title: Nutrients supplied by food groups in diets of teenaged girls.
abstract: Sources of nutrients were determined in diets of teenaged girls, a group generally thought to be at nutritional risk. This study of Southern adolescent girls of two races examines intakes of energy, energy-yielding nutrients, vitamins, minerals, and other components of various food groups. Effects of race, age, place of residence, and per capita income on nutrients furnished by food groups were determined from two 24-hour dietary recalls from each of 1,195 girls, aged 12, 14, or 16. Of the food groups examined, foods of low nutrient density provided the most energy, fat, and carbohydrate. The meat group provided the most protein. Dairy products, which supplied the largest amounts of six vitamins and minerals of any food group, were used less by black, rural, or older teenagers than by white, urban, or younger girls. Blacks obtained more vitamin A from vegetables and more thiamin from meat than whites. Amounts of meat, starchy, and low-nutrient-density subgroups also varied with race, age, and/or place of residence. As income increased, consumption of starches (especially breakfast cereals) and eggs decreased and that of fruit increased.
mesh_terms: D000293:Adolescent; D001741:Black or African American; D002648:Child; D004032:Diet; D002149:Energy Intake; D005260:Female; D006801:Humans; D009749:Nutrition Surveys; D009753:Nutritive Value; D012424:Rural Population; D014505:Urban Population; D044465:White People