Table 5-2.
Dietary Consumption in 2009 to 2010 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 (Mean±SD) |
% Meeting Guidelines* |
Average Consumption (Mean±SD) |
% Meeting Guidelines* |
Average Consumption (Mean±SD) |
% Meeting Guidelines* |
Average Consumption (Mean±SD) |
% Meeting Guidelines* |
Average Consumption (Mean±SD) |
% Meeting Guidelines* |
Average Consumption (Mean±SD) |
% Meeting Guidelines* |
|
| Foods | ||||||||||||
| Whole grains, servings/d |
0.8±0.5 | 2.9 | 0.8±0.5 | 4.7 | 0.9±0.8 | 5.3 | 0.7±0.3 | 3.4 | 0.9±0.6 | 5.2 | 0.9±1.1 | 6.9 |
| Fruits, servings/d |
1.6±1.2 | 10.4 | 1.7±0.9 | 9.6 | 1.3±1.7 | 7.6 | 1.3±0.8 | 8.1 | 1.2±1.4 | 4.8 | 0.9±1.0 | 5.0 |
| Fruits including 100% juices, servings/d |
3.2±1.8 | 34.8 | 3.3±1.7 | 31.6 | 2.6±2.3 | 24.1 | 2.7±3.2 | 24.7 | 2.6±2.4 | 23.4 | 2.3±1.1 | 21.8 |
| Vegetables including starch, servings/d |
0.9±0.6 | 0.5 | 1.0±0.4 | 0.3 | 0.8±0.4 | 0.3 | 1.3±0.4 | 1.8 | 1.2±0.8 | 3.1 | 1.1±0.4 | 0.8 |
| Vegetables including starch and juices/sauces, servings/d |
1.1±0.6 | 1.1 | 1.2±0.4 | 0.1 | 1.0±0.4 | 0.3 | 1.5±0.4 | 2.5 | 1.4±0.9 | 3.9 | 1.3±0.2 | 0.8 |
| Fish and shellfish, servings/wk |
0.4±0.3 | 8.9 | 0.6±0.3 | 11.0 | 0.5±0.3 | 10.2 | 0.3±0.3 | 4.7 | 0.9±0.9 | 10.7 | 0.5±1.2 | 9.2 |
| Nuts, legumes, and seeds, servings/wk |
1.4±1.6 | 12.5 | 1.9±1.5 | 14.4 | 1.5±0.7 | 12.8 | 1.7±0.7 | 11.4 | 1.5±0.5 | 12.4 | 1.9±0.5 | 13.5 |
| Processed meats, servings/wk |
2.4±1.2 | 51.5 | 1.8±0.4 | 61.5 | 2.8±1.9 | 48.1 | 2.5±1.5 | 53.1 | 3.2±1.5 | 50.5 | 2.3±1.5 | 59.7 |
| Sugar-sweetened beverages, servings/wk |
7.6±4.6 | 46.8 | 7.1±5.5 | 42.9 | 10.2±6.2 | 31.1 | 8.7±3.5 | 33.0 | 16.4±12.5 | 24.2 | 12.5±10.0 | 30.2 |
| Sweets and bakery desserts, servings/wk |
8.9±2.3 | 24.5 | 9.6±2.3 | 20.8 | 7.3±2.5 | 24.9 | 7.7±2.5 | 26.6 | 5.3±2.9 | 38.6 | 7.6±3.9 | 36.9 |
| Nutrients | ||||||||||||
| Total calories, kcal/d |
1828±276 | NA | 1757±312 | NA | 2163±560 | NA | 1865±377 | NA | 2532±500 | NA | 1836±308 | NA |
| EPA/DHA, g/d | 0.045±0.049 | 3.2 | 0.051±0.048 | 4.6 | 0.048±0.049 | 2.5 | 0.039±0.048 | 0.9 | 0.063±0.052 | 6.2 | 0.058±0.067 | 3.7 |
| ALA, g/d | 1.18±0.16 | 10.7 | 1.24±0.17 | 57.1 | 1.17±0.24 | 12.9 | 1.33±0.21 | 63.0 | 1.28±0.16 | 22.3 | 1.37±0.32 | 63.0 |
| n-6 PUFA, % energy |
6.6±1.2 | NA | 6.8±1.2 | NA | 6.7±0.9 | NA | 7.1±0.8 | NA | 6.9±0.5 | NA | 7.6±1.8 | NA |
| Saturated fat, % energy |
11.3±1.7 | 31.0 | 11.2±1.1 | 33.2 | 11.3±0.9 | 37.8 | 11.4±1.6 | 33.5 | 11.0±1.4 | 34.7 | 10.7±1.5 | 40.2 |
| Dietary cholesterol, mg/d |
225±46 | 80.6 | 234±64 | 75.3 | 234±90 | 82.9 | 250±48 | 75.2 | 230±68 | 82.2 | 240±67 | 75.8 |
| Total fat, % energy |
32.1±2.4 | 69.6 | 32.0±1.8 | 72.6 | 32.4±1.8 | 62.3 | 32.9±1.7 | 64.5 | 32.2±3.4 | 62.6 | 32.4±3.0 | 65.4 |
| Carbohydrate, % energy |
54.4±2.4 | NA | 54.8±2.2 | NA | 53.1±3.3 | NA | 53.1±3.3 | NA | 52.5±4.8 | NA | 53.2±3.8 | NA |
| Dietary fiber, g/d |
14.7±3.5 | 1.9 | 15.4±3.5 | 1.5 | 13.9±2.6 | 0.5 | 14.7±3.2 | 0.7 | 13.9±2.8 | 0.7 | 14.1±4.7 | 2.2 |
| Sodium, g/d | 3.3±0.4 | 5.5 | 3.3±0.4 | 4.8 | 3.4±0.3 | 2.7 | 3.5±0.2 | 2.3 | 3.4±0.4 | 8.7 | 3.5±0.4 | 5.0 |
Unpublished data from National Health and Nutrition Examination Survey 2009 to 2010, derived from two 24-h dietary recalls per person, with population SDs adjusted for within-person vs between-person variation. All values are energy adjusted by 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.
ALA indicates α-linoleic acid; DHA, docosahexaenoic acid; EPA, eicosapentaenoic acid; NA, not available; n-6-PUFA, ω-6-polyunsaturatedfatty acid; and SD, standard deviation.
For different age and sex subgroups here, the guideline cut points are standardized to a 2000-kcal/d diet to account for differences in caloric intake in these groups. Whole grains (characterized as minimum 1.1 g of fiber per 10 g of carbohydrate), 3 or more 1-oz equivalent (1 oz of bread; 1 cup of dry cereal; 1/2 cup of cooked rice, pasta, or cereal) servings per d (Dietary Guidelines for Americans)129; fish or shellfish, 2 or more 100-g (3.5-oz) servings per wk129; fruits, 2 cups per d125; vegetables, 2 1/2 cups per d, including up to 3 cups per wk of starchy vegetables125; nuts, legumes, and seeds, 4 or more 50-g servings per wk129; processed meats (bacon, hot dogs, sausage, processed deli meats), 2 or fewer 100-g (3.5-oz) servings per wk (1/4 of discretionary calories)125; sugar-sweetened beverages (defined as ≥50 cal/8 oz, excluding whole juices), ≤36 oz per wk (≈1/4 of discretionary calories)125,129; sweets and bakery desserts, 2.5 or fewer 50-g servings per wk (≈1/4 of discretionary calories)125,129; EPA/DHA, ≥0.250 g/d130; ALA, ≥1.6/1.1 g/d (men/women)126; saturated fat, <10% energy; dietary cholesterol, <300 mg/d125; total fat, 20% to 35% energy125; dietary fiber, ≥28/d125; and sodium, <2.3 g/d.125