TABLE 1.
Intake and percent contribution of all foods and each IFIC processing level to the total daily reported dietary macronutrient intake of the US population ≥2 y of age1
| Food component unit | Foods, n/d | Energy, kcal/d | Total fat, g/d | SFA2, g/d | MUFA, g/d | PUFA, g/d | Cholesterol2, mg/d | CHO, g/d | Total sugar2, g/d | Added sugar2, g/d | Fiber3, g/d | Protein, g/d |
| All foods | 16.1 ± 0.1 | 2140 ± 13 | 80.9 ± 0.7 | 27.3 ± 0.2 | 30.0 ± 0.2 | 16.8 ± 0.2 | 278 ± 2.6 | 265 ± 1.6 | 126 ± 1.1 | 81.2 ± 1.2 | 15.0 ± 0.2 | 80.1 ± 0.6 |
| % contribution | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
| Foods not from restaurants or dining halls | 12.4 ± 0.1 | 1530 ± 14 | 54.6 ± 0.6 | 18.7 ± 0.2 | 19.9 ± 0.2 | 11.3 ± 0.1 | 188 ± 2.4 | 199 ± 1.7 | 100 ± 0.9 | 62.4 ± 0.9 | 11.4 ± 0.2 | 55.0 ± 0.6 |
| % contribution | 77.1 ± 0.5 | 71.4 ± 0.6 | 67.5 ± 0.6 | 68.5 ± 0.6 | 66.4 ± 0.7 | 67.1 ± 0.6 | 68.0 ± 0.6 | 75.0 ± 0.5 | 79.7 ± 0.5 | 76.8 ± 0.6 | 75.6 ± 0.6 | 68.7 ± 0.6 |
| Processed foods | ||||||||||||
| Minimally processed | 4.3 ± 0.1 | 301 ± 4 | 12.4 ± 0.2 | 4.4 ± 0.1 | 4.7 ± 0.1 | 2.2 ± 0.1 | 88.1 ± 1.8 | 28.1 ± 0.4 | 18.5 ± 0.3 | 1.7 ± 0.2 | 3.1 ± 0.1 | 20.4 ± 0.3 |
| % contribution | 26.6 ± 0.4 | 14.1 ± 0.2 | 15.4 ± 0.2 | 16.1 ± 0.3 | 15.5 ± 0.3 | 12.8 ± 0.3 | 32.0 ± 0.6 | 10.6 ± 0.2 | 14.8 ± 0.3 | 2.1 ± 0.2 | 20.4 ± 0.4 | 25.5 ± 0.4 |
| Processed for preservation | 0.6 ± 0.0 | 60 ± 2 | 0.6 ± 0.0 | 0.1 ± 0.0 | 0.2 ± 0.0 | 0.2 ± 0.0 | 0.9 ± 0.1 | 13.1 ± 0.4 | 9.9 ± 0.3 | 0.9 ± 0.1 | 0.9 ± 0.0 | 1.3 ± 0.1 |
| % contribution | 3.5 ± 0.1 | 2.8 ± 0.1 | 0.7 ± 0.0 | 0.5 ± 0.0 | 0.6 ± 0.0 | 1.1 ± 0.1 | 0.3 ± 0.0 | 4.9 ± 0.1 | 7.9 ± 0.3 | 1.1 ± 0.1 | 5.9 ± 0.2 | 1.6 ± 0.1 |
| Mixtures of combined ingredients | 3.0 ± 0.0 | 360 ± 6 | 13.3 ± 0.3 | 4.6 ± 0.1 | 4.4 ± 0.1 | 3.2 ± 0.1 | 34.6 ± 1.0 | 50.0 ± 0.8 | 14.2 ± 0.3 | 10.7 ± 0.2 | 2.8 ± 0.1 | 10.8 ± 0.2 |
| % contribution | 18.8 ± 0.2 | 16.8 ± 0.3 | 16.4 ± 0.3 | 16.9 ± 0.3 | 14.6 ± 0.3 | 19.3 ± 0.3 | 12.6 ± 0.4 | 18.9 ± 0.3 | 11.3 ± 0.2 | 13.1 ± 0.3 | 18.4 ± 0.3 | 13.5 ± 0.2 |
| Packaged mixes and jarred sauce | 2.9 ± 0.0 | 301 ± 5 | 10.8 ± 0.2 | 3.8 ± 0.1 | 3.5 ± 0.1 | 2.7 ± 0.1 | 16.8 ± 0.5 | 43.4 ± 0.7 | 13.1 ± 0.3 | 10.5 ± 0.2 | 2.2 ± 0.1 | 8.1 ± 0.2 |
| % contribution | 17.9 ± 0.2 | 14.1 ± 0.2 | 13.4 ± 0.3 | 14.0 ± 0.3 | 11.7 ± 0.2 | 16.3 ± 0.3 | 6.1 ± 0.2 | 16.4 ± 0.2 | 10.4 ± 0.2 | 13.0 ± 0.3 | 14.7 ± 0.2 | 10.1 ± 0.2 |
| Mixtures probably home-prepared | 0.2 ± 0.0 | 59 ± 2 | 2.4 ± 0.1 | 0.8 ± 0.0 | 0.9 ± 0.0 | 0.5 ± 0.0 | 17.9 ± 0.8 | 6.6 ± 0.3 | 1.1 ± 0.1 | 0.1 ± 0.0 | 0.5 ± 0.0 | 2.7 ± 0.1 |
| % contribution | 1.0 ± 0.0 | 2.8 ± 0.1 | 3.0 ± 0.1 | 2.9 ± 0.1 | 2.9 ± 0.1 | 3.0 ± 0.1 | 6.5 ± 0.3 | 2.5 ± 0.1 | 0.9 ± 0.0 | 0.1 ± 0.0 | 3.6 ± 0.2 | 3.3 ± 0.1 |
| Ready-to-eat | 4.4 ± 0.0 | 737 ± 8 | 24.9 ± 0.3 | 8.4 ± 0.1 | 9.4 ± 0.1 | 5.1 ± 0.1 | 52.6 ± 1.0 | 101.5 ± 1.2 | 56.4 ± 0.9 | 48.9 ± 0.9 | 4.2 ± 0.1 | 18.7 ± 0.3 |
| % contribution | 27.1 ± 0.2 | 34.4 ± 0.3 | 30.8 ± 0.4 | 30.9 ± 0.4 | 31.3 ± 0.4 | 30.1 ± 0.4 | 19.1 ± 0.3 | 38.3 ± 0.4 | 45.0 ± 0.5 | 60.1 ± 0.6 | 28.1 ± 0.3 | 23.4 ± 0.3 |
| Packaged ready-to-eat | 4.2 ± 0.0 | 682 ± 8 | 22.4 ± 0.3 | 7.6 ± 0.1 | 8.5 ± 0.1 | 4.5 ± 0.1 | 39.7 ± 0.8 | 97.0 ± 1.2 | 55.7 ± 0.9 | 48.7 ± 0.9 | 3.8 ± 0.1 | 15.1 ± 0.2 |
| % contribution | 26.0 ± 0.2 | 31.9 ± 0.3 | 27.7 ± 0.4 | 28.0 ± 0.4 | 28.3 ± 0.4 | 26.6 ± 0.4 | 14.4 ± 0.3 | 36.6 ± 0.4 | 44.4 ± 0.5 | 59.9 ± 0.6 | 25.0 ± 0.3 | 18.8 ± 0.3 |
| Mixtures possibly store-prepared | 0.2 ± 0.0 | 55 ± 3 | 2.5 ± 0.1 | 0.8 ± 0.0 | 0.9 ± 0.0 | 0.6 ± 0.0 | 13.0 ± 0.5 | 4.4 ± 0.2 | 0.7 ± 0.0 | 0.2 ± 0.0 | 0.5 ± 0.0 | 3.6 ± 0.2 |
| % contribution | 1.1 ± 0.0 | 2.6 ± 0.1 | 3.1 ± 0.2 | 2.9 ± 0.2 | 3.0 ± 0.2 | 3.5 ± 0.2 | 4.7 ± 0.2 | 1.7 ± 0.1 | 0.6 ± 0.0 | 0.2 ± 0.0 | 3.1 ± 0.2 | 4.5 ± 0.2 |
| Prepared foods or meals | 0.2 ± 0.0 | 70 ± 2 | 3.4 ± 0.1 | 1.1 ± 0.0 | 1.3 ± 0.0 | 0.6 ± 0.0 | 11.3 ± 0.4 | 6.0 ± 0.3 | 0.9 ± 0.0 | 0.3 ± 0.0 | 0.4 ± 0.0 | 3.8 ± 0.1 |
| % contribution | 1.1 ± 0.0 | 3.3 ± 0.1 | 4.2 ± 0.1 | 4.1 ± 0.1 | 4.3 ± 0.1 | 3.8 ± 0.1 | 4.1 ± 0.1 | 2.3 ± 0.1 | 0.7 ± 0.0 | 0.4 ± 0.0 | 2.9 ± 0.1 | 4.7 ± 0.1 |
| Foods from restaurants or dining halls | 3.7 ± 0.1 | 612 ± 13 | 26.3 ± 0.6 | 8.6 ± 0.2 | 10.1 ± 0.2 | 5.5 ± 0.1 | 88.1 ± 2.0 | 66.2 ± 1.4 | 25.5 ± 0.7 | 18.8 ± 0.6 | 3.7 ± 0.1 | 25.0 ± 0.5 |
| % contribution | 22.9 ± 0.5 | 28.6 ± 0.6 | 32.5 ± 0.6 | 31.5 ± 0.6 | 33.6 ± 0.7 | 32.9 ± 0.6 | 32.0 ± 0.6 | 25.0 ± 0.5 | 20.3 ± 0.5 | 23.2 ± 0.6 | 24.4 ± 0.6 | 31.3 ± 0.6 |
1
Values are mean ± SEM (n = 25,351). Survey weights and adjustment for the complex survey design were properly applied allowing inference to the non-institutionalized U.S. population. Total numbers do not always add to sample size due to missing values. Percentages do not always add to 100 due to rounding. Abbreviations: CHO: carbohydrates; IFIC: International Food Information Council Foundation.
2
Dietary component identified by 2010 Dietary Guidelines Advisory Committee as being a food component of public health concern to reduce.
3
Dietary component identified by 2010 Dietary Guidelines Advisory Committee as being a nutrient of public health concern to increase.