Food group intake and micronutrient adequacy in adolescent girls

Abstract

This study explores the contribution of food group intakes to micronutrient adequacy among 2379 girls in the National Growth and Health Study during three age periods (9-13, 14-18, and 19-20 years). Data on food and nutrient intakes from 3-day diet records over 10 years were used to estimate mean intakes and percent meeting Dietary Guidelines (DGA) recommendations for food intakes and Institute of Medicine's recommendations for vitamins and minerals. More than 90% of girls failed to consume the recommended amounts of fruit, vegetables and dairy; 75% consumed less than the recommended amounts in the "meat" group. The vast majority of girls of all ages had inadequate intakes of calcium, magnesium, potassium, and vitamins D and E. In contrast, they consumed >750 kcal/day (~40% of total energy) from the DGA category of solid fat and added sugars, about five times the recommended maximum intakes. This study shows the importance of consuming a variety of foods in all five food groups, including those that are more energy dense such as dairy and meats, in order to meet a broad range of nutrient guidelines. Diet patterns that combined intakes across food groups led to greater improvements in overall nutritional adequacy.

Figure 1

Percent of 14–18 year-old girls meeting EAR according to combined effects of fruits and vegetables and whole dairy. Low (vs. high) fruit and vegetable intake: <50% (vs. ≥50%) of recommended 8 servings of total fruit and vegetables/day. Low (vs. high) dairy: <75% (vs. ≥75%) of recommended 3 dairy servings/day.

Figure 2

Percent of 14–18 year-old girls meeting EAR according to combined effects of fruits and vegetables and (A) red meat and (B) white meat (poultry and fish). Low (vs. high) fruit and vegetable intake ≤50% (vs. ≥50%) of recommended 8 servings of total fruit and vegetables/day. Low (vs. high) dairy: <75% (vs. ≥75%) of recommended 3 dairy servings/day. Low (vs. high) red meat: <75% (vs. ≥75%) of recommended 5 one-ounce servings of total meat/day. Low (vs. high) white meat (poultry and fish): <40% (vs. ≥40%) of 5 one-ounce servings of total meat/day.