Academic Journal
Do older women of reproductive age have better diet quality than younger women of reproductive age?
| العنوان: | Do older women of reproductive age have better diet quality than younger women of reproductive age? |
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| المؤلفون: | Habibi, N., Livingstone, K.M., Edwards, S., Grieger, J.A. |
| المصدر: | http://dx.doi.org/10.3390/nu13113830. |
| بيانات النشر: | MDPI |
| سنة النشر: | 2021 |
| المجموعة: | The University of Adelaide: Digital Library |
| مصطلحات موضوعية: | Australia, dietary guidelines, dietary guideline index, dietary intake, nutrients, reproductive age, women, nutrition survey |
| الوصف: | There is increasing recognition of the importance of nutrition for reproductive health, but little is known regarding the diet quality of younger vs. older reproductive aged women, and how their intakes relate to dietary recommendations. The purpose of the study was to examine the diets of younger (19–35 years old) compared to older (35–50 years old) reproductive aged women, and how they align with dietary recommendations. Women aged 19–50 years from the 2011–13 Australian National Nutrition and Physical Activity Survey were included (n = 2323). Dietary intakes were assessed by a single 24-h dietary recall and were compared to (i) Australian Dietary Guidelines; (ii) Acceptable Macronutrient Distribution for protein, carbohydrates, and fat; and (iii) Dietary Guideline Index (DGI). Regression analyses comparing younger and older women against recommendations were undertaken, with confounders determined a priori. There was no difference between older and younger women in meeting food group recommendations, with 26% of all women meeting recommendations for fruit, and meat and alternatives, and <20% meeting recommendations for vegetables and alternatives, grains, and dairy. Although there was no difference between older and younger women in total DGI score (mean (SE) 75.6 (1.7) vs. 74.5 (2.5), p > 0.05), older women had higher component scores in limiting saturated fat, consuming low-fat milk, and limiting adding salt during cooking. Continued health promotion for women of reproductive age should be a key priority to improve their own health and that of future generations. ; Nahal Habibi, Katherine M. Livingstone, Suzanne Edwards and Jessica A. Grieger |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2072-6643 |
| Relation: | http://purl.org/au-research/grants/nhmrc/2000905; http://purl.org/au-research/grants/nhmrc/1173803; Nutrients, 2021; 13(11):1-12; https://hdl.handle.net/2440/133638; Edwards, S. [0000-0003-2074-1685]; Grieger, J.A. [0000-0003-1515-948X] |
| DOI: | 10.3390/nu13113830 |
| الاتاحة: | https://hdl.handle.net/2440/133638 https://doi.org/10.3390/nu13113830 |
| Rights: | © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). |
| رقم الانضمام: | edsbas.1927641D |
| قاعدة البيانات: | BASE |
Full Text Finder | تدمد: | 20726643 |
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| DOI: | 10.3390/nu13113830 |