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234. Healthy Eating Indexes, by Selected Food Groups and Dietary Guidelines

[Healthy Eating Index is comprised of the sum of 10 dietary component indices for a maximum possible score of 100. A score of 80 or above was judged to reflect a "good" diet. Each of the dietary components has a scoring range of zero to 10. Individuals with an intake at the recommended level received a maximum score of 10 points. A score of zero was assigned when no foods in a particular group were eaten. Intermediate scores were calculated proportionately. The indexes for grains, vegetables, fruits, milk, and meat groups measure the degree to which a person's diet conforms to the U.S. Department of Agriculture's (USDA) "Food Guide Pyramid" serving recommendations. The index was applied to USDA one-day food and nutrient intake data from the Continuing Survey of Food Intakes by Individuals. The data are based on a representative sample of individuals two years old and over excluding women who were pregnant or lactating at the time of the survey]

 
1994
FOOD GROUP Average Percent Perfect
AND score receiving score Score
DIETARY on one score of 10 1 of zero
GUIDELINE day of 10
 
Healthy Eating Index 63.6 2 11.4 (X) (X)
 
Grains 3 6.6 21.9 6-11 servings 0 servings
Vegetables 4 6.1 29.4 3-5 servings 0 servings
Fruits 4 3.9 17.8 2-4 servings 0 servings
Milk 5 5.4 25.4 2-3 servings 0 servings
Meat 6 6.6 29.8 2-3 servings 0 servings
 
Total fat 7 6.8 36.8 30% or less energy from fat 45% or more energy from fat
Saturated fat 7 6.4 40.3 Less than 10% energy from saturated fat 15% or more energy from saturated fat
Cholesterol 7.9 71.2 300 mg. or less 450 mg. or more
Sodium 6.3 35.4 2,400 mg. or less 4,800 mg or more
Variety 8 7.7 52.2 8 different food items over 1 day Fewer than 4 items over 1 day
 
1995
 
FOOD GROUP Average Percent Perfect
AND score receiving score Score
DIETARY on one score of 10 1 of zero
GUIDELINE day of 10
 
Healthy Eating Index 63.5 2 11.2 (X) (X)
 
Grains 3 6.7 23.0 6-11 servings 0 servings
Vegetables 4 6.2 30.8 3-5 servings 0 servings
Fruits 4 3.9 17.4 2-4 servings 0 servings
Milk 5 5.4 25.4 2-3 servings 0 servings
Meat 6 6.5 29.1 2-3 servings 0 servings
 
Total fat 7 6.8 36.5 30% or less energy from fat 45% or more energy from fat
Saturated fat 7 6.4 39.1 Less than 10% energy from saturated fat 15% or more energy from saturated fat
Cholesterol 7.9 68.8 300 mg. or less 450 mg. or more
Sodium 6.3 34.5 2,400 mg. or less 4,800 mg or more
Variety 8 7.7 52.0 8 different food items over 1 day Fewer than 4 items over 1 day
 
 
1996
 
FOOD GROUP Average Percent Perfect
AND score receiving score Score
DIETARY on one score of 10 1 of zero
GUIDELINE day of 10
 
Healthy Eating Index 63.8 2 12.2 (X) (X)
 
Grains 3 6.7 22.2 6-11 servings No servings
Vegetables 4 6.3 31.8 3-5 servings No servings
Fruits 4 3.8 17.1 2-4 servings No servings
Milk 5 5.4 25.5 2-3 servings No servings
Meat 6 6.4 26.4 2-3 servings No servings
 
Total fat 7 6.9 37.5 30% or less energy from fat 45% or more energy from fat
Saturated fat 7 6.4 40.1 Less than 10% energy from saturated fat 15% or more energy from saturated fat
Cholesterol 7.9 71.9 300 mg. or less 450 mg. or more
Sodium 6.3 34.7 2,400 mg. or less 4,800 mg or more
Variety 8 7.6 53.0 8 different food items over 1 day Fewer than 4 items over 1 day


X Not applicable.
1 Depends on recommended energy intake. All amounts listed are based on a per day basis.
2 Percent receiving a score of 80 or higher.
3 One serving: a slice of bread, one-half cup of cooked pasta, or one-half cup of cooked cereal grains.
4 One serving: one-half cup of cooked vegetables, 1 cup of raw leafy vegetables, or one-half cup of raw nonleafy chopped vegetables. Fruits are similar.
5 One serving: one cup of milk or equivalent.
6 Includes eggs, nuts, and some legumes. One serving: 2.5 ounces of lean meat or equivalent.
7 Consumption of specified fat as a percentage of total food energy intake.
8 Amount of variety in a person's diet over a 1-day period.

Source: U.S. Department of Agriculture, Center for Nutrition Policy and Promotion, unpublished data.

http://www.usda.gov/cnpp/



https://allcountries.org/uscensus/234_healthy_eating_indexes_by_selected_food.html

These tables are based on figures supplied by the United States Census Bureau, U.S. Department of Commerce and are subject to revision by the Census Bureau.

Copyright © 2006 Photius Coutsoukis and Information Technology Associates, all rights reserved.