Search

Computing the food component (nutrient) amount in 100 kilocalories, 100 grams or 100 milliliters, the reference amount customarily consumed (RACC), or 50 grams of food demonstrates the food component amount of some foods unsuitably. So, selecting some foods based on them may elevate the hazards of some chronic diseases. Computing the food component amount and assessing suitable levels of food components and the nutritional quality according to the Codex Alimentarius Commission (CAC), the United States Food and Drug Administration (FDA), and the suggested procedure were implemented on 8,596 food cases, 29 food components, and 25 food categories. Selecting some foods under the FDA and CAC to reach sufficient intakes of positive food components surpassed energy demands. Selecting some foods under the CAC did not satisfy the demands of positive food components. Some foods that satisfied the demands of positive food components were not suitable food selections under the CAC. Selecting some foods under the FDA or CAC surpassed the demands of negative food components (including cholesterol, energy, fat, saturated fat, and sodium). Some foods that did not surpass the demands of negative food components were not suitable food selections under the CAC or FDA. Due to the vulnerabilities of selecting foods on the basis of the reference amounts of food, fast foods under the CAC and FDA in serving size (the serving size or serving is obtained from the RACC), spices and herbs under the CAC in 100 grams or 100 milliliters, and vegetables and vegetable products under the CAC in 100 kilocalories obtained the highest average scores for nutritional quality based on positive food components (including vitamins, protein, dietary fiber, and minerals, excluding sodium) among food categories for children aged four years and older and adults. [ABSTRACT FROM AUTHOR]

The objective of this project was to develop a brief self-administered dietary screener, in English and French, to rapidly assess alignment of adults' dietary intake with the 2019 Canada's Food Guide healthy food choices recommendations. In consultation with Health Canada and external advisors (n = 15), guiding principles were defined. Existing screeners were scanned, and the healthy food choices recommendations were mapped to inform questions and response options. Cognitive interviews were conducted in English (n = 17) and French (n = 16) with adults aged 18–65 years from April to June 2021 to assess understanding of questions and face validity; recruitment emphasized variation in sociodemographic characteristics. Face and content validity were assessed with experts in nutrition, surveillance, and public health (n = 13 English, 3 French) from April to May 2021. The testing indicated that the screener was well understood overall but informed refinements to improve comprehension of the questions and their alignment with the healthy food choices recommendations. The resulting Canadian Food Intake Screener/Questionnaire court canadien sur les apports alimentaires includes 16 questions to rapidly assess alignment of intake with the 2019 Canada's Food Guide healthy food choices recommendations, including healthy foods and foods to limit, in situations in which comprehensive dietary assessment is not feasible. The Canadian Food Intake Screener was developed to rapidly assess alignment of adults' dietary intake over the past month with the Food Guide's healthy food choices recommendations. The screener was developed and evaluated through an iterative process that included three rounds of cognitive interviews in each of English and French, along with ongoing feedback from external advisors and face and content validity testing with a separate panel of content experts. The 16-question screener is intended for use with adults, aged 18–65 years, with marginal and higher health literacy in research and surveillance contexts in which comprehensive dietary assessment is not possible. [ABSTRACT FROM AUTHOR]

The Canadian Food Intake Screener/Questionnaire court canadien sur les apports alimentaires was developed to rapidly assess alignment of adults' dietary intake over the past month with the 2019 Canada's Food Guide's healthy food choices recommendations. From July to December 2021, adults (n = 154) aged 18–65 years completed the screener and up to two 24 h dietary recalls. The screener scoring system was aligned with the Healthy Eating Food Index-2019 (HEFI-2019), to the extent possible. Analysis of variance compared screener scores among subgroups with known differences in diet quality. Using the recall data, the National Cancer Institute multivariate method was used to model HEFI-2019 components, with the screener score as a covariate, and the correlation coefficient between screener and total HEFI-2019 scores was estimated. The mean screener score was 35 points (SD = 4.7; maximum 65), ranging from 26 (1st percentile) to 45 (99th percentile). Differences in scores in hypothesized directions were evident by gender identity (p = 0.06), perceived income adequacy (p = 0.07), education (p = 0.02), and smoking status (p = 0.003). The correlation between screener and HEFI-2019 scores was 0.53 (SE = 0.12). The screener's moderate construct validity supports its use for rapid assessment of alignment of adults' intake with the healthy food choices recommendations when comprehensive dietary assessment is not possible. The Canadian Food Intake Screener was developed to rapidly assess alignment of dietary intake with the Canada's Food Guide-2019 healthy food choices recommendations. Scoring is aligned with the Healthy Eating Food Index-2019 to the extent possible. Among a sample of adults, reasonable variation in screener scores was noted, mean screener scores differed between some subgroups with known differences in diet quality, and a moderate correlation between screener scores and total Healthy Eating Food Index-2019 scores based on repeat 24 h dietary recalls was observed. The Canadian Food Intake Screener has moderate construct validity for rapid assessment of overall alignment of adults' dietary intake with the Canada's Food Guide-2019 healthy food choices recommendations. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Clinical Nursing in Practice is the property of Journal of Clinical Nursing in Practice (Editorial Board, Shanghai Jiao Tong University Press) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Observational associations between red meat intake and cardiovascular disease (CVD) are inconsistent. There are limited comprehensive analyses of randomized controlled trials (RCTs) that investigate the effects of red meat consumption on CVD risk factors. Objective: The purpose of this systematically searched meta-analysis was to assess the effects of consuming $0.5 or <0.5 servings of total red meat/d on CVD risk factors [blood total cholesterol (TC), LDL cholesterol, HDL cholesterol, triglycerides, ratio of TC to HDL cholesterol (TC:HDL), and systolic and diastolic blood pressures (SBP and DBP, respectively)]. We hypothesized that the consumption of $0.5 servings of total red meat/d would have a negative effect on these CVD risk factors. Design: Two researchers independently screened 945 studies from PubMed, Cochrane Library, and Scopus databases and extracted data from 24 qualified RCTs. Inclusion criteria were 1) RCT, 2) subjects aged $19 y, 3) consumption of $0.5 or <0.5 total red meat servings/d [35 g (1.25 ounces)], and 4) reporting $ 1 CVD risk factor. We performed an adjusted 2-factor nested ANOVA mixed-effects model procedure on the postintervention values of TC, LDL cholesterol, HDL cholesterol, TC:HDL cholesterol, triglycerides, SBP, and DBP; calculated overall effect sizes of change values; and used a repeated-measures ANOVA to assess pre- to postintervention changes. Results: Red meat intake did not affect lipid-lipoprotein profiles or blood pressure values postintervention (P > 0.05) or changes over time [weighted mean difference (95% CI): -0.01 mmol/L (-0.08, 0.06 mmol/L), 0.02 mmol/L (-0.05, 0.08 mmol/L), 0.03 mmol/L (-0.01, 0.07 mmol/L), and 0.04 mmol/L (-0.02, 0.10 mmol/L); -0.08 mm Hg (-0.26, 0.11 mm Hg); and -1.0 mm Hg (-2.4, 0.78 mm Hg) and 0.1 mm Hg (-1.2, 1.5 mm Hg) for TC, LDL cholesterol, HDL cholesterol, triglycerides, TC:HDL cholesterol, SBP, and DBP, respectively]. Among all subjects, TC, LDL cholesterol, HDL cholesterol, TC:HDL cholesterol, triglycerides, and DBP, but not SBP, decreased over time (P < 0.05). Conclusions: The results from this systematically searched metaanalysis of RCTs support the idea that the consumption of $0.5 servings of total red meat/d does not influence blood lipids and lipoproteins or blood pressures. [ABSTRACT FROM AUTHOR]

Fruit and vegetables (FV) have long been considered a panacea against major chronic diseases, including cancer. However, there is no convincing epidemiological, clinical or experimental evidence supporting FV chemopreventive ability. A daily mono-supplementation of lyophilized onion, tomato, peach, black grape or lettuce was compared with the daily combined administration of the same FV (5 a day-like diet). Ten days post-treatment, the phase-I/II xenobiotic metabolizing and antioxidant enzyme activities, protein and mRNA levels were investigated. As a marker of oxidative stress, the level of hydroperoxides was measured in rat serum samples. Here we show that a blend of FV orally administered to rats not only potentially manipulates metabolism but also disrupts systemic oxidative homeostasis. A daily combination of the five servings remarkably down-regulates the catalytic activity, protein and mRNA levels of a cohort of hepatic metabolizing enzymes, suggesting a possible depressed clearance upon exposure to ubiquitous carcinogens. Strikingly, we observed an impairment of antioxidant enzymes with a boost in systemic hydroperoxide levels. Our study identifies new potential factors of cancer risk connected with the persistent consumption of fixed servings of FV, suggesting that dietary guidance should rely on a “daily diversification” of FV. [ABSTRACT FROM AUTHOR]

In 2015, controversy over the Dietary Guidelines for Americans reached a new level when the government-appointed Dietary Guidance Advisory Committee (DGAC) recommended that those guidelines promote more sustainable diets, particularly those lower in animal-based foods. Although the committee found ample scientific evidence that such a shift would be a "win-win" for Americans' health as well as the environment, it met with fierce opposition on both counts, and not only from the livestock industry. This suggests how sustainable diet guidance poses a classic wicked problem, meaning one characterized by high levels of complexity, uncertainty, and epistemological conflict. While relationships between food, bodies, and environments are inevitably complex and uncertain, the controversy surrounding DGAC's recommendation offers an opportunity to explore how the scientific evidence on dietary sustainability is actually produced, and how it does or does not speak to other knowledge about eating for bodily and ecological health. To do this I look first at the research behind DGAC's endorsement of diets high in plant-based versus animalbased foods, and then at select responses in the public comments. The contrast not only highlights the incommensurability of modeled versus experiential evidence, but also suggests that efforts to promote more sustainable food consumption cannot credibly ignore questions (however unresolved) about what constitutes more sustainable production. [ABSTRACT FROM AUTHOR]

ObjectiveFruit and vegetable consumption is a focus of research and nutrition education; yet, there is no universal agreement on the meaning of ‘fruits’ and ‘vegetables’. Our objective was to describe survey respondent perceptions about a set of foods with regard to whether the food is a fruit, vegetable or something else.DesignThree cross-sectional studies.SettingTwo small studies involving cognitive interviewing sessions; and one large self-administered population survey.SubjectsUS adults in two small studies (n 55 and 80) and one large survey (n 3312), all with multiple race/ethnicities.ResultsPerceptions varied. In the survey, rice was considered a vegetable by about 20 % of respondents. In one small study, Spanish speakers were more likely to consider rice a vegetable, and Chinese speakers less likely, than were English speakers. Black beans were frequently classified as something other than vegetable or fruit. Among Hispanics, Spanish speakers were less likely than English speakers to consider beans a vegetable. Overall, tomatoes were classified as both fruit and vegetable, and these perceptions varied by race/ethnicity.ConclusionsSubstantial disagreement among the fruit, vegetable and other food domains highlights the importance of clearly defining the desired constructs. Foods that require specific instruction include rice, dried beans, potatoes, tomatoes and fruits and vegetables in mixtures and condiments. For measurement, additional questions or explanations may be needed to clarify which foods are of interest. For communication, the global message to increase consumption of fruit and vegetables should be reinforced with specific guidance. [ABSTRACT FROM AUTHOR]

Modeling analyses using the MyPyramid intake patterns were conducted in collaboration with the 2005 Dietary Guidelines Advisory Committee in response to their research questions and to determine likely effects of possible recommendations on overall dietary adequacy. Scenarios modeled included the feasibility of using the food patterns for lacto-ovo-vegetarian diets, of varying fat levels within the patterns, and of increasing dietary flexibility through food group substitutions. Food pattern modeling was a useful tool to identify possible impacts on diet quality of potential Dietary Guidelines recommendations. Modeling analyses can help researchers explore the overall effect of specific dietary recommendations on intake patterns. [ABSTRACT FROM AUTHOR]

Many of the issues and problems of concern to Atwater are still being studied and debated. However, the major nutrition issue today is balancing food preferences against the risk of disease. This affects the relationship between agriculture and nutrition interests. Successful modification of eating habits will rest primarily upon the food industries. Foods with desirable nutritional profiles will sell if they are tasty, competitively priced, and convenient. In developing dietary recommendations, the changes necessary in the food supply must be considered. Unreasonable recommendations should be avoided. In addition, serious consideration should be given to how food consumption data are obtained, what standards are used to evaluate the data, and what legitimate conclusions can be drawn from these data. [ABSTRACT FROM AUTHOR]