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Food group intakes in a representative sample of adults aged 18–64 years in Ireland

Published online by Cambridge University Press:  15 August 2011

C. Cummins
Affiliation:
Irish Universities Nutrition Alliance (IUNA) at: School of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland
S. Bannon
Affiliation:
Irish Universities Nutrition Alliance (IUNA) at: School of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland
J. Walton
Affiliation:
Irish Universities Nutrition Alliance (IUNA) at: School of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland
B. McNulty
Affiliation:
Irish Universities Nutrition Alliance (IUNA) at: UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Republic of Ireland
A. Nugent
Affiliation:
Irish Universities Nutrition Alliance (IUNA) at: UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Republic of Ireland
M. Gibney
Affiliation:
Irish Universities Nutrition Alliance (IUNA) at: UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Republic of Ireland
A. Flynn
Affiliation:
Irish Universities Nutrition Alliance (IUNA) at: School of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland
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Abstract

Type
Abstract
Copyright
Copyright © The Authors 2011

The objective of this study was to examine food group intakes (total population and consumers only) of adults aged 18–64 years (n 1274) in Ireland. Analysis was based on the National Adult Nutrition Survey (NANS), which was carried out to establish a database of habitual food and beverage consumption in a representative sample of adults in Ireland. A 4-d semi-weighed food record was used to collect food and beverage intakes.

Potatoes, breads, meat and dairy products are staple foods in the diets of adults in Ireland, consumed by almost the whole population group. Breakfast cereals are also widely consumed in the population. Intakes of white and brown/wholemeal breads are similar, approximately 2 slices per day in consumers. Although fruit and vegetables were consumed by the majority of the population, there was low compliance (9%) with the WHO recommendation of 400 g/d(1).

The project was funded by the Department of Agriculture, Fisheries and Food under the Food for Health Research Initiative.

References

1.WHO (2003) Diet, Nutrition and the Prevention of Chronic Disease. WHO Technical Report Series 916. Geneva: WHO.Google Scholar