METHOD FOR IDENTIFYING DIFFERENCES BETWEEN EXISTING FOOD-INTAKE PATTERNS AND PATTERNS THAT MEET NUTRITION RECOMMENDATIONS

This article describes a mathematical model that takes an existing foo d intake pattern and develops a new pattern that meets a specified set of nutrition recommendations with the minimum change possible. The mo del examines multiple recommendations simultaneously and considers foo ds as they are currently eaten, so it can provide practitioners with n ew insights about strategies for implementing recommendations. The mod el shows serving units per day by food group in both existing and new intake patterns and the recommendations responsible for changes. Recom mendations of the National Research Council are used, and sodium-restr icted (less-than-or-equal-to 2,400 mg) and sodium-unrestricted pattern s are compared. Food intake data are from 915 nonpregnant, nonlactatin g women 19 to 50 years old who participated in the US Department of Ag riculture's 1985 Continuing Survey of Food Intake by Individuals. The sodium-restricted pattern contains proportionately more dairy products , fruit, and red meat and proportionately less grain products, fish, a nd vegetables than the unrestricted-sodium pattern. Nutrition recommen dations responsible for changes in the existing pattern include those for saturated fatty acids (<10% kcal), carbohydrate (greater-than-or-e qual-to 55% kcal), zinc (100% of Recommended Dietary Allowance [RDA]), potassium (greater-than-or-equal-to 3,500 mg/day), and vitamin E (100 % RDA), in addition to sodium. Implications of the sodium recommendati on for food selection and preparation, especially of food mixtures and commercially prepared products, are discussed.