Relationship between energy, nutrient intakes and food group intakes by multiple regression analysis of high school students

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  • Shimada Saki
    Department of Food and Nutrition, Faculty of Home Economics, Kyoto Women's University
  • Mori Nao
    Department of Food and Nutrition, Faculty of Home Economics, Kyoto Women's University
  • Yokoyama Keiko
    Department of Food and Nutrition, Faculty of Home Economics, Kyoto Women's University

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  • 重回帰分析による高校生のエネルギーおよび栄養素摂取量と食品群別摂取量との関係
  • ジュウ カイキ ブンセキ ニ ヨル コウコウセイ ノ エネルギー オヨビ エイヨウソ セッシュリョウ ト ショクヒングン ベツ セッシュリョウ ト ノ カンケイ

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<p>　In this study, the results of a food frequency questionnaire (FFQ) administered to high school students were analyzed by multiple regression analysis to determine which food groups contributed to energy and nutrient intakes.</p><p>1) Confectioneries and cooked rice had a significant impact on energy.</p><p>2) The three macronutrients were greatly impacted by the following food groups: i) protein by meats in male students and fish and shellfish in female students; ii) fat by meats in males and females; iii) carbohydrate by cooked rice and confectioneries in males and females.</p><p>3) These minerals were greatly impacted by the following food groups in males and females: i) calcium by milk; ii) magnesium by beverages; iii) iron by confectioneries; and iv) zinc by meats.</p><p>4) These vitamins were greatly impacted by the following food groups in males and females: i) vitamin A by green and yellow vegetables; ii) vitamin B1 by meats; iii) vitamin B2 by milk; iv) folate by green and yellow vegetables; and v) vitamin C by fruits. Meats in male students and fish and shellfish in female students had a significant impact on vitamin B6.</p><p>5) Confectioneries in male students and light-colored vegetables in female students had the most significant impact on total dietary fiber. In both male and female students, seasoning and spices had the most significant impact on salt equivalent.</p><p>　The consumption of rice, pulses, green and yellow vegetables, light-colored vegetables, fish and shellfish, eggs, and fruits should be encouraged to i) enhance fat energy ratio, ii) improve intake of minerals and vitamins in which many students are deficient and iii) increase intake of total dietary fiber.</p>

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