Revision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide.

Hdl Handle:
http://hdl.handle.net/10147/288487
Title:
Revision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide.
Authors:
Flynn, Mary A T; O'Brien, Clare M; Faulkner, Gemma; Flynn, Cliona A; Gajownik, Magda; Burke, Sarah J
Affiliation:
Public Health Nutrition, Food Safety Authority of Ireland (FSAI), Abbey Court, Lower Abbey Street, Dublin 1, Republic of Ireland. mflynn@fsai.ie
Citation:
Revision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide. 2012, 15 (3):518-26 Public Health Nutr
Journal:
Public health nutrition
Issue Date:
Mar-2012
URI:
http://hdl.handle.net/10147/288487
DOI:
10.1017/S1368980011002072
PubMed ID:
21914255
Additional Links:
http://dx.doi.org/10.1017/S1368980011002072
Abstract:
To evaluate Ireland's food-based dietary guidelines and highlight priorities for revision.; Evaluation with stakeholder input. Energy and nutrient intake goals most appropriate for Ireland were determined. Advice from Ireland's food guide was translated into 4 d food intake patterns representing age and gender groups from 5 to 51+ years. Nutritional content of the food patterns was compared with identified goals and appropriateness of food advice was noted. Feedback from stakeholders was obtained on portion size of foods within the Bread, Cereal and Potato group and of portion descriptors for meat and cereal foods.; Government agency/community.; General population aged 5+ years, dietitians/nutritionists (n 44) and 1011 consumers.; Goals were identified for energy, macronutrients, fibre, Fe, Ca and vitamin D. Goals not achieved by the food patterns included energy, total fat, saturated fat, fibre and vitamin D. Energy content of food portions within the Bread, Cereal and Potato group varied widely, yet advice indicated they were equivalent. Dietitians/nutritionists agreed with the majority of consumers surveyed (74 %, n 745) that larger portion sizes within the Bread, Cereal and Potato group were more meaningful. 'Palm of hand' as a descriptor for meat portions and a '200 ml disposable cup' for quantifying cereal foods were preferred.; Revision of the guidelines requires specific guidance on energy and vitamin D intakes, and comprehensive advice on how to reduce fat and saturated fat and increase fibre intakes. Advice should use portion descriptors favoured by consumers and enlarged portion sizes for breads, cereals and potatoes that are equivalent in terms of energy.
Item Type:
Article
Language:
en
Description:
OBJECTIVE: To evaluate Ireland's food-based dietary guidelines and highlight priorities for revision. DESIGN: Evaluation with stakeholder input. Energy and nutrient intake goals most appropriate for Ireland were determined. Advice from Ireland's food guide was translated into 4 d food intake patterns representing age and gender groups from 5 to 51+ years. Nutritional content of the food patterns was compared with identified goals and appropriateness of food advice was noted. Feedback from stakeholders was obtained on portion size of foods within the Bread, Cereal and Potato group and of portion descriptors for meat and cereal foods. SETTING: Government agency/community. SUBJECTS: General population aged 5+ years, dietitians/nutritionists (n 44) and 1011 consumers. RESULTS: Goals were identified for energy, macronutrients, fibre, Fe, Ca and vitamin D. Goals not achieved by the food patterns included energy, total fat, saturated fat, fibre and vitamin D. Energy content of food portions within the Bread, Cereal and Potato group varied widely, yet advice indicated they were equivalent. Dietitians/nutritionists agreed with the majority of consumers surveyed (74 %, n 745) that larger portion sizes within the Bread, Cereal and Potato group were more meaningful. 'Palm of hand' as a descriptor for meat portions and a '200 ml disposable cup' for quantifying cereal foods were preferred. CONCLUSIONS: Revision of the guidelines requires specific guidance on energy and vitamin D intakes, and comprehensive advice on how to reduce fat and saturated fat and increase fibre intakes. Advice should use portion descriptors favoured by consumers and enlarged portion sizes for breads, cereals and potatoes that are equivalent in terms of energy.
Keywords:
DIET; HEALTHY EATING; NUTRITION
MeSH:
Adolescent; Adult; Attitude of Health Personnel; Attitude to Health; Child; Child, Preschool; Data Collection; Diet; Female; Goals; Guidelines as Topic; Humans; Male; Middle Aged; Nutrition Policy; Nutritional Requirements; Nutritive Value; Young Adult
ISSN:
1475-2727

Full metadata record

DC FieldValue Language
dc.contributor.authorFlynn, Mary A Ten_GB
dc.contributor.authorO'Brien, Clare Men_GB
dc.contributor.authorFaulkner, Gemmaen_GB
dc.contributor.authorFlynn, Cliona Aen_GB
dc.contributor.authorGajownik, Magdaen_GB
dc.contributor.authorBurke, Sarah Jen_GB
dc.date.accessioned2013-05-03T15:14:51Z-
dc.date.available2013-05-03T15:14:51Z-
dc.date.issued2012-03-
dc.identifier.citationRevision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide. 2012, 15 (3):518-26 Public Health Nutren_GB
dc.identifier.issn1475-2727-
dc.identifier.pmid21914255-
dc.identifier.doi10.1017/S1368980011002072-
dc.identifier.urihttp://hdl.handle.net/10147/288487-
dc.descriptionOBJECTIVE: To evaluate Ireland's food-based dietary guidelines and highlight priorities for revision. DESIGN: Evaluation with stakeholder input. Energy and nutrient intake goals most appropriate for Ireland were determined. Advice from Ireland's food guide was translated into 4 d food intake patterns representing age and gender groups from 5 to 51+ years. Nutritional content of the food patterns was compared with identified goals and appropriateness of food advice was noted. Feedback from stakeholders was obtained on portion size of foods within the Bread, Cereal and Potato group and of portion descriptors for meat and cereal foods. SETTING: Government agency/community. SUBJECTS: General population aged 5+ years, dietitians/nutritionists (n 44) and 1011 consumers. RESULTS: Goals were identified for energy, macronutrients, fibre, Fe, Ca and vitamin D. Goals not achieved by the food patterns included energy, total fat, saturated fat, fibre and vitamin D. Energy content of food portions within the Bread, Cereal and Potato group varied widely, yet advice indicated they were equivalent. Dietitians/nutritionists agreed with the majority of consumers surveyed (74 %, n 745) that larger portion sizes within the Bread, Cereal and Potato group were more meaningful. 'Palm of hand' as a descriptor for meat portions and a '200 ml disposable cup' for quantifying cereal foods were preferred. CONCLUSIONS: Revision of the guidelines requires specific guidance on energy and vitamin D intakes, and comprehensive advice on how to reduce fat and saturated fat and increase fibre intakes. Advice should use portion descriptors favoured by consumers and enlarged portion sizes for breads, cereals and potatoes that are equivalent in terms of energy.en_GB
dc.description.abstractTo evaluate Ireland's food-based dietary guidelines and highlight priorities for revision.-
dc.description.abstractEvaluation with stakeholder input. Energy and nutrient intake goals most appropriate for Ireland were determined. Advice from Ireland's food guide was translated into 4 d food intake patterns representing age and gender groups from 5 to 51+ years. Nutritional content of the food patterns was compared with identified goals and appropriateness of food advice was noted. Feedback from stakeholders was obtained on portion size of foods within the Bread, Cereal and Potato group and of portion descriptors for meat and cereal foods.-
dc.description.abstractGovernment agency/community.-
dc.description.abstractGeneral population aged 5+ years, dietitians/nutritionists (n 44) and 1011 consumers.-
dc.description.abstractGoals were identified for energy, macronutrients, fibre, Fe, Ca and vitamin D. Goals not achieved by the food patterns included energy, total fat, saturated fat, fibre and vitamin D. Energy content of food portions within the Bread, Cereal and Potato group varied widely, yet advice indicated they were equivalent. Dietitians/nutritionists agreed with the majority of consumers surveyed (74 %, n 745) that larger portion sizes within the Bread, Cereal and Potato group were more meaningful. 'Palm of hand' as a descriptor for meat portions and a '200 ml disposable cup' for quantifying cereal foods were preferred.-
dc.description.abstractRevision of the guidelines requires specific guidance on energy and vitamin D intakes, and comprehensive advice on how to reduce fat and saturated fat and increase fibre intakes. Advice should use portion descriptors favoured by consumers and enlarged portion sizes for breads, cereals and potatoes that are equivalent in terms of energy.-
dc.language.isoenen
dc.relation.urlhttp://dx.doi.org/10.1017/S1368980011002072en_GB
dc.rightsArchived with thanks to Public health nutritionen_GB
dc.subjectDIETen_GB
dc.subjectHEALTHY EATINGen_GB
dc.subjectNUTRITIONen_GB
dc.subject.meshAdolescent-
dc.subject.meshAdult-
dc.subject.meshAttitude of Health Personnel-
dc.subject.meshAttitude to Health-
dc.subject.meshChild-
dc.subject.meshChild, Preschool-
dc.subject.meshData Collection-
dc.subject.meshDiet-
dc.subject.meshFemale-
dc.subject.meshGoals-
dc.subject.meshGuidelines as Topic-
dc.subject.meshHumans-
dc.subject.meshMale-
dc.subject.meshMiddle Aged-
dc.subject.meshNutrition Policy-
dc.subject.meshNutritional Requirements-
dc.subject.meshNutritive Value-
dc.subject.meshYoung Adult-
dc.titleRevision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide.en_GB
dc.typeArticleen
dc.contributor.departmentPublic Health Nutrition, Food Safety Authority of Ireland (FSAI), Abbey Court, Lower Abbey Street, Dublin 1, Republic of Ireland. mflynn@fsai.ieen_GB
dc.identifier.journalPublic health nutritionen_GB

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