TABLE 3
FROM:
Dietary acid–base balance and intake of bone-related nutrients in Cambridge teenagers
C J Prynne, F Ginty, A A Paul, C Bolton-Smith, S J Stear, S C Jones and A Prentice
BACK TO ARTICLETable 3. Contribution of foods and food groups to percent intake of major bone-related nutrients in boys (n=111) and girls (n=101)
| (a) | Protein | Calcium | Phosphorus | |||
|---|---|---|---|---|---|---|
| Boys | Girls | Boys | Girls | Boys | Girls | |
| Mean (s.d.) | Mean (s.d.) | Mean (s.d.) | Mean (s.d.) | Mean (s.d.) | Mean (s.d.) | |
| Rice and pasta | 2.5 (2.0) | 2.8 (2.2) | 0.95 (0.94) | 1.2 (1.6) | 2.5 (2.4) | 2.8 (2.3) |
| Bread | 11.8 (4.9) | 14.0 (5.6) | 11.8 (5.5) | 12 (5.3) | 9.2 (4.4) | 10.8 (4.7) |
| Breakfast cereals | 3.4 (3.2) | 2.6 (2.9) | 1.5 (2.7) | 0.82 (1.1) | 4.6 (4.8) | 3.3 (4.6) |
| Cakes, biscuits, puddings | 4.9 (3.4) | 7.9 (4.7) | 7.2 (5.4) | 9.3 (6.4) | 6.6 (4.9) | 10.2 (7.2) |
| Milk and cream | 9.4 (6.4) | 8.1 (6.1) | 25.3 (15) | 19 (13) | 15.3 (9.7) | 12.6 (9.0) |
| Cheese and yoghourt | 7.9 (7.1) | 12.6 (8.1) | 16.8 (13) | 23 (13) | 9.9 (7.9) | 14.1 (8.5) |
| Eggs and egg/cheese dishes | 6.8 (6.1) | 6.1 (6.4) | 9.0 (9.8) | 7.8 (9.0) | 7.0 (6.4) | 5.9 (6.2) |
| Spreading fats | 0.3 (0.4) | 0.3 (0.5) | 0.23 (0.23) | 0.19 (0.19) | 0.32 (0.33) | 0.33 (0.33) |
| Meat and meat dishes | 33.0 (12.5) | 24.2 (15.5) | 4.9 (3.6) | 3.3 (3.3) | 18.7 (8.5) | 13.5 (9.3) |
| Fish | 4.7 (5.6) | 3.5 (4.4) | 1.1 (1.6) | 0.78 (1.2) | 3.2 (4.0) | 2.3 (2.9) |
| Leafy vegetables | 0.4 (0.4) | 0.4 (0.4) | 0.56 (0.72) | 0.72 (0.71) | 0.42 (0.47) | 0.53 (0.49) |
| Other vegetables | 3.1 (2.4) | 4.6 (3.8) | 2.7 (2.3) | 2.9 (1.9) | 3.8 (2.7) | 5.0 (3.4) |
| Potatoes and potato products | 5.4 (3.0) | 5.5 (3.0) | 2.0 (1.6) | 1.7 (1.1) | 6.5 (3.6) | 6.8 (4.1) |
| Fruit and nuts | 1.7 (2.5) | 2.1 (2.0) | 1.4 (1.8) | 1.6 (1.6) | 1.9 (2.5) | 2.7 (2.3) |
| Sugars and confectionery | 2.2 (2.1) | 2.7 (1.9) | 4.7 (4.7) | 5.0 (3.6) | 3.3 (3.1) | 3.9 (2.7) |
| Beverages of which watera | 1.5 (1.0) | 1.2 (0.9) | 8.1 (6.0) | 9.3 (6.8) | 4.5 (3.1) | 3.3 (2.7) |
| 4.5 (5.5) | 6.7 (7.0) | |||||
| Miscellaneous | 1.5 (1.4) | 1.4 (1.1) | 1.7 (1.9) | 1.6 (1.6) | 2.2 (2.3) | 2.1 (1.8) |
| (b) | Magnesium | Potassium | Sodium | |||
| Boys | Girls | Boys | Girls | Boys | Girls | |
| Mean (s.d.) | Mean (s.d.) | Mean (s.d.) | Mean (s.d.) | Mean (s.d.) | Mean (s.d.) | |
| Rice and pasta | 3.3 (2.7) | 3.1 (2.6) | 1.1 (0.95) | 1.5 (1.6) | 1.2 (2.2) | 1.9 (2.5) |
| Bread | 12.5 (7.0) | 14.3 (6.5) | 5.2 (3.0) | 5.8 (2.6) | 17.6 (7.1) | 19.2 (7.0) |
| Breakfast cereals | 6.8 (7.4) | 4.7 (6.1) | 3.0 (3.5) | 2.2 (3.1) | 6.0 (6.6) | 4.8 (5.2) |
| Cakes, biscuits, puddings | 5.7 (4.8) | 8.4 (5.2) | 4.3 (3.1) | 6.2 (3.8) | 5.7 (4.3) | 9.0 (6.7) |
| Milk and cream | 9.5 (6.5) | 8.0 (6.4) | 11.7 (8.2) | 9.3 (7.0) | 4.0 (3.1) | 3.3 (3.0) |
| Cheese and yoghourt | 3.3 (2.9) | 4.4 (2.8) | 2.6 (2.8) | 3.3 (3.1) | 5.0 (4.6) | 7.3 (4.9) |
| Eggs and egg/cheese dishes | 3.5 (3.6) | 2.8 (3.0) | 3.0 (3.2) | 2.6 (2.8) | 7.7 (7.7) | 6.5 (7.1) |
| Spreading fats | 0.1 (0.14) | 0.1 (0.13) | 0.16 (0.26) | 0.25 (0.66) | 3.6 (2.4) | 3.8 (2.2) |
| Meat and meat dishes | 11.2 (5.6) | 7.7 (5.7) | 14 (6.3) | 9.5 (6.8) | 23.9 (11.5) | 16.8 (12.0) |
| Fish | 1.9 (2.3) | 1.3 (1.6) | 2.0 (2.6) | 1.4 (1.9) | 2.4 (3.8) | 1.9 (2.9) |
| Leafy vegetables | 0.44 (0.62) | 0.54 (0.58) | 1.0 (1.7) | 1.2 (0.99) | 0.2 (0.3) | 0.4 (0.5) |
| Other vegetables | 5.3 (3.7) | 6.8 (4.6) | 6.8 (3.9) | 9.8 (6.3) | 4.7 (5.3) | 5.1 (4.9) |
| Potatoes and potato products | 12.3 (6.4) | 12.3 (6.5) | 24.5 (11.1) | 23.8 (11.8) | 4.7 (4.0) | 5.3 (4.4) |
| Fruit and nuts | 5.0 (4.9) | 6.7 (5.6) | 5.8 (5.1) | 7.7 (6.7) | 0.5 (1.0) | 0.6 (1.1) |
| Sugars and confectionery | 4.6 (4.5) | 5.5 (3.9) | 2.9 (2.6) | 3.6 (2.5) | 1.0 (1.0) | 1.2 (0.8) |
| Beverages | 12.1 (7.1) | 11.7 (5.8) | 8.9 (5.6) | 8.9 (6.0) | 2.1 (1.5) | 2.5 (1.5) |
| Miscellaneous | 2.1 (20) | 2.1 (1.6) | 3.2 (2.9) | 2.5 (2.0) | 9.7 (7.1) | 10.5 (8.2) |
| (c) | Vitamin C | Vitamin D | Vitamin K | |||
| Boys | Girls | Boys | Girls | Boys | Girls | |
| Mean (s.d.) | Mean (s.d.) | Mean (s.d.) | Mean (s.d.) | Mean (s.d.) | Mean (s.d.) | |
| Rice and pasta | 0.13 (0.82) | 0.44 (1.1) | 0.3 (1.0) | 0.46 (1.4) | 1.3 (3.6) | 3.2 (6.4) |
| Bread | 0 (0) | 0 (0) | 0.53 (2.1) | 0.3 (0.78) | 3.3 (3.7) | 2.6 (2.1) |
| Breakfast cereals | 0.79 (2.6) | 0.82 (2.8) | 15 (17) | 11 (15) | 1.3 (2.2) | 0.94 (2.1) |
| Cakes, biscuits, puddings | 0.84 (1.3) | 1.1 (1.4) | 19 (17) | 23 (17) | 8.5 (8.1) | 10 (7.2) |
| Milk and cream | 3.6 (4.5) | 2.2 (2.1) | 2.9 (4.7) | 2.3 (3.9) | 1.5 (2.3) | 1.1 (2.1) |
| Cheese and yoghourt | 0.33 (0.56) | 0.28 (0.47) | 2.7 (3.2) | 3.5 (3.0) | 1.6 (1.9) | 2.0 (2.1) |
| Eggs and egg/cheese dishes | 1.4 (2.1) | 1.3 (1.7) | 15 (15) | 10 (16) | 4.6 (6.0) | 4.1 (5.1) |
| Spreading fats | 0 (0) | 0 (0) | 28 (20) | 33 (20) | 5.1 (5.2) | 5.0 (6.9) |
| Meat and meat dishes | 2.5 (3.2) | 1.2 (1.7) | 6.0 (7.5) | 4.7 (6.6) | 7.6 (6.5) | 4.5 (5.6) |
| Fish | 0 (0.59) | 0 (0.14) | 7.3 (15) | 8.4 (16) | 1.1 (2.4) | 0.7 (1.6) |
| Leafy vegetables | 5.4 (7.9) | 5.1 (5.4) | 0 (0.2) | 0 (0.24) | 24 (19.6) | 27 (20) |
| of which cooked leafy veg. | 16 (19) | 17 (19) | ||||
| salad | 11 (12) | 6.8 (8.4) | ||||
| Other vegetables | 9.5 (8.4) | 14.7 (12.5) | 0 (0) | 0 (0.12) | 13 (8.9) | 14 (8.6) |
| of which green peas, beans | 5.5 (5.5) | 6.7 (7.0) | ||||
| Potatoes and potato products | 20.5 (16) | 19 (16.3) | 1.1 (2.8) | 1.5 (3.4) | 12 (9.7) | 8.5 (6.5) |
| Fruit and nuts | 13.5 (17) | 12.3 (12.7) | 0 (0) | 0 (0) | 2.4 (2.9) | 3.8 (4.2) |
| Sugars and confectionery | 0.5 (1.0) | 0.56 (1.0) | 0 (0) | 0 (0.2) | 3.0 (6.1) | 1.8 (2.0) |
| Beverages | 40 (28) | 40 (27) | 0 (0) | 0 (0) | 1.9 (4.1) | 2.4 (4.5) |
| Miscellaneous | 0.96 (1.8) | 0.75 (1.1) | 1.5 (2.0) | 1.5 (2.4) | 7.7 (6.9) | 8.4 (9.8) |
a Beverages included drinking water from the tap, which, in the Cambridge hard water area, is a significant source of calcium.
Milk includes drinks made up with milk, such as cocoa, drinking chocolate and milk shakes and milk added to tea/coffee.
Other vegetables include vegetable dishes.
Potatoes include all preparations of potatoes including chips and potato products such as crisps.
Fruit includes fresh, cooked, canned and dried.
Beverages include water, tea, coffee, fruit juices, fruit squashes, carbonated drinks, alcoholic drinks and powdered beverages without added milk/water.
Miscellaneous includes soups, sauces, spices and flavourings.
