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- 1. 2014-10-09 08.29.34.jpg 2014-10-09 08.31.34.jpg 2014-10-09 08.33.11.jpg 2014-10-17 04.45.47.jpg 2014-10-17 04.48.08.jpg 2014-10-17 04.49.29.jpg ATT00001 ATT00002 ATT00003 ATT00004 ATT00005 ATT00006 2014-11-16 23.39.11.jpg 2014-11-16 23.42.08.jpg 2014-11-16 23.42.50.jpg 2014-11-16 23.43.25.jpg
- 2. 2014-11-16 23.43.51.jpg 2014-11-16 23.44.55.jpg 2014-11-16 23.45.19.jpg 2014-11-16 23.45.52.jpg 2014-11-17 00.16.45.jpg 9.pdf Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Effect of dietary energy supply and fat source on the fatty acid ... Bee, G;Gebert, S;Messikommer, R Journal of Animal Science; Jun 2002; 80, 6; ProQuest pg. 1564 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further
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- 4. 8.pdf Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Effect of source of energy and rate of growth on performance, carcass ... Schoonmaker, J P;Cecava, M J;Faulkner, D B;Fluharty, F L;et al Journal of Animal Science; Apr 2003; 81, 4; ProQuest pg. 843 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission.
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- 6. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. 7.pdf Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Protein Source, Quantity, and Time of Consumption Determine the ... G Harvey Anderson;Tecimer, Sandy N;Shah, Deepa;Zafar, Tasleem A The Journal of Nutrition; Nov 2004; 134, 11; ProQuest Research Library pg. 3011 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission.
- 7. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Work cited 6.pdf Drewnowski and Rehm Nutrition Journal 2013, 12:59 http://www.nutritionj.com/content/12/1/59 RESEARCH Open Access Energy intakes of US children and adults by food purchase location and by specific food source Adam Drewnowski1,2* and Colin D Rehm2 Abstract Background: To our knowledge, no studies have examined energy intakes by food purchase location and food source using a representative sample of US children, adolescents and adults. Evaluations of purchase location and food sources of energy may inform public health policy. Methods: Analyses were based on the first day of 24-hour recall for 22,852 persons in the 2003-4, 2005-6, and 2007-8 National Health and Nutrition Examination Surveys (NHANES). The most common food purchase locations were stores (grocery store, supermarket, convenience store, or specialty store), quick-service restaurants/pizza (QSR), full-service restaurants (FSR), school cafeterias, or food from someone else/gifts. Specific food sources of energy were identified using the National Cancer Institute aggregation scheme. Separate analyses were conducted for children ages 6-11y, adolescents ages 12-19y, and adults aged 20-50y and ≥51y.
- 8. Results: Stores (grocery, convenience, and specialty) were the food purchase locations for between 63.3% and 70.3% of dietary energy in the US diet. Restaurants provided between 16.9% and 26.3% of total energy. Depending on the respondents’ age, QSR provided between 12.5% and 17.5% of energy, whereas FSR provided between 4.7% and 10.4% of energy. School meals provided 9.8% of energy for children and 5.5% for adolescents. Vending machines provided <1% of energy. Pizza from QSR, the top food away from home (FAFH) item, provided 2.2% of energy in the diets of children and 3.4% in the diets of adolescents. Soda, energy, and sports drinks from QSR provided approximately 1.2% of dietary energy. Conclusions: Refining dietary surveillance approaches by incorporating food purchase location may help inform public health policy. Characterizing the important sources of energy, in terms of both purchase location and source may be useful in anticipating the population-level impacts of proposed policy or educational interventions. These data show that stores provide a majority of energy for the population, followed by quick-service and full-service restaurants. All food purchase locations, including stores, restaurants and schools play an important role in stemming the obesity epidemic. Keywords: Energy intake, Obesity, Food away from home, Food source, Food purchase location Background Foods away from home (FAFH) represent an increasing proportion of energy in the American diet [1-3]. Accor- ding to reports from the US Department of Agriculture (USDA) [4,5], FAFH consumption has been associated with poor diet quality and may contribute to weight gain. The potential links between dietary energy obtained * Correspondence: [email protected]
- 9. 1Université Pierre et Marie Curie - Paris VI, Groupe Hospitalier Pitié-Salpêtrière, 91 boulevard de l’hôpital, Paris 75013, France 2Center for Public Health Nutrition, University of Washington, Box 353410, Seattle, WA 98195, USA © 2013 Drewnowski and Rehm; licensee BioM Creative Commons Attribution License (http:/ distribution, and reproduction in any medium away from home and obesity have become a public health concern [2,5,6]. Typically, FAFH have been equated with foods obtai- ned from or consumed in restaurants, including both fast food and full-service restaurants [7]. The United States Department of Agriculture’s (USDA) Economic Research Service (ERS) has classified meals as FAFH if the majority of energy in that meal, excluding beverages, came from fast food or full-service restaurants, cafe- terias, or taverns [5]. Strictly speaking, the definition of away from home foods should encompass all foods that are prepared, purchased, and consumed away from ed Central Ltd. This is an Open Access article distributed under the terms of the /creativecommons.org/licenses/by/2.0), which permits unrestricted use, , provided the original work is properly cited. mailto:[email protected] http://creativecommons.org/licenses/by/2.0 Drewnowski and Rehm Nutrition Journal 2013, 12:59 Page 2 of 10 http://www.nutritionj.com/content/12/1/59
- 10. home, including those obtained from schools, workplace cafeterias, and vending machines. Using nationally representative US samples, food pur- chase location can now be determined more precisely. Since 2003, the National Health and Nutrition Exami- nation Survey (NHANES) has coded all foods consumed by NHANES participants by their location of purchase or origin: store (including grocery, convenience or spe- cialty), quick-service restaurant/pizza (QSR), full-service restaurant (FSR), school cafeteria, workplace cafeteria, vending machine, from someone else/gift, grown, or other. This differentiation of FAFH into subcategories by food purchase location can help inform public policy on ways to improve the quality of the American diet. Specific food sources of dietary energy can also be identified with greater precision. Dietary intake data from the 2005–6 NHANES were recently aggregated into 96 mutually exclusive food groups (referred to as specific food source throughout the paper) by the National Cancer Institute [8]. Food codes representing similar foods - for example, various types of pasta dishes were combined to provide an indication of how specific food sources contribute to energy and to nutrient intakes. An analogous method was used in the present study. The present analyses represent the first-ever study of dietary energy intakes by age group, food purchase lo- cation and by specific food source. Such analyses pro- vide insight into energy intakes at home and away from home and can be used to shape and target public health policies for different age groups and refine dietary surveillance. Methods
- 11. Dietary intake databases Data from three cycles of NHANES, 2003-3004, 2005- 2006, and 2007-2008, were used to identify the main sources of dietary energy by age group, food purchase location, and by specific food source (e.g., food group) [9]. The National Center for Health Statistics (NCHS) has obtained IRB approval for all cycles of NHANES studies and the data has been made available for public use [9]. The 2003-8 NHANES database includes 3,033 children (age 6-11y); 5,432 adolescents (age 12-19y); and 14,387 adults (age≥20y) for a total of 22,852 persons. The pre- sent analyses were based on one 24-hour dietary recall conducted in-person. A single 24-hour recall for a large population yields an unbiased estimate of the dietary patterns of populations. Respondents reported the types and amounts of all food and beverages consumed in the preceding 24-hours, from midnight to midnight. Spe- cifically, the NHANES 24-hour recall uses the USDA Automated Multiple Pass Method. This is a compute- rized method that first identifies a quick list of foods consumed followed by a probe for any forgotten foods and the recording of time and occasion for each food item reported. A detailed cycle is then conducted that records an estimation of the amounts consumed followed by a final probe for any potentially forgotten foods [10]. For children 6-11y, the child was the primary respon- dent, but the proxy was present and able to assist. For children 12y and older, the child was the primary source of dietary recall information, but could be assisted by an adult who had knowledge of their diet [10]. Food purchase locations
- 12. For each food or beverage consumed, NHANES staff obtained information on the locations where the food was purchased or obtained (referred to as food purchase location throughout this paper). The primary locations were stores, QSR (including pizza take-out/delivery), FSR, school and from someone else/gift. Additional food locations were vending machines; other types of cafete- rias including workplace, grown or caught (e.g., through gardening or hunting); tavern/bar; or from a sporting/ cultural/entertainment event (e.g., movie theater or baseball game). The store category did not separate grocery stores, supermarkets, convenience stores, and specialty food stores, but the majority of foods in this category would presumably come from grocery stores or supermarkets. For the present analyses, the primary purchase locations were narrowed to stores, QSR inclu- ding pizza take-out/delivery, FSR and a combined other category. Specific food sources The Food and Nutrient Database for Dietary Studies (FNDDS) provides a detailed description for each food and beverage consumed by NHANES participants [11]. All foods consumed by NHANES participants were ag- gregated into 96 specific food sources belonging to 8 major food groups, based on a food coding scheme de- veloped by the National Cancer Institute (NCI). This was done using the version of FNDDS complementing each cycle of NHANES (e.g., FNDDS 2.0 for NHANES 2003-04) [8]. Examples of specific food sources are soda, energy and sports drinks, yeast breads, grain-based des- serts, burgers, fried potatoes, pizza, sandwiches, chicken dishes, or mixed Mexican dishes. The NCI groupings are particularly useful for showing the relative contribution of different food sources to energy or nutrient intakes at the population level and have previously been used in
- 13. the 2010 Dietary Guidelines for Americans. Analysis approach Separate analyses were conducted for children (age 6-11y), adolescents (age 12-19y), and for younger (age 20-50y) Drewnowski and Rehm Nutrition Journal 2013, 12:59 Page 3 of 10 http://www.nutritionj.com/content/12/1/59 and older adults (≥51y). These age strata were selected to focus on elementary school aged children, secondary school children and younger and older adults. First, the NCI coding scheme was used to estimate the relative contribution of specific food sources to energy intakes by age group. The food purchase location infor- mation was then used to estimate the relative contribu- tion of energy of the US diet by age group and race/ ethnicity for adults. The race/ethnicity analyses were ad- justed for age group to account for differences in the age distribution of different race/ethnicity groups. Specific food sources were identified by food purchase location, separately for each age group. These analyses allowed us to distinguish the contribution of beverages or pizza from stores versus beverages or pizza from QSR, while also evaluating energy intakes of each age group or race/ ethnicity group. While the primary aim of this study was descriptive, limited hypothesis testing was conducted. Specifically, we evaluated whether there were significant effects of race/ethnicity on food purchase location of energy using a survey-weighted Wald test after adjusting for age by making a pairwise contrast between Non-Hispanic
- 14. whites (reference group) and specific non-white race/ ethnicity groups. For analyses of food sources, we used a global survey-weighted Wald test to determine if energy from various food sources varied as a function of age. Lastly, within each age group we evaluated whether there were significant differences between purchase lo- cations for each food source using a global survey- Figure 1 Energy intake (calories) by food purchase location and age g weighted Wald test. Because NHANES is a complex sample survey, all analyses reported here were survey- weighted to account for the survey design and reflect the behaviors of the United States population. Analyses were conducted in Stata 11.2 (College Station, TX). Results Energy intakes by food purchase location Data presented in Figure 1 show that both energy in- takes and food purchase location varied by age group. Energy intakes first increased and then decreased with age, as expected. For each age group, stores and restaurants (full-service and quick-service/pizza) accounted for at least 85% of total energy. However, the food purchase location also varied sharply depending on age. For primary school-aged children (6-11y), 63.3% of en- ergy came from stores, 12.2% from QSR, and 9.8% from school cafeterias. Among adolescents (12-19y), 63.1% of energy came from stores, 17.5% from QSR and 7.0% from FSR. The contribution of school meals to adoles- cent diets was 5.5% of energy, whereas the contribution of energy from vending machines (<1%) was negligible. For adults age 20-50y, 63.1% of energy was obtained from stores, 15.9% from QSR and 10.4% from FSR. For
- 15. older adults age ≥51y, 70.3% of energy was obtained from stores, 8.6% from QSR and 10.4% from FSR. Adults >70y obtained >76% of energy from grocery stores, and proportionately less from restaurants (data not shown). roup, NHANES 2003-2008. Drewnowski and Rehm Nutrition Journal 2013, 12:59 Page 4 of 10 http://www.nutritionj.com/content/12/1/59 Adults, aged 20-50y, obtained the highest proportion of dietary energy (26.3%) from restaurants, both QSR and FSR, followed by the 12-19y age group (24.5%). Al- though the overall amount of energy obtained from res- taurants declined after age 50y, energy from QSR tended to be replaced with FSR. For adults, the combined contribution of all restau- rants, QSR and FSR, to total energy did not surpass 25% for any race/ethnicity group. Non-Hispanic whites ob- tained the lowest amount of energy from stores (1,442 kcal or 64.9%) and obtained 290 kcal (13.0%) from QSR. Non-Hispanic blacks obtained 1,405 kcal (67.7%) from stores and 345 kcal (16.6%) from QSR. Mexican- Americans/other Hispanics obtained 1,436 kcal (69.3%) from stores and 258 kcal (12.5%) from QSR. The amount of energy from FSR was 241 kcal (10.9%) for whites; 142 kcal (6.9%) for non-Hispanic blacks, and 195 kcal (9.4%) for other Hispanics. Mexican-American/other Hispanics obtained the greatest percentage of their dietary energy from stores and the least from QSR and FSR combined. The data are shown in Figure 2. Energy intakes by specific food sources Table 1 shows the contribution of specific food sources to energy intakes by age group. The age groups are de-
- 16. fined as children (6-11y), adolescents (12-19y), younger adults (20-50y) and older adults (≥51y). Presented are data for total energy and percent energy intakes for the top 24 food sources for the total population; the Figure 2 Sources of energy intake (calories) by food purchase locatio remaining specific food sources contributed <2.0% of daily energy for each age group. The top sources of dietary energy for children 6-11y were grain-based desserts (6.9% of energy) and yeast breads (6.4% of energy). Those two food sources were among the top energy sources across all age groups. Among adolescents, aged 12-19y, the top energy sources were soda, energy and sports drinks (8.2%); pizza (7.2%); yeast breads (6.3%), and chicken and chicken mixed dishes (6.2%). Burgers contributed 2.0% of energy and fried white potatoes contributed 2.7% of energy in the 12-19y age group. Younger adults (20-50y) derived 6.8% of energy from soda, energy and sports drinks; 6.0% from chicken and chicken mixed dishes; and 6.1% from yeast breads. Ano- ther 5.5% of energy came from grain-based desserts and 5.3% from alcoholic beverages. The top sources of energy for older adults (≥51y) were yeast breads (7.9%); grain-based desserts (7.1%); chicken (4.9%); and beef dishes (4.3%), followed by alcoholic be- verages (3.6%) and soda, energy and sports drinks (3.2%). Energy intakes by specific food source and purchase location Table 2 shows the contribution of the top 24 food sources to energy intakes of children ages 6-11y by pur- chase location. Most of the dietary energy was contrib-
- 17. uted by store-bought grain-based desserts (4.8%), breads (4.4%), pasta (3.6%), reduced fat milk (3.3%), ready to eat (RTE) cereals (3.1%), soda (2.7%), potato chips (2.7%) n and race/ethnicity among adults age ≥20y, NHANES 2003- 2008. Table 1 Contribution to dietary energy by specific food sources by age group, NHANES 2003-2008 6-11y (n=3,033) 12-19y (n=5,432) 20-50y (n=7,635) ≥51y (n=6,752) Category1 calories % total calories % total calories % total calories % total p-value Grain-based desserts 139 6.9 131 5.8 129 5.5 134 7.1 <0.001 Yeast breads 129 6.4 143 6.3 145 6.1 150 7.9 <0.001 Pizza 119 5.9 169 7.5 109 4.6 41 2.2 <0.001 Reduced fat milk 112 5.6 81 3.6 48 2.0 43 2.3 <0.001 Chicken and chicken mixed dishes 104 5.2 140 6.2 141 6.0 91 4.8 <0.001 Soda, energy and sports drinks 94 4.7 187 8.2 161 6.8 58 3.0 <0.001 Pasta and pasta mixed dishes 93 4.6 84 3.7 84 3.6 58 3.1 <0.001 Potato/corn/other chips 71 3.5 83 3.7 61 2.6 37 1.9 <0.001 Ready-to-eat cereals 71 3.5 62 2.7 40 1.7 45 2.4 <0.001
- 18. Dairy desserts 69 3.4 53 2.3 46 2.0 56 3.0 <0.001 Sausage, franks, bacon and ribs 60 3.0 49 2.2 59 2.5 52 2.7 <0.001 Whole milk 60 3.0 42 1.8 27 1.1 17 0.9 <0.001 Candy 57 2.9 62 2.7 50 2.1 38 2.0 <0.001 Beef and beef mixed dishes2 55 2.8 89 3.9 102 4.3 82 4.4 <0.001 Fruit drinks 55 2.7 57 2.5 37 1.5 18 0.9 <0.001 Mexican mixed dishes 50 2.5 81 3.6 85 3.6 35 1.9 <0.001 Regular cheese 50 2.5 57 2.5 61 2.6 43 2.3 0.039 Fried white potatoes 48 2.4 62 2.7 57 2.4 31 1.7 <0.001 Quickbreads 32 1.6 44 1.9 61 2.6 44 2.3 <0.001 Nuts/seeds and nut/seed mixed dishes 30 1.5 28 1.2 41 1.7 52 2.7 <0.001 Egg and egg mixed dishes 27 1.3 30 1.3 43 1.8 43 2.3 <0.001 Rice and rice mixed dishes 26 1.3 34 1.5 55 2.3 32 1.7 <0.001 Burgers2 25 1.2 45 2.0 36 1.5 16 0.8 <0.001 Alcoholic beverages 0 0.0 18 0.8 125 5.3 66 3.5 <0.0014 Others3 436 21.7 437 19.2 558 23.6 612 32.3 - 1 Sorted by total contribution among 6-11 year-olds (for
- 19. comparison purposes), 2 Burgers, as defined in the database, can only come from quick-service restaurants. All burgers reported from store or full-service restaurants are composed of individual ingredients. Therefore, components of hamburgers/ cheeseburgers will be present in the yeast breads, beef and beef mixed dishes, regular cheese and other food groupings, 3 Others include all categories contributing <1.3% of total energy for the entire population. 4 Hypothesis testing for alcoholic beverages only conducted for adults. Drewnowski and Rehm Nutrition Journal 2013, 12:59 Page 5 of 10 http://www.nutritionj.com/content/12/1/59 and chicken and chicken mixed dishes (2.1%). The top QSR item, pizza, contributed 2.4% of energy, somewhat more than pizza purchased in the grocery store (1.5%). Detailed listings of the proportion of total energy by food source and food purchase location for each age group can be found in the appendix (Additional file 1: Tables S1-S4). Table 3 shows the contribution of the top 24 food sources to energy intakes of adolescents ages 12-19y by purchase location. Most of the dietary energy was contributed by store-bought soda (5.3%), breads (4.6%), grain-based desserts (4.4%), potato and corn chips (3.1%), pasta (3.0%), reduced-fat milk (2.9%), RTE cereals (2.7%), and beef (2.3%) and chicken dishes (2.2%). The top QSR item, pizza, contributed 3.9% of energy, more than pizza purchased in the grocery store (1.9%). The second highest QSR item, chicken dishes, contributed 2.2% of energy, the same as chicken dishes sourced from the grocery store.
- 20. Table 4 shows the contribution of the top 24 food sources to energy intakes of adults ages 20-50y by pur- chase location. Most of the dietary energy was contributed by store-bought soda (4.5%), breads (4.2%), grain-based desserts (3.9%), pasta (2.7%), and beef (2.5%) and chicken dishes (2.4%). The top QSR item, pizza, contributed 2.7% of energy, more than pizza purchased in the grocery store (1.1%). The second highest QSR item, chicken dishes, con- tributed 2.1% of energy, somewhat less than chicken dishes sourced from the grocery store (2.4%). Table 5 shows the contribution of the top 24 food sources to energy intakes of adults ages ≥51y by pur- chase location. Most of the dietary energy was contrib- uted by store-bought breads (6.0%), grain-based desserts (5.0%), beef (2.6%) and chicken dishes (2.4%), nuts Table 2 Contribution to total energy intakes from specific food sources by purchase location for children (6-11y), NHANES 2003-2008 Store QSR FSR Other1 Category2 Average calories % of total Average calories % of
- 21. total Average calories % of total Average calories % of total p-value Grain-based desserts 97 4.8 5 0.2 2 0.1 35 1.7 <0.001 Yeast breads 89 4.4 10 0.5 4 0.2 26 1.3 <0.001 Pizza 31 1.5 48 2.4 15 0.7 25 1.3 <0.001 Reduced fat milk 66 3.3 3 0.1 1 0.1 42 2.1 <0.001 Chicken and chicken mixed dishes 42 2.1 33 1.7 9 0.4 19 0.9 <0.001 Soda, energy and sports drinks 54 2.7 17 0.8 8 0.4 15 0.7 <0.001 Pasta and pasta mixed dishes 72 3.6 2 0.1 5 0.3 14 0.7 <0.001 Ready-to-eat cereals 62 3.1 0 0.0 0 0.0 9 0.4 <0.001 Potato/corn/other chips 55 2.7 1 0.1 2 0.1 12 0.6 <0.001
- 22. Dairy desserts 42 2.1 12 0.6 4 0.2 11 0.6 <0.001 Sausage, franks, bacon and ribs 41 2.0 3 0.2 1 0.0 15 0.8 <0.001 Whole milk 45 2.2 0 0.0 0 0.0 14 0.7 <0.001 Beef and beef mixed dishes3 34 1.7 5 0.2 4 0.2 13 0.6 <0.001 Candy 39 1.9 0 0.0 0 0.0 17 0.9 <0.001 Fruit drinks 43 2.1 3 0.2 2 0.1 7 0.3 <0.001 Fried white potatoes 18 0.9 17 0.8 5 0.3 9 0.5 <0.001 Mexican mixed dishes 33 1.7 4 0.2 3 0.2 9 0.5 <0.001 Regular cheese 8 0.4 32 1.6 4 0.2 5 0.2 <0.001 Quickbreads 22 1.1 2 0.1 1 0.0 8 0.4 <0.001 Nuts/seeds and nut/seed mixed dishes 25 1.3 0 0 1 0.1 3 0.1 <0.001 Egg and egg mixed dishes 20 1.0 2 0.1 2 0.1 3 0.1 <0.001 Rice and rice mixed dishes 18 0.9 2 0.1 4 0.2 2 0.1 <0.001 Burgers3 0 0.0 24 1.2 0 0.0 0 0.0 <0.001 Alcoholic beverages 0 0.0 0 0.0 0 0.0 0 0.0 <0.001 Other4 317 15.8 20 1.0 17 0.8 82 4.1 <0.001 1 Includes school cafeteria, child care, vending machine, food provided by someone else, grown/caught, sports recreation facility and others. 2 Sorted by rank for total energy for ages 6-11y for comparison purposes, 3 Burgers,
- 23. as defined in the database, can only come from quick-service restaurants. All burgers reported from store or full-service restaurants are composed of individual ingredients. Therefore, components of hamburgers/cheeseburgers will be present in the yeast breads, beef and beef mixed dishes, regular cheese and other food groupings, 4 Others include all categories contributing <1.3% of total energy for the total population. Drewnowski and Rehm Nutrition Journal 2013, 12:59 Page 6 of 10 http://www.nutritionj.com/content/12/1/59 (2.6%) and alcohol (2.5%). The top QSR item, chicken, contributed 1.1% of energy, less than chicken dishes sourced from the grocery store. QSR pizza contributed 1.1% of energy in this age group. Soda, energy and sports drinks, which receive much at- tention in the policy arena, was predominantly sourced from stores for all age groups. The specific contribution of QSR soda to total energy intakes was in the order of 1%, reaching a maximum of 1.4% of energy intakes in the 12- 19y age group. The contribution of FSR soda to total en- ergy intakes was between 0.3% and 0.8% depending on age. Discussion The present research provides an analysis of energy in- takes of different age groups in the US, both by food purchase location and by specific food source. Evaluating who consumes what foods and from where provides new insight into the nature of eating patterns in American. Such analyses provide important data to support public health efforts to improve diets in the US. Various policy approaches have been used to address
- 24. the obesity epidemic. Among policies proposed to address obesity are measures directed at reducing energy intakes from school meals [12,13], vending machines [12,14], and fast food restaurants [15,16]. A recent measure in New York City proposed quantity limits on sugary soft drinks sold in QSR and other venues, while exempting supermarkets and grocery stores [17]. The present analyses of purchase location show that stores supplied 63% to 76% of dietary energy, depending Table 3 Contribution to total energy intakes from specific food sources by purchase location for adolescents (12-19y), NHANES 2003-2008 Store QSR FSR Other1 Category2 Average calories % of total Average calories % of total Average calories % of total
- 25. Average calories % of total p-value Grain-based desserts 100 4.4 5 0.2 3 0.1 24 0.1 <0.001 Yeast breads 104 4.6 13 0.6 8 0.4 18 0.4 <0.001 Pizza 44 1.9 89 3.9 16 0.7 21 0.7 <0.001 Reduced fat milk 67 2.9 0 0.0 1 0.0 13 0.0 <0.001 Chicken and chicken mixed dishes 50 2.2 50 2.2 23 1.0 18 1.0 <0.001 Soda, energy and sports drinks 121 5.3 33 1.4 13 0.6 21 0.6 <0.001 Pasta and pasta mixed dishes 68 3.0 2 0.1 5 0.2 8 0.2 <0.001 Ready-to-eat cereals 61 2.7 0 0 0 0.0 1 0.0 <0.001 Potato/corn/other chips 69 3.1 2 0.1 3 0.1 9 0.1 <0.001 Dairy desserts 38 1.7 9 0.4 1 0.1 5 0.1 <0.001 Sausage, franks, bacon and ribs 37 1.6 6 0.2 2 0.1 6 0.1 <0.001 Whole milk 36 1.6 0 0.0 0 0.0 6 0.0 <0.001 Beef and beef mixed dishes3 52 2.3 16 0.7 11 0.5 10 0.5 <0.001
- 26. Candy 48 2.1 0 0.0 0 0.0 14 0.0 <0.001 Fruit drinks 43 1.9 5 0.2 2 0.1 7 0.1 <0.001 Fried white potatoes 8 0.4 39 1.7 8 0.3 8 0.3 <0.001 Mexican mixed dishes 28 1.2 29 1.3 14 0.6 10 0.6 <0.001 Regular cheese 35 1.6 8 0.4 5 0.2 9 0.2 <0.001 Quickbreads 27 1.2 7 0.3 4 0.2 6 0.2 <0.001 Nuts/seeds and nut/seed mixed dishes 26 1.1 0 0.0 0 0.0 2 0.0 <0.001 Egg and egg mixed dishes 20 0.9 6 0.2 3 0.2 1 0.2 <0.001 Rice and rice mixed dishes 22 1.0 3 0.1 6 0.3 2 0.3 <0.001 Burgers3 0 0.0 44 1.9 1 0.0 0 0.0 <0.001 Alcoholic beverages 13 0.6 0 0.0 0 0.0 5 0.0 <0.001 Other4 318 14.0 33 1.4 30 1.3 55 1.3 <0.001 1 Includes school cafeteria, child care, vending machine, food provided by someone else, grown/caught, sports recreation facility and others. 2 Sorted by rank for total energy for ages 6-11y for comparison purposes, 3 Burgers, as defined in the database, can only come from quick-service restaurants. All burgers reported from store or full-service restaurants are composed of individual ingredients. Therefore, components of hamburgers/cheeseburgers will be present in the yeast breads, beef and beef mixed dishes, regular cheese and other food groupings, 4 Others include all categories contributing
- 27. <1.3% of total energy for the total population. Drewnowski and Rehm Nutrition Journal 2013, 12:59 Page 7 of 10 http://www.nutritionj.com/content/12/1/59 on age group. Restaurants including QSR and FSR, contri- buted between 16.9% and 26.3% of dietary energy. School meals provided between 5.5% and 9.8% of energy, whereas the contribution from vending machines was <1%. Our previous research showed that the prevalence of obesity among adults varied sharply by supermarket type [18]. Shoppers at upscale supermarkets had a lower prevalence of obestiy, whereas shoppers at downscale and discount supermarkets had a higher prevalence of obesity, after adjusting for individual-level education and incomes [18]. The present analyses offer a unique look at the specific food sources by purchase location. Contrary to popular belief, restaurant-sourced pizza, burgers, chicken and French fries accounted for less energy than store-sourced breads, grain-based desserts, pasta and soft drinks. For ex- ample, for adolescents in the 12-19y age group, QSR pizza accounted for 3.9% of total energy, whereas QSR French fried potatoes accounted for 1.7%. Interestingly, QSR sugar sweetened beverages provided 1.0-1.4% of dietary energy depending on age, whereas store-sourced bever- ages provided four times that. How then to account for reports that eating one meal away from home each week translates into 2 extra pounds of weight gain each year for an average adult [5]? One answer is that cross-sectional studies such as NHANES cannot be used to infer causality or
- 28. the direction of weight change. NHANES data can be used to uncover associations but can say nothing about weight gain. Table 4 Contribution to total energy intakes from specific food sources by purchase location for younger adults (age 20-50y), NHANES 2003-2008 Store QSR FSR Other1 Category2 Average calories % of total Average calories % of total Average calories % of total Average calories % of total
- 29. p-value Grain-based desserts 93 3.9 4 0.2 5 0.9 28 1.2 <0.001 Yeast breads 99 4.2 15 0.6 16 1.3 15 0.6 <0.001 Pizza 25 1.1 63 2.7 16 2.0 5 0.2 <0.001 Reduced fat milk 45 1.9 0 0.0 1 0.3 2 0.1 <0.001 Chicken and chicken mixed dishes 57 2.4 50 2.1 25 1.7 9 0.4 <0.001 Soda, energy and sports drinks 106 4.5 25 1.1 10 0.8 19 0.8 <0.001 Pasta and pasta mixed dishes 64 2.7 3 0.1 9 1.0 8 0.3 <0.001 Ready-to-eat cereals 40 1.7 0 0.0 0 0.0 0 0.0 <0.001 Potato/corn/other chips 49 2.1 3 0.1 3 0.4 6 0.3 <0.001 Dairy desserts 33 1.4 8 0.3 2 0.4 3 0.1 <0.001 Sausage, franks, bacon and ribs 41 1.7 6 0.2 5 0.6 7 0.3 <0.001 Whole milk 24 1.0 1 0.0 0 0.1 2 0.1 <0.001 Beef and beef mixed dishes3 59 2.5 17 0.7 16 1.4 9 0.4 <0.001 Candy 39 1.7 0 0.0 0 0.1 10 0.4 <0.001 Fruit drinks 27 1.2 4 0.2 2 0.7 3 0.1 <0.001 Fried white potatoes 10 0.4 32 1.3 12 1.1 3 0.1 <0.001
- 30. Mexican mixed dishes 25 1.1 36 1.5 15 2.3 9 0.4 <0.001 Regular cheese 38 1.6 10 0.4 6 0.6 6 0.3 <0.001 Quickbreads 42 1.8 7 0.3 6 0.7 6 0.3 <0.001 Nuts/seeds and nut/seed mixed dishes 37 1.6 0 0.0 1 0.4 2 0.1 <0.001 Egg and egg mixed dishes 25 1.1 8 0.3 6 0.7 4 0.2 <0.001 Rice and rice mixed dishes 32 1.4 6 0.3 13 1.2 3 0.1 <0.001 Burgers3 0 0.0 35 1.5 1 0.3 0 0.0 <0.001 Alcoholic beverages 84 3.6 0 0.0 12 1.5 29 1.2 <0.001 Other4 396 16.8 42 1.8 60 2.6 59 2.5 <0.001 1 Includes school cafeteria, child care, vending machine, food provided by someone else, grown/caught, sports recreation facility and others. 2 Sorted by rank for total energy for ages 6-11y for comparison purposes, 3 Burgers, as defined in the database, can only come from quick-service restaurants. All burgers reported from store or full-service restaurants are composed of individual ingredients. Therefore, components of hamburgers/cheeseburgers will be present in the yeast breads, beef and beef mixed dishes, regular cheese and other food groupings, 4 Others include all categories contributing <1.3% of total energy for the total population. Drewnowski and Rehm Nutrition Journal 2013, 12:59 Page 8 of 10 http://www.nutritionj.com/content/12/1/59 There are two legitimate concerns about diet quality
- 31. and eating away from home. In some previous studies of children aged 13-18y, food obtained from fast food outlets, restaurants, and other commercial sources was associated with lower diet quality and higher energy in- takes [2]. The first concern is that FAFH may be higher in problematic nutrients than are meals sourced from grocery stores and prepared and consumed at home [7]. Even though restaurants provide up to 26% energy on the average, they may provide sharply higher amounts of saturated fat, sugar, or salt [19-21]. That issue is cur- rently under investigation, with comparable analyses by food source and purchase location being conducted for added sugar, sodium, and saturated fat. The second concern is that Americans may not com- pensate for the FAFH by making substantially healthier food choices at home [5]. Recent analyses of the USDA Thrifty Food Plan (TFP) [22] showed that FAFH can be a part of a healthy and affordable diet. In general, the TFP stipulates that all foods should be purchased at stores and prepared at home. A nonlinear programming model evaluated the consequences on diet quality of in- cluding moderate amounts of FAFH in the food patterns of low income consumers, showing that the overall diet quality, as measured by the Healthy Eating Index 2005, did not change. The USDA researchers suggest that such findings may be used by nutrition educators to develop healthful FAFH. Table 5 Contribution to total energy intakes from specific food sources by purchase location for older adults (age ≥51), NHANES 2003-2008 Store QSR FSR Other1
- 32. Category2 Average calories % of total Average calories % of total Average calories % of total Average calories % of total p-value Grain-based desserts 95 5.0 3 0.1 6 0.3 30 1.6 <0.001 Yeast breads 114 6.0 8 0.4 14 0.7 14 0.7 <0.001 Pizza 13 0.7 19 1.0 7 0.4 2 0.1 <0.001 Reduced fat milk 40 2.1 0 0.0 0 0.0 2 0.1 <0.001 Chicken and chicken mixed dishes 45 2.4 21 1.1 17 0.9 8 0.4 <0.001
- 33. Soda, energy and sports drinks 40 2.1 8 0.4 5 0.3 5 0.3 <0.001 Pasta and pasta mixed dishes 42 2.2 1 0.1 7 0.4 8 0.4 <0.001 Ready-to-eat cereals 44 2.3 0 0.0 0 0.0 1 0.1 <0.001 Potato/corn/other chips 29 1.5 0 0.0 4 0.2 2 0.1 <0.001 Dairy desserts 44 2.3 5 0.3 3 0.2 4 0.2 <0.001 Sausage, franks, bacon and ribs 36 1.9 5 0.3 5 0.3 6 0.3 <0.001 Whole milk 15 0.8 0 0.0 0 0.0 1 0.1 <0.001 Beef and beef mixed dishes3 49 2.6 9 0.5 14 0.7 10 0.5 <0.001 Candy 32 1.7 0 0.0 0 0.0 5 0.3 <0.001 Fruit drinks 15 0.8 0 0.0 1 0.1 1 0.1 <0.001 Fried white potatoes 9 0.5 12 0.6 8 0.4 2 0.1 <0.001 Mexican mixed dishes 13 0.7 9 0.5 11 0.6 3 0.1 <0.001 Regular cheese 32 1.7 3 0.2 3 0.2 4 0.2 <0.001 Quickbreads 30 1.6 4 0.2 4 0.2 4 0.2 <0.001 Nuts/seeds and nut/seed mixed dishes 47 2.5 0 0.0 1 0.0 4 0.2 <0.001 Egg and egg mixed dishes 27 1.4 5 0.3 7 0.4 4 0.2 <0.001 Rice and rice mixed dishes 21 1.1 3 0.1 6 0.3 2 0.1 <0.001
- 34. Burgers3 0 0.0 16 0.8 0 0.0 0 0.0 <0.001 Alcoholic beverages 48 2.5 0 0.0 7 0.3 12 0.6 <0.001 Other4 457 24.1 26 1.4 64 3.4 64 3.4 <0.001 1 Includes school cafeteria, child care, vending machine, food provided by someone else, grown/caught, sports recreation facility and others. 2 Sorted by rank for total energy for ages 6-11y for comparison purposes, 3 Burgers, as defined in the database, can only come from quick-service restaurants. All burgers reported from store or full-service restaurants are composed of individual ingredients. Therefore, components of hamburgers/cheeseburgers will be present in the yeast breads, beef and beef mixed dishes, regular cheese and other food groupings, 4 Others include all categories contributing <1.3% of total energy for the total population. Drewnowski and Rehm Nutrition Journal 2013, 12:59 Page 9 of 10 http://www.nutritionj.com/content/12/1/59 The present study had limitations. First, all analyses were based on cross-sectional data. Although NHANES data are representative of the US population, they cannot be used to infer causal relationships between diet quality, body weight, or other health outcomes. Second, the present analyses were based on a single 24-hour recall, which may result in under-reporting of some foods. On average, individuals tend to under-report the consumption of foods perceived to be less healthful by either omitting them from their recall or under-estimating the amount consumed [23,24]. In both cases, the data here may under-represent the contribution of some foods to the en- ergy intakes of the population. This systematic under- reporting may result in a falsely minimized estimation of
- 35. energy from restaurants or from food sources such as desserts, pizza or soda. For younger children, reporting may be assisted by a proxy respondent. This may result in under-reporting of foods consumed while the parent is not present, which may result in systematic under- estimation of foods consumed, though such reporting error is unlikely to be differential between food sources. The coding scheme for purchase location used by NHANES may also be problematic. Specifically, the use of “store” as a location does not allow for the disaggregation of grocery stores/supermarkets from convenience stores, gas stations or pharmacies, which may be important loca- tions for some food sources (e.g., soda, candy, alcoholic beverages or chips). Data on stores should be carefully interpreted to come from both grocery and other stores. If similar data are collected in other studies, efforts should Drewnowski and Rehm Nutrition Journal 2013, 12:59 Page 10 of 10 http://www.nutritionj.com/content/12/1/59 be made to disaggregate different types of food stores. The evaluation of schools as an important source of energy is hindered by the lack of information on season or month of data collection, which does not allow us to determine when children or adolescents are in school. When restricting analyses to Monday-Friday, schools accounted for 13.8% of energy for children age 6-11y and 7.6% of en- ergy for adolescents age 12-19y (as compared to 9.8% and 5.5% respectively for the entire week), though these still represent an under-estimate of the impact of schools given the inclusion of some respondents from summer months/ school holidays. Finally, the present analyses were based on the food purchase location as opposed to eating loca- tion. However, from the standpoint of dietary surveillance,
- 36. understanding the source of energy is more important than identifying where a given food item was consumed. Despite these limitations, these data remain the best data available to evaluate food source and purchase location. Conclusions The present analyses offer a detailed description of the food purchase locations for the top calorie sources in the diets of US children, adolescents, and adults. This invaluable population-based data can be used to identify the most im- portant food sources and purchase locations of energy, thereby allowing for more effective targeting of policy inter- ventions aimed at calorie reduction. Specifically, the data presented here suggest that restaurants, schools, and stores each have a role to play in stemming the obesity epidemic. Additional file Additional file 1: Table S1. Proportion of total energy by food source and food purchase location, by age group. Competing interests The authors declare that they have no competing interest. Authors’ contributions AD suggested statistical analyses and provided critical input into the manuscript. CR conducted the statistical analyses and helped to draft the manuscript. Both authors read and approved the final manuscript. Acknowledgment Supported by the National Restaurant Association.
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- 42. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. AbstractBackgroundMethodsResultsConclusionsBackgroundMet hodsDietary intake databasesFood purchase locationsSpecific food sourcesAnalysis approachResultsEnergy intakes by food purchase locationEnergy intakes by specific food sourcesEnergy intakes by specific food source and purchase locationDiscussionConclusionsAdditional fileCompeting interestsAuthors’ contributionsAcknowledgmentReferences << /ASCII85EncodePages false /AllowTransparency false /AutoPositionEPSFiles true /AutoRotatePages /PageByPage /Binding /Left /CalGrayProfile (Dot Gain 20%) /CalRGBProfile (sRGB IEC61966-2.1) /CalCMYKProfile (U.S. Web Coated 050SWOP051 v2) /sRGBProfile (sRGB IEC61966-2.1) /CannotEmbedFontPolicy /Error /CompatibilityLevel 1.4 /CompressObjects /Tags /CompressPages true /ConvertImagesToIndexed true /PassThroughJPEGImages true /CreateJobTicket false /DefaultRenderingIntent /Default /DetectBlends true /DetectCurves 0.1000 /ColorConversionStrategy /LeaveColorUnchanged /DoThumbnails true /EmbedAllFonts true /EmbedOpenType false
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- 62. << /AsReaderSpreads false /CropImagesToFrames true /ErrorControl /WarnAndContinue /FlattenerIgnoreSpreadOverrides false /IncludeGuidesGrids false /IncludeNonPrinting false /IncludeSlug false /Namespace [ (Adobe) (InDesign) (4.0) ] /OmitPlacedBitmaps false /OmitPlacedEPS false /OmitPlacedPDF false /SimulateOverprint /Legacy >> << /AddBleedMarks false /AddColorBars false /AddCropMarks false /AddPageInfo false /AddRegMarks false /ConvertColors /NoConversion /DestinationProfileName () /DestinationProfileSelector /NA /Downsample16BitImages true /FlattenerPreset << /PresetSelector /MediumResolution >> /FormElements false /GenerateStructure true /IncludeBookmarks false /IncludeHyperlinks false /IncludeInteractive false
- 63. /IncludeLayers false /IncludeProfiles true /MultimediaHandling /UseObjectSettings /Namespace [ (Adobe) (CreativeSuite) (2.0) ] /PDFXOutputIntentProfileSelector /NA /PreserveEditing true /UntaggedCMYKHandling /LeaveUntagged /UntaggedRGBHandling /LeaveUntagged /UseDocumentBleed false >> ] >> setdistillerparams << /HWResolution [2400 2400] /PageSize [595.440 793.440] >> setpagedevice English 2 Annotation7.docx Al yousif 1 SUMMARY 2 Mohammad Al yousif Gina Gibbs English 2 30 Oct 2014 Annotation 7 G Harvey Anderson;Tecimer, Sandy N;Shah, Deepa;Zafar, Tasleem A The Journal of Nutrition; Nov 2004; 134, 11;
- 64. ProQuest Research Library pg. 3011 Depending on the protein source, the time of consumption, the quantity consumed, and the composition of the specific protein preloads, short term food intake in humans can be affected differently. (G Harvey Anderson;Tecimer, Sandy N;Shah, Deepa;Zafar, Tasleem A #)said, “Dietary protein contributes more strongly than carbohydrate or fat to short term satiety in humans as indicated by both quantitative and subjective measures” (3011). Whey as observed in experiments result in most significant suppression in the short term intake of food. They said, ‘Whey (45-50g) reduced food intake when consumed either 60 minutes or two hours later” (3011). In my opinion, the fact that there is no food intake suppression caused by egg albumen preloads is highly unexpected and abnormal. Indeed, the consumption of egg albumen preloads results in cumulative energy intakes, especially when consumed later on during the day as opposed to early in the morning. 1-What can the failure of the egg albumen preloads to suppress short term food intake be attributed? 2- How does digestibility contribute to the non-suppressive effect of egg albumen preloads on short term food intake in humans? English 2 Annotation9.doc Al yousif 2 Mohammad Al yousif Gina Gibbs English 2 30 Oct 2014
- 65. Annotation 9 Bee, G., S. Gebert, and R. Messikommer. "Effect of Dietary Energy Supply and Fat Source on the Fatty Acid Pattern of Adipose and Lean Tissues and Lipogenesis in the Pig." Journal of animal science 80.6 (2002): 1564-74. ProQuest. Web. 29 Oct. 2014. There are two energy diets, high and low energy diets. The two differ in fat content that is the high are extensive while the low are less extensive of fats. (Bee, G., S. Gebert, and R. Messikommer #) said,” According to Mersmann, the pigs do not rely on the stored fat but they are fed with the high energy diet which enables them to fulfill some energy requirements”(75). Bee says that these two dietary fatty acids are got from tallow and soy. (Bee, G., S. Gebert, and R. Messikommer #) said, “The rate of fat deposition and the intake greatly determines the concentration of the linoletic acid in the pig” (76). When the linoleic acid is less incorporated in the animal’s food? Where do the swine get the amount of linoeletic acid? The swine body changes is caused by either the concentration of the linoleic acid taken or the energy diet added in the food. In that essence, the restriction of food to the swine interrupts the intake of both the acids and the energy diets. My opinion, the energy diet is very important for people's health. In addition, It gives people good energy. We have to focus all about energy diet because it is healthy for all people. 1- How many energy diet there in food? 2- Where do the swine get the amount of linoeletic acid? English 2 energy source 6.docx Al yousif 1 Mohammad Al yousif
- 66. Gina Gibbs English 2 30 Oct 2014 Annotation 6 Drewnowski, Adam, and Colin D. Rehm. "Energy Intakes of US Children and Adults by Food Purchase Location and by Specific Food Source." Nutrition Journal 12 (2013): 59. ProQuest. Web. 29 Oct. 2014. In this article the objective was to evaluate purchase location and food sources of energy. Data sources for Dietary intake were from three cycles of NHANES, 2003-3004, 2005-2006, and 2007-2008, and used to identify the main sources of dietary energy by age group, food purchase location, and by specific food source Method of NCI coding scheme helped to estimate the relative contribution of specific food sources to energy intakes by age group and food purchase location information used to estimate the relative contribution of energy by age group and race/ethnicity for adults. Stores and restaurants accounted for highest energy, stores while least from FSR. Grain-based desserts and yeast breads soda chicken and beef dishes alcoholic beverages were some of the highest proportion of energy sources. The primary locations were stores, QSR, FSR, school and from gift. One concern was that. Drewnowski, Adam, and Colin D. Rehm said, “FAFH may be higher in problematic nutrients than are meals sourced from grocery stores and prepared and consumed at home” (Adam, 2014). Drewnowski, Adam, and Colin D. Rehm said, “Americans may also not compensate for the FAFH by making substantially healthier food choices at home” (Adam, 2014). According to me outside sources play a very big role in contributing to child obesity as the consumption is not regulated and children mostly like fatty and sugary foods that have diverse effects. I believe that restaurants, schools, and stores each have a role to play in stemming the obesity epidemic. 1- What are the significant effects of race/ethnicity on food purchase location of energy?
- 67. 2- How does energy from various food sources vary as a function of age? English 2 energy source Annotation 8.docx Al yousif 1 Al yousif 2 Mohammad Al yousif Gina Gibbs English 2 30 Oct 2014 Annotation 8 Schoonmaker, J. P., et al. "Effect of Source of Energy and Rate of Growth on Performance, Carcass Characteristics, Ruminal Fermentation, and Serum Glucose and Insulin of Early-Weaned steers1." Journal of animal science 81.4 (2003): 843-55. ProQuest. Web. 29 Oct. 2014. An analysis was carried out to determine the effect of the source of energy and the rate of growth on performance, carcass characteristics, and glucose and insulin profiles on early weaned steers. Three experiments were conducted in the analysis. In Exp. 3, Cattle were weaned at an average age of 119 d in all the experiments and were allotted by age, BW, and breed to one of four diets. These four diets include ALCONC, 1.2CONC, 0.8CONC and ALFIBER. Effects of diets used in Exp. 1 and 2 on ruminal Ph and VFA concentrations were quantified ruminally fistulated steers. In Exp. 1, calves on all treatments averaged less than one year of age at slaughter. One could possibly ask two questions . Schoonmaker, J. P, said “What are the advantages of these treatments on cattle?” and they said, “how can these treatment procedures be applied in commercial slaughters?” On my opinion, these treatments are adventurous since they boost cattle growth. For instance in a slaughter house, one is able to fasten the growth of calves thus conducting business
- 68. effectively. 1- What are the advantages of these treatments on cattle? 2- How can these treatment procedures be applied in commercial slaughters? Al yousif 6 Mohammad Al yousif Gina Gibbs English 2 20 Oct 2014 Energy Source Introduction: Healthy Food is what I chose to do my research paper on. It is my first thought when the research paper was assigned. I want to know and understand how humans feel about healthy food and I need to see more about the way they live with how they have their view. In addition, I like to give true information to people when they want to buy some healthy foods from some stores. They can use different ways to save money, for example use vegetables oils, low income, WIC Program, environment, market healthy, balance diet. All these points are very important for most people. I want to begin with thinking about healthy food, how misunderstood it is. I say it to know how I feel about my growing up. I should talk with someone who is a healthy food person. This will come in handy when coming up with what I need to know simply because I have many questions about all my healthy food. It is always a good idea that people choose a variety of healthy food. I know why some people eat good food, but I do not know why most people do not care about that. That is very important for the human body. I went to Butte College website library and I used ProQuest search engine to see scholarly peer reviewed articles to search for the best ones that answered my questions. I found many information about my topic when I wanted to
- 69. search for my next idea that came to mind based on my questions I had; that led me to many ways that affected the healthy food. Completing research about what I needed to understand is what helped me discover the claims. Moreover, I used annotation one to five and I have been looking for articles to answer my questions. I think all resources public are good for people who care about healthy food. They can use different ways to save the money and be healthy, for example: Vegetables oils are unhealthy so it is best for people who take more care. Most low income or impoverished households use vegetable oil because it is cheap. WIC Program is helpful because it gives many information about healthy food and other. There are many things to work on for good healthy food, one is environment. Market healthy: All these points are very important for most people. Balanced diet is very important for people so that they have more energy and strength inside the human body. 1- Vegetables oils are unhealthy: When people want to buy some healthy foods from supermarkets in the world, there are cheaper, expensive, and many shops there that sell healthy foods. For example, people can go to Win Co, SFO, Food Max, Target and others. In addition, people who want to buy healthy foods have to understand more information about the environment, healthy foods compared with unhealthy foods. There are many different places which sell good foods and bad foods. People have to know there is a relationship between the environment and healthy foods. If the environment is good, that means the food is good. Moreover, there are different kinds of oils and they are very important to grow people because people need to use oils with the food. The human needs unsaturated fats hence there are reactions when unsaturated fats are observed within the body. This is because the unsaturated fats are healthier and much safer that
- 70. the saturated fats. Dauqan said, “Vegetable oil is very common, affordable and used by majority of people across the globe especially in the tropics” (253). In order to protect their consumers from any complications arising from the use of the fats, they ought to use the best resources available. In addition, there are six reasons why vegetables oils are unhealthy and unnatural thus being toxic. People who want a good life have to eat for balanced diet because it is helpful for many things. Dauqan said, “Effects of Heated Vegetable Oils on Serum Lipids and Aorta of Ovariectomized Rats" (256). You can feel good about including as part of a balanced diet. When someone wants to work on a balanced diet, he has to eat many different kinds of food because the body needs different material. For example, I eat vegetable, meat, and egg, and other. I have to put good schedule of food. Some people go to some hospitals to ask some doctors about balance diet because they want to know how to make balanced diet in their life. 2- Most low income, or impoverished households use vegetable oil, because it is cheaper: People who want to use unsaturated fats is also another point to consider for the food companies. The coconut oils have major source of lauric acid this is because coconut oil is identified to have 90% of the saturated facts which attributes to artery disease. In my point of view, thus the decisions on food to be consumed relies on a number of factors including energy. OgwUmike and Uche said, “Most Nigerian households use inferior /environmentally harmful sources of energy for cooking and lighting” (226). Energy sources are poor and people cannot afford the expensive fuels. McDonalds, in my opinion, knows cultural orientations may affect the acquisition of properties and resources among members of a society and therefore, men in patriarchal societies are the most privileged. Proposal: The audience of the paper is people seeking to understand more
- 71. about the food industry. With a number of people not knowing the mechanics of the food industry, they fail to know how to invest in it or better yet manage the new entrants. It is also vital to note that legal conditions may limit minor citizens from acquiring and using modern energy sources on their own. Such decisions are vital for the organization in the food industry especially as they venture into new markets. Smith said,” This aspect portrays that the energy supply has to match metabolic demand quite close as possible" (7). Despite the fact that women relatively work harder and for longer, they are more affected by poverty than their male counterparts. That makes it even harder for the women to be considered the major decision makers in the home. Thus the decisions on food to be consumed relies on a number of factors including energy. McDonalds, in my opinion, know cultural orientations may affect the acquisition of properties and resources among members of a society and therefore, men in patriarchal societies are the most privileged. The use of unsaturated fats is also another point to consider for the food companies. Smith said, “Absolute food intake was measured each day throughout the study” (7). The coconut oils have major source of lauric acid this is because coconut oil are identified to have 90% of the saturated facts which attribute to artery disease. In my point of view, there are six reasons why vegetables oils are unhealthy and unnatural thus being toxic. The human needs unsaturated fats hence there are reactions when unsaturated fats are observed within the body. This is because the unsaturated fats are healthier and much safer that the saturated fats. In order to protect their consumers from any complications arising from the use of the fats, they ought to use the best resources available.
- 72. Works Cited Dauqan, Eqbal, et al. "Effect of Different Vegetable Oils (Red Palm Olein, Palm Olein, Corn Oil and Coconut Oil) on Lipid Profile in Rat." Food and Nutrition Sciences 2.4 (2011): 253-8. ProQuest. Web. 6 Oct. 2014. I did two quotations mark and I want you to put some information with the quotations mark. Lancha, Andoni, Gema Frühbeck, and Javier Gómez-Ambrosi. "Peripheral Signalling Involved in Energy Homeostasis Control." Nutrition Research Reviews 25.2 (2012): 223-48. ProQuest. Web. 6 Oct. 2014. Put two quoations mark from this work cited, and fix author name. Delete Blaxter and put Lancha, Andoni, Gema Frühbeck, and Javier Gómez-Ambrosi. Milne, Anne C., Alison Avenell, and Jan Potter. "Meta- Analysis: Protein and Energy Supplementation in Older People." Annals of Internal Medicine 144.1 (2006): 37-48. ProQuest. Web. 1 Oct. 2014. Mohanty, Manoranjan. "New Renewable Energy Sources, Green Energy Development and Climate Change." Management of Environmental Quality 23.3 (2012): 264-74. ProQuest. Web. 29 Sep. 2014. Ogwumike, Fidelis O., and Uche M. Ozughalu. "INTERACTIONS AMONG POVERTY, ACCESS TO MODERN ENERGY SOURCES, AND GENDER IN NIGERIA." The Journal of Developing Areas 48.4 (2014): 225-41. ProQuest. Web. 23 Sep. 2014.
- 73. Put correct page because I think I put wrong page 226 of last work cited Smith, Glen. Children's Food: Marketing and Innovation. London: Blackie Academic & Professional, 1997. Print. ( I want you convert to MLA) In addition, I want you to put two quotation marks from this work cited.