TABLE 2.
Intakes (servings/d) of food groups across the 4 study years1
| Year 1 | Year 2 | Year 3 | Year 4 | |
| n | 295 | 325 | 315 | 292 |
| Whole grains | 0.24 (0–3.01) | 0.29 (0–2.38) | 0.26 (0–2.50) | 0.33 (0–2.72) |
| Non–whole grains2 | 2.61 (0.49–7.47) | 2.91 (0.40–7.48) | 3.37 (0.61–7.71) | 3.81 (0.99–7.81) |
| Dark-green vegetables | 0.00 (0–1.11) | 0.01 (0–2.16) | 0.01 (0–1.98) | 0.01 (0–0.70) |
| Deep-yellow vegetables | 0.04 (0–0.85) | 0.05 (0–0.76) | 0.04 (0–0.85) | 0.05 (0–0.84) |
| White potatoes | 0.04 (0–0.73) | 0.06 (0–1.04) | 0.05 (0–1.42) | 0.06 (0–0.74) |
| Other starchy vegetables | 0.06 (0–0.82) | 0.07 (0–1.13) | 0.06 (0–0.83) | 0.07 (0–1.00) |
| Tomatoes2 | 0.12 (0–0.68) | 0.14 (0–0.79) | 0.14 (0–0.86) | 0.17 (0–0.83) |
| Other vegetables3 | 0.10 (0–1.19) | 0.11 (0–0.94) | 0.13 (0–1.40) | 0.15 (0–1.35) |
| Citrus fruit | 0.00 (0–0.68) | 0.00 (0–0.76) | 0.00 (0–0.77) | 0.00 (0–0.51) |
| Noncitrus fruit | 0.67 (0–3.81) | 0.64 (0–3.63) | 0.60 (0–2.80) | 0.58 (0–3.57) |
| Non–whole milk3 | 0.89 (0–5.21) | 1.03 (0–3.90) | 1.06 (0–4.28) | 1.10 (0–5.05) |
| Whole milk2 | 0.05 (0–3.99) | 0.04 (0–3.21) | 0.01 (0–2.96) | 0.00 (0–1.95) |
| Yogurt | 0.04 (0–0.67) | 0.04 (0–0.74) | 0.04 (0–0.66) | 0.04 (0–0.68) |
| Cheese2 | 0.39 (0.01–1.24) | 0.40 (0–1.86) | 0.44 (0.02–1.90) | 0.49 (0–1.75) |
| Meat2 | 0.42 (0–1.83) | 0.49 (0–2.42) | 0.55 (0–3.37) | 0.67 (0–2.54) |
| Processed meats | 0.61 (0–3.39) | 0.64 (0–3.39) | 0.65 (0–3.36) | 0.69 (0–4.77) |
| Poultry (nonfried)2 | 0.22 (0–1.88) | 0.26 (0–2.78) | 0.29 (0–2.62) | 0.40 (0–2.19) |
| Fish (nonfried) | 0.00 (0–1.95) | 0.00 (0–1.34) | 0.00 (0–1.56) | 0.00 (0–1.57) |
| Eggs3 | 0.08 (0–0.89) | 0.08 (0–1.05) | 0.08 (0–0.93) | 0.10 (0–1.61) |
| Beans and peas | 0.00 (0–0.48) | 0.00 (0–0.85) | 0.00 (0–0.67) | 0.00 (0–0.60) |
| Meat and dairy alternates2 | 0.00 (0–0.62) | 0.00 (0–0.99) | 0.00 (0–0.82) | 0.00 (0–1.88) |
| Nuts, seeds, and peanut butter4 | 0.21 (0–1.61) | 0.22 (0–2.65) | 0.28 (0–2.47) | 0.27 (0–2.17) |
| Discretionary fats2,5 | 1.77 (0.22–6.03) | 2.07 (0.20–5.86) | 2.22 (0.16–6.10) | 2.45 (0.21–12.12) |
| Added sugars4,6 | 0.45 (0.003–3.83) | 0.48 (0–4.30) | 0.55 (0.01–9.00) | 0.54 (0.01–9.25) |
| Sweetened beverages4 | 0.73 (0–3.15) | 0.87 (0–4.32) | 0.87 (0–3.78) | 0.89 (0–3.93) |
| Savory snacks2 | 0.32 (0–2.01) | 0.39 (0–2.11) | 0.45 (0–4.03) | 0.51 (0–3.45) |
| Nondairy desserts2 | 1.02 (0.08–2.84) | 1.07 (0.08–4.15) | 1.11 (0.10–3.30) | 1.25 (0–3.89) |
| Fried potatoes | 0.14 (0–2.28) | 0.15 (0–2.16) | 0.16 (0–0.98) | 0.17 (0–1.30) |
| Fried chicken and fish4 | 0.37 (0–2.08) | 0.47 (0–2.05) | 0.48 (0–2.19) | 0.51 (0–2.58) |
| Miscellaneous | 0.03 (0–0.84) | 0.03 (0–1.05) | 0.04 (0–1.95) | 0.04 (0–1.85) |
| Frozen dairy desserts and pudding4 | 0.19 (0–0.98) | 0.23 (0–1.54) | 0.25 (0–1.35) | 0.29 (0–2.00) |
| Fruit juices4 | 0.82 (0–7.14) | 0.73 (0–5.42) | 0.58 (0–5.70) | 0.49 (0–4.77) |
| Crackers | 0.18 (0–1.12) | 0.17 (0–1.09) | 0.14 (0–1.78) | 0.14 (0–1.20) |
| Unsweetened/artificially sweetened beverages2 | 0.00 (0–4.08) | 0.00 (0–4.50) | 0.02 (0–3.58) | 0.02 (0–2.50) |
1
All values are medians; ranges in parentheses. n, number of children contributing data to the analyses for that year. Intakes are based on adult serving sizes.
2–4
Kruskal-Wallis rank sum test (food groups) across years 1–4: 2P < 0.001, 3P < 0.05, 4P < 0.01.
5
Such as salad dressings and butter.
6
Such as soda, candy, and cakes.