Document ID: EPA-HQ-OW-2002-0033-0130
Agency: epa
Document Type: Supporting & Related Material
Title: 
Posted Date: 2003-04-14T04:00Z

TABLE
OF
CONTENTS
Page
No.

9.
INTAKE
OF
FRUITS
AND
VEGETABLES
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1
9.1.
BACKGROUND
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1
9.2.
INTAKE
STUDIES
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2
9.2.1.
U.
S.
Department
of
Agriculture
Nationwide
Food
Consumption
Survey
and
Continuing
Survey
of
Food
Intake
by
Individuals
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2
9.2.2.
Key
Fruits
and
Vegetables
Intake
Study
Based
on
the
USDA
CSFII
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2
9.2.3.
Relevant
Fruits
and
Vegetables
Intake
Studies
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4
9.2.4.
Relevant
Fruits
and
Vegetables
Serving
Size
Study
Based
on
the
USDA
NFCS
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6
9.2.5.
Conversion
Between
As
Consumed
and
Dry
Weight
Intake
Rates
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7
9.3.
RECOMMENDATIONS
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7
9.4.
REFERENCES
FOR
CHAPTER
9
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8
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
1
9.
INTAKE
OF
FRUITS
AND
VEGETABLES
9.1.
BACKGROUND
Ingestion
of
contaminated
fruits
and
vegetables
is
a
contaminant
concentration
in
the
produce.
Intake
data
from
potential
pathway
of
human
exposure
to
toxic
chemicals.
the
individual
component
of
the
NFCS
and
CSFII
are
based
Fruits
and
vegetables
may
become
contaminated
with
toxic
on
"
as
eaten"
(
i.
e.,
cooked
or
prepared)
forms
of
the
food
chemicals
by
several
different
pathways.
Ambient
items/
groups.
Thus,
corrections
to
account
for
changes
in
pollutants
from
the
air
may
be
deposited
on
or
absorbed
by
portion
sizes
from
cooking
losses
are
not
required.
the
plants,
or
dissolved
in
rainfall
or
irrigation
waters
that
Estimating
source­
specific
exposures
to
toxic
contact
the
plants.
Pollutants
may
also
be
absorbed
through
chemicals
in
fruits
and
vegetables
may
also
require
plant
roots
from
contaminated
soil
and
ground
water.
The
information
on
the
amount
of
fruits
and
vegetables
that
are
addition
of
pesticides,
soil
additives,
and
fertilizers
may
also
exposed
to
or
protected
from
contamination
as
a
result
of
result
in
food
contamination.
cultivation
practices
or
the
physical
nature
of
the
food
The
primary
source
of
information
on
consumption
product
itself
(
i.
e.,
those
having
protective
coverings
that
rates
of
fruits
and
vegetables
among
the
United
States
are
removed
before
eating
would
be
considered
protected),
population
is
the
U.
S.
Department
of
Agriculture's
(
USDA)
or
the
amount
grown
beneath
the
soil
(
i.
e.,
most
root
crops
Nationwide
Food
Consumption
Survey
(
NFCS)
and
the
such
as
potatoes).
The
percentages
of
foods
grown
above
USDA
Continuing
Survey
of
Food
Intakes
by
Individuals
and
below
ground
will
be
useful
when
the
concentrations
of
(
CSFII).
Data
from
the
NFCS
have
been
used
in
various
contaminants
in
foods
are
estimated
from
concentrations
in
studies
to
generate
consumer­
only
and
per
capita
intake
soil,
water,
and
air.
For
example,
vegetables
grown
below
rates
for
both
individual
fruits
and
vegetables
and
total
fruits
ground
may
be
more
likely
to
be
contaminated
by
soil
and
total
vegetables.
CSFII
data
from
the
1989­
1991
pollutants,
but
leafy
above
ground
vegetables
may
be
more
survey
have
been
analyzed
by
EPA
to
generate
per
capita
likely
to
be
contaminated
by
deposition
of
air
pollutants
on
intake
rates
for
various
food
items
and
food
groups.
plant
surfaces.
Consumer­
only
intake
is
defined
as
the
quantity
of
The
purpose
of
this
section
is
to
provide:
(
1)
intake
fruits
and
vegetables
consumed
by
individuals
who
ate
these
data
for
individual
fruits
and
vegetables,
and
total
fruits
and
food
items
during
the
survey
period.
Per
capita
intake
rates
total
vegetables;
(
2)
guidance
for
converting
between
as
are
generated
by
averaging
consumer­
only
intakes
over
the
consumed
and
dry
weight
intake
rates;
and
(
3)
intake
data
entire
population
of
users
and
non­
users.
In
general,
per
for
exposed
and
protected
fruits
and
vegetables
and
those
capita
intake
rates
are
appropriate
for
use
in
exposure
grown
below
ground.
Recommendations
are
based
on
assessment
for
which
average
dose
estimates
for
the
general
average
and
upper­
percentile
intake
among
the
general
population
are
of
interest
because
they
represent
both
population
of
the
U.
S.
Available
data
have
been
classified
individuals
who
ate
the
foods
during
the
survey
period
and
as
being
either
a
key
or
a
relevant
study
based
on
the
individuals
who
may
eat
the
food
items
at
some
time,
but
considerations
discussed
in
Volume
I,
Section
1.3.1
of
the
did
not
consume
them
during
the
survey
period.
Total
fruit
Introduction.
Recommendations
are
based
on
data
from
the
intake
refers
to
the
sum
of
all
fruits
consumed
in
a
day
CSFII
1989­
1991
survey,
which
was
considered
the
only
including
canned,
dried,
frozen,
and
fresh
fruits.
Likewise,
key
intake
study
for
fruits
and
vegetables.
Other
relevant
total
vegetable
intake
refers
to
the
sum
of
all
vegetables
studies
are
also
presented
to
provide
the
reader
with
added
consumed
in
a
day
including
canned,
dried,
frozen,
and
perspective
on
this
topic.
It
should
be
noted
that
many
of
fresh
vegetables.
For
the
purposes
of
this
handbook,
the
the
relevant
studies
are
based
on
data
from
USDA's
NFCS
distinctions
between
fruits
and
vegetables
are
those
and
CSFII.
The
USDA
NFCS
and
CSFII
are
described
commonly
used,
not
the
botanical
definitions.
For
example,
below.
in
this
report,
tomatoes
are
considered
vegetables,
although
technically
they
are
fruits.
Intake
rates
may
be
presented
on
either
an
as
consumed
or
dry
weight
basis.
As
consumed
intake
rates
(
g/
day)
are
based
on
the
weight
of
the
food
in
the
form
that
it
is
consumed.
In
contrast,
dry
weight
intake
rates
are
USDA
conducts
the
NFCS
approximately
every
10
based
on
the
weight
of
the
food
consumed
after
the
moisture
years.
The
three
most
recent
NFCSs
were
conducted
in
content
has
been
removed.
In
calculating
exposures
based
1965­
66,
1977­
78,
and
1987­
88.
The
purpose
of
these
on
ingestion,
the
unit
of
weight
used
to
measure
intake
should
be
consistent
with
those
used
in
measuring
the
9.2.
INTAKE
STUDIES
9.2.1.
U.
S.
Department
of
Agriculture
Nationwide
Food
Consumption
Survey
and
Continuing
Survey
of
Food
Intake
by
Individuals
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
2
August
1997
surveys
was
to
"
analyze
the
food
consumption
behavior
and
Individual
average
daily
intake
rates
calculated
from
dietary
status
of
Americans"
(
USDA,
1992a).
The
survey
NFCS
and
CSFII
data
are
based
on
averages
of
reported
uses
a
statistical
sampling
technique
designed
to
ensure
that
individual
intakes
over
one
day
or
three
consecutive
days.
all
seasons,
geographic
regions
of
the
U.
S.,
and
Such
short
term
data
are
suitable
for
estimating
mean
demographic
and
socioeconomic
groups
are
represented.
average
daily
intake
rates
representative
of
both
short­
term
There
are
two
components
of
the
NFCS.
The
household
component
collects
information
on
the
socioeconomic
and
demographic
characteristics
of
households,
and
the
types,
value,
and
sources
of
foods
consumed
over
a
7­
day
period.
The
individual
component
collects
information
on
food
intakes
of
individuals
within
each
household
over
a
3­
day
period
(
USDA,
1992b).
The
same
basic
survey
design
was
used
for
the
three
most
recent
NFCSs,
but
the
sample
sizes
and
statistical
classifications
used
were
somewhat
different
(
USDA,
1992a).
In
1965­
66,
10,000
households
were
surveyed
(
USDA,
1972).
The
sample
size
increased
to
15,000
households
(
over
36,000
individuals)
in
1977­
78,
but
decreased
to
4,500
households
in
1987­
88
because
of
budgetary
constraints
and
a
low
response
rate
(
37
percent).
Data
from
the
1977­
78
NFCS
are
presented
in
this
handbook
because
the
data
have
been
published
by
USDA
in
various
publications
and
reanalyzed
by
various
EPA
offices
according
to
the
food
items/
groups
commonly
used
to
assess
exposure.
Published
1­
day
data
from
the
1987­
88
NFCS
data
are
also
presented.
USDA
also
conducts
the
Continuing
Survey
of
Food
Intake
by
Individuals.
The
purpose
of
the
survey
is
to
"
assess
food
consumption
behavior
and
nutritional
content
of
diets
for
policy
implications
relating
to
food
production
and
marketing,
food
safety,
food
assistance,
and
nutrition
education"
(
USDA,
1995).
An
EPA
analysis
of
the
1989­
91
CSFII
data
set
is
presented
in
this
handbook.
During
1989
through
1991,
over
15,000
individuals
participated
in
the
CSFII
(
USDA,
1995).
Using
a
stratified
sampling
technique,
individuals
of
all
ages
living
in
selected
households
in
the
48
conterminous
states
and
Washington,
D.
C.
were
surveyed.
Individuals
provided
3
consecutive
days
of
data,
including
a
personal
interview
on
the
first
day
followed
by
2­
day
dietary
records.
The
3­
day
response
rate
for
the
1989­
91
CSFII
was
approximately
45
percent.
Published
1­
day
data
from
the
1994
and
1995
CSFII
are
also
presented.
The
1994
and
1995
CSFII
included
data
for
2
non­
consecutive
survey
days
(
although
2
days
of
data
have
been
collected,
only
data
for
the
first
survey
day
have
been
analyzed
and
published
by
USDA).
Over
5,500
individuals
participated
in
these
surveys
(
USDA,
1996a;
1996b).
and
long­
term
consumption.
However,
the
distribution
of
average
daily
intake
rates
generated
using
short
term
data
(
e.
g.,
3
day)
do
not
necessarily
reflect
the
long­
term
distribution
of
average
daily
intake
rates.
The
distributions
generated
from
short
term
and
long
term
data
will
differ
to
the
extent
that
each
individual's
intake
varies
from
day
to
day;
the
distributions
will
be
similar
to
the
extent
that
individuals'
intakes
are
constant
from
day
to
day.
Day
to
day
variation
in
intake
among
individuals
will
be
great
for
food
item/
groups
that
are
highly
seasonal
and
for
items/
groups
that
are
eaten
year
around
but
that
are
not
typically
eaten
every
day.
For
these
foods,
the
intake
distribution
generated
from
short
term
data
will
not
be
a
good
reflection
of
the
long
term
distribution.
On
the
other
hand,
for
broad
categories
of
foods
(
e.
g.,
vegetables)
which
are
eaten
on
a
daily
basis
throughout
the
year
with
minimal
seasonality,
the
short
term
distribution
may
be
a
reasonable
approximation
of
the
true
long
term
distribution,
although
it
will
show
somewhat
more
variability.
In
this
and
the
following
section,
distributions
are
shown
only
for
the
following
broad
categories
of
foods:
fruits,
vegetables,
meats
and
dairy.
Because
of
the
increased
variability
of
the
short­
term
distribution,
the
short­
term
upper
percentiles
shown
here
will
overestimate
somewhat
the
corresponding
percentiles
of
the
long­
term
distribution.

9.2.2.
Key
Fruits
and
Vegetables
Intake
Study
Based
on
the
USDA
CSFII
U.
S.
EPA
Analysis
of
USDA
1989­
91
CSFII
Data
­
EPA
analyzed
three
years
of
data
from
USDA's
CSFII
to
generate
distributions
of
intake
rates
for
various
fruit
and
vegetable
items/
groups.
Data
from
the
1989,
1990,
and
1991
CFSII
were
combined
into
a
single
data
set
to
increase
the
number
of
observations
available
for
analysis.
Approximately
15,000
individuals
provided
intake
data
over
the
three
survey
years.
The
fruit
and
vegetable
items/
groups
selected
for
this
analysis
included
total
fruits
and
total
vegetables;
individual
fruits
such
as:
apples,
peaches,
pears,
strawberries,
and
other
berries;
individual
vegetables
such
as:
asparagus,
beets,
broccoli,
cabbage,
carrots,
corn,
cucumbers,
lettuce,
lima
beans,
okra,
onions,
peas,
peppers,
pumpkin,
snap
beans,
tomatoes,
and
white
potatoes;
fruits
and
vegetables
categorized
as
exposed,
protected
and
roots;
and
various
USDA
categories
(
i.
e.,
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
3
citrus
and
other
fruits,
and
dark
green,
deep
yellow,
and
spring,
summer,
and
fall);
and
races
(
i.
e.,
White,
Black,
other
vegetables).
These
fruit
and
vegetable
categories
Asian,
Native
American,
and
other).
Table
9­
1
provides
the
were
selected
to
be
consistent
with
those
evaluated
in
the
codes,
definitions,
and
a
description
of
the
data
in
these
homegrown
food
analysis
presented
in
Chapter
13.
Intake
categories.
The
total
numbers
of
individuals
in
the
data
set,
rates
of
total
vegetables,
tomatoes,
and
white
potatoes
were
by
demographic
group
are
presented
in
Table
9­
2.
The
adjusted
to
account
for
the
amount
of
these
food
items
eaten
food
analysis
was
accomplished
using
the
SAS
statistical
as
meat
and
grain
mixtures
as
described
in
Appendix
9A.
programming
system
(
SAS,
1990).
Food
items/
groups
were
identified
in
the
CSFII
data
base
The
results
of
this
analysis
are
presented
in
Tables
9­
according
to
USDA­
defined
food
codes.
Appendix
9B
3
and
9­
4
for
total
fruits
and
total
vegetables,
Table
9­
5
for
presents
the
codes
used
to
determine
the
various
food
individual
fruits
and
vegetables,
and
Table
9­
6
for
the
groups.
Intake
rates
for
these
food
items/
groups
represent
various
USDA
categories.
The
data
for
exposed/
protected
intake
of
all
forms
of
the
product
(
i.
e.,
home
produced
and
and
root
food
items
are
presented
in
Tables
9­
7
through
9­
commercially
produced).
11.
These
tables
are
presented
at
the
end
of
this
Chapter.
Individual
identifiers
in
the
database
were
used
The
results
are
presented
in
units
of
g/
kg­
day.
Thus,
use
of
throughout
the
analysis
to
categorize
populations
according
these
data
in
calculating
potential
dose
does
not
require
the
to
demographics.
These
identifiers
included
identification
body
weight
factor
to
be
included
in
the
denominator
of
the
number,
region,
urbanization,
age,
sex,
race,
body
weight,
average
daily
dose
(
ADD)
equation.
It
should
be
noted
that
weighting
factor,
season,
and
number
of
days
that
data
were
converting
these
intake
rates
into
units
of
g/
day
by
reported.
Distributions
of
intake
were
determined
for
multiplying
by
a
single
average
body
weight
is
individuals
who
provided
data
for
all
three
days
of
the
inappropriate,
because
individual
intake
rates
were
indexed
survey.
Individuals
who
did
not
provide
information
on
to
the
reported
body
weights
of
the
survey
respondents.
body
weight,
or
for
which
identifying
information
was
However,
if
there
is
a
need
to
compare
the
intake
data
unavailable,
were
excluded
from
the
analysis.
Three­
day
presented
here
to
intake
data
in
units
of
g/
day,
a
body
average
intake
rates
were
calculated
for
all
individuals
in
weight
less
than
70
kg
(
i.
e.,
approximately
60
kg;
calculated
the
database
for
each
of
the
food
items/
groups.
These
based
on
the
number
of
respondents
in
each
age
category
average
daily
intake
rates
were
divided
by
each
individual's
and
the
average
body
weights
for
these
age
groups,
as
reported
body
weight
to
generate
intake
rates
in
units
of
presented
in
Chapter
7
of
Volume
I)
should
be
used
g/
kg­
day.
The
data
were
also
weighted
according
to
the
because
the
total
survey
population
included
children
as
three­
day
weights
provided
in
the
1991
CSFII.
USDA
well
as
adults.
sample
weights
are
calculated
to
account
for
inherent
biases
The
advantages
of
using
the
1989­
91
CSFII
data
set
in
the
sample
selection
process,
and
to
adjust
the
sample
are
that
the
data
are
expected
to
be
generally
representative
population
to
reflect
the
national
population.
Summary
of
the
U.
S.
population
and
that
it
includes
data
on
a
wide
statistics
for
individual
intake
rates
were
generated
on
a
per
variety
of
food
types.
However,
it
should
be
noted
that
the
capita
basis.
That
is,
both
users
and
non­
users
of
the
food
survey
covers
only
the
48
coterminous
U.
S.
States;
Hawaii,
item
were
included
in
the
analysis.
Mean
consumer
only
Alaska,
and
U.
S.
Territories
are
not
included.
The
data
set
intake
rates
may
be
calculated
by
dividing
the
mean
per
was
the
most
recent
of
a
series
of
publicly
available
USDA
capita
intake
rate
by
the
percent
of
the
population
data
sets
(
i.
e.,
NFCS
1977­
78;
NFCS
1987­
88;
CSFII
consuming
the
food
item
of
interest.
Summary
statistics
1989­
91)
at
the
time
that
EPA
conducted
the
analysis
for
included
are:
number
of
weighted
and
unweighted
this
handbook,
and
should
reflect
recent
eating
patterns
in
observations,
percentage
of
the
population
using
the
food
the
United
States.
The
data
set
includes
three
years
of
item/
group
being
analyzed,
mean
intake
rate,
standard
error,
intake
data
combined.
However,
the
1989­
91
CSFII
data
and
percentiles
of
the
intake
rate
distribution
(
i.
e.,
0,
1,
5,
are
based
on
a
three
day
survey
period.
Short­
term
dietary
10,
25,
50,
75,
90,
95,
99,
and
100th
percentile).
Data
data
may
not
accurately
reflect
long­
term
eating
patterns.
were
provided
for
the
total
population
using
the
food
item
This
is
particularly
true
for
the
tails
(
extremes)
of
the
being
evaluated
and
for
several
demographic
groups
distribution
of
food
intake.
In
addition,
the
adjustment
for
including:
various
age
groups
(
i.
e.,
<
1,
1­
2,
3­
5,
6­
11,
12­
including
mixtures
adds
uncertainty
to
the
intake
rate
19,
20­
39,
40­
69,
and
70+
years);
regions
(
i.
e.,
Midwest,
distributions.
The
calculation
for
including
mixtures
Northeast,
South,
and
West);
urbanizations
(
i.
e.,
Central
assumes
that
intake
of
any
mixture
includes
all
of
the
foods
City,
Nonmetropolitan,
and
Suburban;
seasons
(
i.
e.,
winter,
identified
in
Appendix
Table
9A­
1
in
the
proportions
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
4
August
1997
specified
in
that
table.
This
may
under­
or
over­
estimate
disaggregating
complex
food
dishes
into
their
component
intake
of
certain
foods
among
some
individuals.
raw
agricultural
commodities
(
RACs)
(
White
et
al.,
1983).
The
data
presented
in
this
handbook
for
the
USDA
The
DRES
per
capita,
as
consumed
intake
rates
for
1989­
91
CSFII
is
not
the
most
up­
to­
date
information
on
all
age/
sex/
demographic
groups
combined
are
presented
in
food
intake.
USDA
has
recently
made
available
the
data
Table
9­
13.
These
data
are
based
on
both
consumers
and
from
its
1994
and
1995
CSFII.
Over
5,500
people
non
consumers
of
these
food
items.
Data
for
specific
nationwide
participated
in
both
of
these
surveys,
providing
subgroups
of
the
population
are
not
presented
here,
but
are
recalled
food
intake
information
for
2
separate
days.
available
through
OPP
via
direct
request.
The
data
in
Table
Although
the
2­
day
data
analysis
has
not
been
conducted,
9­
13
may
be
useful
for
estimating
the
risks
of
exposure
USDA
published
the
results
for
the
respondents'
intakes
on
associated
with
the
consumption
of
individual
fruits
and
the
first
day
surveyed
(
USDA,
1996a;
1996b).
USDA
vegetables.
It
should
be
noted
that
these
data
are
indexed
to
1996
survey
data
will
be
made
available
later
in
1997.
As
the
reported
body
weights
of
the
survey
respondents
and
are
soon
as
1996
data
are
available,
EPA
will
take
steps
to
get
expressed
in
units
of
grams
of
food
consumed
per
kg
the
3­
year
data
(
1994,
1995,
and
1996)
analyzed
and
the
bodyweight
per
day.
Consequently,
use
of
these
data
in
food
ingestion
factors
updated.
Meanwhile,
Table
9­
12
calculating
potential
dose
does
not
require
the
body
weight
presents
a
comparison
of
the
mean
daily
intakes
per
factor
in
the
denominator
of
the
ADD
equation.
It
should
individual
in
a
day
for
fruits
and
vegetables
from
the
USDA
also
be
noted
that
conversion
of
these
intake
rates
into
units
survey
data
from
years
1977­
78,
19887­
88,
1989­
91,
1994,
of
g/
day
by
multiplying
by
a
single
average
body
weight
is
and
1995.
This
table
shows
that
food
consumption
patterns
not
appropriate
because
the
DRES
data
base
did
not
rely
on
have
changed
for
fruits
when
comparing
1977
and
1995
a
single
body
weight
for
all
individuals.
Instead,
DRES
data.
Consumption
of
fruits
increased
by
72
percent,
but
used
the
body
weights
reported
by
each
individual
surveyed
vegetable
intake
remained
relatively
constant,
when
to
estimate
consumption
in
units
of
g/
kg­
day.
comparing
data
from
1977
and
1995.
However,
only
an
11
The
advantages
of
using
these
data
are
that
complex
percent
increase
was
observed
when
comparing
fruit
intake
food
dishes
have
been
disaggregated
to
provide
intake
rates
values
from
1989­
91
with
the
most
recent
data
from
1994
for
a
very
large
number
of
fruits
and
vegetables.
These
data
and
1995.
This
indicates
that
the
1989­
91
CSFII
data
are
are
also
based
on
the
individual
body
weights
of
the
probably
adequate
for
assessing
ingestion
exposure
for
respondents.
Therefore,
the
use
of
these
data
in
calculating
current
populations.
exposure
to
toxic
chemicals
may
provide
more
9.2.3.
Relevant
Fruits
and
Vegetables
Intake
Studies
The
U.
S.
EPA's
Dietary
Risk
Evaluation
System
(
DRES)
­
USEPA,
Office
of
Pesticide
Programs
­
The
U.
S.
EPA,
Office
of
Pesticide
Programs
(
OPP)
uses
the
Dietary
Risk
Evaluation
System
(
formerly
the
Tolerance
Assessment
System)
to
assess
the
dietary
risk
of
pesticide
use
as
part
of
the
pesticide
registration
process.
OPP
sets
tolerances
for
specific
pesticides
on
raw
agricultural
commodities
based
on
estimates
of
dietary
risk.
These
Day
in
the
U.
S.,
USDA
(
1980,
1992b,
1996a,
1996b)
­
estimates
are
calculated
using
pesticide
residue
data
for
the
USDA
calculated
mean
intake
rates
for
total
fruits
and
total
food
item
of
concern
and
relevant
consumption
data.
Intake
vegetables
using
NFCS
data
from
1977­
78
and
1987­
88
rates
are
based
primarily
on
the
USDA
1977­
78
NFCS
(
USDA,
1980;
USDA,
1992b)
and
CSFII
data
from
1994
although
intake
rates
for
some
food
items
are
based
on
and
1995
(
USDA,
1996a;
1996b).
The
mean
per
capita
estimations
from
production
volumes
or
other
data
(
i.
e.,
total
intake
rates
are
presented
in
Tables
9­
14
and
9­
15
for
some
items
were
assigned
an
arbitrary
value
of
0.000001
fruits
and
Tables
9­
16
and
9­
17
for
vegetables.
These
g/
kg­
day)
(
Kariya,
1992).
OPP
has
calculated
per
capita
values
are
based
on
intake
data
for
one
day
from
the
1977­
intake
rates
of
individual
fruits
and
vegetables
for
22
78
and
1987­
88
USDA
NFCSs,
respectively.
Data
from
subgroups
(
age,
regional,
and
seasonal)
of
the
population
by
both
surveys
are
presented
here
to
demonstrate
that
determining
the
composition
of
NFCS
food
items
and
although
the
1987­
88
survey
had
fewer
respondents,
the
representative
estimates
of
potential
dose
per
unit
body
weight.
However,
because
the
data
are
based
on
NFCS
short­
term
dietary
recall
the
same
limitations
discussed
previously
for
other
NFCS
data
sets
also
apply
here.
In
addition,
consumption
patterns
may
have
changed
since
the
data
were
collected
in
1977­
78.
OPP
is
in
the
process
of
translating
consumption
information
from
the
USDA
CSFII
1989­
91
survey
to
be
used
in
DRES.
Food
and
Nutrient
Intakes
of
Individuals
in
One
mean
per
capita
intake
rates
for
all
individuals
are
in
good
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
5
agreement
with
the
earlier
survey.
Also,
slightly
different
provide
alternative
food
categories
that
may
be
useful
to
age
classifications
were
used
in
the
two
surveys
providing
exposure
assessors.
Because
this
study
was
based
on
the
a
wider
range
of
age
categories
from
which
exposure
USDA
NFCS,
the
limitations
discussed
previously
assessors
may
select
appropriate
intake
rates.
Tables
9­
18
regarding
short­
term
dietary
recall
data
also
apply
to
the
and
9­
19
present
similar
data
from
the
1994
and
1995
intake
rates
reported
here.
Also,
consumption
patterns
may
CSFII.
The
age
groups
used
in
this
data
set
are
the
same
as
have
changed
since
the
data
were
collected
in
1977­
78.
those
used
in
the
1987­
88
NFCS.
Tables
9­
14
through
9­
19
include
both
per
capita
intake
rates
and
intake
rates
for
consumers­
only
for
various
ages
of
individuals.
Intake
rates
for
consumers­
only
were
calculated
by
dividing
the
per
capita
consumption
rate
by
the
fraction
of
the
population
using
vegetables
or
fruits
in
a
day.
The
average
per
capita
vegetable
intake
rate
is
201
g/
day
based
on
the
1977­
78
data
(
USDA,
1980),
182
g/
day
based
on
the
1987­
88
data
(
USDA,
1992b),
186
g/
day
based
on
the
1994
data,
and
188
g/
day
based
on
the
1995
data.
For
fruits
the
average
per
capita
intake
rate
is
142
g/
day
based
on
the
two
most
recent
USDA
NFCSs
(
USDA,
1980;
USDA,
1992b),
and
171
g/
day
and
173
g/
day
based
on
the
1994
and
1995
CSFII,
respectively
(
USDA,
1996a,
1996b).
One­
day
per
capita
intake
data
for
fats
or
oils
from
the
1994
and
1995
CSFII
surveys
are
presented
in
Table
9­
20.
This
total
fats
and
oils
food
category
includes
table
and
cooking
fats,
vegetable
oils,
salad
dressings,
nondairy
cream
substitutes,
and
sauces
such
as
tartar
sauce
that
are
mainly
fat
or
oil
(
USDA,
1996a).
It
does
not
include
oils
or
fats
that
were
ingredients
in
food
mixtures.
The
advantages
of
using
these
data
are
that
they
provide
intake
estimates
for
all
fruits,
all
vegetables,
or
all
fats
combined.
Again,
these
estimates
are
based
on
one­
day
dietary
data
which
may
not
reflect
usual
consumption
patterns.
U.
S.
EPA
­
Office
of
Radiation
Programs
­
The
U.
S.
terms
of
dry
weight
intake
rates.
Thus,
conversion
is
not
EPA
Office
of
Radiation
Programs
(
ORP)
has
also
used
the
required
when
contaminants
are
to
be
estimated
on
a
dry
USDA
1977­
78
NFCS
to
estimate
daily
food
intake
(
U.
S.
weight
basis.
These
data,
however,
may
not
reflect
current
EPA,
1984a;
1984b).
ORP
uses
food
consumption
data
to
consumption
patterns
because
they
are
based
on
data
from
assess
human
intake
of
radionuclides
in
foods.
The
1977­
1977­
78.
78
NFCS
data
have
been
reorganized
by
ORP,
and
food
items
have
been
classified
according
to
the
characteristics
of
radionuclide
transport.
Data
for
selected
agricultural
products
are
presented
in
Table
9­
21
and
Table
9­
22.
These
data
represent
per
capita,
as
consumed
intake
rates
for
total,
leafy,
exposed,
and
protected
produce.
Exposed
produce
refers
to
products
(
e.
g.,
apples,
pears,
berries,
etc.)
that
can
intercept
atmospherically
deposited
materials.
The
term
protected
refers
to
products
(
e.
g.,
citrus
fruit,
carrots,
corn,
etc.)
that
are
protected
from
deposition
from
the
atmosphere.
Although
the
fruit
and
vegetable
classifications
used
in
the
study
are
somewhat
limited
in
number,
they
U.
S.
EPA
­
Office
of
Science
and
Technology
­
The
U.
S.
EPA
Office
of
Science
and
Technology
(
OST)
within
the
Office
of
Water
(
formerly
the
Office
of
Water
Regulations
and
Standards)
used
data
from
the
FDA
revision
of
the
Total
Diet
Study
Food
Lists
and
Diets
(
Pennington,
1983)
to
calculate
food
intake
rates
(
U.
S.
EPA,
1989).
OST
uses
these
consumption
data
in
its
risk
assessment
model
for
land
application
of
municipal
sludge.
The
FDA
data
used
are
based
on
the
combined
results
of
the
USDA
1977­
78,
NFCS
and
the
second
National
Health
and
Nutrition
Examination
Survey
(
NHANES
II),
1976­
80
(
U.
S.
EPA,
1989).
Because
food
items
are
listed
as
prepared
complex
foods
in
the
FDA
Total
Diet
Study,
each
item
was
broken
down
into
its
component
parts
so
that
the
amount
of
raw
commodities
consumed
could
be
determined.
Table
9­
23
presents
intake
rates
of
various
fruit
and
vegetable
categories
for
various
age
groups
and
estimated
lifetime
ingestion
rates
that
have
been
derived
by
U.
S.
EPA.
Note
that
these
are
per
capita
intake
rates
tabulated
as
grams
dry
weight/
day.
Therefore,
these
rates
differ
from
those
in
the
previous
tables
because
U.
S.
EPA
(
1984a,
1984b)
report
intake
rates
on
an
as
consumed
basis.
The
EPA­
OST
analysis
provides
intake
rates
for
additional
food
categories
and
estimates
of
lifetime
average
daily
intake
on
a
per
capita
basis.
In
contrast
to
the
other
analyses
of
USDA
NFCS
data,
this
study
reports
the
data
in
Canadian
Department
of
National
Health
and
Welfare
Nutrition
Canada
Survey
­
The
Nutrition
Canada
Survey
was
conducted
between
1970
and
1972
to
"(
a)
examine
the
mean
consumption
of
selected
food
groups
and
their
contribution
to
nutrient
intakes
of
Canadians,
(
b)
examine
patterns
of
food
consumption
and
nutrient
intake
at
various
times
of
the
day,
and
provide
information
on
the
changes
in
eating
habits
during
pregnancy."
(
Canadian
Department
of
National
Health
and
Welfare,
n.
d.).
The
method
used
for
collecting
dietary
intake
data
was
24­
hour
recall.
The
recall
method
relied
on
interview
techniques
in
which
the
interviewee
was
asked
to
recall
all
foods
and
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
6
August
1997
beverages
consumed
during
the
day
preceding
the
reported
data
from
the
USDA
1977­
78
NFCS.
interview.
Intake
rates
were
reported
for
various
age/
sex
Distributions
are
provided
in
the
@
Risk
format
and
the
groups
of
the
population
and
for
pregnant
women
(
Table
9­
@
Risk
formula
is
also
provided.
In
this
handbook,
new
24).
The
report
does
not
specify
whether
the
values
analyses
of
more
recent
data
from
the
USDA
1989­
91
represent
per
capita
or
consumer­
only
intake
rates.
CSFII
are
presented.
Numbers,
however,
cannot
be
directly
However,
they
appear
to
be
consistent
with
the
as
consumed
compared
with
previous
values
since
the
results
from
the
intake
rates
for
consumers­
only
reported
by
USDA
(
1980,
new
analysis
are
presented
on
a
body
weight
basis.
1992b).
It
should
be
noted
that
these
data
are
also
based
on
The
Sourcebook
was
classified
as
a
relevant
study
short­
term
dietary
recall
and
are
based
on
the
Canadian
because
it
was
not
the
primary
source
for
the
data
to
make
population.
recommendations
in
this
document.
However,
it
can
be
USDA
(
1993)
­
Food
Consumption,
Prices,
and
Expenditures,
1970­
92
­
The
USDA's
Economic
Research
Service
(
ERS)
calculates
the
amount
of
food
available
for
human
consumption
in
the
United
States
on
an
annual
basis
(
USDA,
1993).
Supply
and
utilization
balance
sheets
are
generated,
based
on
the
flow
of
food
items
from
production
to
end
uses
for
the
years
1970
to
1992.
Total
available
supply
is
estimated
as
the
sum
of
production
and
imports
(
USDA,
1993).
The
availability
of
food
for
human
use
commonly
termed
as
"
food
disappearance"
is
determined
by
subtracting
exported
foods
from
the
total
available
supply
(
USDA,
1993).
USDA
(
1993)
calculates
the
per
capita
Individuals
­
Using
data
gathered
in
the
1977­
78
USDA
food
consumption
by
dividing
the
total
food
disappearance
NFCS,
Pao
et
al.
(
1982)
calculated
distributions
for
the
by
the
total
U.
S.
population.
USDA
(
1993)
estimated
per
quantities
of
individual
fruit
and
vegetables
consumed
per
capita
consumption
data
for
various
fruit
and
vegetable
eating
occasion
by
members
of
the
U.
S.
population
(
i.
e.,
products
from
1970­
1992
(
1992
data
are
published).
In
serving
sizes),
over
a
3­
day
period.
The
data
were
collected
this
section,
the
1991
values,
which
are
the
most
recent
during
NFCS
home
interviews
of
37,874
respondents,
who
published
final
data,
are
presented.
Retail
weight
per
capita
were
asked
to
recall
food
intake
for
the
day
preceding
the
data
are
presented
in
Table
9­
25.
These
data
have
been
interview,
and
record
food
intake
the
day
of
the
interview
derived
from
the
annual
per
capita
values
in
units
of
pounds
and
the
day
after
the
interview.
per
year,
presented
by
USDA
(
1993),
by
converting
to
units
Serving
size
data
are
presented
on
an
as
consumed
of
g/
day.
(
g/
day)
basis.
The
data
presented
in
Table
9­
26
are
for
all
One
of
the
limitations
of
this
study
is
that
ages
of
the
population,
combined.
If
age­
specific
intake
disappearance
data
do
not
account
for
losses
from
the
food
data
are
needed,
refer
to
Pao
et
al.
(
1982).
Although
supply
from
waste
or
spoilage.
As
a
result,
intake
rates
serving
size
data
only
are
presented
in
this
handbook,
based
on
these
data
may
overestimate
daily
consumption
percentiles
for
the
average
quantities
of
individual
fruits
and
because
they
are
based
on
the
total
quantity
of
marketable
vegetables
consumed
by
members
of
the
U.
S.
population
commodity
utilized.
Thus,
these
data
represent
bounding
who
had
consumed
these
fruits
and
vegetables
over
a
3­
day
estimates
of
intake
rates
only.
It
should
also
be
noted
that
period
can
be
found
in
Pao
et
al.
(
1982).
per
capita
estimates
based
on
food
disappearance
are
not
a
The
advantages
of
using
these
data
are
that
they
were
direct
measure
of
actual
consumption
or
quantity
ingested,
derived
from
the
USDA
NFCS
and
are
representative
of
the
instead
the
data
are
used
as
indicators
of
changes
in
usage
U.
S.
population.
This
data
set
provides
serving
size
over
time
(
USDA,
1993).
An
advantage
of
this
study
is
that
distributions
for
a
number
of
commonly
eaten
fruits
and
it
provides
per
capita
consumption
rates
for
fruits
and
vegetables,
but
the
list
of
foods
is
limited
and
does
not
vegetables
that
are
representative
of
long­
term
intake
account
for
fruits
and
vegetables
included
in
complex
food
because
disappearance
data
are
generated
annually.
dishes.
Also,
these
data
represent
the
quantity
of
fruits
and
AIHC,
1994
­
Exposure
Factors
Sourcebook
­
The
AIHC
Sourcebook
(
AIHC,
1994)
uses
the
data
presented
in
the
1989
version
of
the
Exposure
Factors
Handbook
which
used
as
an
alternative
source
of
information.
The
advantage
of
using
the
CSFII
and
USDA
NFCS
data
sets
are
that
they
are
the
largest
publicly
available
data
source
on
food
intake
patterns
in
the
United
States.
Data
are
available
for
a
wide
variety
of
fruit
and
vegetable
products
and
are
intended
to
be
representative
of
the
U.
S.
population.

9.2.4.
Relevant
Fruits
and
Vegetables
Serving
Size
Study
Based
on
the
USDA
NFCS
Pao
et
al.
(
1982)
­
Foods
Commonly
Eaten
by
vegetables
consumed
per
eating
occasion.
Although
these
estimates
are
based
on
USDA
NFCS
1977­
78
data,
serving
size
data
have
been
collected
but
not
published
for
the
more
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
7
IR
=
IR
*
[(
100­
W)/
100]
(
Eqn.
9­
1)
dw
ac
IR
=
IR
/[(
100­
W)/
100]
(
Eqn.
9­
2)
ac
dw
where:

IR
=
dry
weight
intake
rate;
dw
IR
=
as
consumed
intake
rate;
and
ac
W
=
percent
water
content.
recent
USDA
surveys.
These
estimates
may
be
useful
for
vegetable
intake
recommendations.
Based
on
the
CSFII
assessing
acute
exposures
to
contaminants
in
specific
foods,
1989­
91,
the
recommended
per
capita
fruit
intake
rate
for
or
other
assessments
where
the
amount
consumed
per
the
general
population
is
3.4
g/
kg­
day
and
the
eating
occasion
is
necessary.
However,
it
should
be
noted
recommended
per
capita
vegetable
intake
rate
for
the
that
serving
sizes
may
have
changed
since
the
data
were
general
population
is
4.3
g/
kg­
day.
Per
capita
intake
rates
collected
in
1977­
78.
for
specific
food
items,
on
a
g/
kg­
day
basis,
may
be
9.2.5.
Conversion
Between
As
Consumed
and
Dry
Weight
Intake
Rates
As
noted
previously,
intake
rates
may
be
reported
in
9­
4.
From
these
tables,
the
95th
percentile
intake
rates
for
terms
of
units
as
consumed
or
units
of
dry
weight.
It
is
fruits
and
vegetables
are
12
g/
kg­
day
and
10
g/
kg­
day,
essential
that
exposure
assessors
be
aware
of
this
difference
respectively.
It
is
important
to
note
that
the
distributions
so
that
they
may
ensure
consistency
between
the
units
used
presented
in
Tables
9­
3
through
9­
4
are
based
on
data
for
intake
rates
and
those
used
for
concentration
data
(
i.
e.,
collected
over
a
3­
day
period
and
may
not
necessarily
if
the
unit
of
food
consumption
is
grams
dry
weight/
day,
reflect
the
long­
term
distribution
of
average
daily
intake
then
the
unit
for
the
amount
of
pollutant
in
the
food
should
rates.
However,
for
these
broad
categories
of
food
(
i.
e.,
be
grams
dry
weight).
total
fruits
and
total
vegetables),
because
they
are
eaten
on
If
necessary,
as
consumed
intake
rates
may
be
a
daily
basis
throughout
the
year
with
minimal
seasonality,
converted
to
dry
weight
intake
rates
using
the
moisture
the
short
term
distribution
may
be
a
reasonable
content
percentages
presented
in
Table
9­
27
and
the
approximation
of
the
long­
term
distribution,
although
it
will
following
equation:
display
somewhat
increased
variability.
This
implies
that
"
Dry
weight"
intake
rates
may
be
converted
to
"
as
recommendations
are
based
on
1989­
91
CSFII
data,
they
consumed"
rates
by
using:
may
not
reflect
the
most
recent
changes
that
may
have
9.3.
RECOMMENDATIONS
The
1989­
91
CSFII
data
described
in
this
section
Branch
(
n.
d.).
Food
Consumption,
Patterns
Report:
were
used
in
selecting
recommended
fruit
and
vegetable
A
report
from
Nutrition
Canada.
intake
rates
for
the
general
population
and
various
Kariya,
J.
(
1992)
Written
communication
to
L.
Phillips,
subgroups
of
the
United
States
population.
The
general
Versar,
Inc.,
March
4,
1992.
design
of
both
key
and
relevant
studies
are
summarized
in
Pao,
E.
M.;
Fleming,
K.
H.;
Guenther,
P.
M.;
Mickle,
S.
J.
Table
9­
28.
Table
9­
29
presents
a
summary
of
the
(
1982)
Foods
commonly
eaten
by
individuals:
recommended
values
for
fruit
and
vegetable
intake
and
amount
per
day
and
per
eating
occasion.
U.
S.
Table
9­
30
presents
the
confidence
ratings
for
the
fruit
and
obtained
from
Table
9­
5.
Percentiles
of
the
per
capita
intake
rate
distribution
in
the
general
population
for
total
fruits
and
total
vegetables
are
presented
in
Tables
9­
3
and
the
upper
percentiles
shown
here
will
tend
to
overestimate
the
corresponding
percentiles
of
the
true
long­
term
distribution.
Intake
rates
for
the
home­
produced
form
of
these
fruit
and
vegetable
products
are
presented
in
Volume
II,
Chapter
13.
It
should
be
noted
that
because
these
occurred
in
consumption
patterns.
However,
as
indicated
in
Table
9­
12,
intake
has
remained
fairly
constant
between
1989­
91
and
1995.
Thus,
the
1989­
91
CSFII
data
are
believed
to
be
appropriate
for
assessing
ingestion
exposure
for
current
populations.

9.4.
REFERENCES
FOR
CHAPTER
9
American
Industrial
Health
Council
(
AIHC).
(
1994)
Exposure
factors
sourcebook.
AIHC,
Washington,
DC.
Canadian
Department
of
National
Health
and
Welfare,
Bureau
of
National
Sciences,
Health
Protection
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
8
August
1997
Department
of
Agriculture.
Home
Economics
USDA.
(
1992b)
Food
and
nutrient
intakes
by
Report
No.
44.
individuals
in
the
United
States,
1
day,
1987­
88:
Pennington,
J.
A.
T.
(
1983)
Revision
of
the
total
diet
U.
S.
Department
of
Agriculture,
Human
Nutrition
study
food
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and
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J.
Am.
Diet.
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Nationwide
Food
Consumption
82:
166­
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1987­
88,
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No.
87­
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1.
SAS
Institute,
Inc.
(
1990)
SAS
Procedures
Guide,
USDA.
(
1993)
Food
consumption
prices
and
Version
6,
Third
Edition,
Cary,
NC:
SAS
Institute,
expenditures
(
1970­
1992)
U.
S.
Department
of
Inc.,
1990,
705
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Agriculture,
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Statistical
USDA.
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1972)
Food
consumption:
households
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the
Bulletin,
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United
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Seasons
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1965­
1966.
U.
S.
USDA.
(
1995)
Food
and
nutrient
intakes
by
individuals
Department
of
Agriculture.
in
the
United
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1
day,
1989­
91.
U.
S.
USDA.
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1979­
1986)
Agricultural
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Department
of
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Agricultural
Research
United
States
Department
of
Agriculture.
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NFS
Report
No.
91­
2.
USDA.
(
1980)
Food
and
nutrient
intakes
of
individuals
USDA.
(
1996a)
Data
tables:
results
from
USDA's
1994
in
one
day
in
the
United
States,
Spring
1977.
Continuing
Survey
of
Food
Intakes
by
Individuals
Nationwide
Food
Consumption
Survey
1977­
1978.
and
1994
Diet
and
Health
Knowledge
Survey.
U.
S.
U.
S.
Department
of
Agriculture.
Preliminary
Report
Department
of
Agriculture,
Agricultural
Research
No.
2.
Service,
Riverdale,
MD.
USDA.
(
1992a)
Changes
in
food
consumption
and
USDA.
(
1996b)
Data
tables:
results
from
USDA's
1995
expenditures
in
American
households
during
the
Continuing
Survey
of
Food
Intakes
by
Individuals
1980s.
U.
S.
Department
of
Agriculture.
and
1995
Diet
and
Health
Knowledge
Survey.
U.
S.
Washington,
D.
C.
Statistical
Bulletin
No.
849.
Department
of
Agriculture,
Agricultural
Research
Service,
Riverdale,
MD.
U.
S.
EPA.
(
1984a)
An
estimation
of
the
daily
average
food
intake
by
age
and
sex
for
use
in
assessing
the
radionuclide
intake
of
individuals
in
the
general
population.
EPA­
520/
1­
84­
021.
U.
S.
EPA.
(
1984b)
An
estimation
of
the
daily
food
intake
based
on
data
from
the
1977­
1978
USDA
Nationwide
Food
Consumption
Survey.
Washington,
DC:
Office
of
Radiation
Programs.
EPA­
520/
1­
84­
015.
U.
S.
EPA.
(
1989)
Development
of
risk
assessment
methodologies
for
land
application
and
distribution
and
marketing
of
municipal
sludge.
Washington,
DC:
Office
of
Science
and
Technology.
EPA
600/­
89/
001.
White,
S.
B.;
Peterson,
B.;
Clayton,
C.
A.;
Duncan,
D.
P.
(
1983)
Interim
Report
Number
1:
The
construction
of
a
raw
agricultural
commodity
consumption
data
base.
Prepared
by
Research
Triangle
Institute
for
EPA
Office
of
Pesticide
Programs.
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
9
Table
9­
1.
Sub­
category
Codes
and
Definitions
Used
in
the
CSFII
1989­
91
Analysis
Code
Definition
Description
Regiona
1
Northeast
Includes
Connecticut,
Maine,
Massachusetts,
New
Hampshire,
New
Jersey,
New
York,
Pennsylvania,
Rhode
2
Midwest
Includes
Illinois,
Indiana,
Iowa,
Kansas,
Michigan,
Minnesota,
Missouri,
Nebraska,
North
Dakota,
Ohio,
South
3
South
Includes
Alabama,
Arkansas,
Delaware,
District
of
Columbia,
Florida,
Georgia,
Kentucky,
Louisiana,

4
West
Includes
Arizona,
California,
Colorado,
Idaho,
Montana,
Nevada,
New
Mexico,
Oregon,
Utah,
Washington,
Island,
and
Vermont
Dakota,
and
Wisconsin
Maryland,
Mississippi,
North
Carolina,
Oklahoma,
South
Carolina,
Tennessee,
Texas,
Virginia,
and
West
Virginia
and
Wyoming
Urbanization
1
Central
City
Cities
with
populations
of
50,000
or
more
that
is
the
main
city
within
the
metropolitan
statistical
area
(
MSA).

2
Suburban
An
area
that
is
generally
within
the
boundaries
of
an
MSA,
but
is
not
within
the
legal
limit
of
the
central
city.

3
Nonmetropolitan
An
area
that
is
not
within
an
MSA.

Season
Spring
­
April,
May,
June
Summer
­
July,
August,
September
Fall
­
October,
November,
December
Winter
­
January,
February,
March
Race
1
­­
White
(
Caucasian)

2
­­
Black
3
­­
Asian
and
Pacific
Islander
4
­­
Native
American,
Aleuts,
and
Eskimos
5,
8,
9
Other/
NA
Don't
know,
no
answer,
some
other
race
Alaska
and
Hawaii
were
not
included.
a
Source:
CSFII
1989­
91.
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
10
August
1997
Table
9­
2.
Weighted
and
Unweighted
Number
of
Observations
for
1989­
91
CSFII
Data
Used
in
Analysis
of
Food
Intake
Demographic
Factor
Weighted
Unweighted
Total
242,707,000
11,912
Age
<
01
7,394,000
424
01­
02
7,827,000
450
03­
05
11,795,000
603
06­
11
21,830,000
1,147
12­
19
26,046,000
1,250
20­
39
78,680,000
3,555
40­
69
71,899,000
3,380
70+
17,236,000
1,103
Season
Fall
60,633,000
3,117
Spring
60,689,000
3,077
Summer
60,683,000
2,856
Winter
60,702,000
2,862
Urbanization
Central
City
73,410,000
3,607
Nonmetropolitan
53,993,000
3,119
Suburban
115,304,000
5,186
Race
Asian
2,871,000
149
Black
29,721,000
1,632
Native
American
2,102,000
171
Other/
NA
7,556,000
350
White
200,457,000
9,610
Region
Northeast
59,285,000
3,007
Midwest
50,099,000
2,180
South
83,741,000
4,203
West
49,582,000
2,522
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
11
Table
9­
3.
Per
Capita
Intake
of
Total
Fruits
(
g/
kg­
day
as
consumed)

Population
Percent
Group
Consuming
Mean
SE
P1
P5
P10
P25
P50
P75
P90
P95
P99
P100
Total
69.0%
3.381
0.068
0
0
0
0
1.68
4.16
7.98
12.44
26.54
210.72
Age
(
years)

<
01
67.9%
14.898
1.285
0
0
0
0
8.80
21.90
35.98
42.77
88.42
210.72
01­
02
76.7%
11.836
0.582
0
0
0
2.80
9.76
17.99
25.70
30.69
52.27
80.19
03­
05
80.8%
8.422
0.364
0
0
0
2.22
6.37
12.53
19.29
22.78
32.83
52.87
06­
11
79.2%
5.047
0.160
0
0
0
1.30
3.86
7.17
11.79
14.49
21.53
30.37
12­
19
62.6%
2.183
0.095
0
0
0
0
1.36
3.38
5.66
7.24
11.80
16.86
20­
39
58.8%
1.875
0.056
0
0
0
0
1.06
2.82
5.08
6.43
10.26
41.58
40­
69
71.0%
2.119
0.051
0
0
0
0
1.36
3.24
5.20
6.73
10.52
23.07
70
+
83.3%
2.982
0.087
0
0
0
0.89
2.42
4.28
6.77
8.31
11.89
15.00
Season
Fall
68.9%
3.579
0.169
0
0
0
0
1.66
3.94
8.20
13.41
32.62
204.28
Spring
68.3%
3.249
0.116
0
0
0
0
1.73
4.14
7.43
12.22
23.71
88.42
Summer
70.4%
3.381
0.131
0
0
0
0
1.80
4.29
7.87
12.26
23.11
210.72
Winter
68.4%
3.314
0.119
0
0
0
0
1.52
4.27
8.33
12.17
26.54
75.52
Urbanization
Central
City
68.8%
3.288
0.114
0
0
0
0
1.66
4.00
7.82
11.94
23.73
210.72
Nonmetropolitan
67.4%
3.107
0.113
0
0
0
0
1.51
3.94
7.52
12.25
26.04
84.34
Suburban
70.1%
3.567
0.113
0
0
0
0
1.80
4.40
8.43
13.19
28.13
204.28
Race
Asian
77.2%
5.839
0.632
0
0
0
1.24
4.20
6.76
17.30
20.65
29.61
38.95
Black
63.7%
3.279
0.188
0
0
0
0
1.51
4.25
7.70
12.34
26.54
210.72
Native
American
61.4%
3.319
0.490
0
0
0
0
1.58
4.31
7.57
16.02
22.66
29.24
Other/
NA
64.9%
4.027
0.465
0
0
0
0
1.77
5.10
10.92
14.96
47.78
53.89
White
70.1%
3.337
0.075
0
0
0
0
1.66
4.06
7.87
12.21
26.48
204.28
Region
Midwest
69.9%
3.236
0.120
0
0
0
0
1.58
4.07
7.87
11.30
28.64
84.34
Northeast
73.9%
3.665
0.143
0
0
0
0.07
1.84
4.70
8.37
12.75
31.67
88.42
South
62.0%
3.017
0.105
0
0
0
0
1.42
3.80
7.39
11.67
24.67
210.72
West
75.4%
3.880
0.187
0
0
0
0.17
2.08
4.45
9.18
14.61
25.49
204.28
NOTE:
SE
=
Standard
error
P
=
Percentile
of
the
distribution
Source:
Based
on
EPA's
analyses
of
the
1989­
91
CSFII
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
12
August
1997
Table
9­
4.
Per
Capita
Intake
of
Total
Vegetables
(
g/
kg­
day
as
consumed)

Population
Percent
Group
Consuming
Mean
SE
P1
P5
P10
P25
P50
P75
P90
P95
P99
P100
Total
97.2%
4.259
0.029
0
0.75
1.29
2.26
3.60
5.37
7.93
10.00
15.65
44.99
Age
(
years)

<
01
74.8%
6.802
0.375
0
0
0
0
5.52
10.41
15.27
19.29
29.61
44.99
01­
02
95.6%
7.952
0.228
0
1.33
2.32
4.65
7.28
10.26
14.77
16.32
21.24
32.10
03­
05
97.2%
7.125
0.200
0
1.11
2.15
3.79
5.83
9.64
13.87
15.43
25.09
35.56
06­
11
97.6%
5.549
0.109
0
1.03
1.72
3.09
4.82
7.31
10.06
11.74
18.39
31.30
12­
19
98.1%
3.807
0.070
0
0.85
1.30
2.16
3.49
4.71
6.80
8.52
12.26
27.84
20­
39
98.2%
3.529
0.037
0
0.75
1.22
2.06
3.16
4.54
6.36
7.63
10.69
17.07
40­
69
98.3%
3.741
0.039
0
0.85
1.34
2.19
3.43
4.94
6.56
7.78
10.91
24.51
70
+
98.3%
4.068
0.071
0
0.96
1.47
2.47
3.67
5.35
6.89
8.17
11.96
18.92
Season
Fall
97.8%
4.366
0.063
0
0.86
1.31
2.28
3.56
5.28
8.33
10.52
17.95
35.56
Spring
96.9%
4.095
0.055
0
0.72
1.20
2.19
3.45
5.19
7.67
9.85
15.33
44.99
Summer
97.0%
4.181
0.059
0
0.58
1.16
2.21
3.54
5.34
7.73
9.54
15.14
41.68
Winter
97.0%
4.394
0.056
0
0.86
1.40
2.36
3.78
5.67
8.03
9.69
15.23
29.69
Urbanization
Central
City
97.4%
4.059
0.053
0
0.67
1.22
2.08
3.34
5.17
7.74
9.51
16.04
44.99
Nonmetropolitan
96.3%
4.450
0.060
0
0.86
1.41
2.44
3.72
5.66
8.28
10.08
16.27
35.56
Suburban
97.6%
4.296
0.044
0
0.82
1.31
2.30
3.64
5.38
7.86
10.17
15.39
41.68
Race
Asian
93.3%
4.913
0.330
0
0
1.53
2.06
3.66
7.52
10.32
14.84
15.43
16.76
Black
96.1%
4.228
0.093
0
0.36
0.85
1.99
3.19
5.46
8.80
11.35
18.39
32.10
Native
American
87.1%
4.880
0.277
0
0
0.58
2.40
4.22
6.85
8.87
11.37
13.89
21.77
Other/
NA
96.6%
4.762
0.183
0
0
1.11
2.46
4.24
6.20
9.33
11.93
15.02
22.14
White
97.6%
4.229
0.031
0
0.86
1.37
2.30
3.60
5.32
7.74
9.75
15.31
44.99
Region
Midwest
97.0%
4.123
0.061
0
0.75
1.20
2.09
3.35
5.16
8.03
9.87
16.90
35.56
Northeast
97.2%
4.494
0.073
0
0.69
1.29
2.37
3.77
5.70
8.42
11.00
15.86
41.68
South
97.4%
4.268
0.047
0
0.86
1.39
2.31
3.66
5.32
7.76
9.80
15.31
44.99
West
96.9%
4.168
0.060
0
0.60
1.22
2.25
3.57
5.38
7.78
9.53
15.28
35.56
NOTE:
SE
=
Standard
error
P
=
Percentile
of
the
distribution
Source:
Based
on
EPA's
analyses
of
the
1989­
91
CSFII
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
13
Table
9­
5.
Per
Capita
Intake
of
Individual
Fruits
and
Vegetables
(
g/
kg­
day
as
consumed)

Apples
Asparagus
Bananas
Beets
Population
Group
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Total
28.4%
0.854
0.052
1.5%
0.012
0.008
20.9%
0.27
0.02
1.8%
0.009
0.010
Age
(
years)

<
01
41.7%
5.042
0.823
0.0%
0
0
24.3%
1.33
0.27
1.2%
0.045
0.296
01­
02
42.9%
4.085
0.508
0.2%
0.003
0.041
23.3%
0.86
0.17
0.7%
0.006
0.055
03­
05
44.1%
3.004
0.312
0.2%
0.001
0.038
20.1%
0.46
0.09
0.5%
0.006
0.056
06­
11
41.6%
1.501
0.123
0.3%
0.001
0.019
16.2%
0.29
0.05
0.9%
0.008
0.040
12­
19
23.0%
0.394
0.062
0.3%
0.003
0.033
13.3%
0.16
0.03
0.6%
0.001
0.010
20­
39
21.3%
0.337
0.033
1.1%
0.008
0.012
14.4%
0.13
0.02
1.3%
0.004
0.007
40­
69
26.0%
0.356
0.027
2.5%
0.025
0.016
26.0%
0.22
0.02
2.4%
0.009
0.009
70
+
30.8%
0.435
0.052
3.5%
0.026
0.028
37.4%
0.36
0.03
5.2%
0.029
0.022
Season
Fall
33.7%
1.094
0.116
0.8%
0.005
0.013
19.3%
0.25
0.03
1.2%
0.009
0.040
Spring
25.9%
0.667
0.078
2.7%
0.023
0.017
21.3%
0.27
0.03
2.0%
0.009
0.012
Summer
23.2%
0.751
0.122
1.1%
0.006
0.014
20.5%
0.23
0.03
1.7%
0.005
0.008
Winter
30.4%
0.905
0.095
1.3%
0.015
0.018
22.6%
0.31
0.03
2.3%
0.011
0.013
Urbanization
Central
City
27.4%
0.749
0.081
1.1%
0.013
0.018
19.6%
0.25
0.03
1.3%
0.008
0.031
Nonmetropolitan
26.8%
0.759
0.104
1.3%
0.011
0.015
20.5%
0.24
0.03
1.8%
0.010
0.013
Suburban
29.9%
0.965
0.083
1.8%
0.013
0.012
21.9%
0.29
0.03
2.0%
0.008
0.009
Race
Asian
38.3%
0.871
0.327
2.7%
0.067
0.123
33.6%
0.54
0.20
0.7%
0.040
0.320
Black
22.7%
0.688
0.159
0.3%
0.003
0.019
14.4%
0.19
0.04
1.1%
0.007
0.024
Native
American
20.5%
0.407
0.273
0.0%
0
0
17.5%
0.36
0.16
1.2%
0.003
0.028
Other/
NA
24.9%
0.964
0.256
0.6%
0.001
0.009
20.6%
0.33
0.15
0.9%
0.015
0.101
White
29.4%
0.879
0.057
1.7%
0.013
0.009
21.8%
0.27
0.02
1.9%
0.008
0.010
Region
Midwest
29.1%
0.782
0.082
1.8%
0.015
0.016
18.8%
0.25
0.03
0.8%
0.010
0.049
Northeast
31.5%
0.953
0.116
1.6%
0.015
0.022
23.0%
0.26
0.04
2.3%
0.008
0.012
South
23.6%
0.828
0.099
1.0%
0.010
0.014
19.3%
0.28
0.03
1.8%
0.009
0.011
West
32.7%
0.885
0.121
1.8%
0.012
0.015
24.0%
0.27
0.03
2.4%
0.008
0.009
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
14
August
1997
Table
9­
5.
Per
Capita
Intake
of
Individual
Fruits
and
Vegetables
(
g/
kg­
day
as
consumed)
(
continued)

Broccoli
Cabbage
Carrots
Corn
Population
Group
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Total
10.9%
0.107
0.012
12.2%
0.088
0.009
16.9%
0.115
0.010
24.1%
0.206
0.010
Age
(
years)

<
01
4.2%
0.142
0.224
2.4%
0.023
0.078
13.4%
0.379
0.165
17.5%
0.356
0.128
01­
02
7.6%
0.234
0.134
5.1%
0.086
0.089
13.3%
0.214
0.085
32.9%
0.587
0.091
03­
05
10.1%
0.307
0.118
7.5%
0.107
0.081
15.1%
0.148
0.052
31.5%
0.490
0.070
06­
11
6.8%
0.098
0.052
7.5%
0.049
0.027
17.1%
0.154
0.037
35.8%
0.367
0.032
12­
19
8.2%
0.065
0.028
8.5%
0.065
0.028
11.8%
0.056
0.018
24.0%
0.173
0.024
20­
39
11.4%
0.081
0.015
10.6%
0.070
0.015
15.2%
0.076
0.013
23.8%
0.154
0.013
40­
69
13.8%
0.102
0.016
17.1%
0.115
0.015
20.1%
0.120
0.016
20.4%
0.138
0.013
70
+
11.8%
0.115
0.028
21.1%
0.151
0.025
21.3%
0.132
0.022
19.0%
0.140
0.027
Season
Fall
10.8%
0.089
0.024
12.3%
0.092
0.019
17.7%
0.100
0.017
23.6%
0.171
0.018
Spring
11.7%
0.122
0.022
12.4%
0.086
0.018
16.5%
0.117
0.022
24.7%
0.204
0.019
Summer
8.8%
0.120
0.032
12.3%
0.097
0.018
13.9%
0.083
0.017
24.8%
0.244
0.022
Winter
12.3%
0.098
0.020
11.9%
0.076
0.014
19.2%
0.160
0.022
23.2%
0.205
0.020
Urbanization
Central
City
10.6%
0.119
0.024
10.8%
0.073
0.015
15.5%
0.111
0.019
22.4%
0.182
0.017
Nonmetropoli
tan
9.0%
0.067
0.017
13.7%
0.102
0.016
14.4%
0.095
0.017
27.6%
0.255
0.020
Suburban
12.2%
0.119
0.019
12.4%
0.091
0.014
19.2%
0.127
0.015
23.1%
0.198
0.015
Race
Asian
15.4%
0.209
0.166
27.5%
0.400
0.100
28.2%
0.177
0.101
14.1%
0.134
0.080
Black
8.3%
0.154
0.047
13.9%
0.129
0.029
7.0%
0.066
0.036
24.6%
0.226
0.028
Native
American
5.3%
0.021
0.045
4.7%
0.037
0.068
11.1%
0.097
0.075
30.4%
0.373
0.099
Other/
NA
10.3%
0.180
0.100
6.0%
0.041
0.044
12.9%
0.104
0.063
16.9%
0.160
0.065
White
11.4%
0.097
0.012
12.1%
0.080
0.009
18.6%
0.122
0.011
24.3%
0.204
0.011
Region
Midwest
8.4%
0.077
0.025
10.1%
0.065
0.016
16.2%
0.100
0.018
26.8%
0.242
0.020
Northeast
13.5%
0.113
0.026
11.6%
0.083
0.022
19.0%
0.151
0.027
23.3%
0.208
0.026
South
9.8%
0.109
0.022
14.4%
0.106
0.015
12.4%
0.074
0.015
24.9%
0.219
0.016
West
13.4%
0.135
0.025
11.8%
0.088
0.016
23.3%
0.166
0.021
20.1%
0.138
0.018
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
15
Table
9­
5.
Per
Capita
Intake
of
Individual
Fruits
and
Vegetables
(
g/
kg­
day
as
consumed)
(
continued)

Cucumbers
Lettuce
Lima
Beans
Okra
Population
Group
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Total
15.8%
0.063
0.006
41.3%
0.224
0.006
0.9%
0.006
0.007
1.3%
0.009
0.007
Age
(
years)

<
01
2.4%
0.021
0.107
6.8%
0.025
0.026
0.5%
0.005
0.055
0.5%
0.003
0.040
01­
02
7.3%
0.062
0.069
18.2%
0.116
0.039
0.4%
0.006
0.069
0.2%
0.004
0.068
03­
05
12.1%
0.083
0.046
29.4%
0.191
0.031
0.0%
0
0
0.7%
0.013
0.046
06­
11
14.9%
0.086
0.032
36.3%
0.247
0.027
0.3%
0.002
0.017
0.3%
0.005
0.028
12­
19
12.6%
0.050
0.017
40.4%
0.187
0.014
0.5%
0.003
0.019
1.4%
0.011
0.027
20­
39
17.0%
0.057
0.009
44.4%
0.231
0.010
0.7%
0.005
0.012
1.0%
0.008
0.016
40­
69
19.8%
0.070
0.008
51.0%
0.264
0.010
1.5%
0.010
0.013
1.8%
0.008
0.010
70
+
14.8%
0.055
0.016
37.4%
0.203
0.017
1.9%
0.008
0.019
2.7%
0.015
0.021
Season
Fall
14.3%
0.056
0.014
38.1%
0.175
0.010
0.8%
0.004
0.010
0.9%
0.004
0.009
Spring
15.8%
0.060
0.009
43.5%
0.259
0.011
1.0%
0.008
0.015
0.8%
0.009
0.020
Summer
19.0%
0.092
0.014
42.3%
0.218
0.012
0.9%
0.006
0.014
2.2%
0.016
0.015
Winter
14.3%
0.044
0.010
41.5%
0.243
0.013
1.0%
0.007
0.013
1.3%
0.006
0.012
Urbanization
Central
City
15.1%
0.061
0.011
37.9%
0.196
0.009
0.5%
0.004
0.011
1.0%
0.004
0.008
Nonmetropolitan
15.1%
0.071
0.013
39.9%
0.221
0.012
1.5%
0.015
0.018
1.8%
0.013
0.015
Suburban
16.7%
0.060
0.008
44.6%
0.242
0.009
0.9%
0.004
0.007
1.2%
0.010
0.012
Race
Asian
16.1%
0.065
0.036
40.3%
0.231
0.050
0.0%
0
0
4.7%
0.084
0.074
Black
7.8%
0.040
0.021
27.1%
0.134
0.014
0.9%
0.006
0.021
2.1%
0.024
0.029
Native
American
6.4%
0.037
0.042
42.7%
0.146
0.034
0.0%
0
0
0.0%
0
0
Other/
NA
10.9%
0.038
0.029
41.1%
0.186
0.027
0.0%
0
0
1.7%
0.004
0.023
White
17.5%
0.067
0.007
43.7%
0.239
0.007
1.0%
0.006
0.007
1.1%
0.006
0.007
Region
Midwest
15.1%
0.074
0.014
36.1%
0.191
0.012
0.4%
0.005
0.019
0.2%
0
0.004
Northeast
18.9%
0.097
0.018
43.9%
0.246
0.014
0.5%
0.003
0.013
0.6%
0.009
0.031
South
13.8%
0.042
0.007
39.3%
0.210
0.009
1.8%
0.011
0.011
3.2%
0.016
0.010
West
17.2%
0.050
0.011
48.7%
0.263
0.013
0.5%
0.002
0.009
0.2%
0.005
0.022
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
16
August
1997
Table
9­
5.
Per
Capita
Intake
of
Fruits
and
Vegetables
(
g/
kg­
day
as
consumed)
(
continued)

Onions
Other
Berries
Peaches
Pears
Population
Group
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Total
17.4%
0.040
0.003
2.5%
0.029
0.017
8.6%
0.131
0.019
4.8%
0.098
0.036
Age
(
years)

<
01
1.9%
0.004
0.022
0.9%
0.092
0.369
14.2%
0.855
0.268
12.3%
1.286
0.598
01­
02
6.4%
0.012
0.017
1.3%
0.053
0.248
8.9%
0.286
0.158
2.7%
0.105
0.243
03­
05
8.0%
0.023
0.016
2.2%
0.039
0.073
10.0%
0.283
0.121
4.5%
0.144
0.141
06­
11
9.7%
0.033
0.015
1.4%
0.014
0.056
13.8%
0.250
0.063
7.8%
0.147
0.057
12­
19
12.2%
0.030
0.010
0.8%
0.011
0.029
6.9%
0.084
0.037
3.4%
0.025
0.027
20­
39
20.5%
0.040
0.005
2.3%
0.024
0.030
4.2%
0.037
0.019
2.4%
0.026
0.019
40­
69
24.0%
0.054
0.005
3.2%
0.031
0.023
8.7%
0.090
0.021
5.2%
0.062
0.022
70
+
16.5%
0.043
0.012
5.1%
0.049
0.040
16.1%
0.161
0.033
7.8%
0.087
0.037
Season
Fall
16.3%
0.045
0.007
2.6%
0.024
0.023
6.4%
0.113
0.043
5.5%
0.159
0.107
Spring
19.7%
0.040
0.005
1.9%
0.019
0.024
8.4%
0.107
0.037
4.3%
0.071
0.041
Summer
18.7%
0.040
0.005
3.4%
0.032
0.027
12.5%
0.166
0.033
4.2%
0.076
0.066
Winter
14.8%
0.033
0.006
2.0%
0.042
0.058
7.4%
0.136
0.041
5.1%
0.088
0.039
Urbanization
Central
City
16.4%
0.043
0.006
2.9%
0.033
0.030
7.3%
0.121
0.035
4.5%
0.120
0.091
Nonmetropolitan
15.7%
0.033
0.005
1.6%
0.016
0.019
9.8%
0.156
0.034
5.4%
0.083
0.033
Suburban
19.1%
0.041
0.004
2.7%
0.033
0.028
8.8%
0.125
0.029
4.6%
0.092
0.050
Race
Asian
20.8%
0.090
0.042
2.7%
0.014
0.057
6.7%
0.202
0.235
2.7%
0.053
0.151
Black
9.6%
0.034
0.014
0.9%
0.008
0.034
5.6%
0.111
0.053
2.9%
0.066
0.056
Native
American
5.3%
0.018
0.022
2.3%
0.072
0.165
9.9%
0.192
0.158
1.2%
0.003
0.053
Other/
NA
15.1%
0.057
0.022
0.9%
0.015
0.069
4.3%
0.118
0.145
5.1%
0.063
0.089
White
19.0%
0.039
0.003
2.8%
0.033
0.019
9.3%
0.132
0.021
5.2%
0.106
0.042
Region
Midwest
13.8%
0.033
0.006
2.3%
0.022
0.020
9.6%
0.155
0.040
6.0%
0.121
0.054
Northeast
20.6%
0.057
0.009
3.2%
0.023
0.024
9.0%
0.132
0.048
5.7%
0.108
0.064
South
17.2%
0.034
0.004
1.7%
0.030
0.037
7.9%
0.113
0.027
3.6%
0.051
0.023
West
19.2%
0.039
0.006
3.3%
0.043
0.045
8.3%
0.131
0.042
4.5%
0.142
0.142
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
17
Table
9­
5.
Per
Capita
Intake
of
Individual
Fruits
and
Vegetables
(
g/
kg­
day
as
consumed)
(
continued)

Peas
Peppers
Pumpkins
Snap
Beans
Population
Group
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Total
12.8%
0.095
0.009
6.5%
0.022
0.005
1.0%
0.026
0.032
21.5%
0.146
0.008
Age
(
years)

<
01
13.7%
0.294
0.142
0.7%
0.003
0.025
5.2%
0.497
0.363
16.7%
0.439
0.154
01­
02
13.6%
0.174
0.083
2.4%
0.011
0.031
0.4%
0.030
0.253
24.9%
0.383
0.070
03­
05
12.9%
0.199
0.077
3.0%
0.014
0.032
0.7%
0.018
0.148
25.0%
0.274
0.048
06­
11
13.2%
0.120
0.029
4.7%
0.019
0.016
0.4%
0.012
0.118
25.6%
0.183
0.024
12­
19
8.4%
0.053
0.021
5.3%
0.017
0.014
0.2%
0
0.007
18.3%
0.112
0.018
20­
39
10.9%
0.067
0.013
7.9%
0.026
0.009
0.6%
0.007
0.026
19.0%
0.096
0.010
40­
69
14.8%
0.084
0.011
8.6%
0.027
0.008
1.2%
0.011
0.018
22.3%
0.124
0.011
70
+
16.4%
0.117
0.024
4.7%
0.010
0.008
1.7%
0.034
0.053
25.5%
0.149
0.019
Season
Fall
13.2%
0.120
0.023
6.0%
0.023
0.009
1.9%
0.043
0.056
21.5%
0.164
0.018
Spring
12.6%
0.077
0.015
7.3%
0.021
0.009
0.6%
0.034
0.105
18.9%
0.109
0.013
Summer
11.2%
0.074
0.019
7.9%
0.023
0.009
0.4%
0.012
0.064
22.3%
0.147
0.016
Winter
14.1%
0.111
0.017
4.7%
0.019
0.010
1.0%
0.015
0.037
23.7%
0.163
0.017
Urbanization
Central
City
11.7%
0.085
0.018
6.5%
0.023
0.009
1.1%
0.035
0.068
20.2%
0.133
0.015
Nonmetropolitan
14.5%
0.113
0.020
6.0%
0.017
0.006
0.5%
0.015
0.068
22.3%
0.141
0.013
Suburban
12.5%
0.094
0.014
6.8%
0.023
0.007
1.3%
0.025
0.041
22.0%
0.156
0.013
Race
Asian
8.1%
0.047
0.071
8.1%
0.102
0.112
0.7%
0.005
0.057
13.4%
0.059
0.050
Black
17.0%
0.143
0.032
3.6%
0.005
0.007
0.3%
0.037
0.238
24.1%
0.188
0.022
Native
American
2.9%
0.007
0.035
5.3%
0.015
0.031
0.0%
0
0
21.1%
0.119
0.048
Other/
NA
6.9%
0.037
0.058
11.1%
0.037
0.024
0.9%
0.024
0.208
15.1%
0.168
0.073
White
12.5%
0.092
0.010
6.8%
0.022
0.005
1.2%
0.025
0.030
21.5%
0.140
0.009
Region
Midwest
10.9%
0.071
0.014
4.7%
0.016
0.011
1.2%
0.027
0.050
22.4%
0.146
0.014
Northeast
12.5%
0.101
0.026
9.0%
0.036
0.012
1.4%
0.061
0.106
19.7%
0.131
0.020
South
16.2%
0.126
0.017
5.8%
0.015
0.006
0.5%
0.002
0.026
24.3%
0.177
0.014
West
9.5%
0.067
0.018
7.6%
0.025
0.010
1.3%
0.030
0.060
17.5%
0.107
0.019
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
18
August
1997
Table
9­
5.
Per
Capita
Intake
of
Individual
Fruits
and
Vegetables
(
g/
kg­
day
as
consumed)
(
continued)

Strawberries
Tomatoes
White
Potatoes
Population
Group
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Total
3.4%
0.039
0.019
91.8%
0.876
0.010
87.6%
1.093
0.013
Age
(
years)

<
01
0.7%
0.018
0.154
64.2%
1.116
0.094
59.9%
1.102
0.128
01­
02
1.6%
0.155
0.598
93.8%
1.838
0.103
84.2%
2.228
0.113
03­
05
3.2%
0.045
0.080
94.9%
1.700
0.072
88.1%
1.817
0.086
06­
11
3.3%
0.052
0.058
95.2%
1.160
0.032
90.5%
1.702
0.058
12­
19
2.3%
0.016
0.028
95.5%
0.852
0.022
90.1%
1.238
0.042
20­
39
2.7%
0.028
0.020
94.7%
0.791
0.013
88.6%
0.897
0.018
40­
69
4.5%
0.042
0.020
90.6%
0.673
0.013
88.1%
0.882
0.018
70
+
5.8%
0.050
0.040
87.2%
0.689
0.027
88.9%
0.865
0.031
Season
Fall
1.3%
0.008
0.017
92.5%
0.907
0.021
88.9%
1.169
0.027
Spring
7.7%
0.105
0.045
90.6%
0.808
0.018
86.3%
1.036
0.024
Summer
2.2%
0.030
0.032
92.4%
0.946
0.019
86.5%
1.001
0.029
Winter
2.5%
0.013
0.015
91.9%
0.844
0.018
88.7%
1.167
0.024
Urbanization
Central
City
2.8%
0.028
0.020
91.5%
0.827
0.017
84.7%
1.017
0.025
Nonmetropolitan
3.8%
0.052
0.029
90.7%
0.827
0.018
89.4%
1.211
0.027
Suburban
3.6%
0.040
0.035
92.8%
0.931
0.015
88.5%
1.087
0.019
Race
Asian
3.4%
0.395
1.152
90.6%
1.147
0.110
77.2%
0.446
0.062
Black
1.5%
0.031
0.056
87.4%
0.713
0.027
83.3%
1.202
0.047
Native
American
1.8%
0.023
0.120
84.2%
0.890
0.073
85.4%
1.735
0.134
Other/
NA
1.4%
0.007
0.042
91.4%
1.004
0.049
77.1%
1.036
0.080
White
3.9%
0.037
0.013
92.8%
0.892
0.011
88.9%
1.082
0.014
Region
Midwest
4.8%
0.051
0.025
92.2%
0.814
0.019
89.2%
1.246
0.029
Northeast
3.3%
0.059
0.079
93.0%
0.988
0.024
86.6%
1.090
0.030
South
2.6%
0.025
0.019
90.7%
0.831
0.016
88.5%
1.074
0.021
West
3.3%
0.028
0.025
92.3%
0.914
0.021
85.1%
0.946
0.026
NOTE:
SE
=
Standard
error
P
=
Percentile
of
the
distribution
Source:
Based
on
EPA's
analyses
of
the
1989­
91
CSFII
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
19
Table
9­
6.
Per
Capita
Intake
of
USDA
Categories
of
Fruits
and
Vegetables
(
g/
kg­
day
as
consumed)

Dark
Green
Vegetables
Deep
Yellow
Vegetables
Citrus
Fruits
Other
Fruits
Other
Vegetables
Population
Group
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Percent
Consuming
Mean
SE
Total
19.1%
0.180
0.012
20.0%
0.147
0.010
38.0%
1.236
0.039
57.7%
2.141
0.063
83.1%
1.316
0.016
Age
(
years)

<
01
7.5%
0.180
0.177
10.1%
0.178
0.157
24.8%
1.929
0.586
61.6%
12.855
1.284
41.7%
1.346
0.200
01­
02
12.4%
0.364
0.137
14.4%
0.281
0.109
43.6%
4.237
0.459
66.4%
7.599
0.498
73.6%
2.077
0.136
03­
05
14.8%
0.390
0.119
16.3%
0.177
0.063
41.0%
2.596
0.267
70.0%
5.826
0.348
78.9%
1.979
0.102
06­
11
13.3%
0.150
0.044
19.1%
0.185
0.043
40.5%
1.805
0.138
70.1%
3.242
0.126
83.2%
1.534
0.062
12­
19
14.3%
0.112
0.030
14.0%
0.080
0.020
37.0%
1.130
0.085
47.3%
1.053
0.070
81.0%
0.950
0.035
20­
39
18.8%
0.137
0.016
17.5%
0.100
0.015
33.4%
0.903
0.049
44.9%
0.972
0.042
84.1%
1.081
0.022
40­
69
24.4%
0.187
0.016
24.8%
0.164
0.017
39.9%
0.864
0.045
60.9%
1.255
0.038
88.3%
1.374
0.026
70
+
24.6%
0.255
0.034
29.4%
0.245
0.028
46.8%
1.155
0.069
76.1%
1.827
0.067
87.7%
1.615
0.046
Season
Fall
19.6%
0.169
0.023
22.7%
0.156
0.020
38.3%
1.211
0.074
57.6%
2.354
0.171
82.5%
1.276
0.032
Spring
21.0%
0.187
0.020
19.7%
0.144
0.023
38.4%
1.225
0.072
56.4%
2.024
0.102
83.3%
1.297
0.030
Summer
15.4%
0.182
0.029
15.6%
0.094
0.017
33.8%
1.136
0.093
60.8%
2.245
0.112
83.1%
1.332
0.032
Winter
20.0%
0.180
0.024
21.9%
0.192
0.023
41.3%
1.371
0.073
56.0%
1.943
0.106
83.4%
1.361
0.031
Urbanization
Central
City
20.5%
0.197
0.021
18.6%
0.133
0.019
39.8%
1.187
0.072
55.3%
2.090
0.100
81.4%
1.245
0.027
Nonmetropolitan
16.0%
0.133
0.020
18.4%
0.138
0.021
34.2%
1.153
0.074
57.8%
1.954
0.100
83.2%
1.407
0.033
Suburban
19.9%
0.190
0.019
22.0%
0.160
0.016
39.1%
1.306
0.058
59.2%
2.262
0.110
84.1%
1.319
0.023
Race
Asian
30.9%
0.327
0.127
29.5%
0.221
0.118
51.0%
2.479
0.453
69.8%
3.360
0.547
85.2%
2.228
0.205
Black
25.9%
0.318
0.039
12.5%
0.104
0.029
40.1%
1.474
0.135
46.2%
1.806
0.156
78.1%
1.232
0.044
Native
American
9.4%
0.126
0.092
10.5%
0.081
0.060
33.3%
0.945
0.219
50.9%
2.375
0.431
75.4%
1.077
0.107
Other/
NA
15.1%
0.224
0.087
13.4%
0.106
0.071
40.3%
1.439
0.229
52.0%
2.589
0.452
76.3%
1.116
0.104
White
18.1%
0.156
0.012
21.6%
0.154
0.011
37.4%
1.178
0.041
59.8%
2.154
0.071
84.2%
1.326
0.017
Region
Midwest
12.6%
0.125
0.026
18.7%
0.128
0.020
35.5%
1.099
0.077
59.8%
2.137
0.108
81.2%
1.186
0.029
Northeast
21.1%
0.185
0.026
22.1%
0.175
0.026
45.6%
1.430
0.079
60.5%
2.235
0.132
84.5%
1.445
0.040
South
20.5%
0.206
0.021
16.8%
0.119
0.018
33.5%
1.090
0.067
50.3%
1.927
0.095
83.2%
1.346
0.026
West
22.6%
0.195
0.022
25.2%
0.187
0.021
41.8%
1.449
0.092
65.0%
2.414
0.182
83.8%
1.293
0.033
NOTE:
SE
=
Standard
error
P
=
Percentile
of
the
distribution
Source:
Based
on
EPA's
analyses
of
the
1989­
91
CSFII
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
20
August
1997
Table
9­
7.
Per
Capita
Intake
of
Exposed
Fruits
(
g/
kg­
day
as
consumed)

Population
Group
Percent
Consuming
Mean
SE
P1
P5
P10
P25
P50
P75
P90
P95
P99
P100
Total
44.1%
1.435
0.062
0
0
0
0
0
1.402
3.496
6.075
17.823
204.28
Age
(
years)

<
01
54.7%
9.224
1.247
0
0
0
0
2.897
12.336
26.98
33.216
75.353
204.28
01­
02
55.3%
5.682
0.486
0
0
0
0
2.897
8.598
15.187
19.107
33.353
80.189
03­
05
56.9%
4.324
0.344
0
0
0
0
2.305
5.766
11.65
19.049
24.123
48.728
06­
11
58.8%
2.316
0.12
0
0
0
0
1.379
3.32
5.879
8.585
15.318
25.367
12­
19
36.4%
0.682
0.065
0
0
0
0
0
0.871
2.158
3.214
6.703
10.766
20­
39
32.7%
0.596
0.038
0
0
0
0
0
0.754
1.984
2.858
5.911
28.486
40­
69
44.3%
0.716
0.031
0
0
0
0
0
1.102
2.139
3.048
5.127
13.206
70
+
57.7%
1.032
0.058
0
0
0
0
0.534
1.452
2.894
4.042
6.983
10.631
Season
Fall
45.5%
1.753
0.179
0
0
0
0
0
1.521
3.64
7.537
25.206
204.28
Spring
42.6%
1.184
0.078
0
0
0
0
0
1.283
3.208
5.505
14.872
84.336
Summer
45.3%
1.44
0.113
0
0
0
0
0
1.389
3.451
6.313
17.427
98.133
Winter
43.0%
1.362
0.097
0
0
0
0
0
1.441
3.54
5.703
18.752
59.848
Urbanization
Central
City
42.4%
1.322
0.088
0
0
0
0
0
1.328
3.481
6.075
15.927
80.189
Nonmetropolitan
44.0%
1.335
0.097
0
0
0
0
0
1.445
3.32
5.505
16.057
84.336
Suburban
45.3%
1.553
0.112
0
0
0
0
0
1.442
3.686
6.614
20.444
204.28
Race
Asian
52.3%
2.118
0.541
0
0
0
0
0.654
1.674
4.299
8.678
25.206
27.337
Black
34.6%
1.132
0.149
0
0
0
0
0
1.045
2.888
4.618
17.351
80.189
Native
American
35.7%
0.939
0.316
0
0
0
0
0
0.922
2.271
4.157
15.635
17.684
Other/
NA
34.0%
1.614
0.408
0
0
0
0
0
1.659
4.084
8.529
35.073
36.71
White
46.1%
1.468
0.07
0
0
0
0
0
1.441
3.593
6.104
17.427
204.28
Region
Midwest
47.3%
1.422
0.091
0
0
0
0
0
1.645
3.501
6.114
16.438
84.336
Northeast
47.3%
1.518
0.118
0
0
0
0
0
1.49
3.898
6.834
19.393
75.353
South
36.9%
1.271
0.092
0
0
0
0
0
1.177
3.104
5.695
19.91
80.189
West
49.4%
1.643
0.198
0
0
0
0
0
1.443
3.774
7.009
15.947
204.28
NOTE:
SE
=
Standard
error
P
=
Percentile
of
the
distribution
Source:
Based
on
EPA's
analyses
of
the
1989­
91
CSFII
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
21
Table
9­
8.
Per
Capita
Intake
of
Protected
Fruits
(
g/
kg­
day
as
consumed)

Population
Group
Percent
Consuming
Mean
SE
P1
P5
P10
P25
P50
P75
P90
P95
P99
P100
Total
52.9%
1.692
0.037
0
0
0
0
0.598
2.316
4.687
6.717
13.019
136.69
Age
(
years)

<
01
38.9%
3.097
0.528
0
0
0
0
0
4.353
9.963
15.242
23.624
136.69
01­
02
56.7%
5.518
0.455
0
0
0
0
2.618
9.049
15.677
20.912
27.432
49.904
03­
05
57.0%
3.443
0.235
0
0
0
0
1.948
5.606
9.826
13.018
17.729
35.141
06­
11
56.2%
2.339
0.125
0
0
0
0
1.079
3.727
6.92
8.688
12.807
27.945
12­
19
47.7%
1.401
0.081
0
0
0
0
0.598
2.234
4.341
5.761
7.894
15.503
20­
39
45.4%
1.188
0.047
0
0
0
0
0.108
1.694
3.645
4.844
8.205
29.275
40­
69
57.3%
1.284
0.043
0
0
0
0
0.583
2.009
3.541
4.596
7.719
21.372
70
+
67.5%
1.78
0.072
0
0
0
0
1.236
2.706
4.363
5.779
8.611
15.003
Season
Fall
50.2%
1.539
0.071
0
0
0
0
0.269
2.04
4.323
6.509
13.595
26.751
Spring
53.9%
1.75
0.072
0
0
0
0
0.688
2.407
4.681
6.787
13.032
44.68
Summer
54.1%
1.754
0.082
0
0
0
0
0.672
2.471
4.732
6.571
15.503
136.69
Winter
53.7%
1.727
0.071
0
0
0
0
0.621
2.423
4.941
6.905
12.166
30.692
Urbanization
Central
City
53.3%
1.632
0.069
0
0
0
0
0.625
2.276
4.497
6.099
11.535
136.69
Nonmetropolitan
49.4%
1.55
0.069
0
0
0
0
0.334
2.115
4.368
6.961
12.076
29.275
Suburban
54.7%
1.797
0.056
0
0
0
0
0.667
2.472
4.897
6.826
14.399
44.68
Race
Asian
69.8%
3.279
0.429
0
0
0
0
2.052
4.382
6.981
17.729
17.729
18.792
Black
49.6%
1.861
0.126
0
0
0
0
0.621
2.695
5.64
7.241
13.572
136.69
Native
American
46.8%
2.019
0.33
0
0
0
0
0.851
2.701
5.995
10.354
11.554
15.244
Other/
NA
51.7%
2.014
0.263
0
0
0
0
0.845
2.472
5.759
8.88
14.279
44.68
White
53.4%
1.629
0.039
0
0
0
0
0.574
2.238
4.527
6.425
12.53
49.904
Region
Midwest
49.5%
1.501
0.072
0
0
0
0
0.265
2.07
4.353
6.099
12.53
49.904
Northeast
59.4%
1.887
0.08
0
0
0
0
0.838
2.675
5.371
7.268
13.018
42.347
South
47.6%
1.56
0.064
0
0
0
0
0.465
2.147
4.443
6.39
12.076
136.69
West
60.1%
1.947
0.084
0
0
0
0
0.854
2.613
4.88
7.836
16.064
44.68
NOTE:
SE
=
Standard
error
P
=
Percentile
of
the
distribution
Source:
Based
on
EPA's
analyses
of
the
1989­
91
CSFII
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
22
August
1997
Table
9­
9.
Per
Capita
Intake
of
Exposed
Vegetables
(
g/
kg­
day
as
consumed)

Population
Group
Percent
Consuming
Mean
SE
P1
P5
P10
P25
P50
P75
P90
P95
P99
P100
Total
84.9%
1.49
0.016
0
0
0
0.367
1.043
2.067
3.403
4.515
7.727
20.492
Age
(
years)

<
01
42.7%
1.208
0.17
0
0
0
0
0
1.55
3.834
6.451
11.524
18.592
01­
02
78.0%
2.268
0.145
0
0
0
0.299
1.132
3.616
5.855
7.404
12.808
20.492
03­
05
83.6%
2.245
0.119
0
0
0
0.329
1.411
3.061
5.433
7.664
12.493
17.872
06­
11
84.7%
1.606
0.059
0
0
0
0.293
1.062
2.222
3.769
5.118
9.161
15.741
12­
19
83.6%
1.181
0.04
0
0
0
0.253
0.804
1.696
2.756
3.84
5.699
12.139
20­
39
86.3%
1.3
0.025
0
0
0
0.331
0.923
1.87
2.968
3.692
6.327
14.837
40­
69
89.9%
1.568
0.026
0
0
0.07
0.557
1.22
2.177
3.42
4.443
6.274
13.624
70
+
86.4%
1.603
0.044
0
0
0
0.672
1.326
2.214
3.344
4.206
5.928
12.814
Season
Fall
82.8%
1.383
0.033
0
0
0
0.29
0.951
1.824
3.151
4.283
8.783
18.592
Spring
85.0%
1.475
0.031
0
0
0
0.383
1.028
2.075
3.406
4.562
7.403
20.492
Summer
87.1%
1.634
0.033
0
0
0
0.432
1.272
2.289
3.68
4.765
7.399
18.283
Winter
84.9%
1.468
0.033
0
0
0
0.367
0.999
2.09
3.109
4.464
7.664
16.152
Urbanization
Central
City
83.6%
1.413
0.029
0
0
0
0.302
0.957
1.952
3.278
4.331
8.17
20.492
Nonmetropolitan
85.8%
1.55
0.031
0
0
0
0.471
1.185
2.146
3.499
4.59
7.283
17.872
Suburban
85.2%
1.511
0.025
0
0
0
0.356
1.055
2.098
3.464
4.683
7.664
16.152
Race
Asian
83.2%
2.133
0.195
0
0
0
0.606
1.537
3.135
4.746
6.883
10.325
11.841
Black
81.8%
1.472
0.051
0
0
0
0.308
0.908
1.88
3.217
4.989
9.219
16.141
Native
American
75.4%
1.501
0.141
0
0
0
0.168
1.018
2.423
3.445
4.155
6.424
8.189
Other/
NA
85.4%
1.682
0.092
0
0
0
0.338
1.287
2.748
3.644
4.697
6.933
8.368
White
85.6%
1.476
0.017
0
0
0
0.371
1.045
2.067
3.376
4.464
7.359
20.492
Region
Midwest
80.9%
1.215
0.029
0
0
0
0.239
0.824
1.683
2.843
3.834
6.35
20.492
Northeast
84.7%
1.561
0.041
0
0
0
0.378
1.051
2.126
3.564
4.994
8.243
18.283
South
86.7%
1.609
0.027
0
0
0
0.434
1.208
2.254
3.575
4.562
7.404
14.568
West
86.6%
1.546
0.035
0
0
0
0.424
1.127
2.158
3.524
4.7
7.664
16.152
NOTE:
SE
=
Standard
error
P
=
Percentile
of
the
distribution
Source:
Based
on
EPA's
analyses
of
the
1989­
91
CSFII
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
23
Table
9­
10.
Per
Capita
Intake
of
Protected
Vegetables
(
g/
kg­
day
as
consumed)

Population
Group
Percent
Consuming
Mean
SE
P1
P5
P10
P25
P50
P75
P90
P95
P99
P100
Total
34.0%
0.332
0.012
0
0
0
0
0
0.414
1.038
1.637
3.394
14.4
Age
(
years)

<
01
30.9%
1.144
0.192
0
0
0
0
0
1.435
4.584
6.25
8.752
14.4
01­
02
41.6%
0.794
0.104
0
0
0
0
0
1.201
2.232
3.766
6.488
9.74
03­
05
39.8%
0.703
0.081
0
0
0
0
0
1.205
2.443
3.053
4.811
11.3
06­
11
44.3%
0.5
0.035
0
0
0
0
0
0.848
1.439
2.058
3.32
8.6
12­
19
30.1%
0.229
0.025
0
0
0
0
0
0.332
0.824
1.339
2.138
4.94
20­
39
31.6%
0.233
0.015
0
0
0
0
0
0.323
0.78
1.161
2.427
5.6
40­
69
32.4%
0.239
0.014
0
0
0
0
0
0.362
0.772
1.164
2.033
6.25
70
+
34.6%
0.303
0.028
0
0
0
0
0
0.427
1.015
1.491
2.291
5.34
Season
Fall
34.1%
0.336
0.025
0
0
0
0
0
0.394
1.064
1.725
3.674
11.3
Spring
34.8%
0.32
0.024
0
0
0
0
0
0.421
0.96
1.435
3.493
14.4
Summer
32.5%
0.334
0.024
0
0
0
0
0
0.411
1.116
1.7
3.492
10.4
Winter
34.4%
0.337
0.022
0
0
0
0
0
0.42
1.109
1.724
2.945
8.68
Urbanization
Central
City
31.7%
0.303
0.022
0
0
0
0
0
0.354
0.971
1.619
3.098
14.4
Nonmetropolitan
37.9%
0.396
0.024
0
0
0
0
0
0.514
1.22
1.725
3.826
11.3
Suburban
33.1%
0.32
0.018
0
0
0
0
0
0.39
1.029
1.591
3.32
14.1
Race
Asian
16.1%
0.166
0.081
0
0
0
0
0
0
0.636
1.201
1.506
3.17
Black
37.3%
0.411
0.038
0
0
0
0
0
0.502
1.29
2.014
4.579
9.07
Native
American
32.7%
0.38
0.095
0
0
0
0
0
0.446
1.062
1.826
2.85
4.64
Other/
NA
22.9%
0.221
0.074
0
0
0
0
0
0
0.644
1.369
2.767
5.6
White
34.1%
0.326
0.013
0
0
0
0
0
0.413
1.014
1.587
3.317
14.4
Region
Midwest
35.8%
0.344
0.022
0
0
0
0
0
0.46
1.127
1.674
3.013
11.3
Northeast
32.4%
0.369
0.036
0
0
0
0
0
0.376
1.102
1.835
5.022
14.1
South
36.8%
0.358
0.019
0
0
0
0
0
0.48
1.093
1.726
3.484
14.4
West
28.4%
0.236
0.022
0
0
0
0
0
0.178
0.791
1.257
2.688
6.25
NOTE:
SE
=
Standard
error
P
=
Percentile
of
the
distribution
Source:
Based
on
EPA's
analyses
of
the
1989­
91
CSFII
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
24
August
1997
Table
9­
11.
Per
Capita
Intake
of
Root
Vegetables
(
g/
kg­
day
as
consumed)

Population
Group
Percent
Consuming
Mean
SE
P1
P5
P10
P25
P50
P75
P90
P95
P99
P100
Total
80.7%
1.245
0.015
0
0
0
0.226
0.832
1.675
2.974
4.029
7.074
30.609
Age
(
years)

<
01
52.4%
1.857
0.204
0
0
0
0
0.184
2.66
5.337
8.233
12.5
30.609
01­
02
76.2%
2.398
0.129
0
0
0
0.52
1.879
3.542
5.695
7.084
10.449
16.27
03­
05
77.9%
1.914
0.096
0
0
0
0.203
1.344
2.998
4.596
6.14
7.505
17.416
06­
11
84.4%
1.85
0.065
0
0
0
0.381
1.23
2.638
4.449
6.018
8.165
17.107
12­
19
81.4%
1.29
0.045
0
0
0
0.279
0.909
1.739
3.051
4.177
5.74
24.949
20­
39
81.6%
0.988
0.02
0
0
0
0.182
0.717
1.37
2.385
3.096
5.025
8.002
40­
69
82.8%
1.059
0.021
0
0
0
0.244
0.807
1.488
2.454
3.087
4.983
9.043
70
+
80.6%
1.109
0.04
0
0
0
0.312
0.821
1.549
2.535
3.203
5.636
10.723
Season
Fall
80.6%
1.324
0.032
0
0
0
0.213
0.893
1.756
3.238
4.402
7.484
15.625
Spring
80.5%
1.204
0.029
0
0
0
0.228
0.858
1.557
2.752
3.889
6.644
30.609
Summer
80.3%
1.102
0.031
0
0
0
0.152
0.655
1.452
2.669
3.858
7.751
24.949
Winter
81.5%
1.348
0.029
0
0
0
0.339
0.97
1.953
3.1
4.137
5.989
17.416
Urbanization
Central
City
77.6%
1.167
0.029
0
0
0
0.176
0.755
1.545
2.826
3.903
7.505
30.609
Nonmetropolitan
82.3%
1.33
0.03
0
0
0
0.311
0.893
1.795
3.256
4.422
6.946
19.449
Suburban
81.9%
1.254
0.023
0
0
0
0.21
0.861
1.708
2.972
4.017
7.079
17.416
Race
Asian
55.0%
0.743
0.146
0
0
0
0
0.274
0.814
1.764
3.546
7.269
10.702
Black
73.8%
1.309
0.052
0
0
0
0.134
0.761
1.627
3.337
5.358
7.968
17.534
Native
American
78.9%
1.791
0.137
0
0
0
0.655
1.47
2.762
3.858
4.705
7.067
13.578
Other/
NA
65.4%
1.239
0.11
0
0
0
0
0.635
1.75
3.38
4.861
8.253
10.415
White
82.9%
1.237
0.016
0
0
0
0.25
0.858
1.673
2.887
3.942
6.651
30.609
Region
Midwest
82.2%
1.361
0.033
0
0
0
0.29
0.889
1.844
3.238
4.386
7.968
19.449
Northeast
80.2%
1.304
0.037
0
0
0
0.21
0.912
1.781
3.212
4.246
7.022
24.949
South
81.2%
1.183
0.024
0
0
0
0.25
0.796
1.591
2.82
3.906
6.926
30.609
West
78.5%
1.15
0.032
0
0
0
0.146
0.786
1.56
2.673
3.683
7.269
13.578
NOTE:
SE
=
Standard
error
P
=
Percentile
of
the
distribution
Source:
Based
on
EPA's
analyses
of
the
1989­
91
CSFII
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
25
Table
9­
12.
Mean
Daily
Intake
of
Fruits
and
Vegetables
Per
Individual
in
a
Day
for
USDA
1977­
78,
87­
88,
89­
91,
94,
and
95
Surveys
Food
Product
77­
78
Data
87­
88
Data
89­
91
Data
94
Data
95
Data
(
g/
day)
(
g/
day)
(
g/
day)
(
g/
day)
(
g/
day)

Fruits
142
142
156
171
173
Vegetables
201
182
179
186
188
Source:
USDA,
1980;
1992;
1996a;
1996b.
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
26
August
1997
Table
9­
13.
Mean
Per
Capita
Intake
Rates
(
as
consumed)
for
Fruits
and
Vegetables
Based
on
All
Sex/
Age/
Demographic
Subgroups
Raw
Agricultural
Commodity
(
Grams/
kg
Body
Weight­
Day)
Standard
Error
a
Average
Consumption
Alfalfa
Sprouts
0.0001393
0.0000319
Apples­
Dried
0.0002064
0.0000566
Apples­
Fresh
0.4567290
0.0142203
Apples­
Juice
0.2216490
0.0142069
Apricots­
Dried
0.0004040
0.0001457
Apricots­
Fresh
0.0336893
0.0022029
Artichokes­
Globe
0.0032120
0.0007696
Artichokes­
Jerusalem
0.0000010
*

Asparagus
0.0131098
0.0010290
Avocados
0.0125370
0.0020182
Bamboo
Shoots
0.0001464
0.0000505
Bananas­
Dried
0.0004489
0.0001232
Bananas­
Fresh
0.2240382
0.0088206
Bananas­
Unspecified
0.0032970
0.0004938
Beans­
Dry­
Blackeye
Peas
(
cowpeas)
0.0024735
0.0005469
Beans­
Dry­
Broad
Beans
(
Mature
Seed)
0.0000000
*

Beans­
Dry­
Garbanzo
(
Chick
Pea)
0.0005258
0.0001590
Beans­
Dry­
Great
Northern
0.0000010
*

Beans­
Dry­
Hyacinth
(
Mature
Seeds)
0.0000000
*

Beans­
Dry­
Kidney
0.0136313
0.0045628
Beans­
Dry­
Lima
0.0079892
0.0016493
Beans­
Dry­
Navy
(
Pea)
0.0374073
0.0023595
Beans­
Dry­
Other
0.0398251
0.0023773
Beans­
Dry­
Pigeon
Beans
0.0000357
0.0000357
Beans­
Dry­
Pinto
0.0363498
0.0048479
Beans­
Succulent­
Broad
Beans
(
Immature
0.0000000
*
Seed)

Beans­
Succulent­
Green
0.2000500
0.0062554
Beans­
Succulent­
Hyacinth
(
Young
Pods)
0.0000000
*

Beans­
Succulent­
Lima
0.0256648
0.0021327
Beans­
Succulent­
Other
0.0263838
0.0042782
Beans­
Succulent­
Yellow,
Wax
0.0054634
0.0009518
Beans­
Unspecified
0.0052345
0.0012082
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
27
Table
9­
13.
Mean
Per
Capita
Intake
Rates
(
as
consumed)
for
Fruits
and
Vegetables
Based
on
All
Sex/
Age/
Demographic
Subgroups
(
continued)

Raw
Agricultural
Commodity
(
Grams/
kg
Body
Weight­
Day)
Standard
Error
a
Average
Consumption
Beets­
Roots
0.0216142
0.0014187
Beets­
Tops
(
Greens)
0.0008287
0.0003755
Bitter
Melon
0.0000232
0.0000233
Blackberries
0.0064268
0.0007316
Blueberries
0.0090474
0.0008951
Boysenberries
0.0007313
0.0006284
Bread
Nuts
0.0000010
*

Bread
Fruit
0.0000737
0.0000590
Broccoli
0.0491295
0.0032966
Brussel
Sprouts
0.0068480
0.0009061
Cabbage­
Chinese/
Celery,
Inc.
Bok
Choy
0.0045632
0.0020966
Cabbage­
Green
and
Red
0.0936402
0.0039046
Cactus
Pads
0.0000010
*

Cantaloupes
0.0444220
0.0029515
Carambola
0.0000010
*

Carob
0.0000913
0.0000474
Carrots
0.1734794
0.0041640
Casabas
0.0007703
0.0003057
Cassava
(
Yuca
Blanca)
0.0002095
0.00001574
Cauliflower
0.0158368
0.0011522
Celery
0.0609611
0.0014495
Cherimoya
0.0000010
*

Cherries­
Dried
0.0000010
*

Cherries­
Fresh
0.0321754
0.0024966
Cherries­
Juice
0.0034080
0.0009078
Chicory
(
French
or
Belgian
Endive)
0.0006707
0.0001465
Chili
Peppers
0.0000000
*

Chives
0.0000193
0.0000070
Citrus
Citron
0.0001573
0.0000324
Coconut­
Copra
0.0012860
0.0000927
Coconut­
Fresh
0.0001927
0.0000684
Coconut­
Water
0.0000005
0.0000005
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
28
August
1997
Table
9­
13.
Mean
Per
Capita
Intake
Rates
(
as
consumed)
for
Fruits
and
Vegetables
Based
on
All
Sex/
Age/
Demographic
Subgroups
(
continued)

Raw
Agricultural
Commodity
(
Grams/
kg
Body
Weight­
Day)
Standard
Error
a
Average
Consumption
Collards
0.0188966
0.0032628
Corn,
Pop
0.0067714
0.0003348
Corn,
Sweet
0.2367071
0.0062226
Crabapples
0.0003740
*

Cranberries
0.0150137
0.0006153
Cranberries­
Juice
0.0170794
0.0022223
Crenshaws
0.0000010
*

Cress,
Upland
0.0000010
*

Cress,
Garden,
Field
0.0000000
*

Cucumbers
0.0720821
0.0034389
Currants
0.0005462
0.0000892
Dandelion
0.0005039
0.0002225
Dates
0.0006662
0.0001498
Dewberries
0.0023430
*

Eggplant
0.0061858
0.0007645
Elderberries
0.0001364
0.0001365
Endive,
Curley
and
Escarole
0.0011851
0.0001929
Fennel
0.0000000
*

Figs
0.0027847
0.0005254
Garlic
0.0007621
0.0000230
Genip
(
Spanish
Lime)
0.0000010
*

Ginkgo
Nuts
0.0000010
*

Gooseberries
0.0003953
0.0001341
Grapefruit­
Juice
0.0773585
0.0053846
Grapefruit­
Pulp
0.0684644
0.0032321
Grapes­
Fresh
0.0437931
0.0023071
Grapes­
Juice
0.0900960
0.0058627
Grapes­
Leaves
0.0000119
0.0000887
Grapes­
Raisins
0.0169730
0.0009221
Groundcherries
(
Poha
or
Cape­
0.0000000
*
Gooseberries)

Guava
0.0000945
0.0000558
Honeydew
Melons
0.0183628
0.0042879
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
29
Table
9­
13.
Mean
Per
Capita
Intake
Rates
(
as
consumed)
for
Fruits
and
Vegetables
Based
on
All
Sex/
Age/
Demographic
Subgroups
(
continued)

Raw
Agricultural
Commodity
(
Grams/
kg
Body
Weight­
Day)
Standard
Error
a
Average
Consumption
Huckleberries
(
Gaylussacia)
0.0000010
*

Juneberry
0.0000010
*

Kale
0.0015036
0.0006070
Kiwi
0.0000191
0.0000191
Kohlrabi
0.0002357
0.0001028
Kumquats
0.0000798
0.0000574
Lambsquarter
0.0000481
0.0000481
Leafy
Oriental
Vegetables
0.0000010
*

Leeks
0.0000388
0.0000221
Lemons­
Juice
0.0189564
0.0009004
Lemons­
Peel
0.0002570
0.0001082
Lemons­
Pulp
0.0002149
0.0000378
Lemons­
Unspecified
0.0020695
0.0003048
Lentiles­
Split
0.0000079
0.0000064
Lentiles­
Whole
0.0012022
0.0002351
Lettuce­
Head
Varieties
0.2122803
0.0059226
Lettuce­
Leafy
Varieties
0.0044328
0.0003840
Lettuce­
Unspecified
0.0092008
0.0004328
Limes­
Juice
0.0032895
0.0005473
Limes­
Pulp
0.0000941
0.0000344
Limes­
Unspecified
0.0000010
*

Loganberries
0.0002040
*

Logan
Fruit
0.0000010
*

Loquats
0.0000000
*

Lychee­
Dried
0.0000010
*

Lychees
(
Litchi)
0.0000010
*

Maney
(
Mammee
Apple)
0.0000010
*

Mangoes
0.0005539
0.0002121
Mulberries
0.0000010
*

Mung
Beans
(
Sprouts)
0.0066521
0.0006462
Mushrooms
0.0213881
0.0009651
Mustard
Greens
0.0145284
0.0024053
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
30
August
1997
Table
9­
13.
Mean
Per
Capita
Intake
Rates
(
as
consumed)
for
Fruits
and
Vegetables
Based
on
All
Sex/
Age/
Demographic
Subgroups
(
continued)

Raw
Agricultural
Commodity
(
Grams/
kg
Body
Weight­
Day)
Standard
Error
a
Average
Consumption
Nectarines
0.0129663
0.0013460
Okra
0.0146352
0.0017782
Olives
0.0031757
0.0002457
Onions­
Dehydrated
or
Dried
0.0001192
0.0000456
Onions­
Dry­
Bulb
(
Cipollini)
0.1060612
0.0021564
Onions­
Green
0.0019556
0.0001848
Oranges­
Juice
1.0947265
0.0283937
Oranges­
Peel
0.0001358
0.0000085
Oranges­
Pulp
0.1503524
0.0092049
Papayas­
Dried
0.0009598
0.0000520
Papayas­
Fresh
0.0013389
0.0005055
Papayas­
Juice
0.0030536
0.0012795
Parsley
Roots
0.0000010
*

Parsley
0.0036679
0.0001459
Parsnips
0.0006974
0.0001746
Passion
Fruit
(
Granadilla)
0.0000010
*

Pawpaws
0.0000010
*

Peaches­
Dried
0.0000496
0.0000152
Peaches­
Fresh
0.2153916
0.0078691
Pears­
Dried
0.0000475
0.0000279
Pears­
Fresh
0.1224735
0.0050442
Peas
(
Garden)­
Green
Immature
0.1719997
0.0067868
Peas
(
Garden)­
Mature
Seeds,
Dry
0.0017502
0.0002004
Peppers,
Sweet,
Garden
0.0215525
0.0010091
Peppers­
Other
0.0043594
0.0004748
Persimmons
0.0004008
0.0002236
Persian
Melons
0.0000010
*

Pimentos
0.0019485
0.0001482
Pineapple­
Dried
0.0000248
0.0000195
Pineapple­
Fresh,
Pulp
0.0308283
0.0017136
Pineapple­
Fresh,
Juice
0.0371824
0.0026438
Pitanga
(
Surinam
Cherry)
0.0000010
*
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
31
Table
9­
13.
Mean
Per
Capita
Intake
Rates
(
as
consumed)
for
Fruits
and
Vegetables
Based
on
All
Sex/
Age/
Demographic
Subgroups
(
continued)

Raw
Agricultural
Commodity
(
Grams/
kg
Body
Weight­
Day)
Standard
Error
a
Average
Consumption
Plantains
0.0016370
0.0007074
Plums,
Prune­
Juice
0.0137548
0.0017904
Plums
(
Damsons)­
Fresh
0.0248626
0.0020953
Plums­
Prunes
(
Dried)
0.0058071
0.0005890
Poke
Greens
0.0002957
0.0001475
Pomegranates
0.0000820
0.0000478
Potatoes
(
White)­
Whole
0.3400582
0.0102200
Potatoes
(
White)­
Unspecified
0.0000822
0.0000093
Potatoes
(
White)­
Peeled
0.7842573
0.0184579
Potatoes
(
White)­
Dry
0.0012994
0.0001896
Potatoes
(
White)­
Peel
Only
0.0000217
0.0000133
Pumpkin
0.0044182
0.0004354
Quinces
0.0001870
*

Radishes­
Roots
0.0015558
0.0001505
Radishes­
Tops
0.0000000
*

Raspberries
0.0028661
0.0005845
Rhubarb
0.0037685
0.0006588
Rutabagas­
Roots
0.0027949
0.0009720
Rutabagas­
Tops
0.0000000
*

Salsify
(
Oyster
Plant)
0.0000028
0.0000028
Shallots
0.0000000
*

Soursop
(
Annona
Muricata)
0.0000010
*

Soybeans­
Sprouted
Seeds
0.0000000
*

Spinach
0.0435310
0.0030656
Squash­
Summer
0.0316479
0.0022956
Squash­
Winter
0.0324417
0.0026580
Strawberries
0.0347089
0.0020514
Sugar
Apples
(
Sweetsop)
0.0000010
*

Sweetpotatoes
(
including
Yams)
0.0388326
0.0035926
Swiss
Chard
0.0016915
0.0004642
Tangelos
0.0025555
0.0006668
Tangerine­
Juice
0.0000839
0.0000567
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
32
August
1997
Table
9­
13.
Mean
Per
Capita
Intake
Rates
(
as
consumed)
for
Fruits
and
Vegetables
Based
on
All
Sex/
Age/
Demographic
Subgroups
(
continued)

Raw
Agricultural
Commodity
(
Grams/
kg
Body
Weight­
Day)
Standard
Error
a
Average
Consumption
Tangerines
0.0088441
0.0010948
Tapioca
0.0012199
0.0000951
Taro­
Greens
0.0000010
*

Taro­
Root
0.0000010
*

Tomatoes­
Catsup
0.0420320
0.0015878
Tomatoes­
Juice
0.0551351
0.0029515
Tomatoes­
Paste
0.0394767
0.0012512
Tomatoes­
Puree
0.17012311
0.0054679
Tomatoes­
Whole
0.4920164
0.0080927
Towelgourd
0.0000010
*

Turnips­
Roots
0.0082392
0.0014045
Turnips­
Tops
0.0147111
0.0025845
Water
Chestnuts
0.0004060
0.0000682
Watercress
0.0003553
0.0001564
Watermelon
0.0765054
0.0068930
Yambean,
Tuber
0.0000422
0.0000402
Yautia,
Tannier
0.0000856
0.0000571
Youngberries
0.0003570
*

*
Not
reported
Consumed
in
any
raw
or
prepared
form
a
Source:
DRES
data
base
(
based
on
1977­
78
NFCS
data).
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
33
Table
9­
14.
Mean
Total
Fruit
Intake
(
as
consumed)
in
a
Day
by
Sex
and
Age
(
1977­
1978)
a
Age
(
yr)
Per
Capita
Intake
Percent
of
Population
Using
Fruit
Intake
(
g/
day)
for
Users
Only
(
g/
day)
in
a
Day
b
Males
and
Females
1
and
under
169
86.8
196
1­
2
146
62.9
231
3­
5
134
56.1
239
6­
8
152
60.1
253
Males
9­
11
133
50.5
263
12­
14
120
51.2
236
15­
18
147
47.0
313
19­
22
107
39.4
271
23­
34
141
46.4
305
35­
50
115
44.0
262
51­
64
171
62.4
275
65­
74
174
62.2
281
75
and
over
186
62.6
197
Females
9­
11
148
59.7
247
12­
14
120
48.7
247
15­
18
126
49.9
251
19­
22
133
48.0
278
23­
34
122
47.7
255
35­
50
133
52.8
252
51­
64
171
66.7
256
65­
74
179
69.3
259
75
and
over
189
64.7
292
Males
and
Females
All
ages
142
54.2
263
Based
on
USDA
Nationwide
Food
Consumption
Survey
(
1977­
1978)
data
for
one
day.
a
Intake
for
users
only
was
calculated
by
dividing
the
per
capita
intake
rate
by
the
fraction
of
the
population
using
fruit
in
a
day.
b
Source:
USDA,
1980.

Table
9­
15.
Mean
Total
Fruit
Intake
(
as
consumed)
in
a
Day
by
Sex
and
Age
(
1987­
1988)
a
Age
(
yr)
Per
Capita
Intake
(
g/
day)
in
1
Day
Percent
of
Population
Using
Fruit
Intake
(
g/
day)
for
Users
Onlyb
Males
and
Females
5
and
under
157
59.2
265
Males
6­
11
182
63.8
285
12­
19
158
49.4
320
20
and
over
133
46.5
286
Females
6­
11
154
58.3
264
12­
19
131
47.1
278
20
and
over
140
52.7
266
Males
and
Females
All
Ages
142
51.4
276
Based
on
USDA
Nationwide
Food
Consumption
Survey
(
1987­
1988)
data
for
one
day.
a
Intake
for
users
only
was
calculated
by
dividing
the
per
capita
intake
rate
by
the
fraction
of
the
population
using
fruits
in
a
day.
b
Source:
USDA,
1992b.
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
34
August
1997
Table
9­
16.
Mean
Total
Vegetable
Intake
(
as
consumed)
in
a
Day
by
Sex
and
Age
(
1977­
1978)
a
Age
(
yr)
Per
Capita
Intake
Percent
of
Population
Using
Intake
(
g/
day)
for
Users
Only
(
g/
day)
Vegetables
in
a
Day
b
Males
and
Females
1
and
under
76
62.7
121
1­
2
91
78.0
116
3­
5
100
79.3
126
6­
8
136
84.3
161
Males
9­
11
138
83.5
165
12­
14
184
84.5
217
15­
18
216
85.9
251
19­
22
226
84.7
267
23­
34
248
88.5
280
35­
50
261
86.8
300
51­
64
285
90.3
316
65­
74
265
88.5
300
75
and
over
264
93.6
281
Females
9­
11
139
83.7
166
12­
14
154
84.6
183
15­
18
178
83.8
212
19­
22
184
81.1
227
23­
34
187
84.7
221
35­
50
187
84.6
221
51­
64
229
89.8
255
65­
74
221
87.2
253
75
&
over
198
88.1
226
Males
and
Females
All
Ages
201
85.6
235
Based
on
USDA
Nationwide
Food
Consumption
Survey
(
1977­
1978)
data
for
one
day.
a
Intake
for
users
only
was
calculated
by
dividing
the
per
capita
intake
rate
by
the
fraction
of
the
population
using
vegetables
in
a
day.
b
Source:
USDA,
1980.

Table
9­
17.
Mean
Total
Vegetable
Intake
(
as
consumed)
in
a
Day
by
Sex
and
Age
(
1987­
1988)
a
Age
(
yr)
Per
Capita
Intake
(
g/
day)
Vegetables
in
a
Day
Intake
(
g/
day)
for
Users
Only
Percent
of
Population
Using
b
Males
and
Females
5
and
under
81
74.0
109
Males
6­
11
129
86.8
149
12­
19
173
85.2
203
20
and
over
232
85.0
273
Females
6­
11
129
80.6
160
12­
19
129
75.8
170
20
and
over
183
82.9
221
Males
and
Females
All
Ages
182
82.6
220
Based
on
USDA
Nationwide
Food
Consumption
Survey
(
1987­
1988)
data
for
one
day.
a
Intake
for
users
only
was
calculated
by
dividing
the
per
capita
intake
rate
by
the
fraction
of
the
population
using
vegetables
in
a
day.
b
Source:
USDA,
1992b.
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
35
Table
9­
18.
Mean
Total
Fruit
Intake
(
as
consumed)
in
a
Day
by
Sex
and
Age
(
1994
and
1995)
a
Age
(
yr)
Per
Capita
Intake
(
g/
day)
in
1
Day
Intake
(
g/
day)
for
Users
Only
Percent
of
Population
Using
Fruit
b
1994
1995
1994
1995
1994
1995
Males
and
Females
5
and
under
230
221
70.6
72.6
326
304
Males
6­
11
176
219
59.8
62.2
294
352
12­
19
169
210
44.0
47.1
384
446
20
and
over
175
170
50.2
49.6
349
342
Females
6­
11
174
172
59.3
63.6
293
270
12­
19
148
167
47.1
44.4
314
376
20
and
over
157
155
55.1
54.4
285
285
Males
and
Females
All
Ages
171
173
54.1
54.2
316
319
Based
on
USDA
CSFII
(
1994
and
1995)
data
for
one
day.
a
Intake
for
users
only
was
calculated
by
dividing
the
per
capita
intake
rate
by
the
fraction
of
the
population
using
fruits
in
a
day.
b
Source:
USDA,
1996a;
1996b.

Table
9­
19.
Mean
Total
Vegetable
Intake
(
as
consumed)
in
a
Day
by
Sex
and
Age
(
1994
and
1995)
a
Age
(
yr)
Per
Capita
Intake
(
g/
day)
Vegetables
in
1
Day
Intake
(
g/
day)
for
Users
Only
Percent
of
Population
Using
b
1994
1995
1994
1995
1994
1995
Males
and
Females
5
and
under
80
83
75.2
75.0
106
111
Males
6­
11
118
111
82.4
80.6
143
138
12­
19
154
202
74.9
79.0
206
256
20
and
over
242
241
85.9
86.4
282
278
Females
6­
11
115
108
82.9
79.1
139
137
12­
19
132
144
78.5
76.0
168
189
20
and
over
190
189
84.7
83.2
224
227
Males
and
Females
All
Ages
186
188
83.2
82.6
223
228
Based
on
USDA
CSFII
(
1994
and
1995)
data
for
one
day.
a
Intake
for
users
only
was
calculated
by
dividing
the
per
capita
intake
rate
by
the
fraction
of
the
population
using
vegetables
in
a
day.
b
Source:
USDA,
1996a;
1996b.
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
36
August
1997
Table
9­
20.
Mean
Per
Capita
Intake
of
Fats
and
Oils
(
g/
day
as
consumed)
in
a
Day
by
Sex
and
Age
(
1994
and
1995)
a
Total
Fats
and
Oils
Table
Fats
Salad
Dressings
b
c
d
1994
1995
1994
1995
1994
1995
Males
and
Females
5
and
under
4
3
2
2
2
1
Males
6­
11
8
7
3
3
5
4
12­
19
11
14
2
5
8
10
20
and
over
19
18
5
5
11
10
Females
6­
11
7
8
3
3
4
4
12­
19
9
9
2
3
6
6
20
and
over
16
14
4
5
10
7
Males
and
Females
All
Ages
14
14
4
4
9
8
Based
on
USDA
CSFII
1994
and
1995
data
for
one
day.
a
Table
fats,
cooking
fats,
vegetable
oils,
salad
dressings,
nondairy
cream
substitutes,
sauces
that
are
mainly
fat
and
oil.
b
Butter,
margarines,
blends
of
butter
with
margarines
or
vegetable
oils,
and
butter
replacements.
c
Regular
and
reduced­
and
low­
calorie
dressings
and
mayonnaise.
d
Source:
USDA,
1996a;
1996b.

Table
9­
21.
Mean
and
Standard
Error
for
the
Per
Capita
Daily
Intake
of
Food
Class
and
Subclass
by
Region
(
g/
day
as
consumed)

US
population
Northeast
North
Central
South
West
Total
Produce
282.6
±
3.5
270.6
±
6.9
282.4
±
6.7
280.7
±
5.6
303.1
±
8.2
Leafy
39.2
±
0.8
38.1
±
1.5
37.1
±
1.5
38.4
±
1.2
45.3
±
1.8
a
Exposed
86.0
±
1.5
88.5
±
3.0
87.8
±
2.9
76.9
±
2.4
95.5
±
3.6
b
Protected
150.4
±
2.3
137.2
±
4.5
150.1
±
4.3
160.1
±
3.6
152.5
±
5.3
c
Other
7.0
±
0.3
6.9
±
0.6
7.3
±
0.5
5.4
±
0.4
9.8
±
0.7
Produce
belonging
to
this
category
include:
cabbage,
cauliflower,
broccoli,
celery,
lettuce,
and
spinach.
a
Produce
belonging
to
this
category
include:
apples,
pears,
berries,
cucumber,
squash,
grapes,
peaches,
apricots,
plums,
prunes,
string
beans,
b
pea
pods,
and
tomatoes.
Produce
belonging
to
this
category
include:
carrots,
beets,
turnips,
parsnips,
citrus
fruits,
sweet
corn,
legumes
(
peas,
beans,
etc.),
melons,
c
onion,
and
potatoes.

NOTE:
Northeast
=
Maine,
New
Hampshire,
Vermont,
Massachusetts,
Connecticut,
Rhode
Island,
New
York,
New
Jersey,
and
Pennsylvania.

North
Central
=
Ohio,
Illinois,
Indiana,
Wisconsin,
Michigan,
Minnesota,
Iowa,
Missouri,
North
Dakota,
South
Dakota,
Nebraska,
and
Kansas.

South
=
Maryland,
Delaware,
District
of
Columbia,
Virginia,
West
Virginia,
North
Carolina,
South
Carolina,
Georgia,
Florida,
Kentucky,
Tennessee,
Alabama,
Mississippi,
Arkansas,
Louisiana,
Texas,
and
Oklahoma.

West
=
Montana,
Idaho,
Wyoming,
Utah,
Colorado,
New
Mexico,
Arizona,
Nevada,
Washington,
Oregon,
and
California.

Source:
U.
S.
EPA,
1984b
(
based
on
1977­
78
NFCS
data).
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
37
Table
9­
22.
Mean
and
Standard
Error
for
the
Daily
Intake
of
Food
Subclasses
Per
Capita
by
Age
(
g/
day
as
consumed)

Age
(
years)
Leafy
produce
Exposed
produce
Protected
produce
Other
produce
a
b
c
All
Ages
39.2
±
0.8
86.0
±
1.5
150.4
±
2.3
7.0
±
0.3
<
1
3.2
±
4.9
75.5
±
9.8
50.8
±
14.7
25.5
±
1.8
1­
4
9.1
±
2.4
55.6
±
4.8
94.5
±
7.2
5.1
±
0.9
5­
9
20.1
±
2.0
69.2
±
4.8
128.9
±
6.1
4.3
±
0.8
10­
14
26.1
±
1.9
76.8
±
3.8
151.7
±
5.7
8.1
±
0.7
15­
19
31.4
±
2.0
71.9
±
4.0
156.6
±
6.0
6.2
±
0.7
20­
24
35.3
±
2.6
65.6
±
5.2
144.5
±
7.8
5.0
±
1.0
25­
29
41.4
±
2.7
73.4
±
5.3
149.8
±
8.0
7.0
±
1.0
30­
39
44.4
±
2.1
77.1
±
4.2
150.5
±
6.3
6.1
±
0.8
40­
59
51.3
±
1.6
94.7
±
3.3
162.9
±
4.9
6.9
±
0.6
$
60
45.4
±
1.8
114.2
±
3.6
163.9
±
5.5
7.6
±
0.7
Produce
belonging
to
this
category
include:
cabbage,
cauliflower,
broccoli,
celery,
lettuce,
and
spinach.
a
Produce
belonging
to
this
category
include:
apples,
pears,
berries,
cucumber,
squash,
grapes,
peaches,
apricots,
plums,
prunes,
string
beans,
pea
b
pods,
and
tomatoes.
Produce
belonging
to
this
category
include:
carrots,
beets,
turnips,
parsnips,
citrus
fruits,
sweet
corn,
legumes
(
peas,
beans,
etc.),
melons,
onion,
c
and
potatoes.
Source:
U.
S.
EPA,
1984a
(
based
on
1977­
78
NFCS
data).

Table
9­
23.
Consumption
of
Foods
(
g
dry
weight/
day)
for
Different
Age
Groups
and
Estimated
Lifetime
Average
Daily
Food
Intakes
for
a
US
Citizen
(
averaged
across
sex)
Calculated
from
the
FDA
Diet
Data
Age
(
in
years)
Estimated
Lifetime
Intakea
(
0­
1)
(
1­
5)
(
6­
13)
(
14­
19)
(
20­
44)
(
45­
70)

Potatoes
5.67
10.03
14.72
19.40
17.28
14.79
15.60
Leafy
Veg.
0.84
0.49
0.85
1.22
2.16
2.65
1.97
Legume
Veg.
3.81
4.56
6.51
8.45
9.81
9.50
8.75
Root
Veg.
3.04
0.67
1.20
1.73
1.77
1.64
1.60
Garden
fruits
0.66
1.67
2.57
3.47
4.75
4.86
4.15
Peanuts
0.34
2.21
2.56
2.91
2.43
1.91
2.25
Mushrooms
0.00
0.01
0.03
0.04
0.14
0.06
0.08
Veg.
Oils
27.62
17.69
27.54
37.04
37.20
27.84
31.24
The
estimated
lifetime
dietary
intakes
were
estimated
by:
a
Estimated
lifetime
=
IR(
0­
1)
+
5yrs
*
IR
(
1­
5)
+
8
yrs
*
IR
(
6­
13)
+
6
yrs
*
IR
(
14­
19)
+
25
yrs
*
IR
(
20­
44)
+
25
yrs
*
IR
(
45­
70)
70
years
where
IR
=
the
intake
rate
for
a
specific
age
group.
Source:
U.
S.
EPA,
1989
(
based
on
1977­
78
NFCS
and
NHANES
II
data).
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
38
August
1997
Table
9­
24.
Mean
Daily
Intake
of
Foods
(
grams)
Based
on
the
Nutrition
Canada
Dietary
Surveya
Age
(
yrs)
Sample
Size
Fruit
Products
Including
Potatoes
Potatoes
Legumes
Fruit
and
Vegetables
Not
Nuts
and
Males
and
Females
1­
4
1031
258
56
75
6
5­
11
1995
312
83
110
13
Males
12­
19
1070
237
94
185
20
20­
39
999
244
155
189
15
40­
64
1222
194
134
131
15
65+
881
165
118
124
8
Females
12­
19
1162
237
97
115
15
20­
39
1347
204
134
99
8
40­
64
1500
239
136
79
10
65+
818
208
103
80
5
Pregnant
Females
­­­
769
301
156
114
15
Report
does
not
specify
whether
means
were
calculated
per
capita
or
for
consumers
only.
The
reported
values
are
consistent
with
the
as
a
consumed
intake
rates
for
consumers
only
reported
by
USDA
(
1980).
Source:
Canadian
Department
of
National
Health
and
Welfare,
n.
d.

Table
9­
25.
Per
Capita
Consumption
of
Fresh
Fruits
and
Vegetables
in
1991a
Fresh
Fruits
Fresh
Vegetables
Food
Item
(
g/
day)
Food
Item
(
g/
day)
Per
Capita
Consumption
Per
Capita
Consumption
b
b
Citrus
Artichokes
0.62
Oranges
(
includes
Temple
oranges)
10.2
Asparagus
0.75
Tangerines
and
Tangelos
1.6
Snap
Beans
1.4
Lemons
3.1
Broccoli
3.5
Limes
0.9
Brussel
Sprouts
0.4
Grapefruit
7.1
Cabbage
9.5
Total
Fresh
Citrus
22.9
Carrots
9.0
Noncitrus
Celery
7.8
Apples
21.8
Sweet
Corn
6.6
Apricots
0.1
Cucumber
5.2
Avocados
1.7
Eggplant
0.5
Bananas
31.2
Escarole/
Endive
0.3
Cherries
0.5
Garlic
1.6
Cranberries
0.4
Head
Lettuce
30.2
Grapes
8.2
Onions
18.4
Kiwi
Fruit
0.5
Bell
Peppers
5.8
Mangoes
1.0
Radishes
0.6
Peaches
&
Nectarines
7.6
Spinach
0.9
Pears
3.7
Tomatoes
16.3
Pineapple
2.2
Total
Fresh
Vegetables
126.1
Papayas
0.3
Plums
and
Prunes
1.7
Strawberries
4.1
Total
Fresh
Noncitrus
85.0
Total
Fresh
Fruits
107.7
Cauliflower
2.2
Based
on
retail­
weight
equivalent.
Includes
imports;
excludes
exports
and
foods
grown
in
home
gardens.
Data
for
1991
used.
a
Original
data
were
presented
in
lbs/
yr;
data
were
converted
to
g/
day
by
multiplying
by
a
factor
of
454
g/
lb
and
dividing
by
365
days/
yr.
b
Source:
USDA,
1993.
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
39
Table
9­
26.
Quantity
(
as
consumed)
of
Fruits
and
Vegetables
Consumed
Per
Eating
Occasion
and
the
Percentage
of
Individuals
Using
These
Foods
in
Three
Days
Food
category
%
Indiv.
using
food
in
3
days
Quantity
consumed
per
eating
occasion
(
g)
Consumers­
only
Quantity
consumed
per
eating
occasion
at
specified
percentiles
(
g)

a
5
25
50
75
90
95
99
Average
Standard
Deviation
Raw
vegetables
White
potatoes
Cabbage
and
coleslaw
Carrots
Cucumbers
Lettuce
and
tossed
salad
Mature
onions
Tomatoes
74.4
9.7
5
5.6
50.7
8.5
27.8
125
68
43
80
65
31
81
90
45
40
76
59
33
55
29
15
4
8
10
3
30
63
40
13
24
20
17
45
105
60
31
70
55
18
62
170
90
55
110
93
36
113
235
120
100
158
140
57
123
280
120
122
220
186
72
182
426
240
183
316
270
180
246
Cooked
vegetables
Broccoli
Cabbage
Carrots
Corn,
whole
kernel
Lima
beans
Mixed
vegetables
Cowpeas,
field
peas,
black­
eyed
peas
Green
peas
Spinach
String
beans
Summer
squash
Sweet
potatoes
Tomato
juice
Cucumber
pickles
6.2
4.7
9.8
23.9
2.8
3.4
2.9
18.3
4.5
27.3
2.8
4.1
3.9
9.2
112
128
70
95
110
117
131
90
121
86
145
136
91
45
68
83
59
56
75
69
88
57
70
54
98
87
122
45
30
28
19
21
21
28
22
20
24
18
27
38
91
7
78
75
46
65
67
91
88
43
78
67
105
86
122
16
90
145
75
83
88
94
88
85
103
70
108
114
182
30
155
150
92
123
170
182
175
85
185
135
215
185
243
65
185
225
150
170
175
187
196
170
205
140
215
225
243
90
190
300
155
170
219
187
350
170
205
140
352
238
363
130
350
450
276
330
350
374
350
330
380
280
430
450
486
222
Fruits
Grapefruit
Grapefruit
juice
Oranges
Orange
juice
Apples
Applesauce,
cooked
apples
Apple
juice
Cantaloupe
Raw
peaches
Raw
pears
Raw
strawberries
4.7
3.6
9
35.5
18.2
9.8
3.8
3.3
4.5
3.1
2.1
159
202
146
190
141
134
191
171
160
163
100
58
99
57
84
49
86
101
91
75
69
58
106
95
73
95
69
28
63
61
76
82
37
134
125
145
125
138
64
124
136
152
164
75
134
186
145
187
138
128
186
136
152
164
75
165
247
145
249
138
130
248
272
152
164
149
268
250
180
249
212
255
248
272
304
164
149
268
375
228
311
212
155
372
272
304
328
180
330
500
360
498
276
488
496
529
456
328
298
Percentiles
are
cumulative;
for
example,
50
percent
of
people
eat
105
g
white
potatoes
per
day
or
less.

a
Source:
Pao
et
al.,
1982
(
based
on
1977­
78
NFCS
data).
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
40
August
1997
Table
9­
27.
Mean
Moisture
Content
of
Selected
Fruits
and
Vegetables
Expressed
as
Percentages
of
Edible
Portions
Food
Moisture
Content
(
Percent)
Comments
Raw
Cooked
Fruit
Apples
­
dried
31.76
84.13*
sulfured;
*
without
added
sugar
Apples
­
83.93*
84.46**
*
with
skin;
**
without
skin
Apples
­
juice
87.93
canned
or
bottled
Applesauce
88.35*
*
unsweetened
Apricots
86.35
86.62*
*
canned
juice
pack
with
skin
Apricots
­
dried
31.09
85.56*
sulfured;
*
without
added
sugar
Bananas
74.26
Blackberries
85.64
Blueberries
84.61
86.59*
*
frozen
unsweetened
Boysenberries
85.90
frozen
unsweetened
Cantaloupes
­
unspecified
89.78
Casabas
91.00
Cherries
­
sweet
80.76
84.95*
*
canned,
juice
pack
Crabapples
78.94
Cranberries
86.54
Cranberries
­
juice
cocktail
85.00
bottled
Currants
(
red
and
white)
83.95
Elderberries
79.80
Grapefruit
90.89
Grapefruit
­
juice
90.00
90.10*
*
canned
unsweetened
Grapefruit
­
unspecified
90.89
pink,
red,
white
Grapes
­
fresh
81.30
American
type
(
slip
skin)
Grapes
­
juice
84.12
canned
or
bottled
Grapes
­
raisins
15.42
seedless
Honeydew
melons
89.66
Kiwi
fruit
83.05
Kumquats
81.70
Lemons
­
juice
90.73
92.46*
*
canned
or
bottled
Lemons
­
peel
81.60
Lemons
­
pulp
88.98
Limes
­
juice
90.21
92.52*
*
canned
or
bottled
Limes
­
unspecified
88.26
Loganberries
84.61
Mulberries
87.68
Nectarines
86.28
Oranges
­
unspecified
86.75
all
varieties
Peaches
87.66
87.49*
*
canned
juice
pack
Pears
­
dried
26.69
64.44*
sulfured;
*
without
added
sugar
Pears
­
fresh
83.81
86.47*
*
canned
juice
pack
Pineapple
86.50
83.51*
*
canned
juice
pack
Pineapple
­
juice
85.53
canned
Plums
85.20
Quinces
83.80
Raspberries
86.57
Strawberries
91.57
89.97*
*
frozen
unsweetened
Tangerine
­
juice
88.90
87.00*
*
canned
sweetened
Tangerines
87.60
89.51*
*
canned
juice
pack
Watermelon
91.51
Vegetables
Alfalfa
sprouts
91.14
Artichokes
­
globe
&
French
84.38
86.50
boiled,
drained
Artichokes
­
Jerusalem
78.01
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
41
Table
9­
27.
Mean
Moisture
Content
of
Selected
Fruits
and
Vegetables
Expressed
as
Percentages
of
Edible
Portions
(
continued)
Food
Moisture
Content
(
Percent)
Comments
Raw
Cooked
Asparagus
92.25
92.04
boiled,
drained
Bamboo
shoots
91.00
95.92
boiled,
drained
Beans
­
dry
Beans
­
dry
­
blackeye
peas
(
cowpeas)
66.80
71.80
boiled,
drained
Beans
­
dry
­
hyacinth
(
mature
seeds)
87.87
86.90
boiled,
drained
Beans
­
dry
­
navy
(
pea)
79.15
76.02
boiled,
drained
Beans
­
dry
­
pinto
81.30
93.39
boiled,
drained
Beans
­
lima
70.24
67.17
boiled,
drained
Beans
­
snap
­
Italian
­
green
­
yellow
90.27
89.22
boiled,
drained
Beets
87.32
90.90
boiled,
drained
Beets
­
tops
(
greens)
92.15
89.13
boiled,
drained
Broccoli
90.69
90.20
boiled,
drained
Brussel
sprouts
86.00
87.32
boiled,
drained
Cabbage
­
Chinese/
celery,
including
bok
choy
95.32
95.55
boiled,
drained
Cabbage
­
red
91.55
93.60
boiled,
drained
Cabbage
­
savoy
91.00
92.00
boiled,
drained
Carrots
87.79
87.38
boiled,
drained
Cassava
(
yucca
blanca)
68.51
Cauliflower
92.26
92.50
boiled,
drained
Celeriac
88.00
92.30
boiled,
drained
Celery
94.70
95.00
boiled,
drained
Chili
peppers
87.74
92.50*
*
canned
solids
&
liquid
Chives
92.00
Cole
slaw
81.50
Collards
93.90
95.72
boiled,
drained
Corn
­
sweet
75.96
69.57
boiled,
drained
Cress
­
garden
­
field
89.40
92.50
boiled,
drained
Cress
­
garden
89.40
92.50
boiled,
drained
Cucumbers
96.05
Dandelion
­
greens
85.60
89.80
boiled,
drained
Eggplant
91.93
91.77
boiled,
drained
Endive
93.79
Garlic
58.58
Kale
84.46
91.20
boiled,
drained
Kohlrabi
91.00
90.30
boiled,
drained
Lambsquarter
84.30
88.90
boiled,
drained
Leeks
83.00
90.80
boiled,
drained
Lentils
­
whole
67.34
68.70
stir­
fried
Lettuce
­
iceberg
95.89
Lettuce
­
romaine
94.91
Mung
beans
(
sprouts)
90.40
93.39
boiled,
drained
Mushrooms
91.81
91.08
boiled,
drained
Mustard
greens
90.80
94.46
boiled,
drained
Okra
89.58
89.91
boiled,
drained
Onions
90.82
92.24
boiled,
drained
Onions
­
dehydrated
or
dried
3.93
Parsley
88.31
Parsley
roots
88.31
Parsnips
79.53
77.72
boiled,
drained
Peas
(
garden)
­
mature
seeds
­
dry
88.89
88.91
boiled,
drained
Peppers
­
sweet
­
garden
92.77
94.70
boiled,
drained
Potatoes
(
white)
­
peeled
78.96
75.42
baked
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
42
August
1997
Table
9­
27.
Mean
Moisture
Content
of
Selected
Fruits
and
Vegetables
Expressed
as
Percentages
of
Edible
Portions
(
continued)
Food
Moisture
Content
(
Percent)
Comments
Raw
Cooked
Potatoes
(
white)
­
whole
83.29
71.20
baked
Pumpkin
91.60
93.69
boiled,
drained
Radishes
­
roots
94.84
Rhubarb
93.61
67.79
frozen,
cooked
with
added
sugar
Rutabagas
­
unspecified
89.66
90.10
boiled,
drained
Salsify
(
oyster
plant)
77.00
81.00
boiled,
drained
Shallots
79.80
Soybeans
­
sprouted
seeds
69.05
79.45
steamed
Spinach
91.58
91.21
boiled,
drained
Squash
­
summer
93.68
93.70
all
varieties;
boiled,
drained
Squash
­
winter
88.71
89.01
all
varieties;
baked
Sweetpotatoes
(
including
yams)
72.84
71.85
baked
in
skin
Swiss
chard
92.66
92.65
boiled,
drained
Tapioca
­
pearl
10.99
dry
Taro
­
greens
85.66
92.15
steamed
Taro
­
root
70.64
63.80
Tomatoes
­
juice
93.90
canned
Tomatoes
­
paste
74.06
canned
Tomatoes
­
puree
87.26
canned
Tomatoes
­
raw
93.95
Tomatoes
­
whole
93.95
92.40
boiled,
drained
Towelgourd
93.85
84.29
boiled,
drained
Turnips
­
roots
91.87
93.60
boiled,
drained
Turnips
­
tops
91.07
93.20
boiled,
drained
Water
chestnuts
73.46
Yambean
­
tuber
89.15
87.93
boiled,
drained
Source:
USDA,
1979­
1986.
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
43
Table
9­
28.
Summary
of
Fruit
and
Vegetable
Intake
Studies
Study
Survey
Population
Used
in
Calculating
Intake
Types
of
Data
Used
Units
Food
Items
KEY
STUDIES
EPA
Analysis
of
1989­
91
USDA
CSFII
data
Per
capita
data;
consumer
only
data
can
be
calculated
1989­
91
CSFII
data;

Based
on
3­
day
average
individual
intake
rate
g/
kg­
day;
as
consumed
Major
food
groups;
individual
food
items;
exposed
and
protected
fruits
and
vegetables;
USDA
food
categories
RELEVANT
STUDIES
AIHC,
1994
Per
Capita
Based
on
the
1977­
78
USDA
NFCS
data
provided
in
the
1989
version
of
the
Exposure
Factors
Handbook.
g/
day
Distributions
for
vegetables
using
@
Risk
software.

Canadian
Department
of
National
Health
and
Welfare,
n.
d.
Not
known
if
per
capita
or
consumers
only
1970­
72
survey
based
on
24­
hour
dietary
recall
g/
day;
not
known
if
as
consumed
Fruit
and
fruit
products,
vegetables
not
including
potatoes
and
nuts
and
legumes
EPA's
DRES
Per
capita
(
i.
e.,
consumers
and
nonconsumers)
1977­
78
NFCS
3­
day
individual
intake
data
g/
kg­
day;
as
consumed
Intake
for
a
wide
variety
of
fruits
and
vegetables
presented;
complex
food
groups
were
disaggregated
Pao
et
al.,
1982
Consumers
only
serving
size
data
provided
1977­
78
NFCS
3­
day
individual
intake
data
g;
as
consumed
Serving
sizes
for
only
a
limited
number
of
products
USDA,
1980;
1992b;

1996a;
1996b
Per
capita
and
consumer
only
1977­
78
and
1987­
88
NFCS,
and
1994
and
1995
CSFII
1­
day
individual
intake
data
g/
day;
as
consumed
Total
fruits
and
total
vegetables
USDA,
1993
Per
capita
consumption
based
on
"
food
disappearance"
Based
on
food
supply
and
utilization
data
provided
by
the
National
Agricultural
Statistics
Service
(
NASS),
Customs
Service
Reports,
and
trade
associations
g/
day;
as
consumed
Various
food
groups
U.
S.
EPA/
ORP,
1984a;

1984b
Per
capita
1977­
78
NFCS
Individual
intake
data
g/
day;
as
consumed
Exposed,
protected,
and
leafy
produce
U.
S.
EPA/
OST,
1989
Estimated
lifetime
dietary
intake
Based
on
FDA
Total
Diet
Study
Food
List
which
used
1977­
78
NFCS
data,

and
NHANES
II
data
g/
day;
dry
weight
Various
food
groups;
complex
foods
disaggregated
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Page
Exposure
Factors
Handbook
9­
44
August
1997
Table
9­
29.
Summary
of
Recommended
Values
for
Per
Capita
Intake
of
Fruits
and
Vegetables
Mean
95th
Percentile
Multiple
Percentiles
Study
Total
Fruit
Intake
3.4
g/
kg­
day
12
g/
kg­
day
see
Table
9­
3
EPA
Analysis
of
CSFII
1989­
91
Data
Total
Vegetable
Intake
4.3
g/
kg­
day
10
g/
kg­
day
see
Table
9­
4
EPA
Analysis
of
CSFII
1989­
91
Data
Individual
Fruit
and
Vegetables
Intake
see
Table
9­
5
­­­
­­­
EPA
Analysis
of
CSFII
1989­
91
Data
Volume
II
­
Food
Ingestion
Factors
Chapter
9
­
Intake
of
Fruits
and
Vegetables
Exposure
Factors
Handbook
Page
August
1997
9­
45
Table
9­
30.
Confidence
in
Fruit
and
Vegetable
Intake
Recommendations
Considerations
Rationale
Rating
Study
Elements
°
Level
of
peer
review
USDA
CSFII
survey
receives
high
level
of
peer
High
review.
EPA
analysis
of
these
data
has
been
peer
reviewed
outside
the
Agency.

°
Accessibility
CSFII
data
are
publicly
available.
High
°
Reproducibility
Enough
information
is
included
to
reproduce
High
results.

°
Focus
on
factor
of
interest
Analysis
is
specifically
designed
to
address
food
High
intake.

°
Data
pertinent
to
U.
S.
Data
focuses
on
the
U.
S.
population.
High
°
Primary
data
This
is
new
analysis
of
primary
data.
High
°
Currency
Were
the
most
current
data
publicly
available
at
the
High
time
the
analysis
was
conducted
for
the
Handbook.

°
Adequacy
of
data
collection
Survey
is
designed
to
collect
short­
term
data.
Medium
confidence
for
average
values;
period
Low
confidence
for
long
term
percentile
distribution
°
Validity
of
approach
Survey
methodology
was
adequate.
High
°
Study
size
Study
size
was
very
large
and
therefore
adequate.
High
°
Representativeness
of
the
The
population
studied
was
the
U.
S.
population.
High
population
°
Characterization
of
variability
Survey
was
not
designed
to
capture
long
term
day­
Medium
to­
day
variability.
Short
term
distributions
are
provided.

°
Lack
of
bias
in
study
design
Response
rate
was
adequate.
Medium
(
high
rating
is
desirable)

°
Measurement
error
No
measurements
were
taken.
The
study
relied
on
N/
A
survey
data.

Other
Elements
°
Number
of
studies
1;
CSFII
1989­
91
was
the
most
recent
data
set
Low
publicly
available
at
the
time
the
analysis
was
conducted
for
the
Handbook.
Therefore,
it
was
the
only
study
classified
as
key
study.

°
Agreement
between
researchers
Although
the
CSFII
was
the
only
study
classified
as
High
key
study,
the
results
are
in
good
agreement
with
earlier
data.

Overall
Rating
The
survey
is
representative
of
U.
S.
population.
High
confidence
in
the
average;
Although
there
was
only
one
study
considered
key,
Low
confidence
in
the
long­
term
upper
these
data
are
the
most
recent
and
are
in
agreement
percentiles
with
earlier
data.
The
approach
used
to
analyzed
the
data
was
adequate.
However,
due
to
the
limitations
of
the
survey
design
estimation
of
longterm
percentile
values
(
especially
the
upper
percentiles)
is
uncertain.
Volume
II
­
Food
Ingestion
Factors
Appendix
9A
Exposure
Factors
Handbook
Page
August
1997
9A­
1
APPENDIX
9A
CALCULATIONS
USED
IN
THE
1989­
91
CSFII
ANALYSIS
TO
CORRECT
FOR
MIXTURES
IR
meat
&
adjusted
'
(
IR
gr
mixtures
(
Fr
meat/
gr)
%
(
IR
mt
mixtures
(
Fr
meat/
mt)
%
(
IR
meat)
Volume
II
­
Food
Ingestion
Factors
Appendix
9B
Exposure
Factors
Handbook
Page
August
1997
9B­
1
APPENDIX
9A
Calculations
Used
in
the
1989­
91
CSFII
Analysis
to
Correct
for
Mixtures
Distributions
of
intake
for
various
food
groups
were
generated
for
the
food/
items
groups
using
the
USDA
1989­
91
CSFII
data
set
as
described
in
Sections
9.2.2.
and
11.1.2.
However,
several
of
the
food
categories
used
did
not
include
meats,
dairy
products,
and
vegetables
that
were
eaten
as
mixtures
with
other
foods.
Thus,
adjusted
intake
rates
were
calculated
for
food
items
that
were
identified
by
USDA
(
1995)
as
comprising
a
significant
portion
of
grain
and
meat
mixtures.
To
account
for
the
amount
of
these
foods
consumed
as
mixtures,
the
mean
fractions
of
total
meat
or
grain
mixtures
represented
by
these
food
items
were
calculated
(
Table
9A­
1)
using
Appendix
C
of
USDA
(
1995).
Mean
values
for
all
individuals
were
used
to
calculate
these
fractions.
These
fractions
were
multiplied
by
each
individual's
intake
rate
for
total
meat
mixtures
or
grain
mixtures
to
calculate
the
amount
of
the
individual's
food
mixture
intake
that
can
be
categorized
into
one
of
the
selected
food
groups.
These
amounts
were
then
added
to
the
total
intakes
rates
for
meats,
grains,
total
vegetables,
tomatoes,
and
white
potatoes
to
calculate
an
individual's
total
intake
of
these
food
groups,
as
shown
in
the
example
for
meats
below.

where:
IR
=
adjusted
individual
intake
rate
for
total
meat;
meat­
adjusted
IR
=
individual
intake
rate
for
grain
mixtures;
gr
mixtures
IR
=
individual
intake
rate
for
meat
mixtures;
mt
mixtures
IR
=
individual
intake
rate
for
meats;
meat
Fr
=
fraction
of
grain
mixture
that
is
meat;
and
meat/
gr
Fr
=
fraction
of
meat
mixture
that
is
meat.
meat/
mt
Population
distributions
for
mixture­
adjusted
intakes
were
based
on
adjusted
intake
rates
for
the
population
of
interest.

Table
9A­
1.
Fraction
of
Grain
and
Meat
Mixture
Intake
Represented
by
Various
Food
Items/
Groups
Grain
Mixtures
total
vegetables
0.2360
tomatoes
0.1685
white
potatoes
0.0000
total
meats
0.0787
beef
0.0449
pork
0.0112
poultry
0.0112
dairy
0.1348
total
grains
0.3146
Meat
Mixtures
total
vegetables
0.2778
tomatoes
0.1111
white
potatoes
0.0333
total
meats
0.3556
beef
0.2000
pork
0.0222
poultry
0.0778
dairy
0.0556
total
grains
0.1333
APPENDIX
9B
Volume
II
­
Food
Ingestion
Factors
Appendix
9B
Page
Exposure
Factors
Handbook
9B­
2
August
1997
FOOD
CODES
AND
DEFINITIONS
USED
IN
ANALYSIS
OF
THE
1989­
91
USDA
CSFII
DATA
Volume
II
­
Food
Ingestion
Factors
Appendix
9B
Page
Exposure
Factors
Handbook
9B­
4
August
1997
Appendix
9B.
Food
Codes
and
Definitions
Used
in
Analysis
of
the
1989­
91
USDA
CSFII
Data
Food
Food
Codes
Product
MAJOR
FOOD
GROUPS
Total
Fruits
6­
Fruits
(
includes
baby
foods)
citrus
fruits
and
juices
dried
fruits
other
fruits
fruits/
juices
&
nectar
fruit/
juices
baby
food
Total
7­
Vegetables
(
all
forms)
411­
Beans/
legumes
Vegetables
white
potatoes
&
PR
starchy
412­
Beans/
legumes
dark
green
vegetables
413­
Beans/
legumes
deep
yellow
vegetables
(
includes
baby
foods;
mixtures,
mostly
vegetables;
does
not
tomatoes
and
tom.
mixtures
include
nuts
and
seeds)
other
vegetables
veg.
and
mixtures/
baby
food
veg.
with
meat
mixtures
Total
Meats
20­
Meat,
type
not
specified
(
excludes
meat,
poultry,
and
fish
with
non­
meat
items;
frozen
21­
Beef
plate
meals;
soups
and
gravies
with
meat,
poultry
and
fish
base;
22­
Pork
and
gelatin­
based
drinks;
includes
baby
foods)
23­
Lamb,
veal,
game,
carcass
meat
24­
Poultry
25­
Organ
meats,
sausages,
lunchmeats,
meat
spreads
Total
Dairy
1­
Milk
and
Milk
Products
(
includes
regular
fluid
milk,
human
milk,
imitation
milk
products,
milk
and
milk
drinks
yogurt,
milk­
based
meal
replacements,
and
infant
formulas)
cream
and
cream
substitutes
milk
desserts,
sauces,
and
gravies
cheeses
INDIVIDUAL
FOODS
White
71­
White
Potatoes
and
PR
Starchy
Veg.
(
does
not
include
vegetables
soups;
vegetable
mixtures;
or
Potatoes
baked,
boiled,
chips,
sticks,
creamed,
scalloped,
au
gratin,
vegetable
with
meat
mixtures)
fried,
mashed,
stuffed,
puffs,
salad,
recipes,
soups,
Puerto
Rican
starchy
vegetables
Peppers
7512100
Pepper,
hot
chili,
raw
7522606
Pepper,
red,
cooked,
fat
added
7512200
Pepper,
raw
7522609
Pepper,
hot,
cooked,
NS
as
to
fat
added
7512210
Pepper,
sweet
green,
raw
7522610
Pepper,
hot,
cooked,
fat
not
added
7512220
Pepper,
sweet
red,
raw
7522611
Pepper,
hot,
cooked,
fat
added
7522600
Pepper,
green,
cooked,
NS
as
to
fat
added
7551101
Peppers,
hot,
sauce
7522601
Pepper,
green,
cooked,
fat
not
added
7551102
Peppers,
pickled
7522602
Pepper,
green,
cooked,
fat
added
7551105
Peppers,
hot
pickled
7522604
Pepper,
red,
cooked,
NS
as
to
fat
added
(
does
not
include
vegetable
soups;
vegetable
mixtures;
or
7522605
Pepper,
red,
cooked,
fat
not
added
vegetable
with
meat
mixtures)

Onions
7510950
Chives,
raw
7522102
Onions,
mature
cooked,
fat
added
7511150
Garlic,
raw
7522103
Onions,
pearl
cooked
7511250
Leek,
raw
7522104
Onions,
young
green
cooked,
NS
as
to
fat
7511701
Onions,
young
green,
raw
7522105
Onions,
young
green
cooked,
fat
not
added
7511702
Onions,
mature
7522106
Onions,
young
green
cooked,
fat
added
7521550
Chives,
dried
7522110
Onion,
dehydrated
7521740
Garlic,
cooked
7541501
Onions,
creamed
7521840
Leek,
cooked
7541502
Onion
rings
7522100
Onions,
mature
cooked,
NS
as
to
fat
added
(
does
not
include
vegetable
soups;
vegetable
mixtures;
or
7522101
Onions,
mature
cooked,
fat
not
added
vegetable
with
meat
mixtures)
Volume
II
­
Food
Ingestion
Factors
Appendix
9B
Exposure
Factors
Handbook
Page
August
1997
9B­
5
Appendix
9B.
Food
Codes
and
Definitions
Used
in
Analysis
of
the
1989­
91
USDA
CSFII
Data
(
continued)

Food
Food
Codes
Product
Corn
7510960
Corn,
raw
7521621
Corn,
cooked,
white/
fat
not
added
7521600
Corn,
cooked,
NS
as
to
color/
fat
added
7521622
Corn,
cooked,
white/
fat
added
7521601
Corn,
cooked,
NS
as
to
color/
fat
not
added
7521625
Corn,
white,
cream
style
7521602
Corn,
cooked,
NS
as
to
color/
fat
added
7521630
Corn,
yellow,
canned,
low
sodium,
NS
fat
7521605
Corn,
cooked,
NS
as
to
color/
cream
style
7521631
Corn,
yell.,
canned,
low
sod.,
fat
not
add
7521607
Corn,
cooked,
dried
7521632
Corn,
yell.,
canned,
low
sod.,
fat
added
7521610
Corn,
cooked,
yellow/
NS
as
to
fat
added
7521749
Hominy,
cooked
7521611
Corn,
cooked,
yellow/
fat
not
added
752175­
Hominy,
cooked
7521612
Corn,
cooked,
yellow/
fat
added
7541101
Corn
scalloped
or
pudding
7521615
Corn,
yellow,
cream
style
7541102
Corn
fritter
7521616
Corn,
cooked,
yell.
&
wh./
NS
as
to
fat
7541103
Corn
with
cream
sauce
7521617
Corn,
cooked,
yell.
&
wh./
fat
not
added
7550101
Corn
relish
7521618
Corn,
cooked,
yell.
&
wh./
fat
added
76405­
Corn,
baby
7521619
Corn,
yellow,
cream
style,
fat
added
(
does
not
include
vegetable
soups;
vegetable
mixtures;
or
7521620
Corn,
cooked,
white/
NS
as
to
fat
added
vegetable
with
meat
mixtures;
includes
baby
food)

Apples
6210110
Apples,
dried,
uncooked
6310141
Apple
rings,
fried
6210115
Apples,
dried,
uncooked,
low
sodium
6310142
Apple,
pickled
6210120
Apples,
dried,
cooked,
NS
as
to
sweetener
6310150
Apple,
fried
6210122
Apples,
dried,
cooked,
unsweetened
6340101
Apple,
salad
6210123
Apples,
dried,
cooked,
with
sugar
6340106
Apple,
candied
6210130
Apple
chips
6410101
Apple
cider
6310100
Apples,
raw
6410401
Apple
juice
6310111
Applesauce,
NS
as
to
sweetener
6410405
Apple
juice
with
vitamin
C
6310112
Applesauce,
unsweetened
6410409
Apple
juice
with
calcium
6310113
Applesauce
with
sugar
6710200
Applesauce
baby
fd.,
NS
as
to
str.
or
jr.
6310114
Applesauce
with
low
calorie
sweetener
6710201
Applesauce
baby
food,
strained
6310121
Apples,
cooked
or
canned
with
syrup
6710202
Applesauce
baby
food,
junior
6310131
Apple,
baked
NS
as
to
sweetener
6720200
Apple
juice,
baby
food
6310132
Apple,
baked,
unsweetened
(
includes
baby
food;
except
mixtures)
6310133
Apple,
baked
with
sugar
Tomatoes
74­
Tomatoes
and
Tomato
Mixtures
raw,
cooked,
juices,
sauces,
mixtures,
soups,
sandwiches
Snap
Beans
7510180
Beans,
string,
green,
raw
7520602
Beans,
string,
cooked,
yellow/
fat
7520498
Beans,
string,
cooked,
NS
color/
fat
added
7540301
Beans,
string,
green,
creamed
7520499
Beans,
string,
cooked,
NS
color/
no
fat
7540302
Beans,
string,
green,
w/
mushroom
sauce
7520500
Beans,
string,
cooked,
NS
color
&
fat
7540401
Beans,
string,
yellow,
creamed
7520501
Beans,
string,
cooked,
green/
NS
fat
7550011
Beans,
string,
green,
pickled
7520502
Beans,
string,
cooked,
green/
no
fat
7640100
Beans,
green,
string,
baby
7520503
Beans,
string,
cooked,
green/
fat
7640101
Beans,
green,
string,
baby,
str.
7520511
Beans,
str.,
canned,
low
sod.,
green/
NS
fat
7640102
Beans,
green,
string,
baby,
junior
7520512
Beans,
str.,
canned,
low
sod.,
green/
no
fat
7640103
Beans,
green,
string,
baby,
creamed
7520513
Beans,
str.,
canned,
low
sod.,
green/
fat
(
does
not
include
vegetable
soups;
vegetable
mixtures;
or
7520600
Beans,
string,
cooked,
yellow/
NS
fat
vegetable
with
meat
mixtures;
includes
baby
foods)
7520601
Beans,
string,
cooked,
yellow/
no
fat
Beef
21­
Beef
(
excludes
meat,
poultry,
and
fish
with
non­
meat
items;
frozen
beef,
nfs
plate
meals;
soups
and
gravies
with
meat,
poultry
and
fish
base;
beef
steak
and
gelatin­
based
drinks;
includes
baby
food)
beef
oxtails,
neckbones,
ribs
roasts,
stew
meat,
corned,
brisket,
sandwich
steaks
ground
beef,
patties,
meatballs
other
beef
items
beef
baby
food
Volume
II
­
Food
Ingestion
Factors
Appendix
9B
Page
Exposure
Factors
Handbook
9B­
6
August
1997
Appendix
9B.
Food
Codes
and
Definitions
Used
in
Analysis
of
the
1989­
91
USDA
CSFII
Data
(
continued)

Food
Food
Codes
Product
Pork
22­
Pork
(
excludes
meat,
poultry,
and
fish
with
non­
meat
items;
frozen
pork,
nfs;
ground
dehydrated
plate
meals;
soups
and
gravies
with
meat,
poultry
and
fish
base;
chops
and
gelatin­
based
drinks;
includes
baby
food)
steaks,
cutlets
ham
roasts
Canadian
bacon
bacon,
salt
pork
other
pork
items
pork
baby
food
Game
233­
Game
(
excludes
meat,
poultry,
and
fish
with
non­
meat
items;
frozen
plate
meals;
soups
and
gravies
with
meat,
poultry
and
fish
base;
and
gelatin­
based
drinks)

Poultry
24­
Poultry
(
excludes
meat,
poultry,
and
fish
with
non­
meat
items;
frozen
chicken
plate
meals;
soups
and
gravies
with
meat,
poultry
and
fish
base;
turkey
and
gelatin­
based
drinks;
includes
baby
food)
duck
other
poultry
poultry
baby
food
Eggs
3­
Eggs
(
includes
baby
foods)
eggs
egg
mixtures
egg
substitutes
eggs
baby
food
froz.
meals
with
egg
as
main
ingred.

Broccoli
722­
Broccoli
(
all
forms)
(
does
not
include
vegetable
soups;
vegetable
mixtures;
or
vegetable
with
meat
mixtures)

Carrots
7310­
Carrots
(
all
forms)
(
does
not
include
vegetable
soups;
vegetable
mixtures;
or
7311140
Carrots
in
Sauce
vegetable
with
meat
mixtures;
includes
baby
foods
except
7311200
Carrot
Chips
mixtures)
76201­
Carrots,
baby
Pumpkin
732­
Pumpkin
(
all
forms)
(
does
not
include
vegetable
soups;
vegetables
mixtures;
or
733­
Winter
squash
(
all
forms)
vegetable
with
meat
mixtures;
includes
baby
foods)
76205­
Squash,
baby
Asparagus
7510080
Asparagus,
raw
(
does
not
include
vegetable
soups;
vegetables
mixtures,
or
75202­
Asparagus,
cooked
vegetable
with
meat
mixtures)
7540101
Asparagus,
creamed
or
with
cheese
Lima
Beans
7510200
Lima
Beans,
raw
(
does
not
include
vegetable
soups;
vegetable
mixtures;
or
752040­
Lima
Beans,
cooked
vegetable
with
meat
mixtures;
does
not
include
succotash)
752041­
Lima
Beans,
canned
75402­
Lima
Beans
with
sauce
Cabbage
7510300
Cabbage,
raw
75212­
Red
Cabbage,
cooked
7510400
Cabbage,
Chinese,
raw
752130­
Savoy
Cabbage,
cooked
7510500
Cabbage,
red,
raw
75230­
Sauerkraut,
cooked
7514100
Cabbage
salad
or
coleslaw
7540701
Cabbage,
creamed
7514130
Cabbage,
Chinese,
salad
755025­
Cabbage,
pickled
or
in
relish
75210­
Chinese
Cabbage,
cooked
(
does
not
include
vegetable
soups;
vegetable
mixtures;
or
75211­
Green
Cabbage,
cooked
vegetable
with
meat
mixtures)
Volume
II
­
Food
Ingestion
Factors
Appendix
9B
Exposure
Factors
Handbook
Page
August
1997
9B­
7
Appendix
9B.
Food
Codes
and
Definitions
Used
in
Analysis
of
the
1989­
91
USDA
CSFII
Data
(
continued)

Food
Food
Codes
Product
Lettuce
75113­
Lettuce,
raw
(
does
not
include
vegetable
soups;
vegetable
mixtures;
or
75143­
Lettuce
salad
with
other
veg.
vegetable
with
meat
mixtures)
7514410
Lettuce,
wilted,
with
bacon
dressing
7522005
Lettuce,
cooked
Okra
7522000
Okra,
cooked,
NS
as
to
fat
7541450
Okra,
fried
7522001
Okra,
cooked,
fat
not
added
7550700
Okra,
pickled
7522002
Okra,
cooked,
fat
added
(
does
not
include
vegetable
soups;
vegetable
mixtures;
or
7522010
Lufta,
cooked
(
Chinese
Okra)
vegetable
with
meat
mixtures)

Peas
7512000
Peas,
green,
raw
7541660
Pea
salad
with
cheese
7512775
Snowpeas,
raw
75417­
Peas,
with
sauce
or
creamed
75223­
Peas,
cowpeas,
field
or
blackeye,
cooked
76409­
Peas,
baby
75224­
Peas,
green,
cooked
76411­
Peas,
creamed,
baby
75225­
Peas,
pigeon,
cooked
(
does
not
include
vegetable
soups;
vegetable
mixtures;
or
75231­
Snowpeas,
cooked
vegetable
with
meat
mixtures;
includes
baby
foods
except
7541650
Pea
salad
mixtures)

Cucumbers
7511100
Cucumbers,
raw
7550305
Cucumber
pickles,
fresh
75142­
Cucumber
salads
7550307
Cucumber,
Kim
Chee
752167­
Cucumbers,
cooked
7550311
Cucumber
pickles,
dill,
reduced
salt
7550301
Cucumber
pickles,
dill
7550314
Cucumber
pickles,
sweet,
reduced
salt
7550302
Cucumber
pickles,
relish
(
does
not
include
vegetable
soups;
vegetable
mixtures;
or
7550303
Cucumber
pickles,
sour
vegetable
with
meat
mixtures)
7550304
Cucumber
pickles,
sweet
Beets
7510250
Beets,
raw
7550021
Beets,
pickled
752080­
Beets,
cooked
76403­
Beets,
baby
752081­
Beets,
canned
(
does
not
include
vegetable
soups;
vegetable
mixtures;
or
7540501
Beets,
harvard
vegetable
with
meat
mixtures;
includes
baby
foods
except
mixtures)

Strawberries
6322­
Strawberries
(
includes
baby
food;
except
mixtures)
6413250
Strawberry
Juice
Other
Berries
6320­
Other
Berries
6410460
Blackberry
Juice
6321­
Other
Berries
64105­
Cranberry
Juice
6341101
Cranberry
salad
(
includes
baby
food;
except
mixtures)

Peaches
62116­
Dried
Peaches
67108­
Peaches
,
baby
63135­
Peaches
6711450
Peaches,
dry,
baby
6412203
Peach
Juice
(
includes
baby
food;
except
mixtures)
6420501
Peach
Nectar
Pears
62119­
Dried
Pears
67109­
Pears,
baby
63137­
Pears
6711455
Pears,
dry,
baby
6341201
Pear
salad
6721200
Pear
juice,
baby
6421501
Pear
Nectar
(
includes
baby
food;
except
mixtures)
Volume
II
­
Food
Ingestion
Factors
Appendix
9B
Page
Exposure
Factors
Handbook
9B­
8
August
1997
Appendix
9B.
Food
Codes
and
Definitions
Used
in
Analysis
of
the
1989­
91
USDA
CSFII
Data
(
continued)

Food
Food
Codes
Product
EXPOSED/
PROTECTED
FRUITS/
VEGETABLES,
ROOT
VEGETABLES
Exposed
621011­
Apple,
dried
63143­
Plum
Fruits
621012­
Apple,
dried
63146­
Quince
6210130
Apple
chips
63147­
Rhubarb/
Sapodillo
62104­
Apricot,
dried
632­
Berries
62108­
Currants,
dried
64101­
Apple
Cider
62110­
Date,
dried
64104­
Apple
Juice
62116­
Peaches,
dried
6410409
Apple
juice
with
calcium
62119­
Pears,
dried
64105­
Cranberry
Juice
62121­
Plum,
dried
64116­
Grape
Juice
62122­
Prune,
dried
64122­
Peach
Juice
62125­
Raisins
64132­
Prune/
Strawberry
Juice
63101­
Apples/
applesauce
6420101
Apricot
Nectar
63102­
Wi­
apple
64205­
Peach
Nectar
63103­
Apricots
64215­
Pear
Nectar
63111­
Cherries,
maraschino
67102­
Applesauce,
baby
63112­
Acerola
67108­
Peaches,
baby
63113­
Cherries,
sour
67109­
Pears,
baby
63115­
Cherries,
sweet
6711450
Peaches,
baby,
dry
63117­
Currants,
raw
6711455
Pears,
baby,
dry
63123­
Grapes
67202­
Apple
Juice,
baby
6312601
Juneberry
6720380
White
Grape
Juice,
baby
63131­
Nectarine
67212­
Pear
Juice,
baby
63135­
Peach
(
includes
baby
foods/
juices
except
mixtures;
excludes
63137­
Pear
fruit
mixtures)
63139­
Persimmons
Protected
61­
Citrus
Fr.,
Juices
(
incl.
cit.
juice
mixtures)
63145­
Pomegranate
Fruits
62107­
Bananas,
dried
63148­
Sweetsop,
Soursop,
Tamarind
62113­
Figs,
dried
63149­
Watermelon
62114­
Lychees/
Papayas,
dried
64120­
Papaya
Juice
62120­
Pineapple,
dried
64121­
Passion
Fruit
Juice
62126­
Tamarind,
dried
64124­
Pineapple
Juice
63105­
Avocado,
raw
64125­
Pineapple
juice
63107­
Bananas
64133­
Watermelon
Juice
63109­
Cantaloupe,
Carambola
6420150
Banana
Nectar
63110­
Cassaba
Melon
64202­
Cantaloupe
Nectar
63119­
Figs
64203­
Guava
Nectar
63121­
Genip
64204­
Mango
Nectar
63125­
Guava/
Jackfruit,
raw
64210­
Papaya
Nectar
6312650
Kiwi
64213­
Passion
Fruit
Nectar
6312651
Lychee,
raw
64221­
Soursop
Nectar
6312660
Lychee,
cooked
6710503
Bananas,
baby
63127­
Honeydew
6711500
Bananas,
baby,
dry
63129­
Mango
6720500
Orange
Juice,
baby
63133­
Papaya
6721300
Pineapple
Juice,
baby
63134­
Passion
Fruit
(
includes
baby
foods/
juices
except
mixtures;
excludes
fruit
63141­
Pineapple
mixtures)
Volume
II
­
Food
Ingestion
Factors
Appendix
9B
Exposure
Factors
Handbook
Page
August
1997
9B­
9
Appendix
9B.
Food
Codes
and
Definitions
Used
in
Analysis
of
the
1989­
91
USDA
CSFII
Data
(
continued)

Food
Food
Codes
Product
Exposed
721­
Dark
Green
Leafy
Veg.
752167­
Cucumber,
cooked
Veg.
722­
Dark
Green
Nonleafy
Veg.
752170­
Eggplant,
cooked
74­
Tomatoes
and
Tomato
Mixtures
752171­
Fern
shoots
7510050
Alfalfa
Sprouts
752172­
Fern
shoots
7510075
Artichoke,
Jerusalem,
raw
752173­
Flowers
of
sesbania,
squash
or
lily
7510080
Asparagus,
raw
7521801
Kohlrabi,
cooked
75101­
Beans,
sprouts
and
green,
raw
75219­
Mushrooms,
cooked
7510260
Broccoflower,
raw
75220­
Okra/
lettuce,
cooked
7510275
Brussel
Sprouts,
raw
7522116
Palm
Hearts,
cooked
7510280
Buckwheat
Sprouts,
raw
7522121
Parsley,
cooked
7510300
Cabbage,
raw
75226­
Peppers,
pimento,
cooked
7510400
Cabbage,
Chinese,
raw
75230­
Sauerkraut,
cooked/
canned
7510500
Cabbage,
Red,
raw
75231­
Snowpeas,
cooked
7510700
Cauliflower,
raw
75232­
Seaweed
7510900
Celery,
raw
75233­
Summer
Squash
7510950
Chives,
raw
7540050
Artichokes,
stuffed
7511100
Cucumber,
raw
7540101
Asparagus,
creamed
or
with
cheese
7511120
Eggplant,
raw
75403­
Beans,
green
with
sauce
7511200
Kohlrabi,
raw
75404­
Beans,
yellow
with
sauce
75113­
Lettuce,
raw
7540601
Brussel
Sprouts,
creamed
7511500
Mushrooms,
raw
7540701
Cabbage,
creamed
7511900
Parsley
75409­
Cauliflower,
creamed
7512100
Pepper,
hot
chili
75410­
Celery/
Chiles,
creamed
75122­
Peppers,
raw
75412­
Eggplant,
fried,
with
sauce,
etc.
7512750
Seaweed,
raw
75413­
Kohlrabi,
creamed
7512775
Snowpeas,
raw
75414­
Mushrooms,
Okra,
fried,
stuffed,
creamed
75128­
Summer
Squash,
raw
754180­
Squash,
baked,
fried,
creamed,
etc.
7513210
Celery
Juice
7541822
Christophine,
creamed
7514100
Cabbage
or
cole
slaw
7550011
Beans,
pickled
7514130
Chinese
Cabbage
Salad
7550051
Celery,
pickled
7514150
Celery
with
cheese
7550201
Cauliflower,
pickled
75142­
Cucumber
salads
755025­
Cabbage,
pickled
75143­
Lettuce
salads
7550301
Cucumber
pickles,
dill
7514410
Lettuce,
wilted
with
bacon
dressing
7550302
Cucumber
pickles,
relish
7514600
Greek
salad
7550303
Cucumber
pickles,
sour
7514700
Spinach
salad
7550304
Cucumber
pickles,
sweet
7520060
Algae,
dried
7550305
Cucumber
pickles,
fresh
75201­
Artichoke,
cooked
7550307
Cucumber,
Kim
Chee
75202­
Asparagus,
cooked
7550308
Eggplant,
pickled
75203­
Bamboo
shoots,
cooked
7550311
Cucumber
pickles,
dill,
reduced
salt
752049­
Beans,
string,
cooked
7550314
Cucumber
pickles,
sweet,
reduced
salt
75205­
Beans,
green,
cooked/
canned
7550500
Mushrooms,
pickled
75206­
Beans,
yellow,
cooked/
canned
7550700
Okra,
pickled
75207­
Bean
Sprouts,
cooked
75510­
Olives
752085­
Breadfruit
7551101
Peppers,
hot
752087­
Broccoflower,
cooked
7551102
Peppers,
pickled
752090­
Brussel
Sprouts,
cooked
7551104
Peppers,
hot
pickled
75210­
Cabbage,
Chinese,
cooked
7551301
Seaweed,
pickled
75211­
Cabbage,
green,
cooked
7553500
Zucchini,
pickled
75212­
Cabbage,
red,
cooked
76102­
Dark
Green
Veg.,
baby
752130­
Cabbage,
savoy,
cooked
76401­
Beans,
baby
(
excl.
most
soups
&
mixtures)
75214­
Cauliflower
411­
Beans/
legumes
75215­
Celery,
Chives,
Christophine
(
chayote)
412­
Beans/
legumes
413­
Beans/
legumes
Volume
II
­
Food
Ingestion
Factors
Appendix
9B
Page
Exposure
Factors
Handbook
9B­
10
August
1997
Appendix
9B.
Food
Codes
and
Definitions
Used
in
Analysis
of
the
1989­
91
USDA
CSFII
Data
(
continued)

Food
Food
Codes
Product
Protected
732­
Pumpkin
752175­
Hominy
Veg.
733­
Winter
Squash
75223­
Peas,
cowpeas,
field
or
blackeye,
cooked
7510200
Lima
Beans,
raw
75224­
Peas,
green,
cooked
7510550
Cactus,
raw
75225­
Peas,
pigeon,
cooked
7510960
Corn,
raw
75301­
Succotash
7512000
Peas,
raw
75402­
Lima
Beans
with
sauce
7520070
Aloe
vera
juice
75411­
Corn,
scalloped,
fritter,
with
cream
752040­
Lima
Beans,
cooked
7541650
Pea
salad
752041­
Lima
Beans,
canned
7541660
Pea
salad
with
cheese
7520829
Bitter
Melon
75417­
Peas,
with
sauce
or
creamed
752083­
Bitter
Melon,
cooked
7550101
Corn
relish
7520950
Burdock
76205­
Squash,
yellow,
baby
752131­
Cactus
76405­
Corn,
baby
752160­
Corn,
cooked
76409­
Peas,
baby
752161­
Corn,
yellow,
cooked
76411­
Peas,
creamed,
baby
752162­
Corn,
white,
cooked
(
does
not
include
vegetable
soups;
vegetable
mixtures;
or
752163­
Corn,
canned
vegetable
with
meat
mixtures)
7521749
Hominy
Root
71­
White
Potatoes
and
Puerto
Rican
St.
Veg.
7522110
Onions,
dehydrated
Vegetables
7310­
Carrots
752220­
Parsnips,
cooked
7311140
Carrots
in
sauce
75227­
Radishes,
cooked
7311200
Carrot
chips
75228­
Rutabaga,
cooked
734­
Sweetpotatoes
75229­
Salsify,
cooked
7510250
Beets,
raw
75234­
Turnip,
cooked
7511150
Garlic,
raw
75235­
Water
Chestnut
7511180
Jicama
(
yambean),
raw
7540501
Beets,
harvard
7511250
Leeks,
raw
75415­
Onions,
creamed,
fried
75117­
Onions,
raw
7541601
Parsnips,
creamed
7512500
Radish,
raw
7541810
Turnips,
creamed
7512700
Rutabaga,
raw
7550021
Beets,
pickled
7512900
Turnip,
raw
7550309
Horseradish
752080­
Beets,
cooked
7551201
Radishes,
pickled
752081­
Beets,
canned
7553403
Turnip,
pickled
7521362
Cassava
76201­
Carrots,
baby
7521740
Garlic,
cooked
76209­
Sweetpotatoes,
baby
7521771
Horseradish
76403­
Beets,
baby
7521840
Leek,
cooked
(
does
not
include
vegetable
soups;
vegetable
mixtures;
or
7521850
Lotus
root
vegetable
with
meat
mixtures)
752210­
Onions,
cooked
USDA
SUBCATEGORIES
Dark
Green
72­
Dark
Green
Vegetables
Vegetables
all
forms
leafy,
nonleafy,
dk.
gr.
veg.
soups
Deep
Yellow
73­
Deep
Yellow
Vegetables
Vegetables
all
forms
carrots,
pumpkin,
squash,
sweetpotatoes,
dp.
yell.
veg.
soups
Other
75­
Other
Vegetables
Vegetables
all
forms
Citrus
Fruits
61­
Citrus
Fruits
and
Juices
6720700
Orange­
Pineapple
Juice,
baby
food
6720500
Orange
Juice,
baby
food
6721100
Orange­
Apple­
Banana
Juice,
baby
food
6720600
Orange­
Apricot
Juice,
baby
food
(
excludes
dried
fruits)

Appendix
9B.
Food
Codes
and
Definitions
Used
in
Analysis
of
the
1989­
91
USDA
CSFII
Data
(
continued)
Volume
II
­
Food
Ingestion
Factors
Appendix
9B
Exposure
Factors
Handbook
Page
August
1997
9B­
11
Food
Food
Codes
Product
Other
Fruits
62­
Dried
Fruits
67204­
Baby
Juices
63­
Other
Fruits
67212­
Baby
Juices
64­
Fruit
Juices
and
Nectars
Excluding
Citrus
67213­
Baby
Juices
671­
Fruits,
baby
6725­
Baby
Juice
67202­
Apple
Juice,
baby
673­
Baby
Fruits
67203­
Baby
Juices
674­
Baby
Fruits
MIXTURES
Meat
27­
Meat
Mixtures
(
includes
frozen
plate
meals
and
soups)
Mixtures
28­

Grain
58­
Grain
Mixtures
(
includes
frozen
plate
meals
and
soups)
Mixtures