Contribution of foods to absolute nutrient intake and between-person variations of nutrient intake in Korean preschoolers
10.4162/nrp.2019.13.4.323
- Author:
Minji KANG
1
;
Jae Eun SHIM
;
Kyungmin KWON
;
SuJin SONG
Author Information
1. Center for Gendered Innovations in Science and Technology Research (GISTeR), Korea Federation of Women's Science & Technology Associations, Seoul, 06130, Korea.
- Publication Type:Original Article
- Keywords:
Child;
preschool;
diet;
nutritional status;
nutrition assessment
- MeSH:
Calcium;
Cheese;
Child;
Diet;
Humans;
Iron;
Korea;
Methods;
Milk;
Niacin;
Nutrition Assessment;
Nutrition Policy;
Nutritional Status;
Ovum;
Phosphorus;
Potassium;
Red Meat;
Riboflavin;
Soybean Oil;
Vitamin A
- From:Nutrition Research and Practice
2019;13(4):323-332
- CountryRepublic of Korea
- Language:English
-
Abstract:
BACKGROUND/OBJECTIVES: The aim of this study was to analyze specific foods influencing absolute nutrient intake and between-person variations of nutrient intake among Korean preschoolers. SUBJECTS/METHODS: This study included 2,766 participants aged 1–5 years in the 2009–2013 Korea National Health and Nutrition Examination Surveys. Dietary data were obtained from a 24-h dietary recall method. Major food sources of absolute nutrient intake were evaluated based on percent contribution of each food. To assess the contribution of specific foods to between-person variations in nutrient intake, stepwise multiple regressions were performed and cumulative R2 was used. RESULTS: White rice and milk were main food sources of energy, protein, carbohydrate, phosphorus, iron, potassium, thiamin, riboflavin, and niacin. The percentage of fat contributed by milk was 21.3% which was the highest, followed by pork, soybean oil, and egg. White rice accounted for 25% and 40% of total variability in total energy and carbohydrate intakes, respectively. About 39% of variation in calcium intake was explained by milk while 40% of variation in phosphorous intake was explained by cheese. The top 10 foods contributing to between-person variations in nutrient intakes were similar with food items that mainly contributed to absolute nutrient intakes. The number of foods explaining 90% of absolute amounts of nutrient intakes varied from 28 for vitamin A to 80 for iron. CONCLUSIONS: This study identified specific foods that contributed to absolute nutrient intakes and between-person variations in nutrient intakes among Korean preschoolers. Our findings can be used to develop dietary assessment tools and establish food-based dietary guidelines for young children.
