生物工程外文文獻(xiàn)及翻譯美國(guó)飲食中的水果和蔬菜數(shù)據(jù)來自NHANES 11調(diào)查

1、本科畢業(yè)設(shè)計(jì)外文文獻(xiàn)及譯文文獻(xiàn)、資料題目：Fruit and Vegetables in the American Diet: Data fromthe NHANES 11 Survey文獻(xiàn)、資料來源： American Journal of Public Health 文獻(xiàn)、資料發(fā)表（出版）日期：1990院 （部）： 市政與環(huán)境工程學(xué)院專 業(yè)： 生物工程班 級(jí)： 生物092姓 名： 吳世英學(xué) 號(hào)： 2009041150指導(dǎo)教師： 張超翻譯日期：外文文獻(xiàn) ：Fruit and Vegetables in the American Diet: Data from the NHANES 11 Su

2、rveyBLOSSOM H. PArrERSON, MA, GLADYS BLOCK, PHD, WILLIAM F. ROSENBERGER, MPHIL,DAVID PEE, MPHIL, AND LISA L. KAHLE, BAAbstractTwenty-four hour dietary recall data from the Second National Health and Nutrition Examination Survey (1976-80) were used to estimate the numbers of servings of fruit and veg

3、etables consumed by Black and White adults, to examine the types of servings (e.g., potatoes, garden vegetables, fruit, and juice), and to estimate the mean intake of calories, fat, dietary fiber, and vitamins A and C by number of servings. An estimated 45 percent of the population had no servings o

4、f fruit or juice and 22 percent had no servings of a vegetable on the recall day. Only 27 percent consumed the three or more servings of vegetables and 29 percent had the two or more servings of fruit recommended by the US Departments of Agriculture and of Health and Human Services; 9 percent had bo

5、th. Consumption was lower among Blacks than Whites. The choice of vegetables lacked variety. Diets including at least three servings of vegetables and two servings of fruit contained about 17 grams of dietary fiber. Although caloric and fat intake increased with increasing servings of fruit and vege

6、tables, the percent of calories from fat remained relatively constant. Although these data are 10 years old, more recent surveys have shown similar results. The discrepancy between dietary guidelines and the actual diet suggests a need for extensive public education. (Am J Public Health 1990; 80:144

7、3-1449)IntroductionIn a recent article,' it was found that a large proportion of the adult United States population eats no vegetables (0.17)or fruit (0.41) on any given day. The Surgeon General's Report on Nutrition and Health2 recommends increasing consumption of vegetables and fruit. Base

8、d on a comprehensive literature review, the National Academy of Sciences(NAS) concluded that diet influences the risk of several major chronic diseases and recommended eating five or more daily servings of a combination of vegetables and fruit, especially green and yellow vegetables and citrus fruit

9、.3 The US Department of Agriculture (USDA) and the Department of Health and Human Services (DHHS) recommend as part of their food guidance system that the daily diet include two to three servings of fruit and three to five servings of vegetables.45 These specific recommendations are in the context o

10、f general recommendations for a diet that meets nutrient requirements, does not include excessive amounts of fat (in particular saturated fats), and is consistent with maintaining desirable weight. It is important therefore to determine what relation increased fruit and vegetable consumption might h

11、ave, not only to intake of obviously related nutrients such as vitamins A and C but also to fat intake and maintenance of appropriate body weight. In the NHANES II data, collected between 1976 and 1980, it is possible to examine these relationships in self-selected diets that were actually consumed

12、during a 24-hour period by a representative sample of US adults.The article mentioned above' described the proportions of the US population that consumed any amount of a given food, however large or small; no attempt was made to determine the number of servings consumed. In the present inquiry w

13、e estimate the number of servings consumed, taking portion size into account. We also examine the intake of calories, fat, fiber, and vitamins A and C in the diets of persons consuming various numbers of servings of fruit and vegetables. While it is obvious that intake of vitamins A and C would incr

14、ease with increasing numbers of servings, the relative contribution of fruit versus vegetables is not well known, nor is the nutrient intake actually achieved in self-selected diets. Similarly, the dietary fiber intake contained in diets including multiple servings of fruit and vegetables may be ina

15、dequately appreciated by the general public.MethodsThe NHANES II survey was conducted by the National Center for Health Statistics between 1976 and 1980.6A highly stratified multi-stage probability design was used to obtain a representative sample of the civilian no institutionalized population, age

16、s six months to 74 years; we report on 10,313 White and 1,335 Black adults ages 19 to 74. We excluded other races because of small numbers, as well as imputed, unreliable, or surrogate data. Results are based on weighted data, permitting inference about the total Black and White noninstitutionalized

17、 US population.7 Group means and standard errors were calculated using software appropriate for complex sample survey data.8 Standard errors are frequently large for Blacks, due to their small number in the survey. Therefore, results for Blacks should be viewed with caution. Conversely, standard err

18、ors for Whites are small due to the very large sample size, so that small differences in intake, while not biologically meaningful, could be statistically significant. Dietary interviews were conducted by interviewers with a knowledge of food preparation and nutrient composition. A measure of portio

19、n size was obtained using three-dimensional food models, as well as dishes and glassware of various sizes. Subjects were asked to report all food and drink consumed in the 24-hour period before the interview day. Almost all recall days were weekdays. Food codes, food weight, and nutrient values were

20、 based on data from the USDA, industry, and other sources.9 The coding of these foods has been described elsewhere. Based on reported portion sizes, the number of grams consumed was calculated and included on the 24-hour recall tape" for each food reported by each respondent.We converted the nu

21、mber of grams reported for eachfruit and vegetable into a number of servings as follows. Weused as a guide suggested serving sizes given by a foodguidance system developed to help implement the USDA/DHHS dietary guidelines.5 For fruits, a serving isdefined asan average piece of whole fruit or six ou

22、nces of fruit juice, andfor vegetables, one-half cup, cooked or raw. An examinationof a sample of actual food records showed that somereportedamounts of fruit or vegetables, such as a slice of onion on ahamburger, or lemon juice added to tea, were too small to beconsidered a serving, while others we

23、re so large that theyshould be considered as more than a single serving. We chosea lower limit of one ounce (30 grams) for any serving of a fruitor vegetable, and two ounces (62 grams) for fruit juice. Smalllower limits on a single serving were chosen so as not toeliminate portions consumed by perso

24、ns with small appetites.This choice may result in some overestimation of the pro-portions eating one or more servings on the recall day. Wechose an upper limit for a single serving so that a large portion(eaten on a single occasion) would be treated as more than asingle serving. A single portion of

25、a fruit or vegetable wasconsidered to be at most two servings so as not to overestimate the number of servings of big eaters. Juice consumed ona single eating occasion was considered (at most) threeservings.In order to convert a large portion of whole fruit orvegetables into two servings, we determi

26、ned a representativeor "typical" number of grams in a half cup serving ofvegetables, and the weight of an "average" piece of fruit,using weights given for the most popular' vegetables andfruits in Agriculture Handbook No. 456. 12 A half cup servingOf many vegetables weights a

27、bout 75 grams, and many wholefruits weigh roughly 120 grams. We defined as two servingsany portion of vegetables (except salad) weighing 150 gramsor more, and any portion of fruit (excluding fruit juice)weighing 240 grams or more. For fruit juice, individualsconsuming between 12 and 18 ounces (372 t

28、o 557 grams) weregiven credit for two servings of fruit, and those consuming 18or more ounces (558 or more grams) were given credit forthree servings. An individual eating a green salad on a singleoccasion was given credit for a single serving rather than formultiple servings corresponding to each i

29、ngredient. Thusindividuals could be credited with a maximum of one saladper eating occasion, or a maximum of the four differentoccasions per day coded in the survey.Individual foods included in each food category are givenelsewhere.1 Vegetables include potatoes, dried peas andbeans (e.g., black-eyed

30、 peas, kidney beans), green salad(primarily lettuce and raw tomatoes), as well as all othervegetables not falling into one of these categories. This lastgroup is designated "garden vegetables" and includes, forexample, green beans, corn, and broccoli. "Fruit" refers towhole fruit

31、 and fruit juice. In this article, fruit juices includecitrus and other natural fruit juices, but exclude both fortifiedand non-fortified fruit "drinks." A list is available from theauthors on request.We report mean nutrient intake by number of servings(0, 1, 2, 3 or more) of fruit cross-c

32、lassified by number ofservings of vegetables. Nutrient intake was calculated by theNational Center for Health Statistics, using USDA nutrientdata, updated 1980. Because consumption of fruit and vegetables is associated with age, sex, and race,1 we controlledfor these factors in each cell of the cros

33、sclassification tablesusing a method equivalent to direct standardization. Thismethod for finding means and the corresponding variance estimates, adjusted for age, race, and sex, is given in the Appendix. The method uses regression coefficients to obtain estimates of means.ResultsBecause the NHANES

34、II data were collected before the recommendations above were issued, they do not reflect their impact; rather the guidelines are used as a standard against which to describe the diet. In the spirit of both the USDA/DHHS and NAS guidelines, we define three or more servings Of vegetables and two or mo

35、re servings of fruit as meeting the vegetable and fruit guidelines, respectively. The proportions meeting these guidelines are shockingly small (Table 1). On the recall day, 27 percent met the vegetable guidelines and 29 percent met the fruit guidelines, while only 9 percent met both. In general, pr

36、oportions were highest among older Whites but, even in this group, fewer than one-third ate the recommended servings of vegetables, and fewer than half ate the recommended servings of fruit. More men had adequate numbers of servings of vegetables than did women; the opposite was true for fruit. Abou

37、t two-thirds as many Blacks as Whites met these guidelines. Only about 5 percent of Black women and 7 percent of Black men consumed the recommended numbers of both fruit and vegetable servings. Eleven percent ate neither fruit nor vegetables on the recall day, 45 percent had no servings of fruit, an

38、d 22 percenthad no servings of a vegetable (Table 2). In contrast to the five or more servings of fruit and vegetables recommended, zero or one serving might be considered clearly inadequate. Thirty-five percent of Black adults and 27 percent of White adults had at most one serving of a food in the

39、fruit/vegetable food group (data available from author on request). Mean numbers of servings of fruit (1.08, SE = .03) and vegetables (1.77, SE = .02) were far below recommended levels and were lower for Blacks than for Whites (data available from author on request). Mean vegetable intake wassomewha

40、t higher for males than females; the opposite wastrue for fruit and juice. The mean number of servings ofgarden vegetables, a group including the green and yellowvegetables emphasized by the NAS guidelines, was only 0.65(SE = .01).At least one serving of garden vegetables was eaten by43 percent ofth

41、e adult population, and there were no notabledifferences by race or sex (Table 3). Potatoes and salad weremore popular among Whites than Blacks. Proportions eatingfried potatoes declined with age, while those consumingnon-fried potatoes increased (data available on request toauthor). Dried peas and

42、beans, good sources of fiber, wereeaten by only about 10 percent of the population.About half the population consumed noservings or onlyone serving of a vegetable (Figure 1). Among those whoreported only one serving of a vegetable, salad was the mostpopular, reported by 39 percent. Twenty-nine perce

43、nt consumed a serving of potatoes as their only vegetable, and overhalf of these servings of potatoes were fried. Among thosereporting two servings of a vegetable, some did not achievevariety: 9 percent had two servings of potatoes, 7 percentreported two servings of salad, and 5 percent ate two serv

44、ingsof dried peas and beans.Only slightly more than half of the population (55percent) had at least one serving of fruit or fruit juice. Ofthese, 27 percent had juice only, and 45 percent had wholefruit only (data available on request to author).Table 4 shows average intake of dietary fiber, vitamin

45、 A,and vitamin C among persons consuming various numbers ofservings of fruit and vegetables. These nutrient levels represent dietary intake from all food sources, but exclude vitaminsupplements. Persons who consumed neither fruit nor vegetables had, on average, only 5.6 grams of fiber in their dieto

46、n the recall day, or about one-fourth of the 20-30 gramsrecommended by the National Cancer Institute.13 Theamount of fiber in these self-selected diets increased with thetotal number of servings of fruit and vegetables consumed,and this increase was similar for both fruit and vegetables. Atotal of f

47、ive servings of acombination of fruit and vegetableswas associated with an intake of approximately 17 grams offiber. The recommended level of fiber intake was achievedonly by those who had three or more servings of both fruit andvegetables, a group representing only 4 percent of the USadult populati

48、on.In the United States, it is estimated that the usual foodsavailable to consumers provide about half of the total vitaminA activity in the diet as provitamin A carotenoids, found inplant products, and the other half as retinol. 14 Among thoseeating both fruit and vegetables, the US Recommended Dai

49、lyAllowance (RDA) of5000 lUs of vitamin A was attained onlyby those having at least two servings, while five servings ofa combination of fruit and vegetables were associated withmean vitamin A intake of about 8000 IUs. If either vegetablesor fruit were eaten to the exclusion of the other (true of ov

50、erhalf the population), the US RDA was reached only amongthose having three or more servings.For vitamin C, fruit and vegetables represent the primarysource in the US diet,10 and Table 4 shows that fruit inparticular is associated with higher intake. Among thoseconsuming no fruit, the US RDA of 60mg

51、 was attained onlyby those who had three or more servings of vegetables. Thisis notable in view of the fact that 45 percent of the USpopulation consumed no servings of fruit on the day of thesurvey.Table 5 shows caloric and fat intake by servings of fruitand vegetables. Caloric intake increased as n

52、umbers ofservings of either food increased. However, the additionalcalories were not due to the fruit or vegetables alone, as fatintake also increased substantially. This is presumably due inpart to fats such as butter and margarine added to potatoesand other vegetables and to oils in salad dressing

53、s; peoplewho eat more servings of fruit and vegetables may also eatmore food in general. The increase in dietary fat intakeassociated with increased servings of vegetables was greaterthan that associated with increased servings of fruit (dataavailable on request to author). Those who ate no fruit an

54、dthree or more servings of vegetables had an average of 95grams of fat in their diets, while those who ate three servingsof fruit and no vegetables had 78 grams.FIGURE 1-The top pie chart shows the percentages of individuals who consumed zero, one, two, or three or more servings of vegetables on the

55、 recall day. Percentagesare estimates based on data from NHANES II, 1976480. The lower left pie chart displays the type of vegetable consumed by those who consumed only one serving ofa vegetable. The pie chart on the lower right displays the types of vegetables consumed by those who had exactly two

56、servings of a vegetable. The category "gardenvegetables" includes all vegetables except potatoes, salad, dried peas and beans. Examples are green beans, carrots, and corn.When we express fat as a percent of calories, there was a small increase with increasing vegetable intake, approximatel

57、y two percentage points from the lowest to the highest serving category. In contrast, with increasing fruit consumption, the percent of calories from fat fell approximately five percentage points from the lowest to the highest consumption category. Percent of calories from saturated fat behaved simi

58、larly, reaching its highest value among those who consumed no fruit and two or more vegetables, and its lowest value among those who consumed three or more servings of fruit and no vegetables (data available from authors on request).Although the percent of calories from fat increased slightly with i

59、ncreasing vegetable consumption, this was associated with an increase in the ratio of polyunsaturated fats to saturated fats (P/S ratio), the direction recommended by the American Heart Association'5 (data available from authors on request). This may reflect the use of unsaturated oil in salad dressings. Despite the increase in caloric intake and dietary fat with increasing numbers of servings of fruit and vegetables, there was no associated increase in obesity (data available from authors on request). A commonly used measure of obesity, the Quetelet Index (weight(kg)/height(