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Objective: To examine the changes observed in 5 nutrients of selected USDA food subgroups by partitioning the overall changes into those caused by consumption changes over time, and those caused by nutrient database revisions. Design: Population-weighted estimates of food group intakes (composites) were developed using 24-hour recall data from CSFII 1994-96 and NHANES 1999-2000. Nutrient profiles of these composites were developed using Standard Reference (SR) data (SR11 and SR16-1). Subjects: A total of 14,262 and 8070 individuals over the age of 2 years from CSFII and NHANES, respectively, composed the study sample. Outcome Measures: Absolute and percent change in food group nutrient content caused by food consumption changes and nutrient database updates. Analysis: Changes due to consumption differences were determined by comparing nutrient profiles created with CSFII and NHANES using SR11. Changes due to nutrient database differences were determined by comparing nutrient profiles created from NHANES data using SR11 and SR16-1 nutrient values. Results: Consumption differences resulted in some variations in the food group nutrient content, but a majority of the changes were associated with use of the updated nutrient database. For example, vitamin A level in the orange vegetable subgroup was increased by 2.4% owing to consumption (from CSFII to NHANES), whereas the level was decreased by 38% due to nutrient updates (from SR11 to SR16-1). Conclusion and Implications: Consideration of the changes in nutrient databases, as well as in food consumption, is essential in monitoring both the trends in the food choices Americans make and the adequacy of their diets. Key Words: MyPyramid, food intake patterns, food composition database

Objective: To identify food selections in each MyPyramid food group or subgroup reflective of typical consumption patterns by Americans, and the nutrient intake that can be expected from consuming a specified amount of these foods from each group, in a low-fat and no-added-sugars form. Design: An analytical process to identify food consumption choices within each food group and subgroup using national food consumption surveys, and to identify the expected nutrient content of each group using food composition databases. Variables Measured: Relative consumption of foods within each food group; nutrient content for each food group and subgroup (energy plus 27 nutrients). Analysis: Disaggregated foods from consumption surveys into component ingredients. Combined similar ingredients into 'item clusters' and determined relative consumption of each. Calculated a consumption-weighted nutrient profile for each food group. Results: Consumption-weighted food intake selections and nutrient profiles were developed for all MyPyramid food groups and subgroups. Conclusions and Implications: This analytical process derived food group and subgroup composites which estimate typical food choices within each MyPyramid food group. These were used to assess the adequacy of the MyPyramid food intake patterns as they were being iteratively developed. Key Words: MyPyramid, food guides, dietary guidance, food intake patterns

To assess and monitor the dietary status of Americans, the U.S. Department of Agriculture's Center for Nutrition Policy and Promotion developed the Healthy Eating Index (HEI). The HEI consists of 10 components, each representing a different aspect of a healthful diet. This article presents the most recent HEI for people 2 years old and over and subgroups of the population. Data from the 1999-2000 National Health and Nutrition Examination Survey are used. Ten percent of the population had a good diet, 16 percent had a poor diet, and the remainder had a diet that needs improvement. Americans need especially to improve their consumption of fruit and milk products. Males age 15 to 18, non-Hispanic Blacks, low-income groups, and those with a high school diploma or less education had lower quality diets. The diets of Americans have not changed since 1996, but they have improved since 1989., Healthful eating is essential for human development and well-being. In the United States today, some dietary patterns are associated with 4 of the 10 leading causes of death (coronary heart [...]

Eating a variety of foods--especially whole grains, fruits, and vegetables--ensures the intake of many of the nutrients and other substances essential for good health. Measuring variety is complex, and many different definitions have been proposed. Eating a variety of foods is one of the Dietary Guidelines for Americans--though written in slightly different terms in some of the 5-year updates since the Guidelines were first introduced by the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Services (DHHS) in 1980. An application of the variety guideline is a component of the USDA's Healthy Eating Index (HEI), a summary measure of overall diet quality that measures compliance with the Guidelines. This report explains the methodology of the HEI's variety measure, as calculated by the USDA Center for Nutrition Policy and Promotion (CNPP). CNPP uses four main databases to construct the variety measurement: the Food Guide Pyramid Servings Database, the Recipe Database, a list of distinct foods, and a dietary intake database. An HEI variety score is assigned between 0 and 10 points, with eight or more different or 'unique' foods consumed during 24 hours earning 10 points; three or fewer unique foods, 0 points. To demonstrate this methodology, we applied the HEI variety measured to the U.S. population by using dietary intake data from the National Health and Nutrition Examination Survey 1999-2000 to estimate 1-day dietary variety in the United States., Since the first edition of the Dietary Guidelines for Americans in 1980, the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Services (DHHS) have recommended [...]

Introduction Whether drunk from the tap or a bottle or eaten in foods, water has important health benefits. Insufficient consumption can lead to muscle spasm, renal dysfunction, increased risk of [...]

Purpose: To investigate consumer understanding and usage of serving size (SS) information on Nutrition Facts (NF) labels.Design: We analyzed three data sources: (1) U.S. Food and Drug Administration (FDA) Health and Diet Survey (HDS) 1994 (n = 1945), 1995 (n = 1001), and 2008 (n = 2584); (2) National Health and Nutrition Examination Survey (NHANES) 2005-2006 and 2007-2008 (n = 10,750); and (3) 2011 FDA Nutrition Facts Label Experimental Study (NFLES) (n = 9493). Data from FDA are cross-sectional and we focused on usage and meaning of SS.Setting: United States.Subjects: Adults (18+ years).Measures: Both HDS and NHANES addressed how often participants used SS information and HDS also asked how SS is determined. Both NHANES and NFLES contained similar questions on the meaning of SS but NFLES also included an open-ended response option.Analysis: We included both quantitative and qualitative measures. Questions were analyzed by demographic variables and body mass index with frequencies, cross-tabulations, and χ(2) statistics reported.Results: HDS showed that the percentage of consumers who used SS information often or sometimes increased from 54% in 1994 to 64% in 2008. NHANES and NFLES data indicated that a majority of respondents had misinterpreted the meaning of SS. Women and obese individuals were more likely to use SS often or sometimes, but were also more likely to misinterpret the meaning of SS. A small subsample of NFLES participants expressed a distrust of the SS information.Conclusion: There is a widespread misunderstanding about SS, suggesting the need for clearer NF labels or enhanced education efforts. [ABSTRACT FROM AUTHOR]

The Dietary Reference Intakes (DRIs) define the daily requirement for energy as the Estimated Energy Requirement (EER). The EER is based on calculations that account for an individual's energy intake, energy expenditure, age, sex, weight, height, and physical activity level. Including physical activity level in the calculations makes determining energy expenditure possible and achieving energy balance a more realistic goal. However, physical activity level is often difficult to measure and accurate assessment of energy expenditure not always possible. We provide an easy way to calculate daily EERs for adults based on physical activity level. We use the EER equations of the DRI Committee and provide a spreadsheet template for the calculation of physical activity level. This technique accounts for all factors and measurements to determine physical activity level and energy expended from daily physical activity. It should prove a useful approach in research, clinical, and public health settings.