. 2015 May 7;6(3):376S–382S. doi: 10.3945/an.114.007039

TABLE 2.

Mean intakes of energy, total fat, and FAs from all sources and from WPs among children aged 6–11 y¹

	NHANES 2005–2006(n = 1009)	NHANES 2007–2008(n = 1117)	NHANES 2009–2010(n = 1147)
Intake from all sources
Energy, kcal/d	1990^a ± 35.6	1920^a,b ± 29.5	1870^b ± 20.4
Total fat, g/d	75.5^a ± 1.8	71.4^b ± 1.4	67.2^b ± 0.7
Total fat, % of energy	33.8^a ± 0.3	33.1^a ± 0.4	32.0^b ± 0.4
SFAs, g/d	26.8^a ± 0.6	25.2^a ± 0.7	23.4^b ± 0.3
SFAs, % of energy	12.0^a ± 0.1	11.6^b ± 0.2	11.1^c ± 0.1
PUFAs, g/d	14.7^a ± 0.5	13.9^a ± 0.3	14.1^a ± 0.2
MUFAs, g/d	27.7^a ± 0.7	26.1^a ± 0.5	23.7^b ± 0.3
WP consumption, %
WP consumers	25.9 ± 2.2	30.6 ± 2.9	27.4 ± 2.5
Fried FFP consumers	12.9 ± 2.1	12.8 ± 2.4	13.5 ± 2.2
Baked FFP consumers	1.4 ± 0.9	1.1 ± 0.4	1.2 ± 0.4
Intake from WPs
All WPs, g/d	24.2^a,b ± 2.0	32.5^a ± 4.9	21.5^b ± 2.1
Energy from all WPs, kcal/d	51.1^a ± 5.2	62.9^a ± 8.3	48.5^a ± 6.0
All FFPs,² g/d	11.5^a ± 2.0	14.4^a ± 2.4	12.3^a ± 1.8
Energy from all FFPs,² kcal/d	33.5^a ± 5.4	42.1^a ± 7.2	36.9^a ± 5.4
Fat energy from all FFPs,² %	0.7^a ± 0.1	0.8^a ± 0.2	0.7^a ± 0.1
Total fat from baked FFPs, g/d	0.07^a ± 0.04	0.02^a ± 0.01	0.03^a ± 0.01
SFAs from baked FFPs, g/d	0.01^a ± 0.01	0.005^a ± 0.002	0.005^a ± 0.002
Total fat from fried FFPs, g/d	1.4^a ± 0.3	1.6^a ± 0.4	1.4^a ± 0.2
SFAs from fried FFPs, g/d	0.3^a ± 0.1	0.4^a,b ± 0.1	0.2^b ± 0.03
TFAs from fried FFPs, g/d	0.4^a ± 0.1	0.4^a ± 0.1	0.01^b ± 0.002

Values are based on 24-h dietary recalls from day 1 and are presented as sample-weighted means or proportions ± SEs derived by using STATA, 2006. Labeled means or proportions in a row without a common letter differ, P < 0.05. FFP, French-fried potato; TFA, trans FA; WP, white potato.

Values include baked and fried FFPs.