In 1997-98, the Statistics Sweden in co-operation with the National Food Administration (NFA) carried out the second nationwide Swedish dietary survey, Riksmaten. The study was a follow-up of the previous survey (Hulk) carried out in 1989, using similar design and methods. In Riksmaten a representative sample of 2000 households consisted the survey base. In each household one person, aged 18-74 years, was selected to register food intake in a precoded 7-days record book. The participants also filled in a questionnaire with information on body weight, height, education, occupation, physical activity, smoking habits and other lifestyle factors. The sampling design was continuous, i.e. a number of households were invited to participate every second week, thus covering the whole year. The population in Riksmaten 1997-98 was all registered persons in Sweden between 18-74 years. Subjects were drawn by using systematic sampling from a population register. The selection was based on 2,027 individuals and participation rate comprised 60 %. The survey contained 32 questions (regarding height, weight, use of supplements, the type of fats and salt in cooking, smoking and snuff, exercise , education , health status etc.). Purpose: The aim was to examine food consumption and nutrient intake among women and men in Sweden. The dataset contains food registry and a survey from the study participants.
Becker W, Paerson M. Riksmaten 1997-98. Kostvanor och näringsintag i Sverige. Metod- och resultatanalys. Livsmedelsverket.
Nutritional processes, eating patterns and practices, and measurable nutritional parameters such as body mass index (BMI), weight, vitamin levels.
A person having attained full growth or maturity. Adults are of 19 through 44 years of age. For a person between 19 and 24 years of age, YOUNG ADULT is available.
Systematic collections of factual data pertaining to the diet of a human population within a given geographic area.
Social and economic factors that characterize the individual or group within the social structure.
Regular course of eating and drinking adopted by a person or animal.
Behaviors associated with the ingesting of ALCOHOLIC BEVERAGES, including social drinking.
A generic term for fats and lipoids, the alcohol-ether-soluble constituents of protoplasm, which are insoluble in water. They comprise the fats, fatty oils, essential oils, waxes, phospholipids, glycolipids, sulfolipids, aminolipids, chromolipids (lipochromes), and fatty acids. (Grant & Hackh's Chemical Dictionary, 5th ed)
A beverage made from ground COFFEA beans (SEEDS) infused in hot water. It generally contains CAFFEINE and THEOPHYLLINE unless it is decaffeinated.
The principal sterol of all higher animals, distributed in body tissues, especially the brain and spinal cord, and in animal fats and oils.
Any product of NICOTIANA TABACUM that is not smoked but is either inhaled through the nose, chewed, or stored in cheek pouches.
Organic substances that are required in small amounts for maintenance and growth, but which cannot be manufactured by the human body.
Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet.
The amounts of various substances in the diet recommended by governmental guidelines as needed to sustain healthy life.
Linear POLYPEPTIDES that are synthesized on RIBOSOMES and may be further modified, crosslinked, cleaved, or assembled into complex proteins with several subunits. The specific sequence of AMINO ACIDS determines the shape the polypeptide will take, during PROTEIN FOLDING, and the function of the protein.
Total number of calories taken in daily whether ingested or by parenteral routes.
Records of nutrient intake over a specific period of time, usually kept by the patient.
A class of organic compounds composed of carbon, hydrogen, and oxygen in a ratio of Cn(H2O)n. The largest class of organic compounds, including STARCH; GLYCOGEN; CELLULOSE; POLYSACCHARIDES; and simple MONOSACCHARIDES.
Sweet food products combining cane or beet sugars with other carbohydrates and chocolate, milk, eggs, and various flavorings. In the United States, candy refers to both sugar- and cocoa-based confections and is differentiated from sweetened baked goods; elsewhere the terms sugar confectionary, chocolate confectionary, and flour confectionary (meaning goods such as cakes and pastries) are used.
Drinkable liquids combined with or impregnated with CARBON DIOXIDE.
Raw and processed or manufactured milk and milk-derived products. These are usually from cows (bovine) but are also from goats, sheep, reindeer, and water buffalo.
The remnants of plant cell walls that are resistant to digestion by the alimentary enzymes of man. It comprises various polysaccharides and lignins.
Oligosaccharides containing two monosaccharide units linked by a glycosidic bond.
Animal reproductive bodies, or the contents thereof, used as food. The concept is differentiated from OVUM, the anatomic or physiologic entity.
Organic, monobasic acids derived from hydrocarbons by the equivalent of oxidation of a methyl group to an alcohol, aldehyde, and then acid. Fatty acids are saturated and unsaturated (FATTY ACIDS, UNSATURATED). (Grant & Hackh's Chemical Dictionary, 5th ed)
Fatty acids which are unsaturated in only one position.
Behavioral responses or sequences associated with eating including modes of feeding, rhythmic patterns of eating, and time intervals.
Substances taken in by the body to provide nourishment.
A frozen dairy food made from cream or butterfat, milk, sugar, and flavorings. Frozen custard and French-type ice creams also contain eggs.
The edible portions of any animal used for food including cattle, swine, goats/sheep, poultry, fish, shellfish, and game.
The aggregate enterprise of technically producing packaged meat.
Native, inorganic or fossilized organic substances having a definite chemical composition and formed by inorganic reactions. They may occur as individual crystals or may be disseminated in some other mineral or rock. (Grant & Hackh's Chemical Dictionary, 5th ed; McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)
Botanically, a type of single-seeded fruit in which the pericarp enclosing the seed is a hard woody shell. In common usage the term is used loosely for any hard, oil-rich kernel. Of those commonly eaten, only hazel, filbert, and chestnut are strictly nuts. Walnuts, pecans, almonds, and coconuts are really drupes. Brazil nuts, pistachios, macadamias, and cashews are really seeds with a hard shell derived from the testa rather than the pericarp.
A nonreducing disaccharide composed of GLUCOSE and FRUCTOSE linked via their anomeric carbons. It is obtained commercially from SUGARCANE, sugar beet (BETA VULGARIS), and other plants and used extensively as a food and a sweetener.
The infusion of leaves of CAMELLIA SINENSIS (formerly Thea sinensis) as a beverage, the familiar Asian tea, which contains CATECHIN (especially epigallocatechin gallate) and CAFFEINE.
A food group comprised of EDIBLE PLANTS or their parts.
A group of unsaturated fatty acids occurring mainly in fish oils, with three double bonds at particular positions in the hydrocarbon chain.
Marine fish and shellfish used as food or suitable for food. (Webster, 3d ed) SHELLFISH and FISH PRODUCTS are more specific types of SEAFOOD.
Sucrose present in the diet. It is added to food and drinks as a sweetener.
FATTY ACIDS which have the first unsaturated bond in the sixth position from the omega carbon. A typical American diet tends to contain substantially more omega-6 than OMEGA-3 FATTY ACIDS.
UNSATURATED FATTY ACIDS that contain at least one double bond in the trans configuration, which results in a greater bond angle than the cis configuration. This results in a more extended fatty acid chain similar to SATURATED FATTY ACIDS, with closer packing and reduced fluidity. HYDROGENATION of unsaturated fatty acids increases the trans content.
Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.
Use of TOBACCO (Nicotiana tabacum L) and TOBACCO PRODUCTS.