Date of Graduation

2001

Document Type

Thesis

Degree Type

MS

Committee Chair

Cindy Fitch

Abstract

The diet quality of children in today’s society has been a growing concern to health officials. The incidence of childhood obesity is on the rise and with this comes the increased risk of future disease. West Virginia is known to have the highest rate of obesity in the United States, the third highest rate of self-reported hypertension followed by a mortality rate for cardiovascular disease that is 21% higher then the national average, and the fifth highest rate for smoking (Barnette, et al., 1998). Over two-thirds of West Virginia is considered to be a rural area (Barnette et al., 1998) and for this reason is a prime location to look at the nutrient intake of children living in an area of high health related risk and low access to health care. Methods: Dietary intakes of 250 5th grade children were assessed. Their intakes were recorded via the Youth/Adolescent Questionnaire; an instrument designed to assess the long-term dietary intake of pre-adolescent children. The risk factors assessed include weight, blood pressure and cholesterol levels via a finger-stick. A number of questionnaires designed to access activity level and environmental factors were completed and from these the children were categorized as at risk or not at risk for cardiovascular disease. The diet qualities of the at-risk children were then compared to the diet quality of the not at risk child. Children were also categorized by their percentage of intake from fat. Children were categorized as high fat if they consumed 30% or more of their calories from fat. The statistics were calculateded using SAS. This study was approved by the IRB and consent was received from both the parents and the child. Results: The children at-risk for CVD consumed significantly less vitamin E and calcium (P< 0.05) with trends towards less riboflavin, niacin, vitamin D and zinc (P< 0.06). Percentage of calories from macronutrients was almost identical between the two risk groups even though total calorie intake was significantly different. When the children were categorized by fat intake, the high fat diets consumed more calories. Percentage of calories from protein did not differ but there was a significant difference in the percentage of calories from fat and carbohydrates (P< 0.01). The children with high-fat diets consumed significantly less vitamin C and significantly more vitamin E (P< 0.01). Discussion: Children continue to consume high amounts of food. While they have begun to lower their fat intake they have replaced their fat with carbohydrates rather then lowering their overall intake. These data suggest that children at-risk consume less meat/meat products as well as milk/milk products. These are all good sources of the vitamins these children were low in. Children that consume low-fat diets appear to consume more fruits and vegetables. Overall children are consuming low amounts of vitamin E, lower then the standards set by the Institute of Medicine. Interventions targeting these key areas and promoting a healthy lifestyle would benefit today’s children.

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