USDA United States 

Department of 

Agriculture 

Agricultural 

Research 

Service 

Results From USDA's 1994-96 

Diet and Health Knowledge Survey 

NFS Report No. 96-4 

May 2001 
United States 

Department of 

Agriculture 

Agricultural 

Research 

Service 

NFS Report No. 96-4 

May 2001 

Results From USDA's 1994-96 

Diet and Health Knowledge Survey 

By Katherine S. Tippett and Linda E. Cleveland 

Tippett is a team leader for data dissemination and Cleveland is a nutritionist 

with the Food Surveys Research Group, Beltsville Human Nutrition Research 

Center, Agricultural Research Service, U.S. Department of Agriculture,10300 

Baltimore Ave., Building 005, Room 102, BARC-West, Beltsville, Maryland 

20705-2350. 
Abstract 

Tippett, K.S., and L.E. Cleveland. 2001. Results From USDA's 1994-96 

Diet and Health Knowledge Survey. U.S. Department of Agriculture, 

Nationwide Food Survey Report No. 96-4. 

This publication provides selected results from the 1994-96 Diet and 

Health Knowledge Survey (DHKS) and the 1994-96 Continuing Survey of 

Food Intakes by Individuals (CSFII). The tables include information from 

5,649 individuals age 20 and over who participated in the DHKS and 

provided 2 days of dietary intake in the CSFII. The tables in the report 

provide information on people's perceptions about the adequacy of their 

own food and nutrient intakes, the personal importance they place on 

dietary guidance messages, their self-appraised weight status, the importance they place on factors related to buying food, and the beliefs they hold 

that may influence dietary behavior. Data are provided by sex and age, 

income, race, national origin, andeducation. Standard error tables are 

provided. 

Audiences for this report consist of food and nutrition program administrators, personnel in food regulatory agencies; nutrition educators; public 

health professionals; nutrition scientists and researchers; cooperative 

extension staff; agricultural and consumer economists; food industry 

personnel; researchers in government, universities, and private industry; 

Congress; and the media. 

Keywords: d!etary behavior, dietary survey, food intake, health knowledge, 

minerals, nutrient intake, nutrition attitudes, overweight, pyramid servings, 

vitamins 

Copies of this publication may be purchased from the National Technical 

Information Service, 5285 Port Royal Road, Springfield, VA 22161; telephone (703) 605-6000. 

The U.S. Department of Agriculture (USDA) prohibits discrimination in all 

its programs and activities on the basis of race, color, national origin, sex, 

religion, age, disability, political beliefs, sexual orientation, or marital or 

family status. (Not all prohibited bases apply to all programs.) Persons with 

disabilities who require alternative means for communication of program 

information (Braille, large print, audiotape, etc.) should contact USDA's 

TARGET Center at (202) 720-2600 (voice and TDD). 

To file a complaint of discrimination, write USDA, Office of Civil Rights, 

Room 326--W, Whitten Building, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (202) 720-5964 (voice and TDD). USDA 

is an equal opportunity provider and employer. 

Acknowledgments 

The following people deserve special thanks for their help: 

Joseph D. Goldman for providing statistical advice, Parshotam Singh 

Chahil for calculating the data, and Cecilia Wilkinson Enns for reviewing 

the tables and text. All are from the Food Surveys Research Group, 

USDA-ARS Beltsville Human Nutrition Research Center. 

Thanks is also due to Dr. Susan Crockett, Bell Institute of Health and 

Nutrition, General Mills, and Dr. Madeleine Sigman-Grant, professor, 

University of Nevada-Cooperative Extension, for reviewing the manuscript. 
Contents 

Introduction ...................................................................................................................................................................................................................... 1 

Highlights ......................................................................................................................................................................................................................... 2 

Survey tables .................................................................................................................................................................................................................... 6 

Table notes ........................................................................................................................................................................................................................ 89 

Appendix A. Counts of 2-day respondents 20 years of age and over and population percentages, by sex and age, 1994-96 ....................................... 93 

Appendix B. Statistical notes ...~ ...................................................................................................................................................................................... 96 

Appendix C. Standard error tables .................................................................................................................................................................................. 97 

References ........................................................................................................................................................................................................................ 178 

Tables 

1.1a and b 

1.2a and b 

1.3a and b 

1.4a and b 

1.5a and b 

1.6a and b 

1.7a and b 

1.8a and b 

1.9a and b 

1.10a and b 

1.11a and b 

Perceived Adequacy of Own Diet 

Perceived adequacy of own diet, mean intakes (2-day average), and percentages of individuals meeting (or failing to meet)specified health 

goals or levels of intake 

Calories .......................................................................................................................................................................... , ....................... 6 

Protein ................................................................................................................................................................................................... 8 

Fiber ...................................................................................................................................................................................................... 10 

Calcium ................................................................................................................................................................................................. 12 

Iron ........................................................................................................................................................................................................ 14 

Vitamin C .............................................................................................................................................................................................. 16 

Fat .......................................................................................................................................................................................................... 18 

Saturated fat ........................................................................................................................................................................................... 20 

Cholesterol ............................................................................................................................................................................................ 22 

Salt or sodium ........................................................................................................................................................................................ 24 

Sugar and sweets ................................................................................................................................................................................... 26 

iii 
2.1a and b 

2.2a and b 

2.3a and b 

2.4a and b 

2.5a and b 

2.6a and b 

2.7a and b 

2.8a and b 

2.9a and b 

2.10a and b 

2.11a and b 

3.1 

3.2 

5.1a and b 

5.2a and b 

5.3a and b 

5.4a and b 

5.5a and b 

Dietary Guidance 

Perceived importance of dietary guidance and means of associated dietary or health characteristics 

Maintaining a healthy weight and mean BMI ....................................................................................................................................... 

Eating a variety of foods and mean Healthy Eating Index score .......................................................................................................... 

Choosing a diet with plenty of breads, cereals, rice, and pasta and mean number of grain servings per day ...................................... 

Choosing a diet with plenty of fruits and vegetables and mean number of fruit and vegetable servings per day ................................ 

Eating at least two servings of dairy products daily and mean number of dairy servings per day ....................................................... 

Choosing a diet with adequate fiber and mean fiber intake .................................................................................................................. 

Choosing a diet low in fat and mean percentage of calories from fat ................................................................................................... 

Choosing a diet low in saturated fat and mean percentage of calories from saturated fat .................................................................... 

Choosing a diet low in cholesterol and mean cholesterol intake .......................................................................................................... 

Using salt or sodium only in moderation and mean sodium intake ...................................................................................................... 

Using sugars only in moderation and mean percentage of calories from added sugars ........................................................................ 

Macronutrient sources of food energy, by perceived importance of dietary guidance 

Men ............................................................................................................ °°o°°° .................................. o°°°°°°°°°°o°°o°°°°,°°°o°°°°o°o°o°oooo,o°°o°o°oo°o°o 

Women ................................................................................................................. , ................................................................................. 

Weight status 

Weight status: Percentages of individuals in specified body mass index categories, by selected characteristics, 

by self-appraised weight status ............................................................................................................................................................. 

Knowledge questions 

Number of servings perceived as necessary for good health, percentages of individuals reaching perceived goal, and mean 

numbers of servings consumed per day (2-day average) 

Bread, cereal, rice, and pasta group ...................................................................................................................................................... 

Vegetable group ..................................................................................................................................................................................... 

Fruit group ............................................................................................................................................................................................. 

Milk, yogurt, and cheese group ............................................................................................................................................................. 

Meat, poultry, fish, dry beans, eggs, and nuts group ............................................................................................................................. 

28 

30 

32 

34 

36 

38 

40 

42 

44 

46 

48 

50 

52 

54 

56 

58 

60 

62 

64 

iv 
Six of 10 adults "somewhat disagree" or "strongly disagree" with the 

following statements: "Some people are born to be fat and some thin; 

there is not much you can do to change this" and "Starchy foods, like 

bread, potatoes, and rice, make people fat" (tables 10.1 and 10.2). 

Person Most Responsible for Household Meals 

Almost 87 percent of women in the DHKS 1994-96 indicated they are 

the person most responsible for household meals, compared with 29 

percent of men (table 11). Among adults age 20 to 39 years, the percent 

of women who were the person most responsible for household meals 

was slightly lower (82 percent) and that of men slightly higher (34 

percent). 
Table 1.1a.--CALORIES: Perceived adequacy of own diet, by selected characteristics, individuals 20 years of age and over, 

1994-96 . 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in calories? 

Selected characteristics 

Percentage 

of 

population 

Too 

low 

Too 

high 

About 

right 

Don't 

know 

................................................................. Percent- ........................................................................... 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All individuals 20 and over ................ 100.0 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41,2 

Over 350% poverty .............................. 43.0 

Race: :1: 

White ................................................... 80.6 

Black ................................................... 11.4 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

Education: 

Grade 8 or less .................................... 6.5 

Grades 9-12/GED ................................ 42.0 

At least some college .......................... 50.3 

7.4 38.8 50.5 3.2 

6.1 38.7 52.3 2.9 

3.5 28.9 63.6 4.0 

6.2 36.8 53.7 3.3 

7.8 42.6 48.1 t 1.6 

5.2 47.4 45.7 1.7 

4.3 32.6 59.7 3.3 

6.1 41.7 50.1 2.0 

6.1 39.4 51.9 2.6 

9.0 30.8 54.7 5.5 

6.0 37.6 53.2 3.2 

5.2 44.2 49.5 1.0 

5.4 41.0 51.1 2.5 

9.8 35.1 52.3 2.8 

9.2 30.1 53.9 6.9 

5.8 40.3 51.7 2.2 

6.8 21.4 62.0 9.9 

7.0 41.4 48.6 3.0 

5.4 40.3 52.9 1.4 

t See "Statistical notes," appendix B. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

6 
Table 1.lb.--CALORIES: Mean intakes (2-day average) and percentages of individuals who are overweight (based on self-reported 

heights and weights), by perceived adequacy of intake, by selected characteristics, individuals 20 years of age and over, 1994-96 

J 

Individuals who think the amount of Individuals who think the amount of 

calories they consume is "TO0 HIGH" calories they consume is "ABOUT RIGHT" 

Selected characteristics 

Mean 

calorie intake 

i 

Kilocalories 

Sex and age (years): 

Males: 

20-39 ..................................................... 2,715 

40-59 ..................................................... 2,439 

60 and over ............................................ 2,178 

20 and over ......................................... 2,532 

Females: 

20-39 ..................................................... 1,809 

40-59 ..................................................... 1,705 

60 and over ............................................ 1,534 

20 and over ......................................... 1,718 

All Individuals 20 and over ..................... 2,083 

Percentages of individuals 

who are overweight § 

• Mean 

calorie intake 

Percentages of individuals 

who are overweight § 

Percent Kilocalories Percent 

68.2 2,644 46.5 

85.7 2,262 59.1 

82.7 1,946 57.5 

76.8 2,352 53.3 

55.6 1,725 27.3 

69.6 1,505 39.3 

68.7 ~ 1,368 42.9 

63.3 1,555 35.4 

69.3 1,951 44.3 

Income: 

Under 131% poverty ................................. 1,972 

131-350% poverty ..................................... 2,074 

Over 350% poverty ................................... 2,118 

72.0 1,848 44.9 

67.5 1,935 46.3 

70.1 2,010 42.1 

Race: :1: 

White ........................................................ 2,094 

Black ........................................................ 1,836 

67.8 1,951 42.1 

89.7 1,958 61.4 

National origin: 

Hispanic .................................................... 1,984 

Non-Hispanic ............................................ 2,090 

68.1 2,007 53.6 

69.4 1,946 43.4 

Education: :1: 

Grade 8 or less ......................................... 1,737 79.7 1,725 54.4 

Grades 9-12/GED ..................................... 2,025 72.4 1,900 49.5 

At least some college ............................... 2,157 65.9 2,031 39.1 

i | i i 

§ Body Mass Index (BMI) at or above 25; based on NIH Clinical Guidelines (see "Table notes"). Excludes individuals not reporting height and weight. 

~: The category "race" excludes individuals other than white or black, and the category "education = excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 
Table 1.2a.--PROTEIN: Perceived adequacy of own diet, by selected characteristics, individuals 20 years of age and over, 

1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in protein? 

Selected characteristics 

Percentage 

of 

population 

Too Too 

low high 

About 

right 

Don't 

know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All individuals 20 and over ................ 100.0 

11.2 13.9 70.3 4.6 

9.5 12.3 75.7 2,5 

5.7 8.3 80.4 5.6 

9.5 12.2 74.2 4.1 

20.7 11.5 66.3 t 1.5 

11.1 11.2 76.6 t 1.1 

8.3 5.1 81.5 5.1 

14.5 9.8 73.4 2.2 

12.1 11.0 73.8 3.1 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41.2 

Over 350% poverty .............................. 43.0 

14.3 9.5 69.5 6.7 

12.7 10.3 74.1 3.0 

10.8 12.1 75.0 2.0 

Race: 4: 

White ................................................... 80.6 

Black ................................................... 11,4 

11.8 11.7 73.7 2.7 

10.7 7.2 77,9 4.1 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

14.3 12.8 68.2 4.7 

11.9 10.8 74.3 3.0 

Education: ~: 

Grade 8 or less .................................... 6.5 

Grades 9-12/GED ................................ 42.0 

At least some college .......................... 50.3 

9.3 4.4 75.4 10.9 

13.3 10.1 72.4 4.2 

11.6 12.4 74.8 1.1 

t See "Statistical notes," appendix B. 

~t The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey. 1994-96. 

8 

! 

i 

I 
Table 1.2b.--PROTEIN: Mean intakes as percentages of the 1989 Recommended Dietary Allowances (RDA) (2-day average) and percentages 

of individuals with mean protein intake below 100 percent of th~ 1989 RDA, by perceived adequacy of intake, by selected 

characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Individuals who think the amount of 

protein they consume is "TOO LOW" 

Mean protein 

intake 

Percentages of individuals 

with mean protein intake below 

100% of the 1989 RDA 

Individuals who think the amount of 

protein they consume is "ABOUT RIGHT" 

Mean protein 

intake 

Percentages of individuals 

with mean protein intake below 

100% of the 1989 RDA 

Sex and age(years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

AIIIndivlduals 20 and over ..................... 

Percent of RDA Percent Percent of RDA Percent 

134 26.8 167 15.3 

137 22.2 147 19.2 

t 119 t 30.5 127 27.4 

134 25.7 152 19.3 

127 27.3 132 26.7 

116 48.4 123 29.2 

110 46.6 115 38.5 

122 35.3 124 30.8 

126 31.7 137 25.2 

Income: 

Under 131% poverty ................................. 

131-350% poverty ..................................... 

Over 350% poverty ................................... 

121 36.4 133 29.9 

122 37.5 135 28.8 

134 22.8 141 20.3 

Race: $ 

White ........................................................ 

Black ........................................................ 

124 32.4 136 25.1 

124 35.2' 139 29.0 

National origin: 

Hispanic .................................................... t 125 

Non-Hispanic ............................................ 127 

t 21.3 139 26.3 

32.9 137 25.1 

Education: ~t 

Grade 8 or less ......................................... t 107 

Grades 9-12/GED ..................................... 119 

At least some college ............................... 135 

t 43.0 121 37.0 

38.1 134 29.2 

24.3 142 20.4 

t See "Statistical notes," appendix B. 

~: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

9 
Table 1.3a.--FIBER: Perceived adequacy of own diet, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in fiber? 

Selected characteristics 

Percentage 

of 

population 

Too 

low 

Too 

high 

About 

right 

Don't 

know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All individuals 20 and over ................ 100.0 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41.2 

Over 350% poverty .............................. 43.0 

Race: :~ 

White ................................................... 60.6 

Black ................................................... 11.4 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

Education: :1: 

Grade 8 or less .................................... 6.5 

Grades 9-12/GED ................................ 42.0 

At least some college .......................... 50.3 

35.3 2.3 57.0 5.3 

33.1 3.3 60.8 2.9 

15.2 2.1 78.5 4.2 

30.5 2.6 62.6 4.3 

46.0 3.3 47.9 2.8 

34.4 3.1 61.2 t 1.4 

19.4 t 0.4 74.9 5.3 

35.7 2.5 58.9 2.9 

33.2 2.6 60.6 3.6 

32.1 2.8 55.2 9.9 

31.7 2.3 62.4 3.6 

35.1 2.8 60.9 1.2 

33.8 2.4 61.2 2.7 

29.6 t 2.2 63.1 5.1 

32.2 6.3 50.6 10.9 

33.3 2.2 61.6 2.8 

18.6 t 2.6 63.0 15.8 

33.1 2.7 60.5 3.7 

35.6 2.5 60.1 1.7 

t See "Statistical notes," appendix B. 

~: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

10 
Table 1.3b.--FIBER: Mean intakes (2-day average) and percentages of individuals with mean fiber intake below 20 grams per day, 

by perceived adequacy of intake, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Individuals who think the amount of 

fiber they consume is "TOO LOW" 

I 

Percentages of individuals 

Mean fiber with mean fiber intake 

intake below 20 grams per day 

Individuals who think the amount of 

fiber they consume is "ABOUT RIGHT" 

Mean fiber 

intake 

Percentages of individuals 

with mean fiber intake 

below 20 grams per day 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

AIIindivlduals 20 and over ..................... 

Grams Percent Grams Percent 

18.0 65.6 19.1 63,3 

16.7 69.5 18.7 58.2 

16.8 74.1 18.6 65.6 

17.4 67.9 18.8 62,2 

13.9 84.0 14.0 82.3 

13.2 87.4 14.2 83.9 

12.4 93.6 14.1 81.5 

13.5 86.4 14.1 82.6 

15.2 78.2 16.5 72.5 

Income: 

Under131%pove~y ................................. 

131-350%pove~y ..................................... 

Over350%poverty ................................... 

13.7 80.3 14.3 80.2 

14.6 80.2 16.0 74.8 

16.2 75.8 17.6 67.7 

Race: ~: 

White ........................................................ 

Black ........................................................ 

15.1 79.2 16.8 70.8 

13.2 82.8 14.1 80.6 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

14.9 75.5 18.1 63.8 

15.2 78.5 16.3 73.2 

Education: 

Grade 8 or less ......................................... 

Grades 9-12/GED ..................................... 

At least some college ............................... 

13.9 74.9 15.8 80.0 

13.5 84.5 15.2 77.5 

16.6 73.9 17.6 67.0 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

11 
Table 1.4a.--CALCIUM: Perceived adequacy of own diet, by selected characteristics, individuals 20 years of age and over, 

1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in calcium? 

Selected characteristics 

Percentage 

of Too 

population low 

Too About 

high right 

Don't 

know 

................................................................. Percent- ................ = ........................................................... 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All Individuals 20 and over ................ 100.0 

30.9 8.1 53.4 7,6 

26.4 4.7 62.3 6.6 

12.4 4.1 73.2 10,2 

25.7 6.1 60,4 7.8 

51.8 4.2 41.9 2.1 

44.2 1.8 51.4 2.6 

26.7 t 1.6 67.2 4.6 

43.2 2.8 51.2 2.9 

34.8 4.4 55.6 5,2 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41.2 

Over 350% poverty .............................. 43.0 

34.6 5.8 52.2 7.4 

33.3 4.5 56.4 5.8 

36.3 3.8 56.1 3.9 

Race: ~: 

White ................................................... 80.6 

Black ................................................... 11.4 

35.7 3.9 55.4 5.0 

31.7 5.4 58.2 4.7 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

34.0 5.2 52,3 8.5 

34.9 4.3 55.9 4.9 

Education: :~ 

Grade 8 or less .................................... 

Grades 9-12/GED ................................ 

At least some college .......................... 

i 

t See "Statistical notes," appendix B, 

6.5 17.9 4.3 62.4 15.5 

42.0 33.3 4.5 56.0 6.1 

50.3 38.2 4.3 54.3 3.2 

:1: The category "race" excludes individuals other than white or black, and the category "education = excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

12 

i 
Table 1.4b.--CALCIUM: Mean intakes as percentages of the 1989 Recommended Dietary Allowances (RDA) (2-day average) and 

percentages of individuals with mean calcium intake below 400 percent of the 1989 RDA, by perceived adequacy of intake, 

by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Individuals who think the amount of 

calcium they consume is "TOO LOW" 

Mean calcium 

intake 

Percentages of individuals 

with mean calcium intake 

below 100% of 1989 RDA 

Individuals who think the amount of 

calcium they consume is "ABOUT RIGHT" 

Mean calcium 

intake 

Percentages of individuals 

with mean calcium intake 

below 100% of 1989 RDA 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

AIIindivlduals 20 and over ..................... 

Percent of RDA Percent Percent of RDA Percent 

100 57.3 114 51.1 

93 63.8 108 52.4 

91 64.1 98 56.3 

97 60.2 108 52.8 

71 80.6 80 75.2 

69 83.4 77 74.0 

67 87.7 75 76.3 

70 82.6 78 75.2 

79 74.7 94 63.5 

Income: 

Under 131% poverty ................................. 

131-350% poverty ..................................... 

Over 350% poverty ................................... 

75 77.7 77 76.2 

78 76.0 92 66.2 

82 72.5 101 56.6 

Race: :1: 

White ........................................................ 

Black ........................................................ 

82 72.7 98 59.9 

60 88.8 72 82.6 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

74 83.6 91 65.9 

80 73.8 94 63.3 

Education" 

Grade 8 or less ......................................... 

Grades 9-12/GED ..................................... 

At least some college ............................... 

67 82.9 76 76.6 

76 78.6 89 66.9 

83 70.8 100 58.9 

:l: The category "race" excludes individuals other than white or black, and the category "education" excludes Individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

13 
Table 1.5a.-- IRON: Perceived adequacy of own diet, by selected characteristics, individuals 20 years of age and over, 

1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in iron? 

Selected characteristics 

Percentage 

of 

population 

Too Too About 

low high right 

Don't 

know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All Individuals 20 and over ................ 100.0 

26.6 2.5 61.3 9.6 

20.8 2.0 69.5 7.8 

11.2 1.7 73.3 13.7 

21.6 2.2 66.5 9.8 

46.0 tl.6 48.6 3.8 

33.5 t1.1 61.5 3.9 

18.7 T1.1 71.6 8.6 

35.2 1.3 58.5 5.0 

28.7 1.7 62.3 7.3 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41.2 

Over 350% poverty .............................. 43.0 

30.0 2.2 56.8 11.0 

28.5 2.1 61.8 7.6 

28.4 1.1 64.8 5.6 

Race: :~ 

White ................................................... 80.6 

Black ................................................... 11.4 

28.4 1.6 62.5 7.5 

29.0 t 1.6 63.7 5.8 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

28.3 3.6 54.1 14.0 

28.7 1.5 63.1 6.6 

Education: $ 

Grade 8 or less .................................... 6.5 

Grades 9-12/GED ................................ 42.0 

At least some college .......................... 50.3 

17.6 t 1.8 64.8 15.8 

27.4 2.0 61.6 8.9 

31.4 1.4 62.4 4.9 

t See "Statistical notes," appendix B. 

:~ The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

14 
Table 1.5b.--IRON: Mean intakes as percentages of the 1989 Recommended Dietary Allowances (RDA) (2-day average) and 

percentages of individuals with mean iron intake below 100 percent of the 1989 RDA, by perceived adequacy of intake, 

by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Individuals who think the amount of 

iron they consume is "TOO LOW" 

Mean iron 

intake 

Percentages of individuals 

with mean iron intake 

below 100% of 1989 RDA 

Individuals who think the amount of 

iron they consume is "ABOUT RIGHT" 

Mean iron 

intake 

Percentages of individuals 

with mean iron intake 

below 100% of 1989 RDA 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

All Individuals 20 and over ..................... 

Income: 

Under 131% poverty ................................. 

131-350% poverty ..................................... 

Over 350% poverty ................................... 

Race: ¢ 

White ........................................................ 

Black ........................................................ 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

Education: ~: 

Grade 8 or less ......................................... 

Grades 9-12/GED ..................................... 

At least some college ............................... 

Percent of RDA Percent Percent of RDA Percent 

207 t 12.3 197 8.8 

174 11.4 178 13.9 

185 17.0 172 13.9 

194 12.5 185 11.7 

88 71.9 85 72.5 

97 60.7 98 62.0 

117 42.0 122 39.6 

95 64.6 101 59.0 

130 45.8 144 34.8 

140 50.8 128 45.8 

126 47.5 141 35.5 

131 42.2 152 30.7 

128 45.6 146 33.2 

151 50.2 123 44.7 

120 55.1 130 43.2 

131 44.9 145 34.1 

124 49.8 121 45.3 

128 49.8 138 35.6 

132 42.7 151 32.7 

t See "Statistical notes," appendix B. 

1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

15 
Table 1.6a.--VITAMIN C: Perceived adequacy of own diet, by selected characteristics, individuals 20 years of age and over, 

1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in Vitamin C? 

Selected characteristics 

Percentage 

of 

population 

Too 

low 

Too 

high 

About Don't 

right know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All individuals 20 and over ................ 100.0 

31.5 5,4 59.5 3.6 

28.3 2.7 65.4 3.6 

16.2 t 1.6 75.3 6.9 

27.3 3.7 64.7 4.3 

35.2 2.0 61.6 t 1.2 

29.4 1.7 66.8 2.0 

19.7 t 1.1 74.4 4.8 

29.5 1.7 66.4 2.4 

28.5 2.7 65.6 3.3 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41.2 

Over 350% poverty .............................. 43.0 

24.2 4.4 65.8 5.7 

29.4 2.6 64.9 3.1 

29.1 2.1 66.2 2.6 

Race: ~: 

White ................................................... 80.6 

Black ................................................... 11.4 

30.7 2.1 64.0 3.2 

18,9 4.3 74.7 t 2.1 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

29.3 5.8 60.0 5.0 

28.4 2.3 66.1 3.1 

Education: 

Grade 8 or less .................................... 6.5 

Grades 9-12/GED ................................ 42.0 

At least some college .......................... 50.3 

17.9 t 1.6 69,8 10.8 

30.0 2.7 63.5 3.7 

28,5 2.7 66.9 1.9 

t See "Statistical notes," appendix B. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

16 

! 
Table 1.6b.--VITAMIN C: Mean intakes as percentages of the 1989 Recommended Dietary Allowances (RDA) (2-day average) and 

percentages of individuals with mean vitamin C intake below 100 percent of the 1989 RDA, by perceived adequacy of intake, 

by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Individuals who think the amount of 

vitamin C they consume is "TOO LOW" 

Mean vitamin C 

intake 

Percentages of individuals 

with mean vitamin C intake 

below 100% of 1989 RDA 

Individuals who think the amount of 

vitamin C they consume is "ABOUT RIGHT" 

Mean vitamin C 

intake 

Percentages of individuals 

with mean vitamin C intake 

below 100% of 1989 RDA 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39: .................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

AIIIndlviduals 20 and over ..................... 

Percent of RDA Percent Percent of RDA Percent 

148 45.0 203 32.4 

123 55.5 181 34.5 

130 50.0 184 30.8 

137 49.3 191 32.7 

121 55.0 154 39.8 

111 58.0 165 33.6 

108 57.2 167 33.8 

116 56.3 162 36.1 

126 53.1 176 34.5 

. Income: 

Under131%poverty ................................. 

131-350%poverty ..................................... 

Over350%poverty ................................... 

123 55.0 161 41.2 

125 52.2 164 38.4 

127 53.4 192 28.5 

Race: :l: 

White ........................................................ 

Black ........................................................ 

120 54.2 171 35.6 

146 52.7 173 33.6 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

174 43.7 204 28.4 

121 54.1 173 35.1 

Education: ¢ 

Grade 8 or less ......................................... 

Grades 9-12/GED ..................................... 

At least some college ............................... 

136 57.3 161 43.6 

108 60.6 154 40.0 

141 45.5 195 28.7 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

17 
Table 1.7a.--FAT: Perceived adequacy of own diet, by selected characteristics, individuals 20 years of age and over, 

1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in fat? 

Selected characteristics 

Percentage 

of 

population 

Too 

low 

Too 

high 

About 

right 

Don't 

know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All Individuals 20 and over ................ 100.0 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41,2 

Over 350% poverty .............................. 43.0 

Race: 

White ................................................... 80.6 

Black ................................................... 11.4 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

Education: :1: 

Grade 8 or less .................................... 6.5 

Grades 9-12/GED ................................ 42.0 

At least some college .......................... 50,3 

9.4 53.0 35.1 2.5 

5.7 49.5 42.2 2.6 

6.5 31.1 58.4 3.9 

7.6 47.5 42.2 2.8 

5.6 57.2 36.0 t 1.2 

5.5 52.6 41.2 t 0.6 

7.5 28.0 62.0 2.5 

6.0 48.6 44.0 1.4 

6.8 48.0 43.1 2.1 

10.6 39.1 45.5 4.8 

7.0 47,1 43.7 2.2 

5,2 52.2 41.8 0,9 

6.0 50.3 42.0 1.7 

10.6 42.6 44.3 2.6 

10.0 39.5 46.1 4.4 

6.4 48.9 42,9 1.8 

8.1 27.9 54.8 9.1 

7.7 46.9 43.2 2.2 

5.8 51.6 41.6 1.0 

t See "Statistical notes," appendix B. 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

18 
Table 1.7b.--FAT: Mean intakes (2-day average) and percentages of individuals with mean fat intake above 30 percent of calories, 

by perceived adequacy of intake, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Individuals who think the amount of 

fat they consume is "TOO HIGH" 

Mean fat intake 

as a percentage 

of calories 

Percentages of individuals 

with mean fat intake 

above 30 percent of calories 

Individuals who think the amount of 

fat they consume is "ABOUT RIGHT" 

Mean fat intake 

as a percentage 

of calories 

Percentages of individuals 

with mean fat intake 

above 30 percent of calories 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

All Individuals 20 and over ..................... 

Percent of kilcocalories Percent Percent of kilocalories Percent 

34.0 75.0 33.1 70.3 

35.7 79.9 33.5 68.8 

34.7 74.4 32.8 64.7 

34.7 76.7 33.2 68.3 

33.2 68.2 30.7 53.3 

34.4 72.1 31.7 58.2 

33.9 70.0 32.0 60.2 

33.7 69.8 31.5 57.2 

34.2 73.1 32.3 62.4 

Income: 

Under 131% poverty ................................. 

131-350% poverty ..................................... 

Over 350% poverty ................................... 

35.1 75.8 32.5 61.3 

33.8 70.6 33.0 67.3 

34.3 74.5 31.4 57.8 

Race: 

White ........................................................ 

Black ........................................................ 

34.2 73.0 32.4 63.2 

35.5 78.2 33.6 69.0 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

34.3 79.1 31.9 59.1 

34.2 72.6 32.3 62.7 

Education: 1: 

Grade 8 or less ......................................... 

Grades 9-12./GED ..................................... 

At least some college ............................... 

33.7 71.0 33.4 64.3 

34.9 76.8 33.2 66.9 

33.6 70.3 31.3 58.5 

:1: The category "race" excludes individuals other than white or black, and the category 'education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

19 
Table 1.8a.--SATURATED FAT: Perceived adequacy of own diet, by selected characteristics, individuals 20 years of age 

and over, 1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in saturated fat? 

Selected characteristics 

Percentage 

of 

population 

Too 

low 

Too 

high 

About 

right 

Don't 

know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All Individuals 20 and over ................ 100.0 

11.0 42,5 37.3 9.3 

7.7 35.6 47.5 9.2 

6.9 24.9 57.1 11.0 

9.0 36.6 44.7 9.6 

7.8 44.0 42.4 5.8 

6.0 36.0 50.7 7.3 

6.6 22.0 61.8 9.6 

6.9 36.0 49.8 7.2 

7.9 36.3 47.4 8.4 

income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41.2 

Over 350% poverty .............................. 43.0 

12.1 28.4 43.5 16.0 

7.8 37.1 46.2 8.9 

6.5 38.5 50.0 5.0 

Race: $ 

White ................................................... 80.6 

Black ................................................... 11.4 

7.0 38.3 47.7 7.0 

9.7 32.6 46.1 11.6 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

14.8 25.1 40.4 19.7 

7.3 37.4 48.1 7.2 

Education: :~ 

Grade 8 or less .................................... 6.5 

Grades 9-12/GED ................................ 42.0 

At least some college .......................... 50.3 

5.2 17.5 54.1 23.3 

8.7 36.0 45.8 9.5 

7.6 38.9 47.9 5.6 

1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

20 
Table 1.8b.--SATURATED FAT: Mean intakes (2-day average) and percentages of individuals with mean intake of saturated fat at or above 

10 percent of calories, by perceived adequacy of intake, by selected characteristics, individuals 20 years 

of age and over, 1994-96 

Selected characteristics 

Individuals who think the amount of 

saturated fat they consume is "TOO HIGH" 

Mean saturated fat 

intake as a 

percentage of calories 

Percentages of individuals with 

mean saturated fat intake at or 

above 10 percent of calories 

Individuals who think the amount of 

saturated fat they consume is "ABOUT RIGHT" 

Mean saturated fat 

intake as a 

percentage of calories 

Percentages of individuals with 

mean saturated fat intake at or 

above 10 percent of calories 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

All Individuals 20 and over ..................... 

Percent of ki/ocalories Percent: Percent of kilocalories Percent 

11.7 69.2 11.4 70.1 

11.7 71.6 11.1 63.9 

11.4 65.9 10.8 57.1 

11.7 69.5 11.1 64.5 

11.4 69.3 9.9 47.6 

11.5 66.4 10.3 51.6 

11.4 66.0 10.1 48,3 

11.5 67.8 10.1 49.2 

11.6 68.7 10.6 56.1 

Income: 

Under 131% poverty ................................. 

131-350% poverty ..................................... 

Over 350% poverty ................................... 

11.9 70.5 11.0 61.7 

11.5 66.4 10.7 58.5 

11.6 70.2 10.3 52.2 

Race: :1: 

White ........................................................ 

Black ........................................................ 

11.6 69.8 10.6 55.4 

11.4 63.7 11.1 66.5 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

11.8 74.8 10.6 57.3 

11.5 68.3 10.6 56.0 

Education: :1: 

Grade 8 or less ......................................... 

Grades 9-12/GED ..................................... 

At least some college ............................... 

11.2 60.0 11.2 62.7 

12.0 74.7 11.0 60.7 

11.2 64.5 10.2 51.8 

i 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

21 
Table 1.9a.--CHOLESTEROL: Perceived adequacy of own diet, by selected characteristics, individuals 20 years of age and over, 

1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in cholesterol? 

Selected characteristics 

Percentage 

of Too Too 

population low high 

About 

right 

Don't 

know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

69 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All individuals 20 and over ................ 100.0 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41.2 

Over 350% poverty .............................. 43.0 

Race: :1: 

White ................................................... 80.6 

Black ................................................... 11.4 

National origin: 

Hispanic ............................... . ............... 9.0 

Non-Hispanic ....................................... 91.0 

Education: 

Grade 8 or less .................................... 6.5 

Grades 9-12/GED ................................ 42.0 

At least some college .......................... 50,3 

10.1 35.8 46.5 7.5 

6.0 32.3 56.4 5.3 

3.1 21.8 68.0 7.1 

7.3 31.8 54.2 6.7 

7.1 31.3 57.6 4.0 

5.1 28.7 62.0 4.2 

3.1 23.4 64.3 9.2 

5.5 28.5 60.7 5.3 

6.4 30.1 57.6 6.0 

12.5 25.5 51.2 10.7 

6.5 31.4 55.4 6.7 

4.0 30.5 62.0 3.5 

5.0 30.4 59.4 5.3 

11.5 30.5 49.3 8.7 

14.2 21.0 54.5 10,3 

5.6 31.0 57.9 5.6 

5.6 20.0 57.9 16.6 

6.4 31.3 55.7 6.6 

6.3 30.4 59.2 4.1 

~: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

22 
Table 1.9b.--CHOLESTEROL: Mean intakes (2-day average) and percentages of individuals with cholesterol intake above 300 milligrams, 

by perceived adequacy of intake, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

ii 

Individuals who think the amount of 

cholesterol they consume is "TOO HIGH" 

Mean cholesterol 

intake 

Percentages of individuals 

with mean cholesterol intake 

above 300 milligrams 

Individuals who think the amount of 

cholesterol they consume is "ABOUT RIGHT" 

Mean cholesterol 

intake 

Percentages of individuals 

with mean cholesterol intake 

above 300 milligrams 

Milligrams Percent Milligrams Percent 

Sex and age (years): 

Males: 

20-39 ..................................................... 368 

40-59 ..................................................... 336 

60 and over ............................................ 327 

20 and over ......................................... 351 

Females: 

20-39 ..................................................... 226 

40-59 ..................................................... 222 

60 and over ............................................ 213 

20 and over ......................................... 222 

AIIindividuals 20 and over ..................... 287 

51.8 326 43.0 

48.6 322 43.4 

45.2 292 37.9 

49.8 316 41.9 

26.0 219 23.1 

23.8 198 20.9 

17.6 196 17.6 

23.6 206 20.9 

36.9 256 30,4 

Income: 

Under 131% poverty ................................. 272 

131-350% poverty ..................................... 290 

Over 350% poverty ................................... 290 

31.9 275 35.7 

38.6 261 32.1 

36.7 245 27.3 

Race: 

White ........................................................ 

Black ........................................................ 

286 35.9 246 28.1 

287 32.5 311 38.1 

National origin: 

Hispanic .................................................... 300 

Non-Hispanic ............................................ 287 

46.3 291 40.2 

36.2 252 29.5 

Education: :1: 

Grade 8 or less ......................................... 273 43.0 252 

Grades 9-12/GED ..................................... 291 36.2 275 

At least some college ............................... 286 37.1 242 

i 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

28.0 

35.2 

27.0 

23 
Table 1.10a.--SALT OR SODIUM: Perceived adequacy of own diet, by selected characteristics, individuals 20 years of age 

and over, 1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in salt or 

sodium? 

Selected characteristics 

Percentage 

of 

population 

Too 

low 

Too About 

high right 

Don't 

know 

................................................................. Percent. ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All individuals 20 and over ................ 100.0 

13.2 28.2 56.9 t 1.7 

11.3 26.2 61.3 1. 1.2 

8.5 17.6 71.7 2.2 

11.6 25.4 61.4 1.7 

10.7 28.4 60.0 t 0.8 

7.8 25.4 66.1 t 0.6 

6.4 13.2 78.5 1.9 

8.7 23.7 66.5 1.0 

10.1 24.5 64.1 1.3 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41.2 

Over 350% poverty .............................. 43.0 

15.6 20.8 60.0 3.5 

9.6 25.7 63.3 1.4 

8.5 24.8 66.2 1" 0.5 

Race: ~: 

White ................................................... 80.6 

Black ................................................... 11.4 

9.1 24.6 65.2 1.1 

13.8 23.8 61.1 ? 1.3 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

19.9 19.9 56.0 4.2 

9.1 25.0 64.9 1.0 

Education: :~ 

Grade 8 or less .................................... 6.5 

Grades 9-12/GED ................................ 42.0 

At least some college .......................... 50.3 

6.6 16.2 70.3 6.8 

10.9 25.4 62.3 1.4 

9.7 24.9 64.9 t 0.5 

1" See "Statistical notes," appendix B. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

24 
Table 1.10b.--SALT OR SODIUM: Mean intakes (2-day average) and percentages of individuals with mean sodium intake above 

2,400 milligrams, by perceived adequacy of intake, by selected i:haracteristics, individuals 20 years of age and 

over, 1994-96 

Selected characteristics 

Individuals who think the amount of 

salt or sodium they consume is "TOO HIGH" 

Mean sodium 

intake § 

Percentages of individuals 

with mean sodium intake 

above 2,400 milligrams 

Individuals who think the amount of 

salt or sodium they consume is "ABOUT RIGHT" 

Mean sodium 

intake § 

Percentages of individuals 

with mean sodium intake 

above 2,400 milligrams 

Milligrams Percent Milligrams Percent 

Sex and age(years): 

Males: 

20-39 ..................................................... 4667 

40-59 ..................................................... 3993 

60 and over ............................................ 3738 

20 and over..: ...................................... 4301 

Females: 

20-39 ..................................................... 2947 

40-59 ..................................................... 2751 

60 and over ............................................ 2725 

20 and over ......................................... 2848 

AIIindlviduals 20 and over ..................... 3568 

90.7 4393 89.7 

86.6 3906 85.5 

84.0 3397 77.1 

88.3 3993 85.3 

65.4 2919 67.1 

60.3 2764 59.5 

60.8 2423 46.8 

63.0 2726 58.8 

75.6 3307 71.0 

Income: 

Under 131%poverty ................................. 3521 

131-350% povedy ..................................... 3654 

Over350%poverty ................................... 3497 

71.1 3043 61.7 

75.1 3272 68.5 

77.4 3426 76.3 

Race: ~: 

White ........................................................ 3594 

Black ........................................................ 3140 

76.7 3339 72.4 

68.3 3114 62.0 

National origin: 

Hispanic .................................................... 3350 

Non-Hispanic ............................................ 3585 

75.4 3096 65.5 

75.6 3325 71.4 

Education: $ 

Grade 8 or less ......................................... 3283 65.0 2742 

Grades 9-12/GED ..................................... 3500 71.5 3234 

At least some college ............................... 3651 79.8 3448 

§ Excludes salt added at the table. 

The category 'race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

54.7 

67.0 

76.4 

25 
Table 1.11a.--SUGAR AND SWEETS: Perceived adequacy of own diet, by selected characteristics, individuals 20 years of age 

and over, 1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in sugar 

and sweets? 

Selected characteristics 

Percentage 

of 

population 

Too 

low 

Too 

high 

About Don't 

right know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All individuals 20 and over ................ 100.0 

13,4 34.9 50.7 tl.0 

8.7 31,4 58.3 1.6 

10.2 22,8 65.7 T1.2 

11.2 31,3 56.3 1.2 

7.7 42,2 49.7 t0.4 

6.9 38,8 53.7- t0.6 

6.1 27.2 65.1 tl.6 

7.1 37,4 54.8 0.7 

9.0 34,5 55.5 1.0 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41.2 

Over 350% poverty .............................. 43.0 

10.8 32.5 55.2 1.5 

9.6 33.0 56.1 1.3 

7.8 36.7 " 55.0 t 0.4 

Race: 

White ................................................... , 80.6 

Black ................................................... 11.4 

8.6 35,4 55.2 0.9 

6.5 33.8 58.5 t 1.1 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

15.8 27.2 55.2 t 1.8 

8.4 35.2 55.5 0,9 

Education: 

Grade 8 or less .................................... 

Grades 9-12/GED ................................ 

At least some college .......................... 

ml 

t See "Statistical notes," appendix B. 

6.5 9.7 22.2 64.4 3.7 

42.0 9.4 33.5 55.8 1.4 

50.3 8.7 37.0 54.1 ? 0.3 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

26 
Table 1.lib.--SUGAR AND SWEETS: Mean intakes (2-day average) and percentages of individuals with intake of added sugars 

at or above 10 percent of calories, by perceived adequacy of intake, by selected characteristics, individuals 20 years of age 

and over, 1994-96 

Selected characteristics 

Individuals who think the amount of 

sugars and sweets they consume is "TO0 HIGH" 

Mean intake of 

added sugars § 

Percentages of individuals 

consuming at or above 10 percent 

of calories from added sugars 

Individuals who think the amount of 

sugars and sweets they consume is "ABOUT RIGHT" 

Mean intake of 

added sugars § 

Percentages of individuals 

consuming at or above 10 percent 

of calories from added sugars 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

All Individuals 20 and over ..................... 

Income: 

Under 131% poverty ................................. 

131-350% poverty ..................................... 

Over 350% poverty ................................... 

Race: :1: 

White ........................................................ 

Black ............................................... " ......... 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

Education: :1: 

Grade 8 or less ......................................... 

Grades 9-12/GED ..................................... 

At least some college ............................... 

Percent of kilocaloriee Percent Percent of kilocalories Percent 

17.4 76.4 15.3 72.1 

15.1 73.3 12.8 56.4 

14.3 72.4 11.5 53.3 

16.2 74.8 13.5 62.2 

18.1 78.5 15.8 68.9 

16.1 72.1 12.5 53.4 

14.2 70.7 12.4 56.9 

16.7 75.0 13.8 60.4 

16.5 74.9 13.6 61.3 

17.4 77.7 14.4 65.2 

17.7 79.6 14.4 65.5 

15.1 69.9 12.6 55.7 

16.4 75.5 13.6 60.6 

17.8 78.2 15.1 66.4 

15.3 67.0 13.4 63.4 

16.6 75.5 13.7 61.1 

15.2 76.2 12.7 60.1 

17.0 76.9 14.5 62.6 

16.2 72.9 13.1 60.4 

§ "Added sugars" includes white, brown, and raw sugar, corn syrup, honey, molasses, and artificial sweeteners containing carbohydrate that were eaten separately or used 

as ingredients in processed or prepared foods such as breads, cakes, soft drinks, jams, and ice cream. Does not Include sugars such as fructose and lactose that occur 

naturally in foods such as fruit and milk. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

27 
Table 2.1a.-- Perceived importance of MAINTAINING A HEALTHY WEIGHT, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to maintain a healthy weight? 

Selected characteristics 

Percentage 

of 

population 

Very 

important 

Somewhat 

important 

Not too 

important 

Not at all 

important 

Don't 

know 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All individuals 20 and over ....................... 100 

........................................................ Percent of individuals ........................................................ 

65.4 27.2 5.7 tl.7 t0.0 

70.3 23.3 4.8 t1.5 t0.1 

71.7 22.0 4.4 t1.5 t0.4 

68.3 24.8 5.2 1.6 t0.1 

t0.1 

78.4 18.7 tl.7 tl.0 

77.9 18.0 3.7 t0.3 t0.1 

74.0 21.2 3.6 t0.6 t0.7 

77.2 19.1 2.8 0.7 t0.2 

72.9 21.8 4.0 1.1 t0.2 

Income: 

Under 131% poverty ..................................... 15.8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

74.0 20.0 4.0 1.5 t0.4 

71.5 22.2 4.4 1.6 t0.2 

73.9 22.1 3.5 t0.5 t* 

Race: 

White ............................................................ 80.6 

Black ............................................................. 11.4 

72.4 22.1 4.3 1.1 t0.1 

76.5 19.9 2.6 t0.8 t0.1 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

77.6 15.9 5.3 T1.2 t0.1 

72.5 22.4 3.8 1.1 t0.2 

Education: 4: 

Grade 8 or less ............................................. 6.5 

Grades 9-12/GED ......................................... 42.0 

At least some college .................................... 50.3 

64.2 25.7 7.8 ?1.5 t0.7 

71.7 21.8 4.5 1.8 t0.2 

75.3 21.2 3.0 ?0.5 t* 

? See "Statistical notes," appendix B. 

* Value less than 0.05 but greater than 0. 

1: The category "race" excludes individuals other than white or black, and the category "education" excludes Individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

28 
Table 2.1b.-- Mean body mass index (based on self-reported heights and weights), by perceived importance of 

MAINTAINING A HEALTHY WEIGHT, by selected characteristics, individuals 20 years of age and over, 

1994-96 

Question: To you personally, how important is it to maintain a healthy weight? 

Selected characteristics Very 

important 

Somewhat 

important 

Not too important or 

not at all important 

Sex and age(years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

AIIindlviduals 20 and over ........................ 

......................................... Mean bodymass mdex § ......................................... 

25.8 26.2 25.8 

27.1 28.1 25.8 

26.4 27.3 29.6 

26.4 27.0 26.5 

24.8 25.9 t 27.7 

26.2 28.1 t 31.0 

26.5 25.7 t 27,6 

25.7 26.5 28.9 

26.0 26.8 27.3 

Income: 

Under131%poverty ..................................... 

131-350% poverty ......................................... 

Over350%poverty ....................................... 

26.9 27.3 26.1 

26.0 26.8 :~5.9 

25.6 26.6 29.9 

Race: 

White ............................................................ 

Black ............................................................. 

25.7 26.7 27.7 

28.1 29.0 t 25.9 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

26.2 28.5 t 26.6 

26.0 26.7 27.4 

Education: $ 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

27.2 26,2 t 26.9 

26.8 27.4 27.0 

25.2 26.4 27.7 

§ Excludes individuals not reporting height and/or weight, See "Table notes" for Information on calculating body mass index. 

t See "Statistical notes," appendix B. 

~: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

29 
Table 2.2a.-- Perceived importance of EATING A VARIETY OF FOODS, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to eat a variety of foods? 

Selected characteristics 

Percentage 

of 

population 

Percent 

Very 

important 

Somewhat 

important 

Not too 

important 

Not at all Don't 

important know 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16,3 

60 and over ................................................ 9,6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All individuals 20 and over ....................... 100.0 

........................................................ Percent of individuals ...................................................... 

50.0 37.6 9.4 2.9 t0.1 

57.9 31.6 9.3 tl.2 t* 

66.0 26.9 5.1 tl.3 t0.8 

55.9 33.4 8.5 2.0 t0.2 

61.3 31.9 5.7 t1.1 t0.0 

71.3 23.0 5.4 t0.2 t0.1 

71.1 22.4 5.1 t0.7 t0.7 

66.9 26.7 5.5 0.7 t0.2 

61.6 29.9 6.9 1.3 t0.2 

Income: 

Under 131% poverty ..................................... 15.8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

58,2 31.1 7.6 2.8 t0.3 

62.1 29.0 7.6 1.0 t0.3 

62.5 30.4 6.1 1.0 t0.1 

Race: 

White ............................................................ 80.6 

Black ............................................................. 11.4 

62.9 29.2 6.5 1.1 t0.2 

54.6 32.3 10.2 2.7 t0.2 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

63.2 25.8 9.9 t1.1 t* 

61.5 30.3 6.6 1.3 t0.2 

Education: :1: 

Grade 8 or less ............................................. 6.5 

Grades 9-12/GED ......................................... 42.0 

At least some college .................................... 50.3 

54.6 28.2 14.0 tl.8 t1.5 

59.3 30.3 8.0 2.1 t0.2 

64.7 29.7 4.9 t0.6 t0.1 

t See "Statistical notes," appendix B. 

* Value less than 0.05 but greater than 0. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

30 
Table 2.2b.-- Mean Healthy Eating Index (HEI) score (2-day average), by perceived importance of EATING A 

VARIETY OF FOODS, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to eat a variety of foods? 

Selected characteristics Very 

important 

Somewhat Not too important or 

important not at all important 

Sex and age (years): 

Males: 

20-39 .......................................................... 

40-59 .......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 .......................................................... 

40-59 .......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All individuals 20 and over ........................ 

..................................................... HE/ score ~ ...................................................... 

61.8 60.5 58.6 

62.1 60.0 58.4 

67.2 62.9 58.9 

63.2 60.7 58.6 

63.7 61.7 t 59.2 

65.2 61.9 56.4 

67.8 66.2 t 61.7 

65.3 62.7 58.9 

64.4 61.7 58.7 

Income: 

Under 131% poverty ..................................... 

131-350% poverty ......................................... 

Over 350% poverty ....................................... 

60.6 58.6 56.8 

63.4 61.3 58.7 

66.6 63.1 59.8 

Race: 

White ............................................................. 

Black ............................................................. 

64.8 62.0 59.8 

59.8 56.9 53.0 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

63.3 64.1 t 61.0 

64.5 61.4 58.4 

Education: 4: 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

61.9 62.1 58.2 

62.1 59.2 56.9 

66.5 63.6 61.5 

§ The HEI, a summary measure of overall diet quality, includes 10 components; the maximum score for all components combined 

is 100. See "Table notes" for additional information. 

t See "Statistical notes," appendix B. 

:1: The category =race" excludes individuals other than white or black, and the category "education = excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

31 
Question: To you personally, how important is it to choose a diet with plenty of breads, cereals, rice, and pasta? 

Selected characteristics 

Percentage 

of 

population 

Very 

important 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All individuals 20 and over ....................... 100.0 

Somewhat Not too Not at all 

important important important 

Table 2.3a.-- Perceived importance of CHOOSING A DIET WITH PLENTY OF BREADS, CEREALS, RICE, AND PASTA, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Don't 

know 

........................................................ Percent of individuals .................................................................. 

29.7 46.0 20.8 3.3 t 0.3 

26.1 48.3 21.3 4.0 t 0.2 

30.1 38.1 23.6 6.5 1.6 

28.6 45.2 21.5 4.2 1" 0.5 

33.1 44.3 17.7 4.7 t 0.3 

36.6 36.6 22.2 4.6 t O. 1 

34.2 39.1 19.7 5.1 1.8 

34.5 40.5 19.6 4.8 0.6 

31.6 42.8 20.5 4.5 0.6 

Income; 

Under 131% poverty ..................................... 15.8 

131-350% poverty ......................................... 41,2 

Over 350% poverty ....................................... 43.0 

31.8 38.6 21.2 6.8 1.5 

30.9 41.2 22.6 4.7 t 0.6 

32.3 45.7 18.3 3.4 t 0.2 

Race: 4: 

White ............................................................ 80.6 

Black ............................................................. 11.4 

32.3 44.3 19.0 3.8 0.6 

27.9 33.1 29.5 9.1 t 0.4 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

32.8 39.3 23.5 3.6 t 0.7 

31.5 43.1 20.3 4.6 0.6 

Education: :1: 

Grade 8 or less ............................................. 6.5 

Grades 9-12/GED ......................................... 42.0 

At least some college .................................... 50.3 

27.5 34.2 28.6 6.3 3.4 

28.4 42.1 22.9 6.0 t 0.6 

35.0 44.5 17.3 3.0 t 0.2 

t See "Statistical notes," appendix B. 

:1: The category "race" excludes individuals other than white or black, and the category =education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

32 
Table 2.3b.-- Mean number of grain servings per day (2-day average), by perceived importance of CHOOSING A 

DIET WITH PLENTY OF BREADS, CEREALS, RICE, AND PASTA, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet with plenty of breads, cereals, 

rice, and pasta? 

Selected characteristics Very 

important 

Somewhat 

important 

Not too important or 

not at all important 

Sex and age (years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All individuals 20 and over ........................ 

.............................. Mean number of grain servings per day § ..................................... 

9.1 9.0 8.2 

8.1 7.2 7.6 

7.0 6.9 6.5 

8.3 8.0 7.6 

6.2 6.2 5.0 

5.9 5.7 5.0 

5.0 4.8 4.6 

5.8 5.7 4.9 

6.9 6.9 6.2 

Income: 

Under 131% poverty ..................................... 

131-350% poverty ......................................... 

Over 350% poverty ....................................... 

6.5 7.4 5.4 

6.9 6.4 6.3 

7.0 7.1 6.6 

Race: $ 

White ............................................................ 

Black ............................................................. 

6.9 6.7 6.4 

6.3 6.9 5.0 

National origin" 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

7.1 6.5 6.3 

6.9 6.9 6.2 

Education: $ 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

6.0 6.4 5.1 

6.4 6.5 6.1 

7.3 7.2 6.6 

§ See "Table notes." 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

33 
Table 2.4a.-- Perceived importance of CHOOSING A DIET WITH PLENTY OF FRUITS AND VEGETABLES, by selected characteristics, individuals 

20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet with plenty of fruits and vegetables? 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age(years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................... " ................................ 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

Allindlviduals 20 and over ....................... 100.0 

Very 

important 

Somewhat 

important 

Not too 

important 

Not at all 

important 

Don't 

know 

........................................................ Percent of individuals ................................................................. 

55.0 29.9 13.1 2.0 t0.0 

61.0 29.5 7.9 1.6 t0.1 

67.5 24.7 5.7 tl.5 t0.6 

59.5 28.7 9.8 1.8 t0.2 

72.2 23.6 3.6 t0.7 t0.0 

78.6 17.5 3.4 t0.4 t0.1 

78.6 17.1 3.5 t0.1 t0.6 

~.9 20.0 3.5 tO.5 tO.2 

68.0 24.2 6.5 1.1 tO.2 

Income: 

Under 131% poverty ..................................... 15.8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

71.8 19.8 6.5 1.4 t0.4 

66.5 25.7 6.6 1.0 t0.2 

68.1 24.3 6.4 1.1 t* 

Race: t/ 

White ............................................................ 80.6 

Black ............................................................. 11.4 

67.9 24.8 6.2 1.0 tO.1 

66.6 24.0 8.0 tl.2 tO.2 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

72.2 19.7 7.8 t0.2 t0.1 

67.6 24.6 6.4 1.2 t0.2 

Education: :1: 

Grade 8 or less ............................................. 6.5 

Grades 9-12/GED ......................................... 42.0 

At least some college .................................... 50.3 

66.7 22.3 8.3 tl.4 tl.3 

66.0 24.5 7.5 1.9 t0.1 

70.0 24.0 5.5 t0.4 t* 

t See "Statistical notes," appendix B. 

* Value less than 0.05 but greater than 0. 

:l: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

34 
Table 2.4b.-- Mean number of fruit and vegetable servings per day (2-day average), by perceived importance of 

CHOOSING A DIET WITH PLENTY OF FRUITS AND VEGETABLES, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Question: To you personally, how Important is it to choose a diet with plenty of fruits and vegetables? 

Selected characteristics Very 

important 

Somewhat 

important 

Not too important or 

not at all important 

Sex and age (years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All Individuals 20 and over ........................ 

Income: 

Under 131% poverty ..................................... 

131-350% poverty ......................................... 

Over 350% poverty ....................................... 

Race: 1: 

White ............................................................ 

Black ............................................................. 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

Education: :~ 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

§ See "Table notes." 

t See "Statistical notes," appendix B. 

......................... Mean number of fruit and vegetable servings per day § ....................... 

6.0 5.4 6.3 

5.9 5.1 4.6 

6.1 5.0 4.6 

6.0 5.2 5.6 

4.8 3.9 t3.4 

5.0 4.1 t3.2 

4.8 4.2 t4.8 

4.9 4.0 3.6 

5.4 4.7 5.1 

4.6 4.2 4.9 

5.2 4.5 5.1 

5.8 5.1 5.1 

5.3 4.8 4.6 

5.0 3.7 t6.5 

5.7 5.0 t5.9 

5.3 4.7 5.0 

5.1 4.4 t5.6 

4.8 4.4 4.8 

5.9 5.0 5.2 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

35 
Table 2.5a.-- Perceived importance of EATING AT LEAST TWO SERVINGS OF DAIRY PRODUCTS DAILY, by selected characteristics, individuals 

20 Years of age and over, 1994-96 

Question: To you personally, how important is it to eat at least two servings of dairy products daily? 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age(years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

Allindividuals 20 and over ....................... 100.0 

Very 

important 

Somewhat 

important 

Not too Not at all 

important important 

Don't 

know 

...................................................... Percent of individuals ......................................................... 

33.3 37.0 23.0 6.6 t 0.1 

23.8 40.7 28.5 6.7 t 0.3 

25.3 35.6 29.9 7.3 1.9 

28.5 38.0 26.2 6.8 t 0.5 

47.3 30.1 18.8 3.7 t 0.1 

38.6 36.8 19.6 4.8 t 0.3 

42.3 29.9 19.0 6.5 2.3 

43.2 32.2 19.1 4.8 0.7 

36.2 35.0 22.5 5.7 0.6 

Income: 

Under 131% poverty ..................................... 15.8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

45.8 28.2 19.6 5.2 1.3 

37.5 35.7 20.9 5.3 t 0.6 

31.3 36.8 25.2 6.3 t 0.4 

Race: :I: 

White ............................................................ 80.6 

Black ............................................................. 11.4 

35.0 36.5 22.4 5.5 0.5 

40.0 28.0 24.0 7.0 t 1.1 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

45.7 29.2 20.3 4.3 t 0.5 

35.2 35.6 22.7 5.9 0.6 

Education: :1: 

Grade 8 or less ............................................. 6.5 

Grades 9-12/GED ......................................... 42.0 

At least some college .................................... 50.3 

39.9 32.8 20.2 4.5 t 2.6 

36.1 34.1 22.6 6.4 0.9 

35.7 36.1 22.6 5.4 t 0.2 

t See "Statistical notes," appendix B. 

:~ The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

36 
Table 2.5b.-- Mean number of dairy servings per day (2-day average), by perceived importance of EATING AT 

LEAST TWO SERVINGS OF DAIRY PRODUCTS DALLY, by selected characteristics, individuals 

20 years of age and over, 1994-96 

Question: To you personally, how important is it to eat at least two sewings of dairy products daily? 

Selected characteristics Very 

important 

Somewhat 

important 

Not too important or 

not at all important 

Sex and age (years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ....................... : ................................. 

60 and over ................................................ 

20 and over ............................................. 

All individuals 20 and over ........................ 

................................ Mean number of dairy servings per day § ............................... 

1.9 1.8 1.4 

2.1 1.4 1.1 

1.6 1.4 1.1 

1.9 1.6 1.2 

1.5 1.1 0.8 

1.2 1.0 0.8 

1.3 1.0 0.7 

1.3 1.0 0.8 

1.6 1.3 1.0 

Income: 

Under 131% poverty ..................................... 

131-350% poverty ......................................... 

Over 350% poverty ....................................... 

1.4 1.2 0.9 

1.6 1.3 1.0 

1.7 1.4 1.1 

Race: :1: 

White ............................................................ 

Black ............................................................. 

1.6 1.4 1.1 

1.2 0.9 0.7 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

1.5 1.2 0.9 

1.6 1.3 1.1 

Education: 4: 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

1.1 1.0 0.6 

1.5 1.2 1.0 

1.7 1.4 1.2 

§ See "Table notes." 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

37 
Table 2.6a.-- Perceived importance of CHOOSING A DIET WITH ADEQUATE FIBER, by selected characteristics, individuals 20 years of age 

and over, 1994-96 

Question: To you personally, how important is it to choose a diet with adequate fiber? 

Selected characteristics 

Percentage 

of 

population 

Very 

important 

Somewhat 

important 

Not too 

important 

Not at all 

important 

Don't 

know 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All individuals 20 and over ....................... 100.0 

........................................................ Percent of individuals ............................. ~ .................................... 

34.7 42.3 17.7 3.2 2.1 

50.0 36.6 9.7 2.3 tl.4 

56.6 28.6 8.0 2.8 4.0 

~.3 37.6 13.0 2.8 2.2 

45.9 39.1 11.9 tl.6 tl.6 

63.8 28.4 5.9 tl.0 t0.8 

61.9 26.8 7.1 t1.1 3.1 

55.7 32.6 8.8 1.3 1.7 

50.2 35.0 10.8 2.0 2.0 

Income: 

Under 131% poverty ..................................... 15,8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

48.7 27.9 14.7 3.2 5.6 

48.7 35.7 11.4 2.1 2.1 

52.3 36.9 8.8 1.5 t 0.5 

Race: 

White ............................................................ 80.6 

Black ............................................................. 11.4 

50.0 36.2 10.3 2.1 1.4 

51.4 30.2 15.1 t 1.7 t 1.6 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

46.6 32.5 11.6 t 2.2 7.2 

50.6 35.2 10.7 2.0 1.4 

Education: :~ 

Grade 8 or less ............................................. 6.5 

Grades 9-1?_/GED ......................................... 42.0 

At least some college .................................... 50.3 

43.4 28.0 13.2 2.9 12.5 

49.3 33.4 12.7 3.0 1.7 

52.0 37.2 8.9 1.1 0.8 

1 See "Statistical notes," appendix B. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculation.s Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

38 
Table 2.6b.-- Mean fiber intake (2-day average), by perceived importance of CHOOSING A DIET WITH ADEQUATE 

FIBER, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet with adequate fiber? 

Selected characteristics 

Sex and age (years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All individuals 20 and over ........................ 

Very Somewhat 

important important 

Not too important or 

not at all important 

........................................ Mean fiber intake (grams) § ........................................... 

20.4 17.9 18.0 

19.0 16.9 16.9 

19.7 16.7 15.8 

19.7 17.4 17.4 

13.9 14.4 11.8 

14.4 13.2 11.9 

14.5 12.3 • 12.0 

14.2 13.6 11.9 

16.5 15.6 15.2 

Income: 

Under 131% poverty ..................................... 

131-350% poverty ......................................... 

Over 350% poverty ....................................... 

13.9 14.3 15.0 

16.1 15.2 14.5 

17.8 16.3 16.0 

Race; 

White ............................................................ 

Black ............................................................. 

16.9 15.5 15.0 

13.5 12.9 15.6 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

17.5 18.1 1" 12.5 

16.5 15.3 15.4 

Education: 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

16.2 15.6 13.3 

14.6 14.2 14.9 

18.1 16.7 15.8 

§ See "Table notes." 

1" See "Statistical notes," appendix B. 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

39 
Table 2.7a.-- Perceived importance of CHOOSING A DIET LOW IN FAT, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet low in fat? 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All individuals 20 and over ....................... 100.0 

Very 

important 

Somewhat Not too Not at all Don't 

important important important know 

i 

..................................................... Percent of individuals ..................................................................... 

43.4 36.5 15.7 4.3 tO,1 

53.2 35.1 9.0 2.6 tO,2 

62.3 26.0 8.2 2.5 t1.1 

50.5 33.9 11.9 3.4 tO.3 

59.7 33.3 5.9 tl.0 tO.1 

67.3 25.8 5.7 tO.9 tO.2 

69.8 22.8 6.1 tO.6 tO.7 

64.7 28.3 5.9 0,9 tO,3 

57.9 31.0 8.8 2.1 0.3 

Income: 

Under 131% poverty ..................................... 15,8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

61.9 25.9 8.7 2.5 tO.9 

57.5 29.8 10.1 2.4 tO.3 

56.8 33.9 7.5 1.6 tO. 1 

Race: ~: 

White ............................................................ 80.6 

Black ............................................................. 11.4 

56.6 32.0 9.2 2.0 t0.2 

65.0 24.2 8.3 tl.9 t0.7 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

66.6 22.1 9.5 tl.5 TO.3 

57.0 31.9 8.7 2.1 tO.3 

Education: :~ 

Grade 8 or less ............................................. 6.5 58.9 26.1 9.5 3.9 

Grades 9-12/GED ......................................... 42.0 57.0 29.8 9.8 3.1 

At least some college .................................... 50.3 58.4 32.8 7.7 1.0 

i. 

t See "Statistical notes," appendix B. 

1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

t 1.7 

t 0.3 

tO.1 

40 
Table 2.7b.-- Mean fat intake as a percentage of calories (2-day average), by perceived importance of CHOOSING A DIET 

LOW IN FAT, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet low in fat? 

Selected characteristics Very 

important 

Somewhat 

important 

Not too important or 

not at all important 

Sex and age (years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All Individuals 20 and over ........................ 

....................................... Mean fat intake (% of kilocalories) § ........................................... 

32.7 33.5 35.4 

33.8 35.6 34.9 

32.7 33.9 35.7 

33.1 34.3 35.3 

31.8 33.4 t 33.8 

32.3 34.0 38.1 

31.5 33.8 36.0 

31.9 33.7 35.7 

32.4 34.0 35.4 

Income: 

Under 131% poverty ..................................... 

131-350% poverty ......................................... 

Over 350% poverty ....................................... 

33.2 33.4 36.1 

32.4 34.5 34.7 

32.1 33.8 36.0 

Race: :1: 

White ............................................................ 

Black ............................................................. 

32.3 34.4 35.5 

34.7 34.5 36.4 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

32.6 32.3 t 35.5 

32.4 34.1 35.4 

Education: ~: 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

32.5 34.1 34.8 

33.5 34.6 35.4 

31.5 33.5 35.6 

§ See "Table notes." 

t See "Statistical notes," appendix B. 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

41 
Table 2.6a.-- Perceived importance of CHOOSING A DIET LOW IN SATURATED FAT, by selected characteristics, individuals 20 years of age 

and over, 1994-96 

Question: To you personally, how important is it to choose a diet low in saturated fat? 

Selected characteristics 

Percentage 

of 

population 

Very 

important 

Somewhat Not too Not at all 

important important important 

Don't 

know 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over...~ ......................................... 52.1 

All individuals 20 and over ....................... 100.0 

........................................................ Percent of individuals ................................................................. 

39.5 37.3 18.0 4.1 t1.1 

50.1 34.6 10.5 2.6 2.1 

60.3 25.7 8.1 3.0 2.9 

47.3 34.1 13.5 3.4 1.8 

53.8 32.8 9.1 2.6 tl.7 

63.8 26.7 6.4 1"1.0 2.0 

64.7 21.8 6.0 2.8 4.7 

59.7 28.1 7.5 2.1 2.5 

53.8 31.0 10.4 2.7 2.2 

Income: 

Under 131% poverty ..................................... 15.8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

53.7 24.6 11.7 4.2 5.8 

52.5 31.3 10.7 3.3 2.2 

55.0 33.0 9.5 1.6 0.9 

Race; :1: 

White ............................................................ 80.6 

Black ............................................................. 11.4 

54.0 31.6 10.2 2.5 1.7 

52.2 27.0 13.0 4.3 3.5 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

59.9 19.4 13.3 4.0 t 3.4 

53.2 32.1 10.1 2.6 2.1 

Education: :1: 

Grade 8 or less ............................................. 6.5 

Grades 9-12/GED ......................................... 42.0 

At least some college .................................... 50.3 

48.0 24.5 13.1 5.0 9.4 

51.7 28.6 13.2 4.1 2.4 

56.3 33.6 7.6 1.2 1.1 

1" See "Statistical notes," appendix B. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the catculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

42 
Table 2.8b.-- Mean saturated fat intake as a percentage of calories (2-day a~age), by perceived importance of CHOOSING 

A DIET LOW IN SATURATED FAT, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet low in saturated fat? 

Selected characteristics 

i i i 

Very Somewhat Not too important or 

important important not at all important 

i 

Sex and age (years): 

Males: 

20-39 .......................................................... 

40-59 .......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 .......................................................... 

40-59 .......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All Individuals 20 and over ......................... 

............................... Mean saturated fat intake (% of kilocalories) § ...................................... 

10.7 11.6 12.5 

10.8 12.0 12.0 

10.6 11.9 11.8 

10.7 11.8 12.3 

10.4 11.0 11.9 

10.5 11.2 12.2 

10.1 11.0 11.3 

10.3 11.1 11.8 

10.5 11.5 12.1 

Income: 

Under 131% poverty ..................................... 

131-350% poverty ......................................... 

Over 350% poverty ....................................... 

11.1 11.4 11.7 

10.5 11.5 12.1 

10.2 11.4 12.3 

Race: 

White ............................................................. 

Black ............................................................. 

10.5 11.5 12.3 

11.1 12.0 11.8 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

10.6 11.2 11.7 

10.5 11.5 12.1 

Education: ¢ 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

10.6 11.5 10.8 

11.0 11.8 12.2 

10.1 11.2 12.3 

§ See "Table notes." 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

43 
Table 2.9a.-- Perceived importance of CHOOSING A DIET LOW IN CHOLESTEROL, by selected characteristics, individuals 20 years of age 

and over, 1994-96 

Question: To you personally, how important is it to choose a diet low in cholesterol? 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All individuals 20 and over ....................... 100.0 

Very Somewhat 

important important 

Not too Not at all Don't 

important important know 

........................................................ Percent of individuals ..................................................... 

44.4 34.5 15.8 4.4 tl.0 

54.9 32.7 9.0 3.0 t0.4 

62.1 23.1 8.2 3.0 3.6 

51.5 31.6 11.9 3.6 1.3 

52.8 35.4 9.5 tl.4 t0.9 

65.4 26.0 5.9 1.8 t0.9 

68.6 20.2 6.1 1.9 3.1 

60.8 28.6 7.5 1.7 1.4 

56.3 30.0 9.6 2.6 1.4 

Income: 

Under 131% poverty ..................................... 15.8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

58.0 25.8 10,0 2.9 3.3 

57.4 28.1 9,9 2.9 1.7 

54.8 33.5 9.2 2.2 t0.3 

Race: 1: 

White ............................................................ 80.6 

Black ............................................................. 11.4 

54.6 31.2 10.2 2.7 1.2 

65.1 22.6 8.1 T2.1 T2.1 

National origin: 

Hispanic ........................ : ............................... 9.0 

Non-Hispanic ................................................ 91.0 

63,4 21.3 11.2 ?2.6 t1.5 

55.6 30.9 9.5 2.6 1.4 

Education: $ 

Grade 8 or less ............................................. 6.5 

Grades 9-12/GED ......................................... 42.0 

At least some college .................................... 50.3 

60.0 21,9 8.1 4.4 5.6 

57.4 27.6 9.6 3.6 1.7 

55.1 32.9 9.8 1.6 t0.5 

1 See "Statistical notes," appendix B. 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

44 
Table 2.9b.-- Mean cholesterol intake (2-day average), by perceived importance of CHOOSING A DIET LOW IN 

CHOLESTEROL, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet low in cholesterol? 

Selected characteristics 

Sex and age (years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All Individuals 20 and over ........................ 

Very Somewhat 

important important 

Not too important or 

not at all important 

.................................. Mean cholesterol intake (milligrams) § ...................................... 

342 336 365 

328 319 344 

285 312 349 

323 326 357 

201 235 270 

201 203 264 

198 208 195 

200 221 252 

254 274 316 

Income: 

Under 131%poverty ..................................... 

131-350%poverty ......................................... 

Over350%poverty ....................................... 

279 300 326 

252 282 319 

246 261 308 

Race: :1: 

White ............................................................ 

Black ............................................................. 

242 264 306 

313 307 388 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

287 259 t 306 

250 275 317 

Education: ~: 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

252 301 248 

275 282 329 

237 267 315 

§ See "Table notes." 

t See "Statistical notes," appendix B. 

1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

45 
Question: To you personally, how important is it to use salt or sodium only in moderation? 

Selected characteristics 

Percentage 

of 

population 

Very 

important 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All individuals 20 and over ....................... 100.0 

Somewhat 

important 

Not too Not at all Don't 

important important know 

Table 2.10a.-- Perceived importance of USING SALT OR SODIUM ONLY IN MODERATION, by selected characteristics, individuals 20 years of 

age and over, 1994-96 

......................................................... Percent of individuals ............... - ........................................ 

36.5 35.8 19.3 8.3 t * 

51.8 29.1 12.3 6.3 t 0.5 

60.2 24.5 9.1 5.6 t 0.5 

46.5 31.2 14.9 7.1 t 0.3 

46.6 32.1 15.8 5.2 t 0.2 

62.1 25.6 8.1 4.1 ? 0.1 

67.3 20.1 8.2 3.2 ? 1.2 

56.7 27.1 11.4 4.4 t 0.4 

51.8 29.1 13.1 5.7 0.4 

Income: 

Under 131% poverty ..................................... 15.8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

54.8 22.3 15.5 6.9 t 0.6 

50.5 30.1 13.4 . 5.7 t 0.4 

52.0 30.6 12.0 5.2 t 0.2 

Race: 

White ............................................................ 80.6 

Black ............................................................. 11.4 

52.7 28.9 12.6 5.6 t 0.2 

49.5 28.0 15.8 6.3 t 0.3 

National origin: 

Hispanic...:'. ................................................... 9.0 

Non-Hispanic ................................................ 91.0 

52.3 25.5 16.0 5.8 t 0.4 

51.8 29.4 12.8 5.7 0.3 

Education: 4; 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

t See "Statistical notes," appendix B. 

* Value less than 0.05 but greater than 0. 

6.5 58.2 20.2 14.0 6.5 t 1.1 

42.0 52.0 27.0 14.1 6.4 t 0.4 

50.3 51.3 31.8 11.9 4.9 t 0.2 

:1: The category "race" excludes.individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

46 
Table 2.10b.-- Mean sodium intake (2-day average), by perceived importanCe of USING SALT OR SODIUM ONLY 

IN MODERATION, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to use salt or sodium only in moderation? 

Selected characteristics Very 

important 

Somewhat 

important 

Not too important or 

not at all important 

Sex and age (years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All Individuals 20 and over .................... ... 

................................. Mean intake of sodium (milligrams) § ............................................. 

4,496 4,363 4,750 

3,840 3,668 4,119 

3,405 3,464 3,482 

3,964 4,065 4,397 

2,851 2,926 2,981 

2,697 2,844 2,859 

2,490 2,454 2,203 

2,692 2,815 2,813 

3,237 3,458 3,701 

Income: 

Under 131% poverty ..................................... 

131o350% poverty ......................................... 

Over 350% poverty ....................................... 

3,045 3,369 4,114 

3,237 3,396 3,567 

3,312 3,540 3,647 

Race: :1: 

White ............................................................ 

Black ............................................................. 

3,249 3,471 3,657 

3,057 3,278 4,288 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

3,244 3,120 2,945 

3,237 3,487 3,790 

Education: :1: 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

2,862 3,110 2,514 

3,191 3,274 3,835 

3,337 3,624 3,783 

§ Excludes salt added at the table. See "Table notes." 

~: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

47 
Table 2.11a.-- Perceived importance of USING SUGARS ONLY IN MODERATION, by selected characteristiCs, individuals 20 years of age and over, 

1994-96 

Question: To you personally, how important is it to use sugars only in moderation? 

Selected characteristics 

Percentage 

of Very 

population important 

Percent 

Somewhat 

important 

Not too 

important 

Not at all Don't 

important know 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 2;~.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All individuals 20 and over ....................... 100.0 

......................................................... Percent of individuals ...................................................... 

37,2 42.4 16.3 4.0 t 0.1 

49,9 36.8 10.2 2.7 t 0.3 

57.6 26.9 10.3 3.9 t 1.3 

45.6 37.4 13.0 3.6 t 0.4 

47.0 39.9 10.7 2.4 t 0.0 

62.0 29.3 7.1 t 1.5 ? * 

64.1 26.8 6.9 ? 1.0 t 1.2 

56.1 33.2 8.6 1.8 t 0.3 

51.1 35.2 10.7 2.6 0.4 

Income: 

Under 131% poverty ..................................... 15.8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

50.3 30.1 15.2 3.6 t 0.7 

50.8 35.8 10.5 2.7 t 0.3 

51.6 36.6 9.3 2.2 t 0.3 

Race: :~ 

White ............................................................ 80.6 

Black ............................................................. 11.4 

51.6 35.3 10.2 2.6 t 0.3 

50.6 33.4 13.3 t 2.3 t 0.4 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

55.3 27.6 13.3 3.7 t 0.2 

50.7 36.0 10.5 2.5 0.4 

Education: $ 

Grade 8 Or less ............................................. 6.5 

Grades 9-12/GED ......................................... 42.0 

At least some college .................................... 50.3 

54.6 25.7 15.9 t 2.2 t 1.6 

51.7 33.8 10.9 3.2 t 0.4 

49.9 37.8 10.0 2.1 t 0.2 

1" See "Statistical notes," appendix B. 

* Value less than 0.05 but greater than 0. 

:~ The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

48 
Table 2.11bo-- Mean intake of added sugars as a percentage of calories (2-day average), by perceived importance of 

USING SUGARS ONLY IN MODERATION, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to use sugars only in moderation? 

Selected characteristics Very 

important 

Somewhat 

important 

Not too important or 

not at all important 

Sex and age (years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All individuals 20 and over ......................... 

........................... Mean intake of added sugars (% of kilocalories) § ............................... 

14.5 15.9 17.6 

12.6 14.8 14.0 

11.1 12.9 13.2 

12.9 15.1 15.9 

15.7 16.3 20.5 

13.2 14.5 15.5 

12.1 14.5 13.1 

13.8 15.4 17.7 

13.4 15.2 16.6 

Income: 

Under 131% poverty ..................................... 

131-350% poverty ......................................... 

Over 350% poverty ....................................... 

14.6 15.3 16.3 

14.3 15.5 18.5 

12.1 15.0 14.7 

Race: ¢ 

White ............................................................ 

Black ............................................................. 

13.2 15.4 17.0 

15.6 16.0 16.4 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

12.8 13.4 18.0 

13.5 15.4 16.4 

Education: ~: 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

12.1 14.1 15.8 

14.3 15.9 16.6 

12.8 14.8 17.0 

§ See "Table notes." 

:1: The category "race" excludes individuals of other races, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

49 
Table 3.1.--Macronutrient sources of food energy, by perceived importance of dietary guidance, MEN 20 years of age or older, 

2-day average, 1994-96 

Dietary guidance and 

degree ofimportance 

Protein Total fat Saturated 

fatty acids 

Monounsaturated 

fatty acids 

Polyunsaturated 

fatty acids 

Carbohydrate Alcohol 

.............................................................. Percent of kilocalories .............................................................. 

MEN: n= 2,846 

Eat a variety of foods: 

Very or somewhat important ............. 16.1 33.7 

Not too or not at all important ............ 15.9 34.9 

Eat at least two servings of 

dairy products daily: 

Very or somewhat important ............ 16.2 33.9 

Not too or not at all important ........... 16.1 33.7 

Maintain a healthy weight: 

Very or somewhat important ............ 16.2 33.7 

Not too or not at all important ........... 15.3 35.3 

Choose a diet with plenty of 

fruits and vegetables: 

Very or somewhat important ............ 16.2 33.7 

Not too or not at all important ........... 15.5 35.1 

Choose a diet with plenty of 

breads, cereals, rice, and pasta: 

Very or somewhat important ............ 16.2 33.4 

Not too or not at all important ........... 16.0 35.0 

Choose a diet with adequate fiber: 

Very or somewhat important ............ 16.2 33.6 

Not too or not at all important ........... 15.8 35.1 

11.3 13.0 6.7 49.0 2.4 

11.8 13.7 6.5 47.5 2.7 

11.5 13.1 6.7 48.9 2.2 

11.2 13,1 6.7 48.7 2.8 

11.3 13.0 6.7 49.0 2.3 

12.0 14.0 6.6 46.0 4.2 

11.2 13.0 6.7 49.1 2.3 

12.1 13.7 6.5 46.7 3.4 

11.2 12.9 6.7 49.3 2.3 

11.8 13.6 6.7 47.5 2.5 

11.2 13.0 6.7 49.2 2.2 

12.0 13.6 6.6 46.4 3.5 

Continued 

50 
Table 3.1.--Macronutrient sources of food energy, by perceived importance of dietary guidance, MEN 20 years of age or older, 

2-day average, 1994-96--continued 

Dietary guidance and 

degree of importance 

Mono- PolyProtein Total fat Saturated • unsaturated unsaturated Carbo- Alcohol 

fatty acids fatty acids fatty acids hydrate 

......................... - .................................... Percent of ki/oca/ories .............................................................. 

Choose a diet low in fat: 

Very or somewhat important~ ................ 16.3 

Not too or not at all important ................ 15.2 

Choose a diet low in saturated fat: 

Very or somewhat important ............. 16.2 

Not too or not at all important ............... 15.6 

Choose a diet low in cholesterol: 

Very or somewhat important ................ 16.3 

Not too or not at all important ............... 15.2 

Use sugars only in moderation: 

Very or somewhat important ................. 16.3 

Not too or not at all important ................ 16.4 

Use salt or sodium only in moderation: 

Very or somewhat important ................. 16.2 

Not too or not at all important ................ 15.9 

33.6 11.2 13.0 6.7 49.2 2.2 

35.3 12.2 13.7 6.7 46.8 3.6 

33.6 11.2 13.0 6.7 49.3 2.2 

35.2 12.3 13.7 6.5 46.7 3.4 

33.7 11.2 13.0 6.8 49.1 2.1 

34.6 11.9 13.5 6.5 47.5 3.7 

34.0 11.4 13.1 6.7 48.8 2.2 

33.3 11.4 12.9 6.5 48.9 3.4 

33.7 11.3 13.0 6.8 49.1 2.2 

34.1 11.6 13.3 6.5 48.0 3.1 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

51 
Table 3.2.--Macronutrient sources of food energy, by perceived importance of dietary guidance, WOMEN 20 years of age or older, 

2-day average, 1994-96 

Dietary guidance and 

degree of importance 

Protein Total fat Saturated 

fatty acids 

Mono- Polyunsaturated unsaturated Carbofatty acids fatty acids hydrate 

Alcohol 

WOMEN: n=2,803 

Eat a variety of foods: 

Very or somewhat important ............. 

Not too or not at all important ............ 

Eat at least two servings of 

dairy products daily: 

Very or somewhat important ............ 

Not too or not at all important ........... 

Maintain a healthy weight: 

Very or somewhat important ............ 

Not too or not at all important ........... 

Choose a diet with plenty of 

fruits and vegetables: 

Very or somewhat important ............ 

Not too or not at all important ........... 

Choose a diet with plenty of 

breads, cereals, rice, and pasta: 

Very or somewhat important ............ 

Not too or not at all important ........... 

Choose a diet with adequate fiber: 

Very or somewhat important ............ 

Not too or not at all important ........... 

t See "Statistical notes," appendix B. 

.............................................................. Percent of kilocalories .............................................................. 

15.8 32.5 10.7 12.3 7.0 51.9 1.4 

15.3 34.5 11.3 13.2 7.4 50.5 0.9 

15,8 32.5 10.7 12.3 6,9 52.0 1.3 

15.6 33.2 10.6 12.7 7.3 51.1 1.6 

15.8 32.6 10.7 12.3 7.0 51.8 1.4 

14.5 35.5 12.2 13.6 6.9 50.1 t 1.1 

15.8 32.6 10.7 12.3 7.0 51.9 1.4 

14.8 35.5 11.9 13.8 7.2 49.8 1.1 

15.7 32.4 10.6 12.3 6.9 52.2 1.4 

16.0 33.6 11.0 12.7 7.1 50.6 1.2 

15.8 32.4 10.6 12.3 7.0 52,0 1.4 

15.7 34.8 11.6 13,4 7.1 49.6 1.2 

Continued 

52 
Table 3.2.--Macronutrient sources of food energy, by perceived importance of dietary guidance, WOMEN 20 years of age or older, 

2-day average, 1994-96--continued 

Die~ry guidance and 

degree ofimportance 

Protein Total fat Saturated 

fatty acids 

Mono- Polyunsaturated unsaturated Carbofatty acids fatty acids hydrate 

Alcohol 

.............................................................. Percent of kilocalories .............................................................. 

Choose a diet low in fat: 

Very or somewhat important ................. 15.8 32.4 

Not too or not at all important ................ 15.1 35.7 

Choose a diet low in saturated fat: 

Very or somewhat important ............. 15.8 32.4 

Not too or not at all important ............... 15.1 35.2 

Choose a diet low in cholesterol: 

Very or somewhat important ................ 15.8 32.4 

Not too or not at all important ............... 15.0 34.6 

Use sugars only in moderation: 

Very or somewhat important ................. 15.8 32.7 

Not too or not at all important ................ 15.4 32.5 

Use salt or sodium only in moderation: 

Very or somewhat important ................. 15.7 32.5 

Not too or not at all important ................ 15.9 33.4 

10.6 12.3 7.0 52.0 1.4 

12.4 13.7 6.8 49.3 1.0 

10.6 12.2 7.0 52.1 1.4 

11.8 13.5 7.2 49.6 1.4 

10.6 12.3 7,0 52,0 1.3 

11.8 13.4 6.8 50.0 1,8 

10.7 12.4 7.0 51.7 1.4 

10.9 12,3 6.7 52.5 1.0 

10.7 12.3 6.9 52.1 1.3 

10.9 12.6 7.2 50.4 1.5 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

53 
Table 4.-- Weight status: Percentages of individuals in specified body mass index (BMI) categories, by sex, race, and income by 

self-appraised weight status, individuals 20 years of age and over, 1994-96 

Sex, race, and income by 

self-appraised weight status 

Respondents 

BMI § (based on self-reported heights and weights) 

Underweight Normal weight Overweight Obese 

(BMI <18.5) (BMI 18.5 - 24.99) (BMI 25 -29.99) (BMI 30 and over) 

Number 

Sex: 

Males: 

Underweight ................................. 171 

About right ..................................... 1,535 

Overweight .................................... 1,104 

Females: 

Underweight ................................. 133 

About right ..................................... 1,144 

Overweight .................................... 1,418 

All individuals 20 and over # ....... 5,530 

.................................................... Percent of individuals .............................................................. 

13.6 71.3 9.8 t5,3 

tO.4 54.5 40.6 4.6 

t* 8.6 53,5 37,9 

32.8 46.3 14.4 t6.6 

4.6 78.9 12,6 4.0 

tO.2 22.9 41,9 35,0 

2.6 42.8 35.6 19.0 

Race 

WHITE: 

Males: 

Underweight ................................. 138 

About right ..................................... 1.257 

Overweight .................................... 970 

Females: 

Underweight ................................. 107 

About right ..................................... 896 

Overweight .................................... 1,145 

BLACK: 

Males: 

Underweight tl ............................ 23 

About right ..................................... 169 

Overweight .................................... 81 

Females: 

Underweight tt ............................ 18 

About right ..................................... 154 

Overweight .................................... 202 

t2.3 82.4 t9.5 T5.8 

to.3 55.7 40.3 3.7 

t* 9.1 54.3 36.6 

32.5 50.2 T9.4 t7.9 

5.0 82.9 9.4 2.7 

to.2 26.5 43.8 29.5 

t25.3 T50.6 T13.6 t10.5 

to.4 46.8 39.6 13.3 

t0.0 tl.0 52.7 46.2 

t18.5 t55.5 t20.7 t5.3 

t2.3 50.1 35.1 12.5 

t0.1 t3.0 34.6 62.2 

i1| i 

§ BMI cutoffs and descriptors are from NIH Clinical Guidelines (see "Table notes"); excludes individuals not reporting height and/or weight. Continu 

t See "Statistical notes," appendix B. 

* Value less than 0.05 but greater than 0. 

# Includes individuals who did not respond to the question on self-appraised weight status. 

The category "race" excludes 370 individuals other other than white or black. 

tt Statistics in this row are potentially unreliable because of small sample size. 

NOTES: Rows and columns may not add to 100 percent because of rounding. 

54 
Table 4.-- Weight status: Percentages of individuals in specified body mass index (BMI) categories, by sex, race, and income by 

self-appraised weight status, individuals 20 years of age and over, 1994-96--continued 

Sex, race, and income by 

self-assessed weight status 

Respondent 

BMI § (based on self-reported heights and weights) 

Underweight Normal weight Overweight Obese 

(BMI <18.5) (BM118.5-24.99) (BMI 25 -29.99) (BMI 30 and over) 

Number 

Income 

UNDER 130% POVERTY: 

Males: 

Underweight tt ............................... 56 

About right ........................................ 364 

Overweight ........................................ 212 

Females: 

Underweight tt ................................ 39 

About right ........................................ 338 

Overweight ....................................... 399 

131-350% POVERTY: 

Males: 

Underweight ..................................... 60 

About right ........................................ 638 

Overweight ....................................... 388 

Females: 

Underweight ..................................... 61 

About right ........................................ 441 

Overweight ....................................... 537 

OVER 350% POVERTY: 

Males: 

Underweight tt ................................ 55 

About right ........................................ 543 

Overweight ....................................... 504 

Females: 

Underweight tt ................................ 33 

About right ........................................ 365 

Overweight ....................................... 482 

.................................................. Percent of individuals ......................................................... 

t10.5 t77.5 t7.3 t4.8 

tl.3 52.7 38.5 7.4 

t0.1 13.4 48.7 37.8 

t37.8 t42.8 t6.4 t13.0 

t4.2 68.4 18.4 9.0 

t0.6 13.6 35.8 50.0 

t0.7 t78.8 t14.8 t5.6 

t0.4 55.3 39.5 4.7 

t0.0 9.8 51.4 38.9 

t18.9 48.2 t26.5 t6.3 

5.6 75.5 14.6 4.3 

t0.2 22.2 40.9 36.7 

t25.0 t63.6 t6.3 t5.1 

t0.0 54.1 42.5 3.4 

t0.0 6.8 56.0 37.2 

t48.7 t45.5 t2.3 t3.5 

t3.6 87.5 7.7 t1.1 

t* 27.2 45.4 27.4 

§ BMI cutoffs and descriptors are from NIH Clinical Guidelines (see "Table notes"); excludes individuals not reporting height and/or weight. 

tt Statistics in this row are potentially unreliable because of small sample size. 

t See "Statistical notes," appendix B. 

* Value less than 0.05 but greater than 0. 

NOTES: Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

55 
Table 5.1a.--BREAD, CEREAL, RICE, AND PASTA GROUP: Number of servings perceived as necessary for good health and percentages of 

individuals reaching perceived goal, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: How many servings from the bread, cereal, rice, and pasta group would you say a person of your age and sex should eat 

each day for good health? 

Selected characteristics 

Percentage 

of 

population 

Percent 

IM.'= 

Individuals consuming 

at least the number 

of servings perceived as 

2 3 4 5 6 or more Don't know necessary for good health § 

............................................................. Percent of individuals ......................................................................... 

1 or less 

Number of daily servings perceived as necessary for good health 

Sex and age (years): 

Males: 

20-39 ....................................... 22.0 20.8 24.2 29.4 12.0 4.3 5.0 4.1 

40-59 ....................................... 16.3 25.3 30.9 25.1 8.8 2.5 4.9 2.5 

60 and over ............................. 9.6 24.7 30.3 23.7 9.0 2.7 3.8 5.8 

20 and over .......................... 47.9 23.1 27.7 26.8 10.3 3.4 4.7 3.9 

Females: 

20-39 ....................................... 22.3 14.8 24.0 26.0 13.2 6.0 13.3 2.7 

40-59 ....................................... 17.1 18.8 21.7 29.7 12.7 7.8 7.3 2.0 

60 and over ............................. 12.7 22.8 30.9 27.1 7.4 4.4 3.8 3.5 

20 and over .......................... 52.1 18.1 24.9 27.5 11.6 6.2 9.0 2.7 

All individuals 20 and over ....... 100.0 20.6 26.3 27.2 11.0 4.8 7.0 3.3 

97.5 

94.5 

96.3 

96.2 

83.6 

85.5 

87.7 

85.2 

90.5 

Income: 

Under 131% poverty ................... 15.8 21.2 26.8 28.5 8.3 2.8 4.6 8.0 

131-350% poverty ...................... 41.2 22.6 27.0 26.8 10.1 4.1 6.6 2.9 

Over 350% poverty ..................... 43.0 18.2 " 25.4 27.0 12.8 6.3 8.3 2.0 

88.9 

91.0 

90.5 

Race: 

White .......................................... 80.6 18.8 26.4 27.1 11.9 5.5 7.8 2.6 

Black .......................................... 11.4 29.6 28.2 28.2 5.8 t 2.3 2.8 3.0 

90.4 

90.2 

National origin: 

Hispanic ..................................... 9.0 27.2 24.5 20.4 7.4 t 3.0 4.7 12.8 

Non-Hispanic .............................. 91.0 19.8 26.4 27.8 11.4 5.0 7.2 2.3 

89.0 

90.6 

Education: 

Grade 8 or less ........................... 6.5 22.9 27.2 24.1 5.9 t 1.0 t 2.1 16.8 

Grades 9-12/GED ....................... 42.0 25.6 28.3 26.8 8.6 3.2 4.3 3.2 

At least some college ................. 50.3 16.0 24.4 27.8 13.8 6.8 9.8 1.4 

89.3 

90.3 

90.6 

§ Excludes individuals responding "don't know" to the number of servings perceived as necessary for good health. 

t See "Statistical notes," appendix B. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-t 

56 
Table 5.lb.--BREAD, CEREAL, RICE, AND PASTA GROUP: Mean numbers of Servings consumed per day (2-day average) by number of servings 

perceived as necessary for good health, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Mean number ' 

of servings 

consumed per day' 1 or less 

Number of daily servings perceived as necessary for good health 

2 3 4 5 6 or more Don't know 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................... 22.0 

40-59 ......................................... 16.3 

60 and over ............................... 9.6 

20 and over ............................ 47.9 

Females: 

20-39 ......................................... 22.3 

40-59 ......................................... 17.1 

60 and over ............................... 12.7 

20 and over ............................ 52.1 

All Individuals 20 and over ......... 100.0 

............................................... Mean number of servings consumed per day ...................................... ............................... 

8.8 7.2 8.8 8.9 9.7 t10.3 t11.3 t9.1 

7.5 6.6 7.5 8.1 8.3 t9.9 t7.0 t7.3 

6.8 5.9 6.8 6.9 8.3 t7.5 t9.3 5.6 

8.0 6.7 7.9 8.3 9.0 9.8 9.4 7.7 

5,9 4.9 5.5 6.4 6.2 t6.3 6.5 t5.2 

5.6 4.8 5.1 5.8 5.8 6.7 6.6 t5.2 

4.8 4.7 4.6 4.9 5.4 t5.7 t5.6 t4.8 

5.6 4.8 5.1 5.8 6.0 6.4 6.4 5.1 

6.7 5.8 6.5 7.0 7.3 7.5 7.4 6.6 

Income: 

Under 131% poverty ..................... 15.8 

131-350% poverty ........................ 41.2 

Over 350% poverty ....................... 43.0 

6.5 5.4 6.9 6.2 6.5 t7.4 t9.3 7.4 

6.5 5.8 6.1 6.9 7.7 7.2 7.2 6.2 

6.9 6.0 6.8 7.4 7.3 7.7 7.2 t5.8 

Race: :1: 

White ............................................ 80.6 

Black ............................................ 11.4 

6.7 5.7 6.4 7.1 7.3 7.7 7.4 5.9 

6.0 5.5 7.2 5.5 t6.5 t6.0 t6.3 t4.0 

National origin: 

Hispanic ....................................... 9.0 

Non-Hispanic ................................ 91.0 

6.7 5.7 6.6 7.4 t6.8 t5.8 t4.7 8.7 

6.7 5.8 6.5 7.0 7.4 7.6 7.6 5.4 

Education: $ 

Grade 8 or less ............................. 6.5 

Grades 9-12/GED ......................... 42.0 

At least some college ................... 50.3 

5.8 5.0 5.1 5.9 t6.8 t7.3 t9.0 7.0 

6.4 5.7 6.6 6.4 6.7 7.3 7.3 6.6 

7.1 6.1 6.7 7.6 7.7 7.6 7.3 t5.8 

t See "Statistical notes," appendix B. 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

57 
Table 5.2a.--VEGETABLE GROUP: Number of servings perceived as necessary for good health and percentages of individuals reaching perceived goal, 

by selected characteristics, individuals 20 years of age and over, 1994.96 

Question: How many servings from the vegetable group would you say a person of your age and sex should eat each day for good health? 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 ....................................... 22.0 

40-59 ....................................... 16.3 

60 and over ............................. 9.6 

20 and over .......................... 47.9 

Females: 

20-39 ....................................... 22.3 

40-59 ....................................... 17.1 

60 and over ............................. 12.7 

20 and over .......................... 52.1 

All individuals 20 and over ...... 100.0 

Number of daily servings perceived as necessary for good health Individuals consuming 

at least the number 

ill 

of servings perceived as 

1 or less 2 3 4 5 or more Don't know necessary for good health § 

..................................................... Percent of individua/s .................................................................................. 

14.0 29.1 29.1 14.7 9.9 3.3 68.3 

15.0 35.7 26.7 11.7 8.7 2.3 69.0 

19.7 37.5 23.0 8.1 6.2 5.4 74.3 

15.5 33.0 27.1 12.4 8.7 3.4 69.7 

7.8 24.4 26.7 24.0 14.6 2.5 45.9 

6.2 27.6 30.8 18.4 15.3 1.7 48.4 

11.9 35.0 28.7 12.4 9.2 3.0 52.1 

8.3 28.0 28.5 19.3 13.5 2.4 48.2 

11.7 30.4 27.8 16.0 11.2 2.8 58.4 

Income: 

Under 131% poverty ................... 15.8 

131-350% poverty ...................... 41.2 

Over 350% poverty .................... 43,0 

12.8 32.7 26.3 13.6 7.4 7.2 54.5 

13.4 33.2 26.7 14.3 9.8 2.7 59.1 

9.8 26.9 29.5 18.6 13.9 1.4 59.2 

Race: 4: 

White .......................................... 80,6 

Black .......................................... 11.4 

10.7 28.9 28.6 17.5 12.2 2.1 57.9 

15.8 41.0 25.9 9.2 5.5 2.7 58.4 

National origin: 

Hispanic ..................................... 9.0 

Non-Hispanic .............................. 91.0 

17.0 33.5 19.0 10.9 7.0 12.6 62.3 

11.2 30.1 28.7 16.5 11.6 1.9 58.1 

Education: ¢ 

Grade 8 or less .......................... 6.5 

Grades 9-12/GED ...................... 42.0 

At least some college ................. 50.3 

18.1 32.9 20.9 8.2 3.1 16.9 68.1 

14.2 33.5 26.9 13.4 9.1 2.9 57.7 

8.9 27.5 29.6 19.3 13.9 0.9 58.4 

§ Dry beans and peas are included here as well as in table 5.5a, "Meat, Poultry, Fish, Dry Beans, and Eggs Group." Excludes individuals responding "don't know" to the number of servin 

perceived as necessary for good health. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

58 
Table 5.2b.--VEGETABLE GROUP: Mean numbers of servings consumed per day (2-day average) by number of servings perceived 

as necessary for good health, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Mean number 

of servings 

consumed per day 

Number of daily servings perceived as necessai 7 for good health 

1 or less 2 3 4 5 or more Don't know 

Percent 

Sex and age (years): 

Males: 

20-39 .......................................... 22.0 

40-59 .......................................... 16.3 

60 and over ................................ 9.6 

20 and over ............................. 47.9 

Females: 

20-39 .......................................... 22.3 

40-59 .......................................... 17.1 

60 and over ................................ 12.7 

20 and over ............................. 52,1 

All Individuals 20 and over ......... 100.0 

.......................................... Mean number of servings consumed per day § .................................................... 

4.5 4.8 4,3 4.4 4.4 4.5 t5.8 

4.0 3.3 3.8 4.2 4.5 4.4 T4.4 

3.8 3.3 3.7 4,2 4,1 t4.8 3.6 

4.2 3.9 4.0 4.3 4.4 4.5 4.8 

3.2 3,2. 3.0 3.3 3.2 3.4 t3.2 

3.2 2.9 2.8 3.4 3.4 3.5 t3.6 

2.9 2.2 2.9 2.9 3.3 3.7 t2.5 

3.1 2.8 2.9 3.2 3.3 3.5 3.1 

3.6 3.5 3.5 3.7 3.7 3.9 4.0 

Income: 

Under 131% poverty ...................... 15.8 

131-350% poverty ......................... 41.2 

Over 350% poverty ........................ 43.0 

3.3 2.9 2.9 3.6 3.4 3.7 4.2 

3.5 3.2 3.5 3.5 3.5 3.8 4.1 

3.9 4.1 3.7 4.0 3.9 4.0 t3.7 

Race: 4: 

White ............................................. 80.6 

Black ............................................. 11.4 

3.6 3.3 3.5 3.7 3.7 3.8 4.0 

3.4 t3.8 3.1 3.7 3.5 t3.3 t2.7 

National origin: 

Hispanic ........................................ 9.0 

Non-Hispanic ................................. 91.0 

3.7 3.4 3.7 3.5 t3.0 t4.1 4.7 

3.6 3.5 3.4 3.8 3.7 3.9 3.6 

Education: :~ 

Grade 8 or less .............................. 6.5 

Grades 9-12/GED .......................... 42.0 

At least some college .................... 50.3 

3.6 3.2 3.1 3.6 t3.8 t5.6 4.4 

3.4 3.5 3.2 3.5 3.4 3.4 3.5 

3.8 3.5 3.8 3.9 3.8 4.1 t4.8 

§ Dry beans and peas are included here as well as in table 5.5a "Meat, Poultry, Fish, Dry Beans, and Eggs Group." 

t See "Statistical notes," appendix B. 

:~ The category "race" excludes individuals other than white or black, and the'category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

59 
Table 5.3a.--FRUIT GROUP: Number of servings perceived as necessary for good health and percentages of individuals reaching perceived goal, 

by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: How many servings from the fruit group would you say a person of your age and sex should eat each day for good health? 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 .......................................... 22.0 

40-59 .......................................... 16.3 

60 and over ................................ 9.6 

20 and over ............................. 47.9 

Females: 

20-39 .......................................... 22.3 

40-59 .......................................... 17.1 

60 and over ................................ 12.7 

20 and over ............................. 52.1 

All Individuals 20 and over .......... 100.0 

Income: 

Under 131% poverty ...................... 15.8 

131-350% poverty ......................... 41.2 

Over 350% poverty ........................ 43.0 

Race: ~: 

White ............................................. 80,6 

Black ............................................. 11,4 

National origin: 

Hispanic ........................................ 9.0 

Non-Hispanic ................................. 91.0 

Education: :1: 

Grade 8 or less .............................. 6.5 

Grades 9-12/GED .......................... 42.0 

At least some college .................... 50.3 

Number of daily servings perceived as necessary for good health Individuals consuming 

at least the number 

of servings perceived as 

1 or less 2 3 4 or more Don't know necessary for good health § 

..................................................... Percent of individuals ........................................................................ 

16.3 27.7 28.2 24.5 3.3 20.6 

17.8 33.9 27.5 17.7 3.1 22.8 

28.7 31.4 24.2 9.9 5.8 38.0 

19.3 30.5 27.2 19.3 3.7 24.8 

9.3 23.0 30.3 34.6 2.8 14.2 

8.2 26.3 37.4 26.4 1.7 18.2 

14.4 32.5 30.5 19.4 3.1 27.7 

10.2 26.4 32.7 28.2 2.5 18.8 

14.6 28.4 30.0 23.9 3.1 21.6 

14.6 29.4 25.8 22.8 7.4 18.1 

15.5 28.6 32.4 . 20.7 2.8 21.1 

13.6 27.8 29.3 27.5 1.8 23.4 

13.3 29.0 30.3 25.0 2.4 20.6 

18.4 29.6 28.6 20.5 2.9 21.2 

12.3 29.1 28.8 17.6 12.3 29.9 

14.8 28.3 30.2 24.6 2.2 20.9 

18.8 29.7 23.5 11.3 16.7 22.1 

17.1 29.8 29.5 20.3 3.4 18.7 

12.1 27.1 31.3 28.6 1.0 24.2 

§ Excludes individuals responding "don't know" to the number of servings perceived as necessary for good health. 

1 See "Statistical notes," appendix B. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

60 
Table 5.3b.--FRUIT GROUP: Mean numbers of servings consumed per day (2=day average) by number of servings perceived 

as necessary for good health, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Mean number 

of servings 

consumed per day 

Number of daily servings perceived as necessary for good health 

1 or less 2 3 4 or more Don't know 

Percent 

Sex and age (years): 

Males: 

20-39 .......................................... 22.0 

40-59 .......................................... 16.3 

60 and over ................................. 9.6 

20 and over .............................. 47.9 

Females: 

20-39 .......................................... 22.3 

40-59 .......................................... 17.1 

60 and over ................................. 12.7 

20 and over .............................. 52.1 

All individuals 20 and over .......... 100.0 

......................................... Mean number of servings consumed per day ..................... , .......................... 

1.4 1.1 1.4 1.3 1.6 tl.2 

1.5 1.1 1.5 1.6 2.0 tO.6 

1.9 1.6 1.9 2.3 2.5 1.2 

1.5 1.2 1.5 1.6 1.8 1.1 

1.3 0.9 1.2 1.3 1.5 t3.0 

1.6 0.8 1.6 1.6 1.9 tl.4 

1.8 1.3 1.6 1.9 2.3 tl.4 

1.5 1.0 1.4 1.6 1.7 2.2 

1.5 1.1 1.5 1.6 1.8 1.5 

Income: 

Under 131% poverty ...................... 15.8 

131-350% poverty .......................... 41.2 

Over 350% poverty ........................ 43.0 

1.2 0.9 1.1 1.3 1.5 1.3 

1.5 1.1 1.5 1.5 1.7 1.7 

1.7 1.3 1.6 1.8 1.9 tl.6 

Race: 

White ............................................. 80.6 

Black .............................................. 11.4 

1.5 1.1 1.4 1.6 1.8 1.4 

1.4 0.9 1.5 1.6 1.5 t0.6 

National origin: 

Hispanic ......................................... 9.0 

Non-Hispanic ................................. 91.0 

1.9 1.7 1.8 1.7 2.2 2.1 

1.5 1.1 1.5 1.6 1.7 1.2 

Education: :1: 

Grade 8 or less .............................. 6.5 

Grades 9-12/GED .......................... 42.0 

At least some college ..................... 50.3 

1.4 0.9 1.4 1.5 tl.3 1.6 

1.3 0.9 1.4 1.3 1.4 1.3 

1.8 1.4 1.6 1.8 2.0 t1.3 

t See "Statistical notes," appendix B. 

:~ The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

61 
Table 5.4a.--MILK, YOGURT, AND CHEESE GROUP: Number of servings perceived as necessary for good health and percentages of individuals 

reaching perceived goal, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: How many servings from the milk, yogurt, and cheese group would you say a person of your age and sex shouldeat 

each day for good health? 

Selected characteristics 

Percentage 

of 

population 

Number of daily servings perceived as necessary for good health 

1 or less 2 4 or more Don't know 

Individuals consuming 

at least the number 

of servings perceived as 

necessary for good health § 

Percent 

Sex and age (years): 

Males: 

20-39 .......................................... 22.0 

40-59 .......................................... 16.3 

60 and over ................................ 9.6 

20 and over ............................. 47.9 

Females: 

20-39 .......................................... 22.3 

40- 59 .......................................... 17.1 

60 and over ................................ 12.7 

20 and over ............................. 52.1 

All individuals 20 and over ......... 100.0 

................................................. Percent of individuals ........................................................................... 

25.2 33.1 23.1 15.0 3.6 30.3 

37.6 30.3 21.5 7.2 3.4 31.4 

43.0 32.0 16.3 3.0 5.7 34.9 

33.0 31.9 21.2 10.0 4.0 31.6 

12.8 29.9 31.3 23.6 2.4 14.0 

21.4 35.7 29.5 10.6 2.8 13.4 

28.9 33.0 23.0 9.8 5.4 14.7 

19.6 32.6 28.7 16.0 3.2 14.0 

26.0 32.3 25.1 13.1 3.6 22.4 

Income: 

Under 131% poverty ...................... 15.8 

131-350% poverty ......................... 41.2 

Over 350% poverty ........................ 43.0 

Race: t 

White ............................................. 80.6 

Black ............................................. 11.4 

24.4 28.1 24,7 14.6 8.2 20.3 

25.5 31.4 25.2 14.5 3.4 20.2 

27.0 34.6 25.1 11.1 2.1 25.1 

24.8 32.2 26.0 14.2 2.8 23.1 

33.7 34.0 18.6 9.9 3.8 16.2 

National origin: 

Hispanic ........................................ 9.0 

Non-Hispanic ................................. 91.0 

Education: :1: 

Grade 8 or less .............................. 6.5 

Grades 9-12/GED .......................... 42.0 

At least some college .................... 50.3 

18.4 29.5 24.5 14.7 12.9 26.1 

26.7 32.5 25,2 12.9 2.7 22.0 

27.1 28.6 19.4 7.7 17.3 19.6 

26.6 31.8 23.7 13.9 4.0 20.4 

25.4 33.2 26.9 13.1 1.4 24.5 

§ Excludes individuals responding "don't know" to the number of servings perceived as necessary for good health. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

62 
Table 5.4b.--MILK, YOGURT, AND CHEESE GROUP: Mean numbers of servings consumed per day (2-day average) by number 

of servings perceived as necessary for good health by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................... 22.0 

40-59 ......................................... 16.3 

60 and over ................................ 9.6 

20 and over ............................. 47.9 

Females: 

20-39 ......................................... 22.3 

40-59 ......................................... 17.1 

60 and over ................................ 12.7 

20 and over .............................. 52.1 

All Individuals 20 and over ......... 100.0 

Number of daily servings perceived as necessary for good health 

Mean number 

of servings 

consumed per day 1 or less 2 3 4 or more Don't know 

............................................... Mean number of servings consumed per day .......................................... 

1.7 1.3 1.8 1.8 2.3 tl.3 

1.5 1.2 1.5 1.8 2.1 t1.1 

1.4 1.2 1.4 1.7 tl.9 1.3 

1.6 1.2 1.6 1.8 2.2 1.2 

1.2 0.8 1.2 1.3 1.4 t1.1 

1.0 0.7 1.1 1.1 1.3 t0.8 

1.0 0.7 1.1 1.3 1.4 t0.7 

1.1 0.8 1.1 1.2 1.4 0.8 

1.3 1.0 1.3 1.4 1.7 1.0 

Income: 

Under 131% poverty ..................... 15.8 

131-350% poverty ......................... 41.2 

Over 350% poverty ....................... 43:0 

1.2 0.9 1.2 1.5 1.4 1.0 

1.3 1.0 1.3 1.4 1.8 1.1 

1.4 1.1 1.4 1.5 1.7 t0.9 

Race: ~: 

White ............................................ 80.6 

Black ............................................. 11.4 

1.4 1.1 1.4 1.5 1.8 1.1 

1.0 0.7 0.9 tl.4 1.2 t0.4 

National origin: 

Hispanic ........................................ 9.0 

Non-Hispanic ................................ 91.0 

1.3 1.2 1.3 1.3 tl.3 1.2 

1.3 1.0 1.3 1.5 1.7 1.0 

Education: 

Grade 8 or less ............................. 6.5 

Grades 9-12/GED ......................... 42.0 

At least some college .................... 50.3 

1.0 0.8 1.0 1.1 tl.2 0.9 

1.3 1.0 1.2 1.4 1.6 1.1 

1.4 1.1 1.5 1.5 1.8 tl.0 

t See "Statistical notes," appendix B. 

~; The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

63 
Table 5.5a.--MEAT, POULTRY, FISH, DRY BEANS, EGGS, and NUTS GROUP: Number of servings perceived as necessary for good health and 

percentages of individuals reaching perceived goal, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: How many servings from the meat, poultry, fish, dry beans, eggs, and nuts group would you say a person of your age 

and sex should eat each day for good health? 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 .......................................... 22.0 

40-59 .......................................... 16.3 

60 and over ................................ 9.6 

20 and over ............................. 47.9 

Females: 

20-39 .......................................... 22.3 

40-59 .......................................... 17.1 

60 and over ................................ 12.7 

20 and over ............................. 52.1 

All individuals 20 and over .......... 100.0 

Income: 

Under 131% poverty ...................... 15,8 

131-350% poverty ......................... 41.2 

Over 350% poverty ........................ 43.0 

Race: $ 

White ............................................. 80.6 

Black ............................................. 11.4 

National origin: 

Hispanic ........................................ 9.0 

Non-Hispanic ................................. 91.0 

Education: $ 

Grade 8 or less .............................. 6.5 

Grades 9-12/GED .......................... 42.0 

At least some college .................... 50.3 

Number of daily servings perceived as necessary for good health Individuals consuming 

at least the number 

of servings perceived as 

1 or less 2 3 4 or more Don't know necessary for good health § 

......................................................... Percent of individuals ............................................................... 

26.7 37.6 24.6 7.4 3.7 63.2 

36.3 36.9 19.4 4.8 2.7 66.4 

46.3 34.0 12.6 1.9 5.2 67.9 

33.9 36.6 20.4 5.4 3.7 65.2 

24.3 40.6 24.1 8.2 2.8 36.7 

30.3 39.8 23.0 5.4 t 1.5 33.9 

43.2 34.6 14.9 3.7 3.6 42.0 

30.9 38.9 21.5 6.2 2.5 37.1 

32.3 37.8 21.0 5.8 3.1 50.5 

28.4 35.4 22.5 6.2 7.4 48.5 

34.4 36.2 21.5 5.1 2.8 51.4 

31.7 40.2 20.0 6.3 1.7 50.3 

32.3 38.8 20.8 5.7 2.4 48.4 

32.9 31.9 25.4 7.3 2.5 56.5 

32.6 32.8 14.8 6.9 12.9 57.1 

32.3 38.3 21.6 5.7 2.1 49.9 

32.0 31.0 18.4 ? 2.3 16.3 52.6 

33.3 35.8 21.1 6.8 3.0 50.1 

31.4 40.6 21.2 5.4 1.3 50.7 

§ One serving is defined as 2.5 ounces of cooked lean meat equivalents. Excludes individuals responding "don't know" to the number of servings 

perceived as necessary for good health. 

? See "Statistical notes," appendix B. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96• 

64 
Table 5.5b.--MEAT, POULTRY, FISH, DRY BEANS, EGGS, AND NUTS GROUP: Mean numbers of servings consumed per day (2-day average) 

by number of servings necessary for good health, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Mean number 

of servings 

consumed per day 

Number of daily servings perceived as necessary for good health 

1 or less 2 3 4 or more Don't know 

Percent 

Sex and age (years): 

Males: 

20-39 .......................................... 22.0 

40-59 .......................................... 16.3 

60 and over ................................ 9.6 

20 and over ............................. 47.9 

Females: 

20-39 .......................................... 22.3 

40-59 .......................................... 17.1 

60 and over ................................ 12.7 

20 and over ............................. 52.1 

All individuals 20 and over ......... 100.0 

Income: 

Under 131% poverty ...................... 15.8 

131-350% poverty ......................... 41.2 

Over 350% poverty ........................ 43.0 

Race: :~ 

White ............................................ 80.6 

Black ............................................. 11.4 

National origin: 

Hispanic ........................................ 9.0 

Non-Hispanic ................................. 91.0 

Education: $ 

Grade 8 or less ............................. 6.5 

Grades 9-12/GED ......................... 42.0 

At least some college .................... 50.3 

................................. Mean number of servings consumed per day § ............................................... 

2.9 2.8 2.8 3.3 2.7 t3.1 

2.7 2.5 2.8 2.9 t2.8 t2.9 

2.2 2.1 2.3 2.5 t2.8 2.1 

2.7 2.5 2.7 3.1 2.7 2.8 

1.7 1.6 1.8 1.8 1.4 tl.4 

1.6 1.5 1.6 1.7 tl.8 tl.9 

1.5 1.5 1.5 1.6 tl.8 t1.4 

1.6 1.5 1.7 1.7 1.6 1.5 

2.2 2.0 2.2 2.3 2.1 2.2 

2.2 1.9 2.1 2.9 2.1 2.2 

2.1 2.0 2.2 2.3 2.1 2.0 

2.2 2.1 2.1 2.2 2.1 t2.6 

2.1 2.0 2.1 2.2 2.0 2.2 

2.6 2.4 2.4 3.1 t2.5 t1.8 

2.3 2.2 2.3 2.4 t2.0 2.4 

2.1 2.0 2.1 2.3 2.1 2.1 

2.1 2.0 2.2 2.3 t1.6 2.1 

2.2 2.1 2.1 2.5 2.1 2.3 

2.1 2.0 2.2 2.2 2.1 t2.3 

§ One serving is defined as 2.5 ounces of cooked lean meat equivalents. 

t See "Statistical notes," appendix B. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

65 
Table 6.1 .--Awareness of health problems related to NOT EATING ENOUGH CALCIUM and type of problems mentioned, 

by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Heard of health problem 

No/don't 

Yes know 

Health problems mentioned 

Bone prol01ems/ 

osteoporosis 

Dental 

problems Other 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52,1 

All individuals 20 and over ............. 100.0 

.............................................. Percent of indMduals .................................................... 

76.5 23.5 70.4 14.4 5.8 

78.7 21.3 70.9 11.6 8.4 

74.6 25.4 63.2 12.0 8.3 

76.9 23.1 69.1 13.0 7.2 

86.6 13.4 79.5 15.4 8.0 

92.3 7.7 85.3 17.9 10.0 

79.7 20.3 70.8 11.4 8.4 

86.8 13.2 79.3 15.2 8.8 

82.0 18.0 74.4 14.2 8.0 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty ............................. 41.2 

Over 350% poverty ............................ 43.0 

72.7 27.3 61.5 12.5 8.1 

81.2 18.8 73.4 15.0 8.6 

86.3 13.7 80.1 14.0 7.4 

Race: 4: 

White ................................................. 80.6 

Black ................................................. 11.4 

84.1 15.9 77.7 14.4 7.6 

73.5 26.5 59.3 15.3 9.7 

National origin: 

Hispanic ............................................ 9.0 

Non-Hispanic ..................................... 91.0 

74.6 25.4 64.8 13.6 8.5 

82.8 17.2 75.3 14.2 8.0 

Education: :1: 

Grade 8 or less .................................. 6.5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

62.9 37.1 45.5 5.4 9.9 

76.0 24.0 68.2 14.1 6.8 

89.6 10.4 83.3 15.3 8.9 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

66 
Table 6.2.--Awareness of health problems related to BEING OVERWEIGHT ~ind type of problems mentioned, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Heard of health problem 

No/don't 

Yes know Heart disease 

Health problems mentioned 

Hypertension Diabetes Other 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All Individuals 20 and over .............. 100.0 

.......................................................... Percent of individuals .......................................................... 

96.0 4.0 76.3 22.9 10.2 42.6 

95.2 4.8 76.9 25.6 15.8 42.6 

89.3 10.7 66.8 16.2 11.1 42.5 

94.4 5.6 74.6 22.5 12.3 42.6 

95.4 4.6 78.1 22.7 17.7 46.7 

97.7 2.3 78.5 28.5 22.2 53.0 

90.8 9.2 66.0 17.7 18.0 43.2 

95.0 5.0 75.3 23.4 19.3 48.0 

94.7 5.3 75.0 22.9 15.9 45.4 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty ............................. 41.2 

Over 350% poverty ............................ 43.0 

90.0 10.0 64.3 17.6 12.1 42.1 

93.4 6.6 72.8 23.1 14.2 43.9 

97.7 2.3 81.0 24.8 18.9 48.0 

Race: 

White ................................................. 80.6 

Black ................................................. 11.4 

94.8 5.2 76.2 23.0 17.1 44.8 

95.0 5.0 70.6 24.8 12.9 52.2 

National origin: 

Hispanic ............................................ 9.0 

Non-Hispanic ..................................... 91.0 

91.1 8.9 66.6 18.0 11.9 42.9 

95.1 4.9 75.8 23.4 16.3 45.6 

Education: :~ 

Grade 8 or less .................................. 6.5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

84.0 16.0 55.3 12.9 10.8 31.7 

93.1 6.9 72.9 22.7 13.8 42.8 

97.6 2.4 79.5 24.4 18.7 49.6 

~: The category °race" excludes individuals other than white or black, and the category "education = excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

67 
Table 6.3.--Awareness of health problems related to EATING TOO MUCH FAT and type of problems mentioned, by selected 

characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

i 

Heard of health problem 

i 

No/don't 

Yes know 

High blood 

Heart disease cholesterol 

Health problems mentioned 

Obesity 

Hypertension Other 

Percent 

Sex and age (years); 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All individuals 20 and over .............. 100.0 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty ............................. 41.2 

Ore r 350~ o poverty ............................ 43,0 

Race: 

White ................................................. 80.6 

Black ................................................. 11.4 

National origin: 

Hispanic ............................................ 9.0 

Non-Hispanic ..................................... 91.0 

Education: $ 

Grade 8 or less .................................. 6.5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

i i 

................................................................. Percent of individuals .................................................................... 

84.3 15.7 65.5 12.9 23.5 10.4 15.2 

90.1 9.9 73.0 14.1 23.7 11.7 22.3 

83.0 17.0 57.5 17.3 26.0 8.7 16.3 

86.0 14.0 66.5 14.2 24.1 10.5 17.9 

88.8 11.2 70.5 15.6 30.0 9.8 20.9 

94.1 5.9 78.8 18.6 23.5 12.4 31.1 

86.1 13.9 58.6 15.8 28.9 8.3 21.9 

89.9 10.1 70.3 16.6 27.6 10.3 24.5 

88.0 12.0 68.5 15.5 25.9 10.4 21.3 

81.9 18.1 54.2 13.9 21.7 11.0 18.9 

85.7 14.3 65.2 15.1 24.7 10.8 18.7 

92.5 7.5 76.8 16.4 28.6 9.8 24.7 

89.3 10.7 70.7 14.9 26.4 9.4 21.8 

79.0 21.0 57.1 16.5 20.2 16.3 19.3 

84.4 15.6 63.4 20.3 25.5 11.4 18.8 

88.4 11.6 69.0 15.0 25.9 10.3 21.6 

75.9 24.1 44.2 10.8 22.1 9.5 13.2 

84.5 15.5 62.8 17.0 22.8 9.9 17.5 

92.7 7.3 76.7 15.0 28.8 11.0 25.9 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

68 
Table 6.4.--Awareness of health problems related to EATING TOO MUCH CHOLESTEROL and type of problems mentioned, by selected 

characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Heard of health problem 

No/don't 

Yes know 

Health problems mentioned 

Heart disease 

Hypertension 

High blood 

cholesterol Other 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All Individuals 20 and over ............. 100.0 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty ............................. 41.2 

Over 350% poverty ............................ 43.0 

Race: 

White ................................................. 80.6 

Black ................................................. 11.4 

National origin: 

Hispanic ............................................ 9.0 

Non-Hispanic ..................................... 91.0 

Education: :~ 

Grade 8 or less .................................. 6.5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

.......................................................... Percent of individuals .......................................................... 

88.9 11.1 77.3 11.5 9.1 15.1 

92.4 7.6 79.9 11.9 7.4 15.1 

83.6 16.4 69.3 7.1 7.9 11.2 

89.1 10.9 76.6 10.8 8.3 14.3 

91.9 8.1 75.6 13.3 11.9 20.2 

93.8 6.2 82.5 12.9 10.7 23.9 

83.2 16.8 69.4 8.5 10.4 17.6 

90.4 9.6 76.4 12.0 11.2 20.8 

89.8 10.2 76.5 11.4 9.8 17.7 

82.2 17.8 63.7 10.9 8.7 20.3 

88.0 12.0 73.3 11.1 11.0 16.4 

94.1 5.9 84.2 12.0 9.0 18.0 

90.9 9.1 79.1 11.1 9.9 16.9 

84.1 15.9 62.8 12.3 12.3 20.5 

84.4 15.6 61.6 12.0 11.6 17.3 

90.3 9.7 77.9 11.4 9.6 17.7 

71.3 28.7 48.5 5.3 10.6 11.9 

86.6 13.4 72.4 11.5 8.8 16.2 

94.9 5.1 83.6 12.2 10.5 20.0 

1: The category "race" excludes individuals other than white or black, and the category "education = excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

69 
Table 6.5.--Awareness of health problems related to NOT EATING ENOUGH FIBER and type of problems mentioned, 

by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Heard of health problem 

No/don't 

Yes know 

Bowel 

problems 

Health problems mentioned 

Other 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All individuals 20 and over .............. 100.0 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty ............................. 41.2 

Over 350% poverty ............................ 43.0 

Race: 4: 

White ................................................. 80.6 

Black ................................................. 11.4 

National origin: 

Hispanic ............................................ 9.0 

Non-Hispanic ..................................... 91.0 

Education: 

Grade 8 or less .................................. 6.5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

Cancer 

......................................... Percent of individuals .......................................................... 

51.7 48.3 39.0 12.7 7.8 

68.6 31.4 49.0 16.3 13.1 

65.8 34.2 50.4 9.6 10.6 

60.3 39.7 44.7 13.3 10.2 

63.2 36.8 49.2 15.3 10.9 

80.0 20.0 62.1 24.3 12.7 

70.0 30.0 58.2 10.0 9.0 

70.4 29.6 55.7 17.0 11.0 

65.5 34.5 50.4 15.2 10.6 

48.2 51.8 35.4 6.7 8.3 

64.7 35.3 49.6 12.6 11.0 

72.7 27.3 56.7 20.9 11.1 

68.4 31.6 53.1 17.2 10.1 

54.0 46.0 39.0 6.9 13.1 

49.8 50.2 37.9 5.8 8.3 

67.1 32.9 51.7 16.2 10.9 

46.5 53.5 32.3 2.9 7.6 

57.6 42.4 43.0 9.9 9.2 

74.9 25.1 59.0 21.5 12.4 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

70 
Table 6.6.--Awareness of health problems related to EATING TOO MUCH SUGAR and type of problems mentioned, by selected 

characteristics, individuals 20 years of age and over, 1994-96 

Percentage 

of 

population 

Heard of health problem Health problems mentioned 

No/don't 

Yes know 

Selected characteristics 

Dental 

problems Diabetes Obesity Other 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over. ................................ 52.1 

All individuals 20 and over .............. 100,0 

.................................................. Percent of individuals .......................................................... 

76.6 23.4 17.7 41.0 15.4 23.1 

77.7 22.3 10.8 47.5 21.4 22.7 

79.8 20.2 9.0 56.2 22,0 14.8 

77.6 22.4 13.6 46,2 18.8 21.3 

78.2 21.8 13.2 49.9 28.1 19.8 

86.2 13.8 13.4 59.0 31.8 22.3 

84.1 15.9 8.5 68.1 25.7 16.2 

82.2 17.8 12.1 54.9 28.7 19.7 

80.0 20.0 12.8 50.7 23.9 20.5 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty ............................. 41.2 

Over 350% poverty ............................ 43.0 

Race: 

White ................................................. 80.6 

Black ................................................. 11.4 

78.0 22.0 10.9 54.6 13.8 18.5 

80.0 20.0 12.7 50.4 21.7 21.2 

80,8 19.2 13.7 49.6 29.8 20.6 

79,6 20.4 13.4 49.7 25.8 20.3 

79.0 21.0 11.2 51.2 15.3 21.6 

National origin: 

Hispanic ............................................ 9.0 

Non-Hispanic ..................................... 91.0 

Education: 

Grade 8 or less .................................. 6,5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

82.4 17.6 11.1 60.6 11.6 23,7 

79.8 20.2 13,0 49.8 25.2 20.2 

77.4 22.6 3.8 62.1 9.2 12.8 

78.6 21.4 10.0 52.0 22.2 19.2 

81.8 18.2 16.2 48.3 27.5 22.5 

1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

71 
Table 6.7.--Awareness of health problems related to EATING TOO MUCH SALT OR SODIUM and type of problems mentioned, 

by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All Individuals 20 and over ............. 100.0 

Heard of health problem 

No/don't 

Yes know 

Health problems mentioned 

Heart disease 

Hypertension Other 

....................................... Percent of individuals .......................................................... 

84.3 15.7 23.4 56.1 21,4 

88.8 11.2 29.5 60.0 23.0 

86.0 14.0 26.7 52.0 23.0 

86.2 13.8 26.2 56.6 22.2 

87.7 12.3 25.8 54.4 27.7 

94.6 5.4 31.2 67.6 37.0 

90.5 9.5 30.8 54.2 31.4 

90.7 9.3 28.8 58.7 31.7 

88.5 11.5 27.5 57.7 27.2 

Income: 

Under 131% poverty .......................... 15,8 

131-350% poverty ............................. 41,2 

Over 350% poverty ............................ 43.0 

83.2 16.8 19.1 51.1 26.7 

87.4 12.6 28.3 55.1 26.3 

91.5 8.5 29.9 62.6 28.1 

Race: :1: 

White ................................................. 80.6 

Black ................................................. 11.4 

88.6 11.4 29.7 57.0 26.4 

91.1 8.9 19.0 .66.6 31.4 

National origin: 

Hispanic ............................................ 9.0 

Non-Hispanic ..................................... 91.0 

82.1 17.9 17.5 43.5 33.8 

89.1 10.9 28,5 59.1 26.5 

Education: :~ 

Grade 8 or less .................................. 6.5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

79,1 20.9 22.5 42.5 27.3 

84.9 15.1 24.5 54:9 25.3 

92,7 7.3 30.6 62.4 28.6 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

72 
Table 7.1 .--Knowledge regarding the relationship between physical form and type of fat, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Question: Which kind of fat is more likely to be a liquid rather than a solid...? (Correct answer in bold in column head) 

Selected characteristics 

Pementage 

of 

population 

Saturated 

fats 

Polyunsaturated 

fats 

Equally likely 

to be liquids 

Don't 

know 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All Individuals 20 and over ............ 100.0 

...................................................... Percent .................................................................... 

12.8 28.1 30.4 28.7 

11.1 28.2 28.9 31.8 

12.5 22.7 22.1 42.7 

12.1 27.1 28.2 32.6 

14.1 24.9 27.1 34.0 

10.7 33.6 27.2 28.5 

10.8 22.9 23.5 42.7 

12.2 27.3 26.3 34.3 

12.2 27.2 27.2 33.5 

. " 

Income: 

Under 131% poverty ........................ 15.8 

131-350% poverty ............................ 41.2 

Over 350% poverty .......................... 43.0 

12.2 16.5 28.7 42.7 

12.6 24.8 27.6 35.0 

11.7 33.4 26.3 28.7 

Race: :l: 

White ............................................... 80.6 

Black ................................................ 11.4 

11.9 29.8 26.6 31.7 

18.0 15.2 33.5 33.3 

National origin: 

Hispanic ........................................... 9,0 

Non-Hispanic ................................... 91.0 

11.7 16.8 25.4 46.1 

12.2 28.2 27.4 32,2 

Education: $ 

Grade 8 or less ................................ 6.5 

Grades 9-12/GED ............................ 42.0 

At least some college ....................... 50.3 

8.7 5.9 23.0 62.4 

13.3 20.1 29.8 36.8 

11.7 35.9 25.5 26.8 

The category "race" excludes individuals other than white or black, and the category 'education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey. 1994-96. 

73 
Table 7.2.--Knowledge regarding presence of fat in cholesterol-free foods, by selected characteristics, individuals 20 

years of age and over, 1994-96 

Question: If a food has no cholesterol is it also...? (Correct answer in bold in column head) 

Selected characteristics 

Percentage 

of 

population 

Low in 

saturated 

fat 

High in Could be either 

saturated high or low Don't 

fat in saturated fat know 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All individuals 20 and over ............ 100.0 

Income: 

Under 131% poverty ........................ 15.8 

131-350% poverty ............................ 41.2 

Over 350% poverty .......................... 43.0 

Race: ~: 

White ............................................... 80.6 

Black ................................................ 11,4 

National origin: 

Hispanic ........................................... 9.0 

Non-Hispanic ................................... 91.0 

Education: ~: 

Grade 8 or less ................................ 6.5 

Grades 9-12/GED ............................ 42.0 

At least some college ....................... 50.3 

...................................................... Percent ........................................................... 

24.0 3.8 55.6 16.6 

23.3 4.1 55.9 16.8 

27.5 4.6 43.9 24.0 

24.4 4.1 53.3 18.2 

24.3 3.2 57.3 15.2 

24.3 5.2 54.4 16.1 

26.7 3.5 44.7 25.1 

24.9 3.9 53.3 17.9 

24.7 4.0 53,3 18.0 

26.8 5.5 43.5 24.2 

25.4 4.2 50.6 19.9 

23.2 3.2 59.5 14.0 

24.0 3.8 55.3 17.0 

28.2 4.1 47.4 20.4 

25.3 5.5 46.0 23.2 

24.6 3.8 54.0 17.5 

26.5 6.4 28.1 39.1 

24.3 4.3 51.3 20.1 

24.6 3.4 58.4 13.6 

1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

74 
Table 7.3.--Knowledge regarding type of foods in which cholesterol occurs, by selected characteristics, individuals 20 

years of age and over, 1994-96 

Question: Is cholesterol found in...? (Correct answer in bold in column head) 

Selected characteristics 

Percentage 

of 

population 

Vegetables Animal products ALL foods 

and like meat and containing 

vegetable oils dairy products fat or oil 

Don't 

know 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All individuals 20 and over ............ 100.0 

...................................................... Percent .................................................................... 

t 1.5 26.7 59.3 12.5 

t 1.4 36.9 52.2 9.5 

t 0.9 40.1 44.6 14.4 

1.3 32.9 53.9 11.8 

t 1.5 33.1 55.8 9.6 

1.9 43.5 47.3 7.2 

t 1.4 42.0 40.5 16.1 

1.6 38.7 49.3 10.4 

1.5 35.9 51.5 11.1 

Income: 

Under 131% poverty ........................ 15.8 

131-350% poverty ............................ 41.2 

Over 350% poverty .......................... 43.0 

2.3 30.9 49.4 17.4 

1.5 35.0 50.9 12.6 

1.1 38.7 52.9 7.4 

Race: 

White ............................................... 80.6 

Black ................................................ 11.4 

1.2 36.3 52.4 10.1 

3.0 31.2 48.3 17.5 

National origin: 

Hispanic ........................................... 9.0 

Non-Hispanic ................................... 91.0 

t 1.7 32.4 49.7 16.3 

1.5 36.3 51.7 10.6 

Education: ~: 

Grade 8 or less ................................ 6.5 t 2.6 33.3 37.4 26.7 

Grades 9-12/GED ............................ 42.0 1.7 32.6 52.0 13.8 

At least some college ....................... 50.3 1.2 38.9 53.0 6.8 

i 

t See "Statistical notes," appendix B. 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

75 
Table 7.4.--Knowledge regarding saturated fat in vegetable oil, by selected characteristics, individuals 20 years of age and over, 

1994-96 

Question: If a product is labeled as containing only vegetable oil is it...? (Correct answer in bold in column head) 

Selected characteristics 

Percentage 

of 

population 

Low in 

saturated 

fat 

High in Could be either 

saturated high or low Don't 

fat in saturated fat know 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All individuals 20 and over ............ 100.0 

...................................................... Percent ................................................................ 

35.5 4.6 44.8 15.1 

34.0 4.2 48.3 13.5 

37.1 3.7 39.9 19.3 

35.3 4.3 45.0 15.4 

32.4 7.4 48.2 12.0 

35.9 4.2 49.1 10.8 

33.9 4.9 42.3 18.9 

33.9 5.8 47.0 13.3 

34.6 5.0 46.1 14.3 

Income: 

Under 131% poverty ........................ 15.8 

131-350% poverty ............................ 41.2 

Over 350% poverty .......................... 43.0 

33.9 6.3 36.3 23.5 

35.6 5.9 43.6 14.9 

33.9 3.8 52.0 10.3 

Race: ~: 

White ............................................... 80.6 

Black ................................................ 11.4 

34.3 5.0 48.3 12.4 

38.1 5.9 36.2 19.7 

National origin: 

Hispanic ................ : .......................... 9.0 

Non-Hispanic ................................... 91.0 

30.2 3.5 44.6 21.6 

35.0 5.2 46.2 13.6 

Education: ~: 

Grade 8 or less ................................ 6.5 

Grades 9-12/GED ............................ 42.0 

At least some college ....................... 50.3 

33.5 6.5 27.7 32.3 

35.9 5.7 41.8 16.6 

33.4 4.3 52.2 10.0 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

76 
Table 7.5.--Knowledge regarding the meaning of the term "light" on the food label, by selected characteristics, individuals 20 

years of age and over, 1994-96 

Question: If a food product is labeled "light" does that mean that compared to a similar product not labeled "light" it is...? 

(Correct answer in bold in column head) 

Selected characteristics 

Percentage 

of 

population 

Lower in 

calories 

Lower in 

fat 

Lower in 

calories 

and/or fat 

Something 

else 

Don't 

know 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All individuals 20 and over ............ 100.0 

.............. -- ...................................... Percent .......................................................................... 

14.4 11.0 42.8 21.1 10.7 

15.6 11.0 35.3 23.2 14.9 

11.8 17.6 31.2 21.8 17.5 

14.3 12.3 37.9 21.9 13.5 

17.3 9.4 43.2 17.8 12.3 

14.5 11.0 35.5 25.8 13.2 

13.3 13.7 27.5 24.9 20.5 

15.4 1 t .0 36.8 22.2 14.6 

14.9 11.6 37.3 22.1 14.1 

Income: 

Under 131% poverty ........................ 15.8 

131-350% poverty ............................ 41.2 

Over 350% poverty .......................... 43.0 

14.8 11.0 37.8 17.2 19.2 

15.5 11.3 38.7 20.4 14.1 

14.3 12.2 35.9 25.4 12.3 

Race: :1: 

White ............................................... 80.6 

Black ................................................ 11.4 

15.5 11.5 37.2 23.1 12.6 

12.0 10.9 39.2 18.5 19.4 

National origin: 

Hispanic ........................................... 9.0 

Non-Hispanic ................................... 91.0 

12.3 8.6 42.1 19.8 17.3 

15.1 11.9 36.9 22.3 13.8 

Education: :~ 

Grade 8 or less ................................ 6.5 

Grades 9-12/GED ............................ 42.0 

At least some college ....................... 50.3 

14.0 13.0 27.3 12.9 32.8 

14.3 11.7 37.2 21.9 14.9 

15.5 11.3 38.9 23.5 10.9 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

77 
Table 8.1 .--FAT: Percentages of individuals giving the correct answer to the questions below, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Question: Based on your knowledge, which has more fat: ...? (Correct answer in bold in column head) 

Selected characteristics 

Percentage Regular hamburger 

of or 

population ground round? 

Loin pork chops 

or 

pork spare ribs? 

Hot dogs 

or 

ham? 

Peanuts 

or 

popcorn? 

Yogurt 

or 

sour cream? 

Porterhouse 

steak 

or round steak? 

................................................................................ Percent ......................................................................................................... 

Sex and age (years): 

Males: 

20-39 ......................................... 22.0 

40-59 ......................................... 16.3 

60 and over ............................... 9.6 

20 and over ............................ 47.9 

Females: 

20-39 ......................................... 22.3 

40-59 ......................................... 17.1 

60 and over ............................... 12.7 

20 and over ............................ 52.1 

Allindividuals 20 and over ......... 100.0 

71.9 61.1 59.7 82.1 83.8 46.1 

80.2 64.4 64.7 83.1 82.3 47.9 

78.5 62.1 61.9 83.5 77.8 51.3 

76.0 62.4 61.9 82.7 82.1 47.7 

78.5 64.0 57.9 88.0 88.0 43.2 

86.3 75.7 67.7 92.2 90.1 54.9 

81.6 69.5 57.0 87.2 80.1 54.0 

81.8 69.1 60.9 89.2 86.8 49.7 

79.1 65.9 61.4 86.1 84.5 48.7 

Income: 

Under 131%povedy ..................... 15.8 

131-350%poverty ........................ 41.2, 

Over350%pove~y ....................... 43.0 

69.4 54.3 48.7 77.1 77.0 36.4 

79.6 64.8 60.1 85.4 82.8 46.5 

82.1 71.3 67.1 90.0 89.0 55.4 

Race: ~: 

White ............................................ 80.6 

Black ............................................ 11.4 

82.4 68.8 66.7 88.6 87.2 52.1 

70.7 61.0 35.9 75.4 72.9 40.5 

National origin: 

Hispanic ....................................... 9.0 

Non-Hispanic ................................ 91.0 

68.2 50.1 51.6 75.3 79.8 33.2 

80.1 67.5 62.3 87.2 85.0 50.3 

Education: :~ 

Grade 8 or less ............................. 6.5 

Grades 9-12/GED ......................... 42.0 

At least some college ................... 50.3 

64.7 50.9 39.5 74.4 66.3 35.4 

80.4 64.6 58.8 84.1 83.6 47.2 

80.1 68.9 66.4 89.4 87.6 51.9 

:~ The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

78 
Table 8.2.--SATURATED FAT: Percentages of individuals giving the correct answer to the questions below, by selected 

characteristics, individuals 20 year s of age and over, 1994-96 

Question: Based on your knowledge, which has more saturated fat: ...? (Correct answer in bold in column head) 

Selected characteristics 

i 

Percentage Liver Butter 

of or or 

population t-bone steak? margarine? 

Egg white 

or 

egg yolk? 

Skim milk 

or 

whole milk? 

.................................................................. Percent ......................................................................... 

Sex and age (years): 

Males: 

20-39 .......................................... 22.0 

40-59 .......................................... 16.3 

60 and over ................................. 9.6 

20 and over .............................. 47.9 

Females: 

20-39 .......................................... 22.3 

40-59 .......................................... 17.1 

60 and over ................................. 12.7 

20 and over .............................. 52.1 

All individuals 20 and over .......... 100.0 

70.2 77.2 74.5 91.1 

63.9 75.5 77.3 93.6 

50.7 74.6 77.7 92.9 

64.2 76.1 76.1 92.3 

68.0 76.3 83.7 95.9 

58.1 71.8 85.5 95.3 

48.0 66.1 85.6 91.0 

59.8 72.3 84.7 94.5 

61.9 74.2 80.6 93.4 

Income: 

Under 131% poverty ...................... 15.8 

131-350% poverty .......................... 41.2 

Over 350% poverty ........................ 43.0 

62.6 69.9 67.7 88.9 

62.2 75.2 80.3 93.2 

61.4 74.7 85.6 95.3 

Race: :~ 

White ............................................. 80.6 

Black .............................................. 11.4 

61.2 75.1 83.2 95.1 

64.6 68.0 69.2 86.2 

National origin" 

Hispanic ......................................... 9.0 

Non-Hispanic ................................. 91.0 

65.9 70.0 69.9 90.2 

61.5 74.6 81.7 93.8 

Education: :l: 

Grade 8 or less .............................. 6.5 

Grades 9-12/GED .......................... 42.0 

At least some college ..................... 50.3 

50.2 63.5 63.1 82.3 

63.5 71.6 76.6 92.5 

62.0 77.6 86.1 95.7 

:~ The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

79 
Table 9.1.--Perceived importance of FOOD SAFETY, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: Now think about buying food. When you buy food, how important is food safety--very important, somewhat 

important, not too important, or not at all important? 

Selected characteristics 

Percentage 

of Very 

population important 

Percent 

Sex and age (years): 

Males: 

20-39 ............................................... 22.0 

40-59 ............................................... 16.3 

60 and over ...................................... 9.6 

20 and over ................................... 47.9 

Females: 

20-39 ............................................... 22.3 

40-59 ............................................... 17.1 

60 and over ...................................... 12.7 

20 and over .................................. 52.1 

All Individuals 20 and over .............. 100,0 

Somewhat Not too 

important important 

Not at all 

important 

Don't 

know 

.......................................................... Percent .......................................................................... 

~.9 17.9 3.7 2.3 t0.3 

81.1 14.8 2.5 t0.9 t0.8 

81.0 !3.0 2.6 tl.4 2.0 

78.7 15.8 3.1 1.6 0.8 

86.1 12.1 t1.2 t0.3 t0.3 

91.6 6.6 tl.0 t0.7 t0.1 

90.0 7.5 t0.7 t0.3 tl.5 

88.9 9.2 1.0 t0.4 t0.5 

84.0 12.4 2.0 1.0 0.6 

Income: 

Under131%poverty .......................... 15.8 

131-350%pove~y .............................. 41.2 

Over350%poverty ............................ 43.0 

Race: 

White ................................................. 80.6 

Black ................................................. 11.4 

National origin: 

Hispanic ............................................. 9.0 

Non-Hispanic ..................................... 91.0 

Education: :1: 

Grade 8 or less .................................. 

Grades 9-12/GED .............................. 

At least some college ........................ 

85.0 11.7 2.0 t0.5 t0.8 

84.9 11.3 1.4 1.4 0.9 

82.7 13.6 2.6 t0.8 t0.4 

83.2 12.9 2.2 1.2 0.5 

90.2 7.8 t0.2 t0.6 tl.2 

81.1 12.7 t2.4 t2.1 t1.7 

84.3 12.3 2.0 0.9 0.5 

6.5 84.3 11.6 ? 1.5 t 0.6 

42.0 85.3 10.7 1.7 1.5 

50.3 82.9 13.9 2.4 0.6 

See "Statistical notes," appendix B. 

The category "race" excludes individuals other than white or black and the category "education" excludes individuals who could not be classified. 

t2.1 

0.8 

t 0.3 

NOTE: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

80 
Table 9.2.--Perceived importance of NUTRITION, by selected characteristicsi !ndividuals 20 years of age and over, 1994-96 

Question: Now think about buying food. When you buy food, how important is nutrition--very important, somewhat 

important, not too important, or not at all important? 

Selected characteristics 

Percentage 

of 

population 

Very Somewhat 

important important 

Not too Not at all Don't 

important important know 

Percent 

Sex and age (years): 

Males: 

20-39 ............................................... 22.0 

40-59 ............................................... 16.3 

60 and over ...................................... 9.6 

20 and over ................................... 47.9 

Females: 

20-39 ............................................... 22.3 

40-59 ............................................... 17.1 

60 and over ...................................... 12.7 

20 and over ................................... 52.1 

All individuals 20 and over .............. 100.0 

.......................................................... Percent .......................................................................... 

49.4 41.0 8.1 tl.3 t0.3 

54.4 39.0 4.5 t1.1 t1.1 

64.8 26.6 4.8 2.2 t1.6 

54.1 37.5 6.2 1.4 0.8 

64.6 32.0 2.7 t0.6 t0.0 

73.1 23.7 2.5 t0.3 t0.3 

~.5 19.9 3.1 t0.3 2.2 

69.8 26.3 2.7 t0.5 0.6 

62.3 31.7 4.4 0.9 0.7 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty .............................. 41.2 

Over 350% poverty ............................ 43.0 

Race: 4: 

White ................................................. 80.6 

Black ................................................. 11.4 

65.5 28.1 3.5 tl.0 1.9 

62.6 30.8 4.5 1.3 0.7 

60.8 33.8 4.6 t0.5 t0.3 

60.5 33.6 4.5 0.9 0.6 

71.0 23.4 3.7 tO.5 tl.5 

National origin: 

Hispanic ............................................. 9.0 

Non-Hispanic ..................................... 91.0 

Education: 

Grade 8 or less ............................... .'.. 6.5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

71.4 19.0 7.0 tl.5 tl.0 

61.4 32.9 4.1 0.8 0.7 

68.7 23.0 3.9 tl.2 3.2 

61.8 30.0 6.1 1.4 0.7 

~.0 34.2 3.0 t0.5 t0.3 

t See "Statistical notes," appendix B. 

The category "race" excludes individuals other than white or black and the category "education" excludes individuals who could not be classified. 

NOTE: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

81 
Table 9.3.--Perceived importance of PRICE, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: Now think about buying food. When you buy food, how important is price--very important, somewhat 

important, not too important, or not at all important? 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 ............................................... 22.0 

40-59 ............................................... 16.3 

60 and over ...................................... 9.6 

20 and over ................................... 47.9 

Females: 

20-39 ............................................... 22.3 

40-59 ............................................... 17.1 

60 and over ...................................... 12.7 

20 and over ................................... 52.1 

All individuals 20 and over .............. 100.0 

Very Somewhat Not too Not at all Don't 

important important important important know 

II 

.......................................................... Percent .......................................................................... 

44.8 ' 39.2 12.5 3.4 t 0.2 

35.5 43.3 15.7 4.7 t 0.8 

37.7 37.1 14.9 8.9 t 1.4 

40.2 40.2 14.1 4.9 0.6 

45.4 40.7 11.0 3.0 t 0.0 

42.8 45.4 9.6 1.9 t 0.3 

54.7 31.9 9.9 3.0 t 0.5 

46.8 40.1 10.3 2.6 t 0.2 

43.7 40.1 12.1 3.7 0.4 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty .............................. ' 41.2 

Over 350% poverty ............................ 43.0 

Race: t 

White ................................................. 80.6 

Black ................................................. 11.4 

National origin: 

Hispanic ............................................. 9.0 

Non-Hispanic ................................ ..... 91.0 

Education: 

Grade 8 or less .................................. 

Grades 9-12/GED .............................. 

At least some college ........................ 

67.3 23.1 7.3 1.9 t 0.4 

49.3 37.5 10.1 2.7 t 0.4 

29.5 48.9 15.7 5.4 t 0.4 

40.4 42.7 12,6 3.9 0.4 

63.7 24.5 8,3 2.9 ? 0.5 

50.2 33.2 13,2 ? 3.1 t 0.4 

43.0 40.8 12,0 3.8 0.4 

6.5 65.7 18.2 10,9 3.9 " 

42.0 50.5 34.0 11,4 3.7 

50.3 34.9 48.4 12,7 3.8 

i 

See "Statistical notes," appendix B. 

The category "race" excludes individuals other than white or black and the category "education" excludes individuals who could not be classified. 

t 1.2 

t0.4 

t0.3 

NOTE: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding, 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

82 
Table 9.4.--Perceived importance of KEEPING QUALITY, by selected char~icteristics, individuals 20 years of age 

and over, 1994-96 

Question: Now think about buying food. When you buy food, how important is how well the food keeps--very 

important, somewhat important, not too important, or not at all important? 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 ............................................... 22.0 

40-59 ............................................... 16.3 

60 and over ...................................... 9.6 

20 and over ................................... 47.9 

Females: 

20-39 ............................................... 22.3 

40-59 ............................................... 17.1 

60 and over ...................................... 12.7 

20 and over ................................... 52.1 

All individuals 20 and over .............. 100.0 

Very 

important 

Somewhat 

important 

Not too 

important 

Not at all 

important 

Don't 

know 

...................................................... Percent .......................................................................... 

48.1 34.9 12.9 3.2 t0.9 

55.1 29.9 11.9 1.8 t1.3 

56.9 29.4 9.4 2.6 1.7 

52.3 32.1 11.8 2.6 1.2 

57.5 32.7 8.9 t0.9 t0.1 

58.1 33.2 6.8 1.6 t0.2 

~.7 19,8 4.6 t0.9 t0.9 

61.6 29.7 7.2 1.1 t0.3 

57.1 30.9 9.4 1.8 0.7 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty .............................. 41.2 

Over 350% poverty ............................ 43.0 

Race: ¢ 

White ................................................. 80.6 

Black .................................................. 11.4 

National origin: 

Hispanic ............................................. 9.0 

Non-Hispanic ..................................... 91.0 

Education: ~: 

Grade 8 or less .................................. 6.5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

~.3 ~.9 4.8 1.2 t0.8 

62.5 27.1 7.8 1.8 0.8 

46.5 38.1 12.6 2.1 t0.7 

53.2 33.2 11.1 1.9 0.6 

81.0 15.4 tl.2 t0.9 tl.5 

66.2 27.3 4.0 t0.9 tl.5 

56.2 31.2 9.9 1.9 0.7 

74.2 20.5 2.9 t 0.9 t 1.4 

66.5 24.7 6.5 1.4 0.9 

47.2 37.4' 12.6 2.4 t 0.5 

t See "Statistical notes," appendix B. 

:~ The category "race" excludes individuals other than white or black and the category "education" excludes Individuals who could not be classified. 

NOTE: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

83 
Table 9.5.--Perceived importance of EASE OF PREPARATION, by selected characteristics, individuals 20 years of 

age and over, 1994-96 

Question: Now think about buying food. When you buy food, how !mportant is how easy the food is to prepare--very 

important, somewhat important, not too important, or not at all important? 

Selected characteristics 

Percentage 

of 

population 

Very Somewhat 

important important 

Not too 

important 

Not at all Don't 

important know 

Percent 

Sex and age (years): 

Males: 

20-39 ............................................... 22.0 

40-59 ............................................... 16.3 

60 and over ...................................... 9.6 

20 and over ................................... 47.9 

Females: 

20-39 ............................................... 22.3 

40-59 ............................................... 17.1 

60 and over ...................................... 12.7 

20 and over ................................... 52.1 

All individuals 20 and over .............. 100.0 

.......................................................... Percent .......................................................................... 

35.2 40.4 17.5 6.3 t 0.6 

35.1 37.8 19.1 6.9 t 1.2 

35.1 34.3 21.4 7.9 t 1.3 

35.2 38.3 18.8 6.8 0.9 

39.1 40.3 15.9 4.7 t 0.0 

39.1 42.8 14.9 3.1 t 0.1 

41.1 35.9 17.4 5.2 t 0.5 

39.6 40.1 15.9 4.3 t 0.1 

37.5 39.2 17.3 5.5 0.5 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty .............................. 41.2 

Over 350% poverty ............................ 43.0 

Race: ~: 

White ................................................. 80.6 

Black ................................................. 11.4 

45.7 29.6 17.1 7.1 t 0.6 

39.7 38,.2 17.1 4.6 t 0.5 

32.3 43.7 17.6 5.8 1" 0.5 

35.7 40.6 17.9 5.4 0.4 

51.5 31.7 10.6 5.0 t 1.1 

National origin: 

Hispanic ............................................. 9.0 

Non-Hispanic ..................................... 91.0 

Education: :1: 

Grade 8 or less .................................. 6.5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

42.7 33.1 18.2 5.5 t 0.4 

36.9 39.8 17.2 5.5 0.5 

47.8 30.6 15.3 5.1 t 1.2 

39.2 36.1 18.1 6.0 ? 0.6 

34.6 42.9 17.0 5.2 1" 0.4 

? See "Statistical notes," appendix B. 

The category "race" excludes individuals other than white or black and the category "education" excludes individuals who could not be classified. 

NOTE: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

84 
Table 9.6.--Perceived importance of TASTE, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: Now think about buying food. When you buy food, how important is taste--very important, somewhat 

important, not too important, or not at all important? 

Selected characteristics 

Percentage 

of Very 

population important 

Somewhat 

important 

Not too 

important 

Not at all 

important 

Don't 

know 

Percent 

Sex and age (years): 

Males: 

20-39 ............................................... 22.0 

40-59 ............................................... 16.3 

60 and over ...................................... 9.6 

20 and over ................................... 47.9 

Females: 

20-39 ............................................... 22.3 

40-59 ............................................... 17.1 

60 and over ...................................... 12.7 

20 and over ................................... 52.1 

All individuals 20 and over .............. 100.0 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty .............................. 41.2 

Over 350% poverty ............................ 43.0 

Race: :r 

White ................................................. 80.6 

Black ................................................. 11.4 

National origin" 

Hispanic ............................................. 9.0 

Non-Hispanic ..................................... 91.0 

Education: :~ 

Grade 8 or less .................................. 6.5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

................................................................ Percent ................................................................ 

~.0 19.0 tl.6 t0.2 t0.2 

~.9 18.3 1.7 t0.3 t0.8 

79.5 15.9 2.7 tl.0 t0.9 

79.1 18.1 1.9 t0.4 t0.5 

85.1 13.7 tl.0 t0.2 t0.1 

88.0 11.2 t0.6 t0.2 t0.0 

87.5 10.3 1.7 t0.2 t0.2 

86.6 12.1 1.0 t0.2 t0.1 

83.0 15.0 1.4 t0.3 0.3 

84.0 12.8 2.4 t0.4 t0.4 

84.2 14.3 0.9 t0.3 to.3 

81.5 16.4 115 t012 t0.3 

82.9 15.3 1.4 t0.2 t0.3 

87.1 10.5 tl.3 t0.5 t0.5 

79.5 17.0 t2.4 t0.4 t0.7 

83.4 14.8 1.3 t0.3 t0.3 

86.8 9.6 t2.6 t0.2 t0.8 

85.9 12.0 1.4 t0.4 t0.3 

80.2 18.1 1.2 t0.2 t0.2 

t See "Statistical notes," appendix B. 

:~ The category "race" excludes individuals other than white or black and the category "education" excludes individuals who could not be Classified. 

NOTE: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

85 
Table 10.1 .--Beliefs with potential to influence dietary behavior, MEN 20 years of age and older, 1994-96 

Question: Now I am going to read some statements about what people eat. Please tell me if you 

strongly agree, somewhat agree, somewhat disagree, or strongly disagree with the statement. 

Statement 

Strongly Somewhat 

agree agree 

Somewhat 

disagree 

Strongly Don't 

disagree know 

MEN: n=2,846 

........................................................................ Percent ......................................................................... 

Choosing a healthy diet is just a 

matter of knowing what foods are 

good and what foods are bad ......................... 

Eating a variety of foods each day 

probably gives you all the vitamins 

and minerals you need .................................... 

37.3 ~.3 15.3 4.9 tO.2 

33.1 43.7 17.4 5.5 tO.3 

Some people are born to be fat and " 

some thin; there is not much you can 

do to change this ........................................... 13.7 

Starchy foods, like bread, potatoes, 

and rice, make people fat ............................... 11.8 

27.5 32.6 26.1 t0.2 

28.9 31.5 27.2 0.6 

There are so many recommendations 

• about healthy ways to eat, it's hard 

to know what to believe .................................. 39.5 41.6 13.3 5.3 tO.2 

What you eat can make a big difference 

in your chance of getting a disease, 

like heart disease or cancer ........................... 57.8 32.7 6.2 3.0 t0.3 

The things I eat and drink now are 

healthy so there is no reason for me to 

make changes ............................................... 16.3 37.3 36.0 10.2 t 0.2 

t See "Statistical notes," appendix B. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

86 
Table 10.2.--BeUefs with potential to influence dietary behavior, WOMEN 20 years of age and older, 1994-96 

Question: Now I am going to read some statements about what people eat. Please tell me if you 

strongly agree, somewhat agree, somewhat disagree, or strongly disagree with the statement. 

Strongly Somewhat Somewhat 

Statement agree agree disagree 

Strongly 

disagree 

Don't 

know 

WOMEN: n=2,803 

Choosing a healthy diet is just a 

matter of knowing what foods are 

good and what foods are bad ......................... 

Eating a variety of foods each day 

probably gives you all the vitamins 

and minerals you need .................................... 

Some people are born to be fat and 

some thin; there is not much you can 

do to change this ........................................... 

Starchy foods, like bread, potatoes, 

and rice, make people fat ............................... 

There are so many recommendations 

about healthy ways to eat, it's hard 

to know what to believe .................................. 

What you eat can make a big difference 

in your chance of getting a disease, 

like heart disease or cancer ........................... 

The things I eat and drink now are 

healthy so there is no reason for me to 

make changes ... ............................................ 

........................................................................ Percent ......................................................................... 

40.3 40.6 13.6 5.4 t0.2 

34.2 40.1 19.2 6.4 t0.1 

12.2 25.7 34.9 27.1 t0.1 

12.7 21.1 34.9 31.0 t0.3 

40.1 40.3 13.0 6.5 t0.2 

63.5 27.9 6.1 2.3 t0.2 

15.3 35.2 36.5 13.1 t * 

t See "Statistical notes," appendix B. 

* Value less than 0.05 but greater than 0. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

87 
Table 11.--Percentages of individuals who say they are the person most responsible for household meals, 

by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: Are you the person MOST responsible for planning or preparing the meals in your 

household? 

Selected characteristics 

Percentage 

of 

population 

Yes No Don't know 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All individuals 20 and over ............ 100.0 

Income: 

Under 131% poverty ........................ 15.8 

131-350% poverty ............................ 41.2 

Over 350% poverty .......................... 43.0 

Race: ~: 

White ............................................... 80.6 

Black ................................................ 11.4 

National origin: 

Hispanic ........................................... 9.0 

Non-Hispanic ................................... 91.0 

Education: ~: 

Grade 8 or less ......... :~..................... 6.5 

Grades 9-12/GED ............................ 42.0 

At least some college ....................... 50.3 

.................................. Percent ......................................... 

33.6 65.9 t 0.5 

25.6 74:1 t 0.3 

24.9 74.5 t 0.7 

29.1 70.4 t 0.5 

81.9 17.8 t 0.4 

90.4 9.4 t 0.2 

89.7 10.1 t 0.2 

86.6 13.1 t 0.3 

59.1 40.5 0.4 

69.4 30.0 t 0.5 

58.5 41.2 t 0.3 

55.9 43.7 t 0.4 

58.3 41.3 0.4 

63.3 36.5 t 0.3 

52.8 46.4 t 0.7 

59.8 39.9 0.3 

60.9 38.7 t 0.5 

58.3 41.4 t 0.3 

59.7 39.9 t 0.4 

t See "Statistical notes," appendix B. 

The category "race" excludes individuals other than white or black and the category "education" excludes 

individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

88 
Table Notes 

Tables 1.1a-l.llb. Perceived adequacy of own diet, mean intakes, and 

percentages of individuals meeting (or failing to meet) specified health 

goals or levels of intake 

Recommended Dietary Allowances. The RDAs provide a safety factor 

appropriate to each nutrient (except energy) and exceed the actual 

requirements of most individuals (Food and Nutrition Board, National 

Research Council 1989, p. 2). In other words, individuals with intakes 

below the RDA do not necessarily have inadequate intakes. 

Overweight. Individuals classified as overweight are those with a body 

mass index (BMI) of 25 or more. This definition encompasses all 

individuals classified as either overweight (BMI = 25 to 29.9) or obese 

(BMI = 30 or more), according to the clinical guidelines issued by the 

National Heart, Lung, and Blood Institute (National Institutes of Health 

1998). 

BMI can be calculated by dividing weight in pounds by the square of height 

in inches and then multiplying by 703. For example, for a person who 

weighs 170 pounds and is 5 feet 9 inches tall (69 inches), BMI is calculated 

as follows: [170 ÷ (69)2] × 703 = 25.1. Persons not reporting height or 

weight were excluded from the estimates in the table. 

Safety factors for the various nutrients were assigned in different ways and 

are of different magnitudes. Seventy-five percent of the RDA for one 

nutrient does not necessarily correspond to 75 percent of the RDA for 

another nutrient. Although RDAs are most appropriately applied to groups, 

a comparison of individual intakes, averaged over a sufficient length of 

time, to the RDA allows an estimate to be made about that individual's 

probable risk of deficiency (Food and Nutrition Board, National Research 

Council 1989, p. 9). For most nutrients, RDAs are intended to be average 

intakes over at least 3 days. For others, (for example, vitamins A and B-12), 

they may be averaged over several months (Food and Nutrition Board, 

National Research Council 1989, p. 20). Estimates in these tables are based 

on 2-day averages of intakes. 

The BMIs in this report are based on self-reported weights and heights; 

measured weights and heights are not available from the CSFII/DHKS 

1994-96. Research has shown that while differences between mean selfreported and measured weight and height are small, some adults tend to 

underreport weight or overreport height or both, biasing the accuracy of 

BMI estimates (Pao et al. 1989, Rowland 1990, Plankey et al. 1997). The 

percentage of adults classified as overweight or obese (BMI = 25 or more) 

was 54.9, based on'measured weights and heights in the 1988-94 National 

Health and Nutrition Examination Survey (Flegal et al. 1998). This does not 

differ greatly from the 53.2 percent of adults classified as overweight or 

obese based on self-reported weights and heights in the CSFII I994-96 

(U.S. Department of Agriculture, Agricultural Research Service 1998a). 

Some individuals in the CSFII 1994-96 may have been assigned to the 

wrong BMI category due to errors in reporting of weight or height. However, the data here are being used to show relationships between BMI and 

attitudes/perceptions related to diet rather than for clinical assessment. 

Calcium. Although a new Dietary Reference Intake (DRI) for calcium 

was announced in 1997, guidance on interpretation and uses of the 

DRIs had not been issued when this report was written, so the 1989 

RDA was used in table 1.4b. 

Fiber. The National Cancer Institute recommends that individuals 

consume 20 to 30 grams of fiber per day (National Institutes of Health, 

National Cancer Institute 1987). 

Fat, saturated fat, and cholesterol. Both the 1995 and the 2000 Dietary 

Guidelines for Americans recommend that people choose a diet which 

provides no more than 30 percent of calories from fat, less than 10 

percent of calories from saturated fat, and 300 mg or less of cholesterol 

(Dietary Guidelines Advisory Committee 1995; U.S. Department of 

Agriculture and U.S. Department of Health and Human Services 1995, 

2000). The 1995 guidelines were in effect during the CSFII/DHKS 

1994-96. 

89 
Sodium. The National Research Council recommends that daily intakes 

of salt (sodium chloride) be limited to 6 g. Six g of salt contains 2,400 

mg of sodium (National Research Council, Committee on Diet and 

Health 1989). 

Added sugars. This category includes white, brown, and raw sugar, corn 

syrup, honey, molasses, and artificial sweeteners containing carbohydrate that were eaten separately or used as ingredients in processed or 

prepared foods, such as breads, cakes, soft drinks, jams, and ice cream. 

Added sugars does not include sugars such as fructose and lactose that 

occur naturally in foods such as fruit and milk. The Food Guide Pyramid recommends that people try to limit "added sugars" to 6 tsp a day 

in a 1,600- calorie diet (6.0 percent of calories), 12 tsp at 2,200 calories 

(8.7 percent of calories), or 18 tsp at 2,800 calories (10.3 percent of 

food calories) (U.S. Department of Agriculture 1992, Cleveland et al. 

1997). 

intake. Component 8 measures total cholesterol intake. Component 9 

measures total sodium intake. Component 10 examines variety in a person's 

diet. This last component, dietary variety, is assessed by totaling the number 

of different foods that a person eats in a day in amounts sufficient to contribute at least one-half of a serving in a food group. 

The 1996 mean HEI score for the U.S. population was 64. The 1994-96 

CSFII was used to calculate the components of the HEI. When necessary, 

food mixtures were disaggregated, so their ingredients could be assigned to 

the appropriate food category. 

Mean number of servings per day. These estimates are based on 

USDA's Food Guide Pyramid (U.S. Department of Agriculture 1992) 

and calculated using data from USDA's 1994-96 CSFII (U. S. Department of Agriculture, Agricultural Research Service 1998b). For the 

method used to derive Pyramid servings, see Cleveland et al. (1997). 

Tables 2.1a-2.11b. Perceived importance of dietary guidance and 

means of associated dietary or health characteristics 

Healthy Eating Index. The HEI (Bowman et al. 1998) is a measure of 

overall quality of diet. The HEI score is the sum of 10 components 

representing different aspects of a healthful diet. Each component has a 

maximum score of 10 and a minimum score of zero, so the maximum 

HEI score is 100. High component scores indicate intakes close to 

recommended ranges or amounts; low component scores indicate less 

compliance with recommended ranges or amounts. 

Components 1-5 measure the degree to which a person's diet conforms to 

USDA's Food Guide Pyramid servings recommendations for the five major 

food groups: grain, vegetable, fruit, milk, and meat. Component 6 measures 

total fat consumed as a percentage of total food energy intake. Component 7 

measures saturated fat consumption as a percentage of total food energy 

• Body mass index. See p. 89, note for Overweight. 

• Vegetable servings. Dry beans and peas are included in these estimates. 

• Fiber. See p. 89. 

• Fat, saturated fat, and cholesterol. See p. 89. 

• Added sugars. See left-hand column, top. 

• Sodium. See left-hand column, top 

• In the "b" tables, the categories "not too important" and "not at all 

important" were combined because of the small cell sizes in these two 

groups. "Cell size" refers to the unweighted number of individuals in a 

given sex-age or demographic group. 

90 
Tables 3.1 and 3.2. Macronutrient sources of food energy, by perceived 

importance of dietary guidance 

Degree of importance. Respondents were asked to rate how important 

specified dietary guidance was to them personally, using a four-point 

scale: very important, somewhat important, not too important, or not at 

all important. Responses were collapsed into two categories: "very or 

somewhat important" and "not too or not at all important." 

Mean percentages of calories from protein, fat, fatty acids, carbohydrate, and alcohol. The percentage of calories from protein, fat, fatty 

acids, carbohydrate, and alcohol was calculated by multiplying each 

individual's 2-day average intake of protein by 4 kcal/g, fat and fatty 

acids by 9 kcal/g, carbohydrate by 4 kcal/g, and alcohol 7 kcal/g. These 

values were divided by the person's 2-day average food energy intake 

and multiplied by 100 to obtain the percentage of an individual's total 

food energy intake from each nutrient. Individual percentages were 

totaled and divided by the number of people in the group in the left 

column to obtain the mean percentage per individual for that group. 

The general factors 4, 9, 4, and 7 give estimates for a typical mixed diet 

(Merrill and Watt 1973). Percentages may not add up to 100 percent because general factors were used instead of food-specific factors and because 

of rounding. Fifteen individuals who had no food intake for the day were 

excluded from the calculations for these tables. 

Table 4. Weight status: Percentages of individuals in specified body 

mass index categories 

Self-appraised weight status. Respondents were asked "Do you consider 

yourself to be overweight, underweight, or about right?" One individual 

responded, "Don't know," and no answer was determined for 25 

individuals. The "All individuals 20 and over" row in the table includes 

all who provided height and weight, regardless of whether or not they 

answered the self-appraised weight status question. 

• Body mass index. See p. 89, Overweight. 

Tables 5.1a-5.5b. Number of servings perceived as necessary for good 

health; percentages of individuals reaching perceived goal; and mean 

numbers of servings consumed per day 

Question. Respondents were asked, "Let's begin by talking about the 

number of servings from different food groups that a person should eat 

each day. How many servings from the (FOOD GROUP) would you 

say a person of your age and sex should eat each day for good health?" 

A range of servings was not accepted as an answer. 

Servings. The Food Guide Pyramid (U. S. Department of Agriculture 

1992) and the Dietary Guidelines for Americans (U.S. Department of 

Agriculture and U.S. Department of Health and Human Services 1995, 

2000) specify numbers of servings one should eat from five major food 

groups. According to the Pyramid and the Guidelines, everyone should 

eat a least the lowest number of servings within recommended ranges: 

fruit, 2--4 servings; vegetables, 3-5 servings; dairy, 2-3 servings; grain, 

6-11 servings; and meat, 5-7 ounces to provide a total of 2-3 servings. 

Mean numbers of servings. These estimates were calculated using data 

from the 1994-96 CSFII (U.S. Department of Agriculture, Agricultural 

Research Service 1998b). For the method used to derive Pyramid 

servings, see the reference by Cleveland et al. (1997). 

In previously published tables that report estimates of Pyramid servings, dry 

beans and peas were tabulated with the vegetable group alone in order to 

avoid double counting. However, for this set of tables, dry beans and peas 

were tabulated with both the vegetable group and the meat group because 

respondents could correctly have considered them part of either group when 

responding to the DHKS question. Also, the meat group was read to respondents as the "Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group," which 

is the exact name of the group used in consumer publications about the 

Pyramid. 

91 
Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group. In the last 

column of table 5.5a and in table 5.5b, one serving was defined as 2.5 

ounces of cooked lean-meat equivalents. 

Tables 6.1-6.7. Awareness of health problems related to eating behavior 

(or being overweight) and type of problems mentioned 

Respondents were asked, "Have you heard about any health problems 

caused by (BEHAVIOR)?" (See table titles for specific behaviors.) 

Those who responded "yes" were then asked to specify those problems. 

The health problems most often mentioned are presented. 

The percentages in the columns under "Health problems mentioned" are 

based on all individuals responding to the question, not just those who 

responded "yes." Of those who said they had heard of health problems, 

some mentioned more than one problem, while others did not mention 

any. The "other" column excludes those who said they had heard of 

health problems but did not specify a problem. For these reasons, the 

sum of the percentages in the columns under "Health problems mentioned" may not equal the percentage of individuals who said they had 

heard of health problems. 

• Bowel problems. Also includes mention of colitis, colon problems, 

constipation, digestive problems, diverticulosis, or irregularity. 

• Dental problems. Also includes mention of cavities, caries, or tooth 

problems. 

• Diabetes. Also includes mention of high blood sugar. 

Heart disease. Also includes mention of arteriosclerosis, atherosclerosis, 

clogged arteries, coronary disease, hardening of the arteries, heart 

problems, or heart attack. 

• Hypertension. Also includes mention of high blood pressure. 

• Obesity. Also includes mention of fat/overweight. 

Tables 7.1-7.5. Knowledge of food characteristics related to fat, cholesterol, and calories 

• The correct answer is bold in each table. 

Tables 8.1 to 8.2. Percentages of individuals giving the correct answer 

about the food with the most fat or saturated fat 

• The correct answer is bold on each table. 

Tables 9.1-9.6. Perceived importance of factors related to buying food 

• This series of questions asks the respondent how important certain 

factors are when he or she buys food. 

Tables 10.1 to 10.2. Beliefs with potential to influence dietary behavior 

• This series of questions asks the respondent how much he or she agrees 

or disagrees with statements that may be related to his or her willingness to make dietary changes. 

92 
Appendix A. Counts of 2-day Respondents 20 Years of Age and Over 

and Population Percentages 

Table 12 shows the unweighted counts of survey respondents in each 

sex-age, income, race, Hispanic origin, and education group, as well as 

the weighted percentages of the population they represent. 

Table 13 shows the unweighted counts of survey respondents in each 

category in tables 1.1b-l.llb. 

Weights are used to account for differential rates of selection and 

nonresponse, to calibrate the sample to match population characteristics 

known to be correlated with eating behavior, and to equalize intakes 

over the 4 quarters of the year and the 7 days of the week. 

The category "race" excludes 370 individuals who gave their race as 

other than white or black, and the category "education" excludes 61 

individuals who could not be classified. 

The statistics presented in tables 1-11 are based on the data from all 

appropriate respondents. Individuals who did not answer a question 

were excluded from the calculations for that question. Fasters--individuals reporting they consumed no foods or beverages for the day-- 

were included in the calculations for most tables. However, 15 fasters 

(5 on day 1 and 10 on day 2) were excluded from the calculations for 

the Healthy Eating Index in table 2.2b and the mean percentages of 

calories from protein, fat, fatty acids, carbohydrate, and alcohol in table 

3.2. 

Persons not reporting height or weight were excluded from tables 

providing BMI because height and weight are needed for the calculation. 

Table 12.-- Counts of 2-day respondents 20 years of age and over 

and population percentages, by sex and age, 1994-96 

Selected characteristics 

2-day 

count 

(unweighted) 

2-day 

percentage of 

population 

(weighted) 

Number 

Sex and age (years): 

Males: 

20-39 ................................................... 848 

40-59 ................................................... 1,024 

60 and over ......................................... 974 

20 and over ............. : ........................ 2,846 

Females: 

20-39 ................................................... 826 

40-59 ................................................... 1,022 

60 and over ......................................... 955 

20 and over ...................................... 2,803 

All individuals 20 and over .................... 5,649 

Income: 

Under 131% poverty ............................... 1,451 

131-350% povedy .................................. 2,176 

Over 350% poverty ................................. 2,022 

Race: 

White ...................................................... 4,617 

Black ...................................................... 662 

National origin: 

Hispanic ................................................. 456 

Non-Hispanic .......................................... 5,193 

Education: 

Grade 8 or less ....................................... 576 

Grades 9-12/GED ................................... 2,545 

At least some college ............................. 2,467 

Percent 

22.0 

16.3 

9.6 

47.9 

22.3 

17.1 

12.7 

52.1 

100.0 

15.8 

41.2 

43.0 

80.6 

11.4 

9.0 

91.0 

6.5 

42.0 

50.3 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

93 
Table 13.--Counts of individuals in tables 1.1b to 1.11b, 1994-96 

Selected characteristics 

Calories 

Too About 

high right 

Protein 

Too About 

low right 

Fiber 

Too 

low 

About 

right 

Calcium 

Too About 

low right 

Iron 

Too About 

low right 

mm 

Vitamin C 

m 

About 

right 

Too 

low 

.............................................................................................. Numbe~ ................................................................................................ 

319 457 279 480 237 517 276 506 

346 600 281 616 216 698 293 658 

132 763 140 682 116 695 148 738 

797 1,820 700 1,778 569 1,910 717 1,902 

382 389 426 341 368 404 289 499 

358 608 437 526 345 606 310 663 

189 704 259 637 183 672 179 715 

929 1,701 1,122 1,504 896 1,682 778 1,877 

,726 3,521 1,822 3,282 1,465 3,592 1,495 3,779 

Sex and age(years): 

Males: 

20-39 ................................... 329 434 89 605 

40-59 ................................... 396 535 106 760 

60 and over ......................... 260 606 56 778 

20 and over ...................... 985 1,575 251 2,143 

Females: 

20-39 ................................... 349 389 174 545 

40-59 ................................... 484 449 135 760 

60 and over ......................... 309 559 77 775 

20 and over ...................... 1,142 1,397 386 2,080 

Allindividuals 20 and over ...... 2,127 2,972 637 4,223 

Income: 

Under 131% poverty ............... 448 790 184 

131-350% poverty .................. 806 1,161 253 

Over 350% poverty ................. 873 1,021 200 

1,056 398 870 450 809 371 868 382 925 

1,640 659 1,380 693 1,272 580 1,375 581 1,463 

1,527 669 1,271 679 1,201 514 1,349 532 1,391 

Race: 

White ...................................... 1,806 2,411 500 

Black ...................................... 221 348 75 

3,470 1,436 2,918 1,611 2,706 1,185 2,963 1,277 3,064 

507 189 411 195 388 180 421 138 480 

National origin: 

Hispanic ................................. 140 245 59 

Non-Hispanic .......................... 1,987 2,727 578 

316 134 233 144 240 117 254 114 283 

3,907 1,592 3,288 1,678 3,042 1,348 3,338 1,381 3,496 

Education: 

Grade 8 or less ....................... 116 348 50 

Grades 9-12/GED ................... 1,006 1,295 320 

At least some college ............. 990 1,289 261 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

428 

1,891 

1,860 

91 377 104 350 89 365 104 382 

793 1,573 833 1,468 671 1,596 718 1,682 

833 1,527 872 1,425 692 1,591 660 1,676 

Continued 

94 
Table 13.--Counts of individuals in tables 1.1b to 1.11b, 1994-96--continued 

Selected characteristics 

Too 

high 

Fat 

About 

right 

Saturated fat 

Too About 

high right 

Cholesterol 

Too About 

high right 

Salt or sodium 

Too About 

high right 

Sugars and sweets 

Too About 

high right 

............................................................................. Numbe~ ............................................................................................. 

Sex and age (years): 

Males: 

20-39 ................................................ 477 

40-59 ................................................ 506 

60 and over ....................................... 287 

20 and over .................................... 1,270 

Females: 

20-39 ................................................ 459 

40-59 ................................................ 525 

60 and over ....................................... 276 

20 and over .................................... 1,260 

Allindividuals 20 and over ...................... 2,530 

291 394 311 324 404 227 489 302 429 

423 368 468 331 562 273 614 309 599 

574 237 554 193 651 174 699 225 644 

1,288 999 1,333 848 1,617 674 1,802 836 1,672 

295 354 346 257 461 229 490 347 399 

422 365 512 300 609 243 678 407 530 

587 201 579 228 610 138 719 251 619 

1,304 920 1,437 785 1,680 610 1,887 1,005 1,546 

2,592 1,919 2,770 1,633 3,297 1,284 3,689 1,841 3,220 

Income: 

Under 131% poverty ............................ 540 714 

131-350% poverty ................................ 962 1,010 

Over 350% poverty .............................. 1,028 868 

406 679 375 784 317 907 418 844 

739 1,077 637 1,267 502 1,409 699 1,251 

774 1,014 621 1,246 465 1,373 724 1,125 

Race: 

White ................................................... 2,153 2,083 

Black ................................................... 254 325 

1,637 2,296 1,376 2,750 1,050 3,060 1,550 2,614 

200 314 175 361 157 418 198 404 

National origin: 

Hispanic ............................................... 173 205 

Non-Hispanic ....................................... 2,357 2,387 

112 183 97 249 78 264 121 253 

1,807 2,587 1,536 3,048 1,206 3,425 1,720 2,967 

Education: 

Grade 8 or less .................................... 146 325 

Grades 9-12/GED ................................ 1,132 1,157 

At least some college .......................... 1,230 1,076 

109 293 111 326 97 386 116 371 

871 1,219 773 1,440 598 1,636 821 1,451 

921 1,226 734 1,494 578 1,625 885 1,361 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

95 
Appendix B. Statistical Notes 

Estimates based on small cell sizes may tend to be less statistically reliable 

than those based on larger cell sizes. "Cell size" refers to the unweighted 

number of individuals in a given sex-age or demographic group (see 

appendix A). 

The guidelines (listed below) for determining when a cell size is small take 

into account the average design effect for the survey. The design effect 

results from the complex sample design and from the procedures used to 

weight the data. When the design effect is 1.00, its effect on accuracy is 

negligible; a larger design effect implies a greater effect on variance. The 

guidelines derive from a policy statement that specifies the use of a broadly 

calculated design effect (Federation of American Societies for Experimental 

Biology 1995). In that role, we are using a variance inflation factor. The 

variance inflation factor is 1.97 for the survey data set used in generating 

these tables (that is, for DHKS respondents with 2 days of CSFII data). 

Guidelines for Flagging 

Daggers are used in the tables to mark---or flag---estimates that may be less 

statistically reliable than unmarked estimates. 

Rule 1. An estimated mean is flagged when it is based on a cell size of less 

than 30 times the average design effect or when its coefficient of 

variation (CV) is equal to or greater than 30 percent. The CV is the 

ratio of the estimated standard error of the mean to the estimated 

mean, expressed as a percentage. 

Rule 2. An estimated proportion (percent) that exceeds 25 percent and 

falls below 75 percent is flagged when it is based on a cell size of 

less than 30 times the average design effect or when the CV is 

equal to or greater than 30 percent. 

Rule 3. An estimated proportion of 25 percent or lower or 75 percent or 

higher is flagged when the smaller of np and n(1-p) is less than 8 

times the average design effect, where 

n is the cell size on which the estimate is based, and 

p is the proportion expressed as a fraction. 

Tables To Which Rules Apply 

Rule 1 is applied to data in the 1st and 3rd data columns of tables 1.1b1.11b and to all data in tables 2.1b-2.11b, 3.1, 3.2, and 5.1b-5.5b to flag 

estimates that should be used with caution. It applies to mean nutrient 

intakes; mean food intakes; and means expressed as percentages, such as 

mean intakes of nutrients expressed as percentages of Recommended 

Dietary Allowances. 

Rules 2 and 3 are applied to the 2nd and 4th data columns in tables 1. lb1.11b and to all data in tables 1.1a-l.lla, 2.1a-2.11a, 4, 5.1a-5.5a, and 6-- 

11 to flag estimates that should be used with caution. 

96 
Appendix C. Standard Error Tables 

Standard error tables carry the same table numbers as tables in the body of 

the report, except that the suffix se is added after the table number. For 

example, the table providing standard errors for table 1.1 is labeled table 

1.1se, A dash (-) in a cell indicates that the estimated mean or percent was 0 

and there is no corresponding standard error. 

The standard errors of the mean and percentage estimates in this report were 

estimated by the Taylor series linearization method as implemented by 

SUDAAN (Shah et al. 1993). The particular implementation used requires 

pairs of Primary Sampling Units (PSUs), where the PSUs are 

characterized by the sample design (Chu and Goldman 1998). 

97 
Table 1.1ase.--CALORIES: Standard errors of perceived adequacy of own diet, by selected characteristics, individuals 20 years of 

age and over, 1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in calories? 

Selected characteristics 

Percentage 

of 

population 

Too 

low 

Too 

high 

About Don't 

right know 

................................................................. Percent- ........................................................................... 

Sex and age (years): 

Males: 

20-39 ................................................ 22,0 

40-59 ................................................ 16.3 

60 and over ....................................... 9,6 

20 and over .................................... 47,9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All Individuals 20 and over ................ 100.0 

1.4 2.9 2.5 1.1 

0.8 1.9 2.0 1.1 

0.6 2.1 2.0 0.6 

0.7 1.7 1.5 0.7 

1.5 2.4 2.6 0.4 

0.6 1.9 2.1 0.6 

0.9 1.7 1.8 0.6 

0.7 1.3 1.5 0.3 

0.5 1.1 1.1 0.4 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41.2 

Over 350% poverty .............................. 43.0 

1.2 2.2 1.8 0.9 

0.7 1.4 1.3 0.7 

0.8 1.4 1.6 0.3 

Race: 

White ................................................... 80.6 

Black ................................................... 11.4 

0.6 1.2 1.2 0.5 

2.4 2.7 2.2 0.8 

National origin: 

Hispanic ............................................... 9,0 

Non-Hispanic ....................................... 91.0 

1.6 2.4 2.7 1.9 

0.6 1.1 1.2 0.3 

Education: :1: 

Grade 8 or less .................................... 6.5 

Grades 9-12/GED ................................ 42.0 

At least some college .......................... 50.3 

1.6 2.4 3.2 1.4 

0.8 1.6 1.5 0.7 

0.7 1.6 1.7 0.3 

:1: The category "race" excludes individuals of other races, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

98 
Table 1.1bse.--CALORIES: Standard errors of mean intakes (2-day average) and percentages of individuals who are overweight (based 

on self-reported height and weight), by perceived adequacy of intake, by selected characteristics, individuals 20 years of age 

and over, 1994-96 

Selected characteristics 

Individuals who think the amount of 

calories they consume is "TOO HIGH" 

Mean 

calorie intake 

Percentages of individuals 

who are overweight § 

Individuals who think the amount of 

calories they consume is "ABOUT RIGHT" 

ii 

Mean Percentages of individuals 

calorie intake who are overweight § 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

AIIindividuals 20 and over ..................... 

Kilocalories Percent Kilocalories Percent 

86 4.7 81 3.7 

61 2.7 47 2.8 

57 2.8 35 2.3 

44 2.6 38 1.6 

40 3.5 34 2.9 

25 2.4 35 3.0 

33 3.1 23 2.9 

24 1.7 19 2.0 

27 1.5 21 1.3 

Income: 

Under 131%pove~y ................................. 

131-350%pove~y ........................ : ............ 

Over350%poverty ................................... 

75 2.9 61 2.8 

48 2.1 32 1.6 

36 2.6 40 2.0 

Race: ~: 

White ........................................................ 

Black ........................................................ 

28 1.8 24 1.4 

66 2.2 118 3.2 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

113 4.8 65 4.4 

29 1.6 24 1.4 

Education: ~: 

Grade 8 or less ......................................... 

Grades 9-12/GED ..................................... 

At least some college ............................... 

135 4.8 82 3.0 

41 2.5 43 1.7 

39 1.9 26 1.8 

§ Body Mass Index (BMI) at or above 25; based on NIH Clinical Guidelines (see "Table notes"). Excludes individuals not reporting height and weight. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

99 
Table 1.2ase.--PROTEIN: Standard errors of perceived adequacy of own diet, by selected characteristics, individuals 20 years of 

age and over, 1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in protein? 

Percentage 

Selected characteristics of Too 

population low 

Too 

high 

About Don't 

right know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40- 59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All individuals 20 and over ................ 100.0 

1.5 1.5 2.0 1.3 

1.1 1.3 1.5 0.7 

1.0 1.2 1.7 1.0 

0.7 0.9 1.2 0.7 

1.6 1.2 2.0 0.4 

1.1 1.4 1.6 0.3 

1.0 0.9 1.4 0.9 

0.8 0.9 1.2 0.3 

0.6 0.6 0.9 0.4 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41,2 

Over 350% poverty .............................. 43.0 

1.5 1.7 2.0 1.1 

1.1 0.9 1.5 0.4 

0.9 0.9 1.2 0.7 

Race: 4: 

White ................................................... 80.6 

Black .................................................... 11.4 

0.6 0.7 0.9 0.4 

1.4 2.0 2.9 1.1 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

2.0 2.4 2.6 0.8 

0.6 0.7 0.9 0.4 

Education: :1: 

Grade 8 or less .................................... 6.5 

Grades 9-12/GED ................................ 42.0 

At least some college .......................... 50.3 

1.6 1.3 2.4 1.2 

1.1 1.0 1.5 0.9 

0.9 0.7 1.2 0.2 

~: The category "race" excludes individuals of other races, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

100 
Table 1.2bse.--PROTEIN: Standard errors of mean intakes as percentages of the 1989 Recommended Dietary Allowances (RDA) 

(2-day average) and percentages of individuals with mean protein intake below 100 percent of the 1989 RDA, 

by perceived adequacy of intake, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Individuals who think the amount of 

protein they consume is "TOO LOW" 

Mean protein 

intake 

Percentages of individuals 

with mean protein intake below 

100% of the 1989 RDA 

Individuals who think the amount of 

protein they consume is "ABOUT RIGHT" 

Mean protein 

intake 

Percentages of individuals 

with mean protein intake below 

100% of the 1989 RDA 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

All Individuals 20 and over ..................... 

Income: 

Under 131% poverty ................................. 

131-350% poverty ..................................... 

Over 350% poverty ................................... 

Race: :1: 

White ........................................................ 

Black ........................................................ 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

Education: :1: 

Grade 8 or less ......................................... 

Grades 9-12/GED ..................................... 

At least some college ............................... 

Percent of RDA Percent Percent of RDA Percent 

6 5.1 4 1.8 

6 4.4 3 2.0 

5 7.2 2 1.9 

4 2.8 2 1.3 

5 4.0 3 2.2 

4 4.5 2 2.0 

6 7,5 2 2.4 

3 2.7 1 1.4 

3 1.8 1 1.0 

6 5.1 3 2.6 

4 3.5 2 1.8 

5 3.2 2 1.1 

2 1.9 2 1.2 

8 7.2 4 2.6 

6 7.6 4 2.7 

3 1.9 1 1.1 

7 8.1 3 3.1 

3 3.3 2 1.7 

5 3.4 2 1.3 

~: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

101 
Table 1.3ase.--FIBER: Standard errors of perceived adequacy of own diet, by selected characteristics, individuals 20 years 

of age and over, 1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in fiber? 

Selected characteristics 

Percentage 

of 

population 

Too 

low 

Too About Don't 

high right know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All individuals 20 and over ................ 100.0 

2.9 0,6 2.6 1.0 

1.7 0.8 1.8 0.6 

1.7 0.8 2.0 0.7 

1.5 0.4 1.4 0.5 

2.5 0.7 2.7 0.6 

1.8 0,7 1.8 0,4 

1.6 0.2 1.9 0.9 

1.4 0.4 1.6 0.4 

1.2 0.3 1.2 0.4 

income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41.2 

Over 350% poverty .............................. 43.0 

1.9 0.6 1.9 1.4 

1.5 0.4 1.7 0.6 

1.7 0.4 1.7 0.3 

Race: 4: 

White ................................................... 80.6 

Black ................................................... 11.4 

1.2 0.3 1.2 0.3 

2.8 0.7 2.8 1.0 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

2.4 1.5 2.2 1.9 

1.3 0.2 1.3 0.3 

Education: :~ 

Grade 8 or less .................................... 6.5 

Grades 9-12/GED ................................ 42.0 

At least some college .......................... 50.3 

2.5 1.0 2.7 2.1 

1.7 0.5 1.9 0.5 

1.5 0.4 1.4 0.3 

:l: The category "race" excludes individuals of other races, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

102 
Table 1.3bse.--FIBER: Standard errors of mean intakes (2-day average) and percentages of individuals with mean fiber intake below 20 

grams per day, by perceived adequacy of intake, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Individuals who think the amount of 

fiber they consume is "TOO LOW" 

Mean fiber 

intake 

Percentages of individuals 

with mean fiber intake 

below 20 grams per day 

Individuals who think the amount of 

fiber they consume is "ABOUT RIGHT" 

Mean fiber 

intake 

Percentages of individuals 

with mean fiber intake 

below 20 grams per day 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

AIIIndividuals 20 and over ..................... 

Grams Percent Grams Percent 

1 4.0 1 3.3 

1 3.5 * 2.3 

1 4.6 * 2.0 

1 2.8 * 1.7 

1 2.3 1 2.8 

• 1.8 * 2.2 

1 1.8 * 1.8 

1 1.5 * 1.3 

• 1.5 * 1.2 

Income: 

Under131%pove~y ................................. 

131-350%povedy ..................................... 

Over350% poverty ................................... 

Race: 

White ........................................................ 

Black ........................................................ 

1 5.6 1 3.1 

* 2.1 * 1.9 

1 2.1 * 1.6 

* 1.5 * 1.3 

2 7.7 1 3.0 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

1 5.3 1 4.3 

* 1.6 * 1.3 

Education: 

Grade 8 or less ......................................... 

Grades 9-12/GED ..................................... 

At least some college ............................... 

1 6.2 2 4.3 

* 2.2 * 1.8 

1 2.2 * 1.8 

* Value less than 0.5 but greater than 1. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

103 
Table lo4ase.--CALCIUM: Standard errors of perceived adequacy of own diet, by selected characteristics, individuals 20 years 

of age and over, 1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in calcium? 

Selected characteristics 

Percentage 

of 

population 

Too 

low 

Too 

high 

About 

right 

Don't 

know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All individuals 20 and over ................ 100.0 

2.1 1.8 2.4 2.2 

1.8 0.7 2.0 1.2 

1.4 0.8 1.9 1.5 

1.1 0.9 1.4 1.2 

2.2 1.1 2.4 0.6 

2.0 0.5 1.9 0.7 

1.6 0.5 1.7 1.0 

1.2 0.5 1.3 0.4 

0.9 0.5 1.0 0.7 

Income: 

Under 131%pove~y ............................ 15.8 

131-350%pove~y ................................ 41.2 

Over350%pove~y .............................. 43.0 

2.1 1.6 1.6 0.9 

1.5 0.5 1.7 0.9 

1.2 0.8 1.2 0.8 

Race: :~ 

White ................................................... 80.6 

Black .................................................... 11.4 

0.9 0.4 1.1 0.8 

2.7 2.0 3.1 1.1 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

3.2 1.2 3.8 2.0 

0.9 0.5 1.0 0.7 

Education: :~ 

Grade 8 or less .................................... 6.5 

Grades 9-12/GED ................................ 42.0 

At least some college .......................... 50.3 

1.9 1.4 2.4 2.3 

1.4 0.7 1.4 1.1 

1.3 0.8 1.3 0.6 

:1: The category "race" excludes individuals of other races, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

104 
Table 1.4bse.--CALCIUM: Standard errors of mean intakes as percentages of the 1989 Recommended Dietary Allowances (RDA) 

(2-day average) and percentages of individuals with mean calcium intake below 100 percent of the 1989 RDA, by 

perceived adequacy of intake, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

All individuals 20 and over ..................... 

Individuals who think the amount of 

calcium they consume is "TO0 LOW" 

Mean calcium 

intake 

Percentages of individuals 

with mean calcium intake 

below 100% of 1989 RDA 

Individuals who think the amount of 

calcium they consume is "ABOUT RIGHT" 

Mean calcium 

intake 

Percentages of individuals 

with mean calcium intake 

below 100% of 1989 RDA 

Percent of RDA Percent Percent of RDA Percent 

5 4.4 4 3.2 

3 3.8 4 2.9 

4 4.3 2 2.5 

3 2.7 2 1.5 

2 2.4 3 3.2 

2 2.4 2 2.3 

2 2.1 2 1.9 

1 1.6 2 1.5 

1 1.3 1 1.1 

Income: 

Under 131% poverty ................................. 

131-350% poverty ..................................... 

Over 350% poverty ................................... 

2 2.6 3 2.1 

2 2.0 2 1.8 

2 1.8 2 1.7 

Race: :1: 

White ........................................................ 

Black ........................................................ 

1 1.5 1 1.2 

3 2.5 3 2.2 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

5 3.6 5 4.1 

1 1.3 1 1.2 

Education: :1: 

Grade 8 or less ......................................... 

Grades 9-12/GED ..................................... 

At least some college ............................... 

6 5.9 3 2,4 

2 1.7 2 1,6 

2 1.8 2 1.6 

:~ The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

105 
Table 1.5ase.-- IRON: Standard errors of perceived adequacy of own diet, by selected characteristics, individuals 20 years 

of age and over, 1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in iron? 

Selected characteristics 

Percentage 

of Too 

population low 

Too 

high 

About 

right 

Don't 

know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All individuals 20 and over ................ 100.0 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41.2 

Over 350% poverty .............................. 43.0 

Race: :1: 

White ................................................... 80.6 

Black ................................................... 11.4 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

Education: :~ 

Grade 8 or tess .................................... 6.5 

Grades 9-12/GED ................................ 42.0 

At least some college .......................... 50,3 

2.7 0.8 2.5 1.8 

1.7 0.5 1.8 1.3 

1.9 0.6 2.3 1.8 

1.5 0.5 1.6 1.1 

1,9 0.3 1.9 0.9 

1.9 0.4 2.1 0.6 

1.8 0.5 1.8 0.9 

1.1 0.2 1.1 0.5 

0.9 0.3 1.0 0.6 

1.8 0.6 2.5 1.3 

1.3 0,5 1.4 0.9 

1.3 0.3 1.4 0.8 

1.0 0.3 1.0 0.8 

2.8 0.6 3.1 1.1 

2.6 1.0 3.5 2.7 

0.9 0.3 1.0 0.6 

2.5 0.8 3.1 1.9 

1.6 0.5 1.9 1.3 

1.5 0.4 1.6 0.6 

:1: The category "race" excludes individuals of other races, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey. 1994-96. 

106 
Table 1.5bse.--IRON: Standard errors of mean intakes as percentages of the 1989 Recommended Dietary Allowances (RDA) 

(2-day average) and percentages of individuals with mean iron intake below 100 percent of the 1989 RDA, by perceived 

adequacy of intake, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Individuals who think the amount of 

iron they consume is "TOO LOW" 

Mean iron 

intake 

Percentages of individuals 

with mean iron intake 

below 100% of 1989 RDA 

Individuals who think the amount of 

iron they consume is "ABOUT RIGHT" 

Mean iron 

intake 

Percentages of individuals 

with mean iron intake 

below 100% of 1989 RDA 

Percent of RDA Percent Percent of RDA Percent 

Sex and age (years): 

Males: 

20-39 ..................................................... 21 

40-59 ..................................................... 8 

60 and over ............................................ 16 

20 and over ......................................... 12 

Females: 

20-39 ..................................................... 3 

40-59 ..................................................... 4 

60 and over ............................................ 4 

20 and over ......................................... 2 

All individuals 20 and over ..................... 5 

Income: 

Under 131% poverty ................................. 28 

131-350% poverty ..................................... 4 

Over 350% poverty ................................... 4 

Race: 

White ........................................................ 3 

Black ........................................................ 40 

National origin: 

Hispanic ................................................ i... 11 

Non-Hispanic ............................................ 6 

Education: :1: 

Grade 8 or less ......................................... 11 

Grades 9-12/GED ..................................... 12 

At least some college ............................... 4 

4.1 6 1.2 

1.7 4 1.8 

4.5 4 1.7 

2.4 3 1.0 

2.3 2 2.4 

3.6 3 2.6 

3.9 3 2.6 

1.8 1 1.3 

1.4 2 0.9 

5.6 5 2.7 

2.0 3 1.5 

2.8 3 1.3 

1.5 2 1.1 

6.9 4 2.3 

5.8 7 4.3 

1.4 2 0.9 

7.1 5 4.2 

2.6 3 1.6 

2.4 3 1.5 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

107 
Table 1.6ase.--VITAMIN C: Standard errors of perceived adequacy of own diet, by selected characteristics, individuals 20 years 

of age and over, 1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in Vitamin C? 

Selected characteristics 

Percentage 

of 

population 

Too 

low 

Too About 

high right 

Don't 

know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All individuals 20 and over ................ 100.0 

2.8 1.4 2.7 1.3 

1.7 0.6 1.9 1.1 

1.3 0.6 1.9 1.1 

1.3 0.6 1.3 0.8 

2.0 0.5 2.1 O.4 

2.2 0.6 2.1 0.5 

1.4 0.4 1.4 0.7 

1.3 0.3 1.4 0.3 

1.0 0.4 1.0 0.4 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41.2 

Over 350% poverty .............................. 43.0 

1.4 1.4 1.9 0.7 

1.4 0.5 1.4 0.4 

1.7 0.4 1.5 0.7 

Race: :1: 

White ................................................... 80.6 

Black ................................................... 11.4 

1.2 0.3 1,1 0.5 

1.7 2.0 2.6 0.5 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

3.0 1.3 3.3 0.9 

1.1 0.4 1.1 , 0.5 

Education: :~ 

• Grade 8 or less .................................... 6.5 

Grades 9-12/GED ................................ 42.0 

At least some college .......................... 50,3 

2.6 0,6 2.9 1.4 

1.7 0.7 1.6 1.0 

1.4 0.4 1.4 0.2 

1: The category "race" excludes individuals of othei" races, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

108 
Table 1.6bse.--VITAMIN C: Standard errors of mean intakes as percentages of the 1989 Recommended Dietary Allowances (RDA) 

(2-day average) and percentages of individuals with mean vitamin C intake below 100 percent of the 1989 RDA, by 

perceived adequacy of intake, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Individuals who think the amount of 

vitamin C they consume is "TOO LOW" 

Mean vitamin C 

intake 

Percentages of individuals 

with mean vitamin C intake 

below 100% of 1989 RDA 

Individuals who think the amount of 

vitamin C they consume is "ABOUT RIGHT" 

i 

Percentages of individuals 

Mean vitamin C with mean vitamin C intake 

intake below 100% of 1989 RDA 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

All individuals 20 and over ..................... 

Percent of RDA Percent Percent of RDA Percent 

12 3.8 10 2.9 

7 3.2 7 2.9 

8 4.7 6 2.3 

7 2.7 5 1.7 

9 4.2 8 3.3 

7 3.5 7 2.9 

8 4.5 6 2.1 

6 2.9 4 1.9 

4 1.9 4 1.4 

Income: 

Under 131% poverty ................................. 

131-350% poverty ..................................... 

Over 350% poverty ................................... 

9 2.9 9 3.2 

7 2.9 4 1.7 

6 "3.0 6 2.1 

Race: 

White ........................................................ 

Black ........................................................ 

4 2.1 4 1.4 

12 4.5 7 3.6 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

27 7.2 15 3.6 

3 1.9 4 1.5 

Education: 1: 

Grade 8 or less ......................................... 24 7.1 11 2.9 

Grades 9-12/GED ..................................... 5 2.1 4 1.8 

At least some college ............................... 6 2.7 5 1.5 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who courd not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Su•ey, 1994-96. 

109 
Table 1.7ase.--FAT: Standard errors of perceived adequacy of own diet, by selected characteristics, individuals 20 years 

of age and over, 1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in fat? 

Selected characteristics 

Percentage 

of 

population 

Too 

low 

Too About 

high right 

Don't 

know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52,1 

All individuals 20 and over ................ 100.0 

1.9 2.9 2.4 0.8 

1.0 2.6 2.3 1.1 

1.1 1.7 2.0 0.8 

1.1 1.9 1.6 0.6 

0.6 2.4 2.1 0.5 

0.9 2.2 2.1 0.2 

1.2 1.9 2.1 0.8 

0.5 1.5 1.4 0.3 

0.6 1.4 1.1 0.3 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41.2 

Over 350% poverty .............................. 43.0 

1.6 3.0 2.0 0.9 

0.9 1.6 1.6 0.5 

0.7 1.5 1.5 0.4 

Race: :r 

White ................................................... 80.6 

Black ................................................... 11.4 

0.6 1.4 1.2 0.3 

2.7 3.2 2.7 1.1 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

1.5 3.3 3.7 1.5 

0.6 1.3 1.1 0.4 

Education: 

Grade 8 or less .................................... 6.5 1.6 2.9 3.6 2.0 

Grades 9-12/GED ................................ 42.0 1.0 1.9 1.6 0.6 

At least some college .......................... 50.3 0.7 1.5 1.4 0.3 

:I: The category "race" excludes individuals of other races, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

110 
Table 1.7bse.--FAT: Standard errors of mean intakes (2-day average) and percentages of individuals with mean fat intake above 30 percent 

of calories, by perceived adequacy of intake, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

i= 

Individuals who think the amount of 

fat they consume is "TOO HIGH" 

ii 

Mean fat intake Percentages of individuals 

as a percentage with mean fat intake 

of calories above 30 percent of calories 

Individuals who think the amount of 

fat they consume is "ABOUT RIGHT" 

Mean fat intake 

as a percentage 

of calories 

Percentages of individuals 

with mean fat intake 

above 30 percent of calories 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

All Individuals 20 and over ..................... 

Percent of kilcocalories Percent Percent of kilocalories Percent 

0.4 2.7 0.7 3.8 

0.3 2.0 0.5 2.8 

0.4 3.1 0.5 2.8 

0.3 1.6 0.4 1.7 

0.5 3.0 0.6 3.3 

0.4 2.7 0.5 2.5 

0.4 2.7 0.4 2.1 

0.3 1.7 0.3 1,5 

0.2 1.0 0.3 1.3 

Income: 

Under 131% poverty ................................. 

131-350% poverty ..................................... 

Over 350% poverty ................................... 

0.4 2.2 0.6 2.7 

0.3 1.8 0.4 2.3 

0.3 1.5 0.3 1.9 

Race: $ 

White ........................................................ 

Black ........................................................ 

0.2 1.1 0.3 1.5 

0.5 2.9 0.6 3.5 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

0.6 2.9 0.8 5.0 

0.2 1.1 0.3 1.4 

Education: $ 

Grade 8 or less ......................................... 

Grades 9-1?JGED ..................................... 

At least some college ............................... 

0.7 4,7 0.7 4.5 

0.3 1.6 0.4 2.0 

0.2 1.3 0,4 2.1 

~: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

111 
Table 1.8ase.--SATURATED FAT: Standard errors of perceived adequacy of own diet, by selected characteristics, individuals 20 years 

of age and over, 1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in saturated fat? 

Selected characteristics 

Percentage 

of 

population 

Too 

low 

Too 

high 

About 

right 

Don't 

know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 .................................................. 22.0 

40-59 ................................................... 16.3 

60 and over ......................................... 9.6 

20 and over ...................................... 47.9 

Females: 

20-39 .................................................. 22.3 

40-59 ................................................... 17.1 

60 and over ......................................... 12.7 

20 and over ...................................... 52.1 

All individuals 20 and over .................. 100.0 

2.2 3,1 2.3 1.7 

1.6 2.1 2.2 1.4 

1.1 1.6 1.9 1.5 

1.4 1.7 1.5 0.9 

1.0 2.5 2.3 1.1 

1.0 2.1 1.8 1.0 

1.1 2.1 2.2 0.8 

0.7 1.4 1.1 0.6 

0.8 1.0 0.8 0.5 

Income: 

Under 131% poverty .............................. 15.8 

131-350% poverty .................................. 41,2 

Over 350% poverty ................................ 43.0 

2.2 2.0 1.8 1.7 

1.0 1.7 1.7 0.8 

0.8 1.3 1.5 0.7 

Race: 4: 

White ..................................................... 80.6 

Black ...................................................... 11,4 

0.8 1.0 1.0 0.6 

3.0 2.5 2.6 1.2 

National origin: 

Hispanic ................................................. 9.0 

Non-Hispanic ......................................... 91.0 

2,1 3.1 3.6 2.4 

0.8 1,0 0.8 0.4 

Education: ~: 

Grade 8 or less ...................................... 6.5 1.4 2.3 3.4 2.2 

Grades 9-12/GED .................................. 42.0 1.2 1.4 1.4 0.8 

At least some college ............................. 50.3 0.9 1.4 1.2 0.6 

ira=. 

:~ The category "race" excludes individuals of other races, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

112 
Table 1.8bse.--SATURATED FAT: Standard errors of mean intakes (2-day average) and percentages of individuals with mean intake of saturated fat 

at or above 10 percent of calories, by perceived adequacy of intake, by selected characteristics, individuals 20 years 

of age and over, lg94-96 

Individuals who think the amount of Individuals who think the amount of 

saturated fat they consume is "TO0 HIGH" saturated fat they consume is "ABOUT RIGHT" 

Selected characteristics 

Mean saturated fat 

intake as a 

percentage of calories 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

All Individuals 20 and over ..................... 

Percentages of individuals with 

mean saturated fat intake at or 

above 10 percent of calories 

Percent of kilocalories Percent 

Mean saturated fat 

intake as a 

percentage of calories 

Percent of kilocalories 

Percentages of individuals with 

mean saturated fat intake at or 

above 10 percent of calories 

Percent 

0.2 3.0 0.2 3.6 

0.2 2.9 0.2 2.7 

0.3 3.6 0.2 3.1 

0.1 1.9 0.1 1.8 

0.3 3.0 0.2 2.7 

0.2 3.1 0.2 2.6 

0.3 4.0 0.1 2.6 

0.2 2.2 0.1 1.4 

0.1 1.5 0.1 1.4 

Income: 

Under 131% poverty ................................. 

131-350% poverty ..................................... 

Over 350% poverty ................................... 

0.2 3.7 0.2 2.9 

0.2 2.6 0.1 2.0 

0.1 2.0 0.1 1.9 

Race: 

White ........................................................ 

Black ........................................................ 

0.1 1.6 0.1 1.3 

0.2 4.1 0.3 3.8 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

0.4 4.5 0,3 6.1 

0.1 1.6 0.1 1.4 

Education: ~t 

Grade 8 or less ......................................... 

Grades 9-12/GED ..................................... 

At least some college ............................... 

0.4 7.6 0.3 4.7 

0.2 2.2 0.2 2.3 

0.1 1.8 0.1 1.8 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

113 
Table 1.gase.--CHOLESTEROL: Standard errors of perceived adequacy of own diet, by selected characteristics, individuals 20 years 

of age and over, 1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in cholesterol? 

Selected characteristics 

Percentage 

of 

population 

Too 

low 

Too About 

high right 

Don't 

know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All individuals 20 and over ................ 100.0 

1.9 2.4 2.4 1.5 

1.1 2.1 1.9 1.1 

0.6 1.6 1.6 0.9 

1.0 1.4 1.3 0.9 

1.0 2.4 2.2 1.0 

0.9 1.5 1.7 0.9 

0.5 1.8 1.8 1.3 

0.6 1.3 1.2 0,7 

0.7 0.9 1.0 0.6 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41.2 

Over 350% poverty .............................. 43.0 

2.4 1.8 1.7 1.3 

1.0 1.2 1.7 1.0 

0.5 1.5 1,6 0.5 

Race: -1: 

White ................................................... 80.6 

Black ................................................... 11.4 

0.6 1.0 0.9 0.7 

3.1 2.7 2.7 1.6 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

2.1 2.8 3.5 2.0 

0.7 1.0 1.0 0.6 

Education" :l: 

Grade 8 or less .................................... 6.5 

Grades 9-12/GED ................................ 42,0 

At least some college .......................... 50.3 

1.4 2.1 2.8 2.0 

0.8 1.2 1.5 0.9 

0.9 1.3 1.4 0.7 

~t The category "race" excludes individuals of other races, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

114 
Table 1.9bse.--CHOLESTEROL: Standard errors of mean intakes (2-day average) and percentages of individuals with cholesterol intake 

above 300 milligrams, by perceived adequacy of intake, by selected characteristics, individuals 20 years of age and 

over, 1994-96 

Selected characteristics 

Individuals who think the amount of 

cholesterol they consume is "TOO HIGH" 

Mean cholesterol 

intake 

Percentages of individuals 

with mean cholesterol intake 

above 300 milligrams 

Individuals who think the amount of 

cholesterol they consume is "ABOUT RIGHT" 

Mean cholesterol 

intake 

Percentages of individuals 

with mean cholesterol intake 

above 300 milligrams 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Allindividuals 20 and over ..................... 

Milligrams Percent Milligrams Percent 

12 3.6 17 3.6 

13 3.9 9 2.6 

24 4.0 8 2.1 

9 2.7 8 1.9 

12 3.0 9 2.4 

9 3.2 6 1.8 

11 3.0 7 1.8 

6 1.7 4 1.3 

6 1.6 4 1.2 

Income: 

Under131%pove~y ................................. 

13t-350%poveHy ..................................... 

Over350% poverty ................................... 

12 3.4 12 3.0 

11 2.7 6 1.9 

8 3.0 6 1.6 

Race: ~: 

White ........................................................ 

Black ........................................................ 

7 1.6 4 1.2 

24 5.2 23 3.2 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

24 6.6 17 4.2 

6 1.7 4 1.2 

Education: $ 

Grade 8 or less ......................................... 18 6.7 14 

Grades 9-12/GED ..................................... 10 2.1 7 

At least some coUege ............................... 8 2.5 6 

mill 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

3.4 

1.8 

1.6 

115 
Table 1.10ase.--SALT OR SODIUM: Standard errors of perceived adequacy of own diet, by selected characteristics, individuals 20 year 

of age and over, 1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in salt or 

sodium? 

Selected characteristics 

Percentage 

of Too 

population low 

Too 

high 

About Don't 

right know 

....... -.- ........................................................ Percent ............................................................................. 

Sex and age (years): 

Ma~es: 

20-39 .................................................. 22.0 

40-59 .................................................. 16.3 

60 and over ........................................ 9.6 

20 and over ..................................... 47.9 

Females: 

20-39 .................................................. 22.3 

40-59 .................................................. 17.1 

60 and over ........................................ 12.7 

20 and over ..................................... 52.1 

All individuals 20 and over ................. 100.0 

1.7 2.6 2.5 0.5 

1.4 2.1 2.1 0.3 

1.4 1.3 1.9 0.6 

1.2 1.6 1.6 0.3 

1.5 2.0 2.3 0.4 

1.1 1.4 1.4 0.3 

1.0 1.1 1.7 0.5 

0.7 1.0 1.2 0.2 

0.8 0.9 1.0 0.2 

Income: 

Under 131% poverty .............................. 15.8 

131-350% poverty ................................. 41.2 

Over 350% poverty ................................ 43.0 

2.2 1.8 2.0 0.6 

0.9 1.4 1.8 0.3 

0.9 1.3 1.3 0.2 

RaCe: 4: 

White ..................................................... 80.6 

Black ..................................................... 11.4 

0.7 1.0 1.0 0.2 

3.1 1.6 2.7 0.6 

National origin: 

Hispanic ................................................ 9.0 

Non-Hispanic ......................................... 91.0 

2.1 3.3 3.1 0.8 

0.8 0.9 0.9 0.2 

Education: ,1: 

Grade 8 or less ...................................... 6.5 

Grades 9-12/GED .................................. 42.0 

At least some college ............................ 50.3 

1.4 2.6 2.4 1.1 

1.1 1.5 1.6 0.4 

1.0 1.2 1.5 0.1 

The category "race" excludes individuals of other races, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

116 
Table 1.10bse.--SALT OR SODIUM: Standard errors of mean intakes (2-day average) and percentages of individuals with mean sodium 

intake above 2,400 milligrams, by perceived adequacy of intake, by selected characteristics, individuals 20 years 

of age and over, 1994-96 

Selected characteristics 

Individuals who think the amount of 

salt or sodium they consume is "TOO HIGH" 

Mean sodium 

intake § 

Percentages of individuals 

with mean sodium intake 

above 2,400 milligrams 

Individuals who think the amount of 

salt or sodium they consume is "ABOUT RIGHT" 

Mean sodium 

intake § 

Percentages of individuals 

with mean sodium intake 

above 2,400 milligrams 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

All individuals 20 and over ..................... 

Milligrams Percent Milligrams Percent 

216 4.4 119 1.8 

110 2.6 106 2.0 

143 3.4 60 1.7 

112 2.7 71 1.2 

78 3.8 61 2.2 

65 4.4 52 2.0 

113 4.8 42 2,4 

52 2.8 37 1.5 

73 1.9 40 0.8 

Income: 

Under 131% poverty ................................. 

131-350% poverty ..................................... 

Over 350% poverty ................................... 

221 3.4 g8 2.2 

87 2,6 60 1.8 

97 3,1 52 1.3 

Race: :1: 

White ........................................................ 

Black ........................................................ 

59 1.5 46 0.9 

223 8,0 105 3.2 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

232 8,6 113 3.8 

76 2.0 44 0.9 

Education: :[: 

Grade 8 or less ......................................... 

Grades 9-12/GED ..................................... 

At least some college ............................... 

168 4,3 80 3.2 

110 2,7 61 1.7 

98 2,7 52 1.3 

§ Excludes salt added at the table, 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

117 
Table 1.11ase.--SUGAR AND SWEETS: Standard errors of perceived adequacy of own diet, by selected characteistics, individuals 20 

years of age and over, 1994-96 

Question: Compared to what is healthy, do you think your diet is too low, too high, or about right in sugar 

and sweets? 

Selected characteristics 

Percentage 

of 

population 

Too 

low 

Too 

high 

About Don't 

right know 

................................................................. Percent- ............................................................................ 

Sex and age (years): 

Males: 

20-39 ................................................ 22.0 

40-59 ................................................ 16.3 

60 and over ....................................... 9.6 

20 and over .................................... 47.9 

Females: 

20-39 ................................................ 22.3 

40-59 ................................................ 17.1 

60 and over ....................................... 12.7 

20 and over .................................... 52.1 

All individuals 20 and over ................ 100.O 

Income: 

Under 131% poverty ............................ 15.8 

131-350% poverty ................................ 41.2 

Over 350% poverty .............................. 43.0 

Race: t 

White ................................................... 80.6 

Black ................................................... 11.4 

National origin: 

Hispanic ............................................... 9.0 

Non-Hispanic ....................................... 91.0 

Education" 

Grade 8 or less .................................... 6.5 

Grades 9-12/GED ................................ 42.0 

At least some college .......................... 50.3 

1.6 2.0 2.2 0.4 

1.0 2.5 2.5 1.0 

1.8 1.8 2.4 0.3 

0.9 1.5 1.6 0.4 

1.1 2.7 2.6 0.2 

1,0 1.9 1.9 0.3 

0.8 1.6 1.9 0.5 

0.6 1.3 1.2 0.2 

0.6 0.9 1.0 0.2 

1.3 2.3 2.2 0.4 

1,1 1.4 1.3 0.5 

0.8 1.5 1.8 0.2 

0.6 0.9 1.0 0.2 

1.5 2.6 2.7 0.5 

2.7 2.7 3.4 0.7 

0.6 0.9 1.0 0.2 

1.8 2.1 3.1 1.1 

0.8 1.4 1,4 0.4 

0.8 1.5 1.6 0.1 

:~ The category "race" excludes individuals of other races, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

118 
Table 1.11bse.--SUGAR AND SWEETS: Standard errors of mean intakes (2-day average) and percentages of individuals with intake of 

added sugars at or above 10 percent of calories, by perceived adequacy of intake, by selected characteristics, individuals 

20 years of age and over, 1994-96 

Selected characteristics 

Sex and age (years): 

Males: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

Females: 

20-39 ..................................................... 

40-59 ..................................................... 

60 and over ............................................ 

20 and over ......................................... 

All individuals 20 and over ..................... 

Income: 

Under 131% poverty ................................. 

131-350% poverty ..................................... 

Over 350% poverty ................................... 

Race: :1: 

White ........................................................ 

Black ........................................................ 

National origin: 

Hispanic .................................................... 

Non-Hispanic ............................................ 

Education: :l: 

Grade 8 or less ......................................... 

Grades 9-12/GED ..................................... 

At least some college ............................... 

Individuals who think the amount of 

sugars and sweets they consume is "TOO HIGH" 

Mean intake of 

added sugars § 

Individuals who think the amount of 

sugars and sweets they consume is "ABOUT RIGHT" 

Percentages of individuals 

consuming at or above 10 percent 

of calories from added sugars 

Percentages of individuals 

consuming at or above 10 percent 

of calories from added sugars 

Mean intake of 

added sugars § 

Percent of kilocalories Percent Percent of kilocalories Percent 

0.6 3.1 0.6 3.1 

0.6 3.2 0.3 2.2 

0.6 3.5 0.4 3.2 

0.3 1.7 0.4 2.1 

0.6 3.0 0.7 3.3 

0.4 2.3 0.4 2.8 

0.5 3.7 0.4 2.7 

0.3 2.0 0.3 1.5 

0.2 1.3 0.3 1.4 

0.6 4.1 0.5 2.8 

0.5 2.0 0.4 2.0 

0.3 2.1 0.4 2.1 

0.3 1.3 0.3 1.4 

1.0 5.3 0.7 3.6 

0.8 5.8 0.9 5.5 

0.2 1.3 0.3 1.4 

1.1 5.2 0.6 3.6 

0.4 2.0 0.4 2.0 

0.5 2.1 0.3 1.7 

§ "Added sugars" includes white, brown, and raw sugar, corn syrup, honey, molasses, and artificial sweeteners containing carbohydrate that were eaten separately or used 

as ingredients in processed or prepared foods such as breads, cakes, soft drinks, jams, and ice cream. Does not include sugars such as fructose and lactose that occur 

naturally in foods such as fruit and milk. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

119 
Table 2.1ase.-- Standard errors of perceived importance of MAINTAINING A HEALTHY WEIGHT, by selected characteristics, individuals 20 years 

of age and over, 1994-96 

Question: To you personally, how important is it to maintain a healthy weight? 

Percentage I 

Selected characteristics of , Very 

population important 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22,3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All individuals 20 and over ....................... 100 

Somewhat Not too Not at all Don't 

important important important know 

..................................................... ,-- Percent of individuals ..................................................................... 

2.0 2.0 1.3 0.5 0.0 

1.9 1.7 1.3 0.5 0.1 

2.0 1.8 1.2 0.6 0.2 

1.4 1.3 0.8 0.4 0.1 

0.1 

1.6 1.6 0.5 0.5 

2.3 1.9 0.7 0.2 * 

2.0 1.7 0.9 0.3 0.3 

1.4 1.3 0.4 0.2 0.1 

1.1 1.0 0.4 0.2 0.1 

Income: 

Under 131% poverty ..................................... 15,8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43,0 

2.3 1.9 0.8 0.4 0.2 

1.5 1.5 0.7 0.4 0.1 

1.2 1.1 0.5 0.2 * 

Race: :1: 

White ............................................................ 80,6 

Black ............................................................. 11.4 

1.1 1.0 0.5 0.2 * 

3.2 2.6 0.9 0.4 0.1 

National origin: 

Hispanic ........................................................ 9,0 

Non-Hispanic ................................................ 91,0 

1.9 2.1 2.0 0.8 0.1 

1.2 1.0 0.4 0.2 0.1 

Education: 

Grade 8 or less ............................................. 6.5 

Grades 9-12/GED ......................................... 42.0 

At least some college .................................... 50.3 

3.3 3.2 1.4 0.7 0.3 

1.5 1.4 0.7 0.4 0.1 

1.3 1.1 0.5 0.2 * 

* Value less than 0.05 but greater than 0. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rowe and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

120 
Table 2.1bse.-- Standard errors of mean body mass index (based on self-reporte~ heights and weights), by 

perceived importance of MAINTAINING A HEALTHY WEIGHT, by selected characteristics, individuals 

20 years of age and over, 1994-96 

Question: To you personally, how important is it to maintain a healthy weight? 

Selected characteristics Very 

important 

Somewhat 

important 

Not too important or 

not at all important 

Sex and age (years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All Individuals 20 and over ........................ 

......................................... Mean body mass index § ......................................... 

0.4 0.6 0.7 

0.2 0.3 1.2 

0.2 0.4 0.8 

0.2 0.3 0,6 

0.3 0.6 2.0 

0.2 0.6 1.8 

0.3 0.4 1.1 

0.2 0.4 1.0 

0.2 0.2 0.6 

Income: 

Under131%poverty ..................................... 

131-350%poverty ......................................... 

Over350%poverty ....................................... 

0.3 0.4 0.9 

0.2 0.3 0.7 

0.2 0.4 0.9 

Race: :1: 

White ............................................................ 

Black ............................................................. 

0.1 0.2 0.6 

0.3 0.4 1.7 

National origin: 

Hispanic ................................. , ....................... 

Non-Hispanic ................................................ 

0.5 1.3 2.0 

0.2 0.2 0.6 

Education: 4: 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

0.4 0.5 1.0 

0.2 0.3 0.8 

0.2 0.4 1.0 

§ Excludes individuals not reporting height and/or weight. See "Table notes" for information on calculating body mass index. 

~: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

121 
Table 2.2ase.-- Standard errors of perceived importance of EATING A VARIETY OF FOODS, by selected characteristics, individuals 20 years of age 

and over, 1994-96 

Question: To you personally, how important is it to eat a variety of foods? 

Selected characteristics 

Percentage 

of Very 

population important 

Somewhat 

important 

Not too 

important 

Not at all Don't 

important know 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22,0 

40-59 ......................................................... 16,3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All individuals 20 and over ....................... 100.0 

........................................................ Percent of individuals ................................................................... 

2.8 2.7 1.5 0.8 0.1 

1.9 2.0 1.3 0.4 * 

2.4 2.2 0.9 0.4 0.3 

2.0 1.5 1.1 0.4 0.1 

1.9 1.8 1.1 0.6 0.0 

2.7 2.6 0.7 0.1 0.1 

2.2 1.8 0.9 0.3 0.3 

1.4 1.4 0.5 0.3 0.1 

1.5 1.3 0.6 0.2 0.1 

Income: 

Under 131% poverty ..................................... 15.8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

2.3 2.2 1.1 0.8 0.1 

1.8 1.6 0.9 0.3 0.1 

1.7 1.8 0.6 0.3 * 

Race: :1: 

White ............................................................ 80.6 

Black ............................................................. 11.4 

1.5 1.4 0.5 0.2 * 

2.7 2.6 1.6 1.2 0.1 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

3.5 3.4 3.4 0.4 * 

1.5 1.4 0.5 0.3 0.1 

Education: 

Grade 8 or less ............................................. 6.5 

Grades 9-12/G ED ......................................... 42.0 

At least some college .................................... 50.3 

3.4 4.3 2.6 0.6 0.5 

2.3 2.1 0.9 0.4 0.1 

1.5 1.4 0.5 0.2 0.1 

* Value less than 0.05 but greater than 0. 

:1: The category "race" excludes individuals other than white or black, and tile category "education" excludes individuals who could not be classified. 

NOTES: individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Suwey, 1994-96. 

122 
Table 2.2bse.-- Standard errors of mean Healthy Eating Index (HEI) score (2-day average), by perceived importance of 

EATING A VARIETY OF FOODS, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to eat a variety of foods? 

Selected characteristics Very 

important 

Somewhat 

important 

Not too important or 

not at all important 

Sex and age (years): 

Males: 

20-39 .................................. : ....................... 

40-59 .......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 .......................................................... 

40-59 .......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All Individuals 20 and over ........................ 

Income: 

Under 131% poverty ..................................... 

131-350% poverty ......................................... 

Over 350% poverty ....................................... 

Race: 

White ............................................................. 

Black ............................................................. 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

Education: 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

..................................................... HEI score § ...................................................... 

0.8 0.5 1.3 

0.6 1.1 1.1 

0.5 0.9 1.0 

0.4 0.5 0.9 

0.5 0.8 1.7 

0.6 0.9 1.7 

0.6 1.1 2.5 

0.3 0.6 1.1 

0.3 0.4 0.8 

0.6 0.7 1.8 

0.4 0.7 1.2 

0.3 0.6 0.9 

0.3 0.4 0.8 

0.8 1.1 2.3 

1.2 1.2 2.5 

0.3 0.4 0.8 

1.0 1.5 2.1 

0.4 0.6 1.0 

0.3 0.5 1.1 

§ The HEI, a summary measure of overall diet quality, includes 10 components; the maximum score for all components combined 

is 100. See "Table notes" for additional Information. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

123 
Table 2o3ase.-- Standard errors of perceived importance of CHOOSING A DIET WITH PLENTY OF BREADS, CEREALS, RICE, AND PASTA, 

by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet with plenty of breads, cereals, rice, and pasta? 

Selected characteristics 

Percentage 

of 

population 

Very Somewhat 

important important 

Not too 

important 

Not at all 

important 

Don't 

know 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All individuals 20 and over ....................... 100.0 

........................................................ Percent of individuals .................................................................. 

2.4 

1.6 

1.8 

1.5 

1.8 

2.4 

2.1 

1.3 

1.1 

2.6 2.6 0.8 0.2 

2.2 2.0 0.9 0.1 

2.0 1.5 1.0 0.6 

1.4 1.3 0.6 0.2 

2.2 2.3 1.0 0.3 

2.2 2.0 1.2 * 

2.0 1.4 1.1 0.4 

1.4 1.2 0.7 0.1 

1.1 1.0 0.5 0.1 

Income: 

Under 131% poverty ..................................... 15.8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

1.9 2.0 1.8 1.1 0.5 

1.6 1.7 1.6 0.7 0.2 

1.4 1.7 1.4 0.6 0.1 

Race: :~ 

White ............................................................ 80.6 

Black ............................................................. 11.4 

1.3 1.0 1.0 0.5 0.1 

2.9 3.3 3.5 1.7 0.2 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

3.8 3.9 3.8 0.8 0.3 

1.2 1.2 1.0 0.5 0.1 

Education: :1: 

Grade 8 or less ............................................. 6.5 

Grades 9-12/GED ......................................... 42.0 

At least some college .................................... 50.3 

2.5 3.5 3.2 1.4 0.8 

1.3 1.5 1.2 0.9 0.2 

1.4 1.2 1.3 0.6 0.1 

* Value less than 0.05 but greater than 0. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

124 
Table 2o3bse.-- Standard errors of mean number of grain servings per day (2-day average), by perceived importance 

of CHOOSING A DIET WITH PLENTY OF BREADS, CEREALS, RICE, AND PASTA, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet with plenty of breads, cereals, 

rice, and pasta? 

Selected characteristics Very 

important 

Somewhat 

important 

Not too important or 

not at all important 

Sex and age (years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All individuals 20 and over ........................ 

Income: 

Under 131% poverty ..................................... 

131-350% poverty ......................................... 

Over 350% poverty ....................................... 

Race: :1: 

White ............................................................ 

Black ............................................................. 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

Education: $ 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

.............................. Mean number of grain servings per day § ..................................... 

0.4 0.5 0.3 

0.2 0.2 0.3 

0.2 0.2 0.2 

0.2 0.2 0.2 

0.2 0.2 0.2 

0.2 0.2 0.2 

0.1 0.1 0.2 

0.1 0.1 0.1 

0.1 0.1 0.1 

0.3 0.8 0.2 

0.2 0.1 0.2 

0.2 0.2 0.2 

0.1 0.1 0.1 

0.4 1.3 0.3 

0.4 0.4 0.4 

0.1 0.2 0.1 

0.3 0.6 0.4 

0.2 0.3 0.2 

0.2 0.1 0.2 

§ See "Table notes." 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

125 
Table 2,4ase.-- Standard errors of perceived importance of CHOOSING A DIET WITH PLENTY OF FRUITS AND VEGETABLES, by selected 

characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet with plenty of fruits and vegetables? 

Selected characteristics 

Percentage 

of Very 

population important 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All Individuals 20 and over ....................... 100.0 

Somewhat Not too Not at all Don't 

important important important know 

........................................................ Percent of individuals ................................................................. 

2.6 2.4 2.3 0.5 0.0 

1.9 1.6 0.9 0.6 0.1 

1.8 1.6 0.7 0.4 0.3 

1.6 1.4 1.2 0.4 0.1 

2.3 2.0 0.9 0.3 0.0 

1.8 1.7 0.7 0.2 0.1 

2.0 1.8 0.6 0.1 0.3 

1.3 1.2 0.5 0.1 0.1 

1.2 0.9 0.6 0.2 * 

Income: 

Under 131% poverty ..................................... 15.8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

2.0 1.5 1.0 0.4 0.2 

1.4 1.4 1.0 0.2 0.1 

1.7 1.2 1.1 0.3 * 

Race: 

White ............................................................ 80.6 

Black ............................................................. 11.4 

1.3 1.0 0.6 0.2 * 

2.9 2.3 1.4 0.4 0.1 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

2.3 2.3 2.9 0.2 0.1 

1.3 1.0 0.6 0.2 0.i 

Education: 

Grade 8 or less ............................................. 6.5 3.1 2.9 1.8 0.5 

Grades 9-12/GED ......................................... 42.0 1.9 1.5 1.0 0.4 

At least some college .................................... 50.3 1.6 1.3 0.9 0.1 

* Value less than 0.05 but greater than 0. 

:t: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

0.4 

0.1 

126 
Table 2.4bse.-- Standard errors of mean number of fruit and vegetable servings per day (2-day average), by 

perceived importance of CHOOSING A DIET WITH PLENTY OF FRUITS AND VEGETABLES, 

by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet with plenty of fruits and vegetables? 

Selected characteristics 

Sex and age (years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All Individuals 20 and over ........................ 

Very 

important 

ii 

Somewhat 

important 

Not too important or 

not at all important 

......................... Mean number of fruit and vegetable servings per day § ....................... 

0.2 0.2 0.7 

0.2 0.3 0.4 

0.2 0.2 0.4 

0.1 0.1 0.4 

0.1 0.2 0.4 

0.1 0.2 0.3 

0.1 0.2 1.2 

0.1 0.1 0.4 

0.1 0.1 0.4 

Income: 

Under 131% poverty ..................................... 

131-350% poverty ......................................... 

Over 350% poverty ....................................... 

Race: $ 

White ............................................................ 

Black ............................................................. 

0.2 0.3 0.5 

0.1 0.1 0.4 

0.1 0.2 0.7 

0.1 0.1 0.2 

0.2 0.4 1.8 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

Education: :~ 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

0.2 0.5 0.8 

0.1 0.1 0.4 

0.3 0.3 1.1 

0.1 0.1 0.5 

0.1 0.2 0.4 

§ See "Table notes." 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

127 
Table 2.5ase.-- Standard errors of perceived importance of EATING AT LEAST TWO SERVINGS OF DAIRY PRODUCTS DAILY, by selected 

characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to eat at least two servings of dairy products daily? 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59....i .................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All individuals 20 and over ....................... 100.0 

Very Somewhat Not too Not at all Don't 

important important important important know 

...................................................... Percent of individuals ...................................................................... 

2.5 2.3 2.7 1.2 0.1 

1.9 2.1 1.9 1.1 0.1 

2.0 2.0 1.9 1.0 0.6 

1.6 1.4 1.5 0.7 0.1 

2.0 2.0 1.9 0.8 0.1 

2.5 2.5 1.5 0.8 0.1 

2.0 2.2 1.6 1.0 0.6 

1.4 1.4 1.0 0.5 0.1 

1.3 1.0 1.0 * 0.1 

Income: 

Under 131% poverty ..................................... 15.8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

2.2 2.1 1.9 1.0 0.3 

1.7 1.5 1.2 0.6 0.2 

1.4 1.4 1.3 0,9 0.1 

Race: 

White ............................................................ 80.6 

Black ............................................................. 11.4 

1.4 1.0 1.0 0.5 0.1 

3.7 2.8 1.9 1.3 0.4 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

2.2 2.5 2.6 1.1 0.2 

1.3 1.0 1.0 0.5 0.1 

Education: $ 

Grade 8 or less ............................................. 6.5 

Grades 9-12/GED ......................................... 42.0 

At least some college .................................... 50.3 

3.7 2.8 2.7 0.8 0.6 

1.9 1.6 1.8 0.6 0.2 

1.4 1.3 1.1 0.5 * 

* Value less than 0.05 but greater than 0. 

:~ The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

128 
Table 2.5bse.-- Standard errors of mean number of dairy sewings per day (2-day average), by perceived importance 

of EATING AT LEAST TWO SERVINGS OF DAIRY PRODUCTS DAILY, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to eat at least two servings of dairy products daily? 

|, 

Selected characteristics Very Somewhat 

important important 

Not too important or 

not at all important 

Sex and age (years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All Individuals 20 and over ........................ 

................................ Mean number of dairy servings per day § ............................... 

0.2 0.1 0.1 

0.1 0.1 0.1 

0.1 0.1 0.1 

0.1 0.1 * 

0.1 0.1 0.1 

0.1 * 0.1 

0.1 * 0.1 

Income: 

Under 131% poverty ..................................... 

131-350% poverty ......................................... 

Over 350% poverty ....................................... 

0.1 0.1 0.1 

0.1 * * 

• 0.1 * 

Race: :~ 

White ............................................................ 

Black ............................................................. 0.3 0.1 0.1 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

0.1 0.1 0.1 

Education: $ 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

0.1 0.1 0.1 

0.1 * * 

0.1 0.1 * 

§ See "Table notes." 

* Value less than 0.05 but greater than 0. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

129 
Table 2.6ase.-- Standard errors of perceived importance of CHOOSING A DIET WITH ADEQUATE FIBER, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet with adequate fiber? 

Selected characteristics 

Percentage 

of 

population 

Very Somewhat 

important important 

Not too 

important 

Not at all 

important 

Don't 

know 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All Individuals 20 and over ....................... 100.0 

........................................................ Percent of individuals .................................................................. 

2.5 2.7 2.3 0.8 0.6 

1.7 1.8 1.4 0.7 0.4 

2.2 1.8 0.9 0.6 0.6 

1.8 1.7 1.3 0.5 0.4 

2.7 2.4 1.3 0.5 0.6 

2.3 2.0 1.1 0.5 0.3 

2.0 1.5 1.3 0.4 0.7 

1.8 1.4 0.8 0.3 0.4 

1.5 1.1 0.8 0.2 0.3 

Income: 

Under 131% poverty ..................................... t 5.8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

3.0 1.8 2.1 0.6 1.1 

1.9 1.6 1.0 0.4 0.5 

2.0 1.8 1.0 0.3 0.2 

Race: :1: 

White ............................................................ 80.6 

Black ............................................................. 11.4 

1.6 1.3 0.7 0.3 0.2 

2.7 2.6 2.8 0.6 0.4 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

3.0 2.3 1.9 1.1 2.4 

1.6 1.2 0.8 0.2 0.2 

Education: $ 

Grade 8 or less ............................................. 6.5 

Grades 9-12/GED ......................................... 42.0 

At least some college .................................... 50.3 

4.3 3.3 2.5 0.7 3.2 

2.2 1.9 1.2 0.5 0.3 

1.5 1.4 1.0 0.3 0.3 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculation.s Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

130 
Table 2.6bse.-- Standard errors of mean fiber intake (2-day average), by perceived importance of CHOOSING A DIET 

WITH ADEQUATE FIBER, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet with adequate fiber? 

Selected characteristics Very Somewhat 

important important 

Sex and age (years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All individuals 20 and over ........................ 

Not too important or 

not at all important 

........................................ Mean fiber intake (grams) § ........................................... 

1.0 0.6 1.2 

0.5 0.6 0.8 

0.6 0.6 0.9 

0.4 0.4 0.8 

0.3 0.8 0.6 

0.3 0.6 0.7 

0.4 0.5 0.7 

0.2 0.4 0.4 

0.2 0.3 0.6 

income: 

Under 131% poverty ..................................... 

131-350% poverty ......................................... 

Over 350% poverty ....................................... 

0.6 0.6 1.4 

0.4 0.5 0.5 

0.3 0.4 0.9 

Race: 4: 

White ............................................................ 

Black ............................................................. 

0.2 0.3 0.5 

0.5 0.7 2.7 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

0.8 1.5 1,3 

0.2 0.3 0.6 

Education: ~[ 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

1.3 1.9 1.0 

0.3 0.4 0.8 

0.4 0.4 0.6 

§ See "Table notes." 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

131 
Table 2.7ase.-- Standard errors of perceived importance of CHOOSING A DIET LOW IN FAT, by selected characteristics, individuals 20 years 

of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet low in fat? 

Selected characteristics 

Percentage 

of 

population 

Very 

important 

Somewhat Not too Not at all 

important important important 

Don't 

know 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All individuals 20 and over ....................... 100.0 

..................................................... Percent of individuals ..................................................................... 

2,6 2.5 1.5 0.9 * 

2.4 2.2 1.1 0.6 0.1 

2.2 1.9 1.1 0.5 0.4 

1.8 1.6 0.9 0.5 0.1 

2.3 2.2 1.1 0.4 0.1 

2.3 1.9 1.1 0.3 0.1 

2.8 2.6 1.2 0.3 0.3 

1,8 1.7 0.7 0.2 0.1 

1.5 1.4 0.6 0.3 0.1 

Income: 

Under 131% poverty ..................................... 15.8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

1.8 1.7 1.2 0.6 0.3 

1.7 1.7 0.8 0.4 0.1 

2,0 1.9 0.9 0.4 0.1 

Race: :r 

White ............................................................ 80.6 

Black ............................................................. 11.4 

1.5 1.5 0.7 0.4 * 

3.1 2.2 2.0 0.6 0.3 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

2.9 2.9 3.7 0.6 0.2 

1.6 1.4 0.6 0.3 0.1 

Education: :~ 

Grade 8 or less ............................................. 6.5 

Grades 9-12/GED ......................................... 42.0 

At least some college .................................... 50.3 

3.4 3.6 1.8 1.3 0.5 

2.0 1,6 1,0 0.6 0.1 

1.6 1.5 0.9 0.2 0.1 

* Value less than 0.05 but greater than 0. 

:~ The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

132 
Table 2.7bse.-- Standard errors of mean fat intake as a percentage of calories(2-day average), by perceived importance of 

CHOOSING A DIET LOW IN FAT, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet low in fat? 

Selected characteristics 

Sex and age(years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

: 40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

AIIindividuals 20 and over ........................ 

Income: 

Under 131%poverty ..................................... 

131-350% poverty ......................................... 

Over350%poverly ....................................... 

Race: :1: 

White ............................................................ 

Black .......................... : .................................. 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

Education: 4: 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

§ See "Table notes." 

Very 

important 

Somewhat Not too important or 

important not at all important 

....................................... Mean fat intake (% of kilocalories) § .................................... - ...... 

0.7 0.4 0.7 

0.4 0.5 0.8 

0.5 0.6 1.0 

0.3 0.3 0.5 

0.4 0.7 0.9 

0.4 0.6 0.9 

0.3 0.7 1.1 

0.2 0.5 0.6 

0.2 0.3 0.4 

0.5 0.6 0.9 

0.3 0.5 0.5 

0.3 0.4 0.7 

0.3 0.3 0.5 

0.4 0.8 1.3 

0.5 1.0 0.7 

0.2 0.3 0.4 

0.6 1.2 1.5 

0.2 0.4 0.6 

0.3 0.3 0.6 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

133 
Table 2.8ase.-- Standard errors of perceived importance of CHOOSING A DIET LOW IN SATURATED FAT, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Selected characteristics 

Question: To you personally, how important is it to choose a diet low in saturated fat? 

Percentage 

of Very Somewhat 

population important important 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All individuals 20 and over ....................... 100.0 

Not too Not at all Don't 

important important know 

........................................................ Percent of individuals ................................................................. 

2.7 2.8 1.5 0.7 0.4 

2.4 2.3 1.0 0.5 0.6 

2.2 1.8 1.2 0.7 0.7 

1.8 1.8 0.9 0.4 0.3 

3.1 2.8 1.3 0.7 0.7 

1.5 1.5 1.0 0.2 0.5 

2.2 1.8 1.0 0.7 0.9 

1.7 1.7 0.7 0.4 0.4 

1.5 1.4 0.7 0.3 0.2 

Income: 

Under 131%poverty ..................................... 15.8 

131-350%poverty ......................................... 41.2 

Over350%poverty ....................................... 43.0 

2.2 2.2 1.3 0.9 0.9 

2.3 2.2 1.1 0.4 0.3 

1.8 1.8 0.9 0.3 0.3 

Race: :~ 

White ............................................................ 80.6 

Black ............................................................. 11.4 

1.7 1.6 0.7 0.3 0.2 

2.7 3.2 2.2 1.0 1.0 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

2.7 2.6 2.9 1.0 1.1 

1.6 1.5 0.7 0.3 0.3 

Education: ~: 

Grade 8 or less ............................................. 6.5 2.6 3.3 2.1 1.4 

Grades 9-12/GED ......................................... 42.0 2.0 1.8 1.1 0.6 

At least some college .................................... 50.3 1.8 1.8 0.8 0.3 

=1 ii iiiiml 

-1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: individuals who did not provide a response are excluded from the calculations. Rows and columns may hot add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

1.4 

0.5 

0.3 

134 
Table 2.8bse.-- Standard errors of mean saturated fat intake as a perceptage of calories (2-day average), by perceived importance 

of CHOOSING A DIET LOW IN SATURATED FAT, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet low in saturated fat? 

Selected characteristics Very Somewhat Not too important or 

important important not at all important 

Sex and age (years): 

Males: 

20-39 .......................................................... 

40-59 .......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 .......................................................... 

40-59 .......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All individuals 20 and over ......................... 

............................... Mean saturated fat intake (% of kilocalories) § ....................................... 

0.3 0.2 0.3 

0.2 0.2 0.3 

0.2 0.3 0.4 

0.1 0.1 0.3 

0.2 0.3 0.6 

0.2 0.3 0.4 

0.2 0.3 0.4 

0.1 0.2 0.3 

0.1 0.1 0.2 

Income: 

Under 131% poverty ..................................... 

131-350% poverty ......................................... 

Over 350% poverty ....................................... 

0.3 0.2 0.3 

0.1 0.2 0.3 

0.1 0.2 0.3 

Race: :1: 

White ............................................................. 

Black ............................................................. 

0.1 0.1 0.3 

0.3 0.3 0.5 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

0.3 0.5 0.4 

0.1 0.1 0.2 

Education: 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

0.2 0.4 0.5 

0.1 0.2 0.3 

0.1 0.2 0.3 

§ See "Table notes." 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

135 
Table 2.gase.-- Standard errors of perceived importance of CHOOSING A DIET LOW IN CHOLESTEROL, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet low in cholesterol? 

Selected characteristics 

Percentage 

of Very 

population important 

Somewhat 

important 

Not too 

important 

Not at all Don't 

important know 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All Individuals 20 and over ....................... 100.0 

........................................................ Percent of individuals ................................................................... 

2.7 2.5 1.5 0.8 0.4 

2.5 2.4 1.2 0.7 0.2 

2.4 1.8 1.4 0.6 0.6 

1.9 1.6 1.0 0.5 0.3 

2.3 2.4 1.1 0.4 0.4 

2.6 1.7 1.1 0.8 0.5 

2.4 1.8 1.4 0.7 0.7 

1.6 1.5 0.8 0.3 0.3 

1.4 1.3 0.7 0.3 0.2 

income: 

Under 131% poverty ..................................... 15.8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

2.5 1.9 1.0 0.7 0.6 

1.7 1.7 1.1 0.4 0.4 

1.7 1.7 0.7 0.4 0.1 

Race: 4: 

White ............................................................ 80.6 

Black ............................................................. 11.4 

1.4 1.3 0.8 0.4 0.2 

3.1 3.1 1.6 0.8 0.8 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

2.8 3.2 3.4 0.6 0.4 

1.5 1.3 0.7 0.3 0.2 

Education: :1: 

Grade 8 or less ............................................. 6.5 3.9 3.5 1.7 1.2 

Grades 9-12/GED ......................................... 42.0 2.3 1.8 1.0 0.6 

At least some college .................................... 50.3 1.2 1.3 0.8 0.3 

:~ The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

1.0 

0.3 

0.1 

136 
Table 2.9bse.-- Standard errors of mean cholesterol intake (2-day average), by perceived importance of CHOOSING 

A DIET LOW IN CHOLESTEROL, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to choose a diet low in cholesterol? 

Selected characteristics Very Somewhat Not too important or 

important important not at all important 

Sex and age (years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Allindivlduals 20 and over ........................ 

.................................. Mean cholesterol intake (milligrams) § ....................................... 

28 15 28 

10 13 21 

10 15 13 

13 9 19 

7 14 22 

7 6 20 

7 8 12 

4 8 14 

7 6 14 

Income: 

Under 131%poverty ..................................... 

131-350%poverty ......................................... 

Over350%poverty ....................................... 

27 16 22 

8 11 18 

5 8 25 

Race: :I: 

White ............................................................ 

Black ............................................... i ............. 

5 7 12 

32 16 77 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

16 20 40 

7 6 14 

Education: :1: 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

11 27 26 

12 13 23 

6 9 15 

§ See "Table notes." 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

137 
Table 2.1Oase.-- Standard errors of perceived importance of USING SALT OR SODIUM ONLY IN MODERATION, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to use salt or sodium only in moderation? 

Selected characteristics 

Percentage 

of 

population 

Very Somewhat 

important important 

Not too Not at all 

important important 

Don't 

know 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All individuals 20 and over ....................... 100.0 

......................................................... Percent of individuals ........................................................ 

2.1 2.1 1.9 1.3 * 

2.2 2.1 1.2 0.9 0.3 

2.1 1.7 1.3 1.1 0.3 

1.5 1.4 1.0 0.7 0.1 

2.2 2.2 1.5 1.0 0.2 

2.3 2.0 1.2 0.7 0.1 

2.9 2.2 1.2 0.9 0.5 

1.7 1.7 0.8 0.5 0.2 

1.4 1.3 0.7 0.5 0.1 

Income: 

Under131%pove~y ..................................... 15.8 

131-350%pove~y ......................................... 41.2 

Over350%pover~ ....................................... 43.0 

2.5 1,4 1.6 1.7 0.2 

1.4 1.3 1.1 0.7 0.2 

2.0 2.0 0.8 0.6 0.1 

Race: -1: 

White ............................................................ 80.6 

Black ............................................................. 11.4 

1.5 1.4 0.9 0.4 0.1 

2.5 2.5 2.3 2.0 0.2 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

4.5 2.9 2.9 1.9 0.3 

1.4 1.4 0.7 0.5 0.1 

Education: ¢ 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

* Value less than 0.05 but greater than 0. 

6.5 3.7 2.5 2.3 1.3 0.5 

42.0 1.9 1.7 1.3 0.7 0.2 

50.3 1.6 1.8 0.8 0.7 0.1 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percentbecause of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

138 
Table 2.10bse.-- Standard errors of mean sodium intake (2-day average), by perceived importance of USING SALT OR 

SODIUM ONLY IN MODERATION, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to use salt or sodium only in moderation? 

Selected characteristics Very Somewhat 

important important 

Not too important or 

not at all important 

Sex and age (years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

AIIIndividuals 20 and over ........................ 

................................. Mean intake of sodium (milligrams) § ............................................. 

155 163 465 

93 124 184 

61 94 186 

59 106 283 

62 53 126 

40 89 118 

48 106 101 

38 52 85 

35 72 170 

income: 

Under 131% poverty ..................................... 

131-350% poverty ......................................... 

Over 350% poverty ....................................... 

101 157 768 

67 101 103 

48 91 133 

Race: ¢ 

White ............................................................ 

Black ............................................................. 

40 84 88 

78 165 1,081 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

121 207 129 

40 78 177 

Education: ¢ 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

85 184 143 

64 114 323 

44 87 118 

§ Excludes salt added at the table. See "Table notes." 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-98. 

139 
Table 2.11ase.-- Standard errors of perceived importance of USING SUGARS ONLY IN MODERATION, by selected characteristics, 

ind!viduals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to use sugars only in moderation? 

Percentage 

Selected characteristics of Very Somewhat Not too Not at all 

population important important important important 

Don't 

know 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................................... 22.0 

40-59 ......................................................... 16.3 

60 and over ................................................ 9.6 

20 and over ............................................. 47.9 

Females: 

20-39 ......................................................... 22.3 

40-59 ......................................................... 17.1 

60 and over ................................................ 12.7 

20 and over ............................................. 52.1 

All Individuals 20 and over ....................... 100.0 

......................................................... Percent of individuals ................................................................... 

2.2 2.3 1.6 0.8 0.1 

2.2 2.1 1.4 0.7 0.2 

2.7 2.1 1.5 0.6 0.4 

1.6 1.4 0.9 0.5 0.1 

2.6 2.5 1.6 0.9 0.0 

2.4 2.2 1.2 0.4 * 

2.2 1.9 1.4 0.4 0.6 

1.4 1.3 0.8 0.4 0.1 

1.2 1.0 0.7 0.3 0.1 

Income: 

Under 131% poverty ..................................... 15,8 

131-350% poverty ......................................... 41.2 

Over 350% poverty ....................................... 43.0 

2.5 2.0 1.7 0.9 0.3 

1.4 1.4 1.0 0.4 0.1 

1.9 1.6 0.8 0.4 0.1 

Race: :~ 

White ............................................................ 80,6 

Black ............................................................. 11.4 

1.3 1.0 0.7 0.3 0.1 

2.5 2.6 1.9 1.1 0.3 

National origin: 

Hispanic ........................................................ 9.0 

Non-Hispanic ................................................ 91.0 

3.6 2.9 2.4 1.4 0.1 

1.2 1.0 0.7 0.3 0.1 

Education: $ 

Grade 8 or less ............................................. 6.5 

Grades 9-12/GED ......................................... 42.0 

At least some college .................................... 50.3 

3.5 1.9 2.3 0.6 0.7 

1.5 1.3 1.1 0.5 0.2 

1.7 1.7 0.7 0.4 0.1 

* Value less than 0.05 but greater than 0. 

:~ The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

NOTES: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

140 
Table 2.11bse.-- Standard errors of mean intake of added sugars as a percentage of calories (2-day average), by 

perceived importance of USING SUGARS ONLY IN MODERATION, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Question: To you personally, how important is it to use sugars only in moderation? 

Selected characteristics Very Somewhat Not too important or 

important important not at all important 

Sex and age (years): 

Males: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

Females: 

20-39 ......................................................... 

40-59 ......................................................... 

60 and over ................................................ 

20 and over ............................................. 

All Individuals 20 and over ......................... 

........................... Mean intake of added sugars (% of kilocalories) § ............................... 

0.8 0.6 1.0 

0.5 0.6 0.7 

0.3 0.5 0.9 

0.3 0.4 0.7 

0.6 0.8 1.3 

0.3 0.8 1.2 

0.3 0.6 1.1 

0.3 0.4 0.8 

0.2 0.3 0.6 

Income: 

Under 131%poverty ..................................... 

131-350%povedy ......................................... 

Over350%poverty ....................................... 

0.4 0.5 1.0 

0.3 0.5 0.9 

0.3 0.4 0.9 

Race: :1: 

White ............................................................ 

Black ............................................................. 

0.3 0.3 0.7 

0.8 0.8 1.6 

National origin: 

Hispanic ........................................................ 

Non-Hispanic ................................................ 

0.9 1.2 1.4 

0.2 0.3 0.6 

Education: ~: 

Grade 8 or less ............................................. 

Grades 9-12/GED ......................................... 

At least some college .................................... 

0.6 1.0 1.3 

0.3 0.4 1.0 

0.3 0.4 0.8 

§ See "Table notes." 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

141 
Table 3.1se.--Standard errors of macronutrient sources of food energy, by perceived importance of dietary guidance, MEN 20 

years of age or older, 2-day average, 1994-96 

Dietary guidance and 

degree of importance 

Protein Total fat Saturated 

fatty acids 

Monounsaturated 

fatty acids 

Polyunsaturated 

fatty acids 

Carbohydrate 

Alcohol 

.............................................................. Percent of kilocalories .............................................................. 

MEN: n= 2,846 

Eat a variety of foods: 

Very or somewhat important ............. 0,1 

Not too or not at all important ............ 0.4 

Eat at least two servings of 

dairy products daily: 

Very or somewhat important ............ 0.1 

Not too or not at all important ........... 0.2 

Maintain a healthy weight: 

Very or somewhat important ............ 0.1 

Not too or not at all important ........... 0.3 

Choose a diet with plenty of 

fruits and vegetables: 

Very or somewhat important ............ 0.1 

Not too or not at all important ........... 0.3 

Choose a diet with plenty of 

breads, cereals, rice, and pasta: 

Very or somewhat important ............ 0.1 

Not too or not at all important ........... 0.2 

Choose a diet with adequate fiber: 

0.3 0.1 0.1 0.1 0.3 0.2 

0.6 0.2 0.3 0.2 0.7 0.5 

0.3 0.1 0.1 0.1 0.3 0.2 

0.4 0.2 0.2 0.1 0.4 0.3 

0.2 0.1 0.1 0.1 0.3 0.2 

1.0 0.4 0.6 0.2 1.1 1.2 

0.3 0.1 0.1 0.1 0.3 0.2 

0.7 0.3 0.3 0.3 0.9 0.8 

0.3 0.1 0.1 0.1 0.3 0.2 

0°4 0.2 0.2 0.1 0.5 0.3 

Very or somewhat important ............ 0.1 0.3 0.1 0.1 0.1 0.3 0.2 

Not too or not at all important ........... 0.3 0.5 0.2 0.2 0.2 0.6 0.6 

Continued 

142 
Table 3.1se.--Standard errors of macronutrient sources of food energy, by perceived importance of dietary guidance, MEN 20 

years of age or older, 2-day average, 1994-96--continued 

Dietary guidance and 

degree of importance 

Mono- PolyProtein Total fat Saturated unsaturated unsaturated Carbofatty acids fatty acids fatty acids hydrate 

.............................................................. Percent of kilocalories .............................................................. 

Alcohol 

Choose a diet low in fat: 

Very or somewhat important ................. 0.1 

Not too or not at all important ................ 0.3 

Choose a diet low in saturated fat: 

Very or somewhat important ............. 0.1 

Not too or not at all important ............... 0.3 

Choose a diet low in cholesterol: 

Very or somewhat important ................ 0.1 

Not too or not at all important ............... 0.2 

Use sugars only in moderation: 

Very or somewhat important ................. 0.1 

Not too or not at all important ................ 0.3 

Use salt or sodium only in moderation: 

Very or somewhat important ................. 0.1 

Not too or not at all important ................ 0.2 

0.3 0.1 0.1 0.1 0.3 0.2 

0.5 0.2 0.2 0.2 0.7 0.6 

0.2 0.1 0.1 0.1 0.2 0.2 

0.5 0.3 0.2 0.2 0.8 0.5 

0.3 0.1 0.1 0.1 0.3 

0.4 0.2 , 0.2 0.1 0.6 

0.2 

0.6 

0.3 0.1 0.1 0.1 0.3 0.2 

0.4 0.2 0.2 0.1 0.5 0.5 

0.3 0.1 0,1 0.1 0.3 0.2 

0.5 0.2 0.2 0.2 0.7 0.4 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

143 
Table 3.2se.--Standard errors of macronutrient sources of food energy, by perceived importance of dietary guidance, WOMEN 20 

years of age or older, 2-day average, 1994-96 

Dietary guidance and 

degree of importance 

Protein Total fat Saturated 

fatty acids 

Monounsaturated 

fatty acids 

Polyunsaturated 

fatty acids 

Carbo- Alcohol 

hydrate 

.............................................................. Percent of kilocalories .............................................................. 

WOMEN: n=2,803 

Eat a variety of foods: 

Very or somewhat important ............. 0.1 

Not too or not at all important ............ 0.4 

Eat at least two servings of 

dairy products daily: 

Very or somewhat important ............ 0.1 

Not too or not at all important ........... 0.2 

Maintain a healthy weight: 

Very or somewhat important ............ O. 1 

Not too or not at all important ........... 0.4 

Choose a diet with plenty of 

fruits and vegetables: 

Very or somewhat important ............ 0.1 

Not too or not at all important ........... 0.5 

Choose a diet with plenty of 

breads, cereals, rice, and pasta: 

Very or somewhat important ............ 0.1 

Not too or not at all important ........... 0.3 

Choose a diet with adequate fiber: 

Very or somewhat important ............ 0.1 

Not too or not at all important ........... 0.3 

0.3 0.1 0.1 0.1 0.3 0.1 

0.6 0.3 0.3 0.2 0.8 0.3 

0.3 0.1 0.1 0.1 0.3 0.1 

0.4 0.2 0.2 0.1 0.4 0.3 

0.2 0.1 0.1 0.1 0.3 0.1 

0.8 0.4 0.3 0.3 1.1 0.4 

0.2 0.1 0.1 0.1 0.3 0.1 

0.6 0.3 0.3 0.4 0.8 0.3 

0.3 0.1 0.1 0.1 0.3 0.2 

0.4 0.2 0.1 0.2 0.5 0.2 

0.2 0.1 0.1 0.1 0.3 0.2 

0.5 0.2 0.2 0.2 0.7 0.4 

144 
Table 3.2se.--Standard errors of macronutrient sources of food energy, by peri~i~/ed importance of dietary guidance, WOMEN 20 

years of age or older, 2-day average, 1994-96--continued 

Dietary guidance and 

degree of importance 

Protein Total fat 

MonoSaturated unsaturated 

fatty acids fatty acids 

Polyunsaturated 

fatty acids 

Carbohydrate 

Alcohol 

.............................................................. Percent of kilocalories .............................................................. 

Choose a diet low in fat: 

Very or somewhat important ................. 0.1 

Not too or not at all important ................ 0.4 

Choose a diet low in saturated fat: 

Very or somewhat important.i ........... 0.1 

Not too or not at all important ............... 0.3 

Choose a diet low in cholesterol: 

Very or somewhat important ................ 0.1 

Not too or not at all important ............... 0.4 

Use sugars only in moderation: 

Very or somewhat important ................. 0.1 

Not too or not at all important ................ 0.3 

Use salt or sodium only in moderation: 

Very or somewhat important ................. 0.1 

Not too or not at all important ................ 0.3 

0.2 0.1 0.1 0.1 0.3 0.2 

0.6 0.2 0.2 0.3 0.6 0.2 

0.3 0.1 0.1 0.1 0.3 0.1 

0.8 0.3 0.4 0.3 1.1 0.4 

0.2 0.1 0.1 0.1 0.2 0.2 

0.8 0.3 0.4 0.3 1.0 0.3 

0.2 0.1 0.1 0.1 0.3 0.2 

0.8 0.3 0.3 0.3 0.9 0.2 

0.3 0.1 0.1 o.1 0.3 o.1 

0.5 0.3 0.2 0.1 0.6 0.3 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

145 
Table 4se.-- Weight status: Standard errors of percentages of individuals in specified body mass index (BMI) categories, by sex, race, 

and income by self-appraised weight status, individuals 20 years of age and over, 1994-96 

Sex, race, and income by 

self-appraised weight status 

Respondents 

Number 

Sex: 

Males: 

Underweight ................................. 171 

About right ..................................... 1,535 

Overweight .................................... 1,104 

Females: 

Underweight ................................. 133 

About right ..................................... 1,144 

Overweight .................................... 1,418 

BMI § (based on self-reported heights and weights) 

Underweight Normal weight Overweight Obese 

(BMI <18.5) (BMI 18.5 - 24.99) (BMI 25 - 29.99) (BMI 30 and over) 

.................................................... Percent of individuals .............................................................. 

All individuals 20 and over # ........ 5,530 

8.8 7.8 2.7 2.3 

0.1 1.9 1.6 0.8 

* 1.4 1.9 2.0 

5.6 5.6 5.5 2.7 

0.9 1.8 1.4 0.7 

0.1 1.5 1.7 2.0 

0.5 1.0 0.8 0.9 

Race :1: 

WHITE: 

Males: 

Underweight ................................. 138 

About right ..................................... 1,257 

Overweight .................................... 970 

Females: 

Underweight ................................. 107 

About right ..................................... 896 

Overweight .................................... 1,145 

BLACK: 

Males: 

Underweight tt ............................ 23 

About right ..................................... 169 

Overweight .................................... 81 

Females: 

Underweight lt ............................ 18 

About right ..................................... 154 

Overweight .................................... 202 

1.1 3.9 3.1 2.6 

0.2 1.7 1.5 0.6 

* 1.4 2.2 2.1 

4.6 6.1 4.0 3.6 

1.1 1.8 1.2 0.6 

0.1 1.6 1.9 1.7 

19.1 15.8 7.2 9.8 

0.3 6.2 5.2 3.7 

-- 0.9 11.6 11.6 

10.1 16.3 12.3 5.4 

1.3 4.2 4.2 3.0 

0.1 1.4 5.0 5.1 

§ BMI cutoffs and descriptors are from NIH Clinical Guidelines (see "Table notes"); excludes individuals not reporting height and/or weight. Continued 

* Value less than 0.05 but greater than 0. 

# Includes individuals who did not respond to the question on self-appraised weight status. 

:1: The category "race" excludes 370 individuals other than white or black. 

tt Statistics in this row are potentially unreliable because of small sample size. 

- Estimated percent is 0. 

NOTES: Rows and columns may not add to 100 percent because of rounding. 

146 
Table 4se,-- Weight status: Standard errors of percentages of individuals in sl~eCified body mass index (BMI) categories, by sex, race, 

and income by self-appraised weight status, individuals 20 years of age and over, 1994-96--continued 

Sex, race, and income by 

self-assessed weight status 

Respondent 

BMI § (based on self-reported heights and weights) 

Underweight Normal weight Overweight Obese 

(BMI <18.5) (BM118.5-24.99) (BMI 25 -29.99) (BMI 30 and over) 

Number 

Income 

UNDER 130% POVERTY: 

Males: 

Underweight tt ............................... 56 

About right ........................................ 354 

Overweight ........................................ 212 

Females: 

Underweight tt ................................ 39 

About right ........................................ 338 

Overweight ........................................ 399 

131-350% POVERTY: 

Males: 

Underweight ..................................... 60 

About right ........................................ 638 

Overweight ........................................ 388 

Females: 

Underweight .................................... 61 

About right ........................................ 441 

Overweight ....................................... 537 

OVER 350% POVERTY: 

Males: 

Underweight tt ................................ 55 

About right ........................................ 543 

Overweight ........................................ 504 

Femates: 

Underweight tt ................................ 33 

About right ........................................ 365 

Overweight ....................................... 482 

.................................................. Percent of individuals ......................................................... 

5.2 9.0 2.6 4.6 

0.7 4.3 4.3 2.6 

0.1 5.0 7.9 6.2 

8.7 8.3 3.7 6.2 

1.1 3.7 2.7 2.2 

0.5 2.4 3.0 3.3 

0.5 6.6 6.0 3.3 

0.2 2.6 2.2 1.2 

-- 2.8 3.7 3.7 

5.2 7.8 9.6 4.4 

1.6 3.0 2.6 1,2 

0.2 2.5 3.0 3.6 

16.0 14.0 2.8 1.9 

-- 2.2 2.2 0.9 

-- 1.5 2.7 2.7 

12.5 11.9 1.9 3.0 

1.0 2.2 1.7 0.5 

* 2.6 2.3 2.2 

§ BMI cutoffs and descriptors are from NIH Clinical Guidelines (see "Table notes"); excludes individuals not reporting height and/or weight. 

tt Statistics in this row are potentially unreliable because of small sample size. 

- Estimated percent is 0. 

* Value less than 0.05 but greater than 0. 

NOTES: Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

147 
Table 5.1ase.--BREAD, CEREAL, RICE, AND PASTA GROUP: Standard errors of number of servings perceived as necessary for good health and 

percentages of individuals reaching perceived goal, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: How many servings from the bread, cereal, rice, and pasta group would you say a person of your age and sex 

should eat each day for good health? 

Selected characteristics 

Percentage 

of 

population 

Number of daily servings perceived as necessary for good health 

1 or less 2 3 4 5 6 or more Don't know 

Individuals consuming 

at least the number 

of servings perceived as 

necessary for good health § 

Percent 

Sex and age (years): 

Males: 

20-39 ....................................... 22.0 

40-59 ....................................... 16.3 

60 and over ............................. 9.6 

20 and over .......................... 47.9 

Females: 

20-39 ....................................... 22.3 

40-59 ....................................... 17.1 

60 and over ............................. 12.7 

20 and over .......................... 52.1 

All individuals 20 and over ....... 100.0 

............................................................. Percent of individuals ......................................................................... 

1.8 2.3 2.2 1.6 0.7 1.0 0.7 0.6 

1.9 2.4 2.2 1.0 0.5 0.8 0.5 0.8 

1.5 1.8 1.7 1.1 0.7 0.8 1.1 0.6 

1.0 1.7 1.2 1.0 0.4 0.6 0.5 0.5 

1.8 1.6 1.6 1.3 1.0 1.7 0.8 1.5 

1.3 1.8 1.8 1.5 1.2 1.0 0.4 1.3 

2.2 1.7 1.3 1.1 0.7 0.8 0.7 1.4 

1.3 1.1 1.0 0.8 0.6 0.7 0.4 0.8 

1.0 0.9 0.8 0.6 0.4 0.5 0.3 0.5 

Income: 

Under 131% poverty ................... 15.8 

131-350% poverty ...................... 41.2 

Over 350% poverty ..................... 43.0 

Race: $ 

White .......................................... 80.6 

Black .......................................... 11.4 

1.7 1.7 2.0 1.0 0.7 1.1 1.1 1.3 

1.7 1.3 1.3 0.9 0.6 0.7 0.4 0.6 

1.2 1.4 1.6 0.9 0.5 0.7 0.4 0.9 

0.8 1.1 0.8 0.7 0.4 0.6 0.3 0.5 

3.8 2.9 2.0 1.2 0.7 0.9 0.9 1.8 

National origin: 

Hispanic ..................................... 9.0 

Non-Hispanic .............................. 91.0 

Education: ~t 

Grade 8 or less ........................... 6.5 

Grades 9-12/GED ....................... 42.0 

At least some college ................. 50.3 

2.7 2.7 3.6 1.3 0.9 1.5 2.6 1.8 

1.0 1.0 0.8 0.6 0.4 0.5 0.3 0.5 

2.6 2.6 2.0 1.2 0.5 1.0 3.6 1.4 

1.5 1.4 1.4 0.7 0.5 0.5 0.4 0.9 

1.0 1.4 1.2 0.6 0.7 0.8 0.3 0.6 

ill 

§ Excludes individuals responding "don't know" to the number of servings perceived as necessary for good health. 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-I 

148 
Table 5.1bse.--BREAD, CEREAL, RICE, AND PASTA GROUP: Standard errors of mean numbers of servings consumed per day (2-day average) by 

number of servings perceived as necessary for good health, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................... 22.0 

40-59 ......................................... 16.3 

60 and over ............................... 9.6 

20 and over ............................ 47.9 

Females: 

20-39 ......................................... 22.3 

40-59 ......................................... 17.1 

60 and over ............................... 12.7 

20 and over ............................ 52.1 

All individuals 20 and over ........ 100.0 

Number of daily servings perceived as necessary for good health 

Mean number 

of servings 

consumed per day 1 or less 2 3 4 5 6 or more Don't know 

............................................... Mean number of servings consumed per day- .................................................................. 

0.3 0.3 0.9 0.4 0.5 0.8 0.8 1.2 

0.1 0.3 0.2 0.3 0.5 1.1 0.5 0.4 

0.1 0.2 0.2 0.2 0.5 0.5 0.5 0.5 

0.1 0.1 0.4 0.2 03 0.6 0.5 0.6 

0.1 0.3 0.2 0.3 0.2 0.4 0.3 0.5 

0.1 0,2 0.2 0.2 0.2 0,5 0.4 0.4 

0.1 0.2 0.1 0.1 0.3 0.5 0.4 0.3 

0.1 0.2 0.1 0.2 0.1 0.3 0.2 0.2 

0.1 0.1 0.2 0.1 0.2 0.3 0.2 0.3 

Income: 

Under 131% poverty ..................... 15.8 

131-350% poverty ........................ 41.2 

Over 350% poverty ....................... 43.0 

0.4 0.2 1.1 0.3 0.5 1.1 1.1 0.8 

0.1 0.2 0.2 0.2 0.4 0.7 0.4 0.4 

0.1 0.2 0.2 0.2 0.2 0.4 0.3 0.3 

Race: :1: 

White ............................................ 80.6 

Black ............................................ 11.4 

0,1 0,1 0.2 0.1 0.3 0.3 0.2 0.2 

0.5 0.2 1.5 0.3 0.6 0.8 0.6 0.6 

National origin: 

Hispanic ....................................... 9.0 

Non-Hispanic ................................ 91.0 

0,2 0.3 0.6 0.5 0.6 0.8 0.7 0.6 

0.1 0.1 0.2 0.1 0.2 0.3 0.3 0.2 

Education: 

Grade 8 or less ............................. 6.5 0.3 0.2 0.4 0.6 0.4 1,3 

Grades 9-12/GED ......................... 42.0 0.1 0,2 0.4 0.2 0.3 0.9 

At least some college ................... 50.3 0.1 0.2 0.2 0.2 0.2 0.2 

m|= =1 

:~ The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

1.2 0.9 

0.3 0.4 

0.3 0.3 

149 
Table 5.2ase.--VEGETABLE GROUP: Standard errors of number of servings perceived as necessary for good health and percentages of individuals 

reaching perceived goal, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: How many servings from the vegetable group would you say a person of your age and sex should eat each day for good health? 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 .......................................... 22,0 

40-59 .......................................... 16.3 

60 and over ................................ 9.6 

20 and over ............................. 47.9 

Females: 

20-39 .......................................... 22,3 

40-59 .......................................... 17.1 

60 and over ................................ 12.7 

20 and over ............................. 52.1 

All Individuals 20 and over ......... 100.0 

Number of daily servings perceived as necessary for good health Individuals consuming 

at least the number 

of servings perceived as 

1 or less 2 3 4 5 or more Don't know necessary for good health § 

..................................................... Percent of individuals .................................................................................. 

1.7 2.9 2.3 1.7 1.4 0.6 2.4 

1.3 1.8 2.2 1.2 1.2 0.4 1.8 

1.9 2.2 1.5 1.2 0.9 1.0 1.6 

1.1 1.6 1.2 1.0 0.9 0.4 1.4 

1.4 2.3 1.8 1.8 1.7 0.7 2.4 

1.3 1.9 1.6 1.6 1.3 0.4 1.8 

1.1 2.0 2.3 1.0 0.8 0.7 2.2 

0.9 1.3 1.2 1.0 0.9 0.4 1.4 

0.8 0.9 0.8 0.7 0.7 0.3 0.9 

Income: 

Under 131% poverty ...................... 15.8 

131-350% poverty ......................... 41.2 

Over 350% poverty ........................ 43.0 

1.6 2.2 2.1 1.5 0.9 1.1 2.5 

1.0 1.5 1.5 1.2 1.1 0.5 2.0 

1.1 1.4 1.1 1.2 1.0 0.3 1.5 

Race: 

White ............................................. 80.6 

Black ............................................. 11.4 

0.8 1.0 0.9 0.9 0.9 0.3 1.0 

2.4 3.1 3.2 1.8 1.3 0.9 3.7 

National origin: 

Hispanic ........................................ 9.0 

Non-Hispanic ................................. 91.0 

1.8 3.5 2.2 2.1 1.7 2.5 3.5 

0.9 0.9 0.9 0.7 0.7 0.3 0.9 

Education: 

Grade 8 or less .............................. 6.5 2.5 3.2 2.2 2.8 1.2 3.5 2.7 

Grades 9-12/GED .......................... 42.0 1.4 1.4 1.4 0.9 0.8 0.4 1.4 

At least some college .................... 50.3 0.8 1.4 1.1 1.2 1.0 0.2 1.3 

§ Dry beans and peas are included here as well as in table 5.5a, "Meat, Poultry, Fish, Dry Beans, and Eggs Group." Excludes individuals responding "don't know" to the number of servings 

perceived as necessary for good health. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

150 
Table 5.2bse.--VEGETABLE GROUP: Standard errors of mean numbers of servings consumed per day (2-day average) by number of servings 

perceived as necessary for good health, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Mean number 

of servings 

consumed per day 

Number of daily servings perceived as necessary for good health 

1 or less 2 3 4 5 or more Don't know 

Percent 

Sex and age (years): 

Males: 

20-39 .......................................... 22.0 

40-59 .......................................... 16.3 

60 and over ................................ 9.6 

20 and over ............................. 47.9 

Females: 

20-39 .......................................... 22.3 

40-59 .......................................... 17.1 

60 and over ................................ 12.7 

20 and over ............................. 52.1 

All individuals 20 and over .......... 100.0 

.......................................... Mean number of servings consumed per day § .................................................... 

0.2 0.7 0.2 0.3 0.3 0.5 0.9 

0.1 0.2 0.2 0.2 0.3 0.4 0.4 

0.1 0.2 0.1 0.2 0.2 0.4 0.3 

0.1 0.3 0.1 0.2 0.2 0.3 0.5 

0.1 0.4 0.2 0.2 0.1 0.2 0.6 

0.1 0.3 0.1 0.2 0.1 0.1 0.7 

0.1 0.1 0.1 0.1 0.2 0.3 0.5 

* 0.2 0.1 0.1 0.1 0.1 0.3 

0.1 0.2 0.1 0.1 0.1 0.1 0.4 

Income: 

Under 131% poverty ...................... 15.8 

131-350% poverty ......................... 41.2 

Over 350% poverty ........................ 43.0 

0.1 0.2 0.1 0.4 0.2 0.4 0.6 

0.1 0.2 0.2 0.1 0.1 0.2 0.6 

0.1 0.6 0.1 0.1 0.1 0.2 0.5 

Race: :1: 

White ............................................. 80.6 

Black ............................................. 11.4 

0.1 0.1 0.1 0.1 0.1 0.1 0.5 

0.2 1.1 0.2 0.4 0.4 0.4 0.6 

National origin: 

Hispanic ........................................ 9.0 

Non-Hispanic ................................. 91.0 

0.2 0.3 0.4 0.2 0.3 0.6 0.6 

0.1 0.2 0.1 0.1 0.1 0.1 0.4 

Education: :1: 

Grade 8 or less .............................. 6.5 

Grades 9-12/GED .......................... 42.0 

At least some college .................... 50.3 

0.2 0.4 0.2 0.4 0.2 1.2 0.7 

0.1 0.3 0.1 0.1 0.1 0.2 0.3 

0.1 0.2 0.1 0.1 0.1 0.2 1.3 

§ Dry beans and peas are included here as well as in table 5.5a "Meat, Poultry, Fish, Dry Beans, and Eggs Group." 

* Value less than 0.05 but less than 0. 

:l: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 
Table 5.3ase.--FRUIT GROUP: Standard errors of number of servings perceived as necessary for good health and percentages of individuals 

reaching perceived goal, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: How many servings from the fruit group would you say a person of your age and sex should eat each day for good health? 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 .......................................... 22.0 

40-59 .......................................... 16.3 

60 and over ................................ 9.6 

20 and over ............................. 47.9 

Females: 

20-39 .......................................... 22.3 

40-59 .......................................... 17.1 

60 and over ................................ 12.7 

20 and over ............................. 52.1 

All Individuals 20 and over ......... 100.0 

Number of daily servings perceived as necessary for good health Individuals consuming 

at least the number 

of servings perceived as 

1 or less 2 3 4 or more Don't know necessary for good health § 

..................................................... Percent of individuals ........................................................................ 

1.8 2.5 2.0 2.3 0.6 2.1 

1.6 1.9 1.8 1.9 0.6 2.0 

2.4 2.2 2.1 1.5 1.1 1.6 

1.2 1.4 1.1 1.3 0.5 1.1 

2.0 1.7 2.3 1.8 0.7 1.4 

1.1 1.9 1.8 1.9 0.4 1.4 

1.7 1.5 1.9 1.6 0.7 2.0 

1.4 1.1 1.3 1.2 0.4 1.1 

1.1 0.9 0.9 0.9 0.3 0.7 

Income: 

Under 131% poverty ...................... 15.8 

131-350% poverty ......................... 41.2 

Over 350% poverty ........................ 43.0 

Race: $ 

White ............................................. 80.6 

Black ............................................. 11.4 

1.4 1.9 1.8 2.0 1.1 1.6 

1.7 1.2 1.5 1.4 0.4 0.9 

1.1 1.1 1.5 1.3 0.3 1.4 

0.9 0.9 1.1 1.0 0.3 0.7 

4.4 2.4 3.3 3.2 0.9 2.3 

National origin: 

Hispanic ........................................ 9.0 

Non-Hispanic ................................. 91.0 

Education: 

Grade 8 or less .............................. 6.5 

Grades 9-12/GED .......................... 42.0 

At least some college .................... 50.3 

1.7 2.3 2.3 2.6 2.5 2.5 

1.2 0.9 1.0 1.0 0.3 0.8 

2.8 3.3 2.7 2.6 3.4 3.6 

1.2 1.1 1.2 1.2 0.4 1.1 

1.2 1.2 1.4 1.4 0.3 1.1 

§ Excludes individuals responding "don't know" to the number of servings perceived as necessary for good health. 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

152 
Table 5.3bse.--FRUIT GROUP: Standard errors of mean numbers of sewings consumed per day (2-day average) by number of servings 

perceived as necessary for good health, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Mean number 

of servings 

consumed per day 

Number of daily servings perceived as necessary for good health 

1 or less 2 3 4 or more Don't know 

Percent 

Sex and age (years): 

Males: 

20-39 .......................................... 22.0 

40-59 .......................................... 16.3 

60 and over ................................. 9.6 

20 and over .............................. 47.9 

Females: 

20-39 .......................................... 22.3 

40-59 .......................................... 17.1 

60 and over ................................. 12.7 

20 and over .............................. 52.1 

All individuals 20 and over .......... 100.0 

......................................... Mean number of servings consumed per day ................................................ 

0.1 0.1 0.2 0.1 0.2 0.5 

0.1 0.2 0.1 0.2 0.2 0.1 

0.1 0.1 0.1 0.1 0.3 0.2 

* 0.1 0.1 0.1 0.1 0.2 

0.1 0.1 0.1 0.1 0.1 0.7 

0.1 0.1 0.2 0.1 0.3 0.4 

0.1 0.1 0.1 0.1 0.2 0.3 

0.1 0.1 0.1 0.1 0.1 0.4 

* 0.1 0.1 0.1 0.1 0.2 

Income: 

Under 131% poverty ...................... 15.8 

131-350% poverty .......................... 41.2 

Over 350% poverty ........................ 43.0 

0.1 0.1 0.1 0.1 0.1 0.3 

0,1 0.1 0.1 0,1 0.2 0.4 

0,1 0.1 0,1 0.1 0.1 0.5 

Race: 

White ............................................. 80.6 

Black .............................................. 11.4 

* 0.1 0.1 0.1 0.1 0.3 

0.1 0.1 0.2 0.2 0.1 0.2 

National origin: 

Hispanic ......................................... 9.0 

Non-Hispanic ................................. 91.0 

0.1 0.4 0.2 0.2 0.4 0.4 

* 0.1 0.1 0.1 0.1 0.2 

Education: :~ 

Grade 8 or less .............................. 6.5 

Grades 9-12/GED .......................... 42.0 

At least some college ..................... 50.3 

0.1 0.2 0.2 0.3 0.3 0.3 

* 0.1 0.1 0.1 0.1 0.3 

0.1 0.1 0.1 0.1 0.1 0.2 

* Value less than 0.05 but less than 0. 

~; The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

153 
Table 5.4ase.--MILK, YOGURT, AND CHEESE GROUP: Standard errors of number of servings perceived as necessary for good health and 

percentages of individuals reaching perceived goal, by selected characteristics, individuals 20 years of age and over, 1994-96 

Question: How many servings from the milk, yogurt, and cheese group would you say a person of your age and sex 

should eat each day for good health? 

Selected characteristics 

Percentage 

of 

population 

Number of daily servings perceived as necessary for good health 

1 or less 2 3 4 or more Don't know 

Individuals consuming 

at least the number 

of servings perceived as 

necessary for good health § 

Percent 

Sex and age (years): 

Males: 

20-39 .......................................... 22.0 

40-59 .......................................... 16.3 

60 and over ................................ 9.6 

20 and over ............................. 47.9 

Females: 

20-39 .......................................... 22.3 

40-59 .......................................... 17.1 

60 and over ................................ 12.7 

20 and over ............................. 52.1 

All Individuals 20 and over ......... 100.0 

................................................. Percent of individuals ........................................................................... 

2.7 2.9 2.3 1.5 0.6 2.3 

2.1 2.5 1.9 1.1 0.6 2.0 

2.0 2.0 1.5 0.6 1.2 2.3 

1.8 1.6 1.4 0.9 0.4 1.2 

2.3 1.9 2.1 1.4 0.7 1.4 

1.2 2.1 1.8 1.4 0.6 0.9 

1.7 2.0 1.5 1.4 0.9 1.2 

1.2 1.0 1.1 0.8 0.4 0.7 

1.1 0.9 0.9 0.7 0.3 0.7 

Income: 

Under 131% poverty ...................... 15.8 

131-350% poverty ......................... 41.2 

Over 350% poverty ........................ 43.0 

Race: :~ 

White ............................................. 80,6 

Black ............................................. 11.4 

1.7 1.5 1.8 1.5 1.2 1.7 

1.6 1.5 1.5 1.1 0.4 1.0 

1.3 1.3 1.1 0.9 0.4 1.2 

1.0 1.0 0.9 0.8 0.3 0.7 

3.8 2.4 2.7 1.9 1.0 3.4 

National origin: 

Hispanic ........................................ 9.0 

Non-Hispanic ................................. 91.0 

Education: :~ 

Grade 8 or less .............................. 6.5 

Grades 9-12/GED .......................... 42.0 

At least some college .................... 50.3 

2.2 2.2 2.9 2.8 2.7 2.8 

1.2 1.0 0.9 0.7 0.3 0.7 

2.5 2.6 2.4 2.1 3.7 2.1 

1.4 1.5 1.4 1.1 0.5 1.2 

1.3 1.2 1.1 1.0 0.2 1.0 

§ Excludes individuals responding "don't know" to the number of servings perceived as necessary for good health. 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

154 
Table 5.4bse.--MILK, YOGURT, AND CHEESE GROUP: Standard errors of mean numbers of servings consumed per day (2-day average) 

by number of servings perceived as necessary for good health by selected characteristics, individuals 20 years of 

age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Mean number 

of servings 

consumed per day 

Number of daily servings perceived as necessary for good health 

1 or less 2 3 4 or more Don't know 

Percent 

Sex and age (years): 

Males: 

20-39 ......................................... 22.0 

40-59 ......................................... 16.3 

60 and over ................................ 9.6 

20 and over ............................. 47.9 

Females: 

20-39 ......................................... 22.3 

40-59 ......................................... 17.1 

60 and over ................................ 12.7 

20 and over ............................. 52.1 

All Individuals 20 and over ......... 100.0 

Income: 

Under 131% poverty ..................... 15.8 

131-350% poverty ......................... 41.2 

Over 350% poverty ....................... 43.0 

Race: 4: 

White ............................................ 80.6 

Black ............................................. 11.4 

National origin: 

Hispanic ........................................ 9.0 

Non-Hispanic ................................ 91.0 

Education: 

Grade 8 or less ............................. 6.5 

Grades 9-12/GED ......................... 42.0 

At least some college .................... 50.3 

............................................... Mean number of servings consumed per day .......................................... 

0.1 0.1 0.1 0.2 0.2 0.2 

0.1 0.1 0.1 0.1 0.2 0.2 

* 0.1 0.1 0.1 0.2 0.3 

* * 0.1 0.1 0.1 0.1 

* 0.1 0.1 ~ 0.1 0.1 0.2 

* * 0.1 0.1 0.1 0.1 

* 0.1 0.1 0.1 0.1 0.1 

* * * 0.1 0.1 0.1 

* * * 0.1 0.1 0.1 

0.1 0.1 0.1 0.3 0.2 0.1 

* * 0.1 0.1 0.1 0.1 

* * 0.1 0.1 0.1 0.1 

.... 0.1 0.1 

0.1 0.1 0.1 0.5 0.2 0.1 

0.1 0.1 0.1 0.2 0.2 0.1 

* * * 0.1 0.1 0.1 

* 0.1 0.1 0.1 0.2 0.1 

* * 0.1 0.1 0.1 0.1 

* * 0.t * 0.1 0.1 

* Value less than 0.05 but less than 0. 

1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

155 
Table 5.5ase.--MEAT, POULTRY, FISH, DRY BEANS, EGGS, AND NUTS GROUP: Standard errors of the number of servings perceived as necessary 

for good health and percentages of individuals reaching perceived goal, by selected characteristics, individuals 20 years of age and 

over, 1994-96 

Question: How many servings from the meat, poultry, fish, dry beans, eggs, and nuts group would you say a person of your age 

and sex should eat each day for good health? 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 .......................................... 22.0 

40-59 .......................................... 16.3 

60 and over ................................ 9.6 

20 and over ............................. 47.9 

Females: 

20-39 .......................................... 22.3 

40-59 .......................................... 17.1 

60 and over ................................ 12.7 

20 and over ............................. 52.1 

All individuals 20 and over ......... 100.0 

Income: 

Under 131% poverty ...................... 15.8 

131-350% poverty ......................... 41.2 

Over 350% poverty ........................ 43.0 

Race: :~ 

White ............................................. 80.6 

Black ............................................. 11.4 

National origin: 

Hispanic ........................................ 9.0 

Non-Hispanic ................................. 91.0 

Education: :~ 

Grade 8 or less .............................. 6.5 

Grades 9-12/GED .......................... 42.0 

At least some college .................... 50.3 

Number of daily servings perceived as necessary for good health Individuals consuming 

at least the number 

of servings perceived as 

1 or less 2 3 4 or more Don't know necessary for good health § 

......................................................... Percent of individuals ............................................................... 

2.0 2.1 2.1 1.2 0.6 2.6 

2.1 1.9 1.4 1.1 0.6 2 

2.0 1.9 0.9 0.5 1.1 1.7 

1.3 1.3 1.1 0.7 0.5 1.5 

2.4 1.7 2.0 0.9 0.7 2.5 

2.5 2.5 2.0 1.0 0.3 2.1 

1.7 1.6 1.2 0.8 0.7 2.2 

1.6 1.1 1.3 0.5 0.4 1.6 

1.2 0.9 1.0 0.4 0.3 1.1 

2.0 1.7 1.7 0.9 1.2 2.5 

1.9 1.6 1.5 0.6 0.4 1.6 

1.2 1.3 1.3 0.9 0.3 1.4 

1.3 1.0 1.0 0.5 0.3 1.1 

3.9 2.5 3.3 1.4 0.9 3.3 

2.7 3.1 2.1 1.7 2.7 3.3 

1.3 0.9 1.1 0.4 0.3 1.1 

2.7 2.8 2.8 0.7 3.4 3.1 

1.7 1.4 1.3 0.8 0.4 1.7 

1.4 1.1 1.1 0.6 0.3 1.4 

§ One serving is defined as 2.5 ounces of cooked lean meat equivalents. Excludes individuals responding "don't know" to the number of servings 

perceived as necessary for good health. 

:I: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

156 
Table 5.5bse.--MEAT, POULTRY, FISH, DRY BEANS, EGGS, AND NUTS GROUP: Standard errors of mean numbers of servings consumed 

per day (2-day average) by number of servings necessary for good health, by selected characteristics, individuals 20 years 

of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Mean number 

of servings 

consumed per day 

Number of daily servings perceived as necessary for good health 

1 or less 2 3 4 or more Don't know 

Percent 

Sex and age (years): 

Males: 

20-39 .......................................... 22.0 

40-59 .......................................... 16.3 

60 and over ................................ 9.6 

20 and over ............................. 47.9 

Females: 

20-39 .......................................... 22.3 

40-59 .......................................... 17.1 

60 and over ................................ 12.7 

20 and over ............................. 52.1 

All Individuals 20 and over ......... 100.0 

................................. Mean number of servings consumed per day § ............................................... 

0.1 0.1 0.1 0.3 0.2 0.3 

0.1 0.1 0.1 0.1 0.2 0.3 

0.1 0.1 0.1 0.1 0.3 0.1 

0.1 0.1 0.1 0.2 0.1 0.2 

* 0.1 0.1 0.1 0.1 0.2 

* 0.1 0.1 0.1 0.1 0.3 

* * * 0.1 0.4 0.1 

* * * 0.1 0.1 0.1 

* * * 0.1 0.1 0.1 

Income: 

Under 131% poverty ...................... 15.8 

131-350% poverty ......................... 41.2 

Over 350% poverty ........................ 43.0 

0.2 0.1 0.1 0.5 0.1 0.1 

* 0.1 0.1 0.1 0.2 0.3 

* 0.1 0.1 0.1 0.2 0.3 

Race: :1: 

White ............................................ 80.6 

Black ............................................. 11.4 

* * * 0.1 0.1 0.2 

0.2 0.1 0.1 0.6 0.3 0.3 

National origin: 

Hispanic ........................................ 9.0 

Non-Hispanic ................................. 91.0 

0.1 0.1 0.2 0.2 0.3 0.2 

* * * 0.1 0.1 0.2 

Education: :1: 

Grade 8 or less ............................. 6.5 

Grades 9-12/GED ......................... 42.0 

At least some college .................... 50.3 

0.1 0.1 0.1 0.2 0.3 0.2 

0.1 0.1 0.1 0.2 0.1 0.2 

* 0.1 0.1 0.1 0.1 0.3 

§ One serving is defined as 2.5 ounces of cooked lean meat equivalents. 

* Value less than 0.05 but less than 0. 

~; The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Continuing Survey of Food Intakes by Individuals and Diet and Health Knowledge Survey, 1994-96. 

157 
Table 6.1se.--Standard errors of awareness of health problems related to NOT EATING ENOUGH CALCIUM and type of problems 

mentioned, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Percent 

Heard of health problem Health problems mentioned 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52,1 

All individuals 20 and over .............. 100.0 

No/don't Bone problems/ Dental 

Yes know osteoporosis problems Other 

.............................................. Percent of individuals .................................................... 

2.3 2.3 2.5 1.7 1.0 

1.7 1.7 1.8 1.3 1.1 

2.1 2.1 2.4 1.6 1.1 

1.2 1.2 1.4 1.0 0.5 

1.6 1.6 1.5 2.1 1.5 

0.8 0.8 1.2 1.7 1.2 

1.8 1.8 1.9 1.5. 1.1 

0.9 0.9 1.0 1.4 0.9 

0.9 0.9 1.0 1.1 0.6 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty ............................. 41.2 

Over 350% poverty ............................ 43.0 

1.7 1.7 2.1 1.5 1.2 

1.3 1.3 1.5 1.3 0.9 

1.3 1.3 1.7 1.4 0.8 

Race: ~: 

White ........................................... " ..... 80.6 

Black ................................................. 11.4 

0.8 0.8 0.9 1.3 0.7 

2.8 2.8 3.2 2.6 1.6 

National origin: 

Hispanic ............................................ 9.0 

Non-Hispanic ..................................... 91.0 

2.3 2.3 2.3 3.4 1.9 

0.9 0.9 1.1 1.0 0.6 

Education: 4: 

Grade 8 or less .................................. 6.5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

2.6 2.6 2.7 1.0 1.6 

1.6 1.6 1.6 1.2 0.6 

0.9 0.9 1.3 1.4 0.9 

1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

158 
Table 6.2se.--Standard errors of awareness of health problems related to BEING OVERWEIGHT and type of problems mentioned, 

by selected characteristics, individuals 20 years of age and over, 1994-96 

Heard of health problem Health problems mentioned 

Percentage 

Selected characteristics of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9,6 

20 and over ................................. 47,9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All individuals 20 and over. ............. 100.0 

i 

No/don't HyperYes know Heart disease tension Diabetes Other 

.......................................................... Percent of individuals .......................................................... 

0.7 0.7 1.5 1.8 1.5 2.3 

1.0 1.0 1.9 2.1 2.0 2.4 

1.3 1.3 2.0 1.5 1.1 2.7 

0.6 0.6 1.0 1.2 0.9 1.7 

0.9 0.9 1.9 1.9 1.6 2.3 

0.6 0.6 1.4 1.5 1.8 2,6 

1.2 1.2 2.1 1.7 1.7 2.8 

0.5 0.5 1.0 1.0 1.3 2.0 

0.4 0.4 0.8 0.8 0.7 1.7 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty ............................. 41.2 

Over 350% poverty ............................ 43.0 

0,9 0.9 1.7 1.4 1.1 2.3 

0.5 0.5 1.2 1.4 1.0 2.1 

0.4 0.4 1.1 1.2 1.2 2.2 

Race: :1: 

White ................................................. 80.6 

Black ................................................. 11.4 

0.4 0.4 0.8 0.9 0.9 1.8 

0.9 0.9 3.0 3.2 1.7 4.3 

National origin: 

Hispanic ............................................ 9.0 

Non-Hispanic ..................................... 91.0 

1.7 1.7 3.0 2.9 2.1 3.1 

0.4 0.4 0.8 0.8 0.7 1.8 

Education: 

Grade 8 or less .................................. 6.5 1.4 1.4 3.2 2.3 1.7 

Grades 9-12/GED .............................. 42.0 0.5 0.5 1.2 1.1 1.1 

At least some college ........................ 50.3 0.4 0.4 1.3 1.2 0.7 

m i i =1,1 

~: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

2.6 

1.9 

2.1 

159 
Table 6.3se.--Standard errors of awareness of health problems related to EATING TOO MUCH FAT and type of problems mentioned, 

by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Heard of health problem 

No/don't 

Yes know Heart disease 

Health problems mentioned 

High blood 

cholesterol Obesity 

Hypertension Other 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over .................................. 52.1 

All individuals 20 and over .............. 100.0 

................................................................. Percent of individuals .................................................................... 

2.0 2.0 2.5 1.8 2.0 1.2 1.8 

1.3 1.3 2.1 1.3 1.7 1.5 2.0 

1.4 1.4 2.4 2.0 2.0 1.3 1.6 

1.0 1.0 1.7 1.2 1.4 0.9 1.1 

1.5 1.5 2.3 2.3 2.0 1.5 1.6 

0.9 0.9 1.6 1.6 1.7 1.1 2.0 

1.5 1.5 2.1 1.5 2.0 1.0 1.4 

0.9 0.9 1.2 1.4 1.3 0.7 1.0 

0.7 0.7 1.1 1.0 1.2 0.5 0.9 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty ............................. 41.2 

Over 350% poverty ............................ 43.0 

1.7 1.7 2.3 1.4 1.7 1.3 1.5 

1.0 1.0 1.4 1.3 1.6 0.9 1.5 

0.7 0.7 1.5 1.5 1.5 0.8 1.1 

Race: :1: 

White ................................................. 80.6 

Black ................................................. 11.4 

0.7 0.7 1.0 1.1 1.2 0.6 1.0 

2.2 2.2 3.0 2.8 2.1 2.0 2.2 

National origin: 

Hispanic ............................................ 9.0 

Non-Hispanic ..................................... 91.0 

2.3 2.3 3.1 2.2 3.4 2.0 2.6 

0.7 0.7 1.2 1.2 1.2 0.6 0.9 

Education: :1: 

Grade 8 or less .................................. 6.5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

2.6 2.6 3.7 1.8 3.3 1.8 1.9 

0.9 0.9 1.7 1.3 1.5 0.8 0.7 

0.7 0.7 1.1 1.5 1.4 0.9 1.5 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

160 
Table 6.4se.--Standard errors of awareness of health problems related to EATING TOO MUCH CHOLESTEROL and type of problems mentioned, 

by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All Individuals 20 and over .............. 100.0 

Heard of health problem 

No/don't 

Yes know 

Health problems mentioned 

Hyper- High blood 

Heart disease tension cholesterol Other 

.......................................................... Percent of individuals .......................................................... 

1.9 1.9 2.3 1.7 1.6 2.0 

1.0 1.0 1.7 1.4 1.2 1.4 

1.7 1.7 2.4 0.9 1.4 1.6 

0.9 0.9 1.3 1.1 1.1 1.2 

1.0 1.0 2.5 1.6 1.9 2.0 

1.0 1.0 1.2 1.4 ~1.3 2.0 

1.6 1.6 1.9 1.1 1.3 1.5 

0.8 0.8 1.3 0.9 1.2 1.4 

0.7 0.7 1.2 0.8 0.9 1.0 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty ............................. 41.2 

Over 350% poverty ............................ 43.0 

1.4 1.4 1.9 1.8 1.1 1.9 

1.0 1.0 1.7 0.9 1.3 1.6 

1.2 1.2 1.4 1.0 1.0 1.1 

Race: :1: 

White ................................................. 80.6 

Black ................................................. 11.4 

0.8 0.8 1.1 0.9 1.0 1.0 

2.0 2.0 3.9 1.7 2.8 2.8 

National origin: 

Hispanic .................................. ......... 9.0 

Non-Hispanic ..................................... 91.0 

2.2 2.2 3.6 2.4 2.9 2.1 

0.8 0.8 1.2 0.8 1.0 1.1 

Education: 

Grade 8 or less .................................. 6.5 3.2 3.2 3.5 1.0 2.0 

Grades 9-12/GED .............................. 42.0 1.4 1.4 1.8 1.0 1.0 

At least some college ........................ 50.3 0.6 0.6 1.1 0.9 1.3 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

1.9 

1.3 

1.5 

161 
Table 6.5se.--Standard errors of awareness of health problems related to NOT EATING ENOUGH FIBER and type of problems 

mentioned, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 1 ~1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All individuals 20 and over .............. 100.0 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty ............................. 41.2 

Over 350% poverty ............................ 43.0 

Race: 

White ................................................. 80.6 

Black ................................................. 11.4 

National origin: 

Hispanic .................... : ....................... 9.0 

Non-Hispanic ..................................... 91.0 

Education: ¢ 

Grade 8 or less .................................. 6.5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

Heard of health problem 

i 

No/don't 

Yes know 

Health problems mentioned 

Bowel 

problems Cancer Other 

......................................... Percent of individuals .......................................................... 

2.6 2.6 2.4 1.7 1.5 

2.0 2.0 2.0 1.4 1.4 

2.4 2.4 2.8 1.2 1.6 

1.5 1.5 1.5 0.9 1.1 

2.2 2.2 2.3 1.6 2.0 

1.5 1.5 2.0 2.0 1.6 

2.1 2.1 2.1 1.2 1.6 

1.3 1.3 1.5 1.2 1.4 

1.2 1.2 1.1 0.8 1.1 

2.4 2.4 2.5 0.8 0.8 

1.8 1.8 1.5 1.1 1.8 

1.6 1.6 1.6 1.3 1.1 

1.2 1.2 1.2 0.8 o.g 

3.4 3.4 3.0 1.5 4.0 

2.5 2.5 2.2 1.6 1.1 

1.3 1.3 1.2 0.8 1.2 

3.4 3.4 3.5 1.1 1.3 

1.3 1.3 1.2 0.9 1.2 

1.5 1.5 1.5 1.1 1.5 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

162 
Table 6.6se.--Standard errors of awareness of health problems related to EATING TOO MUCH SUGAR and type of problems mentioned, 

by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Heard of health problem 

No/don't 

Yes know 

Dental 

problems Diabetes 

Health problems mentioned 

Obesity Other 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All individuals 20 and over .............. 100.0 

.................................................. Percent of individua/s .......................................................... 

1.9 1.9 1.8 2,8 1.7 ; 2.1 

2.0 2.0 1.3 2.3 1.9 1.6 

1.6 1,6 1,6 2.4 1.8 1.6 

1.2 1.2 1.1 1.6 1.2 1.3 

1.7 1.7 1.3 2.0 2.3 1,8 

1.1 1.1 1.5 2.2 1.9 2.2 

1.4 1.4 1.3 1.5 2.0 1,6 

0.9 0.9 1.0 1.0 1.4 1,2 

0.8 0.8 0.9 1.0 1.0 1,0 

Income: 

Under 131% poverty .......................... 15.8 

131o350% poverty ............................. 41.2 

Over 350% poverty ............................ 43.0 

Race: 

White ................................................. 80.6 

Black ................................................. 11.4 

National origin." 

Hispanic ............................................ 9.0 

Non-Hispanic ..................................... 91.0 

Education: :~ 

Grade 8 or less .................................. 6.5 

Grades 9-12/GED .............................. 42,0 

At least some college ........................ 50.3 

1.7 1.7 1.6 2.6 1,6 2,0 

1.4 1.4 1.3 1.5 1.6 1,4 

1.0 1.0 1.0 1.6 1.3 1,2 

0.8 0.8 1.0 0.9 1.2 1.0 

2.4 2.4 2.0 3.9 2.8 3.0 

2.1 2.1 3.3 5.0 2.2 3.1 

0.8 0.8 0.9 1.0 1.0 1.0 

3.2 3,2 1,2 2.9 1.7 2.2 

1.1 1.1 1.1 1.5 1.3 1.2 

0.9 0.9 1.2 1.5 1.3 1.6 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

163 
Table 6.7se.--Standard errors of awareness of health problems related to EATING TOO MUCH SALT OR SODIUM and type of 

problems mentioned, by selected characteristics, individuals 20 years of age and over, 1994-96 

Selected characteristics 

Percentage 

of 

population 

Heard of health problem 

No/don't 

Yes know 

Health problems mentioned 

HyperHeart disease tension Other 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40- 59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All individuals 20 and over .............. 100.0 

....................................... Percent of individuals .......................................................... 

2.0 2.0 1.8 2.7 1.9 

1.4 1.4 2.3 2.3 2.1 

1.6 1.6 1.8 1.6 1.7 

1.2 1.2 1.5 1.7 1.2 

1.2 1.2 2.2 2.6 2.3 

0.8 0.8 1.8 2.1 2.2 

1.1 1.1 1.8 1.4 2.5 

0.6 0.6 1.2 1.6 1.6 

0.6 0.6 1.0 1.4 1.2 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty ............................. 41.2 

Over 350% poverty ............................ 43.0 

1.6 1.6 1.6 2.3 1.7 

0.7 0.7 1.4 1.6 1.9 

1.0 1.0 1.4 1.6 1.5 

Race: :1: 

White ................................................. 80.6 

Black ................................................. 11.4 

0.6 0.6 1.2 1.4 1.3 

1.9 1.9 2.2 4.8 3.1 

National origin: 

Hispanic ............................................ 9.0 

Non-Hispanic ..................................... 91.0 

2.3 2.3 2.2 5.2 3.4 

0.6 0.6 1.1 1.4 1.2 

Education: :~ 

Grade 8 or less .................................. 6.5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

2.2 2.2 3.0 2.8 3.0 

1.2 1.2 1.2 1.9 1.3 

0.6 0.6 1.5 1.4 1.6 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

164 
Table 7.1se.--Standard errors of knowledge regarding the relationship between physical form and type of fat, by selected 

characteristics, individuals 20 years of age and over, 1994-96 

Question: Which kind of fat is more likely to be a liquid rather than a solid...? (Correct answer in bold in column head) 

Selected characteristics 

Percentage 

of 

population 

Percent 

Saturated Polyunsaturated Equally likely 

fats fats to be liquids 

Don't 

know 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All individuals 20 and over ............ 100.0 

...................................................... Percent .................................................................... 

1.2 2.1 2.2 2.3 

1.3 2.2 1.8 1.5 

1.6 1.9 1.7 2.3 

0.9 1.4 1.4 1.4 

1.6 1.8 2.1 2.1 

1.1 1.8 1.8 2.2 

1.1 1.5 1.8 1.9 

0.8 1.1 1.3 1.3 

0.6 1.0 1.1 0.9 

Income: 

Under 131% poverty ........................ 15.8 

131-350% poverty ............................ 41.2 

Over 350% poverty .......................... 43.0 

1.0 1.7 1.5 2.0 

1.0 1.2 1.5 1.5 

0.9 1.7 1.5 1.4 

Race: 4: 

White ............................................... 80.6 

Black ................................................ 11.4 

0.6 0.9 1.2 1.1 

2.3 1.7 2.7 2.5 

National origin: 

Hispanic ........................................... 9.0 

Non-Hispanic ................................... 91.0 

2.9 2.3 4.1 4.9 

0.6 1.0 1.1 0.9 

Education: :~ 

Grade 8 or less ................................ 6.5 

Grades 9-12/GED ............................ 42.0 

At least some college ....................... 50.3 

1.2 1.1 3.5 3.5 

1.0 1.0 1.3 1.3 

1.0 1.4 1.4 1.1 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

165 
Table 7.2se.--Standard errors of knowledge regarding presence of fat in cholesterol-free foods, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Ouestion: If a food has no cholesterol is it also...? (Correct answer in bold in column head) 

Selected characteristics 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All individuals 20 and over ............ 100.0 

Low in 

saturated 

fat 

High in 

saturated 

fat 

Could be either 

high or low 

In saturated fat 

Don't 

know 

...................................................... Percent ........................................................... 

2.3 0.7 2.8 1.9 

1.6 0.8 1.6 1.5 

1.7 0.9 2.4 2.1 

1.2 0.5 1.6 1.1 

1.8 0.6 2.2 1.8 

1.6 1.2 1.9 1.3 

1.6 0.7 2.1 2.1 

1.1 0.5 1.4 1.2 

0.8 0.4 1.2 0.9 

Income: 

Under 131% poverty ........................ 15.8 

131-350% poverty ............................ 41.2 

Over 350% poverty .......................... 43.0 

1.8 0.9 2.3 1.7 

1.3 0.6 1.7 1.4 

1.0 0.6 1.3 0.8 

Race: ~; 

White ............................................... 80.6 

Black ................................................ 11.4 

0.9 0.4 1.0 0.9 

2.8 1.4 3.9 3.0 

National origin: 

Hispanic ................... .. ...................... 9.0 

Non-Hispanic ................................... 91.0 

2.4 1.4 3,3 3.8 

0.8 0.4 1.2 0.9 

Education: 

Grade 8 or less ................................ 6.5 2.2 1.3 2,9 3.4 

Grades 9-12/GED ............................ 42.0 1.3 0.6 1,6 1.5 

At least some college ....................... 50.3 1.2 0.5 1.3 0.8 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

166 
Table 7.3se.--Standard errors of knowledge regarding type of foods in which cholesterol occurs, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Question: Is cholesterol found in...? (Correct answer in bold in column head) 

.l= i ii 

Percentage Vegetables Animal products ALL foods 

Selected characteristics of and like meat and containing 

population vegetable oils dairy products fat or oil 

Don't 

know 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 4.7.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All Individuals 20 and over ............ 100.0 

Income: 

Under 131% poverty ........................ 15.8 

131-350% poverty ............................ 41.2 

Over 350% poverty .......................... 43.0 

Race: :~ 

White ............................................... 80.6 

Black ................................................ 11.4 

National origin: 

Hispanic ........................................... 9.0 

Non-Hispanic ................................... 91.0 

Education: $ 

Grade 8 or less ................................ 6.5 

Grades 9-12/GED ............................ 42.0 

At least some college ....................... 50.3 

...................................................... Percent .................................................................... 

0.5 2.0 2.6 2.5 

0.4 2.4 2.5 1.2 

0.3 2.0 2.1 1.4 

0.3 1.4 1.7 1.5 

0.5 2.5 2.8 1.5 

0.4 2.2 2.0 0.9 

0.3 1.8 2.1 1.7 

0.2 1.6 1.9 1.0 

0.2 1.2 1.5 1.0 

0.4 1.5 2.2 1.7 

0.4 1.5 2.1 1.5 

0.3 1.8 1.8 0.9 

0.2 1.3 1.4 1.0 

0.7 2.6 4.2 3.1 

1.0 3.8 5.4 3.3 

0.2 1.3 1.5 1.1 

0.8 2.7 3.3 3.1 

0.3 1.7 2.0 1.9 

0.3 1.7 1.8 0.7 

ii 

The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

167 
Table 7.4se.--Standard errors of knowledge regarding saturated fat in vegetable oil, by selected characteristics, individuals 20 years 

of age and over, 1994-96 

Question: If a product is labeled as containing only vegetable oil is it...? (Correct answer in bold in column head) 

Selected characteristics 

Percentage 

of 

population 

Low in 

saturated 

fat 

High in 

saturated 

fat 

Could be either 

high or low 

in saturated fat 

Don't 

know 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9.6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All individuals 20 and over ............ 100.0 

...................................................... Percent ................................................................ 

2.4 0.8 2.8 2.2 

2.0 0.8 1.9 1.2 

2.0 0.7 2.2 1.5 

1.5 0.5 1.8 1.2 

2.2 1.2 1.8 1.6 

2.0 0.9 2.0 1.3 

2.2 0.7 1.9 1.7 

1.4 0.6 1.1 1.1 

1.0 0.4 0.9 1.0 

Income: 

Under 131% poverty ........................ 15.8 

131-350% poverty ............................ 41.2 

Over 350% poverty .......................... 43.0 

2.7 1.1 1.9 2.6 

1.6 0.7 1.2 1.2 

1.3 0.5 1.6 1.0 

Race: 

White ............................................... 80.6 

Black ................................................ 11 o4 

1.0 0.5 1.0 0.8 

3.9 1.0 2.1 3.3 

National origin: 

Hispanic ........................................... 9,0 

Non-Hispanic ................................... 91.0 

3.1 1.1 3.3 3.5 

1.0 0.4 1.0 1.0 

Education: :1: 

Grade 8 or less ................................ 6.5 

Grades 9-12/GED ............................ 42.0 

At least some college ....................... 50.3 

3.2 1.4 3.1 3.5 

1.3 0.6 1.3 1.5 

1.3 0.6 1.5 0.8 

:I: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

168 
Table 7.5se."Standard errors of knowledge regarding the meaning of the term "light" on the food label, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Question: If a food product is labeled "U-ht" g does that mean that compared to a similar product not labeled "light" it is...? 

(Correct answer in bold in column head) 

Selected characteristics 

Percentage 

of 

population 

Lower In 

Lower in Lower in calories 

calories fat and/or fat 

Something 

else 

Don't 

know 

Percent 

Sex and age (years): 

Males: 

20-39 .............................................. 22.0 

40-59 .............................................. 16.3 

60 and over .................................... 9,6 

20 and over ................................. 47.9 

Females: 

20-39 .............................................. 22.3 

40-59 .............................................. 17.1 

60 and over .................................... 12.7 

20 and over ................................. 52.1 

All individuals 20 and over ............ 100,0 

...................................................... Percent ............................................................................ 

1.7 1.8 2.1 2.0 1.7 

1.4 1.0 2.1 1.4 1.8 

1.0 1.9 1.9 1.4 1.4 

1.0 1.0 1.2 1.1 1.3 

1.8 1.2 2.6 2.0 2.0 

1.7 1.3 2.5 1.9 1.4 

1.3 1.1 1.5 2.0 1.9 

1.2 0.7 1.5 1.3 1.4 

0.9 0.7 1.0 0.9 1.2 

Income: 

Under 131% poverty ........................ 15.8 

131-350% poverty ............................ 41.2 

Over 350% poverty .......................... 43.0 

1.4 1.1 1.9 1.4 1.9 

1.2 0.9 1.6 1.5 1.5 

1.1 1.1 1.6 1.5 1.3 

Race: 

White ............................................... 80.6 

Black ................................................ 11.4 

0.8 0.6 1.1 1.1 0.9 

2.1 1.5 3.3 2.4 3.3 

National origin: 

Hispanic ........................................... 9.0 

Non-Hispanic ................................... 91.0 

1.9 1.4 3.1 5.4 3.4 

0.9 0.7 1.1 0.9 1.2 

Education: ¢ 

Grade 8 or less ................................ 6.5 

Grades 9-12/GED ............................ 42.0 

At least some college ....................... 50.3 

2.2 2.1 2.3 2.3 3.6 

1.2 0.8 1.3 1.3 1.7 

1.0 1.0 1.7 1.2 1.3 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

169 
Table 8.1se,--FAT: Standard errors of percentages of individuals giving the correct answer to the questions below, by selected 

characteristics, individuals 20 years of age and over, 1994-96 

Question: Based on your knowledge, which has more fat: ...? (Correct answer in bold in column head) 

Selected characteristics 

Percentage 

of 

population 

Regular hamburger 

or 

ground round? 

Loin pork chops Hot dogs Peanuts Yogurt Porterhouse 

or or or or steak 

pork spare ribs? ham? popcorn? sour cream? or round steak? 

................................................................................ Percent ......................................................................................................... 

Sex and age (years): 

Males: 

20-39 ........................................... 22.0 

40-59 ........................................... 16.3 

60 and over .................................. 9.6 

20 and over ............................... 47.9 

Females: 

20-39 ........................................... 22.3 

40-59 ........................................... 17.1 

60 and over .................................. 12.7 

20 and over ............................... 52.1 

All individuals 20 and over ........... 100.0 

3.0 2.4 3.2 2.3 2.6 2.9 

1.8 1.5 2.4 1.7 1.8 2.3 

1.6 2.0 2.3 1.7 2.0 2.3 

1.6 1.2 2.1 1.3 1.7 1.6 

2.0 2.1 2.3 1.4 2.1 2.4 

1.7 1.8 2.1 0.9 1.4 2.2 

1.8 1.7 2.3 1.6 1.8 2.2 

1.1 1.2 1.4 0.8 1.5 1.4 

1.1 0.9 1.3 0.8 1.5 1.2 

Income: 

Under 131% poverty ....................... 15.8 

131-350% poverty ........................... 41.2 

Over 350% poverty ......................... 43.0 

1.9 2.6 2.4 1.8 1.7 2.3 

1.3 1.3 1.6 1.2 2.0 1.2 

1.5 1.8 2.0 1.0 1.3 1.9 

Race: ~: 

White .............................................. 80.6 

Black ............................................... 11.4 

1.0 1.0 1.4 0.6 1.2 1.3 

3.5 2.3 3.5 3.3 4.3 2.6 

National origin: 

Hispanic .......................................... 9.0 

Non-Hispanic .................................. 91.0 

4.6 3.2 4.1 2.6 2.1 2.7 

1.1 0.9 1.2 0.8 1.6 1.2 

Education: :~ 

Grade 8 or less ............................... 6.5 

Grades 9-12/GED ........................... 42.0 

At least some college ..................... 50.3 

3.1 3.6 4.1 3.0 2.7 2.7 

1.5 1.4 13 1.6 1.6 1.4 

1.6 1.4 1.7 0.7 1.5 1.9 

~: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

170 
Table 8.2se.--SATURATED FAT: Standard errors of percentages of individuals giving the correct answer to the questions 

below, by selected characteristics, individuals 20 years of age,and over, 1994-96 

Question: Based on your knowledge, which has more saturated fat: ...? (Correct answer in bold in column head) 

Selected characteristics 

Percentage Liver Butter 

of or or 

population t-bone steak? margarine? 

Egg white Skim milk 

or or 

egg yolk? whole milk? 

.................................................................. Percent ......................................................................... 

Sex and age (years): 

Males: 

20-39 ........................................... 22.0 

40-59 .......................................... 16.3 

60 and over ................................. 9.6 

20 and over .............................. 47.9 

Females: 

20-39 .......................................... 22.3 

40-59 .......................................... 17.1 

60 and over ................................. 12.7 

20 and over .............................. 52.1 

All individuals 20 and over .......... 100.0 

2.3 2.1 2.0 2.2 

1.8 1.8 1.7 0.9 

2.4 1.7 2.2 1.2 

1.2 1.4 1.3 1.3 

2.4 2.2 1.7 0.9 

1.3 1.9 1.4 1.2 

1.9 1.4 1.7 1.3 

1.4 1.3 1.1 0.9 

1.1 1.2 0.9 1.0 

Income: 

Under 131% poverty ...................... 15.8 

131-350% poverty .......................... 41.2 

Over 350% poverty ........................ 43,0 

2.0 1.6 2.6 1.4 

2.1 1.8 1.3 1.2 

1.4 1.4 0.9 1.2 

Race: :r 

White ............................................. 80.6 

Black .............................................. 11.4 

1.0 1.0 0.8 0.8 

4.3 4.0 2.8 2.5 

National origin: 

Hispanic ......................................... 9.0 

Non-Hispanic ................................. 91.0 

3.4 2.8 2.3 2.0 

1.0 1.3 0.9 1.1 

Education: :~ 

Grade 8 or less .............................. 6.5 

Grades 9-12/GED .......................... 42.0 

At least some college .................... 50.3 

3.0 3.1 3.0 2.3 

1.3 1.7 1,8 1.7 

1.2 1.1 0.9 0.7 

:1: The category "race" excludes individuals other than white or black, and the category "education" excludes individuals who could not be classified. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

171 
Table 9.1se.--Standard errors of perceived importance of FOOD SAFETY, by selected characteristics, individuals 20 years of 

age and over, 1994-96 

Question: Now think about buying food. When you buy food, how important is food safety--very important, somewhat 

important, not too important, or not at all important? 

Very 

important 

Percentage 

of 

population 

Percent 

Sex and age (years): 

Males: 

20-39 ............................................... 22.0 

40-59 ............................................... 16.3 

60 and over ...................................... 9.6 

20 and over ................................... 47.9 

Females: 

20-39 ............................................... 22.3 

40-59 ............................................... t 7.1 

60 and over ...................................... 12.7 

20 and over ................................... 52.1 

All individuals 20 and over .............. 100.0 

Somewhat Not too Not at all Don't 

important important important know 

Selected characteristics 

.......................................................... Percent ................. ......................................................... 

2.2 1.9 0.9 0.9 0.1 

1.6 1.6 0.6 0.3 0.4 

1.3 1.4 0.6 0.4 0.6 

1.4 1.2 0.5 0.4 0.2 

1.3 1.4 0.4 0.2 0.1 

1.2 1.0 0.4 0.3 0.1 

1.2 1.1 0.3 0.2 0.6 

0.7 0.7 0.2 0.2 0.1 

0.8 0.7 0.2 0.2 0.1 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty .............................. 41.2 

Over 350% poverty ............................ 43.0 

Race: ~: 

White ................................................. 80.6 

Black .................................................. 11.4 

1.9 1.8 0.5 0.3 0.2 

1.3 1.1 0.3 0.5 0.3 

1.0 0.9 0.5 0.3 0.1 

0.9 0.7 0.3 0.2 0.1 

1.9 1.9 0.1 0.3 0.5 

National origin: 

Hispanic ............................................. 9.0 

Non-Hispanic ..................................... 91.0 

4.3 3.2 1.0 1.7 0.6 

0.7 0.6 0.2 0.2 0.1 

Education: :~ 

Grade 8 or less .................................. 6.5 3.4 3.5 0.6 0.4 0.6 

Grades 9-12/GED .............................. 42.0 1.0 0.6 0.3 0.5 0.2 

At least some college ........................ 50.3 1.0 0.9 0.4 0.2 0.1 

ill ii im i 

:~ The category "race" excludes individuals other than white or black and the category "education" excludes individuals who could not be classified. 

NOTE: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 Percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

172 
Table 9.2se.--Standard errors of perceived importance of NUTRITION, by selected characteristics, individuals 20 years of 

age and over, 1994-96 

Question: Now think about buying food. When you buy food, how important is nutrition--very important, somewhat 

important, not too important, or not at all important? 

Selected characteristics 

Percentage 

of 

population 

Very 

important 

Somewhat Not too 

important important 

Not at all 

important 

Don't 

know 

Percent 

Sex and age (years): 

Males: 

20-39 ............................................... 22.0 

40-59 ............................................... 16.3 

60 and over ...................................... 9.6 

20 and over ................................... 47.9 

Females: 

20-39 ............................................... 22.3 

40-59 ............................................... 17.1 

60 and over ...................................... 12.7 

20 and over ................................... 52.1 

All individuals 20 and over .............. 100,0 

.......................................................... Percent .......................................................................... 

2.6 2.9 1.5 0.3 0.1 

2.4 2.1 1.0 0.4 0.6 

1.8 1.7 0.9 0.5 0.5 

1.6 1.5 0.8 0.2 0.3 

1.8 1.7 0.7 0.4 -- 

2.2 1.9 0.6 0.2 0.1 

2.3 1.9 0.8 0.2 0.6 

1.2 1.1 0.4 0.2 0.2 

1.0 1.0 0.5 0.2 0.1 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty .............................. 41.2 

Over 350% poverty ............................ 43.0 

Race: :[: 

White ................................................. 80.6 

Black .................................................. 11.4 

2.1 2.4 0.6 0.3 0.5 

1.5 1.5 0.6 0.3 0.2 

1.5 1.3 0.9 0.2 0.2 

1.3 1.1 0.5 0.2 0.1 

3.0 3.2 1.3 0.3 0.5 

National origin: 

Hispanic ............................................. 9.0 

Non-Hispanic ..................................... 91.0 

Education: :1: 

Grade 8 or less .................................. 6.5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

3.3 2.2 2.3 0,9 0.4 

1.1 1.0 0.4 0.2 0.2 

2.5 2.4 1.1 0.4 0.8 

1.7 1.5 0.9 0.3 0.2 

1.2 1.1 0.5 0.2 0.2 

- Estimated percent is 0. 

:1: The category "race" excludes individuals other than white or black and the category "education" excludes individuals who could not be classified. 

NOTE: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

173 
Table 9.3se.--Standard errors of perceived importance of PRICE, by selected characteristics, individuals 20 years of 

age and over, 1994-96 

Question: Now think about buying food. When you buy food, how important is price--very important, somewhat 

important, not too important, or not at all important? 

Selected characteristics 

Percentage 

of 

population 

Very 

important 

Somewhat 

important 

Not too Not at all 

important important 

Don't 

know 

Percent .......................................................... Percent ................................................................ -- ........ 

Sex and age (years): 

Males: 

20-39 ............................................... 22.0 

40-59 ............................................... 16.3 

60 and over ...................................... 9.6 

20 and over ................................... 47.9 

Females: 

20-39 ............................................... 22.3 

40-59 ............................................... 17.1 

60 and over ...................................... 12.7 

20 and over ................................... 52.1 

All Individuals 20 and over .............. 100.0 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty .............................. 41.2 

Over 350% poverty ............................ 43.0 

Race: 

White ................................................. 80.6 

Black ................................................. 11.4 

National origin: 

Hispanic ............................................. 9.0 

Non-Hispanic ..................................... 91.0 

Education: 4: 

Grade 8 or less .................................. 6.5 

Grades 9-12/GED .............................. 42.0 

At least some college ........................ 50.3 

3.4 3.1 1.5 0.7 0.1 

2.2 2.1 1.5 0.9 0.5 

1.8 1.8 1.2 1.2 0.6 

2.0 1.7 0.9 0.6 0.2 

2.7 2.5 1.8 1.1 -- 

2.3 2.2 0.9 0.6 0.3 

1.7 1.6 1.1 0.6 0.2 

1.8 1.4 0.9 0.6 0.1 

1.6 1.1 0.8 0.5 0.1 

2.4 2.0 1.2 0.5 0.2 

1.7 1.4 0.8 0.4 0.2 

2.1 .1.8 1.4 0.9 0.2 

1.5 1.0 0.7 0.5 0.2 

4.7 4.1 1.6 1.1 0.3 

3.5 3.4 3.8 0.7 0.2 

1.6 1.2 0.7 0.5 0.1 

3.5 2.4 3.4 1.2 0.6 

1.9 1.4 0.9 0.5 0.2 

1.7 1.3 1.0 0.7 0.2 

- Estimated percent is 0. 

The category "race" excludes individuals other than white or black and the category "education" excludes individuals who could not be classified. 

NOTE: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

174 
Table 9.4se.--Standard errors of perceived importance of KEEPING QUALITY, by selected characteristics, 

individuals 20 years of age and over, 1994-96 

Question: Now think about buying food. When you buy food, how important is how well the food keeps--very 

important, somewhat important, not too important, or not at all important? 

Selected characteristics 

Percentage 

of Very 

population important 

Somewhat Not too Not at all Don't 

important important important know 

Percent 

Sex and age (years): 

Males: 

20-39 ............................................... 22.0 

40-59 ............................................... 16.3 

60 and over ...................................... 9.6 

20 and over ................................... 47.9 

Females: 

20-39 ............................................... 22.3 

40-59 ............................................... 17.1 

60 and over ...................................... 12.7 

20 and over ................................... 52.1 

All Individuals 20 and over .............. 100.0 

...................................................... Percent .......................................................................... 

2.1 2.4 1.6 1.0 0.4 

2.5 2.1 1.5 0.4 0.6 

2.1 2.0 1.1 0.6 0.5 

1.7 1.5 1.1 0.6 0.3 

2.4 2.2 1.2 0.3 0.1 

2.1 2.0 1.0 0.4 0.2 

2.0 2.0 0.9 0.2 0.4 

1.6 1.4 0.7 0.2 0.1 

1.3 1.2 0.7 0.3 0.2 

Income: 

Under 131% poverty .......................... 15.8 

131-350% poverty .............................. 41.2 

Over 350% poverty ............................ 43.0 

2.2 1.9 0.7 0.5 0.2 

2.1 1.9 0.9 0.3 0.2 

1.2 1.6 1.1 0.4 0.2 

Race: :~ 

White ................................................. 80.6 

Black .................................................. 11.4 

1.3 1.1 0.8 0.3 0.2 

3.1 2.7 0.4 0.4 0.7 

National origin: 

Hispanic ............................................. 9.0 

Non-Hispanic ..................................... 91.0 

3.3 3.0 1.3 0.3 1.0 

1.4 1.2 0.8 0.3 0.2 

Education: :~ 

Grade 8 or less .................................. 6,5 3.4 3.9 0.8 0.5 0,4 

Grades 9-12/GED .............................. 42.0 1.3 1.4 0.7 0.3 0.3 

At least some college ........................ 50.3 1.6 1.4 0.9 0.5 0.2 

i|l 

:1: The category "race" excludes individuals other than white or black and the category "education" excludes individuals who could not be classified. 

NOTE: Individuals who did not provide a response are excluded from the calculations. Rows and columns may not add to 100 percent because of rounding. 

SOURCE: USDA Diet and Health Knowledge Survey, 1994-96. 

175