Table 1.
Grain consumption patterns among adults (Canadian Community Health Survey 2015).
| GBFs Pattern | The Contribution of GBFs to Total Energy Intake (%) | The Contribution of GBFs Within Cluster (%) | Canadian Adults in the Cluster (%) | Population (n) |
|---|---|---|---|---|
| Mixed | 40.7 | 11,000,000 | ||
| Whole Grain Cereals | 3.2 | 14.2 | ||
| Other Bread | 2.5 | 10.9 | ||
| Salty Snacks | 2.4 | 10.5 | ||
| Muffin | 2.2 | 9.7 | ||
| White Bread | 1.6 | 6.9 | ||
| Cakes & Cookies | 1.5 | 6.4 | ||
| Whole Bread | 1.4 | 6.2 | ||
| Rice | 1.2 | 5.1 | ||
| Whole Grain Bread | 1.0 | 4.2 | ||
| Whole Grain and Whole Wheat Bread | 0.9 | 3.9 | ||
| White Bread | 20.5 | 62.3 | 12.2 | 3,300,000 |
| Cakes & Cookies | 1.9 | 5.6 | ||
| Other Bread | 1.5 | 4.6 | ||
| Whole Grain Cereals | 1.5 | 4.5 | ||
| Pasta | 1.2 | 3.6 | ||
| Salty Snacks | 1.1 | 3.4 | ||
| Rice | 1.0 | 3.2 | ||
| Danish and Doughnuts | 0.8 | 2.4 | ||
| Muffin | 0.8 | 2.3 | ||
| Other Cereals | 0.6 | 1.9 | ||
| Other Bread | 23.5 | 63.4 | 10.4 | 2,800,000 |
| Rice | 1.7 | 4.6 | ||
| Whole Grain Cereals | 1.7 | 4.5 | ||
| White Bread | 1.5 | 4.0 | ||
| Cakes & Cookies | 1.4 | 3.9 | ||
| Whole Grain and Whole Wheat Bread | 1.2 | 3.2 | ||
| Salty Snacks | 1.1 | 3.0 | ||
| Pasta | 0.9 | 2.5 | ||
| Muffin | 0.9 | 2.5 | ||
| Danish and Doughnuts | 0.7 | 2.0 | ||
| Pasta | 20.9 | 52.6 | 8.6 | 2,300,000 |
| White Bread | 2.9 | 7.4 | ||
| Other Bread | 2.2 | 5.5 | ||
| Whole Grain Cereals | 2.1 | 5.3 | ||
| Cakes & Cookies | 1.7 | 4.4 | ||
| Salty Snacks | 1.5 | 3.9 | ||
| Whole Grain and Whole Wheat Bread | 1.5 | 3.8 | ||
| Muffin | 1.4 | 3.4 | ||
| Rice | 1.2 | 3.0 | ||
| Whole Bread | 0.7 | 1.8 | ||
| Rice | 21.9 | 58.0 | 8 | 2,200,000 |
| Other Bread | 2.3 | 6.0 | ||
| White Bread | 2.2 | 5.8 | ||
| Whole Grain and Whole Wheat Bread | 1.9 | 4.9 | ||
| Whole Grain Cereals | 1.7 | 4.6 | ||
| Cakes & Cookies | 1.6 | 4.2 | ||
| Salty Snacks | 1.1 | 2.8 | ||
| Muffin | 1.0 | 2.8 | ||
| Pasta | 1.0 | 2.5 | ||
| Danish and Doughnuts | 0.6 | 1.6 | ||
| Whole Grain and Whole Wheat Bread | 0.9 | 3.9 | ||
| Whole Grain and Whole Wheat Bread | 17.9 | 56.7 | 8 | 2,200,000 |
| Whole Grain Cereals | 2.4 | 7.5 | ||
| Cakes & Cookies | 2.0 | 6.3 | ||
| Other Bread | 1.5 | 4.7 | ||
| Rice | 1.5 | 4.6 | ||
| Salty Snacks | 1.2 | 3.8 | ||
| Pasta | 0.9 | 2.8 | ||
| Muffin | 0.8 | 2.6 | ||
| White Bread | 0.6 | 1.8 | ||
| Other Cereals | 0.5 | 1.6 | ||
| Cakes & Cookies | 23.5 | 55.8 | 5.9 | 1,600,000 |
| White Bread | 3.5 | 8.3 | ||
| Other Bread | 2.8 | 6.7 | ||
| Whole Grain Cereals | 2.1 | 4.9 | ||
| Whole Grain and Whole Wheat Bread | 1.7 | 3.9 | ||
| Pasta | 1.5 | 3.5 | ||
| Rice | 1.4 | 3.3 | ||
| Salty Snacks | 1.3 | 3.1 | ||
| Muffin | 0.9 | 2.2 | ||
| Whole Bread | 0.7 | 1.6 |
Whole grain cereals and other cereals were considered as two different groups because whole grain cereals include both cooked cereal and ready-to-eat cereals. GBFs: grain-based foods. The primary GBFs consumed in each cluster are shown with bold font.