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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Food Surveys Research Group » Research » Publications at this Location » Publication #171361
Title: CHANGES OVER 25 YEARS IN THE DIETARY INTAKES OF CHILDREN 6-19 YEARS

Author
item Sebastian, Rhonda
item Cleveland, Linda
item Goldman, Joseph
item Moshfegh, Alanna

Submitted to: Federation of American Societies for Experimental Biology Conference
Publication Type: Abstract Only
Publication Acceptance Date: 11/4/2004
Publication Date: 4/2/2005
Citation: Sebastian, R., Cleveland, L., Goldman, J., Moshfegh, A. 2005. Changes over 25 years in the dietary intakes of children 6-19 years [abstract]. The Federation of American Societies for Experimental Biology Journal 19(4):A87.

Interpretive Summary:

Technical Abstract: With the rising incidence of diet-related diseases in children including obesity, diabetes, and high blood pressure, it is essential to monitor changes in food intake. Data from three nationally representative surveys, the Nationwide Food Consumption Survey 1977-78, the Continuing Survey of Food Intakes by Individuals 1994-98, and the What We Eat in America, National Health and Nutrition Examination Survey 2001-2002 were analyzed for trends in food intake by children 6-11 and 12-19 years of age. Results indicate similar patterns of changes occurring for both age groups. Overall increases were noted in the mean intake of non-citrus fruit juices, carbonated beverages, savory snack foods, pizza, and candy. Decreases were found in the intake of whole milk and most vegetables. In nearly all cases, changes in intakes resulted both from changes in portion size as well as changes in the percentage of the population consuming the food. It is concluded that the types and amounts of foods children consume have changed considerably over the last twenty-five years. Nutritional guidance targeted to children and their caregivers and access to healthier food choices are needed. This information is beneficial to nutrition educators, policymakers, food industry representatives and others who must be responsive to the health issues of this population.