Food mixture or ingredient sources for dietary calcium: Shifts in food group contributions using four grouping protocols

摘要: Identifying dietary sources of nutrients by assigning survey foods to food groups can under- or overestimate the contribution a group makes intake specific nutrients. Using calcium and intakes from USDA's 1994-1996, 1998 Continuing Survey Food Intakes Individuals, authors determined proportion dairy, grains, meats, fruits, vegetables using four grouping protocols. Calcium contributions milk cheese were higher as more ingredient fewer items represented in dairy group. Milk, cheese, yogurt reported separate contributed 42% total intake. An additional 21% came ingredients mixed such macaroni pizza, sandwiches, desserts. The remaining single grains (16%); vegetable (7%); meat, poultry, fish (5%); fruit (3%); miscellaneous (7%). Data quantifying nutrient could affect guidance messages research variables.