Table 2.

The RI per day of certain food groups and food items in the planned Nordic diet (ND). And actual quantity consumed after 6 weeks on ND compared to an SRP^a

Food groups	The RI, i.e., the planned ND	ND mean±SD Actual quantity consumed	SRP estimate	p b
Fruits, berries, vegetables, root vegetables and potatoesc	Fruit, berries, vegetables, root vegetables: ≥500 per day	807d±134	382	<0.0001
Legumese	No recommendation	91±18	9	<0.0001
Nuts	Mainly almonds: 15 g per day	14	naf	naf
Meat products and poultryg	Meat: ≤500 g per week. Poultry: ≤300 gper week	89h±10	139	<0.0001
Dairy productsi	Drinking milk and fermented milk: ≤5dl low-fat milk per dayCheese: (<17%) could be used for cooking as long as total fat and quality of fat in the whole diet did not differ from RI	249±119	366	<0.0001
Fish and eggj	Fish: 3–5 servings per week corresponding to 53–89 g per day, per weekEgg: included as long as the intake of cholesterol not exceeded the RI	72±11	50	<0.0001
Cereals and seedsk	Bread: 4–6 slices of bread per day corresponding to 160–240 g per dayβ-Glucan-rich food items: food items included to reach the RI of 3 g per dayLunch cereals: one and a half serving per dayWhole grain pasta or whole grain β-glucan enriched pasta: one serving, three times a week	256±58	248	0.3653
Fat and oill	5 g per slice of bread. 0.5 dl oil for dressing per day	32±7	23	<0.0001
Sweets and desertsm	For weekends	38±11	51	<0.0001
Alcoholic beveragesn	Subjects habitual amount	71±82	177	<0.0001
Beverages/liquids (non-alcohol)	Free amount of tap water, tea, filtered coffee or instant coffee. Juice from fruits, berries or vegetables: 4 dl per week. Low alcohol beer: one bottle (33 cl) per day	naf	naf	naf

The intake is expressed as mean±SD per day for ND and a mean value for SRP.

^aSRP, Riksmaten 1997–1998. Dietary habits and nutrient intake in Sweden 1997–1998. The second national food consumption survey.

^bA two-tailed p<0.05 was regarded as significant. Student's t-test, with the null hypothesis that the mean value for ND was equal to the fix value of SRP for each group of food items was used.

^cND includes rose hip, blueberry, lingonberry, apple, pear, prune, orange, cabbage, cauliflower, brussels sprouts, broccoli, fennel, spinach, kohlrabi, viper's grass, onion, leek, kale, sugar snaps, turnip, carrot, parsnip and beetroot. SRP includes fruit, berries, vegetables, root vegetables, potatoes and dishes thereof.

^dOf the 807 g consumed, potatoes compriced 73 g.

^eND includes brown beans, yellow and green peas, chickpeas, kidney bean and lentils. SRP includes legumes.

^fNot applicable.

^gND includes beef, pork, lamb, sausages and poultry, such as chicken and turkey. SRP includes meat, poultry and sausages, and dishes thereof.

^hOf the 89 g consumed, poultry comprised 50 g.

ⁱND includes low-fat milk (0.5%), whole milk (3%), yoghurt (0.5–3%), soured cream (12%) and chocolate milk and cheese (<17%). SRP includes milk, fermented milk, yoghurt and cheese.

^jND includes herring, Baltic herring, mackerel, salmon, sardine, caviar and egg. SRP includes fish, seafood, egg and dishes thereof.

^kND includes soft and hard bread rich in whole grain from rye and wheat, and oat bran rusks. Cold breakfast cereals, such as muesli and extruded oat bran, and hot breakfast cereals, such as porridge made of oat bran, oat meal or barley flakes and gruel, linseed, psyllium, sunflower seeds, pearled barley and oats (Mathavre, Matkorn), whole grain pasta, whole grain β-glucan-enriched pasta, maize, rice, bulgur and couscous. SRP includes bread, porridge, gruel, cereals, muesli, buns, biscuits, pasta and rice, and dishes thereof.

^lND includes vegetable low fat spread, no added plant sterols, vegetable liquid margarine for cooking and rapeseed oil for dressing. SRP includes edible fats and fat sauces.

^mND includes sweet-baked goods, sweets, sugar, syrup, ice cream and jam. SRP includes sweet soups, desserts, jam, marmalade, sweets and ice cream.

ⁿND and SRP include wine, beer and hard liquor.