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It pays to look after your bones!

Emma J.E. Jenkins (Emma J.E. Jenkins is Acting Dietetic Manager and Dietetic Consultant to Osteoporosis Dorset at the Department of Clinical Nutrition and Dietetics, Royal Bournemouth Hospital, Bournemouth, Dorset, UK)
Carol Jones (Carol Jones is a specialist Health Visitor employed by Dorset Healthcare NHS Trust and is currently seconded to Dorset Health Commission as Osteoporosis Prevention Officer to Osteoporosis Dorset)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 February 1996

598

Abstract

Osteoporosis, defined as abnormally low bone density, results in increased risk of fractures with consequent increase in morbidity and mortality. An important determinant of age‐related fractures is low bone density. Current public health strategies aim to maximize bone mass in elderly people, yet the bone mass obtained in the first three decades of life is a major determinant of bone mass later. Up to half the variation in peak adult bone mass among women is non‐genetic and is influenced by lifestyle factors such as physical activity, calcium nutrition and sex hormone status. These factors were studied in surveys of a school age population of girls in Bournemouth. Using a seven‐day dietary diary, the mean daily calcium intake of 11‐12 year olds was calculated as 692.9mg (SD 209.91mg). Of the total population surveyed, 14.6 per cent had calcium intakes below the UK dietary reference values. Up to 1,500mg calcium per day in adolescence has been recommended to increase peak bone mineral density. Weight bearing activity accounted for approximately 16 per cent of daily activities. Additional information was collected on perception of body weight and dieting habits. An osteoporosis prevention health education package was produced for local teenage school children with the message that “It Pays to Look after Your Bones!” by promoting calcium nutrition and exercise.

Keywords

Citation

Jenkins, E.J.E. and Jones, C. (1996), "It pays to look after your bones!", Nutrition & Food Science, Vol. 96 No. 1, pp. 14-19. https://doi.org/10.1108/00346659610105833

Publisher

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MCB UP Ltd

Copyright © 1996, MCB UP Limited

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