ResearchAssociations of social and demographic variables with calcium intakes of high school students
Section snippets
Development of the Food Frequency Questionnaire
Because most existing food frequency questionnaires (FFQs) for estimation of calcium intake were developed for use with adult or elderly women 22., 23., 24., an FFQ was developed for this study. Two approaches were used to choose items for the FFQ: (a) selection of foods high in calcium from existing questionnaires and from food composition tables; and (b) identification of foods that are lower in calcium but that contribute substantially to calcium intake 25., 26.. Some foods that would
RESULTS
Of the 785 students included in the analysis, 338 were boys, 444 were girls, and 3 did not report gender. Descriptive data about the subjects are presented in Table 1. The three subjects who did not indicate gender were excluded from comparisons between boys and girls.
DISCUSSION
The major findings of this study were that the estimated calcium intake of many adolescents is lower than current recommendations, and that, although a number of social and demographic variables are associated with calcium intakes, much of the variability in intakes could not be explained. In interpreting these findings, it is important to address possible limitations of the data collection instrument. FFQs are generally acknowledged as useful in assessing usual dietary intakes of large numbers
APPLICATIONS
Although the variables investigated in this study left much of the variability in calcium intake unexplained, the results have several implications for action. The positive associations between taste enjoyment of dairy products and calcium intake should not be disregarded. Interventions emphasizing appeals to taste may be one means of influencing the calcium intake of adolescents. The positive impact of behavioral modeling of milk by friends and family, or of positive perceptions of family
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Acknowledgements
I thank the students for their participation, the school board and teachers for their assistance, Sara Paré, MSc, for her contributions to the pretesting phase, and the Dairy Bureau of Canada for financial support of this research.
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