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. Author manuscript; available in PMC: 2008 Aug 18.
Published in final edited form as: J Am Diet Assoc. 2006 Oct;106(10):1575–1587. doi: 10.1016/j.jada.2006.07.003

Table 1.

Percentage of persons consuming and median amounta,b of food groups consumed per day on 24-hour recall by number of days food group was reported.

Men (n=446)
Number of 24HRsc with Reported Intake of Food Group		 Women (n=519)
Number of 24HRsc with Reported Intake of Food Group
0 1 2 3 4 0 1 2 3 4
Alcohold
 Percent consuming 46.4 18.4 13.5 9.2 12.6 58.4 21.0 10.0 5.8 4.8
 Amount (drinks) 0.0 1.0 2.1 2.3 3.0 0.0 1.0 1.4 1.9 2.6
Cheesed
 Percent consuming 6.3 14.1 22.6 33.6 23.3 6.9 18.7 26.6 29.7 18.1
 Amount (servings) 0.0 0.6 0.7 0.9 1.0 0.0 0.4 0.6 0.7 0.7
Milkd
 Percent consuming 1.1 7.0 12.6 27.1 52.2 2.5 7.7 16.4 25.4 48.0
 Amount (servings) 0.0 0.3 0.6 0.7 1.3 0.0 0.2 0.4 0.6 1.0
Total_Dairyd
 Percent consuming 0.2 2.0 4.7 14.8 78.3 0.2 1.7 6.2 18.1 73.8
 Amount (servings) 0.0 0.9 0.9 1.2 1.7 0.0 0.2 0.5 0.8 1.3
Citrus,Melon,Berriesd
 Percent consuming 5.2 12.3 22.6 30.0 29.8 6.2 14.5 25.2 27.4 26.8
 Amount (servings) 0.0 0.1 0.8 0.9 1.6 0.0 0.1 0.5 0.9 1.3
Other Fruitd
 Percent consuming 12.3 21.7 21.1 22.2 22.6 11.6 20.0 24.7 22.5 21.2
 Amount (servings) 0.0 1.0 1.1 1.4 1.8 0.0 0.7 0.9 1.1 1.4
Total Fruitd
 Percent consuming 1.1 6.3 14.6 22.0 56.1 2.5 5.4 15.2 25.0 51.8
 Amount (servings) 0.0 0.3 1.1 1.2 2.2 0.0 0.2 0.6 1.3 1.9
Non-Whole Grainsd
 Percent consuming 0.0 0.2 0.4 2.0 97.3 0.0 0.0 0.0 6.0 94.0
 Amount (servings) 0.0 0.6 5.5 4.5 6.7 0.0 0.0 0.0 3.2 4.8
Whole Grainsd
 Percent consuming 8.3 13.2 23.3 26.5 28.7 7.5 16.0 22.5 27.0 27.0
 Amount (servings) 0.0 1.1 1.5 2.1 2.4 0.0 0.8 1.1 1.3 1.5
Total Grainsd
 Percent consuming 0.0 0.2 0.2 1.6 98.0 0.0 0.0 0.0 2.7 97.3
 Amount (servings) 0.0 0.6 6.4 5.0 8.1 0.0 0.0 0.0 4.2 5.8
Eggsd
 Percent consuming 5.2 18.8 29.6 24.2 22.2 8.3 24.7 30.4 24.3 12.3
 Amounte 0.0 0.1 0.4 0.5 0.7 0.0 0.1 0.3 0.5 0.4
Fishd
 Percent consuming 45.7 33.2 16.1 3.6 1.3 51.8 32.9 11.6 2.9 0.8
 Amounte 0.0 2.0 3.0 4.0 4.5 0.0 1.6 1.8 2.3 4.9
Franks and Sausages
 Percent consuming 20.4 32.1 29.6 13.5 4.5 34.5 32.8 22.4 9.2 1.2
 Amounte 0.0 2.0 2.1 2.1 2.3 0.0 1.5 1.3 1.4 1.7
Meatf
 Percent consuming 6.5 14.1 22.0 30.5 26.9 7.1 17.0 28.1 31.0 16.8
 Amounte 0.0 3.4 3.3 3.6 3.7 0.0 1.8 2.1 2.4 2.4
Nuts and Seedsd
 Percent consuming 28.0 30.0 22.9 14.1 4.9 30.6 33.1 19.8 11.0 5.4
 Amounte 0.0 0.3 0.4 0.5 0.4 0.0 0.2 0.3 0.4 0.5
Organ Meats
 Percent consuming 97.3 2.5 0.2 0.0 0.0 96.3 3.5 0.2 0.0 0.0
 Amounte 0.0 1.8 1.2 0.0 0.0 0.0 2.4 0.9 0.0 0.0
Poultryf
 Percent consuming 19.1 32.3 28.7 15.5 4.5 18.9 32.8 28.7 15.8 3.9
 Amounte 0.0 3.2 3.7 3.3 4.0 0.0 2.4 2.4 2.9 3.0
Soyd
 Percent consuming 82.7 13.2 3.6 0.4 0.0 82.1 13.3 2.7 1.2 0.8
 Amounte 0.0 0.1 0.2 6.0 0.0 0.0 0.0 0.9 0.6 1.4
Meat,Fish,Poultryd
 Percent consuming 1.6 0.9 3.4 11.4 82.7 0.8 1.2 4.6 22.0 71.5
 Amounte 0.0 1.8 5.0 5.3 6.1 0.0 1.7 2.8 3.2 3.7
Deep Yellow Vegetablesd
 Percent consuming 24.0 33.6 24.4 13.2 4.7 19.3 35.8 26.6 13.7 4.6
 Amount (servings) 0.0 0.3 0.5 0.6 0.8 0.0 0.3 0.4 0.4 0.7
Dark Green Vegetablesf
 Percent consuming 52.0 28.5 14.6 4.3 0.7 43.4 29.5 19.3 6.4 1.5
 Amount (servings) 0.0 0.8 1.1 1.1 1.1 0.0 0.7 0.8 1.1 1.2
Legumesf
 Percent consuming 56.7 31.2 9.0 2.7 0.4 61.3 28.1 8.3 2.3 0.0
 Amount (servings) 0.0 1.1 1.1 1.6 1.1 0.0 0.7 0.8 0.7 0.0
Other Vegetablesd
 Percent consuming 0.0 0.9 6.3 23.5 69.3 0.0 1.3 6.9 26.2 65.5
 Amount (servings) 0.0 0.3 0.9 1.0 1.5 0.0 0.5 0.5 0.8 1.1
Potatoesd
 Percent consuming 12.1 24.2 29.6 22.4 11.7 14.5 26.2 28.3 21.6 9.4
 Amount (servings) 0.0 2.0 2.3 2.7 2.7 0.0 1.5 1.6 1.9 1.8
Starchy Vegetablesg
 Percent consuming 45.1 37.9 12.6 4.5 0.0 45.5 35.6 15.0 3.5 0.4
 Amount (servings) 0.0 1.0 0.9 1.4 0.0 0.0 0.6 0.7 0.8 1.3
Tomatoesd
 Percent consuming 1.8 7.8 22.2 37.4 30.7 1.9 11.8 26.2 34.5 25.6
 Amount (servings) 0.0 0.7 0.6 0.8 0.9 0.0 0.5 0.5 0.6 0.6
Total Vegetablesd
 Percent consuming 0.0 0.2 1.1 11.9 86.8 0.0 0.0 1.2 12.7 86.1
 Amount (servings) 0.0 0.7 3.3 3.4 4.3 0.0 0.0 1.6 2.7 3.2

Source: Eating at America's Table Study (reference 7)

a

Median amount consumed by category

b

Servings in this table refer to pyramid servings (see http://www.ba.ars.usda.gov/cnrg/services/foodlink.html)

c

24 hour recall

d

Correlation between number of consumption days and amount consumed (Spearman correlation): p<0.05 for men and women

e

Ounces of cooked lean meat equivalents

f

Correlation between number of consumption days and amount consumed (Spearman correlation): p<0.05 for women; p>0.05 for men

g

Correlation between number of consumption days and amount consumed (Spearman correlation): p<0.05 for men; p>0.05 for women