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TABLE 5-1 Comparison Between the 2,000-Calorie MyPyramid Food Group Pattern and Mean Daily Amounts of MyPyramid Food Groups Consumed by Adults ≥ 19 Years of Age

Food Group or Componentb

Age Group

≥ 19 Years

19–59 Yearsa

≥ 60 Yearsa

2,000 kcal Pattern

Mean Intake

Mean Intake

Total fruit (cup eq)

2

0.96

1.13

Total vegetables (cup eq)

2.5

1.77

1.65

Dark green

0.43c

0.10

0.11

Orange

0.29c

0.07

0.09

Dry beans/peas

0.43c

0.13

0.13

Starchy

0.43c

0.50

0.47

Other

0.93c

0.97

0.85

Total grains (oz eq)

6

7.11

5.83

Whole grains (oz eq)

3

0.61

0.86

Total meat and beans (oz eq)d

5.5

5.19

4.08

Total milk group (8 fl oz eq)e

3

1.67

1.33

Vegetable oils (g)f

27

21

17

SoFAS (kcal)

267

804g

570g

NOTES: The MyPyramid food intake pattern used is from the Dietary Guidelines for Americans (HHS/USDA, 2005). Eq = equivalent; fl = fluid; g = gram; kcal = calories; oz = ounce; SoFAS = solid fats and added sugars.

aAverage of male and female intake data.

bSee Appendix Table H-1 for a list of foods in the MyPyramid food groups and subgroups.

cDaily amounts based on the MyPyramid recommendations expressed as cup-equivalents per week.

dThe MyPyramid meat and beans group includes meat, poultry, fish, eggs, dry beans and peas, and nuts and seeds (http://www.mypyramid.gov/pyramid/meat.html).

eThe MyPyramid milk group includes fluid milk; hard, soft, and processed cheese; yogurt; and milk-based desserts (http://www.mypyramid.gov/pyramid/milk.html). The intake data represent mean intake of fluid milk, cheese, and yogurt. Dietary Guidelines advises “3 cups per day of fat-free or low-fat milk or equivalent milk products” for adults (see HHS/USDA, 2005, p. viii).

f5 g = 1 teaspoon.

gEstimated on the basis of the number of grams of discretionary solid fat and the number of teaspoons (tsp) of added sugars, as follows: (fat g × 9 calories/g) + (tsp × 4.2 g/tsp × 4 calories/g).

SOURCES: Mean intake data from NHANES 2003–2004; MyPyramid patterns from Britten et al., 2006.

Nutrients with an Estimated Average Requirement

The committee examined nutrient intakes by adults in relation to selected DRIs to identify nutrients for which intake is likely to be inadequate



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