Sources of food group intakes among the US population, 2001-2002 - PubMed
- ️Tue Dec 11 2891
Sources of food group intakes among the US population, 2001-2002
Jessica L Bachman et al. J Am Diet Assoc. 2008 May.
Abstract
Background: Food guides are typically built around a system of food groups. Accordingly, the US Department of Agriculture's MyPyramid includes both food groups and subgroups, as well as an allowance for discretionary calories, in its guidance.
Objective: To identify the major dietary contributors to food group intake in the US population.
Methods: This cross-sectional study used 2001-2002 National Health and Nutrition Examination Survey data to determine weighted population proportions for the contribution of each subgroup to its MyPyramid food group (ie, proportion), and the contribution of specific foods to the subgroups oils, solid fats, and added sugars (ie, major contributors). Food codes associated with each food were sorted into 96 categories, termed specific foods, and were linked to the MyPyramid Equivalents Database to obtain food group equivalents.
Results: In regard to proportion, dark green vegetables (6%), orange vegetables (5%), and legumes (6%) fell well short of recommended levels. Intake of whole grains (10% of total) was far below the recommendation that at least half of all grains be whole. In regard to major contributors, top sources of oils were potato chips, salad dressing, and nuts/seeds; major contributors of solid fats were grain-based desserts, cheese, and sausages. Sweetened carbonated beverages provided 37% of added sugars.
Conclusions: Americans do not, in general, consume the most nutrient-dense forms of basic food groups, instead consuming foods that are high in solid fats and added sugars. The main culprits-the foods that contribute most to discrepancies between recommendations and actual intake-are sweetened carbonated beverages and other sweetened beverages, grain-based desserts, nonskim dairy products, and fatty meats.
Similar articles
-
Sources of energy and nutrients in the diets of infants and toddlers.
Fox MK, Reidy K, Novak T, Ziegler P. Fox MK, et al. J Am Diet Assoc. 2006 Jan;106(1 Suppl 1):S28-42. doi: 10.1016/j.jada.2005.09.034. J Am Diet Assoc. 2006. PMID: 16376628
-
Development of the Healthy Eating Index-2005.
Guenther PM, Reedy J, Krebs-Smith SM. Guenther PM, et al. J Am Diet Assoc. 2008 Nov;108(11):1896-901. doi: 10.1016/j.jada.2008.08.016. J Am Diet Assoc. 2008. PMID: 18954580
-
Cereal grains, legumes and diabetes.
Venn BJ, Mann JI. Venn BJ, et al. Eur J Clin Nutr. 2004 Nov;58(11):1443-61. doi: 10.1038/sj.ejcn.1601995. Eur J Clin Nutr. 2004. PMID: 15162131 Review.
-
Krebs-Smith SM, Kris-Etherton P. Krebs-Smith SM, et al. J Am Diet Assoc. 2007 May;107(5):830-7. doi: 10.1016/j.jada.2007.02.016. J Am Diet Assoc. 2007. PMID: 17467381 Review.
Cited by
-
A food service intervention improves whole grain access at lunch in rural elementary schools.
Cohen JF, Rimm EB, Austin SB, Hyatt RR, Kraak VI, Economos CD. Cohen JF, et al. J Sch Health. 2014 Mar;84(3):212-9. doi: 10.1111/josh.12133. J Sch Health. 2014. PMID: 24443783 Free PMC article. Clinical Trial.
-
O'Neil CE, Fulgoni VL 3rd, Nicklas TA. O'Neil CE, et al. Food Nutr Res. 2011;55. doi: 10.3402/fnr.v55i0.5794. Epub 2011 Jun 14. Food Nutr Res. 2011. PMID: 21691462 Free PMC article.
-
Powell-Wiley TM, Miller PE, Agyemang P, Agurs-Collins T, Reedy J. Powell-Wiley TM, et al. Public Health Nutr. 2014 Dec;17(12):2641-9. doi: 10.1017/S1368980014000196. Epub 2014 Mar 17. Public Health Nutr. 2014. PMID: 24636343 Free PMC article.
-
Breakfast Eating Pattern and Ready-to-Eat Cereals Consumption among Schoolchildren in Kuala Lumpur.
Koo HC, Abdul Jalil SN, Ruzita AT. Koo HC, et al. Malays J Med Sci. 2015 Jan-Feb;22(1):32-9. Malays J Med Sci. 2015. PMID: 25892948 Free PMC article.
MeSH terms
Substances
LinkOut - more resources
Full Text Sources