Fruit and vegetable intake in a sample of 11-year-old children in 9 European countries: the pro children cross-sectional survey
2005 (English)In: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 49, no 4, 236-245 p.Article in journal (Refereed) Published
BACKGROUND/AIMS: An adequate fruit and vegetable intake provides essential nutrients and nutritive compounds and is considered an important part of a healthy lifestyle. No simple instrument has been available for the assessment of fruit and vegetable intake as well as its determinants in school-aged children applicable in different European countries. Within the Pro Children Project, such an instrument has been developed. This paper describes the cross-sectional survey in 11-year-olds in 9 countries.
METHODS: The cross-sectional survey used nationally, and in 2 countries regionally, representative samples of schools and classes. The questionnaires, including a precoded 24-hour recall component and a food frequency part, were completed in the classroom. Data were treated using common syntax files for portion sizes and for merging of vegetable types into four subgroups.
RESULTS: The results show that the fruit and vegetable intake in amounts and choice were highly diverse in the 9 participating countries. Vegetable intake was in general lower than fruit intake, boys consumed less fruit and vegetables than girls did. The highest total intake according to the 24-hour recall was found in Austria and Portugal, the lowest in Spain and Iceland.
CONCLUSION: The fruit and vegetable intake in 11-year-old children was in all countries far from reaching population goals and food-based dietary guidelines on national and international levels.
Place, publisher, year, edition, pages
2005. Vol. 49, no 4, 236-245 p.
24-Hour recall; European schoolchildren; Food frequency; Fruit intake; Pro Children study; Vegetable intake
Nutrition and Dietetics Public Health, Global Health, Social Medicine and Epidemiology
Research subject Epidemiology; Nutrition; Public health; Culinary Arts and Meal Science
IdentifiersURN: urn:nbn:se:uu:diva-304977DOI: 10.1159/000087247ISI: 000231540600005PubMedID: 16088087ScopusID: 2-s2.0-23944493593OAI: oai:DiVA.org:uu-304977DiVA: diva2:1034274