Table 3.

Mean Food Guide Pyramid servings of 11-18 years olds with 1 day of dietary data from the 4 USDA surveys

Food group	1965	1977	1989-1991	1994-1996
Dairy	2.5 (0.07)‡	2.3 (0.05)¶	2.2 (0.07)	2.0 (0.05)
Grain	6.6 (0.12)*‡	6.2 (0.07)§¶	7.1 (0.20)	7.7 (0.11)
Fruit (incl. juices)	1.4 (0.06)	1.1 (0.04)	1.2 (0.07)	1.4 (0.04)
Vegetables (all)	2.7 (0.06)*‡	3.0 (0.06)	3.0 (0.10)#	3.3 (0.07)
White potato	0.8 (0.02)*†‡	1.1 (0.03)¶	1.3 (0.08)	1.5 (0.06)
Meat (ounces)
Meat, poultry, and fish**	5.6 (0.12)*†‡	5.0 (0.07)§¶	4.0 (0.10)	4.0 (0.09)
Eggs††	0.7 (0.02)*†‡	0.5 (0.01)§¶	0.3 (0.03)	0.3 (0.02)
Nuts and seeds‡‡	0.3 (0.03)*†‡	0.1 (0.01)	0.1 (0.02)	0.2 (0.01)
Results expressed as mean (SEM).
The four USDA surveys are the Nationwide Food Consumption Survey 1965 and 1977, and the Continuing Survey of Food Intake by Individuals 1989-1991 and 1994-1996.

^*Significant differences between 1965 and 1977, P < 0.001.

^†Significant differences between 1965 and 1989, P < 0.001.

^‡Significant differences between 1965 and 1996, P < 0.001.

^§Significant differences between 1977 and 1989, P < 0.001.

^¶Significant differences between 1977 and 1996, P < 0.001.

^#Significant differences between 1989 and 1996, P < 0.001.

^**Ounces of cooked lean meat equivalents from beef, pork, veal, lamb, game; frankfurters, sausages, and luncheon meats; poultry; and fish and shellfish.

^††One egg is equivalent to 1 oz of cooked lean meat. Includes eggs and egg substitutes.

^‡‡One-third cup of nuts and one-fourth cup of seeds is equivalent to 1 oz of cooked lean meat.