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Epidemiology and Genomics Research Program

Background on Diet History Questionnaire II (DHQ-II) for U.S. & Canada

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You are viewing the web site for DHQ II. The latest version for the U.S. is the DHQ III; however, DHQ III does not yet have a Canadian version. The Canadian version of DHQ II is still available.

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This is the current list of the 176 nutrients, dietary constituents, and food groups available in Diet*Calc for DHQ II. (List of nutrients available in the C-DHQ II nutrient database). Food group variables available are based on the U.S. Department of Agriculture's (USDA) MyPyramid Equivalents Database (MPED) and Food Patterns Equivalents Database (FPED), the latter being an update to the MPED. These variables represent standardized equivalents of food groups from all sources. Consistent with how nutrient intakes are calculated by Diet*Calc, each line item of the DHQ II has associated with it an MPED value for each individual food group. These are summed to calculate total intake servings per food group. More detailed documentation on pyramid equivalents and what foods are included in each food group is available from USDA. If you are interested in calculating the Healthy Eating Index (HEI)-2010 using DHQ II data please see this Web page.

Nutrient & Food Group List for DHQ II

The attached file lists all nutrients and food groups along with the variable name, source from which the values were obtained (USDA or NDSR), and the unit of measurement. To understand how the database was created, see Development of the DHQ II Nutrient & Food Group Database.

Download the DHQ II Nutrient Database Reference List:

Carbohydrate constituents

  • Dietary fiber;
  • Total sugars;
  • Fructose;
  • Galactose;
  • Glucose;
  • Lactose;
  • Maltose;
  • Sucrose;
  • Starch;
  • Total dietary fiber;
  • Soluble dietary fiber;
  • Insoluble dietary fiber;
  • Sucrose polyester;
  • Sucralose;
  • Available carbohydrate;
  • Glycemic load (glucose reference);
  • Glycemic load (bread reference);
  • Erythritol;
  • Inositol;
  • Lactitol;
  • Maltitol;
  • Mannitol;
  • Pinitol;
  • Sorbitol; and
  • Xylitol.

Vitamins

  • Retinol;
  • Vitamin E as alpha-tocopherol;
  • Vitamin K;
  • Vitamin C;
  • Thiamin (Vitamin B1);
  • Riboflavin (Vitamin B2);
  • Niacin;
  • Vitamin B6;
  • Total folate;
  • Vitamin B12;
  • Folate, dietary folate equivalents;
  • Food folate;
  • Folic acid;
  • Vitamin A, retinol activity equivalents;
  • Vitamin D (calciferol);
  • Total vitamin A activity (International Units);
  • Total vitamin A activity (Retinol Equivalents);
  • Niacin equivalents;
  • Pantothenic acid; and
  • Vitamin E (International Units).

Minerals

  • Calcium;
  • Phosphorus;
  • Magnesium;
  • Iron;
  • Zinc;
  • Copper;
  • Selenium;
  • Sodium;
  • Potassium; and
  • Manganese.

Carotenoids and Tocopherols

  • Beta-carotene;
  • Alpha-carotene;
  • Beta-cryptoxanthin;
  • Lutein + zeaxanthin;
  • Lycopene;
  • Beta-carotene equivalents;
  • Total alpha-tocopherol equivalents;
  • Beta-tocopherol;
  • Gamma-tocopherol;
  • Delta-tocopherol;
  • Natural alpha-tocopherol (RRR-alpha-tocopherol or d-alpha-tocopherol); and
  • Synthetic alpha-tocopherol (all rac-alpha-tocopherol or dl-alpha-tocopherol).

Other

  • Caffeine;
  • Aspartame;
  • Saccharin;
  • Phytic acid;
  • Oxalic acid;
  • Ash;
  • Water;
  • Daidzein;
  • Genistein;
  • Glycitein;
  • Coumestrol;
  • Biochanin A;
  • Formononetin;
  • Acesulfame potassium;
  • Choline; and
  • Betaine.

Macronutrients & energy

  • Energy;
  • Total fat;
  • Carbohydrate;
  • Protein; and
  • Alcohol.

Fats, fatty acids, & cholesterol

  • Cholesterol;
  • Total saturated fatty acids;
  • Total monounsaturated fatty acids;
  • Total polyunsaturated fatty acids;
  • SFA 4:0 (Butanoic);
  • SFA 6:0 (Hexanoic);
  • SFA 8:0 (Octanoic);
  • SFA 10:0 (Decanoic);
  • SFA 12:0 (Dodecanoic);
  • SFA 14:0 (Tetradecanoic);
  • SFA 16:0 (Hexadecanoic);
  • SFA 18:0 (Octadecanoic);
  • MFA 16:1 (Hexadecenoic);
  • MFA 18:1 (Octadecenoic);
  • MFA 20:1 (Eicosenoic);
  • MFA 22:1 (Docosenoic);
  • PFA 18:2 (Octadecadienoic);
  • PFA 18:3 (Octadecatrienoic);
  • PFA 18:4 (Octadecatetraenoic);
  • PFA 20:4 (Eicosatetraenoic);
  • PFA 20:5 (Eicosapentaenoic);
  • PFA 22:5 (Docosapentaenoic);
  • PFA 22:6 (Docosahexaenoic);
  • SFA 17:0 (margaric acid);
  • SFA 20:0 (arachidic acid);
  • SFA 22:0 (behenic acid);
  • MUFA 14:1 (myristoleic acid);
  • Trans 18:1 (trans-octadecenoic acid [elaidic acid]);
  • Trans 18:2 (trans-octadecadienoic acid [linolelaidic acid]; incl. c-t, t-c, t-t);
  • Trans 16:1 (trans-hexadecenoic acid);
  • Total trans fatty acids; and
  • Omega-3 fatty acids.

Protein Constituents

  • Total protein;
  • Nitrogen;
  • Animal protein;
  • Vegetable protein;
  • Tryptophan;
  • Threonine;
  • Isoleucine;
  • Leucine;
  • Lysine;
  • Methionine;
  • Cystine;
  • Phenylalanine;
  • Tyrosine;
  • Valine;
  • Arginine;
  • Histidine;
  • Alanine;
  • Aspartic acid;
  • Glutamin acid;
  • Glycine;
  • Proline;
  • Serine; and
  • 3-Methylhistidine.

Dietary Constituents from Supplements

  • B6 (mg);
  • Vitamin B12 (mcg);
  • Folic acid (mcg);
  • Folic acid (DFE);
  • Niacin (mg);
  • Pantothenic Acid (mg);
  • Riboflavin (mg);
  • Thiamin (mg);
  • Vitamin A (IU);
  • Vitamin A (mcg RAE);
  • Vitamin C (mg);
  • Vitamin D (mg);
  • Vitamin E (IU);
  • Vitamin E (mcg);
  • Vitamin K (mcg);
  • Beta-Carotene (mcg);
  • Lutein (mcg);
  • Lycopene (mcg);
  • Calcium (mg);
  • Calcium from Antacid (mg);
  • Copper (mg);
  • Iron (mg);
  • Magnesium (mg);
  • Manganese (mg);
  • Phosphorus (mg)
  • Potassium (mg);
  • Selenium (mcg); and
  • Zinc (mg).

My Pyramid Equivalents

  • Total number of grain ounce equivalents;
  • Number of whole grain ounce equivalents;
  • Number of non-whole grain ounce equivalents;
  • Total number of vegetable cup equivalents, excl legumes;
  • Number of dark-green vegetable cup equivalents;
  • Number of orange vegetable cup equivalents;
  • Number of white potato cup equivalents;
  • Number of other starchy vegetable cup equivalents;
  • Number of tomato cup equivalents;
  • Number of other vegetable cup equivalents;
  • Total number of fruit cup equivalents;
  • Number of citrus, melon, berry cup equivalents;
  • Number of other fruit cup equivalents;
  • Total number of milk group (milk, yogurt & cheese) cup equivalents;
  • Number of milk cup equivalents;
  • Number of yogurt cup equivalents;
  • Number of cheese cup equivalents;
  • Oz cooked lean meat from meat, poultry, fish;
  • Oz cooked lean meat from beef, pork, veal, lamb, and game;
  • Oz cooked lean meat from organ meats;
  • Oz cooked lean meat from franks, sausages, luncheon meats;
  • Oz cooked lean meat from chicken, poultry, and other poultry;
  • Oz cooked lean meat from fish, other seafood high in omega-3;
  • Oz cooked lean meat from fish, other seafood low in omega-3;
  • Oz equivalents of lean meat from eggs;
  • Oz equivalents of lean meat from soy product;
  • Oz equivalents of lean meat from nuts and seeds;
  • Number of cooked dry beans and peas cup equivalents;
  • Grams of discretionary oil;
  • Grams of discretionary solid fat;
  • Teaspoon equivalents of added sugars; and
  • Total drinks of alcohol.

Macronutrients & energy

  • Energy;
  • Total fat;
  • Carbohydrate;
  • Protein; and
  • Alcohol.

Fats, fatty acids, & cholesterol

  • Cholesterol;
  • Total saturated fatty acids;
  • Total monounsaturated fatty acids;
  • Total polyunsaturated fatty acids;
  • SFA 4:0 (Butanoic);
  • SFA 6:0 (Hexanoic);
  • SFA 8:0 (Octanoic);
  • SFA 10:0 (Decanoic);
  • SFA 12:0 (Dodecanoic);
  • SFA 14:0 (Tetradecanoic);
  • SFA 16:0 (Hexadecanoic);
  • SFA 18:0 (Octadecanoic);
  • MFA 16:1 (Hexadecenoic);
  • MFA 18:1 (Octadecenoic);
  • MFA 20:1 (Eicosenoic);
  • MFA 22:1 (Docosenoic);
  • PFA 18:2 (Octadecadienoic);
  • PFA 18:3 (Octadecatrienoic);
  • PFA 18:4 (Octadecatetraenoic);
  • PFA 20:4 (Eicosatetraenoic);
  • PFA 20:5 (Eicosapentaenoic);
  • PFA 22:5 (Docosapentaenoic);
  • PFA 22:6 (Docosahexaenoic);
  • SFA 17:0 (margaric acid);
  • SFA 20:0 (arachidic acid);
  • SFA 22:0 (behenic acid);
  • MUFA 14:1 (myristoleic acid);
  • Trans 18:1 (trans-octadecenoic acid [elaidic acid]);
  • Trans 18:2 (trans-octadecadienoic acid [linolelaidic acid]; incl. c-t, t-c, t-t);
  • Trans 16:1 (trans-hexadecenoic acid);
  • Total trans fatty acids; and
  • Omega-3 fatty acids.

Protein Constituents

  • Total protein;
  • Nitrogen;
  • Animal protein;
  • Vegetable protein;
  • Tryptophan;
  • Threonine;
  • Isoleucine;
  • Leucine;
  • Lysine;
  • Methionine;
  • Cystine;
  • Phenylalanine;
  • Tyrosine;
  • Valine;
  • Arginine;
  • Histidine;
  • Alanine;
  • Aspartic acid;
  • Glutamin acid;
  • Glycine;
  • Proline;
  • Serine; and
  • 3-Methylhistidine.

Dietary Constituents from Supplements

  • B6 (mg);
  • Vitamin B12 (mcg);
  • Folic acid (mcg);
  • Folic acid (DFE);
  • Niacin (mg);
  • Pantothenic Acid (mg);
  • Riboflavin (mg);
  • Thiamin (mg);
  • Vitamin A (IU);
  • Vitamin A (mcg RAE);
  • Vitamin C (mg);
  • Vitamin D (mg);
  • Vitamin E (IU);
  • Vitamin E (mcg);
  • Vitamin K (mcg);
  • Beta-Carotene (mcg);
  • Lutein (mcg);
  • Lycopene (mcg);
  • Calcium (mg);
  • Calcium from Antacid (mg);
  • Copper (mg);
  • Iron (mg);
  • Magnesium (mg);
  • Manganese (mg);
  • Phosphorus (mg)
  • Potassium (mg);
  • Selenium (mcg); and
  • Zinc (mg).

My Pyramid Equivalents

  • Total number of grain ounce equivalents;
  • Number of whole grain ounce equivalents;
  • Number of non-whole grain ounce equivalents;
  • Total number of vegetable cup equivalents, excl legumes;
  • Number of dark-green vegetable cup equivalents;
  • Number of orange vegetable cup equivalents;
  • Number of white potato cup equivalents;
  • Number of other starchy vegetable cup equivalents;
  • Number of tomato cup equivalents;
  • Number of other vegetable cup equivalents;
  • Total number of fruit cup equivalents;
  • Number of citrus, melon, berry cup equivalents;
  • Number of other fruit cup equivalents;
  • Total number of milk group (milk, yogurt & cheese) cup equivalents;
  • Number of milk cup equivalents;
  • Number of yogurt cup equivalents;
  • Number of cheese cup equivalents;
  • Oz cooked lean meat from meat, poultry, fish;
  • Oz cooked lean meat from beef, pork, veal, lamb, and game;
  • Oz cooked lean meat from organ meats;
  • Oz cooked lean meat from franks, sausages, luncheon meats;
  • Oz cooked lean meat from chicken, poultry, and other poultry;
  • Oz cooked lean meat from fish, other seafood high in omega-3;
  • Oz cooked lean meat from fish, other seafood low in omega-3;
  • Oz equivalents of lean meat from eggs;
  • Oz equivalents of lean meat from soy product;
  • Oz equivalents of lean meat from nuts and seeds;
  • Number of cooked dry beans and peas cup equivalents;
  • Grams of discretionary oil;
  • Grams of discretionary solid fat;
  • Teaspoon equivalents of added sugars; and
  • Total drinks of alcohol.

Food Pyramid Equivalents (an update to the My Pyramid Equivalents)

  • Total number of grain ounce equivalents;
  • Whole grain ounce equivalents;
  • Refined grain ounce equivalents;
  • Total vegetable cup equivalents;
  • Dark-green vegetable cup equivalents;
  • Total red/orange vegetable cup equivalents;
  • Red/orange tomato vegetable cup equivalents;
  • Red/orange other vegetable cup equivalents;
  • Total starchy vegetable cup equivalents;
  • White potato starchy vegetable cup equivalents;
  • Other starchy vegetable cup equivalents;
  • Other vegetable cup equivalents;
  • Legumes vegetable cup equivalents;
  • Total fruit cup equivalents;
  • Citrus, melon, berry fruit cup equivalents;
  • Juice fruit cup equivalents;
  • Other fruit cup equivalents;
  • Total milk cup equivalents;
  • Milk cup equivalents;
  • Yogurt cup equivalents;
  • Cheese cup equivalents;
  • Total protein foods ounce equivalents;
  • Total meat, poultry, seafood protein foods ounce equivalents;
  • Meat from beef, pork, veal, lamb, and game protein foods ounce equivalents;
  • Meat from organ meat protein foods ounce equivalents;
  • Cured meat protein foods ounce equivalents;
  • Poultry protein foods ounce equivalents;
  • Seafood high in omega-3 protein foods ounce equivalents;
  • Seafood low in omega-3 protein foods ounce equivalents;
  • Eggs protein foods ounce equivalents;
  • Soy products protein foods ounce equivalents;
  • Nuts and seeds protein foods ounce equivalents;
  • Legumes protein foods ounce equivalents;
  • Oil gram equivalents;
  • Solid fat gram equivalents;
  • Added sugars teaspoon equivalents; and
  • Alcohol drinks.

Nutrient & Food Group List for C-DHQ II

Macronutrients & energy

  • Energy;
  • Total fat;
  • Carbohydrate;
  • Protein; and
  • Alcohol.

Carbohydrate constituents

  • Dietary fiber; and
  • Total sugars.

Minerals

  • Calcium;
  • Phosphorus;
  • Magnesium;
  • Iron;
  • Zinc;
  • Sodium; and
  • Potassium.

Other

  • Caffeine; and
  • Water.

Vitamins

  • Vitamin C;
  • Thiamin (Vitamin B1);
  • Riboflavin (Vitamin B2);
  • Niacin;
  • Vitamin B6;
  • Total folate;
  • Vitamin B12;
  • Folate, dietary folate equivalents;
  • Food folate;
  • Folic acid;
  • Vitamin A, retinol activity equivalents; and
  • Vitamin D (calciferol).

Fats, fatty acids, & cholesterol

  • Cholesterol;
  • Total saturated fatty acids;
  • Total monounsaturated fatty acids;
  • Total polyunsaturated fatty acids;
  • PFA 18:2 (Octadecadienoic); and
  • PFA 18:3 (Octadecatrienoic).
Last Updated: 19 Aug, 2024