Table 1.

Food patterns equivalents database (FPED) 2011–2012 food groups and modified groups used in the present study.

FPED 1 2011–2012 Food Groups	Original FPED 2011–2012 Subgroups	Modified FPED 2011–2012 Subgroups
Fruit	1. Total fruit	Removed
	2. Citrus, melons, and berries	1. Citrus, melons, and berries
	3. Other fruits	2. Other fruits
	4. Fruit juice	3. Fruit juice
Vegetables	5. Total vegetables	Removed
	6. Dark green vegetables	4. Dark green vegetables
	7. Total red and orange vegetables	Removed
	8. Tomatoes	5. Tomatoes
	9. Other red and orange vegetables (excludes, tomatoes)	6. Other red and orange vegetables (excludes, tomatoes)
	10. Total starchy vegetables	Removed
	11. Potatoes (white potatoes)	7. Potatoes (white potatoes)
	12. Other starchy vegetables (excludes white potatoes)	8. Other starchy vegetables (excludes white potatoes)
	13. Other vegetables	9. Other vegetables
	14. Beans and peas computed as vegetables	10. Beans and peas computed as vegetables
Grains	15. Total grains	Removed
	16. Whole grains	11. Whole grains
	17. Refined grains	12. Refined grains
Protein Foods	18. Total protein foods	Removed
	19. Total meat, poultry, and seafood	Removed
	20. Meat (beef, veal, pork, lamb, game)	13. Meat (beef, veal, pork, lamb, game)
	21. Cured meat (frankfurters, sausage, corned beef, cured ham and luncheon meat made from beef, pork, poultry)	14. Cured meat (frankfurters, sausage, corned beef, cured ham and luncheon meat made from beef, pork, poultry)
	22. Organ meat (from beef, veal, pork, lamb, game, poultry)	15. Organ meat (from beef, veal, pork, lamb, game, poultry)
	23. Poultry (chicken, turkey, other fowl)	16. Poultry (chicken, turkey, other fowl)
	24. Seafood high in n-3 fatty acids	17. Seafood high in n-3 fatty acids
	25. Seafood low in n-3 fatty acids	18. Seafood low in n-3 fatty acids
	26. Eggs	19. Eggs
	27. Soybean products (excludes calcium fortified soy milk and mature soybeans)	20. Soybean products (excludes calcium fortified soy milk and mature soybeans)
	28. Nuts and seeds	21. Nuts and seeds
	29. Beans and peas computed as protein foods	Removed
Dairy	30. Total dairy (milk, yogurt, cheese, whey)	Removed
	31. Milk (includes calcium fortified soy milk)	22. Milk (includes calcium fortified soy milk)
	32. Yogurt	23. Yogurt
	33. Cheese	24. Cheese
Oils	34. Oils	25. Oils
Solid Fats	35. Solid fats	26. Solid fats
Added Sugars	36. Added sugars	27. Added sugars
Alcoholic Drinks	37. Alcoholic drinks	28. Alcoholic drinks

USDA’s Food Patterns Equivalents Database 2011–2012 (FPED 2011–2012) converts foods and beverages in the Food and Nutrient Database for Dietary Studies (FNDDS) 2011–2012 to 37 Food Patterns (FP) components [23]. ¹ The FPED provides an unique research tool to evaluate food and beverage intakes of Americans compared to recommendations of the 2010 Dietary Guidelines for Americans.