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X Demographics
Mendeley readers
Attention Score in Context
| Title |
Several grain dietary patterns are associated with better diet quality and improved shortfall nutrient intakes in US children and adolescents: a study focusing on the 2015–2020 Dietary Guidelines for Americans
|
|---|---|
| Published in |
Nutrition Journal, February 2017
|
| DOI | 10.1186/s12937-017-0230-0 |
| Pubmed ID | |
| Authors |
Yanni Papanikolaou, Julie Miller Jones, Victor L. Fulgoni |
| Abstract |
The present study identified the most commonly consumed grain food patterns in US children and adolescents (2-18 years-old; N = 8,367) relative to those not consuming grains and compared diet quality and nutrient intakes, with focus on 2015-2020 Dietary Guidelines for Americans (2015-2020 DGA) shortfall nutrients. Cluster analysis using data from the National Health and Nutrition Examination Survey 2005-2010, identified 8 unique grain food patterns: a) no consumption of main grain groups, b) cakes, cookies and pies, c) yeast bread and rolls, d) cereals, e) pasta, cooked cereals and rice, f) crackers and salty snacks, g) pancakes, waffles and French toast and other grains, and h) quick breads. Energy intake was higher for all grain cluster patterns examined, except 'cereals', compared to no grains. Children and adolescents in the 'yeast bread and rolls', 'cereals', 'pasta, cooked cereals and rice', and 'crackers and salty snacks' patterns had a higher diet quality relative to no grains (all p < 0.01). Energy adjusted (EA) dietary fiber intake was greater in five of the seven grain patterns, ranging from 1.8 - 2.8 g more per day (all p < 0.01), as compared to those consuming no grains. All grain patterns, except cakes, cookies and pies had higher EA daily folate relative to children in the no grains pattern (all p < 0.0001). EA total fat was lower in 'cereals', 'pasta, cooked cereals and rice', and 'pancakes, waffles, French toast and other grains' in comparison to the no grains food pattern (all p < 0.01). EA magnesium intakes were greater in children and adolescents consuming 'yeast bread and rolls', 'pasta, cooked cereals and rice', and 'quick breads', while EA iron was higher in all grain patterns relative to no grains (all p < 0.01). EA vitamin D intake was higher only in children consuming 'cereals' vs. no grain group (p < 0.0001). There were no significant differences in total or added sugar intake across all grain clusters as compared to no grains. Consumption of several, but not all, grain food patterns in children and adolescents were associated with improved 2015-2020 DGA shortfall nutrient intakes and diet quality as compared to those consuming no grains. |
X Demographics
The data shown below were collected from the profiles of 11 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United States | 6 | 55% |
| United Kingdom | 2 | 18% |
| Canada | 1 | 9% |
| Unknown | 2 | 18% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 8 | 73% |
| Scientists | 2 | 18% |
| Practitioners (doctors, other healthcare professionals) | 1 | 9% |
Mendeley readers
The data shown below were compiled from readership statistics for 71 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 71 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 13 | 18% |
| Researcher | 10 | 14% |
| Student > Ph. D. Student | 6 | 8% |
| Student > Doctoral Student | 3 | 4% |
| Student > Bachelor | 3 | 4% |
| Other | 12 | 17% |
| Unknown | 24 | 34% |
| Readers by discipline | Count | As % |
|---|---|---|
| Medicine and Dentistry | 12 | 17% |
| Nursing and Health Professions | 10 | 14% |
| Agricultural and Biological Sciences | 7 | 10% |
| Sports and Recreations | 4 | 6% |
| Social Sciences | 3 | 4% |
| Other | 9 | 13% |
| Unknown | 26 | 37% |
Attention Score in Context
This research output has an Altmetric Attention Score of 149. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 28 June 2017.
All research outputs
#232,135
of 22,955,959 outputs
Outputs from Nutrition Journal
#76
of 1,436 outputs
Outputs of similar age
#5,600
of 310,289 outputs
Outputs of similar age from Nutrition Journal
#2
of 17 outputs
Altmetric has tracked 22,955,959 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 98th percentile: it's in the top 5% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,436 research outputs from this source. They typically receive a lot more attention than average, with a mean Attention Score of 36.2. This one has done particularly well, scoring higher than 94% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 310,289 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 98% of its contemporaries.
We're also able to compare this research output to 17 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 88% of its contemporaries.