Food sources of energy and nutrients in Finnish girls and boys 6-8 years of age - the PANIC study

卷:60

Eloranta, Aino-Maija ; Venalainen, Taisa ; Soininen, Sonja ; Jalkanen, Henna ; Kiiskinen, Sanna ; Schwab, Ursula ; Lakka, Timo A. ; Lindi, Virpi

Univ Eastern Finland

关键词: food sources;    energy;    nutrients;    vitamins;    minerals;    children;    gender differences;   

DOI  :  10.3402/fnr.v60.32444

学科分类：食品科学和技术

【 摘 要 】

Background: Data on food sources of nutrients are needed to improve strategies to enhance nutrient intake among girls and boys in Western countries. Objective: To identify major food sources of energy, energy nutrients, dietary fibre, and micronutrients, and to study gender differences in these food sources among children. Design: We assessed food consumption and nutrient intake using 4-day food records in a population sample of Finnish girls (n = 213) and boys (n = 217) aged 6-8 years from the Physical Activity and Nutrition in Children Study. We calculated the percentual contribution of 55 food groups for energy and nutrient intake using the population proportion method. Results: Low-fibre grain products, skimmed milk, and high-fibre bread provided almost 23% of total energy intake. Skimmed milk was the top source of protein (18% of total intake), vitamin D (32%), potassium (20%), calcium (39%), magnesium (17%), and zinc (16%). Vegetable oils (15%) and high-fat vegetable oil-based spreads (14%) were the top sources of polyunsaturated fat. High-fibre bread was the top source of fibre (27%) and iron (12%). Non-root vegetables were the top source of folate (14%) and vitamin C (22%). Sugar-sweetened beverages provided 21% of sucrose intake. Pork was a more important source of protein and sausage was a more important source of total fat and monounsaturated fat in boys than in girls. Vegetable oils provided a higher proportion of unsaturated fat and vitamin E among boys, whereas high-fat vegetable oil-based spreads provided a higher proportion of these nutrients among girls. Conclusion: Commonly recommended foods, such as skimmed milk, high-fibre grain products, vegetables, vegetable oil, and vegetable oil-based spreads, were important sources of several nutrients, whereas sugar-sweetened beverages provided the majority of sucrose intake among children. This knowledge can be used in improving health among children by dietary interventions, nutrition education, and health policy decision making.