Relationships between food consumption and dietary intake among healthy volunteers and implications for meeting dietary goals.
Quantitative food frequency questionnaires and 5-day food records were used to explore relationships between food consumption and nutrient intake among 65 healthy volunteers who were willing to participate in a dietary fiber intervention study. Spearman's correlation coefficient was calculated between the nutrient intake and the frequency of consumption of each food item, as well as the amount consumed per month. Percentage of calories from fat was related to frequency of consumption and amount of consumption, respectively, of bacon (r = .48, .49), frankfurters and sausage (r = .45, .45), and french fries and fried potatoes (r = .43, .39). Frequency and amount, respectively, of consumption of fruits were most highly correlated with intake of vitamin A (r = .45, .46), vitamin C (r = .44, .48), and dietary fiber (r = .43, .43). We conclude that specific food consumption amounts and/or frequency of eating foods such as legumes, fruits, and whole-grain or bran-rich cereals should be recommended to assist individuals in meeting dietary goals.
Engle
A
A
American Health Foundation, Division of Nutrition, New York, New York 10017.
Hebert
J R
JR
Reddy
B S
BS
D000328:Adult; D004032:Diet; D015930:Diet Records; D004041:Dietary Fats / Q000008:administration & dosage; D004043:Dietary Fiber / Q000008:administration & dosage; D004435:Eating; D002149:Energy Intake; D005260:Female; D006040:Goals; D006801:Humans; D008297:Male; D008875:Middle Aged; D009753:Nutritive Value; D014815:Vitamins / Q000008:administration & dosage
D004041:Dietary Fats; D004043:Dietary Fiber; D014815:Vitamins