Adolescents in Australia have a poor dietary intake, leading to large numbers of them being at risk for inadequate intake of micronutrients, and excessive intake of less healthful dietary components. This study examined dietary intakes at multiple eating occasions to identify opportunities for more targeted recommendations and strategies to improve dietary intakes among adolescents. Data from the first 24-h recall of 14-18 years old in the 2011-2012 National Nutrition and Physical Activity Survey were analysed (n = 772). Participant-defined eating occasions were classified as breakfast, lunch, dinner or other eating occasions combined. The mean percent contribution to the total day intake of top shortfall nutrients (calcium, magnesium, vitamin A, iron), discretionary calories, saturated fat, free sugars and sodium, as well as nutrient density, the foods consumed and the percent of consumers at each eating occasion, were calculated. Breakfast had the lowest prevalence of consumers (81%), contributed the least to total daily energy (14.6%) and almost a quarter of daily calcium and iron. Other eating occasions combined contributed 47.5% of free sugars and were top contributors of daily calcium (34.6%) and magnesium (31.7%). Discretionary foods contributed 32.4% of the energy at lunch, and the sodium content at lunch was 415 mg/1000 kJ. Key opportunities identified for adolescents were to increase breakfast consumption, given the high nutrient densities of breakfasts consumed; improve overall lunch quality, particularly the sodium content; promote the intake of milk, fruit and a variety of vegetables at both lunch and dinner; maintain healthful choices at in-between meal eating occasions while focusing on decreasing the intake of discretionary foods.

译文

澳大利亚的青少年饮食摄入不足,导致大量青少年有微量营养素摄入不足的风险,并且摄入过多的健康饮食成分。这项研究检查了多种饮食场合的饮食摄入量,以确定有针对性的建议和策略的机会,以改善青少年的饮食摄入量。分析了2011-2012年全国营养和身体活动调查中14-18岁的第一次24小时回忆的数据 (n = 772)。参与者定义的饮食场合分为早餐,午餐,晚餐或其他饮食场合。最大短缺营养素 (钙,镁,维生素a,铁),可自由支配的卡路里,饱和脂肪,游离糖和钠的平均每日摄入量的百分比,以及营养素密度,所消耗的食物和消费者的百分比在每个饮食场合都被计算。早餐的消费者患病率最低 (81%),对每日总能量 (14.6%) 的贡献最少,几乎每天钙和铁的四分之一。其他饮食场合共同贡献了47.5% 的游离糖,并且是每日钙 (34.6%) 和镁 (31.7%) 的主要贡献者。随意食物在午餐时贡献了32.4% 的能量,午餐时钠含量为415 mg/1000 kJ。考虑到早餐的营养密度高,为青少年确定的主要机会是增加早餐消费; 提高午餐的整体质量,特别是钠含量; 在午餐和晚餐时促进牛奶,水果和各种蔬菜的摄入; 在进餐之间保持健康的选择,同时注重减少随意食物的摄入。

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