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Nutrient Intakes from Restaurants among U.S. Children Age 1–2 Years
Author(s) -
Jarvis Ashley B.,
Clemens John C.,
Rhodes Donna G.,
Moshfegh Alanna J.
Publication year - 2016
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.30.1_supplement.671.10
Subject(s) - cafeteria , environmental health , nutrient , calorie , medicine , total energy , reference daily intake , food science , advertising , psychology , business , biology , ecology , pathology , displacement (psychology) , psychotherapist , endocrinology
Nationally representative one‐day dietary data of U.S. children age 1–2 years, excluding breast‐fed, (n=469) participating in What We Eat in America, NHANES 2011–2012 were analyzed to assess nutrient intakes from foods and beverages obtained from restaurants. The 5‐step USDA Automated Multiple‐Pass Method was used to collect the dietary data through a 24‐hour recall from a proxy knowledgeable about the child's intake. The source of each item (where obtained) was provided by the proxy. Restaurants include full service and quick service establishments as well as: cafeteria, not at school; sport/entertainment facility; vending truck. Restaurant consumers were defined as individuals who reported, on the intake day, at least one food or beverage item from a restaurant. On any given day, 28% of 1 year‐olds and 40% of 2 year‐olds were restaurant consumers. Among consumers, the contribution of restaurant items to total daily energy intake was 27±1.6%. Contribution of restaurant items to total daily intake of macronutrients was 28±1.6% for protein, 23±2.0% for carbohydrate, and 32±1.6% for total fat. Compared to energy and macronutrient intakes, the contribution was greater for sodium; on the day consumed, restaurant items contributed 34±1.6% to total daily sodium intake. For calcium, potassium, and lycopene restaurant items contributed 17±1.8, 21±1.6, and 44±6.2%, respectively to total daily nutrient intakes. Restaurant foods and beverages contributed over a fourth of calories and a third of sodium to the diets of 1–2 year‐olds, highlighting the importance of their consideration when making dietary recommendations or intervention strategies. Support or Funding Information This study was funded by the USDA Agricultural Research Service.