Comparison of energy and nutrient sources of elderly Hispanics and non-Hispanic whites in New Mexico

Objective Identification and comparison of frequently consumed foods and im portant food sources of energy, protein, total fat, vitamin A, vitamin C, v itamin E, vitamin B-6, folate, and calcium of elderly Hispanics and non-His panic whites. Design Dietary intake data were collected using a modified Health Habits an d History Questionnaire (a food frequency questionnaire) for 735 subjects w ho participated in the New Mexico Elder Health Survey. Subjects The sample consisted of 330 Hispanics (176 men and 154 women)and 4 05 non-Hispanic whites (214 men and 191 women) between the ages of 65 and 9 6 years. Subjects mere those with food frequency data among 883 participant s who completed the clinical visit of the New Mexico Elder Health Survey. Results Results show the top-ranked frequently consumed foods by gender and ethnicity and top-ranked food sources of energy and 8 nutrients. Regional foods were important sources of nutrients in the diets of both Hispanics an d non-Hispanic-whites, however, more so for the Hispanics. Chile sauces wer e notable sources of vitamin A, vitamin C, and folate among both groups. Bo th ethnic groups demonstrated selection of low-fat and skim milk and modera tion in consumption of red meat. Applications These data will be useful for designing nutrition education pr ograms, for studying the relationship between diet and disease among elderl y Hispanics and non-Hispanic whites, and for designing assessment instrumen ts for the elderly and other ethnic populations.