3. This summary report describes the methods used and the main findings with regard
to food and beverage consumption, nutrient intakes and anthropometric, physical
activity and attitudinal data from the National Teen Food Consumption Survey
(NTFS). This survey investigated habitual food and beverage consumption, physical
activity, health & lifestyle characteristics and factors influencing food choice in a
representative sample of 13-17 year olds (n=441) in the Republic of Ireland. The
extensive electronic database which has been compiled from this survey has been
collated with data from the National Children’s Food Consumption Survey (NCFS) of
5-12 year olds (n=594) and is one of the most comprehensive of its type in Europe
providing the Irish food industry, regulatory authorities and policy makers with a
state of the art database for estimating intakes of foods, nutrients and food
chemicals in 5-17 year olds. It represents a very valuable resource which has many
applications including product development and promotion as well as for the
development and implementation of National and EU policy.
4. AIMS AND OBJECTIVES OF THE SURVEY
1. To establish in a representative sample of teenagers aged 13 to 17
years on the Republic of Ireland a database of:
habitual food and beverage consumption
height, weight, waist & hip circumferences
health and lifestyle characteristics
factors influencing food choice
socio-demographic characteristics
2. To apply this database to investigate:
food and nutrient intakes in relation to nutritional adequacy
and excess and compliance with current dietary guidelines
body weight, habitual physical activity levels, lifestyle and
socio-demographic characteristics, and attitudes in relation
to food and health
In addition the survey design and the database structure were selected
with a view to facilitate its use for a number of other key purposes,
including:
risk assessment for exposure to chemical and biological hazards in
the food supply
the development of quantitative and qualitative food based dietary
guidelines for healthy eating
estimation of current nutrient intakes, and modeling of potential
future nutrient intakes from fortified foods and nutritional
supplements
to provide scientific data to underpin food product development and
promotion
6. SAMPLING AND RECRUITMENT PROCEDURES
A sample of 441 teenagers aged 13-17 years (224 males, 217 females) were selected
from 32 secondary schools throughout the Republic of Ireland. Schools were selected
from a database of secondary schools available from the Department of Education and
Science. All schools in this database (n=722) were classified into secondary (56%),
vocational (31%) or comprehensive/community schools (13%). Schools were further
classified according to gender served (‘all boys’, ‘all girls’ or ‘mixed’), whether
disadvantaged or not disadvantaged and location (urban or rural). A number of schools
were randomly selected from each category.
An introductory letter and information about the survey was posted to the principal of
each selected school. This was followed up by a phone call from the coordinating
nutritionist in each centre. Over 95% of schools selected agreed to participate in the
survey. The school principal was given information packs to give to all students to bring
home to their parents/guardians. Information packs contained an introductory letter, an
information brochure and a reply slip. If the parent/guardian and the selected teenager
were interested in finding out more about participating in the survey they were
instructed to fill out their contact details on the reply slip and return it to the school and
a visit from one of the researchers was arranged.
METHODS OF DATA COLLECTION
Food intake was determined using a 7-day semi-weighed food record. The respondent
kept a diary of everything he/she ate and drank over a one-week period, recording the
time, location, cooking method and quantity of each item of food and drink consumed.
To ensure that the level of detail and accuracy of recording was kept at a consistently
high level, a researcher visited the respondent in their home four times during the
recording week. A comprehensive quantification protocol, which included a combination
of food quantification methods, was used to obtain the best estimates of food and drink
consumed. Each respondent was given a food scales and asked to weigh foods that they
commonly consumed during the week. A specially designed photographic food atlas was
7. used to assign weights to other foods. Respondents were encouraged to keep food
packaging to allow improved accuracy of the food and portion descriptions.
Self-administered questionnaires were used to collect information on parental
employment and education, social and demographic variables, lifestyle factors, habitual
physical activity levels, factors influencing food choice, supplement use and dieting
habits. The researcher carried out body measurements, including height, weight and
waist and hip circumferences.
Fieldwork was carried out from September 2005 to September 2006. Data collection was
seasonally balanced. The data were compiled into a fully integrated relational database,
meaning that each piece of data collected for each respondent is linked to that
respondent’s ID number. Quality control procedures were implemented throughout the
collection, processing and compilation of data.
11. During the course of the survey, respondents recorded 1761 individual food items into the
7-day food diary. Each food was allocated to one of 68 food groups. The above tables
summarise some of the data from the report on the average food group intakes in the total
population and in consumers only.
Commonly consumed foods
Analysis still in progress
13. Mean daily energy and macronutrient intakes and the % of energy from
macronutrients of males and females are presented below. Males had higher
intakes of energy and all macronutrients than females. Among both sexes, energy
intakes were higher in 15-17 year olds than 13-14 year olds.
Mean and SD of energy and macronutrients and the % of energy from macronutrients in
males and females aged 13 to 17 years
Total Population Males Females
(n=441) (n=224) (n=217)
Mean SD Mean SD Mean SD
Energy (MJ) 8.3 2.4 9.5 2.4 7.1 1.9
Protein (g) 73.1 24.9 85.5 24.2 60.3 18.2
% Energy 14.8 2.6 15.2 2.5 14.3 2.6
Fat (g) 78.7 26.8 89.1 26.8 68.0 22.0
% Energy 35.6 5.0 35.4 5.2 35.8 4.8
CHO (g) 257.8 78.2 292.6 79.8 222.0 57.8
% Energy 49.0 5.1 48.7 5.4 49.3 4.8
Mean daily % Energy from macronutrients
Over half (females: 57%,
Protein
15% males: 54%) of teenagers
surveyed did not meet the
Carbohydrate recommendation for fat of
49%
total fat intake ≤ 35%
Fat
36% energy (Institute of
Medicine 2002)
14. Percentage contribution of food groups to energy
Five food groups contributed
Meat & meat 59% of energy intake in the
Other products
18% 16%
population overall, i.e. meat and
Beverages
5% meat products (16%), breads
Bread & rolls
Biscuits, cakes
& pastries
12% (12%), sugars, preserves,
5%
Breakfast cereals Sugars,
confectionery and savoury snacks
6% confectionery,
preserves & (12%), potatoes and potato
savouries
Grains, rice, 12%
pasta & products (10%) and milk and
savouries
7%
Milk & yoghurt Potatoes & yoghurt (9%), shown above.
9% potato products
10%
Percentage contribution of food groups to fat
The four main sources of fat in
the diet were meat and meat
Other
Meat & meat
products
products (22%), sugars,
22% 22%
preserves, confectionery and
savoury snacks (13%), milk and
Grains, rice, pasta
Sugars,
& savouries
confectionery, yoghurt (12%) and butter,
6%
preserves &
Biscuits, cakes savouries spreading fats and oils (9%),
& pastries 13%
6%
contributing between them
Potatoes & Milk & yoghurt
potato products 12% 56% of the fat content of the
10%
Butter,
spreading fats diet.
& oils
9%
15. Percentage contribution of food groups to carbohydrate
The four main sources of
carbohydrate in the diet were
Bread & rolls
18% breads (18%), sugars,
Other
28%
preserves, confectionery and
Sugars,
confectionery, savoury snacks (13%),
preserves &
savouries
13% potatoes and potato products
Grains, rice,
pasta & savouries
9%
(13%) and breakfast cereals
Potatoes & potato
products
13%
(10%), contributing 54% of
Beverages
9%
Breakfast
cereals
the total carbohydrate intake.
10%
Percentage contribution of food groups to protein
Sixty four percent of the
Other protein content of the diet was
24%
Meat & meat
products
provided by three food groups,
40%
Potatoes &
meat and meat products
potato products
5% (40%), milk and yoghurt
Grains, rice,
pasta & (12%) and breads (12%).
savouries
7%
Bread & rolls
12% Milk & yoghurt
12%
16. Mean and SD of daily intakes of micronutrients in the total population and for males and
females aged 13 to 17 years
Total Population Males Females
(n=441) (n=224) (n=217)
Mean SD Mean SD Mean SD
Vitamins
Retinol (μg) 363 295 416 315 308 262
Carotene (μg) 2593 2393 2909 2751 2267 1909
Total Vitamin A (μg) 795 539 901 601 686 441
Vitamin D (μg) 2.7 2.4 3.0 2.6 2.3 2.2
Vitamin E (mg) 8.7 8.2 9.3 6.4 8.0 9.7
Thiamin (mg) 2.1 2.8 2.2 2.4 1.9 3.2
Riboflavin (mg) 2.3 2.8 2.6 2.5 2.0 3.1
Pre-formed Niacin (mg) 22.6 10.5 26.5 11.0 18.7 8.3
Total Niacin Equivalents (mg) 37.0 14.4 43.3 14.6 30.5 10.8
Vitamin B6 (mg) 2.8 2.8 3.1 2.5 2.5 3.1
Vitamin B12 (μg) 5.1 3.3 6.0 3.2 4.2 3.1
Folate (μg) 276 150 320 157 230 129
Biotin (μg) 32.0 37.9 37.9 38.6 25.9 36.2
Pantothenate (mg) 6.3 4.2 7.3 4.1 5.2 4.0
Vitamin C (mg) 95 94 98 87 92 100
Minerals
Calcium (mg) 906 406 1070 409 738 328
Magnesium (mg) 234 87 271 92 196 62
Phosphorous (mg) 1210 436 1413 430 1000 331
Iron (mg) 12.4 11.7 14.1 11.5 10.7 11.6
Copper (mg) 1.0 0.5 1.2 0.6 0.8 0.4
Zinc (mg) 8.7 3.7 10.2 3.7 7.2 3.1