Table 2.
Ranked population proportions of sodium consumeda by selected food categories, age groups, sex, and race/ethnicities: What We Eat in America, National Health and Nutrition Examination Survey, US children aged 6 to 18 years, 2011–2012
| Rankb | Food categoryc | 6–18 y overall | Age Group (y)
|
Sex
|
Race/Ethnicity
|
||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| 6–10 | 11–13 | 14–18 | Male | Female | Non- Hispanic white | Non- Hispanic black | Hispanic | Non- Hispanic Asian | |||
| ← %±standard error → | |||||||||||
| 1 | Pizza | 9.1±0.9 | 9.3±1.5 | 8.2±1.1 | 9.5±1.4 | 10.1±1.4 | 7.8±0.8 | 8.8±1.2 | 7.1±0.9 | 11.1±2.0 | 8.4±1.6 |
| 2 | All Mexican mixed dishesd | 6.7±1.0 | 7.0±1.1 | 5.6±1.3 | 7.0±1.4 | 6.8±1.4 | 6.5±1.1 | 5.7±1.0 | 3.9±0.8 | 10.0±1.5 | 4.5±1.7 |
| 3 | All single-code sandwichese | 5.9±0.4 | 6.2±0.9 | 5.2±1.0 | 6.0±0.5 | 6.4±0.8 | 5.3±0.6 | 6.0±0.7 | 7.9±0.7 | 5.7±0.9 | 2.7±0.7 |
| 4 | Yeast breads, rolls, and bunsf | 5.6±0.2 | 5.8±0.4 | 5.0±0.3 | 5.9±0.3 | 5.7±0.4 | 5.5±0.3 | 6.0±0.3 | 5.2±0.5 | 5.4±0.5 | 5.6±0.8 |
| 5 | Cold cuts and cured meats | 4.9±0.5 | 5.6±0.9 | 4.7±1.2 | 4.5±0.5 | 5.0±0.6 | 4.8±0.6 | 5.5±0.8 | 3.8±0.6 | 3.9±0.5 | 3.6±0.6 |
| 6 | Soups | 3.4±0.4 | 3.0±0.6 | 6.1±1.3 | 2.3±0.4 | 3.2±0.5 | 3.7±0.9 | 2.4±0.6 | 2.5±0.6 | 4.4±0.8 | 8.2±2.5 |
| 7 | All savory snacksg | 3.3±0.3 | 3.1±0.2 | 4.1±0.7 | 3.0±0.4 | 3.3±0.4 | 3.3±0.4 | 3.2±0.3 | 4.4±0.3 | 3.1±0.3 | 3.1±0.6 |
| 8 | Cheese | 3.2±0.3 | 3.4±0.4 | 2.9±0.6 | 3.2±0.7 | 2.8±0.2 | 3.7±0.7 | 3.5±0.6 | 3.2±0.4 | 3.1±0.5 | 1.8±0.3 |
| 9 | All plain milk | 2.9±0.2 | 3.1±0.2 | 3.2±0.4 | 2.6±0.2 | 3.0±0.2 | 2.8±0.3 | 3.1±0.3 | 1.8±0.1 | 2.8±0.3 | 3.3±0.3 |
| 10 | Chicken, whole pieces, turkey, duck, other poultryh | 2.9±0.3 | 2.5±0.3 | 3.2±0.7 | 3.0±0.4 | 2.5±0.4 | 3.3±0.4 | 2.2±0.5 | 5.5±0.8 | 3.0±0.5 | 3.8±0.5 |
The proportion (%) of sodium consumed is defined as the sum of the amount of sodium consumed from each specific food category for all participants divided by the sum of sodium consumed from all food categories for all participants multiplied by 100. All estimates use 24-hour dietary recall, take into account the complex sampling design, and use dietary Day 1 sample weights to account for nonresponse and weekend/weekday recalls.
Rank based on population proportions of sodium consumed for the overall US population aged 6 to 18 years. Columns for other groups are ordered by this ranking.
Additional information regarding What We Eat in America Food Categories is available at the Food Surveys Research Group website (http://www.ars.usda.gov/Services/docs.htm?docid=23429). Food categories contributing ≥3% to overall sodium consumption within specific sociodemographic groups but not listed among the top 10 contributors were: children aged 6 to 10 years, all ready-to-eat cereal (3.0%); children aged 11 to 13 years, tomato-based condiments (3.0%); children aged 14 to 18 years, meat mixed dishes (3.5%); male children, meat mixed dishes (3.1%); female children, pasta mixed dishes, excludes macaroni and cheese (3.0%); Hispanic children, eggs and omelets (3.2%), all ready-to-eat cereal (3.1%); non-Hispanic black children, chicken patties, nuggets, and tenders (3.3%), frankfurters, sausages (3.1%), pasta mixed dishes, excludes macaroni and cheese (3.0%); non-Hispanic Asian children, pasta mixed dishes, excludes macaroni and cheese (3.0%) and rice (6.7%).
Burritos and tacos/nachos/other Mexican mixed dishes.
Sandwiches as identified by a single What We Eat in America food code, burgers/frankfurter sandwiches/chicken or turkey sandwiches/egg/breakfast sandwiches/other sandwiches.
Excludes bagels and English muffins.
Potato chips/tortilla, corn, and other chips/popcorn/pretzels/snack mix.
Excludes chicken patties, nuggets, and tenders.