Table 20-2.
Dietary Consumption (Mean±SD) in 2005–2008 Among US Children and Teenagers of Selected Foods and Nutrients Related to Cardiometabolic Health
| Boys (5–9 y)
|
Girls (5–9 y)
|
Boys (10–14 y)
|
Girls (10–14 y)
|
Boys (15–19 y)
|
Girls (15–19 y)
|
|||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Average Consumption | % Meeting Guidelines* | Average Consumption | % Meeting Guidelines* | Average Consumption | % Meeting Guidelines* | Average Consumption | % Meeting Guidelines* | Average Consumption | % Meeting Guidelines* | Average Consumption | % Meeting Guidelines* | |
| Foods | ||||||||||||
| Whole grains, servings/d | 0.5±0.5 | 2.7 | 0.5±0.3 | 1.1 | 0.6±0.6 | 4.0 | 0.5±0.4 | 1.8 | 0.4±0.4 | 1.6 | 0.5±0.5 | 2.6 |
| Fruits, servings/d | 1.5±1.1 | 8.3 | 1.5±0.8 | 8.5 | 1.2±1.0 | 6.9 | 1.4±1.1 | 8.4 | 0.9±0.8 | 3.9 | 0.9±0.8 | 4.6 |
| Fruits including 100% juices, servings/d | 3.3±1.7 | 35.7 | 3.1±1.4 | 28.5 | 2.4±1.7 | 21.7 | 2.8±1.9 | 26.0 | 2.2±1.7 | 21.1 | 2.4±1.7 | 21.7 |
| Vegetables including starch, servings/d | 0.9±0.4 | 0.5 | 1.0±0.5 | 0.9 | 1.0±0.6 | 1.1 | 1.1±0.6 | 1.6 | 1.0±0.1 | 1.1 | 1.1±0.2 | 1.1 |
| Vegetables including starch and juices/sauces, servings/d | 1.1±0.4 | 0.8 | 1.1±0.6 | 1.3 | 1.1±0.6 | 1.2 | 1.3±0.6 | 1.9 | 1.3±0.9 | 1.5 | 1.3±0.4 | 2.4 |
| Fish and shellfish, servings/wk | 0.5±0.7 | 9.9 | 0.7±0.7 | 11.7 | 0.9±0.7 | 13.5 | 0.6±0.7 | 10.3 | 0.7±0.9 | 11.0 | 0.7±0.9 | 12.2 |
| Nuts, legumes, and seeds, servings/wk | 1.4±0.4 | 12.5 | 1.3±2.5 | 9.6 | 2.1±2.8 | 14.1 | 1.4±1.0 | 10.1 | 1.1±1.0 | 9.4 | 0.8±1.0 | 6.8 |
| Processed meats, servings/wk | 2.3±1.1 | 55.5 | 2.1±1.0 | 60.0 | 2.6±1.0 | 54.9 | 2.3±1.0 | 52.1 | 3.2±1.5 | 45.6 | 2.4±1.0 | 55.8 |
| Sugar-sweetened beverages, servings/wk | 8.5±5.9 | 38.6 | 8.3±5.1 | 37.9 | 13.3±7.0 | 23.5 | 10.9±7.3 | 31.6 | 18.2±11.1 | 16.7 | 13.9±10.1 | 32.4 |
| Sweets and bakery desserts, servings/wk | 10.1±2.1 | 19.5 | 9.3±2.1 | 18.3 | 9.0±2.1 | 23.5 | 8.1±2.0 | 30.2 | 6.0±5.2 | 41.9 | 8.2±5.2 | 31.5 |
| Nutrients | ||||||||||||
| Total calories, kcal/d | 1946±328 | NA | 1743±330 | NA | 2139±403 | NA | 1849±432 | NA | 2670±903 | NA | 1845±453 | NA |
| EPA/DHA, g/d | 0.045±0.025 | 3.1 | 0.056±0.025 | 5.9 | 0.074±0.030 | 7.3 | 0.052±0.030 | 4.7 | 0.071±0.022 | 5.2 | 0.065±0.021 | 5.7 |
| ALA, g/d | 1.12±0.15 | 9.5 | 1.15±0.20 | 46.3 | 1.11±0.20 | 9.7 | 1.19±0.28 | 49.1 | 1.14±0.18 | 13.2 | 1.34±0.18 | 59.2 |
| n-6 PUFA, % energy | 6.4±1.1 | NA | 6.5±1.0 | NA | 6.5±1.0 | NA | 6.7±0.9 | NA | 6.4±0.6 | NA | 7.1±1.3 | NA |
| Saturated fat, % energy | 11.7±1.4 | 24.9 | 11.8±0.8 | 21.3 | 11.6±0.7 | 27.8 | 11.5±1.8 | 28.6 | 11.8±1.4 | 24.8 | 11.3±1.7 | 34.1 |
| Dietary cholesterol, mg/d | 225±69 | 81.6 | 239±57 | 78.4 | 245±57 | 76.6 | 226±114 | 81.6 | 244±114 | 76.9 | 240±114 | 77.7 |
| Total fat, % energy | 33.0±3.3 | 67.6 | 33.3±3.0 | 66.6 | 33.1±2.6 | 65.6 | 33.1±4.2 | 61.6 | 33.6±3.1 | 58.9 | 33.3±4.9 | 57.0 |
| Carbohydrate, % energy | 54.5±4.1 | NA | 53.8±3.7 | NA | 53.1±3.6 | NA | 53.8±4.9 | NA | 51.4±4.1 | NA | 52.9±6.3 | NA |
| Dietary fiber, g/d | 13.6±2.3 | 0.2 | 13.9±2.2 | 0.7 | 13.3±3.4 | 1.1 | 13.9±3.3 | 1.8 | 11.9±2.4 | 0.6 | 13.3±2.9 | 1.9 |
| Sodium, g/d | 3.1±0.3 | 8.2 | 3.2±0.4 | 8.7 | 3.2±0.2 | 9.8 | 3.3±0.2 | 7.4 | 3.2±0.4 | 11.9 | 3.4±0.5 | 9.1 |
SD indicates standard deviation; NA, not available; EPA, eicosapentaenoic acid; DHA, docosahexaenoic acid; ALA, α-linoleic acid; and n-6-PUFA, ω-6-polyunsaturated fatty acid.
Based on data from NHANES 2005–2006 and 2007–2008, derived from two 24-hour dietary recalls per person, with population SDs adjusted for within-person vs between-person variation. All values are energy-adjusted using individual regressions or percent energy, and for comparability, means and proportions are reported for a 2000-kcal/d diet. To obtain actual mean consumption levels, the group means for each food or nutrient can be multiplied by the group-specific total calories (kcal/d) divided by 2000 kcal/d.
See Table 20-1 for food group, serving size, and guideline definitions. For different age and sex subgroups here, the guideline cutpoints are standardized to a 2000-kcal/d diet to account for differences in caloric intake in these groups.