Design diverse food-based guide according to the multiple dietary and nutrient recommendations and food selection patterns of Taiwanese

• Main Authors: Shu-Yi Hung, 洪淑怡
• Other Authors: Wen-Harn Pan
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/74327850085673811536

碩士 === 國立臺灣大學 === 微生物與生化學研究所 === 97 === Background:People’s lacking physical activity and dietary imbalance increased the prevalence of obesity and metabolic syndrome in the word. In addition, as energy intake level, food availability and dietary pattern are changing, previous dietary recommendation needs revisit. The purpose of this study was to examine the adequacy of Taiwanese Food Guide published in 1995, and to provide evidence-based dietary recommendation on food intake pattern for most of population in order to prevent nutrient deficiency, and to decrease the risk of cardiometabolic diseases and cancer. Materials and Methods:A. Examine the adequacy of Taiwanese Food Guide published in 1995.This study used dietary nutrient, dietary intake and practice information extracted from the 24-hour recall data of the “Nutrition and Health Survey in Taiwan 1993-1996”to examine the adequacy of Taiwanese Food Guide published in 1995.B. Design optimal distribution of six food groups This method included identifying appropriate energy levels for the patterns, calculating age, sex, energy-specific nutritional goals for patterns, determining the amounts of serving in each food group. This study used the anthropometric and dietary data in NAHSIT 2005-08 to estimate the potential range of energy requirement, and to calculate the nutrient content intake in each energy level. The nutrient intake in each food group was estimated according to food selection patterns in Taiwanese. This study designed three types of dietary patterns, including omnivorous diet, omnivorous diet without milk, and four kinds of vegetarian diet. Results:To meet a wide range of calorie requirements of various age/gender groups, we decided to design food patterns ranging from 1200 to 3500 calories in omnivorous diet,1150 to 3500 calories in omnivorous without milk diet, 1450 to 3200 calories in vegetarian diet, 1500 to 3300 calories in ovo-vegetarian diet, 1300 to 3700 calories in lacto-vegetarian diet, and 1300 to 3650 calories in lacto-ovo-vegetarian diet. Numbers of servings in each food group were allocated such that almost all nutrient goals were met in all energy levels. Intakes of calcium and vitamin E at lower energy levels did not meet 70% of the target levels. We developed an enriched method to increase intakes of calcium and vitamin E. Conclusions:Taiwanese food intake patterns provide a foundation of about food choices which were taken into consideration for dietary recommendations. We designed food guide for the omnivorous diet, omnivorous without milk diet, and four types of vegetarian diet.