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Food consumption of Sri Lankan adults: an appraisal of serving characteristics


Jayawardena, R and Byrne, NM and Soares, MJ and Katulanda, P and Hills, AP, Food consumption of Sri Lankan adults: an appraisal of serving characteristics, Public Health Nutrition, 16, (4) pp. 653-8. ISSN 1368-9800 (2013) [Refereed Article]

DOI: doi:10.1017/S1368980012003011


OBJECTIVE: The main aim of the present study was to identify food consumption in Sri Lankan adults based on serving characteristics.

DESIGN: Cross-sectional study. Fruits, vegetables, starch, meat, pulses, dairy products and added sugars in the diet were assessed with portion sizes estimated using standard methods.

SETTING: Twelve randomly selected clusters from the Sri Lanka Diabetes and Cardiovascular Study.

SUBJECTS: Six hundred non-institutionalized adults.

RESULTS: The daily intake of fruit (043), vegetable (173) and dairy (039) portions were well below national recommendations. Only 35 % of adults consumed the recommended 5 portions of fruits and vegetables/d; over a third of the population consumed no dairy products and fewer than 1 % of adults consumed 2 portions/d. In contrast, Sri Lankan adults consumed over 14 portions of starch and 35 portions of added sugars daily. Almost 70 % of those studied exceeded the upper limit of the recommendations for starch intake. The total daily number of meat and pulse portions was 278.

CONCLUSIONS: Dietary guidelines emphasize the importance of a balanced and varied diet; however, a substantial proportion of the Sri Lankan population studied failed to achieve such a recommendation. Nutrition-related diseases in the country may be closely correlated with unhealthy eating habits.

Item Details

Item Type:Refereed Article
Research Division:Health Sciences
Research Group:Health services and systems
Research Field:Health services and systems not elsewhere classified
Objective Division:Health
Objective Group:Other health
Objective Field:Other health not elsewhere classified
UTAS Author:Hills, AP (Professor Andrew Hills)
ID Code:110649
Year Published:2013
Web of Science® Times Cited:42
Deposited By:Health Sciences
Deposited On:2016-08-08
Last Modified:2017-11-06

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