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Nutrient Intakes and Eating Patterns of U.S. Adults by Race/Ethnicity
Author(s) -
Rhodes Donna,
Clemens John,
Moshfegh Alanna
Publication year - 2015
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.29.1_supplement.272.5
Subject(s) - national health and nutrition examination survey , ethnic group , demography , medicine , meal , race (biology) , national health interview survey , gerontology , environmental health , population , botany , pathology , sociology , anthropology , biology
To address a paucity of health and nutrition information, non‐Hispanic Asians were oversampled for the first time in the National Health and Nutrition Examination Survey (NHANES) 2011‐2012. Therefore, sample sizes are sufficient to produce reliable estimates for the following race/ethnicity groups: non‐Hispanic white (white), non‐Hispanic black (black), non‐Hispanic Asian (Asian) and Hispanic. Nationally representative one‐day dietary data from What We Eat in America, NHANES 2011‐2012 were analyzed for nutrient intakes and eating patterns for 4801 adults, 20 years and older. Energy intake (mean±SE) among Asians (1947±27 kcal) was lower than among whites (2209±24 kcal), blacks (2187±40 kcal) and Hispanics (2211±42 kcal). In contrast, mean sodium intake (mg) was higher among Asians (3827±120) than among whites (3574±41), blacks (3536±72), and Hispanics (3654±73). Differences were observed for eating patterns. A higher percentage of whites (68%) and Asians (72%) reported consuming the standard 3‐meal pattern: breakfast, lunch, and supper compared to blacks (45%) and Hispanics (50%). The percentage of energy contributed by foods and beverages consumed at snack occasions was higher for whites (25%) and blacks (25%) than for Asians (21%) and Hispanics (20%). The results of this study illustrate the importance of considering race/ethnicity in both dietary intake research and intervention strategies. Funding by ARS, USDA