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An Examination of Veterans’ Diet Quality

Author

Listed:
  • Dong, Diansheng
  • Stewart, Hayden
  • Carlson, Andrea
Abstract
Veterans represent about 7 to 8 percent of the U.S. adult population and may participate in Government programs, including healthcare and nutrition education programs administered by the U.S. Department of Veterans Affairs. Registered dietitians and other nutrition professionals work with veterans and their families (at VA healthcare facilities across the country) to promote wellness and prevent disease. In this study, we assess veterans’ diets using the Healthy Eating Index (HEI) of the U.S. Department of Agriculture and the National Cancer Institute. The HEI measures how well diets align with key Federal recommendations, and higher HEI scores are associated with a reduced risk of disease and lower healthcare costs. HEI scores are measured using data from the National Health and Nutrition Examination Survey’s (NHANES) dietary intake module. Individuals participating in this module of the survey complete two 24-hour dietary recalls on nonconsecutive days. They also provide extensive demographic and biomedical data. For the study, we pool survey records collected between 2003 and 2016. Results reveal that, similar to other Americans, veterans could improve their diet quality. Given veterans’ reported energy intake, their consumption of added sugars and solid fats is too high and their consumption of fruits, vegetables, whole grains, and dairy products too low relative to the dietary guidelines. After controlling for demographic characteristics and a general time trend, we find that veterans attained lower total HEI scores for overall diet quality than did nonveterans.

Suggested Citation

  • Dong, Diansheng & Stewart, Hayden & Carlson, Andrea, 2019. "An Examination of Veterans’ Diet Quality," Economic Research Report 301168, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uersrr:301168
    DOI: 10.22004/ag.econ.301168
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