naa a22 4500 510786529 CHVBK 20180411083304.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s12603-012-0441-1 doi (NATIONALLICENCE)springer-10.1007/s12603-012-0441-1 Snacking may improve physical function among older Americans [Elektronische Daten] [Beibei Xu, G. Yu, C. Zizza, H. Liu, L. Zhao] Background/Objectives: Snacking was reported to provide nutritional benefits among older adults, but the association between such dietary behavior and health outcomes has not been clearly established. The purpose of this study is to examine the associations between snacking and gait speed, a performance-based measure of physical function. Design: Cross-sectional population-based survey. Setting: The 1999-2002 National Health and Nutrition Examination Survey (NHANES). Participants: A nationally representative sample of Americans aged 60 and older n = 2,333). Measurements: Participants were classified by snacking frequency (0, 1, 2, 3, ≥4 snacks/d) and by the contribution of snacking to their daily energy intake (0 to <10%, 10% to <20%, 20% to <30%, ≥30%). Physical function was assessed by measurement of gait speed over 20 feet. Results: After adjusting for age, gender, education, race/ethnicity, smoking status, and marital status, older adults who snacked four times or more daily had a faster gait speed (P = 0.033) than non-snackers. Snacking that contributed 20% to <30% (P = 0.017) of energy was associated with a faster gait speed than snacking that contributed 0 to <10% of energy. Similar associations were observed after further adjustment for potential confounders. Conclusion: Both snacking frequency and percentage of energy from snacking are positively associated with gait speed among older adults. The benefits of snacking on older adults' physical function may warrant their inclusion in this population's diet. Serdi and Springer-Verlag France, 2013 Dietary behavior nationallicence gait speed nationallicence older adults nationallicence Xu Beibei Medical Informatics Center, Peking University, 100191, Beijing, China aut Yu G. Medical Informatics Center, Peking University, 100191, Beijing, China aut Zizza C. Nutrition, Dietetics, Hospitality Management, Auburn University, 36849, Auburn, AL, USA aut Liu H. Medical Informatics Center, Peking University, 100191, Beijing, China aut Zhao L. Medical Informatics Center, Peking University, 100191, Beijing, China aut The journal of nutrition, health & aging Springer-Verlag 17/4(2013-04-01), 393-397 1279-7707 17:4<393 2013 17 12603 https://doi.org/10.1007/s12603-012-0441-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s12603-012-0441-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Xu Beibei Medical Informatics Center, Peking University, 100191, Beijing, China aut NATIONALLICENCE 700 1- Yu G. Medical Informatics Center, Peking University, 100191, Beijing, China aut NATIONALLICENCE 700 1- Zizza C. Nutrition, Dietetics, Hospitality Management, Auburn University, 36849, Auburn, AL, USA aut NATIONALLICENCE 700 1- Liu H. Medical Informatics Center, Peking University, 100191, Beijing, China aut NATIONALLICENCE 700 1- Zhao L. Medical Informatics Center, Peking University, 100191, Beijing, China aut NATIONALLICENCE 773 0- The journal of nutrition, health & aging Springer-Verlag 17/4(2013-04-01), 393-397 1279-7707 17:4<393 2013 17 12603 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer