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In a 16 day dietary survey of 11 subjects, twenty foods were consumed which contributed significantly to the fat intake of the group, but on which fatty acid data were not available. These twenty foods were sampled using the procedure described in the published food composition tables and analysed for their fatty acid composition. The sampling procedure and(More)
BACKGROUND The prevalence of overweight and obesity in Europe is high. It is a major cause of the overall rates of many of the main chronic (or non communicable) diseases in this region and is characterized by an unequal socio-economic distribution within the population. Obesity is largely determined by modifiable lifestyle behaviours such as low physical(More)
A questionnaire on consumption of foods high in fat and attitudes towards these foods was completed by 518 subjects. The attitudes assessment followed the theory proposed by Fishbein & Ajzen (1975). The person's own feelings towards consumption of a type of food was found to be a good predictor of consumption, both for the individual type of food and for an(More)
A questionnaire on nutrition knowledge, attitudes, and consumption of foods contributing highly to fat in the diet of United Kingdom residents was completed by 210 subjects. Personal attitudes were found to be good predictors of consumption and much more important than perceived social pressure from other persons. Women, subjects in the 26- to 45-year age(More)
BACKGROUND The UK Food Standards Agency Board identified four options to increase folate intake in women of reproductive age in order to reduce the risk of neural tube defect (NTD) affected pregnancies; these ranged from continuing with current policy, to mandatory fortification of bread or flour with folic acid. In order to appraise these options, the(More)
One hundred and seventy six weighed duplicate diets were collected over 16 consecutive days from 11 subjects. Analyses of their fatty acid composition were used to asses the validity of food composition tables. Four different calculating techniques were employed. Using the published data produced correlation coefficients of 0.29 between analysed and(More)
A method of estimating the energy, protein and fat composition of diets is described, based on 84 food groups. Data from 3 dietary studies are used to compare intake calculated using the food groups and detailed food composition tables, with analyses of duplicate diets. For even small groups of people the mean differences and correlation coefficients(More)
A Food Recording Electronic Device has been developed for quantitative collection of dietary data in the home for a period of up to 3 weeks. The accumulated information on the weights and types of food, and time of consumption, is transferred to a host computer for calculation of the nutrient composition of the diet. Using this method the subject does not(More)
Twenty nine subjects kept a weighed diet diary for 7 days. This was coded using both detailed food composition tables and food groups. During the 7 days a Food Recording Electronic Device (FRED) with food group keyboard labelling was also used. This group of motivated subjects had no difficulty in using the device, and the use of food groups was not a(More)
A moderate energy (0 g protein, 420 kcal) supplement was given daily to a group of people (n = 14) in one week, and a placebo was administered daily in another week. A second group (n = 13) was given a protein supplement (14 g protein, 84 kcal) daily during one week and a placebo in a separate week. A crossover design was used. The effect of the energy(More)