{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,29]],"date-time":"2025-10-29T13:11:49Z","timestamp":1761743509385},"reference-count":52,"publisher":"Cambridge University Press (CUP)","issue":"11","license":[{"start":{"date-parts":[[2011,6,23]],"date-time":"2011-06-23T00:00:00Z","timestamp":1308787200000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Public Health Nutr."],"published-print":{"date-parts":[[2011,11]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec id=\"S1368980011001224_abs1\" sec-type=\"general\"><jats:title>Objective<\/jats:title><jats:p>To identify food sources of nutrients in adolescents\u2019 diets and to identify differences in food sources according to individual characteristics.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980011001224_abs2\" sec-type=\"general\"><jats:title>Design<\/jats:title><jats:p>A cross-sectional evaluation was carried out in the 2003\/2004 school year. Self-administered questionnaires were used and a physical examination was performed. Diet was evaluated using an FFQ.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980011001224_abs3\" sec-type=\"general\"><jats:title>Setting<\/jats:title><jats:p>Public and private schools in Porto, Portugal.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980011001224_abs4\" sec-type=\"subjects\"><jats:title>Subjects<\/jats:title><jats:p>Adolescents aged 13 years (<jats:italic>n<\/jats:italic>1522) enrolled at school.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980011001224_abs5\" sec-type=\"results\"><jats:title>Results<\/jats:title><jats:p>The main sources of energy were starchy foods (26\u00b75 %), dairy (12\u00b75 %) and meat (12\u00b70 %). The major contributors to carbohydrate intake were starchy foods (38\u00b72 %) and fruit (13\u00b78 %) and to protein intake were meat (28\u00b70 %), dairy products (20\u00b73 %), starchy foods (15\u00b73 %) and seafood (13\u00b76 %). The main sources of total fat were meat (22\u00b70 %), starchy foods (13\u00b74 %) and dairy products (12\u00b77 %). Sweets and pastries presented important contributions to energy (11\u00b71 %), carbohydrate (12\u00b74 %), total fat (13\u00b73 %) and saturated fat (16\u00b76 %) intakes. Parental education was inversely associated with the contribution of sweets and pastries to energy, carbohydrate and fat intakes and it was positively associated with the seafood contribution to protein intake.<\/jats:p><\/jats:sec><jats:sec id=\"S1368980011001224_abs6\" sec-type=\"conclusion\"><jats:title>Conclusions<\/jats:title><jats:p>The major sources of carbohydrates were starchy foods, which also accounted for a quarter of energy intake. Dairy products plus meat accounted for another quarter of energy. Meat was a major source of protein and fats. Sweets and pastries contributed more than 10 % to energy, carbohydrates, total and saturated fat. 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