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From page 167... ... See Nutritional risk groups Away-from-home eating adolescents, 109, 112, 113 adults, 113-116 calcium intake, 93, 109-120 caloric intake, 93, 109-120 children, 109, 112 cholesterol intake, 93, 109-120 conclusions, 123 data used, 92-93 diet quality, 109-120 dietary component intake, 116-120 elderly persons, 114-116 fat intake, 93, 109-120 identification of sample, 105, 108, 109 income effect on, 50 iron intake, 93, 109-120 magnesium intake, 93, 109-120 methodology, 94-95 patterns, 9~95 RDAs, 109-113 snacking relationship, 120~123 sodium intake, 93, 109-120 sugar intake, 93, 109-119 three-day dietary records, 92 vitamin B6 intake, 93, 109-120 B Basic four food groups, 150, 153 Bousch, David M., 72-84 Brandt, Edward N., Jr., 9 C Calcium, 91, 105, 131, 149 away-from-home eating, 93, 109-120 food variety and, 131, 134 intake, and income, 46-47 snacking and, 93, 102-105 Caloric intake away-from-home eating, 93, 109-120 food variety and, 133, 135, 136 income, 46-48 snacking and, 93, 98-105 Canada consumer understanding study, 127 Food Guide, 126 Centers for Disease Control, 13, 36 Children away-from-home eating, 109, 112 167 Read the entire page →
From page 168... ... See Food/nutrient guidelines Dietary Guidelines Advisory Committee, 159 Dietary intake, 21 income and, 46 48 iron, 22-26 vitamin C, 2~35 zinc, 3~38 See also Away-from-home eating; Consumer behavior theory; Economics theoty; Food variety; Psychological theory; Snacking Dietary supplements use and vitamin C levels, 28-35 INDEX Disease and nutrition, 146, 148-149, 155-156 Disjunctive model of decisionmaking, 80 Dwyer, Johanna T., 15~157 E Eating Patterns, 43~5, 87-92 effect of income, 48~9 food choices, 88-89 influence on consumption of modified diets, 155 meal patterns, 88 NECS data, 87-89, 91, 92 NHANES I and II, 87-89, 91 problem nutrients, 91 snacking, 88 See also Away-from-home eating; Snack consumption Economics theory, 43, 44, 46 47 economic psychology theories, 74 efficiency in food consumption, 52-54 food and nutrition profiles, 55-56 income and food consumption patterns, 48-51, 93, 95, 108 income and nutrient intake, 46~8 income elasticity, 49 poverty status and vitamin C levels, 28, 3~34 prices and diet, 51-52 time allocation model, 5~55 Economic Research Service, 13 Education. See Nutrition education Education levels and eating patterns, 94, 98 and food variety, 128 Elderly persons away-from-home eating, 11~116 snacking by, 100-101, 104 FaIIon, April, 58-71 Fat consumption away-from-home eating, 93, 109-120 snacking and, 93, 98-105 Read the entire page →
From page 169... ... See Caloric intake Food/nutrient guidelines, 127, 159-160 compliance with, 88-89 principles of, 153-154 recommendations for, 154 See also Basic four food groups; Dietary Guidelines Advisory Committee; Recommended Dietary Allowances Food industry and nutrition, 148-149 food industry, contributions, 148-149 nutrient deficiency disease, 148-149 nutrient-dense food supply, 149 nutritional status, determinants, 148 Food plans, 52, 54, 145 Food preferences, 43~5, 58-69 compliance with nutritional guidance, 88-89 See also Consumer behavior theory; Economics theory; Psychological theory Food Research and Action Center (BRACT, 162, 163 Food Stamp Program, 54 Food variety, 12~140 benefits, 126-128 calcium intake, 131, 134 caloric intake, 133, 135, 136 carbohydrate intake, 133, 135 conclusions, 137-139 dietary quality measure, 131 extent of variety, 131-133 fatintake,l33, 135 food/nutrient guidelines, 153-154, 159-160 169 food supply changes, 148-149 interpretation, 127-128 iron intake, 131, 133, 134 magnesium intake, 131, 133, 134 mean adequacy ratios (MARs) , 131, 133, 135-137 measurement, 128-129 methodology, 129-131 NFCS data, 129-130 nutrient adequacy of unique foods, 133-137 nutrient adequacy ratios (NARs) Read the entire page →
From page 170... ... See Economic theory Information processing, 75-82 Iron, 18, 22-26, 91, 105, 131, 149 anemia, 22-26 away-from-home eating, 93, 109-120 data from NFCS, 25-26 data from NHANES II, 22 [erntin model, 22-25 food variety and, 131, 133, 134 impaired status, models for prevalence, 23-25 intake, and income, 46 47 MCV model, 22, 23-25 snacking and, 93, 102-105 J Jarratt, Mary C., 9 Johnson, Clifford, 21-39 Johnson, Stanley R., 43~5 Joint Nutrition Monitoring Evaluation Committee (JNMEC) , 7-20 components, 8-9 data sources, 12-13 first report, measurements, 1 1-15 food components, available data on nutrient composition, 18 functions, 7-8 future surveys, 18-19 goals and objectives, 1~11 health status. Read the entire page →
From page 171... ... , 11, 18, 21-22, 25-26, 38, 135, 151-159 code book, 13~131 data sources, 12-13 eating patterns data, 87-89, 91, 92 food variety data, 129-130 iron and anemia analysis, 22-26 limitations, 151 NHANES coordination, 14 1987 survey, 19 vitamin C analysis, 34 zinc analysis, 37 Niacin, 47 Nutrient composition of foods, 18 Nutrition education, 15~157 basic four food groups guide, 150, 153 consumer compliance with dietary guidelines, 88-89 food choices, factors in, 150 food guidance systems, 127, 153-154, 159-160 information processing, 8~81 on needs of nutritionally vulnerable population, 145, 151-154 nutrition education, misconceptions, 150 on preventive and therapeutic diets, 155-156 recommendations, 156 171 Nutrition Education and Training Program, 164 Nutrition information processing, 80~81 Nutrition policy and programs, 143 nutrition research relationship, 144147 thrifty food plan, 145 of USDA, 158-161 Nutrition research food supply changes, 148-149 high-risk groups, 145 national nutritional surveillance, 145 nutrient composition of foods, 18 program planning, relationship, 144 147 RDAs, 144 REIs, 144 USDA efforts, 159 Nutntional status standards, 15 Nutrition surveys data assessment problems, 15, 18 future surveys, 18-19, 159 limitations of, 145, 151 methodology studies, 15 National Nutrition Monitoring System, 7, 9-11, 14, 19 policy recommendations, 151-152 See also National Health and Nutrition Examination Survey; Nationwide Food Consumption Survey Nutritional deficiency, 38 food industry's work to eliminate, 148-149 iron, 22-26 vitamin C, 2~36 zinc, 36-38 See also Away-from-home eating; Snacking Nutritional risk groups children's school lunch program, 163164 eating patterns, 151 education materials for, 154 effects of government programs, 152153 hunger and malnutrition data, 162-163 Read the entire page →
From page 172... ... See Nutrition research Riboflavin intake, 4~47, 131, 134 Roering, Kenneth J., 72-84 Rozin, Paul, 58-71 S Senauer, Benjamin, 4~57 Shipp, Shannon H., 72-84 Smiciklas-Wright, Helen, 12~140 Snacking adolescents, 99, 102-103 adults, 100 101, 103-104 away-from-home eating, relationship, 12~123 calcium intake, 93, 102-105 caloric intake, 93, 98-105. children, 98, 99, 102 cholesterol intake, 93, 98-lQ5 conclusions, 88, 123 data used, 92-93 diet quality, 98-105 elderly persons, 100~101, 104 fat intake, 93, 98-105 identification of sample, 95-98 iron intake, 93, 102-105 magnesium intake, 93, 102-105 methodology, 93-95 problem nutrients and overconsllmed dietary components, 104 105 RDAs, 102-104 snacking patterns, 93-94 sodium intake, 93, 102-105 sugar intake, 93, 102-105 three-day dietary records, 92 Read the entire page →
From page 173... ... See Agriculture Department V Vanety in foods. See Food variety Vitamin A intake, 46~47, 131, 134 Vitamin B6, 18, 91, 105 away-from-home eating, 93, 109-120 food variety and, 131, 133, 134 -173 intake, and income, 46 47 RDA, 131 snacking and, 93, 102-105 Vitamin BE intake, 46-47,131,133, 134 Vitamin C, 26-36, 131 assessment of status, 26 data from NHANES II, 2~34 food variety and, 131, 134 intake, and income, 46 0 7 intake data, 28, 32-36 NFCS and, 35-36 nutritional status, 26 poverty status and, 28, 34 serum levels, 2~34 supplements use and, 28-36 Vitamin supplements, 28-36 Vitamins vitamin A, 131, 134 vitamin B6, 18, 46 47, 91, 93, 102105, 109-120, 131,133, 134 vitamin B t2, 4~47, 131, 133, 134 vitamin C, 2~36, 4~47, 131, 134 W Welsh, Susan, 7-20 Woteki, Catherine, 21-39 z Zinc, 18, 3~38, 149 dietary intake, 37-38 food supply and, 37 NFCS and, 37 NHANES I! Read the entire page →

From page 167...

... See Nutritional risk groups Away-from-home eating adolescents, 109, 112, 113 adults, 113-116 calcium intake, 93, 109-120 caloric intake, 93, 109-120 children, 109, 112 cholesterol intake, 93, 109-120 conclusions, 123 data used, 92-93 diet quality, 109-120 dietary component intake, 116-120 elderly persons, 114-116 fat intake, 93, 109-120 identification of sample, 105, 108, 109 income effect on, 50 iron intake, 93, 109-120 magnesium intake, 93, 109-120 methodology, 94-95 patterns, 9~95 RDAs, 109-113 snacking relationship, 120~123 sodium intake, 93, 109-120 sugar intake, 93, 109-119 three-day dietary records, 92 vitamin B6 intake, 93, 109-120 B Basic four food groups, 150, 153 Bousch, David M., 72-84 Brandt, Edward N., Jr., 9 C Calcium, 91, 105, 131, 149 away-from-home eating, 93, 109-120 food variety and, 131, 134 intake, and income, 46-47 snacking and, 93, 102-105 Caloric intake away-from-home eating, 93, 109-120 food variety and, 133, 135, 136 income, 46-48 snacking and, 93, 98-105 Canada consumer understanding study, 127 Food Guide, 126 Centers for Disease Control, 13, 36 Children away-from-home eating, 109, 112 167

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From page 168...

... See Food/nutrient guidelines Dietary Guidelines Advisory Committee, 159 Dietary intake, 21 income and, 46 48 iron, 22-26 vitamin C, 2~35 zinc, 3~38 See also Away-from-home eating; Consumer behavior theory; Economics theoty; Food variety; Psychological theory; Snacking Dietary supplements use and vitamin C levels, 28-35 INDEX Disease and nutrition, 146, 148-149, 155-156 Disjunctive model of decisionmaking, 80 Dwyer, Johanna T., 15~157 E Eating Patterns, 43~5, 87-92 effect of income, 48~9 food choices, 88-89 influence on consumption of modified diets, 155 meal patterns, 88 NECS data, 87-89, 91, 92 NHANES I and II, 87-89, 91 problem nutrients, 91 snacking, 88 See also Away-from-home eating; Snack consumption Economics theory, 43, 44, 46 47 economic psychology theories, 74 efficiency in food consumption, 52-54 food and nutrition profiles, 55-56 income and food consumption patterns, 48-51, 93, 95, 108 income and nutrient intake, 46~8 income elasticity, 49 poverty status and vitamin C levels, 28, 3~34 prices and diet, 51-52 time allocation model, 5~55 Economic Research Service, 13 Education. See Nutrition education Education levels and eating patterns, 94, 98 and food variety, 128 Elderly persons away-from-home eating, 11~116 snacking by, 100-101, 104 FaIIon, April, 58-71 Fat consumption away-from-home eating, 93, 109-120 snacking and, 93, 98-105

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From page 169...

... See Caloric intake Food/nutrient guidelines, 127, 159-160 compliance with, 88-89 principles of, 153-154 recommendations for, 154 See also Basic four food groups; Dietary Guidelines Advisory Committee; Recommended Dietary Allowances Food industry and nutrition, 148-149 food industry, contributions, 148-149 nutrient deficiency disease, 148-149 nutrient-dense food supply, 149 nutritional status, determinants, 148 Food plans, 52, 54, 145 Food preferences, 43~5, 58-69 compliance with nutritional guidance, 88-89 See also Consumer behavior theory; Economics theory; Psychological theory Food Research and Action Center (BRACT, 162, 163 Food Stamp Program, 54 Food variety, 12~140 benefits, 126-128 calcium intake, 131, 134 caloric intake, 133, 135, 136 carbohydrate intake, 133, 135 conclusions, 137-139 dietary quality measure, 131 extent of variety, 131-133 fatintake,l33, 135 food/nutrient guidelines, 153-154, 159-160 169 food supply changes, 148-149 interpretation, 127-128 iron intake, 131, 133, 134 magnesium intake, 131, 133, 134 mean adequacy ratios (MARs) , 131, 133, 135-137 measurement, 128-129 methodology, 129-131 NFCS data, 129-130 nutrient adequacy of unique foods, 133-137 nutrient adequacy ratios (NARs)

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From page 170...

... See Economic theory Information processing, 75-82 Iron, 18, 22-26, 91, 105, 131, 149 anemia, 22-26 away-from-home eating, 93, 109-120 data from NFCS, 25-26 data from NHANES II, 22 [erntin model, 22-25 food variety and, 131, 133, 134 impaired status, models for prevalence, 23-25 intake, and income, 46 47 MCV model, 22, 23-25 snacking and, 93, 102-105 J Jarratt, Mary C., 9 Johnson, Clifford, 21-39 Johnson, Stanley R., 43~5 Joint Nutrition Monitoring Evaluation Committee (JNMEC) , 7-20 components, 8-9 data sources, 12-13 first report, measurements, 1 1-15 food components, available data on nutrient composition, 18 functions, 7-8 future surveys, 18-19 goals and objectives, 1~11 health status.

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From page 171...

... , 11, 18, 21-22, 25-26, 38, 135, 151-159 code book, 13~131 data sources, 12-13 eating patterns data, 87-89, 91, 92 food variety data, 129-130 iron and anemia analysis, 22-26 limitations, 151 NHANES coordination, 14 1987 survey, 19 vitamin C analysis, 34 zinc analysis, 37 Niacin, 47 Nutrient composition of foods, 18 Nutrition education, 15~157 basic four food groups guide, 150, 153 consumer compliance with dietary guidelines, 88-89 food choices, factors in, 150 food guidance systems, 127, 153-154, 159-160 information processing, 8~81 on needs of nutritionally vulnerable population, 145, 151-154 nutrition education, misconceptions, 150 on preventive and therapeutic diets, 155-156 recommendations, 156 171 Nutrition Education and Training Program, 164 Nutrition information processing, 80~81 Nutrition policy and programs, 143 nutrition research relationship, 144147 thrifty food plan, 145 of USDA, 158-161 Nutrition research food supply changes, 148-149 high-risk groups, 145 national nutritional surveillance, 145 nutrient composition of foods, 18 program planning, relationship, 144 147 RDAs, 144 REIs, 144 USDA efforts, 159 Nutntional status standards, 15 Nutrition surveys data assessment problems, 15, 18 future surveys, 18-19, 159 limitations of, 145, 151 methodology studies, 15 National Nutrition Monitoring System, 7, 9-11, 14, 19 policy recommendations, 151-152 See also National Health and Nutrition Examination Survey; Nationwide Food Consumption Survey Nutritional deficiency, 38 food industry's work to eliminate, 148-149 iron, 22-26 vitamin C, 2~36 zinc, 36-38 See also Away-from-home eating; Snacking Nutritional risk groups children's school lunch program, 163164 eating patterns, 151 education materials for, 154 effects of government programs, 152153 hunger and malnutrition data, 162-163

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From page 172...

... See Nutrition research Riboflavin intake, 4~47, 131, 134 Roering, Kenneth J., 72-84 Rozin, Paul, 58-71 S Senauer, Benjamin, 4~57 Shipp, Shannon H., 72-84 Smiciklas-Wright, Helen, 12~140 Snacking adolescents, 99, 102-103 adults, 100 101, 103-104 away-from-home eating, relationship, 12~123 calcium intake, 93, 102-105 caloric intake, 93, 98-105. children, 98, 99, 102 cholesterol intake, 93, 98-lQ5 conclusions, 88, 123 data used, 92-93 diet quality, 98-105 elderly persons, 100~101, 104 fat intake, 93, 98-105 identification of sample, 95-98 iron intake, 93, 102-105 magnesium intake, 93, 102-105 methodology, 93-95 problem nutrients and overconsllmed dietary components, 104 105 RDAs, 102-104 snacking patterns, 93-94 sodium intake, 93, 102-105 sugar intake, 93, 102-105 three-day dietary records, 92

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From page 173...

... See Agriculture Department V Vanety in foods. See Food variety Vitamin A intake, 46~47, 131, 134 Vitamin B6, 18, 91, 105 away-from-home eating, 93, 109-120 food variety and, 131, 133, 134 -173 intake, and income, 46 47 RDA, 131 snacking and, 93, 102-105 Vitamin BE intake, 46-47,131,133, 134 Vitamin C, 26-36, 131 assessment of status, 26 data from NHANES II, 2~34 food variety and, 131, 134 intake, and income, 46 0 7 intake data, 28, 32-36 NFCS and, 35-36 nutritional status, 26 poverty status and, 28, 34 serum levels, 2~34 supplements use and, 28-36 Vitamin supplements, 28-36 Vitamins vitamin A, 131, 134 vitamin B6, 18, 46 47, 91, 93, 102105, 109-120, 131,133, 134 vitamin B t2, 4~47, 131, 133, 134 vitamin C, 2~36, 4~47, 131, 134 W Welsh, Susan, 7-20 Woteki, Catherine, 21-39 z Zinc, 18, 3~38, 149 dietary intake, 37-38 food supply and, 37 NFCS and, 37 NHANES I!

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Index Pages 167-174

Index
Pages 167-174