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OCR for page 167
Index
A
Adolescents
away-from-home eating, 109, 112, 113
iron intake, 23-26
snacking by, 99, 102-103
vitamin C, serum levels, 26-27
Agricultural Research Service, 13
Agriculture Department (USDA)
food plans, 52, 54, 145
JNMEC sponsorship, 7-9
nutrition policy, 158
nutrition surveillance, 2, 9-11, 13-15,
18-20, 151
programs, 159-160
research, 159
thrifty food plan, 145
Alcoholism, 146
Anemia, 22-26
At-home eating, income effect on, 50-51
At-risk groups. See Nutritional risk
groups
Away-from-home eating
adolescents, 109, 112, 113
adults, 113-116
calcium intake, 93, 109-120
caloric intake, 93, 109-120
children, 109, 112
cholesterol intake, 93, 109-120
conclusions, 123
data used, 92-93
diet quality, 109-120
dietary component intake, 116-120
elderly persons, 114-116
fat intake, 93, 109-120
identification of sample, 105, 108, 109
income effect on, 50
iron intake, 93, 109-120
magnesium intake, 93, 109-120
methodology, 94-95
patterns, 9~95
RDAs, 109-113
snacking relationship, 120~123
sodium intake, 93, 109-120
sugar intake, 93, 109-119
three-day dietary records, 92
vitamin B6 intake, 93, 109-120
B
Basic four food groups, 150, 153
Bousch, David M., 72-84
Brandt, Edward N., Jr., 9
C
Calcium, 91, 105, 131, 149
away-from-home eating, 93, 109-120
food variety and, 131, 134
intake, and income, 46-47
snacking and, 93, 102-105
Caloric intake
away-from-home eating, 93, 109-120
food variety and, 133, 135, 136
income, 46-48
snacking and, 93, 98-105
Canada
consumer understanding study, 127
Food Guide, 126
Centers for Disease Control, 13, 36
Children
away-from-home eating, 109, 112
167
OCR for page 168
168
iron intake, 23-26
school lunch program, 163-164
snacking by, 98, 99, 102
vitamin C levels, 27
Chili peppers, 64 65
Cholesterol intake
away-from-home eating, 93, 109-120
snacking and, 93, 98-105
Cigarette smoking and vitamin C levels,
28-34
Cognitive processes, 75-82
Conjunctive model of decisionmaking, 79
Consumer behavior theory, 43, 45, 72-
84
cognitive approach, 75
economic psychology approach, 74
information processing, 7~82
learning theory approach, 74
physiological approach, 73
research, 73-75
social approach, 74
Continuing Survey of Food Intakes by
Individuals, 18-19, 159
D
Data availability, 13-14, 1~17, 19-20
Data sources, 12-13, 21-22
Dental caries, 146
DHHS. See Health and Human Services,
Department of
Dietary guidelines. See Food/nutrient
guidelines
Dietary Guidelines Advisory Committee,
159
Dietary intake, 21
income and, 46 48
iron, 22-26
vitamin C, 2~35
zinc, 3~38
See also Away-from-home eating;
Consumer behavior theory;
Economics theoty; Food variety;
Psychological theory; Snacking
Dietary supplements use and vitamin C
levels, 28-35
INDEX
Disease and nutrition, 146, 148-149,
155-156
Disjunctive model of decisionmaking, 80
Dwyer, Johanna T., 15~157
E
Eating Patterns, 43~5, 87-92
effect of income, 48~9
food choices, 88-89
influence on consumption of modified
diets, 155
meal patterns, 88
NECS data, 87-89, 91, 92
NHANES I and II, 87-89, 91
problem nutrients, 91
snacking, 88
See also Away-from-home eating;
Snack consumption
Economics theory, 43, 44, 46 47
economic psychology theories, 74
efficiency in food consumption, 52-54
food and nutrition profiles, 55-56
income and food consumption patterns,
48-51, 93, 95, 108
income and nutrient intake, 46~8
income elasticity, 49
poverty status and vitamin C levels,
28, 3~34
prices and diet, 51-52
time allocation model, 5~55
Economic Research Service, 13
Education. See Nutrition education
Education levels
and eating patterns, 94, 98
and food variety, 128
Elderly persons
away-from-home eating, 11~116
snacking by, 100-101, 104
FaIIon, April, 58-71
Fat consumption
away-from-home eating, 93, 109-120
snacking and, 93, 98-105
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INDEX
Fluande intake, 146
Folacin, 18
Folic acid, 149
Food and Agriculture Act, 9
Food and Drug Administration (FDA),
13, 18
Food assistance programs, 159, 160, 162
school lunches, 163-164
Food consumption patterns. See Eating
patterns
Food consumption surveys. See Nutrition
surveys
Food energy. See Caloric intake
Food/nutrient guidelines, 127, 159-160
compliance with, 88-89
principles of, 153-154
recommendations for, 154
See also Basic four food groups;
Dietary Guidelines Advisory
Committee; Recommended
Dietary Allowances
Food industry and nutrition, 148-149
food industry, contributions, 148-149
nutrient deficiency disease, 148-149
nutrient-dense food supply, 149
nutritional status, determinants, 148
Food plans, 52, 54, 145
Food preferences, 43~5, 58-69
compliance with nutritional guidance,
88-89
See also Consumer behavior theory;
Economics theory; Psychological
theory
Food Research and Action Center
(BRACT, 162, 163
Food Stamp Program, 54
Food variety, 12~140
benefits, 126-128
calcium intake, 131, 134
caloric intake, 133, 135, 136
carbohydrate intake, 133, 135
conclusions, 137-139
dietary quality measure, 131
extent of variety, 131-133
fatintake,l33, 135
food/nutrient guidelines, 153-154,
159-160
169
food supply changes, 148-149
interpretation, 127-128
iron intake, 131, 133, 134
magnesium intake, 131, 133, 134
mean adequacy ratios (MARs), 131,
133, 135-137
measurement, 128-129
methodology, 129-131
NFCS data, 129-130
nutrient adequacy of unique foods,
133-137
nutrient adequacy ratios (NARs), 131,
133-134
phosphorus intake, 131, 134
protein intake, 131, 133-135
riboflavin intake, 131, 134
scores, 128-129
thiamin intake, 131, 133, 134
variety measure, 13~131
vitamin A intake, 131, 134
vitamin B6 intake, 131, 133, 134
vitamin BE intake, 131, 133, 134
vitamin C intake, 131, 134
G
Goungetas, Basile, 91-125
Guthrie, Helen A., 87-90
H
Habicht, Jean-Pie~re, 143-147
Health and Human Services, Department
of (DHHS)
advice on fat intake, 163
JNMEC sponsorship, 7-9
nutrition policy, 159
nutrition surveillance, 2, 9-11, 13-15,
18-20, 151
Health and Nutrition Examination
Surveys (HANES). See National
Health and Nutrition Examination
Survey
Heath status measures, 15, 18
Heuristic models, 78-80
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170
Hispanic Health and Nutrition
Examination Survey, 13, 18
Human Nutrition Information Service
(HNIS), 8, 12, 13, 22
Hunger and malnutrition, 162-163
Income. See Economic theory
Information processing, 75-82
Iron, 18, 22-26, 91, 105, 131, 149
anemia, 22-26
away-from-home eating, 93, 109-120
data from NFCS, 25-26
data from NHANES II, 22
[erntin model, 22-25
food variety and, 131, 133, 134
impaired status, models for prevalence,
23-25
intake, and income, 46 47
MCV model, 22, 23-25
snacking and, 93, 102-105
J
Jarratt, Mary C., 9
Johnson, Clifford, 21-39
Johnson, Stanley R., 43~5
Joint Nutrition Monitoring Evaluation
Committee (JNMEC), 7-20
components, 8-9
data sources, 12-13
first report, measurements, 1 1-15
food components, available data on
nutrient composition, 18
functions, 7-8
future surveys, 18-19
goals and objectives, 1~11
health status. 18
history, 9-10
implementation plarl, 10-11
methodology studies, 15
NFCS, 12-15
NHANES, 13-15
nutritional status, standards for, 15
INDEx
K
Krebs-Smith, James, 126-140
Krebs-Smith, Susan M., 12~140
L
Learning theory, 74
Least cost diets, 54
Legal advocacy, 162-163
Leveille, Gilbert A., 148-149
Lexicographic model of decisionmaking,
79
Linear model of decisionmaking, 78-79
M
Magnesium, 91, 105, 131, 149
away-from-home eating, 93, 109-120
food variety and, 131, 133, 134
intake and income, 46~7
snacking and, 93, 102-105
Meal patterns, 88. See also Away-from-
home eating; Snack consumption
Meese, Edwin, 163
Methodology studies, 15
Mineral supplements, 28-36
Minerals
calcium, 46~7, 91, 93, 102-105,
109-120, 131, 134, 149
iron, 18, 22-26, 46~7, 91, 93, 102-
105, 109-120, 131, 133, 134,
149
magnesium, 46 47, 91, 93, 102-105,
109-120, 131, 133, 134, 149
phosphorus, 46~7, 131, 134
zinc, 18, 3~38, 149
Morgan, Karen J., 91-125
Murphy, Robert, 21-39
N
National Center for Health Statistics
(NCHS), 8, 13, 21, 151
National Health and Nutrition
Examination Survey (NHANES), I 1,
13, 151
OCR for page 171
INDEX
data sources, 13
eating patterns data, 87-89, 91
iron and anemia analysis, 22-26
limitations, lS1
NFCS coordination, 14
NHANES II, 21-22, 38
1988 survey, 18
vitamin C analysis, 2~36
zinc analysis, 3~38
National Institutes of Health (NIH), 154,
155
National Nutrient Data Bank, 13, 18
National Nutrition Monitoring System, 7,
9-11, 14, 19-20
National School Lunch Program, 163-
164
Nationwide Food Consumption Survey
(NFCS), 11, 18, 21-22, 25-26, 38,
135, 151-159
code book, 13~131
data sources, 12-13
eating patterns data, 87-89, 91, 92
food variety data, 129-130
iron and anemia analysis, 22-26
limitations, 151
NHANES coordination, 14
1987 survey, 19
vitamin C analysis, 34
zinc analysis, 37
Niacin, 47
Nutrient composition of foods, 18
Nutrition education, 15~157
basic four food groups guide, 150, 153
consumer compliance with dietary
guidelines, 88-89
food choices, factors in, 150
food guidance systems, 127, 153-154,
159-160
information processing, 8~81
on needs of nutritionally vulnerable
population, 145, 151-154
nutrition education, misconceptions,
150
on preventive and therapeutic diets,
155-156
recommendations, 156
171
Nutrition Education and Training
Program, 164
Nutrition information processing, 80~81
Nutrition policy and programs, 143
nutrition research relationship, 144-
147
thrifty food plan, 145
of USDA, 158-161
Nutrition research
food supply changes, 148-149
high-risk groups, 145
national nutritional surveillance, 145
nutrient composition of foods, 18
program planning, relationship, 144
147
RDAs, 144
REIs, 144
USDA efforts, 159
Nutntional status standards, 15
Nutrition surveys
data assessment problems, 15, 18
future surveys, 18-19, 159
limitations of, 145, 151
methodology studies, 15
National Nutrition Monitoring System,
7, 9-11, 14, 19
policy recommendations, 151-152
See also National Health and Nutrition
Examination Survey; Nationwide
Food Consumption Survey
Nutritional deficiency, 38
food industry's work to eliminate,
148-149
iron, 22-26
vitamin C, 2~36
zinc, 36-38
See also Away-from-home eating;
Snacking
Nutritional risk groups
children's school lunch program, 163-
164
eating patterns, 151
education materials for, 154
effects of government programs, 152-
153
hunger and malnutrition data, 162-163
OCR for page 172
172
legal advocacy for, 162
nutrition monitoring, 145, 151
policy recommendations, 151-153
preventive and therapeutic diets, 155-
156
Nutritional status, 21-39
data sources, 21-22
iron, 22-26
standards, 15
vitamin C, 2~35
zinc, 3~38
o
Omnibus Budget Reconciliation Act of
1981, 152
p
Parker, LYM, 162-164
Peterkin, Betty B., 158-161
Phosphorus intake, 46 47, 131, 134
Physiological research, 73
Poverty
poverty status and vitamin C intake, 34
See also Economics theory
President's Task [force on Food
Assistance, 163
Preventive diets, 155-156
Price effects. See Economics theory
Protein
food variety and, 131, 133-135
intalce and income, 46 47
Psychological theory, 43, 44, 58-71
categories of accepted and rejected
foods, 59-61
disgust versus inappropriate, 65-67
distaste versus danger, 62-63
good taste versus beneficial, 63-65
positive transvaluation, 67-69
Pyridoxine, 149
R
Recommended Dietary Allowances
(RDAs), 15, 126, 153
INDEX
calcium, 102-104, 113, 116
failure to achieve, 159-160
intake by income, 4~47
iron, 25-26, 103, 116
magnesium, 103,104, 1.13, 116
problems associated with, 144, 146,
153
vitamin B6, 102-104, 113, 116
vitamin C, 30~31, 35-36
zinc, 37
Recommended Energy Intake (REI), 144
Research. See Nutrition research
Riboflavin intake, 4~47, 131, 134
Roering, Kenneth J., 72-84
Rozin, Paul, 58-71
S
Senauer, Benjamin, 4~57
Shipp, Shannon H., 72-84
Smiciklas-Wright, Helen, 12~140
Snacking
adolescents, 99, 102-103
adults, 100 101, 103-104
away-from-home eating, relationship,
12~123
calcium intake, 93, 102-105
caloric intake, 93, 98-105.
children, 98, 99, 102
cholesterol intake, 93, 98-lQ5
conclusions, 88, 123
data used, 92-93
diet quality, 98-105
elderly persons, 100~101, 104
fat intake, 93, 98-105
identification of sample, 95-98
iron intake, 93, 102-105
magnesium intake, 93, 102-105
methodology, 93-95
problem nutrients and overconsllmed
dietary components, 104 105
RDAs, 102-104
snacking patterns, 93-94
sodium intake, 93, 102-105
sugar intake, 93, 102-105
three-day dietary records, 92
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INDEX
vitamin B6, 93, 102-105
Social theories, 74
Socioeconomic model. See Economics
theory
Sodium intake
away-from-home eating, 93, 109-120
snacking and, 93, 102-105
Sugar consumption
away-from-home eating, 93, 109-119
snacking and, 93, 102-105
Supplements, 28-36
Surveys
future, 18-19
See also National Health and Nutrition
Examination Survey; Nationwide
Food Consumption Survey;
Nutrition surveys
T
Therapeutic diets, 155-156
Thiamin intake, 4~47, 131, 133, 134
Thrifty food plan, 145
Time allocation model, 54 55
Total Diet Study, 13
U
University of Norm Carolina's Child
Health Outcomes Project, 163
USDA. See Agriculture Department
V
Vanety in foods. See Food variety
Vitamin A intake, 46~47, 131, 134
Vitamin B6, 18, 91, 105
away-from-home eating, 93, 109-120
food variety and, 131, 133, 134
-173
intake, and income, 46 47
RDA, 131
snacking and, 93, 102-105
Vitamin BE intake, 46-47,131,133,
134
Vitamin C, 26-36, 131
assessment of status, 26
data from NHANES II, 2~34
food variety and, 131, 134
intake, and income, 46 0 7
intake data, 28, 32-36
NFCS and, 35-36
nutritional status, 26
poverty status and, 28, 34
serum levels, 2~34
supplements use and, 28-36
Vitamin supplements, 28-36
Vitamins
vitamin A, 131, 134
vitamin B6, 18, 46 47, 91, 93, 102-
105, 109-120, 131,133, 134
vitamin B t2, 4~47, 131, 133, 134
vitamin C, 2~36, 4~47, 131, 134
W
Welsh, Susan, 7-20
Woteki, Catherine, 21-39
z
Zinc, 18, 3~38, 149
dietary intake, 37-38
food supply and, 37
NFCS and, 37
NHANES I! data, 3~37
nutritional status and, 38
RDAs and, 37
serum levels, 3~37
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Representative terms from entire chapter:
nutritional status
