hei (version 0.1.0)

get_fped: FPED data retrieval.

Description

get_fped returns an abridged Food Patterns Equivalents Database (FPED) data set for a given year.

Usage

get_fped(year, day)

Arguments

year

year combination of data set to retrieve ... must be one of the following:

• "2005/2006"

• "2007/2008"

• "2009/2010"

• "2011/2012"

• "2013/2014"

day

identifier for survey day to retrieve ... must be one of the following:

• "first" (data for study participants from first day)

• "second" (study participant data from second day)

• "both" (data for study participants present in both days, with values averaged across the two days)

Value

Object of class data.frame containing a modified FPED data set for specified year and day. FPED proper contains several more variables than are necessary for computing HEI scores. The data set returned by this function has been trimmed down to contain (in addition to an NHANES unique sequence identifier for each participant, age, and dietary recall status) only the columns of data needed for HEI score calculation, specifically:

• T_F_CITMLB: Intact fruits (whole or cut) of citrus, melons, and berries (cup eq.)

• T_PF_EGGS: Eggs (chicken, duck, goose, quail) and egg substitutes (oz. eq.)

• T_F_OTHER: Intact fruits (whole or cut); excluding citrus, melons, and berries (cup eq.)

• T_PF_MPS_TOTAL: Total of meat, poultry, seafood, organ meat, and cured meat (oz. eq.)

• T_PF_SOY: Soy products, excluding calcium fortified soy milk (soymilk) and mature soybeans (oz. eq.)

• T_PF_SEAFD_HI: Seafood (finfish, shellfish, and other seafood) high in n-3 fatty acids (oz. eq.)

• T_PF_SEAFD_LOW: Seafood (finfish, shellfish, and other seafood) low in n-3 fatty acids (oz. eq.)

• T_PF_NUTSDS: Peanuts, tree nuts, and seeds; excludes coconut (oz. eq.)

• T_SOLID_FATS: Fats naturally present in meat, poultry, eggs, and dairy (lard, tallow, and butter); hydrogenated or partially hydrogenated oils; shortening; palm, palm kernel and coconut oils; fat naturally present in coconut meat and cocoa butter; and 50% of fat present in stick and tub margarines and margarine spreads (grams)

• T_ADD_SUGARS: Foods defined as added sugars (tsp. eq.)

• T_V_TOTAL: Total dark green, red and orange, starchy, and other vegetables; excludes legumes (cup eq.)

• T_V_LEGUMES: Total dark green, red and orange, starchy, and other vegetables; excludes legumes (cup eq.)

• T_V_DRKGR: Dark green vegetables (cup eq.)

• T_F_TOTAL: Total intact fruits (whole or cut) and fruit juices (cup eq.)

• T_G_WHOLE: Grains defined as whole grains and contain the entire grain kernel - the bran, germ, and endosperm (oz. eq.)

• T_D_TOTAL: Total milk, yogurt, cheese, and whey. For some foods, the total dairy values could be higher than the sum of D_MILK, D_YOGURT, and D_CHEESE because miscellaneous dairy component composed of whey is not included in FPED as a separate variable. (cup eq.)

• T_G_REFINED: Refined grains that do not contain all of the components of the entire grain kernel (oz. eq.)

References

https://www.ars.usda.gov/northeast-area/beltsville-md/beltsville-human-nutrition-research-center/food-surveys-research-group/docs/fped-overview/

Examples

# NOT RUN {
get_fped("2009/2010", "both")
get_fped("2005/2006", "first")
# }