Core foods of participants examined in Healthy Aging in Neighborhoods of Diversity across the Life Span (HANDLS) study
Fanelli Kuczmarski M, Evans MK, Zonderman AB. Core foods of participants examined in Healthy Aging in Neighborhoods of Diversity across the Life Span (HANDLS) study. Paper presented at the Annual Meeting of the American Dietetic Association; August 2007; Philadelphia, PA. Journal of the American Dietetic Association. 2007;107(8-Supplement):A30.
Research Outcome: To identify core foods of subjects in Healthy Aging in Neighborhoods of Diversity Across the Life Span study, a 20-year longitudinal study, investigating the influence of race and socioeconomic status on health. Methods: The baseline sample consists of approximately 4,000 African American and White adults aged 30-64, from 12 pre-determined census tracts in Baltimore. The design is a factorial cross of age, sex, race, and socioeconomic status. Modeled after NHANES, participants are visited in home and then proceed to a mobile research vehicle (MRV) where medical exams and other clinical measures are performed. The dietary component consists of two 24-hour recalls, collected in home and MRV by trained interviewers using USDA’s Automated Multiple Pass Method. SAS was used for data analyses. Results: The core foods are high in fat, sodium, sugar, and refined grains. Core foods by group are: Meats: Sausage, hot dogs, fried chicken, eggs; Dairy: whole milk, processed cheese; Vegetables: French fries; Fruits: Orange juice; Grains: White bread: and Discretionary: Soft drinks, fruit drinks, potato chips. Compared to the African Americans interviewed, the White adults consumed whole grain and reduced fat foods. Conclusion: The diets consumed exceeded recommended intakes for total and saturated fat and sodium, and did not achieve recommended intakes of whole grains. The core foods reflect a diet that may increase risk of developing such conditions as obesity, hypertension, and heart disease. Registered Dietitians have the knowledge and skills to implement interventions assisting lower socioeconomic populations in making better food choices.
Fanelli Kuczmarski M, Evans MK, Zonderman AB. Core foods of participants examined in Healthy Aging in Neighborhoods of Diversity across the Life Span (HANDLS) study. Paper presented at the Annual Meeting of the American Dietetic Association; August 2007; Philadelphia, PA. Journal of the American Dietetic Association. 2007;107(8-Supplement):A30.
Research Outcome: To identify core foods of subjects in Healthy Aging in Neighborhoods of Diversity Across the Life Span study, a 20-year longitudinal study, investigating the influence of race and socioeconomic status on health. Methods: The baseline sample consists of approximately 4,000 African American and White adults aged 30-64, from 12 pre-determined census tracts in Baltimore. The design is a factorial cross of age, sex, race, and socioeconomic status. Modeled after NHANES, participants are visited in home and then proceed to a mobile research vehicle (MRV) where medical exams and other clinical measures are performed. The dietary component consists of two 24-hour recalls, collected in home and MRV by trained interviewers using USDA’s Automated Multiple Pass Method. SAS was used for data analyses. Results: The core foods are high in fat, sodium, sugar, and refined grains. Core foods by group are: Meats: Sausage, hot dogs, fried chicken, eggs; Dairy: whole milk, processed cheese; Vegetables: French fries; Fruits: Orange juice; Grains: White bread: and Discretionary: Soft drinks, fruit drinks, potato chips. Compared to the African Americans interviewed, the White adults consumed whole grain and reduced fat foods. Conclusion: The diets consumed exceeded recommended intakes for total and saturated fat and sodium, and did not achieve recommended intakes of whole grains. The core foods reflect a diet that may increase risk of developing such conditions as obesity, hypertension, and heart disease. Registered Dietitians have the knowledge and skills to implement interventions assisting lower socioeconomic populations in making better food choices.
