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Sources of food group intakes among the US population, 2001-2002.
J Am Diet Assoc 2008; 108(5):804-14JA

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.

Authors+Show Affiliations

Department of Nutrition, The University of Tennessee, Knoxville, TN, USA.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18442504

Citation

Bachman, Jessica L., et al. "Sources of Food Group Intakes Among the US Population, 2001-2002." Journal of the American Dietetic Association, vol. 108, no. 5, 2008, pp. 804-14.
Bachman JL, Reedy J, Subar AF, et al. Sources of food group intakes among the US population, 2001-2002. J Am Diet Assoc. 2008;108(5):804-14.
Bachman, J. L., Reedy, J., Subar, A. F., & Krebs-Smith, S. M. (2008). Sources of food group intakes among the US population, 2001-2002. Journal of the American Dietetic Association, 108(5), pp. 804-14. doi:10.1016/j.jada.2008.02.026.
Bachman JL, et al. Sources of Food Group Intakes Among the US Population, 2001-2002. J Am Diet Assoc. 2008;108(5):804-14. PubMed PMID: 18442504.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sources of food group intakes among the US population, 2001-2002. AU - Bachman,Jessica L, AU - Reedy,Jill, AU - Subar,Amy F, AU - Krebs-Smith,Susan M, PY - 2007/04/09/received PY - 2007/10/22/accepted PY - 2008/4/30/pubmed PY - 2008/6/12/medline PY - 2008/4/30/entrez SP - 804 EP - 14 JF - Journal of the American Dietetic Association JO - J Am Diet Assoc VL - 108 IS - 5 N2 - 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. SN - 0002-8223 UR - https://www.unboundmedicine.com/medline/citation/18442504/Sources_of_food_group_intakes_among_the_US_population_2001_2002_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0002-8223(08)00183-1 DB - PRIME DP - Unbound Medicine ER -