day). Major sources of postmodeled whole-grain intakes were Breads/rolls (28.0%); pizza (14.2%); breakfast cereals (11.0%); rice/pasta (10.6%); Quick Breads such as tortillas, muffins, and waffles (10.8%); other baked goods (9.9%); and grain-based savory snacks other than popcorn (7.3%). Premodeled whole-grain intake differed by poverty level, but postmodeled whole-grain intake did not. Conclusions The substitution of whole grain for a specific proportion of refined grain ingredients of commonly consumed foods increased whole-grain intake and reduced disparities between demographic subgroups of children and teens.
