Development of Food Intake Patterns for the MyPyramid Food Guidance System

Britten, Patricia; Marcoe, Kristin; Yamini, Sedigheh; Davis, Carole

doi:10.1016/j.jneb.2006.08.007

Cited by 149 publications

(119 citation statements)

References 8 publications

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“…One unit of fruit and vegetables corresponds to minimum 75 g fruits and vegetables. One unit of wholegrain/potato (12) . -Adapted from the British Dietetic Association (30) ; the plate is divided into three sections (like a 'Y').…”

Section: Resultsmentioning

confidence: 99%

“…To evaluate the effectiveness of the various strategies, simple and valid monitoring tools are needed (7)(8)(9)(10) . A variety of indexes and scores have been developed to evaluate either overall diet quality (11)(12)(13) or overall nutrient quality of foods using the nutrient profiling approach (14)(15)(16)(17)(18) . However, research on indicators of nutrient quality of whole meals, including canteen meals, remains limited.…”

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confidence: 99%

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Development and validation of a new simple Healthy Meal Index for canteen meals

Lassen

Biltoft-Jensen

Hansen

et al. 2010

Public Health Nutr.

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Objective: Nutrition evaluation tools should be developed both for scientific purposes and to encourage and facilitate healthy nutritional practices. The purpose of the present study was to develop and validate a simple food-based Healthy Meal Index (HMI) reflecting the nutritional profile of individual canteen meals. Design: The development process included overall model selection, setting nutritional goals and defining scoring systems and thresholds. Three index components were included: (i) contents of fruit and vegetables, (ii) fat content and quality and (iii) contents of wholegrain products and potatoes. The development was built on the principles embodied by the Plate Model, but providing more specificity in some areas. The simple HMI was validated against weighed and chemically analysed food and nutrient content of a representative sample of canteen meals. The sample was split into four categories according to the total index score and compared across categories. Setting: A total of 180 meals from fifteen worksite canteens. Results: Average energy density decreased significantly across categories (from 876 kJ/100 g to 537 kJ/100 g, P , 0?001). Also, the content of total and saturated fat, carbohydrate and fruit and vegetables varied across categories with higher score values being closer to dietary guidelines (P , 0?001). Conclusions: The simple HMI was successful in ranking canteen meals according to their nutritional quality. The index provides a valuable tool to both researchers and food and nutrition professionals, e.g. caterers and dietitians, who wish to evaluate nutritional quality of meals in line with the recommendations for healthier eating without the use of nutrition calculation programs.

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Development and validation of a new simple Healthy Meal Index for canteen meals

Lassen

Biltoft-Jensen

Hansen

et al. 2010

Public Health Nutr.

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“…A standardized set of measuring guides were provided to participants to assist in estimating portion sizes of all foods consumed. Using the MyPyramid Equivalents Database and methodology from the US Department of Agriculture,13 we calculated intake of 5 dietary components: cups of fruits and vegetables (daily); 3.5‐oz servings of fish (weekly); 1‐oz servings of whole grains (daily); milligrams of sodium intake (daily); and kilocalories from sugar‐sweetened beverages (weekly), scaling intake to a 2000‐kcal daily diet. Physical activity was assessed by a series of questions on the frequency and duration of leisure‐time activities done for at least 10 minutes continuously.…”

Section: Methodsmentioning

confidence: 99%

Trends in Racial/Ethnic Disparities in Cardiovascular Health Among US Adults From 1999–2012

Pool

Ning

Lloyd‐Jones

et al. 2017

JAHA

154

105

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BackgroundIn the United States, there are persistent racial and ethnic disparities in cardiovascular disease morbidity and mortality. National efforts have focused on reducing these disparities; however, little is known about the long‐term trends in racial/ethnic disparities in cardiovascular health (CVH).Methods and ResultsWe included 11 285 adults aged ≥20 years from the National Health and Nutrition Examination Surveys survey cycles 1999/2000 through 2011/2012. CVH includes 7 health factors and behaviors—diet, physical activity, smoking status, body mass index, blood pressure, blood glucose, and total cholesterol—each scored as ideal (2 points), intermediate (1 point), or poor (0 points). Overall CVH is a summation of these scores (range, 0–14) points. Age‐adjusted mean CVH scores were calculated by race/ethnicity (non‐Hispanic black, non‐Hispanic white, or Mexican American) and sex for each survey cycle. Non‐Hispanic black women had significantly lower mean CVH scores as compared with non‐Hispanic white women at each survey cycle (difference=0.93; P=0.001 in 2011/2012) and Mexican‐American women had significantly lower mean score as compared with non‐Hispanic white women at almost all survey cycles (difference=0.71; P=0.02 in 2011/2012). Differences between racial/ethnic groups were smaller for men and were mostly nonsignificant.ConclusionsFrom 1999/2000 to 2011/2012, there were enduring disparities in CVH for non‐Hispanic black and Mexican‐American women as compared with non‐Hispanic white women. Disparities that were present in 1999/2000 were present in 2011/2012, though no racial/ethnic differences became more pronounced over time. These findings provide US nationally representative data to evaluate health factors and behaviors of particular concern regarding racial/ethnic disparities in cardiovascular health.

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“…The U.S. Department of Agriculture (USDA) MyPyramid Food Guidance System translates the 2005 Dietary Guidelines for Americans (DGA) into a total diet that aims to meet nutrient needs from food sources while limiting overconsumption [1]. Consumption of nutrient rich foods such as fruit, vegetables, whole grains, and legumes is encouraged; whereas foods high in saturated fatty acids (SFA), added sugars, and sodium should be limited [2].…”

Section: Introductionmentioning

confidence: 99%