Identification of Top Food Sources of Various Dietary Components
Understanding what foods contribute to energy, nutrient, and food group intake enhances our ability to monitor diets relative to recommendations and gives context for dietary guidance. Examining the top sources of dietary constituents that should be reduced is especially helpful for identifying targets for changes in the marketplace and food environment.
The PDF report includes analyses that were originally published online as references for the 2010 Dietary Guidelines for Americans Advisory Committee. The purpose of the research described in this report was to identify the weighted population contributions of specific foods to food group intakes, beverage intake, and other selected dietary components among the U.S. population aged 2 and older.
This report, originally published online as references for the 2010 Dietary Guidelines for Americans, can be viewed in an archive in their original format.
An example of the methods used for these analyses and results are described in detail the following publication:
Reedy J, Krebs-Smith SM. Dietary sources of energy, solid fats, and added sugars among children and adolescents in the United States. J Am Diet Assoc 2010 Oct;110(10):1477-84.