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Snacking is associated with improved Healthy Eating Index (HEI‐2005) scores in adolescents aged 12‐18 years: NHANES, 1999‐2004
Author(s) -
Keast Debra Rose,
O'Neil Carol E.,
Nicklas Theresa A.
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.912.12
Subject(s) - snacking , calorie , medicine , food science , refined grains , healthy eating , environmental health , zoology , obesity , physical activity , whole grains , chemistry , physical therapy , endocrinology , biology
The aim of this study was to examine the association of snacking with diet quality in adolescents aged 12‐18 years (n = 5,811). Snacks/drinks were combined when eating occasions were named in the 24‐h recall, but analysis separated snacks from snacks/drinks that were only drinks. Adolescents were classified by frequency of snack consumption (0, 1, 2, 3, 4+ snacks per day), and by % of daily energy intake obtained from snacks (0, <10, 10‐19, 20‐29, 30‐39, 40% or more). Diet quality was assessed using the Healthy Eating Index (HEI‐2005) with component scores determined by dietary intakes of macronutrients, sodium, and MyPyramid food groups per 1,000 calories. Energy intake increased, but energy‐adjusted intakes of total fat did not differ, carbohydrate was positively associated, and sodium was inversely associated with snacking frequency and percentage of energy from snacks. HEI‐2005 components improved with snacking included total and whole fruit, total and whole grain, healthy oils, and sodium; the solid fat, alcohol, added sugars score did not differ, but the meat & beans score was decreased with snacking frequency and with intake of calories from snacks. Snackers eating 2+ snacks per day, and snackers having <40% energy from snacks had higher total HEI‐2005 scores than non‐snackers. Snacking in moderation is associated with improved diet quality among adolescents in the U.S. Supported by Frito Lay and USDA