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N N A A T T I I O O N N A A L L T T E E E E N N F F O O O O D D S S U U R R V V E E Y Y Irish Universities Nutrition Alliance S S u u m m m m a a r r y y R R e e p p o o r r t t

NTFS - Summary Report

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National Teen Food Survey

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Page 1: NTFS - Summary Report

NNAATTIIOONNAALL TTEEEENN FFOOOODD SSUURRVVEEYY

IIrriisshh UUnniivveerrssiittiieess NNuuttrriittiioonn AAlllliiaannccee

SSuummmmaarryy RReeppoorrtt

Page 2: NTFS - Summary Report

INTRODUCTION

Page 3: NTFS - Summary Report

This summary report describes the methods used and the main findings with regard

to food and beverage consumption, nutrient intakes and anthropometric, physical

activity and attitudinal data from the National Teen Food Consumption Survey

(NTFS). This survey investigated habitual food and beverage consumption, physical

activity, health & lifestyle characteristics and factors influencing food choice in a

representative sample of 13-17 year olds (n=441) in the Republic of Ireland. The

extensive electronic database which has been compiled from this survey has been

collated with data from the National Children’s Food Consumption Survey (NCFS) of

5-12 year olds (n=594) and is one of the most comprehensive of its type in Europe

providing the Irish food industry, regulatory authorities and policy makers with a

state of the art database for estimating intakes of foods, nutrients and food

chemicals in 5-17 year olds. It represents a very valuable resource which has many

applications including product development and promotion as well as for the

development and implementation of National and EU policy.

Page 4: NTFS - Summary Report

AIMS AND OBJECTIVES OF THE SURVEY

1. To establish in a representative sample of teenagers aged 13 to 17

years on the Republic of Ireland a database of:

habitual food and beverage consumption

height, weight, waist & hip circumferences

health and lifestyle characteristics

factors influencing food choice

socio-demographic characteristics

2. To apply this database to investigate:

food and nutrient intakes in relation to nutritional adequacy

and excess and compliance with current dietary guidelines

body weight, habitual physical activity levels, lifestyle and

socio-demographic characteristics, and attitudes in relation

to food and health

In addition the survey design and the database structure were selected

with a view to facilitate its use for a number of other key purposes,

including:

risk assessment for exposure to chemical and biological hazards in

the food supply

the development of quantitative and qualitative food based dietary

guidelines for healthy eating

estimation of current nutrient intakes, and modeling of potential

future nutrient intakes from fortified foods and nutritional

supplements

to provide scientific data to underpin food product development and

promotion

Page 5: NTFS - Summary Report

SAMPLING AND RECRUITMENT PROCEDURES & METHODS OF DATA COLLECTION

Page 6: NTFS - Summary Report

SAMPLING AND RECRUITMENT PROCEDURES

A sample of 441 teenagers aged 13-17 years (224 males, 217 females) were selected

from 32 secondary schools throughout the Republic of Ireland. Schools were selected

from a database of secondary schools available from the Department of Education and

Science. All schools in this database (n=722) were classified into secondary (56%),

vocational (31%) or comprehensive/community schools (13%). Schools were further

classified according to gender served (‘all boys’, ‘all girls’ or ‘mixed’), whether

disadvantaged or not disadvantaged and location (urban or rural). A number of schools

were randomly selected from each category.

An introductory letter and information about the survey was posted to the principal of

each selected school. This was followed up by a phone call from the coordinating

nutritionist in each centre. Over 95% of schools selected agreed to participate in the

survey. The school principal was given information packs to give to all students to bring

home to their parents/guardians. Information packs contained an introductory letter, an

information brochure and a reply slip. If the parent/guardian and the selected teenager

were interested in finding out more about participating in the survey they were

instructed to fill out their contact details on the reply slip and return it to the school and

a visit from one of the researchers was arranged.

METHODS OF DATA COLLECTION

Food intake was determined using a 7-day semi-weighed food record. The respondent

kept a diary of everything he/she ate and drank over a one-week period, recording the

time, location, cooking method and quantity of each item of food and drink consumed.

To ensure that the level of detail and accuracy of recording was kept at a consistently

high level, a researcher visited the respondent in their home four times during the

recording week. A comprehensive quantification protocol, which included a combination

of food quantification methods, was used to obtain the best estimates of food and drink

consumed. Each respondent was given a food scales and asked to weigh foods that they

commonly consumed during the week. A specially designed photographic food atlas was

Page 7: NTFS - Summary Report

used to assign weights to other foods. Respondents were encouraged to keep food

packaging to allow improved accuracy of the food and portion descriptions.

Self-administered questionnaires were used to collect information on parental

employment and education, social and demographic variables, lifestyle factors, habitual

physical activity levels, factors influencing food choice, supplement use and dieting

habits. The researcher carried out body measurements, including height, weight and

waist and hip circumferences.

Fieldwork was carried out from September 2005 to September 2006. Data collection was

seasonally balanced. The data were compiled into a fully integrated relational database,

meaning that each piece of data collected for each respondent is linked to that

respondent’s ID number. Quality control procedures were implemented throughout the

collection, processing and compilation of data.

Page 8: NTFS - Summary Report

FOOD CONSUMPTION

Page 9: NTFS - Summary Report

Mean and SD of food group intakes (g/day) in the total sample, percentage consumers of

food groups and mean and SD of food group intakes (g/day) in consumers only

Population ( n= 441) Consumers only

Mean SD % consumers Mean SD

1 Rice & Pasta, Flours, Grains & Starches 39 61 64 61 67

2 Savouries 47 51 76 62 50

3 White Breads & Rolls 63 43 96 66 42

4 Wholemeal & Brown Breads & Rolls 20 39 48 41 48

5 Other Breads 9 16 41 41 23

6 ‘Ready to Eat’ Breakfast Cereals 31 32 81 38 32

7 Other Breakfast Cereals 16 56 15 110 106

8 Biscuits 12 17 69 17 18

9 Cakes, Pastries & Buns 12 22 48 25 27

10 Wholemilk 206 232 82 253 232

11 Low fat, Skimmed & fortified foods 42 122 24 176 197

12 Other milks 9 33 12 79 61

13 Creams 1 2 11 5 4

14 Cheeses 11 17 62 18 18

15 Yoghurts 22 36 43 51 39

16 Icecreams 10 17 48 22 19

17 Puddings & Chilled Desserts 9 23 31 31 34

18 Milk Puddings 2 9 5 29 25

19 Eggs & Egg dishes 8 14 41 20 16

20 Butter 2 7 26 9 12

21 Low Fat Spreads 2 6 25 9 10

22 Other Spreading Fats 7 11 68 10 11

23 Oils 0 0 6 1 1

24 Hard Cooking Fats 0 0 0 0 0

25 Potatoes 70 63 83 84 60

26 Processed & Homemade Potato Products 7 16 24 27 23

27 Chipped, Fried & Roasted Potatoes 62 50 93 67 49

28 Vegetable & Pulse Dishes 7 18 26 26 28

29 Peas, beans & Lentils 16 23 55 29 24

30 Green Vegetables 8 13 41 19 14

31 Carrots 10 14 51 19

15

Page 10: NTFS - Summary Report

Mean SD % consumers Mean SD

32 Salad Vegetables 7 14 44 17 17

33 Other Vegetables 13 22 56 23 25

34 Tinned or Jarred Vegetables 1 3 8 10 7

35 Fruit Juices 86 116 62 140 120

36 Bananas 17 39 34 52 52

37 Other Fruits 36 78 56 64 94

38 Citrus Fruit 8 27 18 47 47

39 Tinned Fruit 1 7 6 17 23

40 Nuts, Seeds, Herbs & Spices 1 4 16 6 9

41 Fish & Fish products 9 15 37 23 17

42 Fish Dishes 2 11 3 48 41

43 Bacon & Ham 13 16 66 19 16

44 Beef & Veal 11 18 41 27 20

45 Lamb 3 11 15 22 18

46 Pork 5 10 24 21 12

47 Chicken, Turkey & game 25 28 71 35 27

48 Offal & Offal Dishes 0 0 0 0 0

49 Beef & Veal Dishes 30 44 52 57 46

50 Lamb, Pork, Bacon Dishes 4 17 10 43 32

51 Poultry & Game Dishes 19 31 36 52 31

52 Burgers ( Beef & Pork) 13 20 45 29 20

53 Sausages 10 13 57 17 13

54 Meat Pie & pastries 5 16 16 30 28

55 Meat Products 28 50 76 37 54

56 Alcoholic Beverages 9 71 5 172 278

57 Sugars, Syrups, Preserves & Sweeteners 8 12 66 12 14

58 Chocolate Confectionary 21 20 84 25 20

59 Non-chocolate Confectionary 11 18 66 17 19

60 Savoury snacks 13 14 75 17 14

61 Soups, Sauces & Miscellaneous Foods 43 45 91 47 45

63 Teas 110 189 54 203 218

64 Coffees 7 33 8 86 79

65 Other Beverages 418 388 92 455 384

66 Carbonated Beverages 185 189 82 225 186

67 Diet Carbonated Beverages 21 65 18 121 108

68 Squashes, Cordials & Fruit Juice Drinks 34 66 45 76 80

Page 11: NTFS - Summary Report

During the course of the survey, respondents recorded 1761 individual food items into the

7-day food diary. Each food was allocated to one of 68 food groups. The above tables

summarise some of the data from the report on the average food group intakes in the total

population and in consumers only.

Commonly consumed foods

Analysis still in progress

Page 12: NTFS - Summary Report

NUTRIENT INTAKES

Page 13: NTFS - Summary Report

Mean daily energy and macronutrient intakes and the % of energy from

macronutrients of males and females are presented below. Males had higher

intakes of energy and all macronutrients than females. Among both sexes, energy

intakes were higher in 15-17 year olds than 13-14 year olds.

Mean and SD of energy and macronutrients and the % of energy from macronutrients in

males and females aged 13 to 17 years

Total Population

(n=441)

Males

(n=224)

Females

(n=217)

Mean SD Mean SD Mean SD

Energy (MJ) 8.3 2.4 9.5 2.4 7.1 1.9

Protein (g) 73.1 24.9 85.5 24.2 60.3 18.2

% Energy 14.8 2.6 15.2 2.5 14.3 2.6

Fat (g) 78.7 26.8 89.1 26.8 68.0 22.0

% Energy 35.6 5.0 35.4 5.2 35.8 4.8

CHO (g) 257.8 78.2 292.6 79.8 222.0 57.8

% Energy 49.0 5.1 48.7 5.4 49.3 4.8

Mean daily % Energy from macronutrients

Over half (females: 57%,

males: 54%) of teenagers

surveyed did not meet the

recommendation for fat of

total fat intake ≤ 35%

energy (Institute of

Medicine 2002)

Carbohydrate

49%

Fat

36%

Protein

15%

Page 14: NTFS - Summary Report

Percentage contribution of food groups to energy

Five food groups contributed

59% of energy intake in the

population overall, i.e. meat and

meat products (16%), breads

(12%), sugars, preserves,

confectionery and savoury snacks

(12%), potatoes and potato

products (10%) and milk and

yoghurt (9%), shown above.

Percentage contribution of food groups to fat

The four main sources of fat in

the diet were meat and meat

products (22%), sugars,

preserves, confectionery and

savoury snacks (13%), milk and

yoghurt (12%) and butter,

spreading fats and oils (9%),

contributing between them

56% of the fat content of the

diet.

Biscuits, cakes

& pastries

5%

Breakfast cereals

6%

Beverages

5%

Other

18%

Grains, rice,

pasta &

savouries

7%Milk & yoghurt

9%

Potatoes &

potato products

10%

Sugars,

confectionery,

preserves &

savouries

12%

Bread & rolls

12%

Meat & meat

products

16%

Other

22%

Meat & meat

products

22%

Sugars,

confectionery,

preserves &

savouries

13%

Milk & yoghurt

12%

Butter,

spreading fats

& oils

9%

Potatoes &

potato products

10%

Biscuits, cakes

& pastries

6%

Grains, rice, pasta

& savouries

6%

Page 15: NTFS - Summary Report

Percentage contribution of food groups to carbohydrate

The four main sources of

carbohydrate in the diet were

breads (18%), sugars,

preserves, confectionery and

savoury snacks (13%),

potatoes and potato products

(13%) and breakfast cereals

(10%), contributing 54% of

the total carbohydrate intake.

Percentage contribution of food groups to protein

Sixty four percent of the

protein content of the diet was

provided by three food groups,

meat and meat products

(40%), milk and yoghurt

(12%) and breads (12%).

Grains, rice,

pasta & savouries

9%

Beverages

9%Breakfast

cereals

10%

Potatoes & potato

products

13%

Sugars,

confectionery,

preserves &

savouries

13%

Other

28%

Bread & rolls

18%

Other

24%

Meat & meat

products

40%

Milk & yoghurt

12%

Bread & rolls

12%

Grains, rice,

pasta &

savouries

7%

Potatoes &

potato products

5%

Page 16: NTFS - Summary Report

Mean and SD of daily intakes of micronutrients in the total population and for males and

females aged 13 to 17 years

Total Population

(n=441)

Males

(n=224)

Females

(n=217)

Mean SD Mean SD Mean SD

Vitamins

Retinol (μg) 363 295 416 315 308 262

Carotene (μg) 2593 2393 2909 2751 2267 1909

Total Vitamin A (μg) 795 539 901 601 686 441

Vitamin D (μg) 2.7 2.4 3.0 2.6 2.3 2.2

Vitamin E (mg) 8.7 8.2 9.3 6.4 8.0 9.7

Thiamin (mg) 2.1 2.8 2.2 2.4 1.9 3.2

Riboflavin (mg) 2.3 2.8 2.6 2.5 2.0 3.1

Pre-formed Niacin (mg) 22.6 10.5 26.5 11.0 18.7 8.3

Total Niacin Equivalents (mg) 37.0 14.4 43.3 14.6 30.5 10.8

Vitamin B6 (mg) 2.8 2.8 3.1 2.5 2.5 3.1

Vitamin B12 (μg) 5.1 3.3 6.0 3.2 4.2 3.1

Folate (μg) 276 150 320 157 230 129

Biotin (μg) 32.0 37.9 37.9 38.6 25.9 36.2

Pantothenate (mg) 6.3 4.2 7.3 4.1 5.2 4.0

Vitamin C (mg) 95 94 98 87 92 100

Minerals

Calcium (mg) 906 406 1070 409 738 328

Magnesium (mg) 234 87 271 92 196 62

Phosphorous (mg) 1210 436 1413 430 1000 331

Iron (mg) 12.4 11.7 14.1 11.5 10.7 11.6

Copper (mg) 1.0 0.5 1.2 0.6 0.8 0.4

Zinc (mg) 8.7 3.7 10.2 3.7 7.2 3.1