. Author manuscript; available in PMC: 2015 Sep 3.

Published in final edited form as: J Nutr Health Aging. 2013;17(6):566–572. doi: 10.1007/s12603-013-0014-y

Table 2. Mean (± SD) percent energy contribution from food groups, energy-adjusted nutrient intakes (per 1000 kcal), and energy density by dietary pattern.

	Sweets & dairy (n = 230)	Western (n = 114)	Health-conscious (n = 105)
Food group
Baked goods¹	10.8 ± 0.08^a	8.2 ± 0.07^b	4.6 ± 0.05^c
Bread¹	12.2 ± 0.05^a	15.0 ± 0.06^b	10.4 ± 0.05^c
Cereal¹	4.1 ± 0.04^a	1.5 ± 0.05^b	3.6 ± 0.04
Cheese	3.3 ± 0.03	3.7 ± 0.03	3.4 ± 0.03
Dairy-based desserts¹	4.8 ± 0.05^a	3.2 ± 0.04^b	2.7 ± 0.04^b
Dark green, deep yellow vegetables¹	0.57 ± 0.01^a	0.52 ± 0.01^a	1.8 ± 0.02^b
Eggs¹	0.98 ± 0.01^a	2.8 ± 0.03^b	1.2 ± 0.01^a
Fats¹	2.7 ± 0.03^a	4.1 ± 0.03^b	2.1 ± 0.02^c
Fish¹	0.71 ± 0.01^a	0.85 ± 0.02^a	2.5 ± 0.03^b
Fried vegetables¹	0.92 ± 0.02^a	23 ± 0.03^b	0.30 ± 0.01^c
Juice	2.3 ± 0.03	1.8 ± 0.02	2.8 ± 0.03
Legumes	1.3 ± 0.02	0.77 ± 0.02	1.1 ± 0.02
Milk¹	7.2 ± 0.06^a	3.3 ± 0.03^c	5.5 ± 0.04^b
Miscellaneous¹	0.53 ± 0.00^a	1.0 ± 0.01^b	0.56 ± 0.01^a
Nuts¹	1.3 ± 0.02^a	1.3 ± 0.03^a	32 ± 0.06^b
Oils	5.9 ± 0.03	7.1 ± 0.04	7.2 ± 0.04
Other vegetables¹	1.5 ± 0.01^a	1.6 ± 0.01^a	2.5 ± 0.02^b
Pasta, noodles, rice¹	6.1 ± 0.05^a	5.4 ± 0.04^a	9.7 ± 0.07^b
Poultry¹	2.0 ± 0.02^a	3.6 ± 0.03^b	4.7 ± 0.04^c
Processed meats¹	4.1 ± 0.04	4.6 ± 0.04^a	1.9 ± 0.02^b
Red meats	6.0 ± 0.04	6.9 ± 0.05	5.4 ± 0.06
Snacks	2.8 ± 0.04	2.8 ± 0.03	2.4 ± 0.03
Starchy vegetables	3.8 ± 0.03	2.9 ± 0.02	3.9 ± 0.03
Sweets	3.9 ± 0.04	3.7 ± 0.04	3.0 ± 0.04
Whole fruit¹	5.4 ± 0.04^a	3.5 ± 0.03^b	9.3 ± 0.06^c
Alcoholic beverages¹	0.29 ± 0.01^a	3.2 ± 0.06^b	0.61 ± 0.02^a
Soft drinks¹	0.98 ± 0.02^a	2.5 ± 0.04^b	0.42 ± 0.01^c
Sweetened fruit drinks	0.86 ± 0.02	0.40 ± 0.01	0.57 ± 0.02
Sweetened coffee & tea¹	0.73 ± 0.02^a	0.16 ± 0.01^b	0.11 ± 0.00^b
Nutrient²^, ³
Energy, kcal	1590.0 ± 455.3^a	1566.6 ± 467.9^a	1385.7 ± 391.8^b
Protein, g	39.1 ± 9.6^a	40.1 ± 11.4^a	46.2 ± 11.2^b
Fat, g	35.4 ± 8.3^a	39.8 ± 11.3^c	32.7 ± 10.6^b
Saturated fat, g	12.5 ± 3.8^a	13.5 ± 4.6^c	10.2 ± 3.9^b
Trans fat, g	2.5 ± 0.9^a	2.8 ± 12^c	1.9 ± 1.1^b
Added sugar, g	36.2 ± 14.2^a	33.9 ± 17.8^a	28.6 ± 18.7^b
Fiber, g	10.4 ± 3.6^a	8.6 ± 2.9^c	13.5 ± 4.2^b
Vitamin B6, mg	1.1 ± 0.5^a	0.95 ± 0.5^c	13 ± 0.6^b
Vitamin B12, mg	3.1 ± 2.1	2.9 ± 2.9	4.1 ± 3.9
Vitamin C, mg	56.0 ± 30.6^a	46.0 ± 26.0^c	81.3 ± 45.7^b
Vitamin D, mcg	2.9 ± 1.5^a	2.0 ± 1.1^b	32 ± 2.1^a
Folate, mcg	330.2 ± 157.2	282.6 ± 201.9	360.0 ± 166.7
Calcium, mg	491.1 ± 178.4	396.3 ± 243.0^b	5203 ± 193.5^a
Magnesium, mg	158.1 ± 44.6^a	138.2 ± 39.7^c	190.7 ± 46.4^b
Sodium, mg	1696.4 ± 450.7	1756.6 ± 544.9	1667.8 ± 490.8
Potassium, mg	1555.7 ± 415.2^a	1396.9 ± 381.2^c	1901.0 ± 507.6^b
Iron, mg	9.3 ± 4.1	8.1 ± 5.1	10.1 ± 3.9
Zinc, mg	6.4 ± 3.6	5.8 ± 3.4	7.3 ± 3.9
Energy density, kcal/g	1.47 ± 0.3^a	1.60 ± 03^c	1.23 ± 0.3^b

Overall food group mean significantly different across dietary pattern at P < 0.001. (Significance level corrected for multiple comparisons using Bonferroni adjustment.). Food group means with differing subscripts across rows are significantly different from each other (P < 0.05); Within each row, the dietary pattern with the highest percent energy contributions from each food group is in bold, and the dietary pattern with the lowest percent energy contribution from each food group is underlined.

With the exception of energy (kcal), nutrient means were energy-adjusted (per 1000 kcal).

Overall means significantly different across dietary patterns for all nutrients (with the exception of vitamin B12, folate, sodium, iron, and zinc) at P < 0.003. (Significance level corrected for multiple comparisons using Bonferroni adjustment.) Means with differing subscripts across rows are significantly different from each other (P < 0.05); Within each row, the dietary pattern with the highest value for each nutrient is in bold, and the dietary pattern with the lowest value for each nutrient is underlined.