food and nutrient intakes of individuals in 1 day in hawaii ...abstract this report presents data...

Nationwide Food Consumption Survey 1977-78 Preliminary Report No. 5

FOOD AND NUTRIENT INTAKES OF INDIVIDUALS IN 1 DAY IN HAWAII, WINTER 1978

U.S. Department of Agriculture Science and Education Administration May 1981

ABSTRACT

This report presents data from the USDA Nationwide Food Consumption Survey 1977-78 on l-day food and nutrient intakes of 3,024 individuals in Hawaii in the winter of 1978. Average food intakes of individuals in 18 sex-age groups are summarized in I0 major food groups and 44 subgroups. The percentage of individuals eating food from each group is given. Also included are nutrient contributions by major food groups, average intakes of food energy and 14 nutrients, comparisons of intakes with the 1980 Recommended Dietary Allowances, nutrient-to-calorle ratios, andsomedemographic characteristics of the sample. Data are presented in 32 tables with a summary of results.

KEYWORDS: intakes.

Dietary survey, food intakes, Hawaii, nutrient density, nutrient

A free copy of this publication is available from the Consumer Nutrition Center, Human Nutrition, Federal Building, Hyattsville, Md. 20782.

Science and Education Administration, Nationwide Food Consumption Survey 1977- 78, Preliminary Report No. 5, May 1981

Published by the Office of the Director, Science and Education Administration, U.S. Department of Agriculture, Washington, D.C. 20250

CONTENTS Page

Guide to tables ......................................................... v

List of figures ......................................................... vii

I. Summary ............................................................ 1

II. Introduction ....................................................... 2

III. Discussion of preliminary results ..................................

A. Food intake ..................................................

1. Meat, poultry, and fish ................................

2. Milk and milk products ..................................

3. Eggs . . . . . . . . . .

5. G r a i n p r o d u c t s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6. F a t s and o i l s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7. V e g e t a b l e s . . . . . . . . . . . . . . 8. Beverages ..... ~ ~.:~:. ::[[::::::::::::[:.::::::[::[

9. Fruits .................................................

10. Sugar and sweets .......................................

B. Nutrient contributions by major food groups ..................

C.

I. Food energy ..................................... ~ ......

2. Protein ................................................

3. Fat ....................................................

4. Carbohydrate ...........................................

5. Calcium ................................................

6. Iron ...................................................

7. Magnesium ..............................................

8. Phosphorus .............................................

9. Vitamin A value ........................................

I0. Thiamin ................................................

II. Riboflavin .............................................

12. Preformed niacin .......................................

13. Vitamin B 6 ............................................. 14. Vitamin B . . . . . . . . . . . . . . . . .

15. Vitamin C ~ 2 . . ~ . . 2 [ . ~ [ [ ~ . ~ . . . ~ [ . . ~ . . [ . ~ . ~ . . ~

Nutritive value of food intake ...............................

I. Energy and nutrient intakes ............................

2. Percentage of energy from protein, fat, and carbohydrate

3. Nutrient intakes compared with 1980 RDA ................

4. Nutrient densities .....................................

3 3 3 5 7 7 7 8 8

I I I I 13

13 14 14 16 16 16 18 18 19 19 19 21 21 21 22 22

22

22

23

25

27

iii

D. Infants ......................................................

I. Food intake ............................................

2. Nutrient contributions by major food groups ............

3. Nutritive value of food intake .........................

E. Characteristics of households and individuals ................

I. Income and race ........................................

2. Household size .........................................

3. Characteristlcs of the female head of household ........

Tables I.Ia-5.2 .........................................................

Page

30

30

30

31

31 31 31 32

33

iv

GUIDE TO TABLES

I. Food Intake:

Meat, Poultry, Fish: Average intake per individual (grams) .................... Individuals using (percent) ..............................

Milk, Milk Products; Eggs; Legumes, Nuts, Seeds: Average intake per individual (grams) .................... Individuals using (percent) ..............................

Grain Products; Fats, Oils: Average intake per individual (grams) .................... Individuals using (percent) ..............................

Vegetables; Beverages: Average intake per individual (grams) .................... Individuals using (percent) ..............................

Fruits; Sugar, Sweets: Average intake per individual (grams) .................... Individuals using (percent) ..............................

2. Nutrient Contributions by Major Food Groups (Percent):

Food Energy ................................................ Protein .................................................... Fat........................................................ Carbohydrate . . . . . . . . . . . . . . . Calcium ......

I r o n o o e o o o o o o o o o o o e o o o o o o o o o o o o Q o o o o e o o o o o . o . o o o o o o o . o o . o o o Magnesium . . . . . . . . . . . . . . . . . . . . . P h o s p h o r u s . . i l i : . i l . i ~ i l i . . . i i ° ' ' ' i l . . . . . . i l . l . l l l l i l . i l V i t a m i n A V a l u e . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . T h i a m i n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . R i b o f l a v i n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P r e f o r m e d N i a c i n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Vitamin B 6 ................................................. Vitamin B12 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Vitamin C ..................................................

3. Nutritive Value of Food:

Nutrient Intake per Individual ............................. Nutrient Sources of Food Energy--Percentage of Energy Intake

Table No.

l.la l.lb

1.2a 1.2b

I. 3a 1.3b

1.4a 1.4b

1.5a 1.5b

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15

3.1 3.2

Page

33 34

35 36

37 38

39 40

41 42

43 44 45 46 47 48 49 50 51 52 53 54 55 56 57

58 59

Nutrient Intake as Percentage of 1980Recommended Dietary Allowances ...............................................

Nutrients per 1,000 Kilocalories ...........................

4. Distribution of Individuals by--

.

Household Income and Race .................................. Household Size ............................................. Characteristics of the Female Head of Household--Age,

Education, and Employment Status .........................

Recommended Dietary Allowances) 1980~ Adapted for Use With the USDA Nationwide Food Consumption Survey 1977-78) Expressed as--

Levels of Intake ........................................... Nutrient Densities .........................................

Table No.

3.3 3.4

4.1 4.2

4.3

5.1 5.2

Page

60 61

62 63

64

65 66

vi

LIST OF FIGURES

I. Meat~ Poultry~ and Fish Quantity per individual in a day in Hawaii .......................

2. Milk and Milk Products Quantity per individual in a day in Hawaii .......................

3. Rice Quantity per individual in a day in Hawaii .......................

4. Ready-to-Eat Cereals Percentage of individuals using in a day in Hawaii ...............

5. Soft Drinks Quantity per individual in a day in Hawaii .......................

6. Sources of Enersy and Energy Nutrients Percentage of day's intake per individual in Hawaii ..............

7. Sources of Minerals

Percentage of day's intake per individual in Hawaii ..............

8. Sources of Vitamins Percentage of day's intake per individual in Hawaii ..............

9. Food Energy Average intake per individual in a day in Hawaii .................

I0. Nutrient Intakes Below 1980 Recommended Dietary Allowances Average intake as percentage of 1980 RDA in Hawaii ...............

II. Calcium Density of Intakes and Recommended Dietary Allowances Average intake per individual in a day in Hawaii .................

12. Iron Density of Intakes and Recommended Dietary Allowances Average intake per individual in a day in Hawaii .................

Page

I0

12

15

17

20

24

26

28

29

vii

FOOD AND NUTRIENT INTAKES OF INDIVIDUALS IN 1 DAY IN HAWAII, WINTER 19781

I. SUMMARY

One day's food and nutrient intakes of 3,024 individuals in Hawaii in January through March 1978, collected as part of the USDA Nationwide Food Consumption Survey 1977-78, were classified by 18 sex-age groups. Some findings are as follows:

o Energy and fat contributed by major food groups:

Food energy--The meat, poultry, and fish group was the largest contributor of food energy (31 percent), followed by grain products (28 percent) and milk and milk products (II percent). Energy sources varied among sex and age groups. For infants, the major source of energy was the milk group; for childrenl to 2 years, the grain and milk products; for 3- to 14-year-olds, grain products; and for 15 years and over, the meat group.

Fat--Fat in the diet was contributed mainly by the meat, poultry, and fish group (46 percent), followed by grain products (14 percent), milk and milk products (14 percent), and fats and oils (11 percent).

Food energy intakes of men 23 to 34 years averaged 2,204 kcal and for women of the same age 1,592 kcal. Energy intakes averaged highest for 15- to 18-year-old boys (2,515 kcal), and 9- to 14-year-old girls (1,921 kcal) had the highest intakes among females.

o Energy from protein averaged 17.0 percent, from fat 38.3 percent, and from carbohydrate 43.8 percent for all individuals surveyed.

o Average nutrient intakes asa percentage of the 1980 Recommended Dietary Allowances (RDA):

--Protein, preformed niacin, vitamlnBl2 , and vitamlnC intakes for all 18 sex-age groups met the RDA.

--Phosphorus, vitaminA value, chiamln, and riboflavin intakes for most sex-age groups were at least 90 percent of their RDA.

--Calcium intakes met the RDA only for infants and 6- to 8-year-old children. Other age groups of children and males 9 to 22 years had

IPrepared by the Consumer Nutrition Center, Human Nutrition, Science and Education Adminlstation, U.S. Department of Agriculture, Hyattsville, Md. 20782.

average intakes 90 percent or more of their RDA. However, the remaining sex-age groups had average intakes well below their RDA (56 to 82 percent).

--Iron intakes exceeded the RDA for infants, 6- to 8-year-olds, males over age 18, and females over age 50 but were below the RDA for l- to 2-year-olds (54 percent), 3-to 5-year-olds (80 percent), and females 15 to 50 years of age (55 to 62 percent).

--Only two sex-age groups over 2 years of age met the RDA for magnesium or vitamin B~, and intakes of females over 14 years averaged 53 to 70 percent or RDA for vitamin B 6 and 61 to 78 percent of RDA for magnesium.

II. INTRODUCTION

A household food consumption survey of a stratified area probability sample was conducted in Hawaii by the U.S. Department of Agriculture (USDA) during January, February, and March of 1978. The survey was carried out as a part of the USDA Nationwide Food Consumption Survey 1977-78, 2 the sixth in the series of USDA nationwide household food consumption surveys and the second to include food intakes of individuals. Approximately 1,250 households in Hawaii participated. This is apreliminary report of the food and nutrient intakes of 3,024 individuals in these households.

Trained interviewers, who were local residents of Hawaii, collected the information by personal interview. An appointment was made at least 7 days before the interview with the household member most responsible for food planning and preparation, usually the homemaker. After completing the sections of the schedule that provided information about household characteristics and food used in the household during the previous week, the interviewer asked individual members present to recall their food and beverage intakes for the previous day. Household members then recorded their own intakes for the day of and the day following the interview. Ifahouseholdmember was absent during the interview but was expected to return within the next 2 days, a form was left to be filled out. The interviewer returned to the home to pick up and review each record. The household respondent usually answered for children under 12 years old and for others unable to answer for themselves.

Dietary information collected on individuals included the kind and amount of each food eaten, the time the food was eaten, the name of eating occasion, and with whom the food was eaten. If the food was eaten away from home, the place where it was eaten, the type of service, and the cost were recorded. Individuals were asked if the day's intake was typical and if they were on a

2Comparable information for the 48 conterminous States collected in April- June 1977 was reported by the Science and Education Administration in "Food and Nutrient Intakes of Individuals in 1 Day in the United States, Spring 1977," Nationwide Food Consumption Survey 1977-78, Preliminary Report No. 2, U.S. Department of Agriculture, Washington, D.C., 121 pp. 1980.

special diet, were vegetarian, or took vitamins, minerals, or other supplements. Household characteristics included income, participation in food programs, education, occupation, employment status of male and female head of household, household size, and race. Individual characteristics included sex, age, estimated height and weight, and self-appraisal of health and physical handicaps.

III. DISCUSSION OF PRELIMINARY RESULTS

Data in this preliminary report were collected from 24-hour recalls for 3,024 individuals in Hawaii in January through March 1978. The counts of individuals were weighted to adjust for irregular response rates of households in the survey sample. The unweighted count of individuals was 3,059. Character- istics of the households and individuals surveyed are summarized in the last section. Infants who were breast fed are only included in this last section. Intakes of nonbreast-fed infants are discussed in a separate section because their diets differed considerably from those of older groups.

A. FOOD INTAKE

Average intakes and the percentage of individuals using food and beverage during the 24-hour period are presented for all individuals and for individuals in 18 sex-age categories. Food and beverage items consumed in the Hawaiian survey were classified into I0 major groups and 44 subgroups. The amounts (grams) of food as ingested on the day preceding the interview were averaged for individuals in each of 18 sex-age categories as shown in tables l.la to 1.5a. (Totals may not equal sum of subgroups because of rounding in computer processing. To convert intake in grams to ounces, divide by 28.35.) The average intake of each food group was based on all individuals in the sex-age category, whether or not they had food from the group. The percentage of individuals having one or more foods from the group or subgroup is given in tables l.lb to 1.5b. Food mixtures were usually classified in the group suitable for the major component of the mixture.

I. Meat, Poultry, and Fish

The meat, poultry, and fish group (meat group) consists of meats (beef, pork, lamb, veal, game); poultry; organ meats; frankfurters, sausages, luncheon meats, and spreads; fish and shellfish; and mixtures that contain meat, poultry, and/or fish as a major ingredient, such as stews, casseroles, or soups. Frozen meals and sandwiches containing meat are also included under mixtures if reported as a single unit. Some mixtures with a grain product as the major ingredient that contained small amounts of meat, poultry, or fish are classified in the grain products group. The frankfurters, sausages, luncheon meats, and spreads may contain beef, pork, poultry, or a combination of them.

The intake of items in the meat group was 244 g per individual, almost half of which was mixtures (103 g) (table l.la and fig. I). On the survey day, 95 percent of the individuals reported having one or more items from the meat group, with 46 percent reporting mixtures (table l.lb). Excluding mixtures, beef was selected by more people (38 percent) than any other meat, and the intake

Meat, Poultry, and Fish Quan t i t y per ind iv idua l in a day in Hawai i

T o t a l - 244 grams 3 Other 1

18 Processed meats 2

21

24

27

Pork

Fish

Poul t ry

48

103

• = ' ~ t ~ - " " ~ , . " * :Y~ I : b t P - , ~. ; " " ~ . % ' o ~ * ° * . 1

Q~-.~ .. -;, .~..-:.., , .[.~ .o-_~".'.'~ . . . . .

Beef

Mix tures mainly meat, pou l t ry , f ish

1 Lamb, veal, game, and organ meats.

2 Frankfurters, sausages, luncheon meats, and spreads.

Source: USDA Nat ionwide Food Consumpt ion Survey 1977-78, Hawai i , w in te r 1978 (pre l iminary) .

Figure 1

4

was largest among the meats (48 g or 1.7 ounces per individual). Intakes of poultry (27 g); fish and shellfish (24 g); pork (21 g); and frankfurters, sausages, luncheon meats, and spreads (18 g) were considerably less. About one- fourth of the individuals reported eating these meats--frankfurters and sausages (28 percent), pork (25 percent), and poultry (22 percent).

Males 15 to 34 years had the highest average intake of meat items (342 to 351 g or 12.1 to 12.4 ounces per individual). The 15- to 34-year-old males also had the largest intakes of mixtures (148 to 160 g) as well as of most other meat subgroups. However, fish and shellfish intakes were highest for individuals 65 years and over (44 and 34 g for men and women, respectively). Mixtures were eaten by proportionately fewer adults 65 years and over than by most younger groups. Frankfurters, sausages, luncheon meats, and spreads were reported by a higher proportion of males than females of the same age.

2. Milk and Milk Products

The milk and milk products group (milk group) includes milk and milk drinks, yogurt, baby formulas, cream, milk desserts, and cheese but excludes butter. However, cream soups, such as cream of chicken and cream of tomato, were grouped in the meat and vegetable groups, respectively. Total quantity of milk and milk products is in terms of calcium equivalent of whole milk. The total grams of milk and milk products in calcium equivalent were obtained by converting each milk product to its equivalent weight of whole milk based on its calcium content before aggregation. For example, I ounce (28.35 g) of cheddar cheese is equivalent to three-fourths cup of milk (183 g) based on its calcium content. Table 1.2a and figure 2 show intakes of milk and milk products, and table 1.2b shows percentage of individuals using items in the milk group.

One or more items from the milk and milk products group were consumed by 85 to 92 percent of infants and children 14 years old or younger, by 71 to 76 percent of 15- to 18-year-olds, and 56 to 69 percent of adults 23 years and over. The sex-age category with the fewest users of milk and milk products was males 19 to 22 years, with 50 percent consuming at least one item from this group.

Total intake of milk and milk products, expressed in calcium equivalents, generally decreased with age, with the exception of women 65 years and over, who showed an upturn. The average intake per person per day was slightly more than 1 cup of whole milk or its equivalent from milk products (I cup = 244 g). Males 15 to 18 years had the highest total intakes of 594 g (equivalent to 2.4 cups of whole milk).

Milk and milk drinks were reported by 56 percent of the individuals. From 78 to 88 percent of infants and children under 15 years and 39 to 52 percent of adults 19 years and over consumed these products. The largest intake of milk and milk drinks (including milk-based baby formulas) was among infants, who averaged 620 g (2.5 cups), whereas children 14 years and younger consumed 375 to 464g (1.5 to 1.9 cups). Yogurt was used by2 percent of the individuals, and the average intake was 4 g per day. Cream and milk desserts, such as ice cream and ice milk, were used by about one-fifth of the individuals. Average lntake was 19g per indlvidualperday, with males 9 to 18 years old consuming 41 to 43 g

5

Milk and Milk Products

Quantity I per Individual in a day in Hawaii

Grams

600 I

400

200

0

Males and I = m m a l a a

R

under 1 1-2 3-5 6-8 9-14

Males

15-18

-

I

x x

19-22

Females

x

23-34 35 -50 51 -64

,%

65+

Age (years)

1 Expressed as quantity of whole fluid milk to which dairy products are equivalent in calcium content.

Source: USDA Nationwide Food Consumption Survey 1977-78, Hawaii, winter 1978 (preliminary}.

Figure 2

6

per day. Cheese was consumed by 17 percent of the individuals. The men and women 23 to 34 years old had the highest proportion reporting cheese consumption.

3. Eggs

The egg group includes mixtures mainly egg, such as omelets, egg salads and sandwiches, and egg substitutes (tables 1.2a and 1.2b). Eggs were reported by 32 percent of all individuals, with an average intake of 28 g. Males 51 to 64 years old most often reported eggs, 44 percent, and males 15 to 18 years old had the highest average intake, 40 g,

4. Legumes, Nuts, and Seeds

The legume, nut, and seed group includes peanut butter, soy-based baby formulas, cooked dry beans and peas, bean curd, and nuts (tables 1.2a and 1.25). One-fourth of the individuals reported at least one item from this group, and intakes averaged 38 g per individual. Popularity of this food group was most conspicuous for the 3- to 5-year-olds. Peanut butter was the most frequently reported item for all sex-age groups except infants, For adults, soybean products, such as bean curd and miso, were equally popular.

5. Grain Products

The grain group includes breads and biscuits; baked goods, such as pies, cakes, pastries, cookies, and crackers; and cereals and pastas. Also included are mixtures with a grain product as the major ingredient, such as spaghetti with sauce, sushi (vinegared rice) with vegetables, fried rice, and pizza.

Grain products were consumed by 97 percent of the individuals surveyed (table 1.3b). All the childrenl to 8 years and 95 percent or more of the older groups consumed at least one grain item. Intakes averaged 281g (almost 10ounces) (table 1.3a). Breads, rolls, and biscuits were consumed by 70 percent of the individuals, and intake averaged 49 g. Teenage boys 15 to 18 years had the highest intake (69 g), and children I to 2 years had the lowest (27 g). A larger percentage of the males 51 to 64 years of age (83 percent) reported bread than did any of the other groups (59 to 80 percent).

Bakery products other than bread, rolls, and biscuits (e.g., cakes, cookies, pies, ~astries, crackers, pancakes, and waffles) were consumed by 44 percent of the individuals participating. These items were least popular with men 19 to 22 years old (25 percent) and most popular with children I to 2 and 6 to 8years old (58 to 59 percent). Intakes averaged 35 g for all individuals, with teenage boys 15 to 18 years reporting the highest intake (54 g) and men 65 years and over reporting the lowest (23 g).

Cereal and pasta intakes averaged 139 g, and 71 percent of the individuals surveyed reported at least one of these items. Intakes averaged from 87 g for women 19 to 22 years to 236 g for men 65 years and over. Generally, a higher proportion of males than females of similar ages reported consuming a cereal or pasta.

Many of the meals reported by individuals in Hawaii included rice. Fifty- nine percent of the individuals surveyed reported rice separately. Intakes

averaged 116 g. Males 15 years and over consumed almost twice as much rice as females in the same age group (fig. 3). Rice prepared in a mixture was coded according to the major ingredient. For example, beef and rice with tomatoes was grouped with meat mixtures, whereas sushi was grouped with grain mixtures.

Ready-to-eat cereals were reported by one-slxth of the survey respondents, and average intake was only6 g, about one-half that reported in spring 1977 in the 48 conterminous States. One-fourth to one-half of the children in Hawaii I to 14 years reported ready-to-eat cereals (fig. 4). Their intake ranged from 8 to 15 g, with the highest average intake reported for 9- to 14-year-old boys. These products were less popular among older age groups (8 to 15 percent reporting).

Grain mixtures were consumed by one-fourth of the survey participants. Intakes of all individuals together averaged 57 g, with the lowest intake (32g) reported by children 1 to 2 years and the highest intake (86 g) reported by 19- to 22-year-old men. Some of the most frequently reported grain mixtures were macaroni salad, spaghetti with sauce, soups that were mostly noodles, and fried rice.

6. Fats and Oils

This group includes the following foods when reported separately by the respondent: Table fats, such as butter and margarine; salad dressings; sauces, such as tartar sauce; oils; and nondairy cream substitutes (tables 1.3a and 1.3b). Fats in commercial or home-prepared mixtures and fats used in cooking, such as deep-fat frying, are not included in this group, nor is salad dressing if an ingredient in a salad.

More than three-fifths (63 percent) of the individuals participating reported fats and oils. Intakes of all individuals averaged 13 g. Table fats were reported by 40 percent of the individuals, and intakes averaged 4 g. Salad dressings, with an average intake of 7 g, were reported by 35 percent of the individuals.

7. Vegetables

The vegetables group includes white potatoes, tomatoes, and dark-green and deep-yellow vegetables, as well as other vegetables and mixtures with vegetables as the major ingredient, such as vegetable soups and vegetable casseroles. At least one item from this group was consumed during the day by 86 percent of the individuals surveyed (table 1.4b). Intakes of all individuals averaged 160 g (almost 6 ounces) (table 1.4a).

Nearly one-fourth of all individuals consumed white potatoes on the day surveyed. Intakes averaged 20 g--one-elghth of the average total vegetable intake. Intakes averaged highest for boys 15 to 18 years old (34 g) and men 23 to 34 years old (35 g). French fries and potato chips were the most popular white potato items.

SSee footnote 2, p. 2.

Rice Quantity per individual In a day in Hawaii

Grams

20O

150

1 0 0

50

0

Males and Females

under 1 1-2 3 -5 6 -8 9 -14 15-18

Q .?

Q .?

0

19-22 23 -34 3 5 - 5 0 51 -64 6 5 +

Age (years)

Source: USDA Nationwide Food Consumption Survev 1977-78, Hawaii, winter 1978 (preliminary).

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Tomatoes and tomato mixtures were reported by one-fourth of all individuals, and intakes averaged 22 g. The tomato group includes catsup, tomato soup, and tomato juice. Intakes were largest for adults over 34 years of age except for men 65 years and over.

Intakes of dark-green and deep-yellow vegetables were generally similar, especially for adults over 22 years. Dark-green vegetables were consumed by 9 percent of all individuals, and intakes averaged 7 g. Deep-yellow vegetables were consumed by 12 percent, and intakes averaged 8 g. Intakes were generally highest for adults over 50 years of age.

Vegetables other than white potatoes, tomatoes, and dark-green and deep- yellow vegetables were consumed by 77 percent of the survey participants. Intakes averaged 103 g. The most frequently reported food items in this group were vegetable salads and other raw vegetables, such as cucumbers and onions.

8. Beverages

This group includes nonalcoholic beverages--coffee, tea, carbonated and noncarbonated soft drinks, fruit and fruit-flavored drinks, and alcoholic beverages. One or more of these beverages were consumed by 78 percent of the individuals surveyed, and intakes averaged 570 g (tables 1.4a and 1.4b).

Coffee was the most popular beverage. It was consumed by 46 percent of all individuals and by 70 percent or more of the individuals over 34 years of age. Intakes of coffee averaged 227 g. Average intakes increased with age to peak at 35 to 50 years of age and decreased for older groups. One-fourth of the individuals surveyed had tea. More children and teenagers under 19 years had tea than coffee. Popularity of tea increased with age among adults from 15 to 18 percent, respectively, for men and women 19 to 22 years to 44 to 59 percent for men and women over 64 years.

Other nonalcoholic drinks were less popular than coffee. Intake of soft drinks by all individuals was 109 g, with the highest average reported for 19- to 22-year-old men (fig. 5). Soft drinks were reported for 26 percent of the individuals surveyed, but there were wide differences by age. Almost half of the 19- to 22-year-old men drank soft drinks, but only 5 to 6 percent of the men and women over 64 years did so. Fruit drinks and ades were consumed by 15 percent of the individuals, and intakes averaged 54 g. Generally, children, teenagers, and adults under 23 years of age drank more fruit drinks and ades than older adults did.

O

Alcoholic beverages were a part of the day's intake for 12 percent of the survey participants. Popularity of these beverages was greatest for the groups of males 19 to 64 years of age, with 26 to 29 percent reporting their use. Use of alcoholic beverages by teenagers 15 to 18 years was low (I to 3 percent). Intakes averaged much higher for men than for women of the same age. Beer was a large portion of the alcoholic beverage intake for most groups.

9. Fruits

Fruits include citrus and noncltrus fruits and juices, berries, dried fruits, mixed fruits, and fruit mixtures, such as apple fritters and banana

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pudding. Of the individuals surveyed, 59 percent consumed at least one item from the fruit group, with an average intake of 169 g (6 ounces) (tables 1.5a and l.Sb). Children I to 14 years and adults over 50 most often had fruit. Sixty-two to 69 percent of children under 15 years, 36 to 56 percent of individuals 15 to $0 years, and 62 to 76 percent of adults over 50 years ate fruit.

Citrus fruits and juices were consumed by about one-third of the individuals, and intakes averaged 76 g. Children 1 to 14 years and adults over 50 years comprised the largest percentage of users. Dried fruits were eaten by 3 percent of the individuals. Forty-one percent of the individuals reported consuming other fruits and fruit mixtures. The highest proportions of individuals reporting other fruits and fruit mixtures were among children under 15 years and adults over 50 years. The average intake of other fruits, fruit mixtures, and other juices was 93 g (3.3 ounces). Apples were reported by more people than were bananas, but among 15- to 18-year-old males and adults over 50 years, bananas were the more popular of the two fruits. Noncltrus juices and nectars were most popular with children under 6 years.

I0. Sugar and Sweets

This group contains such items as granulated sugars, jams, jellies, sirups, and candy. Sugars and sweeteners, which are ingredients in other foods, are not included in this group. For example, sweeteners in soft drinks are in the beverage group and sugar in a homemade cake is in the grain products group. Over one-half (54 percent) of the individuals reported using sugar and sweets, and over one-third reported sugar (table l.Sb). Only 6 percent reported candy, with the largest proportion of users among children3 to 14 years of age (8 toll percent) and girls 15 to 18 years (14 percent).

Intake of sugar and sweets averaged 18 g for all individuals, with intakes of 6- to 18-year-olds and 35- to 50-year-old men averaging highest. The highest average sugar intakes were reported for males over 50 years of age (table 1.5a).

B. NUTRIENT CONTRIBUTIONS BY MAJOR FOOD GROUPS

Foods as eaten were classified into 14 major food groups for this section. Classification of food items into food groups, as described in the previous section, has an impact on findings of the contribution of nutrients to the particular food groups. Contributions of ingredients in mixtures were not separated into their appropriate groups. Rather, mixtures were usually classified in a food group suitable for the major component of the mixture, although in some instances the type of product was given precedence. For example, some mixtures with milkas an ingredient, such as cakes and custard pies, were placed in the grain products group because flour was their main ingredient, and cream of chicken soup was placed in the meat group along with other soups containing meat, poultry, or fish. Thus, the nutrient contribution of milk and milk products to the diet is underestimated. However, some mixtures in the milk and milk products group, such as ice cream and ice milk, contain sugar, which might properly be in the sugar and sweets group.

13

The amount of energy and 14 nutrients provided by each food and beverage in the diet was calculated for each individual. Nutrients from vitamin and mineral supplements were not included. The percentage of the day's energy and nutrients provided by each major food group (the contribution) was then computed for each individual, and the average percentage was determined for each of the 18 sex-age groups and for all individuals (tables 2.1 to 2.15). Infants' intakes are described separately and will not be discussed in this section.

Nutrient intakes were computed using a special data base constructed by the Consumer Nutrition Center's Nutrient Data Research Group from partially updated food composition values from Agriculture Handbook No. 8 and values from manufacturers' data. ~ If values for a food were not available, estimated values were derived from ingredients or similar foods. The nutrients considered were protein, fat, carbohydrate, calcium, iron, magnesium, phosphorus, vitamin A value, thiamin, riboflavin, preformed niacin, vitamin B6, vitamin BI2, and vitamin C.

I. Food Energy

In the intakes of all individuals, the meat and grain products groups accounted for the largest proportions of the day's foodenergy--31 and 28 percent, respectively. Fruits and vegetables contributed 12 percent, the milk group II percent, and the other food groups contributed the remainder (table 2.1 and fig. 6). However, contributions from the food groups varied among the sex-age categories.

The meat group provided the largest proportion of the day's food energy for teenagers 15 to 18 years (30 to 31 percent) and adults (30 to 36 percent) but not for children under 15 years (19 to 27 percent). Grain products were the largest source of food energy for the l-to 14-year-olds (27 to 31 percent). The second most important source of food energy for teenagers and adults was the grain products group (26 to 30 percent), and for the 6- to 14-year-olds it was the meat group (25 to 27 percent). The milk and meat groups contributed about equally to the average intake of food energy by 3- to 5-year-olds, but the milk group averaged more than the meat group in diets of I- to 2-year-olds.

2. Protein

The meat group supplied the major proportion of protein in the diets of individuals--over one-half of the day's intake (table 2.2 and fig. 6). Grain products (19 percent) and milk and milk products (14 percent) were next in importance, whereas the other food groups each contributed less than 5 percent.

Men got more of their protein from the meat group (57 to 61 percent) than did women (53 to 56 percent), teenagers 15 to 18 years (50 to 52 percent), or children under 15 years (33 to 46 percent). The milk group contributed almost as much protein as the meat group for the I- to 2-year-olds (31 and 33 percent,

~U.S. Department of Agriculture, Science and Education Administration. 1980. Nutritive Values Used in Individual Survey, 1977-78. Accession No. PBS0 197403. Tape available from U.S. Department of Commerce, National Technical Information Service, 5285 Port Royal Rd., Springfield, Va. 22161.

14

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respectively), but the contribution from the milk group diminished as age increased. Accordingly, for the boys and girls 9 to 14 years and boys 15 to 18 years, grain products contributed about as much protein as the milk group. For adults, the grain group was the second most significant source of protein (17 to 20 percent). The milk group contributed a slightly higher proportion of protein in diets of women than of men.

3. Fat

The meat group was the major source of fat in diets of individuals, con- tributing almost one-half (46 percent) (table 2.3 and fig. 6). Grain products and the milk group each supplied 14 percent; the fats and oils groupll percent, eggs 5 percent, and the other groups each provided 4 percent or less.

All sex-age categories averaged more fat from the meat group than from other food groups. Men averaged the most (51 to 54 percent), women less (44 to 49 percent), and children under 15 the least (31 to 40 percent). The milk group was the second largest contributor of fat in diets of children (20 to 29 percent), and grain products were third (15 to 17 percent). In diets of young adults (19 to 34 years), the grain products group was the second most important source of fat, but the milk group and the fats and oils group each supplied about I0 to 12 percent of the day's intake. Adults over 34 years obtained more fat from the fats and oils group than from the milk group, and some of the elderly obtained more fat from the fats and oils group than from the grain products. Usually eggs provided ahigher proportion of fat in diets of men than of women, but the fats and oils group suppliedahigher proportion of fat in diets of women than of men.

4. Carbohydrate

The grain products group was the major source of carbohydrate for the individuals surveyed, providing almost one-half (46 percent) of the day's intake (table 2.4 and fig. 6). Each of the other food groups contributed less than I0 percent.

Although grain products contributed the largest share of carbohydrate in diets of all sex-age groups, the second most plentiful source varied. The second largest source for children under 15 years was the milk group. The fruit groups combined (citrus fruits and tomatoes and noncitrus fruits) contributed nearly as much carbohydrate to the diets of children 1 to 5 years as the milk group. Nonalcoholic beverages contributed more carbohydrate than the milk group did in diets of men under 65 years and females between 15 and 50 years. The com-

bined fruit groups generally provided a higher percentage of carbohydrate in diets of women (12 to 17 percent) than of men (9 to 13 percent) of the same age.

5. Calcium

As in diets in the 48 States, s the milk group was the largest source of calcium in diets in Hawaii, supplying almost two-fifths (37 percent) of the day's intake (table 2.5 and fig. 7). In addition, the grain products group provided

SSee footnote 2, p. 2.

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almost one-fourth (24 percent), the meat group one-eighth (13 percent), and the vegetable groups together almost one-tenth (9 percent).

As expected, children under 15 years (56 to 64 percent) and teenagers 15 to 18 years (45 to 51 percent) derived considerably more of their calcium from the milk group than did people over 18 years (24 to 36 percent). The proportion for 19- to 34-year-olds (30 to 36 percent) was somewhat higher than that for adults over 34 years (24 to 29 percent). Nevertheless, the milk group was the primary source for all sex-age groups except for men over 34 years of age, who averaged as much from grain products as from the milk group. The meat and vegetable groups contributed a higher percentage of calcium in diets of teenagers and adults than in diets of children.

6. Iron

The major contributors of iron in diets were the meat (37 percent) and grain products (33 percent) groups (table 2.6 and fig. 7). 6 Smaller amounts came from other food groups--the vegetable groups together contributed 8 percent; the fruits and tomatoes groups combined provided 6 percent; and the eggs, legumes, and nonalcoholic beverages groups each supplied about 4 percent.

Grain products provided the most iron in diets of children under 15 years of age (37 to 43 percent) and next to the most in diets of groups 15 years and over (30 to 36 percent). The meat category contributed the most iron in diets of teenagers (15 to 18 years) and adults (33 to 45 percent) and the second most in diets of children (23 to 35 percent). Fruits and vegetables together supplied a higher percentage of iron in diets of females than in diets of males.

7. Magnesium

The grain products (23 percent), meat (22 percent), milk (15 percent), and nonalcoholic beverages (12 percent) groups were the most plentiful sources of magnesium (table 2.7 and fig. 7). However, the three groups of vegetables (I0 percent combined), two groups of fruits and tomatoes (almost 9percent together), and the legumes group (6 percent) also contributed substantial proportions of the day's intake of magnesium.

Grain products supplied an average of 24 to 26 percent of the magnesium intake of children and teenagers and generally slightly smaller percentages in the diets of adults (21 to 25 percent). The meat group contributed the largest proportion of magnesium in the diets of men 19 to 34 years (27 percent) but 13 to 18 percent in diets of children 1 to 8 years. The milk group was the largest source of magnesium in diets of children under 15 years. Adults over 22 years of age averaged I0 to 21 percent of the day's intake of magnesium from nonalcoholic beverages--largely contributed by coffee, which has moderate amounts of this mineral--with women obtaining a slightly higher

6The contributions of iron, thiamin, and preformed niacin by the grain group may be overestimated in this report because rice was assumed to be enriched. However, much of the short- and medium-grain rice consumed in Hawaii is unenriched. Long-grain rice is enriched, but less than 20 percent of rice used in Hawaii in 1978 was long grain.

18

proportion than men of the same age. Adults over 50 years tended to average a larger proportion of their magnesium intake from fruits and vegetables than younger groups did.

8. Phosphorus

The meat (35 percent), milk (22 percent), and grain products (20 percent) groups were the largest sources of phosphorus in the diets of participants in this survey (table 2.8 and fig. 7). Other food groups contributed an average of 5 percent or less of phosphorus.

Children under 15 years derived the major share of their phosphorus intake from the milk group (34 to 44 percent), but older groups received the most phosphorus from the meat group (33 to 42 percent). The meat group contributed from about one-£1£th (18 to 19 percent) o~ preschoolers' (I to 5 years) phosphorus intake to almost three-tenths (28 to 29 percent) of the 9- to 14-year- olds' intakes. Grain products were about equally important for all sex-age groups (18 to 22 percent).

9. Vitamin A Value

Vegetables, other than white potatoes, contributed 27 percent of the vitamin A value in diets of participants, whereas fruits and tomatoes provided 17 percent (table 2.9 and fig. 8). The meat group provided as much vitamin A value as the fruits and tomatoes (17 percent), whereas the milk and grain products groups supplied somewhat less (14 and 12 percent, respectively). The eggs and fats and oils groups each provided 5 percent.

In diets of children under 15 years and teenage girls 15 to 18 years, the milk group generally supplied the largest share of vitamin A value (21 to 28 percent), but the milk group provided much less in diets of persons over 50 years (7 to 8 percent). Vegetables other than white potatoes were the largest source of this vitamin for adults and teenage boys 15 to 18 years. Vegetables and fruits and tomatoes as well tended to contribute vitamin A value most liberally in diets of the elderly. Grain products were generally a more important dietary source of vitaminA value for children and teenagers than for adults, especially adults over 50 years. The meat group tended to contribute vitamin A value most heavily in diets of adults under 65 years, being highest in diets of men 19 to 34 years (22 to 24 percent).

I0. Thiamin

Grain products were by far the largest source of thiamin (43 percent) (table 2.10 and fig. 8). Part of the thiamin came from foods assumed to be enriched or fortified with thiamin. 7 The meat group contributed the second largest proportion of the day's thiamin intake (26 percent). Fruits and vegetables together contributed 17 percent of the thiamin, about evenly divided between fruits and tomatoes and the vegetables. Milk contributed 9 percent of the thiamin intake.

7See footnote 6, p. 18.

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The grain products group was the primary source of thiamin for all sex-age groups (40 to 49 percent). The meat group (14 to 34 percent) was the second largest source except for I- to 2-year-olds, for whom the milk group was more important. Milk contributed considerably less thiamin in diets of adults (4 to 8 percent). Fruits and vegetables supplied substantial amounts of thiamin in diets of all age groups. Fruits and tomatoes (7 to I0 percent) provided somewhat more thiamin than vegetables (4 to 7 percent) in diets of children under 15 years, but for adults the contribution was generally more evenly divided.

II. Riboflavin

The major source of riboflavin in diets was the meat group (30 percent), but grain products (24 percent) and the milk group (23 percent) were about equally plentiful sources (table 2.11 and fig. 8). The three vegetable groups (7 percent) and eggs (6~ percent) also contributed noteworthy amounts of riboflavin.

Although the meat group contributed the most riboflavin in diets of adults (30 to 38 percent), meat was the third most important source of riboflavin in diets of children under 15 years. Milk was the primary contributor in diets of children and teenage boys 15 to 18 years (34 to 44 percent). Grain products were the second largest source for I- to 14-year-olds. Eggs supplied a slightly larger proportion of riboflavin in diets of older men (7 to 8 percent) than of older women (6 percent), and vegetables provided slightly more of the riboflavin in diets of women than of men.

12. Preformed Niacin

Most of the preformed niacin was provided by the meat group (47 percent) and grain products (30 percent), assuming rice was enriched 8 (table 2.12 and fig. 8). Fruits and vegetables together contributed II percent of the day's intake of preformed niacin.

For childrenl to8years of age, grain products (39 to 45 percent) supplied amounts of preformed niacin equal to or greater than that from the meat group (33 to 41 percent). For all age groups over g years, meat was the primary source and the grain products group was second. Adults over 34 years of age had 5 to 9 percent of their preformed niacin from nonalcoholic drinks, probably from coffee. White potatoes contributed larger proportions of preformed niacin in diets of groups 50 years and younger than in diets of older groups.

13. Vitamin B 6

The primary source of dietary vitamin B 6 was the meat group (45 percent) (table 2.13 and fig. 8). Fruits and vegetables together (21 percent) supplied about half as much as the meat group, and grain products (17 percent) supplied a little less than the fruits and vegetables. The milk group contributed 9 percent.

The meat group supplied a smaller percentage of vitamin B 6 in diets of children I to 8 years (27 to 36 percent) than in diets of older groups (40 to

8See footnote 6, p. 18.

21

51 percent). Grain products provided a larger share of vitamin B 6 in diets of children under 15 years (21 to 29 percent) than in diets of adults (14 to 17 percent). Fruits and vegetables contributed substantially to diets of all sex-age groups.

14. Vitamin BI2

The meat group contributed almost three-fifths (57 percent) of the dietary vitamin BI2, the milk group one-fourth (24 percent), and eggs almost one-tenth (9 percent~ (table 2.14). Grain products supplied an additional 6 percent, mostly from the milk, eggs, and small bits of meat in mixtures but also some from fortified products.

As might be expected, milk products supplied considerably more of the vitamlnBl2 in diets of children under 15 years (38 to 48 percent) than in diets of older groups (14 to 33 percent). The meat group contributed more vitamlnBl2 in diets of teenagers 15 to 18 years and adults (51 to 69 percent) than in dlets of children (32 to 44 percent). Grain products were slightly more important in diets of children under 15 years (7 to I0 percent) than in diets of adults (3 to 8 percent).

15. Vitamin C

The major proportion of dietary vitaminC came from the fruit (41 percent) and vegetable (28 percent) groups, with citrus fruits and tomatoes providing the largest share (26 percent) (table 2.15 and fig. 8). However, four food groups contributed smaller amounts, which accounted for more than one-fourth of the day's intake of vitamin C--the meat and nonalcoholic beverages groups and the milk and grain products groups.

Adults over 22 years obtained from 70 to 85 percent of their vltaminC from fruits and vegetables, but younger groups received less (54 to 64 percent). Young people (I to 22 years) generally averaged more of their vitamin C than adults did from the nonalcoholic beverages (mostly from fruit and frult-flavored drinks, some with added vitamin C), the milk group, and grain products (some products were fortified with vitaminC). VitamlnC from the meat group probably came from vegetables in mixtures and tended to be most important in diets of adults under 65 years.

C. NUTRITIVE VALUE OF FOOD INTAKE

The average nutritive value of food intakes is presented for individuals in 18 sex-age groups (table 3.1) as is the percentage of energy provided by protein, fat, and carbohydrate (table 3.2). Average nutrient intakes are also presented as percentages of the 1980 RDA (table 3.3) and as nutrient densities (nutrients per 1,000 kcal) (table 3.4).

I. Energy and Nutrient Intakes

Energy.--The highest average food energy intake was 2,515 kcal for teenage boys 15 to 18 years. Intakes declined with advancing age to 1,764 kcal for men

22

65 and over. Among females, the highest energy intake was 1,921 kcal for the 9- to 14-year-olds, and intakes declined with age to 1,401 for women 65 and over (table 3.1 and fig. 9).

Energy nutrlents.--Intake differences by sex-age categories of the energy- providing nutrients--proteln, fat, and carbohydrate--were similar to those for energy. The highest protein intake was 108 g for teenage boys 15 to 18 years. Intakes declined with advancing age to 80 g for men 65 and over. Among females, the highest protein intake was 79 g for 9- to 14-year-olds, and intakes declined with advancing age to 62 g for women 65 and over. Average fat intakes were also highest for 15- to 18-year-old boys (109 g) and decreased to 72 g for men 65 and over. Among females, the 9- to 14-year-olds again had the largest intake (82 g), and fat intakes declined to 60 g for the oldest age group. Carbohydrate intakes for males were highest for the 15- to 18-year-olds (279 g) and decreased with age to 188 g for men 65 and over. Among females, carbohydrate intakes were highest at 220 g for the 9- to 14-year-olds and were lowest at 151 g for women 35 to 50.

Minerals.--Calcium intakes were from 686 to 731 mg for preschoolers (I- to 5-year-olds)and increased to 1,084 mgfor 15- to 18-year-oldboys. Intakes then decreased with advancing age to 525 mg for men 65 years and over. Calcium intakes for females were highest for 9- to 14-year-olds (878 mg) and lowest for women aged 35 to 64 (478 mg). Iron 9 intakes were lowest for I- to 2-year-olds (8 mg) and increased with age of children, reaching their highest levels at 17 mg for 15- to 18-year-old boys and for females at 13 mg for 9- to 14-year-olds. Iron intakes ranged from I0 to 12 mg for females over age 14. Magnesium and phosphorus intakes showed less age-related variation beyond childhood. They were highest again for 15- to 18-year-olds among males (311 mg magnesium and 1,640 mg phosphorus) and for 9- to 14-year-olds among females (239 mg magnesium and 1,250 mg phosphorus).

Vitamlns.--Average vitaminA values for men and women were in the 5,000 to 6,600 IU range. Intakes of the B vitamins generally varied with energy intake of the sex-age groups, with 15- to 18-year-old boys having the highest intakes among males and 9- to 14-year-old girls having the highest intakes among females. Lowest intakes of B vitamins were for the 1- to 2-year-olds except for women 65 and over who had the lowest intake of riboflavin. Ranges of average intakes were as follows: Thiamin 9 0.89 to 1.76mg, riboflavin 1.12 to 2.43mg, preformed nlacln 9 9.4 to 24.9, vitamin B 6 0.84 to 2.09 mg, and vitamin B12 2.80 to 6.88 meg. Intakes of vitamin C did not show an age-related pattern. They averaged 74 to 119 mg.

2. Percentage of Energy From Protein, Fat, and Carbohydrate

The percentages of energy provided by protein, fat, and carbohydrate were computed by multiplying each gram of the nutrient by the general factors 4, 9, 4, respectlvely, i° and obtaining the percentage of energy from each source for each individual. An average was then computed for each sex-age group

9See footnote 6, p. 18. i°Merrill, A. L., and Watt, B.K. Energy Value of Foods--Basls and Deri-

vation. U.S. Dept. Agr. Agr. Handb. 74. 1955 (rev. 1973).

23

Food Energy Average intake per Individual in a day in Hawaii

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2,000

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Age (years)

Source: USDA Nationwide Food Consumption Survey 1977-78. Hawaii, winter 1978 (preliminary).

Figure 9

24

(table 3.2). These factors give suitable estimates of energy intake in a typical mixed U.S. diet. Alcohol, another source of energy, is not included in this cal- culation. The difference between total energy intake and the sum of energy from protein, fat, and carbohydrate represents the energy provided by alcoholplus the error generated by the 4, 9, 4 estimates. This difference is labeled "other."

For all individuals surveyed, protein provided 17.0 percent of energy, fat 38.3 percent, and carbohydrate 43.8 percent. The percentage of energy from protein increased with age from 14.7 for 3- to 5-year-olds to 18.5 and 18.1 percent for men and women 65 and over, respectively. Children I to 5 and men 65 and over had the lowest proportion of energy from fat, 35 to 36 percent. Women had slightly higher percentages of energy from fat and carbohydrate than men did, whereas men had slightly higher percentages from the "other'" category, possibly from higher intakes of alcohol. Children under 15 years had a higher percentage (45 to 5]) of calories from carbohydrate than the older age groups did (41 to 45 percent).

3. Nutrient Intakes Compared With 1980 RDA

Table 3.3 presents nutrient intakes compared with the 1980 Recommended Dietary Allowances (RDA). II For each nutrient, each individual's intake was expressed as a percentage of theRDA of the appropriate sex-age category(table 5.1). Percentages for individuals within each sex-age group were then averaged. Percentages exceeded RDA for protein, preformed niacin, i2 vitamin B12, and vitamin C for each of the sex-age categories (fig. I0).

Energy and protein.--The midpoint of the range of the energy RDA for each sex-age group was used as the standard for energy (table 5.1). Since energy needs vary greatly even among individuals of the same age and sex because of differences in body size and level of physical activity, average intakes of food energy below the midpoint of the RDA range do not necessarily reflect in- adequate intakes. Energy intakes of individuals ranged from 71 to 98 percent of the standard (table 3.3). Average protein intakes for all individuals were 163 percent of their RDA.

Minerals.--Phosphorus intakes exceeded the RDA for all age groups except 15- to 18-year-old girls. Calcium intakes exceeded the RDA for 6- to 8-year- old children. The other two groups of children and males under 23 years of age averaged at least 90 percent. Intakes of most other age groups were less than 70 percent of their RDA. Average iron 12 intakes of 6- to 8-year-olds exceeded their RDA, but intakes of I- to 2- and 3- to 5-year-olds were below their RDA (54 and 80 percent, respectively). Men over 18 years and women over 50 years exceeded their RDA for iron. Boys 9 to 18 years and girls 9 to 14 years had iron intakes between 83 and 96 percent of their RDA. Women of child- bearing age (15 to 50 years) averaged only 55 to 62 percent of their RDA. Magnesium intakes exceeded the RDA for children through 5 years of age, and 6- to 8-year-olds had average intakes above 90 percent of their RDA. Older individuals averaged between 61 and 83 percent of their RDA for magnesium.

liFood and Nutrition Board. 1980. Recommended Dietary Allowances. Ed. 9, 185 pp. National Research Council, National Academy of Sciences, Washington, D.C.

12See footnote 6, p. 18. •

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Vitamlns.--Intakes of preformed niacln, 13 vitamin BI2, and vitamin C were above the RDA for all sex-age groups. Intakes were above 90 percent of the RDA for most sex-age groups for vitamin A value, thiamin, 13 and riboflavin. Intakes of vitamin B 6 were below the RDA for all sex-age groups except children under 3 years and boys 15 to 18 years. Females over 14 years of age had vitamin B 6 intakes averaging only 53 to 70 percent of their RDA.

4. Nutrient Densities

Computation of nutrient intakes per 1,000 kcal (table 3.4) is one way of compar- ing the nutrient qualityof diets. Nutrient densities of theRDA have beencalcula- ted (table 5.2) for comparison with the nutrient densities of intakes (table 3.4).

Energy nutrients.--Average protein densities of diets generally increased with advancing age (37 to 46 g per 1,000 kcal) and exceeded protelndensities of the RDA for all sex-age groups (tables 3.4 and 5.2). Carbohydrate densities were higher for children and teenagers 15 to 18 years (112 to 128 g per 1,000 kcal) than for adults (103 to 112 g per 1,000 kcal). Fat density (39 to 44 g per 1,000 kcal) showed little age-related variation. Comparisons between men and women show small differences in protein densities and slightly higher fat and carbohydrate densities for females than for males.

Minerals.--Calcium densities ranged from 284 to 581 mg per 1,000 kcal-- lowest for men and highest for preschool children. Even so, preschool children's intake densities were below the RDA densities for calcium, as were those of most groups of females (tables 3.4 and 5.2; fig. II). Iron 13 densities were from 6.5 mg per 1,000 kcal for 3- to 5-year-old children, boys 9 to 14 years, and 19- to 22-year-old men to 8.1 mg per 1,000 kcal for women 51 to 64 years. Densities of iron intakes were well below densities of the RDA for older girls and women of child-bearing age (fig. 12) and were also low for preschoolers. Magnesium densities of diets were below RDA for teenagers 15 to 18 years (II0 mg per 1,000 kcal for girls and 124 mg per 1,000 kcal for boys). Phosphorus intake densities exceeded RDA densities for all sex-age groups and ranged from 569 to 707 mg per 1,000 kcal.

Vitamins.--Averages for all sex-age categories exceeded their RDA for the vitamins on a nutrient density basis except for vitaminB 6 (tables 3.4 and 5.2). Vitamin B 6 densities for children (0.75 mg per 1,000 kcal) and males (0.73 to 0.92 mg per 1,000 kcal) nearly met or exceeded their RDA for this vitamin expressed as nutrient density. Females over 14 years had intakes with vitamin B 6 densities that did not meet the RDA on a nutrient density basis. Average vitamin ~ densities varied from 2.2 to 3.3 mcg per 1,000 kcal for females 15 to 18

19 to 22 years, respectively. Thiamin I~ densities ranged from 0.62 mg per 1,000 kcal for 19- to 22-year-old females to 0.77 mg per 1,000 kcal for I- to 2-year-olds and women 51 to 64 years. Riboflavin densities ranged from 0.75 to 1.13 mg per 1,000kcal. Densities for preformedniacin 13 increased with advancing age from 8 mg per 1,000 kcal for I- to 2-year-olds to 12 mg per 1,000 kcal for adults over 50. Densities of the value for vitamin A intakes varied more among sex-age groups than for any other nutrient (2,107 to 6,246 IU per 1,000 kcal). Vitamin C densities also varied widely among sex-age groups (42 to 79 mg per 1,000 kcal).

1~See footnote 6, p. 18. 27

Calcium Density of Intakes and Recommended Dietary Allowances Average in take per Individual in a day in Hawai i

8 0 0

6 0 0

In takes

RDA

4 0 0

200

0

Males and Females

M g / 1 , 0 0 0 kca l

under 1 1-2 3 -5 6 - 8

Age (years)

M g / 1 , 0 0 0 kcal

7 / / / / / / / / / / / / / / / /

Males

Females

600

400

II llj i °° - 6 0 0

4 0 0

2O0

0

9 - 1 4 1 5 - 1 8 1 9 - 2 2 2 3 - 3 4 3 5 - 5 0 5 1 - 6 4 6 5 +

Age (years)

Source: USDA Nationwide Food Consumption Survey 1977-78, Hawaii, winter 1978 (preliminary).

Figure 11

28

Iron Density of Intakes and Recommended Dietary Allowances Average in take per indiv idual in a day in Hawai i

M g / 1 , 0 0 0 kca l M g / 1 , 0 0 0 kca l

28

24

20

16

12

F-

0

4

Males and Females

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Males

Pen

Intakes

Hl-li ID I111 HH under 1 1 -2 3 - 5 6 - 8

Age (years)

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Age (years)

12

8

4

O

12

8

4

O

Source: USDA Nationwide Food Consumption Survey 1977-78, Hawaii, winter 1978 (preliminary).

Figure 12

29

D. INFANTS

I. Food Intake

Infants (birth to i year of age), of course, ate a smaller variety of foods than older individuals (tables l.la to 1.5b). Infants' average intake from the meat, poultry, and fish group was 30 g (slightly more than I ounce). One or more items from the meat group were eaten by 47 percent of the infants.

Average intake of milk and milk products was equivalent to the calcium in 347 g of fluid whole milk. However, the actual weight of intakes of milk and milk drinks averaged 620 g. The weight for milk and milk products is lower than the actual weight of milk and milk drinks because commercial milk-based formulas have about 40 percent as much calcium as an equal quantity of whole cow's milk; therefore, the calcium equivalent of milk and milk products is less. Eighty-seven percent of the infants consumed items in this group, which includes milk-based infant formulas as well as fluid milk. Eggs were consumed by3 percent of the infants, with an average intake of 2 g.

Legumes--almost always in the form of soy-based formula--were consumed by 16 percent of the infants, and intakes averaged 79 g. Their average intake of grain products was 24 g, and 74 percent ate foods from this group. Commer- cial infant cereals were the most frequently eaten grain product. No intakes of fats and oils were reported for infants.

Vegetables were eaten by 68 percent of the infants, and intakes averaged I01 g. They did not consume any beverages other than milk, formula, or fruit juices. Fruits were a more popular food than vegetables for infants, with 78 percent eating a fruit item. The average intake was 165 g. Strained apple juice and applesauce were two of the most popular fruit selections. Sugar and sweets were reported for I0 percent of the infants, and the average intake was less than I g.

2. Nutrient Contributions by Major Food Croups

Infants receivedmuchof their nutrient intake from three main food groups-- milk, grain products, and legumes (tables 2.1 to 2.15). The milkgroupcontributed the largest percentage of food energy and all nutrients considered except vitamin C. Fruits provided slightly more vitaminC than milk did. Milkandmilkprod- ucts provided 60 to 70 percent of the fat, calcium, phosphorus, riboflavin, and vitamin BI2 in diets of infants. The milk group was also the source of 50 to 59 percent of food energy, protein, and thiamin and 39 to 49percent of the seven remaining nutrients in infants' diets. The milk group's contribution to iron came mainly from the iron-fortified infant formulas.

Grain products provided from 30 to 33 percent of infants' iron, thiamin, and preformed niacin, partly from fortification of infant cereals. Legumes contributed 7 to 12 percent of all nutrients. The meat group contributed about 15 percent of the protein and vitamin BI2. Fruits supplied 42 percent of the day's vitamin C and one-fourth of the carbohydrate. Vegetables were a significant source of vitaminA value, providing32 percent of the day's intake. Vege- tables also provided 11 to 16 percent of the carbohydrate, magnesium, and vitamin

B 6 •

30

3. Nutritive Value of Food Intake

The average intakes for infants were lower than for children 1 to 8 years of age for food energy and all nutrients studied except iron, vitamin A value, and vitamin C (table 3.1). The average iron intake was double the average intakes of groups i to 5 years of age. Carbohydrate appeared to supply the highest percentage of infants' food energy (table 3.2). However, the general factors (see section C.2) used to estimate the energy from protein, fat, and carbohydrate were derived for a mixed diet and are not appropriate for use with diets based so largely on one food--milk. Infants' intakes exceeded the 1980 RDA for food energy and the 14 nutrients studied (table 3.3). Vitamin A value, riboflavin, and vitamin C in diets of infants averaged more than twice the recommended amounts. Protein, iron, thiamin, and vitaminBl2 intakes were I-1/2 to 2 times the RDA.

Infants' nutrient intakes per 1,000 kcal were generally similar to or higher than values for older children and adults (table 3.4). Average iron density for infants was three to four times that of older sex-age categories, probably because of infants' consumption of iron-fortified infant cereals and formulas. For calcium, vitamin A value, riboflavin, and vitamin C, infants' nutrient densities were twice those of some older groups. Protein density was lower for infants than for any other group.

E. CHARACTERISTICS OF HOUSEHOLDS AND INDIVIDUALS

Information was furnished by the household respondent on household income (table 4.1); household size (table 4.2); and age, education, and employment status of the female head of the household (table 4.3). Race of the respondent (table 4.1) was recorded as observed by the interviewer. This is the only set of tables (4.1 to 4.3) in this series to include the 14 breast-fed infants.

I. Income and Race

The 1977 household income before taxes was reported to be under $I0,000 for 18 percent of the sample, $i0,000 to $19,999 for 31 percent, and $20,000 or more for 39 percent; it was not reported by II percent (table 4.1). Race, as observed, was 36 percent white and 63 percent nonwhite (excluded was I percent black).

2. Household Size

Household size refers to the number of members regularly living in the household. The highest proportion of individuals, 38 percent, lived in four- to five-person households, and 20 percent lived in households with more than five members (table 4.2). Two- and three-person households each comprised about 18 percent of those surveyed. Six percent of participants lived alone, and they were most often elderly women. Twenty percent of the females 65 years and over lived alone as compared with 14 percent of males in the same age group.

31

3. Characteristics of the Female Head of Household

The highest proportion of individuals surveyed lived in households where the age of the female head was between 35 and 64 years (58 percent) (table 4.3). About 4 percent reported no female head. Of the participating individuals, 38

percent lived in households with a female head who had attended college, and 36 percent lived in households with a female head who had completed high school. The oldest age groups had the highest percentage reporting an educational level of elementary school or less. Employment of the female head, full or part time, was reported by 48 percent of the individuals. The proportion in households with employed female heads was lowest for infants, 19 percent, and then increased as age of the children increased, to peak at 58 percent for girls aged 9 to 18 years.

32

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TABLE 4 .3 . - -D ts t r t bu t t on~ of Ind iv idua ls by cha rac te r i s t i cs of the female head o f household-- age, educat ion, and employment status in Hawaii

Sex and age (years)

: : : :

~Indlvtduals 2 : Age (~ears) : Highest education leve l : Emplo~nent s ta tus Under : 20- : 35- : 65 : No :Elementary: Some : High : : Not : No : Fu l l : Part : Not : Not : No

: : 20 : 34 : 64 : and : female : school : h t g h : school :Col lege: repor ted: female : t ime : t ime : employed : repor ted : female : : : : : ove r : head : or less :school:completed: : : head : : : : : head : : : : : : : : : : : : : : : : :

Number

Males and females: Under 1 . . . . . . . . 46 1-2 . . . . . . . . . . . . 76 3-5 . . . . . . . . . . . . 121 6-8 . . . . . . . . . . . . 151

Males: 9-14 ........... 155

15-18 . . . . . . . . . . . 88 19-22 . . . . . . . . . . . 69 23-34 . . . . . . . . . . . 258 35-50 . . . . . . . . . . . 246 51-64 . . . . . . . . . . . 195 65 and over . . . . . 134

Females: 9-14 . . . . . . . . . . . 161

15-18 . . . . . . . . . . . 89 19-22 . . . . . . . . . . . 108 23-34 . . . . . . . . . . . 337 35-50 ........... 380 51-64 . . . . . . . . . . . 268 65 and over . . . . . 156

Al l I n d i v i d u a l s . . . 3.038

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Percent . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2.3 87.9 9.8 0 0 2.0 8.3 34.3 55.3 0 0 13.5 5.3 81.2 0 0 2.4 7 4 . 4 23.1 0 0 7.6 16.0 32.9 43.5 0 0 21.5 9.0 69.5 0 0 0 71.9 28.1 0 0 1 12.1 38.1 41.7 0 0 21.6 12.4 65.9 0 0 0 48.4 48.8 2.8 0 10.7 10.2 38.7 40.4 0 0 31.3 13.6 55.2 0 0

0 27.4 69.1 1.4 2.1 7.1 12.0 35.2 43.7 0 2.1 37.0 17.6 43.3 0 2.1 0 6.1 90.9 0 3.0 5.2 9.4 51.5 30.9 0 3.0 40.4 11.2 45.4 0 3.0

10.5 13.8 58.5 0 17.2 6.4 8.3 41.4 26.8 0 17.2 38.9 7.9 36.0 0 17.2 0 64.7 22.3 .8 12.2 5.7 7.0 27.8 47.2 0 12.2 31.3 13.9 42.2 .4 12.2 0 21.7 64.8 3.1 10.4 6.7 6.8 35.9 40.1 0 10.4 40.0 11.9 37.4 .3 10.4 0 1.4 82.2 5.2 11.2 14.6 8.7 45.0 19.9 .5 11.2 36.9 8.2 42.8 .9 11.2 0 3.4 43.5 36.7 16.4 38.6 9.3 22.7 13.0 0 16.4 19.3 6.1 56.8 1.5 16.4

0 21.9 77.4 0 .7 4.7 9.3 44.6 40.7 0 .7 42.0 16.3 41.0 0 .7 8.3 6.8 83.1 0 1.8 6.7 21.2 36.5 33.8 0 1.8 52.3 5.6 40.3 0 1.8 5.2 36.3 53.1 1.6 3.9 5.6 8.8 44.6 37.1 0 3.9 35.9 15.8 44.4 0 3.9 0 87.2 12.5 0 .3 5.8 5.6 30.3 58.1 0 .3 36.2 18.9 44.3 .3 .3 0 0 99.0 1.0 0 4.3 9.7 42.1 43.9 0 0 49.2 13.6 37.2 0 0 0 2.0 97.6 0 .4 22.5 12.0 38.7 25.9 .4 .4 37.5 14.2 47.3 .6 .4 0 3.3 18.1 76.7 1.8 42.5 8.5 22.2 25.0 0 1.8 16.1 3.8 78.2 0 1.8

.8 30.5 57.8 6.6 4.3 11.4 9.5 36.4 38.4 .1 4.3 35.5 12.6 47.2 .3 4.3

~Percentages may not add to 100 because of rounding. =Includes breas t - fed in fan ts .

Source: USDA Nationwide Food Consumption Survey 1977-78, Hawa11, wlnter 1978 (prellmlnary).

64

5.1.--RECOMMENDED DIETARY ALLOWANCES, 1980, EXPRESSED AS LEVELS OF INTAKE Adaptedfor use with the USDA Nationwide Food Consumption Survey 1977-78

: : : :

Sex and age : Food : Pro- : Cal- : (years) : energy : te ln : cium : Iron

. : : : :

: : :

: Magne- : Phos- : Vita- : slum : phorus : min A : : : value

: : : : : :

: Thia- : Ribo- : : Vl ta- : Vita- : Vita- : rain .: f l av in : Niacin : min : mln : min : : : : B~ _ : B12 : C : : : • : :

Kcal G Mg Mg Mg Mg IU

Males and females: 0.0-0.5 . . . . . . . . . (=) (s) 360 10 50 240 1,400 0.6-0.9 . . . . . . . . . ( " ) (s) 540 15 70 360 2,000 I -2 . . . . . . . . . . . . . 1,199 22 726 15 127 674 2,000 3-5 . . . . . . . . . . . . . 1,567 28 800 12 183 800 2,333 6-8 . . . . . . . . . . . . . 2,100 32 800 10 229 800 3,071

Males: 9-11 . . . . . . . . . . . 2,513 38 950 13

12-14 . . . . . . . . . . . 2,713 46 1,200 18 15-18 . . . . . . . . . . . 2,800 56 1,200 18 19-22 . . . . . . . . . . . 2,900 56 800 10 23-50 . . . . . . . . . . . 2,700 56 800 10 51-64 . . . . . . . . . . . 2,462 56 800 10 65-74 . . . . . . . . . . . . 2,400 56 800 10 75 and over . . . . . 2,050 56 800 10

288 950 4,063 356 1,200 5,000 400 1,200 5,000 350 800 5,000 350 800 5,000 350 800 5,000 350 800 5,000 350 800 5,000

Females: 9-11 . . . . . . . . . . . 2,325 39 950 13 269 950 3,688

12-14 . . . . . . . . . . . 2,188 46 1,200 18 300 1,200 4,000 15-18 . . . . . . . . . . . 2,100 46 1,200 18 300 1,200 4,000 19-22 . . . . . . . . . . . 2,100 44 800 18 300 800 4,000 23-50 . . . . . . . . . . . 2,000 44 800 18 300 800 4,000 51-64 . . . . . . . . . . . 1,842 44 800 10 300 800 4,000 65-74 . . . . . . . . . . . 1,800 44 800 10 300 800 4,000 75 and over . . . . . 1,600 44 800 10 300 800 4,000

Pregnant: 15-18 . . . . . . . . . . . 2,400 76 1,600 18 450 1,600 4,200 19-22 . . . . . . . . . . . 2,400 74. 1,200 18 450 1,200 4,200 23-50 . . . . . . . . . . . 2,300 74 1,200 18 450 1,200 4,200

Lactating: 15-18 . . . . . . . . . . . 2,600 66 1,600 18 450 1,600. 4,400 19-22 . . . . . . . . . . . 2,600 64 1,200 18 450 1,200 4,400 23-50 . . . . . . . . . . . 2,500 64 1,200 18 450 1,200 4,400

Mg Mg Mg(NE l ) MQ Mc 9 Mg

0.3 0.4 6 0.3 0.5 35 • 5 .6 8 .6 1,5 35 .6 .7 9 .8 1.9 42 .8 .9 10 1.2 2.3 45

1.1 1.2 14 1.5 2.8 45

1.3 1.5 17 1.7 3.0 47 1.4 1.6 18 1.8 3.0 51 1.4 1.7 18 2.0 3.0 60 1.5 1.7 19 2.2 3.0 60 1.4 1.6 18 2.2 3 .0 60 1.2 1.4 16 2.2 3.0 60 1.2 1.4 16 2.2 3.0 60 1.2 1.4 16 2.2 3.0 60

1.2 1.4 16 1.7 3.0 47 1.1 1.3 15 1.8 3.0 51 1.1 1.3 14 2.0 3.0 60 1.1 1.3 14 2.0 3.0 60 1.0 1.2 13 2.0 3.0 60 1.0 1.2 13 2.0 3.0 60 1.0 1.2 13 2.0 3.0 60 1.0 1.2 13 2.0 3.0 60

1.5 1.6 16 2.6 4.0 80 1.5 1.6 16 2.6 4.0 80 1.4 1.5 15 2.6 4.0 80

1.6 1.8 19 2.5 4.0 100 1.6 1.8 19 2.5 4.0 100 1,6 1.8 19 2.5 4.0 100

~I NE (niacin equivalent) is equal to I mg of p~eformed niacin or 60 mg of dietary tryptophan. Weight (kg) x 115 = kilocalories.

aWetght (kg) x 2.2 = prote in (g). ~Weight (kg) x 105 = k t l oca lo r ies . SWeiqht (kg) x 2,0 = prote in (g).

65

TABLE 5.2.--RECOMMENDED DIETARY ALLOWANCES, 1980, EXPRESSED AS NUTRIENT DENSITIES (per 1,000 k i loca lor ies) Adapted for use with the USDA Nationwide Food Consumption Survey 1977-78

Sex and age : Pro- : Cal- : (years) : te in : cium : Iron

: Magne- : Phos- : Vita- : slum : phorus : min A : : : value

: : : : : :

: Thia- : Ribo- : : Vi ta- : Vita- : Vita- : min : f lav in : Niacin : min : min : min : : : : B 6 : B12 : C : : : : : :

_G ~ ~ ~ ~ . I~ Mg Mg MQ(NE ') Mg Mc 9 Mg

Males and females: 0.0-0.5 . . . . . . . . . 18.8 522 14.5 72 348 2,029 0.43 0.58 8.7 0.6-0.9 . . . . . . . . . 19.0 571 15.9 74 381 2,116 .53 .63 8.5 i -2 . . . . . . . . . . . . . 18.3 606 12.5 106 562 1,668 .50 .58 7.5 3-5 . . . . . . . . . . . . . 17.9 511 7.7 117 511 1,489 .51 .57 6.4 6-8 . . . . . . . . . . . . . 15.2 381 4.8 109 381 1,462 .52 .57 6.7

0.43 0.72 51 .63 1.59 37 .67 1.58 35 .77 1.47 29 .71 1.33 21

Males: 9-11 . . . . . . . . . . . 15.1 378 5.2 115 378 1,617 .52 .60 6.8 .68 1.19 19

12-14 . . . . . . . . . . . 17.0 442 6.6 131 442 1,843 .52 .59 6.6 .66 1.11 19 15-18 . . . . . . . . . . . 20.0 429 6.4 143 429 1,786 .50 .61 6.4 .71 1.07 21 19-22 . . . . . . . . . . . 19.3 276 3.4 121 276 1,724 .52 .59 6.6 .76 1.03 21 23-34 . . . . . . . . . . . 20.7 296 3.7 130 296 1,852 .52 .59 6.7 .81 1.11 22 35-50 . . . . . . . . . . . 20.7 296 3.7 130 296 1,852 .52 .59 6.7 .81 1.11 22 51-64 . . . . . . . . . . . 22.7 325 4.1 142 325 2,031 .49 .57 6.5 .89 1.22 24 65-74 . . . . . . . . . . . 23.3 333 4.2 146 333 2,083 .50 .58 6.7 .92 1.25 25 75 and over . . . . . 27.3 390 4.9 171 390 2,439 .59 .68 7.8 1.07 1.46 29

Females: 9-11 . . . . . . . . . . . 16.8 409 5.6 116 409 1,586 .52 .60 6.9 .73 1.29 20

12-14 . . . . . . . . . . . 21.0 548 8.2 137 548 1,828 .50 .59 6.9 .82 1.37 23 15-18 . . . . . . . . . . . 21.9 571 8.6 143 571 1,905 .52 .62 6.7 .95 1.43 29 19-22 . . . . . . . . . . . 21.0 381 8.6 143 381 1,905 .52 .62 6.7 .95 1.43 29 23-34 . . . . . . . . . . . 22.0 400 9.0 150 400 2,000 .50 .60 6.5 1.00 1.50 30 35-50 . . . . . . . . . . . 22.0 400 9.0 150 400 2,000 .50 .60 6.5 1.00 1.50 30 51-64 . . . . . . . . . . . 23.9 434 5.4 163 434 2,172 .54 .65 7.1 1.09 1.63 33 65-74 . . . . . . . . . . . 24.4 444 5.6 167 444 2,222 .56 .67 7.2 1.11 1.67 33 75 and over . . . . . 27.5 500 6.3 188 500 2,500 .63 .75 8.1 1.25 1.88 38

Pregnant: 15-18 . . . . . . . . . . . 31.7 667 7.5 188 667 1,750 .63 .67 6.7 1.08 1.67 33 19-22 . . . . . . . . . . . 30.8 500 7.5 188 500 1,750 .63 .67 6.7 1.08 1.67 33 23-50 . . . . . . . . . . . 32.2 522 7.8 196 522 1,826 .61 .65 6.5 1.13 1,74 35

Lac£ating: 15-18 . . . . . . . . . . . 25.4 615 6.9 173 615 1,692 .62 .70 7.3 .96 1.54 38 19-22 . . . . . . . . . . . 24.6 462 6.9 173 462 1,692 .62 .70 7.3 .96 1.54 38 23-50 . . . . . . . . . . . 25.6 480 7.2 180. 480 1,760 .64 .70 7.3 1.00 1.60 40

11 NE (niacin equivalent) is equal to 1 mg of preformed niacin or 60 mg of d ietary tryptophan. GPO I I ~ l ? !

66

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food and nutrient intakes of individuals in 1 day in hawaii ...abstract this report presents data...

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