John Clemens’s research while affiliated with Agence Régionale de Santé (ARS) and other places

www.ars.usda.gov/nea/bhnrc/fsrg 43 • One-third of adults, 20+years, met the dietary guidelines recommendation for saturated fat by consuming <10 percent of daily calories from saturated fat. • Adults who met the recommendation had 7.4 % and the adults who did not meet had 13.9 % of daily calories from saturated fat.

The objective of this research is to compare the Day 1 and Day 2 dietary intakes of adults in What We Eat in America, National Health and Nutrition Examination Survey (WWEIA, NHANES) 2013–2016. Dietary recalls of males (n = 2599) and females (n = 2624) 20+ years who had both a Day 1 and Day 2 recall and reported their intake as usual on both days in WWEIA, NHANES 2013–2016 were examined. Mean (±SE) energy intake for males was 2425 ± 26 kcal for Day 1 and 2334 ± 32 kcal for Day 2 (p = 0.004). For females, 1832 ± 18 kcal and 1775 ± 26 kcal were reported for Day 1 and 2, respectively (p = 0.020). There were no significant differences between energy intake on Day 1 and Day 2 within males and females by ten-year age groups. Comparing 20 year age groups for males and females by race/ethnicity (non-Hispanic White, non-Hispanic Black, non-Hispanic Asian, and Hispanic) and income (<131%, 131–350%, and >350% of poverty level) also showed no significant differences in energy intake between Day 1 and Day 2. Mean energy intake of adults was not statistically different between the two days of recall by sex, race/ethnicity or income within selected age groups. Overall, the difference in energy intake was less than 4% for both males and females.

Objectives The 2020–2025 Dietary Guidelines for Americans encourage varying protein intake to include both animal foods and plant foods for the range of nutrients provided. The objective of this study is to estimate proportions of adults’ protein intake from animal and plant sources and the contribution of foods to each. Methods One day dietary intake data of adults 20+ years (N = 5017) in What We Eat in America (WWEIA), NHANES 2015–2016 were used. Proportions of protein intake from animal and plant sources were estimated from the ingredients for the foods in the Food and Nutrient Database for Dietary Studies (FNDDS) 2015–2016. Single ingredient foods such as chicken or beans were classified as 100% animal or plant, respectively. Proportions from multi-ingredient foods were determined from the amounts of animal and plant food ingredients in each item. If ingredients were not specified, the proportions from a similar food were applied. The proportions were applied to the dietary intakes to determine the population intake of protein from animal and plant sources. The WWEIA food categories were used to describe contribution of foods to animal and plant protein intake. Results Animal and plant foods accounted for 67% and 33% of total protein intake, respectively. Excluding mixed dishes, animal protein intake was contributed by dairy products (14%); meats (12%); poultry (16%); seafood (6%); cured meats (8%); and eggs (6%). Mixed dishes contributed 31% of animal protein intake. Protein from plant foods, excluding mixed dishes, was contributed by grains (24%); plant-based protein foods including legumes (4%), nuts and seeds (7%) soy products (1%); vegetables (9%); and fruit (2%). Mixed dishes accounted for 30% of plant protein intake; snacks and sweets contributed 14%. Conclusions Although protein intake from animal sources is relatively diverse, encouraging greater variety of protein intake from plant-based protein foods appears warranted. Funding Sources ARS-USDA.

Objectives Restaurant dining is an important component of the meal patterns of many Americans. Portion sizes, preparation techniques and menu offerings as well as the social aspect of restaurant dining may influence food choices and energy intake at restaurant occasions. The objective of this study is to describe the frequency of restaurant dining among U.S. adults (restaurant reporters) and its contribution to energy intake compared to those who did not report a restaurant occasion (non-reporters). Methods One day of dietary intake data of adults 20 + years (N = 9759; 4722 males, 5037 females) in What We Eat in America, NHANES 2015–2018) were used. Comparisons within age, sex and day of the week were made by t-test. Results were considered significant at P < 0.001. Results On the intake day, 53% of adults reported dining at a restaurant. On weekdays (Monday through Thursday), 48% ate at a restaurant, and on weekends (Friday through Sunday), 60% ate at a restaurant. By age, restaurant dining was reported by 62% of those 20–39 years, 54% of those 40–59 years, and 41% of those 60+ years. Frequency of reporting a restaurant occasion was similar by race/ethnicity and increased with income. Energy intake of restaurant reporters vs non-reporters was 2625 vs 2255 among males (P < 0.001) and 2571 vs 2466 kcal (P < 0.001) among females. Energy intake among restaurant reporters was significantly higher than non-reporters regardless of day of the week. Overall, restaurant food accounted for 46% of reporters’ total energy intake: 44% on weekdays and 48% on weekends. Differences in percentages consuming alcohol between restaurant reporters (26%) and non-reporters (21%) were not significantly different. Conclusions These results indicate that consumption of restaurant foods by adults is associated with higher energy intake. Since restaurant dining is common among adults, efforts to encourage healthy choices and reasonable portions at restaurants could have a beneficial impact on overall energy intake of restaurant patrons. Funding Sources ARS-USDA.