Thrita، جلد ۲، شماره ۴، صفحات ۵۸-۶۳
عنوان فارسی Seasonality in Iranian Fruit and Vegetable Dietary Intake
چکیده فارسی مقاله Conclusions Due to seasonal variations in fruit and vegetable dietary intakes, the interventional and case-control studies should consider seasonality. Educational and price controlling programs may control such observed seasonality in the intake of fruit and vegetables. Results The highest consumption of vegetables was seen in summer (289 ± 3.4 g/day) while the lowest was in winter (224 ± 3.2 g/day) (P < 0.1). Fruit consumption showed a more dramatic variation, with a peak in summer (263 ± 6/1 g/day) (P < 0.1) and the lowest level in spring (143 ± 5.0). Energy intake showed a significant but not sharp variation (P < 0.01). Vitamin C had a dramatically significant variation (P < 0.01), with the lowest in the spring. Seasonal variations were not significant in vitamin A intake. Background Increased intake of fruits and vegetables may reduce the prevalence of certain chronic diseases. Seasonality, may affect the availability and quantity of fruit and vegetable diet. Objectives We aimed to assess the seasonal fluctuations in intake of fruit and vegetable as well as vitamin A and C among Iranian households. Materials and Methods We analyzed the existing data of the latest Iranian household food pattern study, collected by three consecutive 24 hours recalls. Totally 7158 Iranian households were selected by Iranian statistic center by a systematic cluster random sampling method. Calculation of energy and nutrients consumptions were made by an access program designed using Iranian food composition table and Modified by USDA and database. Cooking coefficient has been considered for vitamin C. Data were expressed as mean and SE. Intakes during different seasons were compared by one-way ANOVA test. A Newman-Keuls post hoc analysis was used to locate statistical significance in seasons, when an ANOVA was significant.
کلیدواژه‌های فارسی مقاله Fruit،Vegetable،Dietary،Intake
عنوان انگلیسی Seasonality in Iranian Fruit and Vegetable Dietary Intake
چکیده انگلیسی مقاله Conclusions Due to seasonal variations in fruit and vegetable dietary intakes, the interventional and case-control studies should consider seasonality. Educational and price controlling programs may control such observed seasonality in the intake of fruit and vegetables. Results The highest consumption of vegetables was seen in summer (289 ± 3.4 g/day) while the lowest was in winter (224 ± 3.2 g/day) (P < 0.1). Fruit consumption showed a more dramatic variation, with a peak in summer (263 ± 6/1 g/day) (P < 0.1) and the lowest level in spring (143 ± 5.0). Energy intake showed a significant but not sharp variation (P < 0.01). Vitamin C had a dramatically significant variation (P < 0.01), with the lowest in the spring. Seasonal variations were not significant in vitamin A intake. Background Increased intake of fruits and vegetables may reduce the prevalence of certain chronic diseases. Seasonality, may affect the availability and quantity of fruit and vegetable diet. Objectives We aimed to assess the seasonal fluctuations in intake of fruit and vegetable as well as vitamin A and C among Iranian households. Materials and Methods We analyzed the existing data of the latest Iranian household food pattern study, collected by three consecutive 24 hours recalls. Totally 7158 Iranian households were selected by Iranian statistic center by a systematic cluster random sampling method. Calculation of energy and nutrients consumptions were made by an access program designed using Iranian food composition table and Modified by USDA and database. Cooking coefficient has been considered for vitamin C. Data were expressed as mean and SE. Intakes during different seasons were compared by one-way ANOVA test. A Newman-Keuls post hoc analysis was used to locate statistical significance in seasons, when an ANOVA was significant.
کلیدواژه‌های انگلیسی مقاله Fruit,Vegetable,Dietary,Intake
نویسندگان مقاله فاطمه تورنگ | fatemeh toorang
cancer research center, cancer institute of iran, tehran university of medical science, tehran, ir iran

سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

آناهیتا هوشیار راد | anahita houshiarrad
department of nutrition research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran, ir iran; department of nutrition research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran, ir iran. tel 98-9125507026

سازمان اصلی تایید شده: دانشگاه علوم پزشکی شهید بهشتی (Shahid beheshti university of medical sciences)

مرتضی عبداللهی | morteza abdollahi
department of nutrition research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran, ir iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی شهید بهشتی (Shahid beheshti university of medical sciences)

مینا اسماعیلی | mina esmaili
department of nutrition research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran, ir iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی شهید بهشتی (Shahid beheshti university of medical sciences)

ثریا ابراهیم پور کوجان | soraya ebrahimpour koujan
department of nutrition, schools of health and nutrition, tabriz university of medical sciences, tabriz, ir iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی تبریز (Tabriz university of medical sciences)

نشانی اینترنتی http://www.thritajournal.com/index.php?page=article&article_id=11634
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi) 10.5812/thrita.11634
زبان مقاله منتشر شده fa
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نوع مقاله منتشر شده research-article
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