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Certain Grain Food Patterns Are Associated with Improved 2015 Dietary Guidelines Shortfall nutrient intakes, Diet Quality, and Lower Body Weight in US Adults: Results from the National Health and Nutrition Examination Survey, 2005-2010

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Food and Nutrition Sciences 2016年第9期7卷 772-781页

作者： Yanni Papanikolaou Victor L. Fulgoni III Nutritional Strategies Inc. Paris ON Canada Nutrition Impact LLC Battle Creek MI USA

Objective: The goal of this study was to identify commonly consumed grain food patterns in US adults (≥19 years old;N = 14,384) and compare nutrient intakes, with focus on 2015-2020 Dietary Guidelines’ shortfall nutrients, diet quality, and health parameters of those consuming various grain food patterns to those not consuming grains. Methods: This study conducted secondary analyses of the National Health and Nutrition Examination Survey, 2005-2010. Cluster analysis was used and identified 8 grain patterns: 1) no consumption of main grain groups, 2) crackers and salty snacks, 3) yeast breads and rolls, 4) cakes, cookies, and pies, 5) cereals, 6) pasta, cooked cereals and rice, 7) quick breads, and 8) mixed grains. Results: Adults consuming “cereals”, “pasta, cooked cereals and rice”, and “mixed grains” had a better diet quality compared to no grains. Consuming many, but not all, of the grain food patterns resulted in less saturated fat and lower added sugars. Adults consuming “cereals”, “pasta, cooked cereals and rice” and “quick breads” had greater dietary fiber intake vs. no grains group. Calcium intake was increased in the cereals group, while magnesium intake was greater in adults consuming “cereals” and “pasta, cooked cereals and rice” vs. no grains. Vitamin D (D2 + D3) intake was higher in adults consuming “cereals”, “pasta, cooked cereals and rice”, and “mixed grains” vs. no grain group. Adults consuming “pasta, cooked cereals and rice” had lower body weights (79.1 ± 0.7 vs. 82.5 ± 1.2 kg;P = 0.009) and waist circumference (95.2 ± 0.6 vs. 98.2 ± 1.0 cm;P = 0.004) in comparison to those consuming no grains. Conclusions: Certain grain food patterns are associated with greater 2015-2020 Dietary Guidelines’ shortfall nutrients, better diet quality and lower body weights in adults. Additionally, certain grain food patterns are associated with lower intake of nutrients to limit, including saturated fat and added sugars.

关键词： NHANES Grain Food Patterns nutrient intakes Diet Quality Body Weight

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Comparison of dietary intakes of Canadian Armed Forces personnel consuming field rations in acute hot, cold, and temperate conditions with standardized infantry

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Military Medical Research 2020年第1期7卷 77-92页

作者： Mavra Ahmed Iva Mandic Wendy Lou Len Goodman Ira Jacobs Mary R.L’Abbé Department of Nutritional Sciences Faculty of MedicineUniversity of TorontoMedical Science Building1 King's College CircleRoom 5368TorontoOntario M5S 1A8Canada Faculty of Kinesiology and Physical Education University of TorontoToronto M5S 2W6Canada Dalla Lana School of Public Health University of TorontoToronto M5T 3M2Canada Defence Research and Development Canada-Toronto Research Centre Toronto M3K 2C9Canada

Background:Dietary Reference intakes are used to guide the energy intake of the Canadian Armed Forces(CAF)field rations provided to military personnel deployed for training or ***,the high energy expenditures likely to occur under harsh environmental/metabolically challenging deployment conditions may not be adequately *** study examined the Ad libitum energy and nutrient intakes of CAF personnel(n=18)consuming field rations in a resting thermoneutral environment and during a day of standardized strenuous infantry activities at varying environmental ***:Dietary intake was assessed using a measured food intake/food waste method during the experimental treatment and for 6 h after *** treatments were administered in a randomized counterbalanced design:exercise(as standardized infantry activities)in the heat(30℃),exercise in the cold(–10℃),exercise in temperate thermoneutral(21℃)air temperatures and a resting(sedentary)trial(21℃).Results:The average Ad libitum consumption of field rations was 70%of the provided total energy(2776±99 kcal/8 h)during all *** with an acute challenge of increased energy expenditure and temperature stress in the simulated field conditions,participants’energy intakes(1985±747 kcal/8 h)under hot,cold and temperate treatments did not differ from energy intake during the sedentary condition(1920±640 kcal/8 h).Participants’energy intakes(1009±527 kcal/6 h)did not increase during the 6 h posttreatment period when the stresses of the strenuous physical activities and the harsh environmental temperatures had ***:These results should be considered when planning the provision of field rations for CAF personnel expected to be engaged in strenuous physical activities with prolonged exposure to temperature extremes.

关键词： Dietary assessment nutrient intakes Military personnel Physical activity Temperature extremes Field rations

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