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Mean proportion and population proportion: two answers to the same question?
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The factors influencing differences between the two formulas and the implications of those differences for reporting and interpreting dietary intake data are discussed.Abstract:
Two different, but equally correct, answers can be given to a question such as "What proportion of the cholesterol that is consumed comes from eggs?" This is because the question can have two different meanings, depending on whether one is referring to the mean proportion of cholesterol from eggs or the population proportion. The mean proportion of cholesterol from eggs for a group of persons is determined by first calculating the proportion of cholesterol from eggs for each person and then taking an arithmetic mean of all the proportions. The population proportion is calculated by summing the amount of cholesterol from eggs for all persons and then dividing that by the sum of the cholesterol from all foods for all persons. These two different formulas often yield similar results. Sometimes, however, the results can be quite different because of variation in the ratio, variation in the denominator, and/or the correlation between the ratio and the denominator. Each of these formulas is designed to answer a specific question: the mean proportion addresses the question about the average per person and the population proportion addresses the question of population intakes. But because either may be used to answer the same general question, confusion may result. This article discusses the factors influencing differences between the two formulas and the implications of those differences for reporting and interpreting dietary intake data.read more
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Mental Health, Substance Use, and Suicidal Ideation During the COVID-19 Pandemic - United States, June 24-30, 2020.
Mark É Czeisler,Rashon I. Lane,Emiko Petrosky,Joshua F. Wiley,Aleta Christensen,Rashid Njai,Matthew D. Weaver,Matthew D. Weaver,Rebecca Robbins,Rebecca Robbins,Elise R Facer-Childs,Laura K. Barger,Laura K. Barger,Charles A. Czeisler,Charles A. Czeisler,Charles A. Czeisler,Mark E Howard,Shantha M W Rajaratnam,Shantha M W Rajaratnam +18 more
TL;DR: Community-level intervention and prevention efforts, including health communication strategies, designed to reach these groups could help address various mental health conditions associated with the COVID-19 pandemic.
Journal ArticleDOI
Role of Food Prepared Away from Home in the American Diet, 1977-78 versus 1994-96: Changes and Consequences
TL;DR: Examining changes, between 1977-78 and 1994-96, in the quantity and quality of food Americans consumed that was prepared at home versus away from home found that "away" food was higher in total fat and saturated fat on a per-calorie basis than at-home food.
Posted Content
Energy and Fat Intakes of Children and Adolescents in the United States Data from the National Health and Nutrition Examination Surveys
TL;DR: The lack of evidence of a general increase in energy intake among youths despite an increase in the prevalence of overweight suggests that physical inactivity is a major public health challenge in this age group.
Journal ArticleDOI
Energy and fat intakes of children and adolescents in the united states: data from the national health and nutrition examination surveys.
TL;DR: The lack of evidence of a general increase in energy intake among youths despite an increase in the prevalence of overweight suggests that physical inactivity is a major public health challenge in this age group as discussed by the authors.
BookDOI
Strategies to Reduce Sodium Intake in the United States
TL;DR: Past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior are reviewed and recommendations about strategies that could be implemented to reduce dietary sodium intake are made.
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Journal ArticleDOI
Nutrient sources in the American diet: quantitative data from the NHANES II survey. I. Vitamins and minerals.
TL;DR: Foods sometimes overlooked as important sources are found in some instances to be quantitatively important to population intake, such as spaghetti dishes as an independent source of carotenoids.
Journal ArticleDOI
Identifying important food sources of nutrients
TL;DR: Using food intake records from 37,785 participants in the Nationwide Food Consumption Survey, 1977–78, to identify foods that are important sources of nine nutrients, it is found that breads and rolls were identified as “important” sources because the survey indicated that they were used frequently and in relatively large amounts.