{"id":20754,"date":"2016-06-01T00:00:00","date_gmt":"2018-12-03T19:39:59","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/fruit-and-vegetable-intakes-sources-and-contribution-to-total\/"},"modified":"2018-12-03T20:39:59","modified_gmt":"2018-12-03T19:39:59","slug":"fruit-and-vegetable-intakes-sources-and-contribution-to-total","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/fruit-and-vegetable-intakes-sources-and-contribution-to-total\/","title":{"rendered":"Fruit and vegetable intakes, sources and contribution to total diet in very young children (1-4 years): the Irish National Pre-School Nutrition Survey."},"content":{"rendered":"<p style=\"text-align:justify\">Although the importance of fruit and vegetable (F&amp;V) intakes in the prevention of chronic diseases is well established, there are limited data on intakes in very young children. This study estimates F&amp;V intakes and sources and the contribution to the total diet using data from the National Pre-School Nutrition Survey, a nationally representative sample (n 500) of Irish children aged 1-4 years. A 4-d weighed food record was used to collect food intake data. Of 1652 food codes consumed, 740 had a fruit\/vegetable component. The percentage of edible fruits and\/or vegetables in each food code was calculated. Intakes (g\/d), sources (g\/d) and the contribution of F&amp;V to the weight of the total diet (%) were estimated, split by age. All children consumed F&amp;V. Intakes of total fruits, in particular fruit juice, increased with age. The contribution to total fruit intake was discrete fruits (47-56 % range across age), 100 % fruit juice, smoothies and pure&eacute;s (32-45 %) as well as fruits in composite dishes (7-13 %). Total vegetable intake comprised of discrete vegetables (48-62 % range across age) and vegetables in composite dishes (38-52 %). F&amp;V contributed on average 20 % (15 % fruit; 5 % vegetables) to the weight of the total diet and was &lt;10 % in sixty-one children (12 %). F&amp;V contributed 50 % of vitamin C, 53 % of carotene, 34 % of dietary fibre and 42 % of non-milk sugar intakes from the total diet. F&amp;V are important components of the diet of Irish pre-school children; however, some aspects of F&amp;V intake patterns could be improved in this age group.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-20754","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"School of Food and Nutritional Sciences,University College Cork,Cork,Republic of Ireland.\r\njanette.walton@ucc.ie","annee":"2016","mois":"6","numero":"115:12","page":"2196-202","auteurs":[{"ID":20751,"post_author":"0","post_date":"2018-12-03 20:39:57","post_date_gmt":"2018-12-03 19:39:57","post_content":"","post_title":"Janette Walton","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"janette-walton","to_ping":"","pinged":"","post_modified":"2018-12-03 20:39:57","post_modified_gmt":"2018-12-03 19:39:57","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/janette-walton\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":20752,"post_author":"0","post_date":"2018-12-03 20:39:58","post_date_gmt":"2018-12-03 19:39:58","post_content":"","post_title":"Albert Flynn","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"albert-flynn","to_ping":"","pinged":"","post_modified":"2018-12-03 20:39:58","post_modified_gmt":"2018-12-03 19:39:58","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/albert-flynn\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":20753,"post_author":"0","post_date":"2018-12-03 20:39:58","post_date_gmt":"2018-12-03 19:39:58","post_content":"","post_title":"Laura O'connor","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"laura-oconnor","to_ping":"","pinged":"","post_modified":"2018-12-03 20:39:58","post_modified_gmt":"2018-12-03 19:39:58","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/laura-oconnor\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":1285,"post_author":"0","post_date":"2018-12-03 15:58:00","post_date_gmt":"2018-12-03 14:58:00","post_content":"","post_title":"The British journal of nutrition","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"the-british-journal-of-nutrition","to_ping":"","pinged":"","post_modified":"2018-12-03 15:58:00","post_modified_gmt":"2018-12-03 14:58:00","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/the-british-journal-of-nutrition\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - 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