Table 3.
Mean food consumption of each food group based on estimated caloric value.
| Estimated caloric needs | ||||||
|---|---|---|---|---|---|---|
| 1400 (rec. intake) a | 1600 (rec. intake) | 1800 (rec. intake) | 2000 (rec. intake) | 2200 (rec. intake) | 2600 (rec. intake) | |
| Mean intake ± S.D. | ||||||
| Grain (oz) | 4.06 ± 1.35 (5) | 3.61 ± 1.57 (5) | 3.51 ± 1.54 (6) | 4.88 ± 1.55 (6) | 4.04 ± 1.63 (7) | 4.60 ± 1.30 (9) |
| Vegetable (cups) | 1.72 ± 0.70 (1.5) | 1.35 ± 0.67 (2) | 1.12 ± 0.70 (2.5) | 1.21 ± 0.68 (2.5) | 1.55 ± 1.15 (3) | 2.00 ± 0.86 (3.5) |
| Fruit (cups) | 1.73 ± 1.04 (1.5) | 1.26 ± 0.79 (1.5) | 1.03 ± 0.79 (1.5) | 1.04 ± 0.58 (2) | 1.64 ± 1.14 (2) | 0.85 ± 0.41 (2) |
| Dairy (cups) | 0.88 ± 0.43 (3) | 1.03 ± 0.64 (3) | 0.67 ± 0.55 (3) | 1.33 ± 0.68 (3) | 2.06 ± 0.99 (3) | 1.75 ± 1.05 (3) |
| Meat/Beans (oz) | 3.94 ± 1.60 (4) | 3.88 ± 1.76 (5) | 3.93 ± 2.19 (5) | 4.31 ± 1.87 (5.5) | 4.84 ± 1.33 (6) | 3.50 ± 0.80 (6) |
a Recommended intakes as suggested by the USDA MyPyramid.