New study assesses the energy and nutrients contributed from all sandwiches in the US diets of children and adolescents
Although sandwiches first appeared in American cookbooks in 1916, the role they play in the US diet has just been illuminated, ironically, at the centennial celebration for The Academy of Nutrition and Dietetics – the world’s largest organization of food and nutrition professionals. The results of a Building-A-Better Sandwich Study were presented at the Academy’s 2017 Food Nutrition Conference & Expo (FNCE) in Chicago.
The study, a modeling analysis, was conducted to assess the energy and nutrients contributed from all sandwiches in the US diets of children and adolescents. It used government data from the National Health and Nutrition Examination Survey (NHANES) as well as USDA Typical Food Patterns to assess how Americans currently eat. The striking conclusion is that the ingredients inside the sandwich – not the bread itself – are the most significant drivers of calories, fat and sodium.