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Biomedical subjects

M P Penfield

Publications and source records attributed to M P Penfield.

6 recordsLinked to original sources
PubMed1986

Nutrient intakes and foods selected by college students: comparisons among subgroups divided by energy intake.

Food consumption patterns of college students, divided into subgroups of men (no. = 58), women with mean energy intakes greater than 1,200 kcal (no. = 192), and women consuming less than 1,200 kcal (no. = 53), were studied using 3-day food records. Patterns of nutrient intakes, eating frequency, and types of food eaten differed among subgroups. Women with less than 1,200 kcal had lower intakes of protein, carbohydrate, fat, calcium, iron, thiamin, riboflavin, and niacin; they ate less frequently; and they ate less meat and eggs, legumes, bread, cooked starchy vegetables, milk products, desserts, added fat, and added sugar than did men and women whose mean energy intakes exceeded 1,200 kcal. There were differences between the latter two groups for 10 nutrients and for intakes of fluid milk, meat and eggs, legumes, bread, cooked starchy vegetables, alcoholic beverages, and noncarbonated, sweetened beverages. Diets of men met the RDAs for all nutrients calculated, and diets of women whose intakes exceeded 1,200 kcal met all RDAs except that for iron. Group mean intakes of women with less than 1,200 kcal did not meet the RDAs for calcium, iron, thiamin, riboflavin, and niacin. However, the subgroup with intakes less than 1,200 kcal consumed food of greater nutrient density than did other college students.

Adult↗
PubMed1985

Development and validation of an instrument for characterizing food-related behavior.

An instrument for differentiating between individuals exhibiting conformist and nonconformist or nontraditional food consumption patterns was developed and used for recruitment and identification of respondents for a study of food-related behavior and attitudes. The instrument was designed so that use or nonuse of only one or two foods or food groups was not sufficient to establish the food consumption pattern. Content validity was established by an expert panel. Additional data collected during the study served to demonstrate that the instrument had predictive validity for identification of individuals who followed alternative food consumption patterns. Respondents were asked to indicate their preferred food practices; their designation was related to classification by the Food-Related Behavior Characterization Instrument. Patterns of food exclusion and of frequency of consumption of 35 foods and food groups were consistent with classifications as conformists or nonconformists. In addition to research applications, this instrument may be a valuable tool in clinical settings and for community assessment. Although it is not a substitute for a more detailed dietary history, rapid identification of nonconforming food-related behavior is possible with the Food-Related Behavior Characterization Instrument.

Adolescent↗
PubMed1985

Appalachian adolescents' eating patterns and nutrient intakes.

Meal and snack patterns of 114 male and 111 female adolescents in a southern Appalachian state were examined from 24-hour food records kept on a school day. Breakfast was skipped by 34% of the respondents, and 27% either skipped lunch or ate a snack-type lunch. The evening meal and snacks, each of which contributed about one-third of the daily energy intake, were eaten by 94% and 89%, respectively. Girls' mean intakes of vitamin A, calcium, and iron were low at all eating occasions throughout the day. Boys' mean intakes of iron were low at breakfast, lunch, and snacks; their vitamin A intakes were low at lunch and snacks. Adolescents who prepared their own breakfasts consumed less energy, protein, fat, and niacin at that meal than did adolescents who ate breakfasts prepared by their mothers. However, adolescent-prepared breakfasts were higher in nutrient density for calcium, riboflavin, and thiamin. Evening meals prepared by adolescents were similar in total nutrient content to meals prepared by their mothers but lower in nutrient density for iron and thiamin. Evening meals prepared by adolescents were more likely to include a sandwich and less likely to include a vegetable than were meals prepared by mothers.

Adolescent↗
PubMed1985

Appalachian adolescents' snack patterns: morning, afternoon, and evening snacks.

The snack patterns of 225 adolescents selected from four metropolitan and three rural schools in eastern Tennessee were examined with the use of 24-hour food records kept on a school day. Most (89%) of the respondents ate at least one snack on the day of the survey. Morning snacks, most of which were obtained from school stores or school vending machines, were more likely to include candies and salty snack foods than were afternoon and evening snacks, most of which were eaten at home. Breads and cereals were popular choices for afternoon and evening snacks. Carbonated beverages and desserts were popular during all time periods. Nutrient densities of snacks were low in all time periods but lowest in morning snacks. Nutrients present in lowest amounts were iron, calcium, and vitamin A. Snack patterns of boys and girls were similar, although boys' intakes of energy, calcium, and riboflavin were higher than those of girls.

Adolescent↗