Submitted by: Glenda Warren, MS, RD, CFCS

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Fulgoni III, Victor, et al. 2007/2. Dairy Consumption and Related Nutrient Intake in African-American Adults and Children in the United States: Continuing Survey of Food Intakes by Individuals 1994-1996, 1998, and the National Health and Nutrition Examination Survey 1999-2000. Journal of the American Dietetic Association 107, no. 2:256-264.

Introduction

This study sought to establish baseline data of the dairy consumption and the intake of dairy related nutrients by African American adults and children. Researchers compared the data with dairy consumption data of non-African Americans of all ages.

Methodology

Data in the study came from analyzing the Continuing Survey of Food Intakes by Individuals 1994-1996, 1998 and the NHANES 1999-2000.

Main Ideas

Investigators found that all age groups of African Americans consumed fewer mean servings daily of dairy, and that they have lower mean intakes of calcium, magnesium, and phosphorous. The comparisons were made of the differences related to age, gender and race.

In the discussion, these researchers noted the probable relationship of lactose maldigestion as partial blame for the low dairy consumption and provided some dietary management strategies that have been effective in addressing lactose intolerance.

Emphasis was also placed on the “total nutrient package found in dairy foods” and the advantage of dairy foods over other foods as a primary source of dietary calcium. Low-fat dairy foods not only provide an excellent source of calcium but also provide significant amounts of other nutrients necessary for good health. These include Vitamins A, D, B-12, riboflavin and potassium among others . The nutrients in dairy foods act together to increase the overall nutrition gained from intake.

Implications for Extension

• Culturally sensitive approaches are needed to promote consumption of dairy products and other calcium rich sources in the diet.
• Lactose intolerance should be addressed with effective management strategies. Examples:
• Consuming the daily recommended amount of dairy in several small portions throughout the day
• Try lactose-reduced dairy products. Look for lactose-reduced or lactose-free on the labels.
• Dairy products consumed as part of meals may ease digestion.
• Choose yogurt or natural cheeses as a source of dairy nutrients.
• Use delivery systems that have been effective in reaching African Americans. These include:
• Schools
• Churches
• Community Health Centers
• Other community centers and organizations

Low-Energy-Density Diets & High Diet Quality

Glenda L. Warren, MS, RD, CFCS, Associate Professor, Extension Nutritionist-Expanded Food and Nutrition Education Program (EFNEP

Ledikwe,Jenny H, Blanck, Heidi M., Khan, Laura Kettel, Serdula, Mary K. Seymour, Jennifer D., Tohill, Beth C., and Rolls, Barbara J. “Low-Energy-Density Diets are Associated with High Diet Quality in Adults in the United States.” Journal of the American Dietetic Association volume 106 number 8, (August 2006 pages 1172-1180).

Introduction

Low-energy-density diets provide relatively few calories per gram of food. In this study the investigators examined food choices from two angles. One, they wanted to know more about the food choices of individuals who followed low-energy-density diets, and two they examined how these diets influenced nutrient adequacy.

Methodology

Interviewers administered twenty-four hour dietary recalls on two days that were three to ten days apart. Food choices were compared by low-, medium-, and high-energy-density.

The nutrient intakes were measured based on food intakes, and did not include the intake of water and nutrient supplements. Calculations for energy density did not include beverages.

Results

Who do you think had a higher diet quality? Those who consumed a lower energy density diet, generally consumed a higher quality diet characterized by these three features:

• Lower intakes of fat
• Higher intakes of fruits and vegetables
• Higher intakes of vitamins and minerals

These items were lowest for the participants who had the low-energy-density-diets:

• Percentage of energy from fats
• Percentage of energy from protein
• Percentage of energy from carbohydrates

Intakes were highest for these items in the diets that were low-energy-density diets:

• Vitamin A
• Vitamin C
• Vitamin B6
• Folate
• Iron
• Calcium
• Potassium

Based on the weight of the food eaten, the individuals who were on the low-energy-density diets were able to eat a larger amount of food; conversely, the individuals who were on the high-energy-density diets ate a lower weight of food but they had a higher intake of calories. This result occurred because of the amount of foods in the low energy density diet pattern that were higher in water and low in fats. These individuals also consumed less of the beverages that contributed calories to the diet.

Implications For Extension Programs

The 2005 Dietary Guidelines for Americans emphasize the concept of nutrient density. Nutrient dense foods provide substantial amounts of vitamins and minerals and relatively fewer calories. Such foods fit the description of the foods most often selected in the low-energy-density diets.

Teaching people the concept of low-energy-density as a key feature of a healthy eating pattern is consistent with the 2005 Dietary Guidelines for Americans. Teach consumers to consider choosing nutrient dense forms of foods from each food group and in the amounts recommended for individual calorie levels.

This approach is also consistent with the healthy eating plan, based on the Dietary Guidelines for Americans.

The Dietary Guidelines for Americans healthy eating plan:

• Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products.
• Includes lean meats, poultry, fish, beans, eggs, and nuts.
• Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.

The idea of being able to eat a larger amount of food and still have lower energy density may be of great appeal to consumers. Ensure that program participants understand and select the types of foods that fit this description.

Additional References

U.S. Department of Health and Human Services and U.S. Department of Agriculture. Dietary Guidelines for Americans, 2005. 6th Edition, Washington, DC: U.S. Government Printing Office, January 2005.

U.S. Department of Health and Human Services and U.S. Department of Agriculture. Finding Your Way to a Healthier You: Based on the Dietary Guidelines for Americans.HHS Publication number: HHS-ODPHP-2005-01-DGA-B; USDA Publication number: Home and Garden Bulletin No. 232-CP