Table 3.

10 year-trends in fiber food sources for children/adolescents (4–18 y) and adults (19+ y). RTE, ready-to-eat.

Food Category	2001–2010 Intake (g/d)	% Fiber Contribution	2001–2002 Intake (g/d)	2009–2010 Intake (g/d)	p-value for Trend
Children/Adolescents n = 14,973
Yeast breads/rolls	1.2	10.5	1.2	1.4	0.88
Quick breads	0.4	2.7	0.3	0.4	0.002
Cakes/cookies/pies/pastries	0.6	5.2	0.6	0.6	0.40
Crackers and salty grain snacks	0.9	6.9	1.0	0.9	0.18
Pancakes/waffles/French toast/crepes	0.2	2.0	0.2	0.3	0.05
Pastas	0.08	0.6	0.2	0.08	0.001
Hot cereals/rice	0.2	1.4	0.2	0.2	0.88
RTE cereals	0.9	6.3	1.0	0.9	0.45
Grain mixtures/frozen plate meals/soups/meat substitutes	2.3	16.3	1.7	2.6	<0.0001
Dry beans/peas/legumes/nuts and seeds	0.8	4.4	0.3	0.3	0.22
Fruits	1.6	11.3	1.4	1.9	<0.0001
Vegetables	2.1	16.6	2.2	1.9	0.02
All other foods	1.9	15.8
Total	13.2	100
Adults n = 24,809
Yeast breads/rolls	1.6	11.9	1.8	1.7	0.48
Quick breads	0.6	3.5	0.6	0.6	0.52
Cakes/cookies/pies, pastries	0.6	4.3	0.6	0.6	0.54
Crackers and salty grain snacks	0.7	4.6	0.8	0.7	0.18
Pancakes/waffles/French toast/crepes	0.1	0.9	0.1	0.1	0.44
Pastas	0.09	0.5	0.2	0.06	0.009
Hot cereals/rice	0.4	2.3	0.3	0.4	0.01
RTE cereals	0.9	4.8	1.0	1.1	0.023
Grain mixtures/frozen plate meals/soups/meat substitutes	2.0	12.0	1.5	2.0	0.001
Dry beans/peas/legumes/nuts and seeds	1.6	7.2	1.7	1.7	0.74
Fruits	2.0	11.1	1.9	2.4	<0.0001
Vegetables	3.4	22.6	3.7	3.4	0.16
All other foods	2.1	14.3
Total	16.1	100