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Title: Food sources of energy and nutrients among adults in the US: NHANES 2003-2006

Author
item O'NEIL, CAROL - LSU Agcenter
item KEAST, DEBRA - Food And Nutrition Database Research, Inc
item FULGONI III, VICTOR - Nutrition Impact, Llc
item NICKLAS, THERESA - Children'S Nutrition Research Center (CNRC)

Submitted to: Nutrients
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/6/2012
Publication Date: 12/19/2012
Citation: O'Neil, C.E., Keast, D.R., Fulgoni III, V.L., Nicklas, T.A. 2012. Food sources of energy and nutrients among adults in the US: NHANES 2003-2006. Nutrients. 4:2097-2120.

Interpretive Summary: Identification of current food sources of energy and nutrients among US adults is needed to help with public health efforts to implement feasible and appropriate dietary recommendations. This study showed that adults consumed a large proportion of total energy from energy-dense, low-nutrient food groups, and identified principal sources of energy that were also major sources of nutrients. While some food and beverage choices such as milk, fruit juices, lean beef and poultry are nutrient-dense and food sources of many nutrients, other energy sources such as cakes/cookies/pies and soda/soft drinks are energy-dense and nutrient-poor choices. All health professionals, policy makers, and the nutrition community need to be aware of the types of foods Americans are consuming since this knowledge can help health professionals design effective strategies to improve diet quality, and reduce energy consumption by US adults.

Technical Abstract: Identification of current food sources of energy and nutrients among US adults is needed to help with public health efforts to implement feasible and appropriate dietary recommendations. To determine the food sources of energy and 26 nutrients consumed by US adults the 2003–2006 National Health and Nutrition Examination Survey 24-h recall dietary intake data from a nationally representative sample of 9490 adults 19 plus years of age were analyzed. Food grouping included ingredients from disaggregated mixtures. Mean energy and nutrient intakes from food sources were sample-weighted. Percentages of total dietary intake contributed from food sources were ranked. Knowledge of primary food sources of energy and nutrients can help health professionals design effective strategies to reduce excess energy consumed by US adults and increase the nutrient adequacy of their diets.