E Llauradó1,2, S A Albar3,4, M Giralt5, R Solà6, C E L Evans7. 1. Nutritional Epidemiology Group, School of Food Science and Nutrition, Food Science Building, University of Leeds, Leeds, LS2 9JT, UK. elisabet.llaurado@urv.cat. 2. Health Education and Promotion, Facultat de Medicina i Ciencies de la Salut, Universitat Rovira i Virgili, C/Sant Llorenç 21, 43201, Reus, Spain. elisabet.llaurado@urv.cat. 3. Nutritional Epidemiology Group, School of Food Science and Nutrition, Food Science Building, University of Leeds, Leeds, LS2 9JT, UK. 4. School of Food Science and Nutrition, King Abdul-Aziz University, PO Box 42807, Jeddah, 21551, Saudi Arabia. 5. Unit of Farmacobiology, Facultat de Medicina i Ciències de la Salut, Universitat Rovira i Virgili, Reus, Spain. 6. Unit of Arteriosclerosis Research, CIBERDEM, Hospital Universitari Sant Joan de Reus, IISPV, Facultat de Medicina i Ciències de la Salut, Universitat Rovira i Virgili, Reus, Spain. 7. Nutritional Epidemiology Group, School of Food Science and Nutrition, Food Science Building, University of Leeds, Leeds, LS2 9JT, UK. c.e.l.evans@leeds.ac.uk.
Abstract
PURPOSE: To describe the effects of number of eating occasions and snacks on dietary quality (DQ), defined as adherence to dietary recommendations. METHODS: A sample of 884 adolescents (11-18 years) in the UK National Diet and Nutrition Survey (NDNS) were included. The Diet Quality Index for Adolescents (DQI-A) was implemented. The total number of eating occasions and snacks was frequency of food or beverages consumed over 24 h and frequency of foods or beverages consumed outside of the three mealtimes, respectively. Results were generated with and without low-energy food under 210 kJ (50 kcal). Regression models were generated with DQ score as the outcome variable and number of eating occasions and snacks as predictors. RESULTS: The mean (95 % CI) DQ score was 31.1 % (30.2, 32.0). The mean number of eating occasions and snacks was 7.5 (7.3, 7.7) and 2.6 (2.6, 2.7) times/day, respectively. When low-energy events were excluded, the mean number of eating occasions and snacks reduced to 6.2 (6.1, 6.4) and 2.0 (2.0, 2.1) times/day, respectively. DQ score increased by 0.74 points (0.42, 1.05; p < 0.01) and 0.55 points (-0.08, 0.69; p = 0.17) for total eating occasions and snacks, respectively. When low-energy events were excluded, DQ score increased by 0.30 points (-0.84, 0.69; p = 0.13) for each eating occasion and decreased by 1.20 points (-2.1, -0.3; p < 0.01) for each snack. CONCLUSION: Eating more frequently improves dietary quality especially if some eating occasions are low in energy. A focus on replacing high-energy snacks with low-energy alternatives rather than reducing the number of eating occasions may result in improved dietary quality in adolescents.
PURPOSE: To describe the effects of number of eating occasions and snacks on dietary quality (DQ), defined as adherence to dietary recommendations. METHODS: A sample of 884 adolescents (11-18 years) in the UK National Diet and Nutrition Survey (NDNS) were included. The Diet Quality Index for Adolescents (DQI-A) was implemented. The total number of eating occasions and snacks was frequency of food or beverages consumed over 24 h and frequency of foods or beverages consumed outside of the three mealtimes, respectively. Results were generated with and without low-energy food under 210 kJ (50 kcal). Regression models were generated with DQ score as the outcome variable and number of eating occasions and snacks as predictors. RESULTS: The mean (95 % CI) DQ score was 31.1 % (30.2, 32.0). The mean number of eating occasions and snacks was 7.5 (7.3, 7.7) and 2.6 (2.6, 2.7) times/day, respectively. When low-energy events were excluded, the mean number of eating occasions and snacks reduced to 6.2 (6.1, 6.4) and 2.0 (2.0, 2.1) times/day, respectively. DQ score increased by 0.74 points (0.42, 1.05; p < 0.01) and 0.55 points (-0.08, 0.69; p = 0.17) for total eating occasions and snacks, respectively. When low-energy events were excluded, DQ score increased by 0.30 points (-0.84, 0.69; p = 0.13) for each eating occasion and decreased by 1.20 points (-2.1, -0.3; p < 0.01) for each snack. CONCLUSION: Eating more frequently improves dietary quality especially if some eating occasions are low in energy. A focus on replacing high-energy snacks with low-energy alternatives rather than reducing the number of eating occasions may result in improved dietary quality in adolescents.
Authors: Maeve A Kerr; Kirsten L Rennie; Tracy A McCaffrey; Julie M W Wallace; Mary P Hannon-Fletcher; M Barbara E Livingstone Journal: Br J Nutr Date: 2008-06-05 Impact factor: 3.718
Authors: Guiomar Masip; Anna Keski-Rahkonen; Kirsi H Pietiläinen; Urho M Kujala; Mirva Rottensteiner; Karoliina Väisänen; Jaakko Kaprio; Leonie H Bogl Journal: Nutrients Date: 2019-10-23 Impact factor: 5.717