Factors affecting grains consumption: The evidence from NHANES survey data

Lisa Mancino, ERS-USDA

Andrea Carlson, CNPP-USDA

National Health and Nutrition Exam Survey

Collected by CDC’s National Center for Health Statistics• First collected in 1960. Became ‘continuous’ in 1999• For any given year is ~ 5,000 people around the US

(15 counties each year)• Oversamples:

Certain age groups: 12-19, 60+

Specific minorities: African Americans, Mexican Americans

Low income persons (< 130% of poverty level)

Pregnant women

NHANES 1999-2001

NHANES (1999-2000)

What it has What it lacks Diet Information

• 1 24 hr recall • What was eaten, when and where

• A second recall • Where food was purchased

Health Information

• Measured BMI • Waist circumference • Weight and diet history • Detailed physical activity

• Diet and nutrition knowledge

Demographic Information

• Gender • Age • Race ethnicity • Marital status • Household income

• Household size • Ability to link children’s information with parents’

• Geographic information

NHANES (1999-2000)

Provides a snap shot of consumption:

What

When

Where

Who

Ser

vin

gs, c

up

s or

ou

nce

s

Proposed Recommended Intake* Average Intake

*US Dietary Guidelines Advisory Committee

WhatDietary Patterns

0

1

2

3

4

5

6

WholeGrains

OtherGrains

Fruits Vegetables Lean MeatEquivalent

(oz)

Dairy AddedSugar(cups)

Solid Fats(ozs)

What Broad CategoriesPancakes, waffles,

french toast 2.0%

Flour mixes/meat substitues

0.02%

Quick breads5.5%

Ready to eat cereals

5.8%

Cakes, cookies, pies, pastries

9.0%

Pastas, cooked cereals, rice

9.8%

Crackers & salty snacks10.7%

Other11.3%

Grain mixtures18.2%

Breads & rolls27.6%

What Specific foods

Mixtures Other SnacksPizza Burgers Corn chips

Noodle Soups Chicken patties Pretzels

Macaroni and Cheese Corn Dogs Corn puffs and twists

Spaghetti with sauce Fish Sandwiches Crackers

Rice & tomato sauce Pot Pies Popcorn

What Whole Grains

Breads & rolls, 2% Pastas, cooked cereals, rice, 2%

Ready to eat cereals, 3%

Crackers & salty snacks, 5%

Non whole grains, 86%

When% All Grains (% of all calories)

36%

25%

19%

19%

1%

Breakfast

Dinner

Lunch

Snack

(35%)

(15%)

(26%)

(23%)

Brunch

19%

18%

29%

33%

1%

WhenWhole Grains

19%

18%

29%

33%

1%

Dinner

Lunch

Snack

Breakfast

Brunch

WhereSpecific Places: % of All Grains (% of all calories)

0% 20% 40% 60% 80% 100%Home Work Restaurant Fast Food All Others

64%

(62%)

9.1%

(9%)

7.2%

(9%)

4.9%

(5%)

14.8%

(15%)

0

1

2

3

4

5

6

7

8

Full Sample Reported Whole Grains Reported No WholeGrains

5.7

1.6

5.85.7

0.97

Nu

mb

er o

f S

ervi

ng

s

Whole Grains All other Grains

WhoBy types of grains reported

Who

Do the amounts and types of grains consumed vary by

Socioeconomic factors Income, Marital status, Education, Ethnicity

Biological factorsGender, Age, Body weight,

Lifestyle factorsPhysical Activity, meal patterns, health behaviors, diet

history

WhoSocioeconomic factors

Amount of all grains Any whole grains

AdultsEducation 0.37

Non-Hispanic black

Hispanic

-0.66 -0.78

-0.48

ChildrenIncome 0.19 0.05

WhoBiological Factors

Amount of all grains Any whole grains

AdultsAge -0.04 0.01

Men 2.19 -0.22

Waist Measure -0.64

Children

Age 0.19 0.09

Boys 1.96

BMI -0.06 -0.01

WhoLifestyle Factors

Amount of all grains Any whole grains

AdultsCigarettes -0.01 -0.03

Alcohol -0.13

Breakfast 1.90 0.71

Snacking 0.02

Optimism (Weight) -0.41

Portion Control

Extreme Measures

-0.89

-1.17

WhoLifestyle Factors

Amount of all grains Any whole grains

ChildrenBreakfast 1.54 0.90

Snacking 0.03 0.01

So…. Can we say anything about shifts in grain consumption?

• Changing Demographics– Age– Ethnicity [whole grains] (adults)– Education [whole grains] (adults)– Income (children)

• Changing diets and lifestyles– More health conscious ?

For More Information

ERS-www.ers.usda.gov

CNPP-www.cnpp.usda.gov

NHANES-www.cdc.gov/nchs/nhanes.htm

Lisa-Lmancino@ers.usda.gov

Andi-Andi.carlson@cnpp.usda.gov

The End