Dietary fibre (DF) plays a major role in normal bowel function and adequate intakes are important across the lifecycle to prevent chronic conditions such as constipation. Data from the National Teens’ Food Survey (NTFS) (2005-06) (www.iuna.net) over 15 years ago in Ireland have shown low intakes of DF in Irish teenagers (16g/d)(1) which is in keeping with findings from other European countries(2). This study aimed to use new data provided from the NTFS II (2019-20) to estimate current intake and sources of DF for teenagers in Ireland.
In the NTFS II, food and beverage intake data were collected from 428 teenagers (13-18y) in the Republic of Ireland using a 4-day weighed food record. Nutrient intakes were estimated using Nutritics©based on UK and Irish food composition data and usual intakes of dietary fibre were calculated via the NCI-method using SAS© Enterprise Guide. Mean DF intakes were compared with the adequate intake (AI) proposed by EFSA of 19g/d for 13-14-year-olds, 21g/d for 15-17-year-olds and 25g/d for 18-year-olds for normal bowel function(3). The percent contribution of food groups to dietary fibre intake was calculated using SPSS© V26 by the mean proportion method (which provides information about the sources that are contributing to the nutrient intake ‘per person’)(4).
The mean intake of DF for 13–18-year-olds was 16.9g/d with boys having a higher MDI of DF (18.9g/d) than girls (15.0g/d) (p<0.001). The MDI of DF was 16.2g/d for 13–14-year-olds, 17.3g/d for 15–17-year-olds and 17.6g/d for 18-year-olds with intakes below the AI for all age groups. The key sources of DF were ‘bread & rolls’ (19%) (primarily white bread 11%), ‘grains, rice, pasta & savouries’ (14%), ‘potatoes & potato products’ (13%) and ‘breakfast cereals’ (12%). Other sources were ‘meat & meat products & dishes’ (9%), ‘vegetables & vegetable dishes’ (9%), ‘sugars, confectionery, preserves & savoury snacks (7%) and ‘fruit & fruit juices’ (7%).
While this study has shown a small increase in DF intake among teenagers in Ireland since 2005-06, intakes are still below the AI for all age groups and strategies are needed to increase DF intakes for this age-group. Cereals & cereal products, potatoes, vegetables, fruit and meat dishes are key sources of dietary fibre in the diets of Irish teenagers. These data may be useful in developing food-based dietary guidelines for teenagers in Ireland.


Dietary fibre (DF) plays a major role in normal bowel function and adequate intakes are important across the lifecycle to prevent chronic conditions such as constipation. Data from the National Teens’ Food Survey (NTFS) (2005-06) ([www.iuna.net](http://www.iuna.net/)) over 15 years ago in Ireland have shown low intakes of DF in Irish teenagers (16g/d)(1) which is in keeping with findings from other European countries(2). This study aimed to use new data provided from the NTFS II (2019-20) to estimate current intake and sources of DF for teenagers in Ireland.
In the NTFS II, food and beverage intake data were collected from 428 teenagers (13-18y) in the Republic of Ireland using a 4-day weighed food record. Nutrient intakes were estimated using Nutritics©based on UK and Irish food composition data and usual intakes of dietary fibre were calculated via the NCI-method using SAS© Enterprise Guide. Mean DF intakes were compared with the adequate intake (AI) proposed by EFSA of 19g/d for 13-14-year-olds, 21g/d for 15-17-year-olds and 25g/d for 18-year-olds for normal bowel function(3). The percent contribution of food groups to dietary fibre intake was calculated using SPSS© V26 by the mean proportion method (which provides information about the sources that are contributing to the nutrient intake ‘per person’)(4).
The mean intake of DF for 13–18-year-olds was 16.9g/d with boys having a higher MDI of DF (18.9g/d) than girls (15.0g/d) (p<0.001). The MDI of DF was 16.2g/d for 13–14-year-olds, 17.3g/d for 15–17-year-olds and 17.6g/d for 18-year-olds with intakes below the AI for all age groups. The key sources of DF were ‘bread & rolls’ (19%) (primarily white bread 11%), ‘grains, rice, pasta & savouries’ (14%), ‘potatoes & potato products’ (13%) and ‘breakfast cereals’ (12%). Other sources were ‘meat & meat products & dishes’ (9%), ‘vegetables & vegetable dishes’ (9%), ‘sugars, confectionery, preserves & savoury snacks (7%) and ‘fruit & fruit juices’ (7%).
While this study has shown a small increase in DF intake among teenagers in Ireland since 2005-06, intakes are still below the AI for all age groups and strategies are needed to increase DF intakes for this age-group. Cereals & cereal products, potatoes, vegetables, fruit and meat dishes are key sources of dietary fibre in the diets of Irish teenagers. These data may be useful in developing food-based dietary guidelines for teenagers in Ireland.


Intakes and sources of dietary fibre in a nationally representative sample of teenagers (13-18 years) in Ireland

Modern nutrition science is young: It is less than one century since the first vitamin was isolated in 1926. Nutrition science stands upon research conducted by academia, the private sector, and nongovernmental organisations, often in collaboration across these sectors. Its evidence base is of fundamental importance to the solving of current challenges and complexities, optimising outcomes, and the prevention of harm.

In order to remain relevant, nutrition science must address the global challenges, including ensuring nutrition security for all, in line with the UN Sustainable Development Goals and in the context of the post-COVID era. It is timely to take stock and consider how nutrition science must move forward.

The conference is designed integrate three symposium sessions which will commence with reflection on historical exemplars of nutrition achievements, then moving the discussion to current challenges which face the discipline and will culminate in scoping the outlook for nutrition science going forward.