PEDIATRICS Vol. 86 No. 4 October 1990, pp. 520-526
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Intake and Food Sources of Dietary Fat Among Schoolchildren in The Woodlands, Texas

R. Sue McPherson PhD1, Milton Z. Nichaman MD, ScD1, Harold W. Kohl MSPH1, Debra B. Reed PhD, RD, LD1, and Darwin R. Labarthe MD, PhD1

1 From the University of Texas Health Science Center at Houston, School of Public Health, Southwest Center for Prevention Research and Human Nutrition Center

To investigate the nutrient intake and food use patterns among schoolchildren, diet was assessed among 138 children and adolescents in grades 5 through 12 using three random, nonconsecutive, 1-day food records. Mean intake of total fat, saturated fat, and polyunsaturated fat as percent of calories was 35.6%, 13.4%, and 6.6%, respectively. Among all subjects, 17% consumed diets containing <30% of calories from fat, 34% consumed3ge8% of calories from fat, 7% consumed <10% of calories from saturated fatty acids, and >97% ate <300 mg of cholesterol per day. While intake of calories, sodium, and beta-carotene per 1000 kcal was higher in subjects consuming higher fat diets, intake of other micronutrients was either higher among those eating low-fat diets or did not differ by level of fat intake. Differences were seen in the amount of saturated fat and cholesterol that individual food sources contributed to the diets of subjects eating high and low fat diets. These cross-sectional data show that a substantial proportion of children and adolescents in this population are consuming diets low in fat and cholesterol without systematic differences in intake of other nutrients, suggesting that current dietary guidelines regarding fat intake are attainable within the current food use pattern of healthy, school-aged children and adolescents.

Key Words: dietary fat • cardiovascular disease • dietary patterns • atherogenic diet

Submitted on July 27, 1989
Accepted on October 31, 1989




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