Table 2.
Mean dietary intakea of macronutrients and food groupsb across seasons in healthy volunteers (n=76) from the metropolitan Washington, DC area.
| Nutrient/Food Groupc | Mean ± SDd |
|---|---|
| Energy (kcals) | 2214.6 ± 623.4 |
| Protein (%) | 17.3 ± 4.1 |
| Fat (%) | 33.6 ± 5.5 |
| Carbohydrate (%) | 46.6 ± 8.0 |
| Alcohol (%) | 2.7 ± 3.2 |
| Grains (servings) | 6.9 ± 2.0 |
| Fruits (servings) | 1.9 ± 1.5 |
| Vegetables (servings) | 3.7 ± 1.6 |
| Protein (servings) | 6.6 ± 2.9 |
| Dairy (servings) | 2.1 ± 1.1 |
a
Data were derived from analysis of food records (n=228 for energy and macronutrients, n=227 for food groups).
b
Protein, fat, carbohydrate, and alcohol intake reported as percent of total energy (kcals). Food group intake reported as servings per 2000 kcals.
c
Food groups included grains, fruits, vegetables (excluding legumes), protein (including legumes), and dairy.
d
SD=standard deviation.