RIVM rapport 350070001 Dutch National Food Consumption Survey ...

More documents

Recommendations

Info

100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% Energy Protein Fat, total Mono- and di- sacch. Fibre Calcium Copper Iron Magnesium Phosphorus RIVM Report 350070001 43 Potassium Selenium Zinc Retinol act. equiv. fortified foods supplements other foods Figure 3-1 Average contribution of fortified foods and dietary supplements to the nutrient intake of Dutch children aged 2 to 6 years (DNFCS-Young Children 2005/2006), weighted for socio-demographic factors and season. 3.13 Time of consumption 3.13.1 Foods Almost all children had three meals per day – a breakfast, lunch and dinner at both record days (see Appendix B Table B-14). ‘Fruit’ was mainly consumed between the three main meals (64%) (see Table 3-30). These food consumption occasions were also the main time for consumption of ‘Sugar and confectionery’, ‘Cakes’ and ‘Non-alcoholic beverages’. ‘Meat and meat products’ and ‘Fish and shellfish’ were consumed mainly at dinner (70 to 81%). Furthermore, only 6% of ‘Vegetables’ consumption occurred outside the dinner meal. Other food groups mostly consumed during dinner are ‘Potatoes’, ‘Legumes’, ‘Fish and shellfish’, ‘Condiments and sauces’ and ‘Soups, bouillon’. Breakfast and lunch contributed mainly ‘Dairy products’, ‘Cereals and cereal products’ and ‘Fat’. 3.13.2 Nutrients The contribution of the time of consumption to the intake of energy and nutrients is shown in Table 3-31. Breakfast contributed roughly 20% of energy and macro-nutrients. The percentage was slightly higher (between 18 and 30%) for most micro-nutrients, except for vitamin C with only 11% of the intake during breakfast. Except for calcium and vitamin B2, lunch contributed slightly more to both macro- and micro-nutrient intake than breakfast. The contribution of the dinner was more than that of the lunch, except for fibre, copper and calcium intake. Food consumption between meals contributed about one-third of the energy, more than 50% of the mono- and disaccharides and 46% of the vitamin C intake. Although only 21% of fat intake was consumed between meals, these occasions contributed relatively more trans fatty acids (31%) and saturated fatty acids (25% between meals). Furthermore, these food consumption occasions contributed substantially to micro-nutrient intake (14 to 46%). Vitamin B1 Vitamin B2 Vitamin B6 Folic acid equiv. Vitamin B12 Vitamin C Vitamin D Vitamin E
Table 3-30 Average contribution (%) of food consumption occasions to total food group consumption of Dutch children aged 2 to 6 years (DNFCS-Young Children 2005/2006), weighted for socio-demographic factors and season. Food groups based on Total 2 to 6 years (n=1,279) EPIC-Soft classification Breakfast Lunch Dinner In-between meals mean% mean% mean% mean% 01 Potatoes and other tubers 0 2 98 1 02 Vegetables 0 3 94 3 03 Legumes 0 0 100 0 04 Fruits, nuts and olives 5 13 18 64 05 Dairy products 31 25 23 21 06 Cereals and cereal products 33 43 16 9 07 Meat and meat products 7 19 70 4 08 Fish and shellfish 1 14 81 5 09 Eggs and egg products 15 27 55 3 10 Fat 28 36 34 2 11 Sugar and confectionery 17 14 14 55 12 Cakes 7 8 8 78 13 Non-alcoholic beverages 9 8 13 71 15 Condiments and sauces 1 5 94 1 16 Soups, bouillon 0 20 77 2 17 Miscellaneous 11 19 60 10 44 RIVM Report 350070001
Page 1 and 2: Report 350070001/2007 M.C. Ocké |
Page 3 and 4: © RIVM 2008 Parts of this publicat
Page 5 and 6: Rapport in het kort Voedselconsumpt
Page 7 and 8: 6 RIVM Report 350070001
Page 11 and 12: 1.2 DNFCS - Young Children 2005/200
Page 13 and 14: and activities (developed by TNO-Qu
Page 15 and 16: weighted for small deviances in soc
Page 17 and 18: Table 3-2 Representativeness on soc
Page 19 and 20: Characteristics of physical activit
Page 21 and 22: 3.6 Foods Table 3-7 General charact
Page 23 and 24: Table 3-8 Food consumption (food gr
Page 25 and 26: The mean consumption of ‘Meat and
Page 27 and 28: Table 3-12 Consumption of fortified
Page 29 and 30: Table 3-14 Intake of dietary supple
Page 31 and 32: 30 RIVM report 350070001 Table 3-16
Page 33 and 34: 32 RIVM report 350070001 Table 3-18
Page 35 and 36: 3.11 Assessment of micro-nutrient i
Page 37 and 38: Table 3-20 Distribution of habitual
Page 39 and 40: Table 3-24 Distribution of habitual
Page 41 and 42: Due to the use of fortified product
Page 43: Table 3-29 Average contribution of
Page 47 and 48: Table 3-32 Average contribution (%)
Page 49 and 50: RIVM report 350070001 48 Table 3-34
Page 51 and 52: • Most of the ‘Vegetables’ co
Page 53 and 54: used. This occurred in 4% of total
Page 55 and 56: increase consumption of these foods
Page 59 and 60: 19. Institute of Medicine. Dietary
Page 65 and 66: Table B-2 Number of diaries by day
Page 67 and 68: Table B-4 Proportion of Dutch child
Page 69 and 70: Total (n=1,279) f-test Food groups
Page 71 and 72: Table B-6 Consumption of fortified
Page 73 and 74: Table B-8 Consumption of fortified
Page 75 and 76: Table B-10 Consumption of artificia
Page 77 and 78: Table B-12 Assessment of habitual m
Page 79 and 80: Table B-14 Number of participants o
Page 81 and 82: 60 Tomato - raw Tomaat rauw 61 Toma
Page 83 and 84: 152 Blueberries Bessen blauwe 153 R
Page 85 and 86: 0503 Yoghurt 278 Yoghurt Yoghurt vo
Page 87 and 88: 6004 Campina yoghurt & custard Camp
Page 89 and 90: 5015 Molenaar multigrain cereal Mol
Page 91 and 92: 643 Pork side cured and smoked Cass
Page 93 and 94: fatty acids vetz 2067 Cooking solid
Page 95 and 96:
1881 Roosvicee rosehip syrup Multiv
Page 97 and 98:
262 Dutch short biscuit Spritsstukk
Page 99 and 100:
6098 Friso fruit drink with red fru
Page 101 and 102:
5611 Gravy 25% fat - not thickened
Page 103 and 104:
797 Soup vegetables-based dried pac
Page 105:
RIVM National Institute fot Public
show all

RIVM rapport 350070001 Dutch National Food Consumption Survey ...

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?