TABLE D1-1. Nutritional Goals for USDA Daily Food Intake Patterns
Page 1, Goals for Vitamins¹
This table shows the nutritional goals for each proposed food intake pattern. The patterns are listed in the leftmost column, identified by calorie level. The target age/gender group(s) for each pattern are shown and the goals for each nutrient for that group are then listed. The source of the goal for each nutrient is shown at the top of the column. See the Notes page for additional information.

TABLE D1-1 (cont’d.): Nutritional Goals for USDA Daily Food Intake Patterns
Page 2, Goals for Minerals¹
This table shows the nutritional goals for each proposed food intake pattern. The patterns are listed in the leftmost column, identified by calorie level. The target age/gender group(s) for each pattern are shown and the goals for each nutrient for that group are then listed. The source of the goal for each nutrient is shown at the top of the column. See the Notes page for additional information.

TABLE D1-1 (cont’d.): Nutritional Goals for USDA Daily Food Intake Patterns
Page 3, Goals for Macronutrients¹
This table shows the nutritional goals for each proposed food intake pattern. The patterns are listed in the leftmost column, identified by calorie level. The target age/gender group(s) for each pattern are shown and the goals for each nutrient for that group are then listed. The source of the goal for each nutrient is shown at the top of the column. See the Notes page for additional information.

Notes for Table D1-1:

¹ Nutritional goals are from Institute of Medicine (IOM) Dietary Reference Intakes reports, 1997-2004 (RDA, AI, AMDR, UL); from Food and Drug Administration Daily Values for Nutrition Facts Labels (DV); and from the Dietary Guidelines for Americans, 2000 (DG).

² Target groups are based on estimated energy requirements of sedentary individuals of reference height and weight from IOM Dietary Reference Intakes macronutrients report, 2002.

³ Nutritional goals based on Recommended Dietary Allowances (RDA); Adequate Intakes (AI); Daily Values (DV); Upper Limits (UL); Acceptable Macronutrient Distribution Ranges (AMDR); or Dietary Guidelines (DG) recommendations. AMDR are shown as a percentage of total calories.

⁴ Standards for sodium and potassium have been updated since the original release of this table, and now are based on the Dietary Reference Intakes report for fluids and electrolytes, issued in February 2004. The standard used for sodium is a moderation goal, to be no more than the UL, and for potassium an adequacy goal, to be at least the AI.

⁵ Added sugars: The reference amount is based on the suggestion from the Dietary Reference Intakes macronutrients report. In determining Food Guide Pyramid daily food intake patterns, amounts of added sugars in each pattern are calculated based on the calories that remain available, up to the energy goal, after food group and fat calories are considered.

⁶ Estimated total fiber recommendation is based on 14 grams of total fiber per 1000 calories, the basis for the total fiber Adequate Intakes recommendation in the DRI macronutrients report. Additional explanation for this choice is found in the text of the Federal Register notice.

⁷ Food patterns at the 2600, 2800, 3000, and 3200 calorie levels are not target patterns for any age/gender group, but they are suggested patterns for more active men. Sample comparisons with the nutritional goals for males ages 14 to 18 and 19 to 30 are listed here.

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Table D1-2. Probabilities of Adequacy for Selected Nutrients on the First 24-hour Recall among Adult CSFII 1994-96 Participants.Nutrients considered “shortfall” nutrients in bold.

¹ The probability of folate adequacy is underestimated because the folate intake values are expressed in milligrams of folate rather than dietary folate equivalents (DFEs), the unit used in Dietary Reference Intakes. DFEs account for the higher percent absorption of folate from foods fortified with folic acid, whereas milligrams of folate do not. Moreover, the food intake data from 1994-1996 do not reflect the current fortification of enriched grains with folic acid, required since 1998.

Source: Foote, et.al., 2004

Note: This table identifies the probability of adequacy for a nutrient, while table D1-4 identifies the probability of inadequacy for a nutrient.

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Table D1-3. Mean Dietary Intakes of Potassium and Fiber in Comparison with the Adequate Intake (AI).

Sources:

¹ For potassium: Ervin et al, 2004.

² For fiber: Agricultural Research Service, Results from USDA's 1994-96 Continuing Survey of Food Intakes by Individuals (CSFII) Table Set 10.

³ Agricultural Research Service, analysis of CSFII 1994-1996, 1998 data

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Table D1-4. Percentage of School-aged Children Whose Usual Daily Nutrient Intake was Below the Estimated Average Requirement (EAR) for all Children and by Age and Gender, 1994-1996. (Nutrients considered “shortfall” nutrients in bold)

¹ The percentage of children with folate intakes below the EAR is overestimated because the probability of folate adequacy is underestimated because the folate intake values are expressed in milligrams of folate rather than dietary folate equivalents (DFEs), the unit used in Dietary Reference Intakes. DFEs account for the higher percent absorption of folate from foods fortified with folic acid, whereas milligrams of folate do not. Moreover, the food intake data from 1994- 1996 do not reflect the current fortification of enriched grains with folic acid, required since 1998.

Sources: Suitor and Gleason, 2002

Note: This table identifies the probability of inadequacy for a nutrient, while table D1-2 identifies the probability of adequacy for a nutrient.

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Table D1-5. Food Sources of Vitamin A.

Table D1-5a. Food sources of vitamin A ranked by mcg RAE of vitamin A per standard amount; also calories in the standard amount. (All are ≥20% of RDA for adult men, which is 900 mcg RAE.)

Table D1-5b. Food Sources of vitamin A as consumed by Americans² (Percent of total consumption, CSFII, 1994-1996)

¹ Source: Agricultural Research Service Nutrient Database for Standard Reference, Release 16-1. Mixed dishes and multiple preparations of the same food item have been omitted.

² Source: Cotton et al. 2004. Data are for persons aged 19 years and older, Day 1 intakes.

³ Food groups (n=9) contributing at least 1% in descending order: cakes/cookies/quick breads/doughnuts, cantaloupe, butter, tomato/vegetable juices, hot breakfast cereal, broccoli, meal replacements/protein supplements, peppers, and pies/crisps/cobblers.

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Table D1-6. Food Sources of Vitamin C.

Table D1-6a. Food sources of vitamin C ranked by milligrams of vitamin C per standard amount; also calories in the standard amount. (All are ≥20% of RDA for adult men, which is 90 mg.)

Table D1-6b. Food Sources of vitamin C as consumed by Americans.² (Percent of total consumption, CSFII, 1994-1996)

¹ Source: Agricultural Research Service Nutrient Database for Standard Reference, Release 16-1. Mixed dishes and multiple preparations of the same food item have been omitted.

² Source: Cotton et al. 2004. Data are for persons aged 19 years and older, Day 1 intakes.

³ Food groups (n=12) contributing at least 1% in descending order: milk, bananas, cabbage, strawberries, spinach/ greens, potato chips/corn chips/popcorn, grapefruit, other melon (not cantaloupe) ready-to-eat cereal, lettuce, and peas.

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Table D1-7. Food Sources of Magnesium.

Table D1-7a. Food sources of magnesium ranked by milligrams of magnesium per standard amount; also calories in the standard amount. (All are ≥10% of RDA for adult men, which is 420 mg.)

Table D1-7b. Food sources of magnesium as consumed by Americans.² (Percent of total consumption, CSFII, 1994-1996)

¹ Source: Agricultural Research Service Nutrient Database for Standard Reference, Release 16-1. Mixed dishes and multiple preparations of the same food item have been omitted.

² Source: Cotton et al. 2004. Data are for persons aged 19 years and older, Day 1 intakes.

³ Food groups (n=12) contributing at least 1% in descending order: bananas, rice/cooked grains, fish/shellfish (excluding canned tuna), tea, ice cream/sherbet/frozen yogurt, hot breakfast cereal, soft drinks/soda, tortillas/tacos, meal replacements/protein supplements, candy, flour/baking ingredients, and spinach/greens.

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Table D1-8. Food Sources of Vitamin E.

Table D1-8a. Food sources of vitamin E ranked by milligrams of vitamin E per standard amount; also calories in the standard amount (All provide ≥10% of RDA for vitamin E for adults, which is 15 mg α–tocopherol (AT).)

Table D1-8b. Food sources of vitamin E as consumed by Americans² (Percent total consumption, CSFII, 1994-1996)

¹ Source: Agricultural Research Service Nutrient Database for Standard Reference, Release 16-1. Mixed dishes and multiple preparations of the same food item have been omitted.

² Source: Cotton et al. 2004. Data are for persons aged 19 years and older, Day 1 intakes.

³ Additional food groups (n=11) contributing at least 1% in descending order: pies/crisps/cobblers, broccoli, milk, cheese, biscuits, poultry, beef, crackers/pretzels, and tortillas/tacos.

^* Potato and corn chips

^** Shortening/animal fat

^*** Excl. canned tuna

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Table D1-9. Food Sources of Calcium.

Table D1-9a. Food sources of calcium ranked by milligrams of calcium per standard amount; also calories in the standard amount. (All are ≥20% of AI for adults 19-50, which is 1000 mg.)

Table D1-9b. Food sources of calcium as consumed by Americans² (Percent of total consumption, CSFII, 1994-1996)

¹ Source: Agricultural Research Service Nutrient Database for Standard Reference, Release 16-1. Mixed dishes and multiple preparations of the same food item have been omitted.

² Source: Cotton et al. 2004. Data are for persons aged 19 years and older, Day 1 intakes.

³ Food groups (n=11) contributing at least 1% in descending order: yogurt, ready-to-eat cereal, soft drinks/soda, tortillas/tacos, eggs, dried beans/lentils, tomatoes, meal replacements/protein supplements, corn bread/corn muffins, hot breakfast cereal, and coffee.

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Table D1-10. Food Sources of Potassium.

Table D1-10a. Food sources of potassium ranked by milligrams of potassium per standard amount, also showing calories in the standard amount. (The AI for adults is 4700 mg. potassium)

Table D1-10b. Food sources of potassium as consumed by Americans² (Percent of total consumption, CSFII, 1994-1996)

¹ Source: ARS Nutrient Database for Standard Reference, Release 16-1. Mixed dishes and multiple preparations of the same food item have been omitted.

² Source: Cotton et al. 2004. Data are for persons aged 19 years and older, Day 1 intakes.

³ Additional food groups (n=11) contributing at least 1% in descending order: ice cream/sherbet/frozen yogurt, ready-to-eat cereal, fish/shellfish (excluding canned tuna). Cakes/cookies/quick breads/doughnuts, alcoholic beverages, cheese, pork (fresh/unprocessed), lettuce, ham, carrots, and onions.

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Table D1-11. Food Sources of Dietary Fiber.

Table D1-11a. Food sources of dietary fiber ranked by grams of dietary fiber per standard amount; also calories in the standard amount (All are ≥10% of AI for adult women, which is 25 grams.)

Table D1-11b. Food sources of dietary fiber as consumed by Americans² (Percent of total consumption, CSFII, 1994-1996)

¹ Source: ARS Nutrient Database for Standard Reference, Release 16-1. Mixed dishes and multiple preparations of the same food item have been omitted.

² Source: Cotton et al. 2004. Data are for persons aged 19 years and older, Day 1 intakes.

³ Food groups (n=13) contributing at least 1% in descending order: tortillas/tacos, onions, lettuce, nuts/seeds, hot breakfast cereal, broccoli, green beans, corn, rice/cooked grains, crackers/pretzels, pies/crisps/cobblers, oranges/tangerines, spinach/greens.

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Table D1-12. Functions of "Shortfall" Nutrients.

Table D1-13. Revised USDA Food Intake Patterns for Meeting Recommended Nutrient Intakes

This table shows the suggested amounts of food to consume from the basic food groups, subgroups, and oils to meet recommended nutrient intakes at 12 different calorie levels. Nutrient and energy contributions from each group are calculated based on nutrient dense forms of foods in each group (e.g., lean meats, fat-free milk). The table also shows the amount of discretionary calories that can be accommodated within each calorie level in addition to the suggested amounts of nutrient dense forms of foods in each group.

3. Explanation of vegetable subgroup amounts:
Vegetable subgroup amounts are shown in this table as weekly amounts, because it would be difficult for consumers to select foods from each subgroup daily. A daily amount that is one-seventh of the weekly amount listed is used in calculations of nutrient and energy levels in each pattern.

4. Explanation of grain subgroup amounts:
The whole grain subgroup amounts shown in this table represent at least 3 one-ounce servings, and one-half of the total amount as whole grains for all calorie levels of 1600 and above. This is the minimum suggested amount of whole grains to consume as part of the food patterns. More whole grains up to all of the grains recommended may be selected, with offsetting decreases in the amounts of other (enriched) grains. In patterns designed for younger children (1,000, 1,200, and 1,400 calories), one-half of the total amount of grains is shown as whole grains.

5. Explanation of oils:
Oils (including trans-free soft margarine) shown in this table represent the amounts that are added to foods during processing, cooking, or at the table. Oils and soft margarines include vegetable oils and soft vegetable oil table spreads that are trans-free. The amounts of oils listed in this table are not considered to be part of discretionary calories because they are a major source of the vitamin E and polyunsaturated fatty acids, including the essential fatty acids, in the food pattern. In contrast, solid fats are listed separately in the discretionary calorie table (Table D1-14) because, compared with oils, they are higher in saturated fatty acids and lower in vitamin E and mono- and polyunsaturated fatty acids, including essential fatty acids. The amounts of each type of fat in the food intake pattern were based on 60% oils and/or trans-free soft margarines and 40% solid fat. The amounts in typical American diets are about 42% oils or soft margarines and about 58% solid fats.

6. Discretionary calories are the remaining amount of calories in each food pattern after selecting the specified number of nutrient dense forms of foods in each food group. The number of discretionary calories assumes that food items in each food group are selected in nutrient dense forms (that is, forms that are fat-free or low-fat and that contain no added sugars). Solid fat and sugar calories always need to be counted as discretionary calories, as in the following examples:

Total discretionary calories should be limited to the amounts shown in the table at each calorie level. Additional information about discretionary calories, including an example of the division of these calories between solid fats and added sugars, is provided in Table D1-14.

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Table D1-14. Discretionary Calories in Revised USDA Food Intake Patterns.

Discretionary calories are the remaining amount of calories in each food pattern after nutrient dense forms of foods in each food group are selected. This table shows the number of discretionary calories remaining in each food intake pattern if nutrient dense foods are selected. Those trying to lose weight may choose not to use discretionary calories. For those wanting to maintain their weight, discretionary calories may be used to increase the amount of food selected from each food group; to consume foods that are not in the lowest fat form (such as 2% milk or medium fat meat) or that contain added sugars; to add oil, fat, or sugars to foods; or to consume alcohol. The table shows an example of how these calories may be divided between solid fats and added sugars.

1. Discretionary calories: In developing the food patterns, food items in nutrient dense forms (that is, forms that are fat-free or low-fat and that contain no added sugars) were used. The number of discretionary calories assumes that food items in each food group are selected in nutrient dense forms. Solid fat and sugar calories always need to be counted as discretionary calories, as in the following examples:

2. Solid fats: Amounts of solid fats listed in the table represent about 7 to 8% of calories from saturated fat.
Foods in each food group are represented in their lowest fat forms, such as fat-free milk and skinless chicken. Solid fats shown in this table represent the amounts of fats that may be added in cooking or at the table, and fats consumed when higher fat items are selected from the food groups (e.g., whole milk instead of fat-free milk, chicken with skin, or cookies instead of bread), without exceeding the recommended limits on saturated fat intake. Solid fats include meat and poultry fats eaten either as part of the meat or poultry product or separately; milk fat such as that in whole milk, cheese, and butter; shortenings used in baked products; and hard margarines.

Solid fats and oils are separated because their fatty acid compositions differ. Solid fats are higher in saturated fatty acids, and commonly consumed oils and trans-free soft margarines are higher in vitamin E and mono- and polyunsaturated fatty acids, including essential fatty acids. Oils listed in Table D-1- 13, and are not considered to be part of discretionary calories because they are a major source of the essential fatty acids and vitamin E in the food patterns.

The gram weights for solid fats are the amounts of these products that can be included in the pattern, and are not identical to the amount of lipids in these items, since some products (margarines, butter) contain water or other ingredients in addition to lipids.

3. Added sugars:
Added sugars are the sugars and syrups added to foods and beverages in processing or preparation, not the naturally-occurring sugars in fruits or milk. The amounts of added suggested in the example are NOT specific recommendations for amounts of added sugars to consume, but rather represent the amounts that can be included in each food intake pattern without over-consuming calories. The suggested amounts of added sugars may be helpful as part of the food patterns to allow for some sweetened foods or beverages, without exceeding energy needs. This use of added sugars as a calorie balance requires two assumptions: (1) that selections are made from all food groups in accordance with the suggested amounts and (2) that additional fats are used in the amounts shown, which together with the fats in the core food groups represent about 30% of calories from fat.

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TABLE D1-15. Nutrient Profiles¹ of USDA Food Intake Pattern Food Groups and Subgroups
P. 1, Vitamins

This table shows the nutrient composition of each food group and subgroup. The nutrients are listed for a standard amount from each group, and the values are weighted averages of the nutrients in all foods in each group, in their lowest fat and sugar form. Weights for these average values are based on the amounts of each food consumed by Americans according to national surveys. See the notes page for additional information.

TABLE D1-15, (cont’d.). Nutrient Profiles¹ of USDA Food Intake Pattern Food Groups and Subgroups
P. 2, Minerals

TABLE D1-15, (cont’d.). Nutrient Profiles¹ of USDA Food Intake Pattern Food Groups and Subgroups
P. 3, Macronutrients

Notes for Table D1-15:

1. A Nutrient Profile is the nutrient content of a standardized amount of food from each food group or subgroup. It is calculated based on a weighted average of all foods in the group or subgroup eaten by Americans, as reported in the 1999-2000 NHANES survey. Weights for the nutrient profiles are determined from the relative amounts reported to have been consumed of each food in a particular group or subgroup. Nutrient values for each food group or subgroup have been calculated using values from USDA Nutrient Data Base, SR16-1.

2. The Standard Amount is an amount used in calculating nutrient profiles. It is expressed in volume or weight-equivalent measures. For the major food groups, it represents the amount in one "Pyramid serving" of the food. Serving equivalents for common foods in each group are listed in Note 2 to Table D1-10.

3. Vitamin A is expressed in µg RAE, vitamin E in mg AT. These units are used in the recent Dietary Reference Intakes reports. When values for a food were not available in these units, existing units were converted to obtain an estimate. Vitamin A from carotenoid sources (fruits and vegetables) expressed in µg RE was divided by 2 to obtain an estimate of vitamin A in µg RAE. Vitamin E expressed in mg ATE was multiplied by 0.8 to obtain an estimate of vitamin E in mg AT.

4. The nutrient profiles for whole grains and other grains include some added nutrients from moderately fortified ready-to-eat cereals. Moderately fortified ready-to-eat cereals were included as part of the nutrient profiles because of their widespread use among Americans.

5. The nutrient profile for the Milk Group is based on the nutrients in fat-free fluid milk.

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Table D1-16. Nutrients in USDA Revised Food Intake Patterns
Page 1, vitamins

Shown in amounts and percents of RDA, AI, or other recommendation.

¹ Major contribution means that the food group or subgroup provides more of the nutrient than any other single food group, averaged over all calorie levels. When two food groups or subgroups provide equal amounts, it is noted as a tie.

² A substantial contribution means that the food group or subgroup provides 10% or more of the total amount of the nutrient in the food patterns, averaged over all calorie levels.

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Table D1-18. Comparison of Selected Nutrients in the DASH^a Diet, the Revised USDA Food Intake Patterns, and Nutrient Intake Recommended by the Institute of Medicine (IOM).

Adapted from and reprinted with permission, from Craddick et al. (2003). Copyright (2003) by Current Science, Inc.
^aDASH= Dietary Approaches to Stop Hypertension.
^bOnly nutrients analyzed in the DASH studies are included. Nutrients not analyzed but for which RDAs or AIs have been established (IOM 1997; 1998; 2000b; 2001; 2002; 2004): chromium, copper, fluoride, iodine, iron, manganese, molybdenum, phosphorus, selenium, Vitamin A, Vitamin D, Vitamin K, folate, pantothenic acid, biotin, and choline.
^cIn the DASH-Sodium trial, the average sodium intake was 1.5 g (65 mmol)as estimated by mean urinary excretion. The sodium intake of each participant was indexed to calorie level (0.9 to 1.8 g/d corresponding to 1600 to 3600 kcal/d) (Svetkey et al, 1999a).
^dAverage of recommended intake for young adult men and women; RDA = Recommended Dietary Allowance; AI = Adequate Intake; AMDR=Acceptable Macronutrient Distribution Range.
^eAs low as possible while consuming a nutritionally adequate diet.
^fAI for men for n-3 fatty acids = 1.6 g; for n-6 fatty acids = 17 g; total = 18.6 g.
^gn-3 fatty acids = 0.5-1.0 % of kcal; n-6 fatty acids = 5-10% of kcal.
^hAmount listed is based on 14 g dietary fiber/1000 kcal.
ⁱVitamin E RDA is 15 mg d-α-tocopherol (AT); 1 mg ~ 1.2 mg d-α-tocopherol equivalents (ATE). DASH diet contains 14.0 mg ATE, converted here to mg AT for comparability with AI and USDA food patterns.
^*The DASH diet has been studied at several different sodium levels. The sodium level of 1150 mg corresponds to the target for the lowest level in the DASH Sodium trial. The actual level provided, based on 24-hour urinary excretion, was 1500 mg (65 mmol).

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Table D1-19. Comparison of Various Sources of Calcium, Considering Bioavailability.

¹ Based on 1/2 cup serving size (~ 85g for green leafy vegetables) except for milk and fruit punch (1 cup or 240 mL) and cheese (1.5 oz).
² Taken from Pennington (1989) and USDA (1989), averaged for beans and broccoli processed in different ways, except for the Chinese vegetables which were taken from Heaney, et al. (1993).
³ Adjusted for load using the equation for milk (fractional absorption =0.889-0.0964 ln load) (Heaney et al., 1990) then adjusting for the ratio of calcium absorption of the test food relative to milk tested at the same load, the absorptive index.

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Table D1-20 Nutrients^* Provided by 3 Cups of 1% Milk.

^*Nutrients Provided if Daily Recommended Amounts from Milk Group (3 cup equivalents) are Consumed as 3 Cups of 1% Milk

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Table D1-21. Difference Between Recommended Calcium Intakes and Calcium Provided by the Food Patterns if Milk Products are Excluded.

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Table D1-22. Food Sources of Iron.

Table D1-22a. Food sources of iron ranked by milligrams of iron per standard amount; also calories in the standard amount. (All are ≥10% of RDA for teen and adult females, which is 18 mg.)

Table D1-22b. Food sources of iron as consumed by Americans² (Percent of total consumption, CSFII, 1994-1996)

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Table D1-23. Serum 25-hydroxyvitamin D Values by Seasonal Subpopulation in the Contiguous U.S.

Source: Raiten DJ and MF Picciano (Co-chairs). Vitamin D and Health in the 21st Century: Bone and Beyond. A conference conducting by the National Institutes of Health in Bethesda, Maryland on October 9-10, 2003. Accessed at: http://www.nichd.nih.gov/prip/ on 2 August 2004.