Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2024-12-25T03:23:25.729Z Has data issue: false hasContentIssue false
  • English
  • Français

The Kilkenny Health Project: food and nutrient intakes in randomly selected healthy adults

Published online by Cambridge University Press:  09 March 2007

M. J. Gibney ,
Mary Moloney  and
Emer Shelley
M. J. Gibney
Affiliation:
Division of Nutritional Sciences, Trinity College Medical School, St James's Hospital, Dublin 8, Irish Republic
Mary Moloney
Affiliation:
Department of Biological Sciences, Dublin Institute of Technology, Kevin Street, Dublin 8, Irish Republic
Emer Shelley
Affiliation:
Kilkenny Health Project, Dean Street, Kilkenny, Irish Republic
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Sixty healthy subjects aged 35-44 years (thirty men and thirty women) were randomly selected from electoral registers to participate in a dietary survey using the 7 d weighed-intake method during June-August 1985.

2. Energy intake (MJ/d) was 12.5 for men and 8.4 for women. Fat contributed 36.0 and 39.1% of the total energy intake of men and women respectively. When this was adjusted to exclude energy derived from alcoholic beverages, the corresponding values were 38.8 and 39.7 % respectively. The major sources of dietary fat (%) were spreadable fats (28), meat (23), milk (12) and biscuits and cakes (11).

3. The subjects were divided into low- and high-fat groups both on the relative intake of fat (< 35 % or > 40 % dietary energy from fat) and on the absolute intake of fat (> or < 120 g fat/d). By either criterion, high-fat consumers had lower than average intakes of low-fat, high-carbohydrate foods such as potatoes, bread, fruit and table sugar, and higher intakes of milk, butter and confectionery products. Meat intake was higher among high-fat eaters only when a high-fat diet was defined as a percentage of energy.

Type
Research Article
Information
British Journal of Nutrition , Volume 61 , Issue 2 , March 1989 , pp. 129 - 137
Copyright
Copyright © The Nutrition Society 1989

References

Barasi, M. E., Phillips, K. M. & Burr, L. M. (1985) A weighed dietary survey of women in South Wales. Human Nutrition: Applied Nutrition 39A, 189–194.Google Scholar
Bassham, S. & Fletcher, L. R. (1985) Calculation of nutrient intake by microcomputer. Proceedings of the Nutrition Society 44, 36A.Google Scholar
Bingham, S., McNeil, N. I. & Cummings, J. H. (1981) The diet of individuals: a study of a randomly chosen cross-section of British adults in a Cambridgeshire village. British Journal of Nutrition 45, 23–35.CrossRefGoogle Scholar
Cade, J., Barker, D. J. P., Morris, J. & Margaretts, B. (1988) Diet and inequalities in health in three English towns. British Medical Journal 296, 1359–1362.CrossRefGoogle ScholarPubMed
Cremin, F. M. & Morrissey, P. A. (1976) Food consumption trends in Ireland. Irish Journal of Medical Science 145, 18–25.CrossRefGoogle ScholarPubMed
Department of Health (1984) Diet and Cardiovascular Disease. Committee on Medical Aspects of Food Policy. Report of The Panel on Diet and Health in Relation to Cardiovascular Disease. London: H.M. Stationery Office.Google Scholar
Fehilly, A. M., Phillips, K. M. & Sweetman, P. M. (1984) A weighted dietary survey of men in Caerphilly, South Wales. Human Nutrition: Applied Nutrition 38A, 270–276.Google Scholar
Food Advisory Committee (1984) Guidelines for Preparing Information and Advice to the General Public on Healthy Eating. Dublin: Department of Health, Public Health Division.Google Scholar
Gibney, M. J & Upton, P. K. (1978) The Irish diet. II. Intakes and sources of fat, individual fatty acids, cholesterol, dietary fibre and crude fibre. Irish Journal of Food Science and Technology 2, 13–19.Google Scholar
Kelly, A. (1985).Nutrition Surveillance in Ireland. Report for 1985. Dublin: Medico Social Research Board.Google Scholar
National Advisory Committee on Nutrition Education (1983) Proposals for Nutritional Guidelines for Health Education in Britain. London: Health Education Council.Google Scholar
Nelson, M. (1985) Nutrition goals from COMA and NACNE: How can they be achieved? Human Nutrition: Applied Nutrition 39A, 456–464.Google Scholar
Paul, A. A. & Southgate, D. A. T. (1978).McCance and Widdowson's ‘The Composition of Foods’. London: H.M. Stationery Office.Google Scholar
Robertson, J. A. & Kevany, J. J. (1982) Trends in the availability of foods for human consumption in Ireland. Irish Journal of Medical Science 151, 272–278.CrossRefGoogle ScholarPubMed
Upton, P. K. & Gibney, M. J. (1977) The Irish diet. I. A comparison of nutrient intakes from urban and rural households. Irish Journal of Food Science and Technology 1, 79–85.Google Scholar
Upton, P. K. & Gibney, M. J. (1987) Nutrition intakes in Ireland in 1980: estimates derived from household expenditure on food. Irish Journal of Medical Science 156, 83–89.Google Scholar