Document ID: EPA-HQ-OW-2002-0033-0132
Agency: epa
Document Type: Supporting & Related Material
Title: 
Posted Date: 2003-04-14T04:00Z

TABLE
OF
CONTENTS
Page
No.

11.
INTAKE
OF
MEAT
AND
DAIRY
PRODUCTS
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1
11.1.
INTAKE
STUDIES
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1
11.1.1.
U.
S.
Department
of
Agriculture
Nationwide
Food
Consumption
Survey
and
Continuing
Survey
of
Food
Intake
by
Individuals
.
.
.
.
1
11.1.2.
Key
Meat
and
Dairy
Products
Intake
Study
Based
on
the
CSFII
.
2
11.1.3.
Relevant
Meat
and
Dairy
Products
Intake
Studies
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3
11.2.
FAT
CONTENT
OF
MEAT
AND
DAIRY
PRODUCTS
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6
11.3.
CONVERSION
BETWEEN
AS
CONSUMED
AND
DRY
WEIGHT
INTAKE
RATES
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7
11.4.
RECOMMENDATIONS
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7
11.5.
REFERENCES
FOR
CHAPTER
11
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7
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Exposure
Factors
Handbook
Page
August
1997
11­
1
11.
INTAKE
OF
MEAT
AND
DAIRY
PRODUCTS
Consumption
of
meat,
poultry,
and
dairy
products
is
fat
content
in
meat
and
dairy
products.
Recommendations
a
potential
pathway
of
exposure
to
toxic
chemicals.
These
are
based
on
average
and
upper­
percentile
intake
among
the
food
sources
can
become
contaminated
if
animals
are
general
population
of
the
U.
S.
Available
data
have
been
exposed
to
contaminated
media
(
i.
e.,
soil,
water,
or
feed
classified
as
being
either
a
key
or
a
relevant
study
based
on
crops).
the
considerations
discussed
in
Volume
I,
Section
1.3.1
of
The
U.
S.
Department
of
Agriculture's
(
USDA)
the
Introduction.
Recommendations
are
based
on
data
from
Nationwide
Food
Consumption
Survey
(
NFCS)
and
the
1989­
91
CSFII
survey,
which
was
considered
the
only
Continuing
Survey
of
Food
Intakes
by
Individuals
(
CSFII)
key
intake
study
for
meats
and
dairy
products.
Other
are
the
primary
sources
of
information
on
intake
rates
of
relevant
studies
are
also
presented
to
provide
the
reader
meat
and
dairy
products
in
the
United
States.
Data
from
the
with
added
perspective
on
this
topic.
It
should
be
noted
that
NFCS
have
been
used
in
various
studies
to
generate
most
of
the
studies
presented
in
this
section
are
based
on
consumer­
only
and
per
capita
intake
rates
for
both
data
from
USDA's
NFCS
and
CSFII.
The
USDA
NFCS
individual
meat
and
dairy
products
and
total
meat
and
dairy
and
CSFII
are
described
below.
products.
CSFII
1989­
91
survey
data
have
been
analyzed
by
EPA
to
generate
per
capita
intake
rates
for
various
food
items
and
food
groups.
As
described
in
Volume
II,
Chapter
9
­
Intake
of
Fruits
and
Vegetables,
consumer­
only
intake
is
defined
as
the
quantity
of
meat
and
dairy
products
consumed
by
individuals
who
ate
these
food
items
during
The
NFCS
and
CSFII
are
the
basis
of
much
of
the
the
survey
period.
Per
capita
intake
rates
are
generated
by
data
on
meat
and
dairy
intake
presented
in
this
section.
averaging
consumer­
only
intakes
over
the
entire
population
Data
from
the
1977­
78
NFCS
are
presented
because
the
of
users
and
non­
users.
In
general,
per
capita
intake
rates
data
have
been
published
by
USDA
in
various
reports
and
are
appropriate
for
use
in
exposure
assessments
for
which
reanalyzed
by
various
EPA
offices
according
to
the
food
average
dose
estimates
for
the
general
population
are
of
items/
groups
commonly
used
to
assess
exposure.
Published
interest
because
they
represent
both
individuals
who
ate
the
one­
day
data
from
the
1987­
88
NFCS
and
1994
and
1995
foods
during
the
survey
period
and
individuals
who
may
eat
CSFII
are
also
presented.
Recently,
EPA
conducted
an
the
food
items
at
some
time,
but
did
not
consume
them
analysis
of
USDA's
1989­
91
CSFII.
These
data
were
the
during
the
survey
period.
most
recent
food
survey
data
that
were
available
to
the
Intake
rates
may
be
presented
on
either
an
as
public
at
the
time
that
EPA
analyzed
the
data
for
this
consumed
or
dry
weight
basis.
As
consumed
intake
rates
Handbook.
The
results
of
EPA's
analyses
are
presented
(
g/
day)
are
based
on
the
weight
of
the
food
in
the
form
that
here.
Detailed
descriptions
of
the
NFCS
and
CSFII
data
are
it
is
consumed.
In
contrast,
dry
weight
intake
rates
are
presented
in
Volume
II,
Chapter
9
­
Intake
of
Fruits
and
based
on
the
weight
of
the
food
consumed
after
the
moisture
Vegetables.
content
has
been
removed.
In
calculating
exposures
based
Individual
average
daily
intake
rates
calculated
from
on
ingestion,
the
unit
of
weight
used
to
measure
intake
NFCS
and
CSFII
data
are
based
on
averages
of
reported
should
be
consistent
with
those
used
in
measuring
the
individual
intakes
over
one
day
or
three
consecutive
days.
contaminant
concentration
in
the
produce.
Fat
content
data
Such
short
term
data
are
suitable
for
estimating
average
are
also
presented
for
various
meat
and
dairy
products.
daily
intake
rates
representative
of
both
short­
term
and
These
data
are
needed
for
converting
between
residue
levels
long­
term
consumption.
However,
the
distribution
of
on
a
whole­
weight
or
as
consumed
basis
and
lipid
basis.
average
daily
intake
rates
generated
using
short
term
data
Intake
data
from
the
individual
component
of
the
NFCS
and
(
e.
g.,
3
day)
do
not
necessarily
reflect
the
long­
term
CSFII
are
based
on
"
as
eaten"
(
i.
e.,
cooked
or
prepared)
distribution
of
average
daily
intake
rates.
The
distributions
forms
of
the
food
items/
groups.
Thus,
corrections
to
generated
from
short
term
and
long
term
data
will
differ
to
account
for
changes
in
portion
sizes
from
cooking
losses
are
the
extent
that
each
individual's
intake
varies
from
day
to
not
required.
day;
the
distributions
will
be
similar
to
the
extent
that
The
purpose
of
this
section
is
to
provide:
(
1)
intake
individuals'
intakes
are
constant
from
day
to
day.
data
for
individual
meat
and
dairy
products,
total
meat,
and
Day­
to­
day
variation
in
intake
among
individuals
total
dairy;
(
2)
guidance
for
converting
between
as
will
be
great
for
food
item/
groups
that
are
highly
seasonal
consumed
and
dry
weight
intake
rates;
and
(
3)
data
on
the
11.1.
INTAKE
STUDIES
11.1.1.
U.
S.
Department
of
Agriculture
Nationwide
Food
Consumption
Survey
and
Continuing
Survey
of
Food
Intake
by
Individuals
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Page
Exposure
Factors
Handbook
11­
2
August
1997
and
for
items/
groups
that
are
eaten
year
around
but
that
are
presented
in
Volume
I,
Chapter
7,
Body
Weight)
should
be
not
typically
eaten
every
day.
For
these
foods,
the
intake
used
because
the
total
survey
population
included
children
distribution
generated
from
short
term
data
will
not
be
a
as
well
as
adults.
good
reflection
of
the
long
term
distribution.
On
the
other
The
advantages
of
using
the
1989­
91
CSFII
data
set
hand,
for
broad
categories
of
foods
(
e.
g.,
total
meats)
which
are
that
the
data
are
expected
to
be
representative
of
the
are
eaten
on
a
daily
basis
throughout
the
year
with
minimal
U.
S.
population
and
that
it
includes
data
on
a
wide
variety
seasonality,
the
short
term
distribution
may
be
a
reasonable
of
food
types.
The
data
set
was
the
most
recent
of
a
series
approximation
of
the
true
long
term
distribution,
although
of
publicly
available
USDA
data
sets
(
i.
e.,
NFCS
1977­
78;
it
will
show
somewhat
more
variability.
In
this
and
the
NFCS
1987­
88;
CSFII
1989­
91)
at
the
time
the
analysis
following
section
then,
distributions
are
shown
only
for
the
was
conducted
for
this
Handbook,
and
should
reflect
recent
following
broad
categories
of
foods:
total
meats
and
total
eating
patterns
in
the
United
States.
The
data
set
includes
dairy
products.
Because
of
the
increased
variability
of
the
three
years
of
intake
data
combined.
However,
the
1989­
91
short­
term
distribution,
the
short­
term
upper
percentiles
CSFII
data
are
based
on
a
three
day
survey
period.
Shortshown
will
overestimate
somewhat
the
corresponding
term
dietary
data
may
not
accurately
reflect
long­
term
eating
percentiles
of
the
long­
term
distribution.
patterns.
This
is
particularly
true
for
the
tails
of
the
11.1.2.
Key
Meat
and
Dairy
Products
Intake
Study
Based
on
the
CSFII
U.
S.
EPA
Analysis
of
1989­
91
USDA
CSFII
Data
­
EPA
conducted
an
analysis
of
USDA's
1989­
91
CSFII
data
set.
The
general
methodology
used
in
analyzing
the
data
is
presented
in
Volume
II,
Chapter
9
­
Intake
of
Fruits
and
Vegetables
of
this
Handbook.
Intake
rates
were
generated
for
the
following
meat
and
dairy
products:
total
meats,
total
dairy,
beef,
pork,
poultry,
game,
and
eggs.
Appendix
9B
presents
the
food
categories
and
codes
used
in
generating
intake
rates
for
these
food
groups.
These
data
have
been
corrected
to
account
for
mixtures
as
described
in
Volume
II,
Chapter
9
­
Intake
of
Fruits
and
Vegetables
and
Appendix
9A.
However,
it
should
be
noted
that
although
total
meats
account
for
items
such
as
luncheon
meats,
sausages,
and
organ
meats,
these
items
are
not
included
in
the
individual
meat
groups
(
i.
e.,
beef,
poultry,
etc.).
Per
capita
intake
rates
for
total
meat
and
total
dairy
are
presented
in
Tables
11­
1
and
11­
2
at
the
end
of
this
Chapter.
Tables
11­
3
to
11­
7
present
per
capita
intake
data
for
individual
meats
and
eggs.
The
results
are
presented
in
units
of
g/
kg­
day.
Thus,
use
of
these
data
in
calculating
potential
dose
does
not
require
the
body
weight
factor
to
be
included
in
the
denominator
of
the
average
daily
dose
(
ADD)
equation.
It
should
be
noted
that
converting
these
intake
rates
into
units
of
g/
day
by
multiplying
by
a
single
average
body
weight
is
inappropriate,
because
individual
intake
rates
were
indexed
to
the
reported
body
weights
of
the
survey
respondents.
However,
if
there
is
a
need
to
compare
the
intake
data
presented
here
to
intake
data
in
units
of
g/
day,
a
body
weight
less
than
70
kg
(
i.
e.,
approximately
60
kg;
calculated
based
on
the
number
of
respondents
in
each
age
category
and
the
average
body
weights
for
these
age
groups,
as
distribution
of
food
intake.
In
addition,
the
adjustment
for
including
mixtures
adds
uncertainty
to
the
intake
rate
distributions.
The
calculation
for
including
mixtures
assumes
that
intake
of
any
mixture
includes
all
of
the
foods
identified
and
the
proportions
specified
in
Appendix
Table
9A­
1.
This
assumption
yields
valid
estimates
of
per
capita
consumption,
but
results
in
overestimates
of
the
proportion
of
the
population
consuming
individual
meats;
thus,
the
quantities
reported
in
Tables
11­
3
to
11­
7
should
be
interpreted
as
upper
bounds
on
the
proportion
consuming
beef,
pork,
poultry,
game,
and
eggs.
The
data
presented
in
this
handbook
for
the
USDA
1989­
91
CSFII
is
not
the
most
up­
to­
date
information
on
food
intake.
USDA
has
recently
made
available
the
data
from
its
1994
and
1995
CSFII.
Over
5,500
people
nationwide
participated
in
both
of
these
surveys,
providing
recalled
food
intake
information
for
2
separate
days.
Although
the
two­
day
data
analysis
has
not
been
conducted,
USDA
published
the
results
for
the
respondents'
intakes
on
the
first
day
surveyed
(
USDA,
1996a,
b).
USDA
1996
survey
data
will
be
made
available
later
in
1997.
As
soon
as
1996
data
are
available,
EPA
will
take
steps
to
get
the
3­
year
data
(
1994,
1995,
and
1996)
analyzed
and
the
food
ingestion
factors
updated.
Meanwhile,
Table
11­
8
presents
a
comparison
of
the
mean
daily
intakes
per
individual
in
a
day
for
the
major
meat
and
dairy
groups
from
USDA
survey
data
from
years
1977­
78,
1987­
88,
1989­
91,
1994,
and
1995.
This
table
shows
that
food
consumption
patterns
have
changed
for
beef
and
meat
mixtures
when
comparing
1977
and
1995
data.
In
particular,
consumption
of
beef
decreased
by
50
percent
when
comparing
data
from
1977
and
1995,
while
consumption
of
meat
mixtures
increased
by
44
percent.
However,
consumption
of
the
food
items
presented
in
Table
11­
8
has
remained
fairly
constant
when
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Exposure
Factors
Handbook
Page
August
1997
11­
3
comparing
values
from
1989­
91
with
the
most
recent
data
in
Table
11­
9.
These
data
are
based
on
both
consumers
and
from
1994
and
1995.
Meat
mixtures
show
the
largest
non­
consumers
of
these
food
items.
Data
for
specific
change
with
an
increase
of
16
percent
from
1989
to
1995.
subgroups
of
the
population
are
not
presented
in
this
This
indicates
that
the
1989­
91
CSFII
data
are
probably
section,
but
are
available
through
OPP
via
direct
request.
adequate
for
assessing
ingestion
exposure
for
current
The
data
in
Table
11­
9
may
be
useful
for
estimating
the
populations;
however,
these
data
should
be
used
with
risks
of
exposure
associated
with
the
consumption
of
the
caution.
various
meat,
poultry,
and
dairy
products
presented.
It
It
is
interesting
to
note
that
there
was
not
much
should
be
noted
that
these
data
are
indexed
to
the
reported
variation
in
beef
and
poultry
consumption
from
1989­
91
to
body
weights
of
the
survey
respondents
and
are
expressed
1995.
This
seems
to
contradict
the
other
USDA
reports
in
units
of
grams
of
food
consumed
per
kg
body
weight
per
that
show
that
in
recent
years
the
U.
S.
population
has
been
day.
Consequently,
use
of
these
data
in
calculating
potential
substituting
beef
for
other
sources
of
protein
such
as
poultry
dose
does
not
require
the
body
weight
factor
in
the
and
fish.
One
of
those
reports
is
the
report
titled
Meat
and
denominator
of
the
average
daily
dose
(
ADD)
equation.
It
Poultry
Inspection;
1994
Report
of
the
Secretary
of
should
also
be
noted
that
conversion
of
these
intake
rates
Agriculture
to
the
U.
S.
Congress
(
USDA,
1994).
This
into
units
of
g/
day
by
multiplying
by
a
single
average
body
USDA
report
shows
a
39%
increase
in
the
number
of
weight
is
not
appropriate
because
the
DRES
data
base
did
poultry
inspected
at
federally
inspected
plants
in
1994
not
rely
on
a
single
body
weight
for
all
individuals.
Instead,
compared
to
1984.
In
contrast,
the
number
of
meat
animals
DRES
used
the
body
weights
reported
by
each
individual
inspected
at
federally
inspected
plants
increased
only
by
2%
surveyed
to
estimate
consumption
in
units
of
g/
kg­
day.
from
1984
to
1994.
This
trend
in
food
consumption
The
advantages
of
using
these
data
are
that
complex
patterns
was
also
reported
in
the
USDA
report
titled
Food
food
dishes
have
been
disaggregated
to
provide
intake
rates
Consumption,
Prices,
and
Expenditures,
1970­
92
(
USDA,
for
a
variety
of
meat,
poultry,
and
dairy
products.
These
1993).
This
report
shows
that
in
1992,
consumption
among
data
are
also
based
on
the
individual
body
weights
of
the
Americans
averaged
18
pounds
less
red
meat,
26
pounds
respondents.
Therefore,
the
use
of
these
data
in
calculating
more
poultry,
and
3
pounds
more
fish
and
shellfish
than
in
exposure
to
toxic
chemicals
may
provide
more
1970.
This
apparent
contradiction
may
be
explained
by
representative
estimates
of
potential
dose
per
unit
body
assuming
that
most
of
the
increase
in
poultry
consumption
weight.
However,
because
the
data
are
based
on
NFCS
has
occured
in
the
meat
mixtures
and
grain
mixtures
short­
term
dietary
recall,
the
same
limitations
discussed
categories.
There
has
been
a
considerable
shift
from
previously
for
other
NFCS
data
sets
also
apply
here.
In
consuming
individual
food
items
to
food
in
mixtures
(
such
addition,
consumption
patterns
may
have
changed
since
the
as
pizza,
tacos,
burritos,
frozen
entrees,
and
salads
from
data
were
collected
in
1977­
78.
OPP
is
in
the
process
of
grocery
stores).
This
may
explain
why,
in
Table
11­
8,
translating
consumption
information
from
the
USDA
CSFII
domestic
consumption
has
remained
fairly
constant
in
the
1989­
91
survey
to
be
used
in
DRES.
past
few
years.

11.1.3.
Relevant
Meat
and
Dairy
Products
Intake
Studies
The
U.
S.
EPA's
Dietary
Risk
Evaluation
System
(
DRES)
­
U.
S.
EPA,
Office
of
Pesticide
Programs
(
OPP)
­
(
USDA,
1996a;
1996b).
The
mean
per
capita
intake
rates
EPA
OPP's
DRES
contains
per
capita
intake
rate
data
for
for
meat
and
dairy
products
are
presented
in
Tables
11­
10
various
items
of
meat,
poultry,
and
dairy
products
for
22
and
11­
11
for
meats
and
Tables
11­
12
and
11­
13
for
dairy
subgroups
(
age,
regional,
and
seasonal)
of
the
population.
based
on
intake
data
for
one
day
from
the
1977­
78
and
As
described
in
Volume
II,
Chapter
9
­
Intake
of
Fruits
and
1987­
88
USDA
NFCSs.
Tables
11­
14
and
11­
15
present
Vegetables,
intake
data
in
DRES
were
generated
by
similar
data
from
the
1994
and
1995
CSFII
for
meats
and
determining
the
composition
of
1977/
78
NFCS
food
items
dairy
products,
respectively.
and
disaggregating
complex
food
dishes
into
their
The
advantages
of
using
these
data
are
that
they
component
raw
agricultural
commodities
(
RACs)
(
White
et
provide
mean
intake
estimates
for
all
meat,
poultry,
and
al.,
1983).
The
DRES
per
capita,
as
consumed
intake
rates
dairy
products.
The
consumption
estimates
are
based
on
for
all
age/
sex/
demographic
groups
combined
are
presented
Food
and
Nutrient
Intakes
of
Individuals
in
One
Day
in
the
U.
S.,
USDA
(
1980,
1992,
1996a,
1996b)
­
USDA
calculated
mean
per
capita
intake
rates
for
meat
and
dairy
products
using
NFCS
data
from
1977­
78
and
1987­
88
(
USDA,
1980;
1992)
and
CSFII
data
from
1994
and
1995
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Page
Exposure
Factors
Handbook
11­
4
August
1997
short­
term
(
i.
e.,
1­
day)
dietary
data
which
may
not
reflect
basis.
These
data,
however,
may
not
reflect
current
long­
term
consumption.
consumption
patterns
because
they
are
based
on
1977­
78
U.
S.
EPA
­
Office
of
Radiation
Programs
­
The
U.
S.
EPA
Office
of
Radiation
Programs
(
ORP)
has
also
used
the
USDA
(
1993)
­
Food
Consumption,
Prices,
and
USDA
1977­
78
NFCS
to
estimate
daily
food
intake.
ORP
uses
food
consumption
data
to
assess
human
intake
of
radionuclides
in
foods
(
U.
S.
EPA,
1984a;
1984b).
The
1977­
78
NFCS
data
have
been
reorganized
by
ORP,
and
food
items
have
been
classified
according
to
the
characteristics
of
radionuclide
transport.
The
mean
per
capita
dietary
intake
of
food
sub
classes
(
milk,
other
dairy
products,
eggs,
beef,
pork,
poultry,
and
other
meat)
grouped
by
age
for
the
U.
S.
population
is
presented
in
Table
11­
16.
The
mean
daily
intake
rates
of
meat,
poultry,
and
dairy
products
for
the
U.
S.
population
grouped
by
regions
are
presented
in
Table
11­
17.
Because
this
study
was
based
on
the
USDA
NFCS,
the
limitations
and
advantages
associated
with
the
USDA
NFCS
data
also
apply
to
these
data.
Also,
consumption
patterns
may
have
changed
since
the
data
were
collected
in
1977­
78.
U.
S.
EPA
­
Office
of
Science
and
Technology
­
The
USDA
(
1993)
estimated
per
capita
consumption
U.
S.
EPA
Office
of
Science
and
Technology
(
OST)
within
data
for
meat,
poultry,
and
dairy
products
from
1970­
1992
the
Office
of
Water
(
formerly
the
Office
of
Water
(
1992
data
are
preliminary).
In
this
section,
the
1991
Regulations
and
Standards)
used
data
from
the
FDA
values,
which
are
the
most
recent
final
data,
are
presented.
revision
of
the
Total
Diet
Study
Food
Lists
and
Diets
The
meat
consumption
data
were
reported
as
carcass
(
Pennington,
1983)
to
calculate
food
intake
rates.
OST
uses
weight,
retail
weight
equivalent,
and
boneless
weight
these
consumption
data
in
its
risk
assessment
model
for
land
equivalent.
The
poultry
consumption
data
were
reported
as
application
of
municipal
sludge.
The
FDA
data
used
are
ready­
to­
cook
(
RTC)
weight,
retail
weight,
and
boneless
based
on
the
combined
results
of
the
USDA
1977­
78
NFCS
weight
(
USDA,
1993).
USDA
(
1993)
defined
beef
carcass
and
the
second
National
Health
and
Nutrition
Examination
weight
as
the
chilled
hanging
carcass,
which
includes
the
Survey
(
NHANES
II),
1976­
80
(
U.
S.
EPA,
1989).
kidney
and
attached
internal
fat
(
kidney,
pelvic,
and
heart
Because
food
items
are
listed
as
prepared
complex
foods
in
fat),
excludes
the
skin,
head,
feet,
and
unattached
internal
the
FDA
Total
Diet
Study,
each
item
was
broken
down
into
organs.
The
pork
carcass
weight
includes
the
skin
and
feet,
its
component
parts
so
that
the
amount
of
raw
commodities
but
excludes
the
kidney
and
attached
internal
fat.
Retail
consumed
could
be
determined.
Table
11­
18
presents
weight
equivalents
assume
all
food
was
sold
through
retail
intake
rates
for
meat,
poultry,
and
dairy
products
for
various
foodstores;
therefore,
conversion
factors
(
Table
11­
19)
age
groups.
Estimated
lifetime
ingestion
rates
derived
by
were
used
to
correct
carcass
or
RTC
to
retail
weight
to
U.
S.
EPA
(
1989)
are
also
presented
in
Table
11­
18.
Note
account
for
trimming,
shrinkage,
or
loss
of
meat
and
that
these
are
per
capita
intake
rates
tabulated
as
grams
dry
chicken
at
these
retail
outlets
(
USDA,
1993).
Boneless
weight/
day.
Therefore,
these
rates
differ
from
those
in
the
equivalent
values
for
meat
(
pork,
veal,
beef)
and
poultry
previous
tables
because
Pao
et
al.
(
1982)
and
U.
S.
EPA
excludes
all
bones,
but
includes
separable
fat
sold
on
retail
(
1984a,
1984b)
report
intake
rates
on
an
as
consumed
cuts
of
red
meat.
Pet
food
was
considered
as
an
apparent
basis.
source
of
food
disappearance
for
poultry
in
boneless
weight
The
EPA­
OST
analysis
provides
intake
rates
for
estimates,
while
pet
food
was
excluded
for
beef,
veal,
and
additional
food
categories
and
estimates
of
lifetime
average
pork
(
USDA,
1993).
Table
11­
19
presents
per
capita
daily
intake
on
a
per
capita
basis.
In
contrast
to
the
other
consumption
in
1991
for
red
meat
(
carcass
weight,
retail
analyses
of
USDA
NFCS
data,
this
study
reports
the
data
in
equivalent,
and
boneless
trimmed
equivalent)
and
poultry
terms
of
dry
weight
intake
rates.
Thus,
conversion
is
not
(
RTC,
retail
equivalent
for
chicken
only,
and
boneless
required
when
contaminants
are
provided
on
a
dry
weight
trimmed
equivalent).
Per
capita
consumption
estimates
data.

Expenditures,
1970­
92
­
The
USDA's
Economic
Research
Service
(
ERS)
calculates
the
amount
of
food
available
for
human
consumption
in
the
United
States
annually.
Supply
and
utilization
balance
sheets
are
generated.
These
are
based
on
the
flow
of
food
items
from
production
to
end
uses.
Total
available
supply
is
estimated
as
the
sum
of
production
(
i.
e.,
some
products
are
measured
at
the
farm
level
or
during
processing),
starting
inventories,
and
imports
(
USDA,
1993).
The
availability
of
food
for
human
use
commonly
termed
as
"
food
disappearance"
is
determined
by
subtracting
exported
foods,
products
used
in
industries,
farm
inputs
(
seed
and
feed)
and
end­
of­
the
year
inventories
from
the
total
available
supply
(
USDA,
1993).
USDA
(
1993)
calculates
the
per
capita
food
consumption
by
dividing
the
total
food
disappearance
by
the
total
U.
S.
population.
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Exposure
Factors
Handbook
Page
August
1997
11­
5
based
on
boneless
weights
appear
to
be
the
most
for
each
individual
was
estimated
by
multiplying
the
eating
appropriate
data
for
use
in
exposure
assessments,
because
frequency
of
a
particular
food
item
by
the
average
amount
boneless
meats
are
more
representative
of
what
people
eaten
per
eating
occasion.
The
data
on
the
average
amount
would
actually
consume.
Table
11­
20
presents
per
capita
eaten
per
eating
occasion
were
obtained
from
the
USDA
consumption
in
1991
for
dairy
products
including
eggs,
NFCS
survey.
milk,
cheese,
cream,
and
sour
cream.
Table
11­
21
presents
the
adult
daily
mean
intake
of
One
of
the
limitations
of
this
study
is
that
meat
and
poultry
grouped
by
region
and
gender.
The
adult
disappearance
data
do
not
account
for
losses
from
the
food
population
was
defined
as
consumers
ages
19
and
above
supply
from
waste,
spoilage,
or
foods
fed
to
pets.
Thus,
(
NLMB,
1993).
Beef
consumption
was
high
in
all
regions
intake
rates
based
on
these
data
will
overestimate
daily
compared
to
other
meats
and
poultry
(
Table
11­
21).
The
consumption
because
they
are
based
on
the
total
quantity
of
average
daily
consumption
of
meat
in
the
U.
S.
was
114.2
marketable
commodity
utilized.
Therefore,
these
data
may
g/
day
which
included
beef
(
57
percent),
veal
(
0.5
percent),
be
useful
for
estimating
bounding
exposure
estimates.
It
lamb
(
0.5
percent),
game/
variety
meats
(
8
percent),
should
also
be
noted
that
per
capita
estimates
based
on
food
processed
meats
(
18
percent),
and
pork
(
16
percent)
disappearance
are
not
a
direct
measure
of
actual
(
NLMB,
1993).
Table
11­
22
shows
the
amount
of
meat
consumption
or
quantity
ingested,
instead
the
data
are
used
consumed
by
the
adult
population
grouped
as
non­
meat
as
indicators
of
changes
in
usage
over
time
(
USDA,
1993).
eaters
(
1
percent),
light
meat
eaters
(
30
percent),
medium
An
advantage
of
this
study
is
that
it
provides
per
capita
meat
eaters
(
33
percent),
and
heavy
meat
eaters
(
36
consumption
rates
for
meat,
poultry,
and
dairy
products
percent).
which
are
representative
of
long­
term
intake
because
The
advantage
of
this
study
is
that
the
survey
period
disappearance
data
are
generated
annually.
Daily
per
capita
is
longer
(
i.
e.,
14
days)
than
any
other
food
consumption
intake
rates
are
generated
by
dividing
annual
consumption
survey.
The
survey
is
also
based
on
a
nationally
by
365
days/
year.
representative
sample.
The
survey
also
accounts
for
foods
National
Live
Stock
and
Meat
Board
(
1993)
­
Eating
in
America
Today:
A
Dietary
Pattern
and
Intake
Report
­
The
National
Live
Stock
and
Meat
Board
(
NLMB)
(
1993)
assessed
the
nutritional
value
of
the
current
American
diet
based
on
two
factors:
(
1)
the
composition
of
the
foods
consumed,
and
(
2)
the
amount
of
food
consumed.
Data
used
in
this
study
were
provided
by
MRCA
Information
Services,
Inc.
through
MRCA's
Nutritional
Marketing
Information
Division.
The
survey
conducted
by
MRCA
consisted
of
a
2,000
household
panels
of
over
4,700
individuals.
The
survey
sample
was
selected
to
be
representative
of
the
U.
S.
population.
Information
obtained
from
the
survey
by
MRCA's
Menu
Census
included
food
and
beverage
consumption
over
a
period
of
14
consecutive
days.
The
head
of
the
household
recorded
daily
food
and
beverage
consumption
in­
home
and
away­
from­
home
in
diaries
for
each
household
member.
The
survey
period
was
from
July
1,
1990
through
June
30,
1991.
This
ensured
that
all
days
carried
equal
weights
and
provided
a
seasonally
balanced
data
set.
In
addition,
nutrient
intake
data
Individuals
­
Using
data
gathered
in
the
1977­
78
USDA
calculated
by
the
MRCA's
Nutrient
Intake
Database
(
NID)
NFCS,
Pao
et
al.
(
1982)
calculated
percentiles
for
the
(
based
on
the
1987­
88
USDA
Food
Intake
Study)
and
quantities
of
meat,
poultry,
and
dairy
products
consumed
information
on
food
attitudes
were
also
collected.
It
should
per
eating
occasion
by
members
of
the
U.
S.
population.
be
noted,
however,
that
the
14
daily
diaries
provided
only
The
data
were
collected
during
NFCS
home
interviews
of
the
incidence
of
eating
each
food
product
by
an
individual,
37,874
respondents,
who
were
asked
to
recall
food
intake
but
not
the
quantity
eaten
by
each
person.
The
intake
rate
for
the
day
preceding
the
interview,
and
record
food
intake
eaten
as
mixtures.
However,
only
mean
values
are
provided.
Therefore,
distribution
of
long­
term
consumption
patterns
cannot
be
derived.
In
addition,
the
survey
collects
data
on
incidence
of
eating
each
food
item
and
not
actual
consumption
rates.
This
may
introduce
some
bias
in
the
results.
The
direction
of
this
bias
is
unknown.
AIHC
(
1994)
­
Exposure
Factors
Sourcebook
­
The
AIHC
Sourcebook
(
AIHC,
1994)
uses
the
data
presented
in
the
1989
version
of
the
Exposure
Factors
Handbook
which
reported
data
from
the
USDA
1977­
78
NFCS.
In
this
Handbook,
new
analyses
of
more
recent
data
from
the
USDA
1989­
91
CSFII
are
presented.
Numbers,
however,
cannot
be
directly
compared
with
previous
values
since
the
results
from
the
new
analysis
are
presented
on
a
body
weight
basis.
The
Sourcebook
was
selected
as
a
relevant
study
because
it
was
not
the
primary
source
for
the
data
used
to
make
recommendations
in
this
document.
However,
it
is
an
alternative
information
source.
Pao
et
al.
(
1982)
­
Foods
Commonly
Eaten
by
residue
level
g
&
product
'
residue
level
g
&
fat
x
g
&
fat
g
&
product
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Page
Exposure
Factors
Handbook
11­
6
August
1997
(
Eqn.
11­
1)
the
day
of
the
interview
and
the
day
after
the
interview.
and
consumption
data
to
estimate
the
fat
contribution
to
the
Quantities
consumed
per
eating
occasion,
are
presented
in
U.
S.
diet.
Total
fat
content
in
grams,
based
on
a
3­
ounce
Table
11­
23.
(
85.05
g)
cooked
serving
size,
was
reported
for
several
The
advantages
of
using
these
data
are
that
they
were
categories
(
retail
composites)
of
meats.
These
data
are
derived
from
the
USDA
NFCS
and
are
representative
of
the
presented
in
Table
11­
25
along
with
the
corresponding
U.
S.
population.
This
data
set
provides
distributions
of
percent
fat
content
values
for
each
product.
NLMB
(
1993)
serving
sizes
for
a
number
of
commonly
eaten
meat,
also
reported
that
0.17
grams
of
fat
are
consumed
per
gram
poultry,
and
dairy
products,
but
the
list
of
foods
is
limited
of
meat
(
i.
e.,
beef,
pork,
lamb,
veal,
game,
processed
meats,
and
does
not
account
for
meat,
poultry,
and
dairy
products
and
variety
meats)
(
17
percent)
and
0.08
grams
of
fat
are
included
in
complex
food
dishes.
Also,
these
data
are
based
consumed
per
gram
of
poultry
(
8
percent).
on
short­
term
dietary
recall
and
may
not
accurately
reflect
The
average
total
fat
content
of
the
U.
S.
diet
was
long­
term
consumption
patterns.
Although
these
data
are
reported
to
be
68.3
g/
day.
The
meat
group
(
meat,
poultry,
based
on
the
1977­
78
NFCS,
serving
size
data
have
been
fish,
dry
beans,
eggs,
and
nuts)
was
reported
to
contribute
collected
but
not
published
for
the
more
recent
USDA
the
most
to
the
average
total
fat
in
the
diet
(
41
percent)
surveys.
(
NLMB,
1993).
Meats
(
i.
e.,
beef,
pork,
lamb,
veal,
game,

11.2.
FAT
CONTENT
OF
MEAT
AND
DAIRY
PRODUCTS
In
some
cases,
the
residue
levels
of
contaminants
in
average
total
fat
in
the
U.
S.
diet
(
NLMB,
1993).
Fat
intake
meat
and
dairy
products
are
reported
as
the
concentration
of
rates
and
the
contributions
of
the
major
food
groups
to
fat
contaminant
per
gram
of
fat.
This
may
be
particularly
true
intake
for
heavy,
medium,
and
light
meat
eaters,
and
non
for
lipophilic
compounds.
When
using
these
residue
levels,
meat
eaters
are
presented
in
Table
11­
26
(
NLMB,
1993).
the
assessor
should
ensure
consistency
in
the
exposure
NLMB
(
1993)
also
reported
the
average
meat
fat
intake
to
assessment
calculations
by
using
consumption
rates
that
are
be
19.4
g/
day,
with
beef
contributing
about
50
percent
of
based
on
the
amount
of
fat
consumed
for
the
meat
or
dairy
the
fat
to
the
diet
from
all
meats.
Processed
meats
product
of
interest.
Alternately,
residue
levels
for
the
"
as
contributed
31
percent;
pork
contributed
14
percent;
game
consumed"
portions
of
these
products
may
be
estimated
by
and
variety
meats
contributed
4
percent;
and
lamb
and
veal
multiplying
the
levels
based
on
fat
by
the
fraction
of
fat
per
contributed
1
percent
to
the
average
meat
fat
intake.
product
as
follows:
The
Center
for
Disease
Control
(
CDC)
(
1994)
used
The
resulting
residue
levels
may
then
be
used
in
conjunction
on
a
24­
hour
recall.
TFEI
was
defined
as
"
all
nutrients
(
i.
e.,
with
"
as
consumed"
consumption
rates.
The
percentages
of
protein,
fat,
carbohydrate,
and
alcohol)
derived
from
lipid
fat
in
meat
and
dairy
products
have
been
reported
in
consumption
of
foods
and
beverages
(
excluding
plain
various
publications.
USDA's
Agricultural
Handbook
drinking
water)
measured
in
kilocalories
(
kcal)."
Total
Number
8
(
USDA,
1979­
1984)
provides
composition
data
dietary
fat
intake
was
defined
as
"
all
fat
(
i.
e.,
saturated
and
for
agricultural
products.
It
includes
a
listing
of
the
total
unsaturated)
derived
from
consumption
of
foods
and
saturated,
monounsaturated,
and
polyunsaturated
fats
for
beverages
measured
in
grams."
various
meat
and
dairy
items.
Table
11­
24
presents
the
CDC
(
1994)
estimated
and
provided
data
on
the
total
fat
content
for
selected
meat
and
dairy
products
taken
mean
daily
TFEI
and
the
mean
percentages
of
TFEI
from
from
Handbook
Number
8.
The
total
percent
fat
content
is
total
dietary
fat
grouped
by
age
and
gender.
The
overall
based
on
the
sum
of
saturated,
monounsaturated,
and
mean
daily
TFEI
was
2,095
kcal
for
the
total
population
and
polyunsaturated
fats.
34
percent
(
or
82
g)
of
their
TFEI
was
from
total
dietary
fat
The
National
Livestock
and
Meat
Board
(
NLMB)
(
CDC,
1994).
Based
on
this
information,
the
mean
daily
fat
(
1993)
used
data
from
Agricultural
Handbook
Number
8
intake
was
calculated
for
the
various
age
groups
and
processed
meats,
and
variety
meats)
reportedly
contribute
less
than
30
percent
to
the
total
fat
of
the
average
U.
S.
diet.
The
milk
group
contributes
approximately
12
percent
to
the
data
from
NHANES
III
to
calculate
daily
total
food
energy
intake
(
TFEI),
total
dietary
fat
intake,
and
saturated
fat
intake
for
the
U.
S.
population
during
1988
to
1991.
The
sample
population
comprised
20,277
individuals
ages
2
months
and
above,
of
which
14,001
respondents
(
73
percent
response
rate)
provided
dietary
information
based
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Exposure
Factors
Handbook
Page
August
1997
11­
7
IR
=
IR
*
[(
100­
W)/
100]
(
Eqn.
11­
2)
dw
ac
IR
=
IR
/[(
100­
W)/
100]
(
Eqn.
11­
3)
ac
dw
where:
IR
=
dry
weight
intake
rate;
dw
IR
=
as
consumed
intake
rate;
and
ac
W
=
percent
water
content.
genders
(
see
Appendix
11A
for
detailed
calculation).
Table
Tables
11­
1
and
11­
2.
From
these
tables,
the
mean
and
11­
27
presents
the
grams
of
fat
per
day
obtained
from
the
95th
percentile
intake
rates
for
meats
are
2.1
g/
kg­
day
and
daily
consumption
of
foods
and
beverages
grouped
by
age
5.1
g/
kg­
day,
respectively.
The
mean
and
95th
percentile
and
gender
for
the
U.
S.
population,
based
on
this
intake
rates
for
dairy
products
are
8.0
g/
kg­
day
and
29.7
calculation.
g/
kg­
day.
It
is
important
to
note
that
the
data
presented
in
11.3.
CONVERSION
BETWEEN
AS
CONSUMED
AND
DRY
WEIGHT
INTAKE
RATES
As
noted
previously,
intake
rates
may
be
reported
in
these
broad
categories
of
food
(
i.
e.,
total
meats
and
total
terms
of
units
as
consumed
or
units
of
dry
weight.
It
is
dairy
products),
because
they
may
be
eaten
on
a
daily
basis
essential
that
exposure
assessors
be
aware
of
this
difference
throughout
the
year
with
minimal
seasonality,
the
short­
term
so
that
they
may
ensure
consistency
between
the
units
used
distribution
may
be
a
reasonable
approximation
of
the
longfor
intake
rates
and
those
used
for
concentration
data
(
i.
e.,
term
distribution,
although
it
will
display
somewhat
if
the
unit
of
food
consumption
is
grams
dry
weight/
day,
increased
variability.
This
implies
that
the
upper
then
the
unit
for
the
amount
of
pollutant
in
the
food
should
percentiles
shown
here
will
tend
to
overestimate
the
be
grams
dry
weight).
If
necessary,
as
consumed
intake
corresponding
percentiles
of
the
true
long­
term
distribution.
rates
may
be
converted
to
dry
weight
intake
rates
using
the
Intake
rates
for
the
homeproduced
form
of
these
food
moisture
content
percentages
of
meat,
poultry
and
dairy
items/
groups
are
presented
in
Volume
II,
Chapter
13.
It
products
presented
in
Table
11­
28
and
the
following
should
be
noted
that
because
these
recommendations
are
equation:
based
on
1989­
91
CSFII
data,
they
may
not
reflect
recent
Dry
weight"
intake
rates
may
be
converted
to
"
as
consumed"
exposure
for
current
populations.
rates
by
using:

11.4.
RECOMMENDATIONS
The
1989­
91
CSFII
data
described
in
this
section
improving
exposure
assessments
using
population
were
used
in
selecting
recommended
meat,
poultry,
and
distribution
estimates.
Presented
for
the
Committee
on
dairy
product
intake
rates
for
the
general
population
and
Risk
Assessment
Methodology,
February
10­
11,
various
subgroups
of
the
United
States
population.
The
Washington,
DC.
general
design
of
both
key
and
relevant
studies
are
National
Livestock
and
Meat
Board
(
NLMB).
(
1993)
summarized
in
Table
11­
29.
The
recommended
values
for
Eating
in
America
today:
A
dietary
pattern
and
intake
intake
of
meat
and
dairy
products
are
summarized
in
Table
report.
National
Livestock
and
Meat
Board.
Chicago,
11­
30
and
the
confidence
ratings
for
the
recommended
IL.
values
for
meat
and
dairy
intake
rates
are
presented
in
Table
Pao,
E.
M.;
Fleming,
K.
H.;
Guenther,
P.
M.;
Mickle,
S.
J.
11­
31.
Per
capita
intake
rates
for
specific
meat
items,
on
a
(
1982)
Foods
commonly
eaten
by
individuals:
amount
g/
kg­
day
basis,
may
be
obtained
from
Tables
11­
3
to
11­
7.
per
day
and
per
eating
occasion.
U.
S.
Department
of
Percentiles
of
the
intake
rate
distribution
in
the
general
Agriculture.
Home
Economics
Report
No.
44.
population
for
total
meat
and
total
dairy
are
presented
in
Tables
11­
1
through
11­
7
are
based
on
data
collected
over
a
3­
day
period
and
may
not
necessarily
reflect
the
long­
term
distribution
of
average
daily
intake
rates.
However,
for
the
most
changes
in
consumption
patterns.
However,
as
indicated
in
Table
11­
8,
intake
has
remained
fairly
constant
between
1989­
91
and
1995.
Thus,
the
1989­
91
CSFII
data
are
believed
to
be
appropriate
for
assessing
ingestion
11.5.
REFERENCES
FOR
CHAPTER
11
American
Industrial
Health
Council
(
AIHC).
(
1994)
Exposure
factors
sourcebook.
Washington,
DC.,
AIHC.
CDC.
(
1994)
Dietary
fat
and
total
food­
energy
intake.
Third
National
Health
and
Nutrition
Examination
Survey,
Phase
1,
1988­
91.
Morbidity
and
Mortality
Weekly
Report,
February
25,
1994:
43(
7)
118­
125.
Finley,
B.
L.;
Paustenbach,
B.
L.
(
1992)
Opportunities
for
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Page
Exposure
Factors
Handbook
11­
8
August
1997
Pennington,
J.
A.
T.
(
1983)
Revision
of
the
total
diet
USDA.
(
1994)
Meat
and
poultry
inspection;
1994
study
food
list
and
diets.
J.
Am.
Diet.
Assoc.
report
of
the
Secretary
of
Agriculture
to
the
U.
S.
82:
166­
173.
Congress.
Washington,
DC:
U.
S.
Department
of
USDA.
(
1979­
1984)
Agricultural
Handbook
No.
8.
Agriculture.
United
States
Department
of
Agriculture.
USDA.
(
1996a)
Data
tables:
results
from
USDA's
1994
USDA.
(
1980)
Food
and
nutrient
intakes
of
individuals
Continuing
Survey
of
Food
Intakes
by
Individuals
and
in
one
day
in
the
United
States,
Spring
1977.
U.
S.
1994
Diet
and
Health
Knowledge
Survey.
U.
S.
Department
of
Agriculture.
Nationwide
Food
Department
of
Agriculture,
Agricultural
Research
Consumption
Survey
1977­
1978.
Preliminary
Report
Service,
Riverdale,
MD.
No.
2.
USDA.
(
1996b)
Data
tables:
results
from
USDA's
1995
USDA.
(
1992)
Food
and
nutrient
intakes
by
individuals
Continuing
Survey
of
Food
Intakes
by
Individuals
and
in
the
United
States,
1
day,
1987­
88.
U.
S.
Department
1995
Diet
and
Health
Knowledge
Survey.
U.
S.
of
Agriculture,
Human
Nutrition
Information
Service.
Department
of
Agriculture,
Agricultural
Research
Nationwide
Food
Consumption
Survey
1987­
88,
Service,
Riverdale,
MD.
NFCS
Rpt.
No.
87­
I­
1.
U.
S.
EPA.
(
1984a)
An
estimation
of
the
daily
average
USDA.
(
1993)
Food
consumption,
prices,
and
food
intake
by
age
and
sex
for
use
in
assessing
the
expenditures
(
1970­
1992)
U.
S.
Department
of
radionuclide
intake
of
individuals
in
the
general
Agriculture,
Economic
Research
Service.
Statistical
population.
EPA­
520/
1­
84­
021.
Bulletin,
No.
867.
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
11
­
Intake
of
Meat
and
Dairy
Products
Exposure
Factors
Handbook
Page
August
1997
11­
9
Table
11­
1.
Per
Capita
Intake
of
Total
Meats
(
g/
kg­
day
as
consumed)

Population
Percent
Group
Consuming
Mean
SE
P1
P5
P10
P25
P50
P75
P90
P95
P99
P100
Total
96.4%
2.146
0.014
0
0.33
0.63
1.13
1.84
2.78
4.06
5.06
7.67
25.67
Age
(
years)

<
01
66.7%
2.867
0.187
0
0
0
0
2.34
4.72
6.52
8.56
11.52
25.67
01­
02
95.6%
4.384
0.116
0
1.07
1.58
2.70
4.13
5.38
7.69
8.41
11.88
21.61
03­
05
97.5%
3.873
0.092
0
1.12
1.38
2.21
3.50
5.04
6.64
8.23
11.25
15.00
06­
11
97.6%
3.011
0.052
0
0.66
1.02
1.80
2.78
3.98
5.12
6.08
8.38
11.68
12­
19
97.7%
2.078
0.034
0
0.42
0.67
1.19
1.99
2.79
3.49
4.40
5.95
8.28
20­
39
97.9%
1.923
0.019
0
0.39
0.64
1.09
1.73
2.54
3.49
4.14
5.46
8.37
40­
69
97.3%
1.700
0.017
0
0.36
0.59
1.03
1.58
2.20
2.95
3.47
4.73
7.64
70
+
97.1%
1.531
0.028
0
0.32
0.49
0.89
1.42
2.03
2.73
3.20
4.28
6.63
Season
Fall
97.1%
2.182
0.029
0
0.37
0.66
1.15
1.85
2.80
4.11
5.16
8.06
25.67
Spring
95.8%
2.053
0.027
0
0.26
0.61
1.09
1.75
2.63
3.93
4.91
7.31
15.00
Summer
96.3%
2.178
0.031
0
0.35
0.63
1.11
1.86
2.84
4.10
5.18
7.86
18.19
Winter
96.4%
2.173
0.029
0
0.30
0.63
1.18
1.88
2.87
4.06
5.05
7.35
14.61
Urbanization
Central
City
96.7%
2.163
0.028
0
0.25
0.59
1.09
1.79
2.82
4.14
5.22
7.97
25.67
Nonmetropolitan
95.7%
2.168
0.028
0
0.30
0.63
1.15
1.90
2.79
4.04
5.12
7.69
14.61
Suburban
96.6%
2.126
0.021
0
0.39
0.64
1.13
1.84
2.74
4.03
4.94
7.31
15.00
Race
Asian
89.3%
2.233
0.131
0
0
0.60
1.10
1.86
3.23
4.49
4.66
6.86
8.13
Black
95.5%
2.434
0.053
0
0.33
0.62
1.15
1.94
3.02
5.03
6.14
9.87
25.67
Native
American
86.5%
2.269
0.131
0
0
0.41
1.32
1.87
3.38
4.64
5.09
7.32
8.57
Other/
NA
95.1%
2.628
0.109
0
0
0.65
1.40
2.29
3.34
4.90
6.03
11.25
11.25
White
Region
96.9%
2.083
0.015
0
0.34
0.63
1.12
1.81
2.72
3.87
4.87
7.18
18.19
Midwest
96.5%
2.204
0.029
0
0.44
0.69
1.21
1.85
2.82
4.08
5.05
7.86
21.61
Northeast
96.5%
2.148
0.033
0
0.35
0.67
1.16
1.89
2.75
3.98
4.99
8.27
15.00
South
96.7%
2.249
0.025
0
0.37
0.68
1.18
1.90
2.88
4.35
5.34
7.73
13.42
West
95.8%
1.903
0.030
0
0.08
0.47
0.92
1.60
2.54
3.69
4.57
6.64
25.67
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
11
­
Intake
of
Meat
and
Dairy
Products
Page
Exposure
Factors
Handbook
11­
10
August
1997
Table
11­
2.
Per
Capita
Intake
of
Total
Dairy
Products
(
g/
kg­
day
as
consumed)

Population
Percent
Group
Consuming
Mean
SE
P1
P5
P10
P25
P50
P75
P90
P95
P99
P100
Total
97.1%
8.015
0.147
0
0.15
0.40
1.36
3.61
8.18
18.55
29.72
72.16
390.53
Age
(
years)

<
01
89.6%
62.735
2.800
0
0
0.61
24.68
45.78
91.12
136.69
170.86
210.72
390.53
01­
02
95.6%
26.262
0.743
0
2.69
8.19
15.22
23.48
36.13
45.72
55.07
69.42
108.95
03­
05
97.5%
21.149
0.517
0
3.27
6.75
11.89
19.52
28.31
39.54
44.16
57.58
62.88
06­
11
97.4%
13.334
0.264
0
1.81
3.54
6.72
11.88
18.58
25.38
28.76
39.60
62.55
12­
19
97.9%
6.293
0.147
0
0.27
0.61
2.31
5.29
9.20
12.75
15.12
23.58
53.47
20­
39
97.9%
3.618
0.062
0
0.12
0.30
0.95
2.64
5.04
8.15
10.64
17.23
43.31
40­
69
96.9%
3.098
0.053
0
0.10
0.26
0.94
2.23
4.36
6.99
9.05
12.99
34.42
70
+
97.6%
3.715
0.104
0
0.16
0.47
1.46
3.03
4.93
8.03
9.63
16.49
26.33
Season
Fall
97.7%
8.262
0.286
0
0.17
0.38
1.32
3.53
8.31
20.16
32.71
75.83
351.48
Spring
96.8%
8.273
0.335
0
0.13
0.39
1.37
3.50
7.88
18.02
27.02
116.00
390.53
Summer
96.8%
7.561
0.257
0
0.14
0.37
1.37
3.51
7.93
18.01
30.86
64.95
347.93
Winter
97.1%
7.964
0.293
0
0.16
0.43
1.39
3.90
8.77
17.60
27.34
63.27
307.54
Urbanization
Central
City
97.2%
8.528
0.309
0
0.17
0.41
1.44
3.78
8.05
18.25
29.51
106.93
318.93
Nonmetropolitan
96.6%
7.224
0.261
0
0.10
0.28
1.08
3.34
7.82
17.28
24.70
59.17
390.53
Suburban
97.4%
8.058
0.209
0
0.17
0.43
1.42
3.61
8.45
19.50
32.04
69.42
351.48
Race
Asian
94.0%
8.730
1.264
0
0
0.14
0.63
3.86
7.23
21.62
36.16
72.01
124.26
Black
94.8%
7.816
0.498
0
0.03
0.11
0.64
2.49
7.29
17.28
27.78
116.00
347.93
Native
American
88.9%
6.987
1.057
0
0.02
0.14
0.81
2.83
8.06
20.20
24.17
66.71
139.37
Other/
NA
97.1%
10.727
1.002
0
0.12
0.33
1.03
4.15
11.28
34.64
40.33
121.50
166.48
White
97.7%
7.943
0.156
0
0.22
0.49
1.50
3.76
8.24
18.16
28.76
66.11
390.53
Region
Midwest
97.3%
9.291
0.341
0
0.20
0.50
1.66
4.20
9.61
21.33
34.35
90.88
390.53
Northeast
97.2%
7.890
0.330
0
0.18
0.42
1.42
3.41
7.54
18.07
32.04
78.15
307.54
South
97.3%
6.926
0.225
0
0.11
0.27
1.01
3.10
7.49
15.86
25.76
54.94
347.93
West
96.7%
8.454
0.313
0
0.17
0.49
1.60
3.93
8.67
19.88
29.89
84.46
174.65
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
11
­
Intake
of
Meat
and
Dairy
Products
Exposure
Factors
Handbook
Page
August
1997
11­
11
Table
11­
3.
Per
Capita
Intake
of
Beef
(
g/
kg­
day
as
consumed)

Population
Group
Percent
Consuming
Mean
SE
P1
P5
P10
P25
P50
P75
P90
P95
P99
P100
Total
91%
0.825
0.007
0
0
0.055
0.268
0.626
1.163
1.804
2.327
3.478
7.959
Age
(
years)

<
01
64%
0.941
0.075
0
0
0
0
0.488
1.417
2.536
3.205
5.776
7.959
01­
02
93%
1.46
0.056
0
0
0.187
0.531
1.339
2.166
2.783
3.65
4.741
7.571
03­
05
95%
1.392
0.05
0
0
0.14
0.506
1.162
1.905
3.163
3.573
5.908
6.769
06­
11
95%
1.095
0.028
0
0.028
0.102
0.337
0.924
1.56
2.376
2.92
3.944
6.024
12­
19
95%
0.83
0.02
0
0.032
0.114
0.3
0.654
1.204
1.775
2.192
3.108
4.508
20­
39
94%
0.789
0.012
0
0
0.087
0.297
0.644
1.109
1.662
2.165
3.059
6.086
40­
69
90%
0.667
0.011
0
0
0.031
0.221
0.536
0.977
1.458
1.76
2.474
4.968
70
+
87%
0.568
0.018
0
0
0
0.151
0.427
0.817
1.324
1.651
2.62
4.02
Season
Fall
92%
0.834
0.014
0
0
0.063
0.296
0.665
1.167
1.785
2.277
3.339
6.086
Spring
91%
0.797
0.014
0
0
0.046
0.254
0.595
1.132
1.788
2.295
3.531
7.959
Summer
90%
0.845
0.017
0
0
0.045
0.254
0.605
1.187
1.887
2.519
3.707
7.085
Winter
92%
0.823
0.015
0
0
0.066
0.272
0.636
1.157
1.767
2.271
3.266
7.571
Urbanization
Central
City
91%
0.808
0.013
0
0
0.037
0.271
0.611
1.13
1.777
2.329
3.325
6.182
Nonmetropolitan
91%
0.841
0.015
0
0
0.064
0.269
0.637
1.196
1.852
2.308
3.531
6.66
Suburban
92%
0.828
0.011
0
0
0.059
0.265
0.63
1.163
1.797
2.337
3.511
7.959
Race
Asian
89%
0.895
0.072
0
0
0.08
0.228
0.694
1.251
2.065
2.444
3.135
5.862
Black
87%
0.665
0.019
0
0
0
0.151
0.42
0.963
1.488
2.177
3.126
6.769
Native
American
82%
0.995
0.088
0
0
0.016
0.182
0.73
1.299
2.338
2.825
4.958
6.66
Other/
NA
90%
1.159
0.069
0
0
0
0.389
0.739
1.63
2.756
3.269
5.908
6.182
White
93%
0.833
0.008
0
0
0.068
0.284
0.651
1.18
1.784
2.28
3.41
7.959
Region
Midwest
92%
0.853
0.015
0
0
0.07
0.31
0.66
1.191
1.853
2.345
3.65
6.468
Northeast
93%
0.805
0.017
0
0
0.054
0.253
0.595
1.136
1.816
2.352
3.41
6.769
South
90%
0.846
0.013
0
0
0.058
0.268
0.648
1.195
1.805
2.324
3.511
7.959
West
92%
0.775
0.016
0
0
0.039
0.235
0.562
1.105
1.73
2.226
3.219
6.66
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
11
­
Intake
of
Meat
and
Dairy
Products
Page
Exposure
Factors
Handbook
11­
12
August
1997
Table
11­
4.
Per
Capita
Intake
of
Pork
(
g/
kg­
day
as
consumed)

Population
Percent
Group
Consuming
Mean
SE
P1
P5
P10
P25
P50
P75
P90
P95
P99
P100
Total
90.2%
0.261
0.005
0
0
0.005
0.031
0.083
0.263
0.735
1.137
2.384
8.231
Age
(
years)

<
01
63.0%
0.291
0.04
0
0
0
0
0.078
0.228
0.69
1.671
3.269
5.431
01­
02
92.4%
0.492
0.041
0
0
0.033
0.071
0.182
0.424
1.525
2.633
3.633
6.94
03­
05
95.0%
0.473
0.035
0
0
0.021
0.057
0.147
0.362
1.372
2.35
3.309
8.231
06­
11
94.5%
0.352
0.018
0
0
0.015
0.052
0.116
0.311
1.098
1.418
2.869
5.024
12­
19
94.0%
0.27
0.013
0
0
0.012
0.039
0.09
0.289
0.742
1.118
2.699
5.157
20­
39
92.5%
0.23
0.007
0
0
0.009
0.031
0.08
0.233
0.704
1.039
1.747
6.363
40­
69
88.3%
0.212
0.007
0
0
0
0.025
0.068
0.242
0.613
0.915
1.865
4.342
70
+
86.5%
0.207
0.011
0
0
0
0.016
0.061
0.223
0.667
0.924
1.74
3.035
Season
Fall
91.9%
0.254
0.008
0
0
0.01
0.037
0.098
0.267
0.723
1.045
2.118
5.338
Spring
88.8%
0.264
0.009
0
0
0
0.027
0.076
0.265
0.728
1.19
2.762
6.94
Summer
89.4%
0.245
0.01
0
0
0
0.027
0.072
0.22
0.688
1.097
2.43
8.231
Winter
90.6%
0.279
0.009
0
0
0.006
0.032
0.084
0.3
0.819
1.195
2.608
5.946
Urbanization
Central
City
89.5%
0.258
0.009
0
0
0.001
0.027
0.076
0.235
0.736
1.085
2.699
6.94
Nonmetropolitan
90.3%
0.299
0.01
0
0
0.007
0.038
0.099
0.324
0.863
1.212
2.808
8.231
Suburban
90.6%
0.244
0.006
0
0
0.006
0.03
0.078
0.253
0.678
1.098
2.269
5.946
Race
Asian
85.9%
0.256
0.049
0
0
0.003
0.027
0.057
0.192
0.72
1.157
2.487
3.966
Black
89.2%
0.418
0.019
0
0
0.002
0.035
0.123
0.48
1.19
2.108
3.178
8.231
Native
American
83.6%
0.188
0.024
0
0
0
0.027
0.08
0.179
0.473
0.889
1.317
1.662
Other/
NA
88.3%
0.191
0.021
0
0
0
0.027
0.075
0.183
0.48
0.845
1.638
5.252
White
90.6%
0.241
0.005
0
0
0.006
0.031
0.081
0.249
0.685
1.061
2.035
5.946
Region
Midwest
91.3%
0.284
0.009
0
0
0.006
0.034
0.095
0.318
0.776
1.113
2.487
6.362
Northeast
90.4%
0.236
0.01
0
0
0.005
0.027
0.071
0.227
0.699
1.064
2.11
5.338
South
89.5%
0.283
0.008
0
0
0.005
0.032
0.09
0.281
0.802
1.212
2.769
8.231
West
89.7%
0.22
0.009
0
0
0
0.028
0.072
0.198
0.59
1.009
1.944
5.946
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
11
­
Intake
of
Meat
and
Dairy
Products
Exposure
Factors
Handbook
Page
August
1997
11­
13
Table
11­
5.
Per
Capita
Intake
of
Poultry
(
g/
kg­
day
as
consumed)

Population
Percent
Group
Consuming
Mean
SE
P1
P5
P10
P25
P50
P75
P90
P95
P99
P100
Total
91.7%
0.598
0.007
0
0
0.015
0.097
0.344
0.83
1.506
2.035
3.273
12.239
Age
(
years)

<
01
64.9%
0.816
0.087
0
0
0
0
0.178
1.07
2.467
3.453
7.373
12.239
01­
02
94.2%
1.156
0.064
0
0.017
0.08
0.211
0.636
1.695
2.931
4.144
5.429
11.747
03­
05
95.0%
1.068
0.049
0
0
0.044
0.18
0.607
1.647
2.662
3.603
5.024
7.565
06­
11
95.7%
0.871
0.028
0
0.022
0.047
0.166
0.556
1.364
2.182
2.851
3.861
6.936
12­
19
94.3%
0.558
0.017
0
0
0.02
0.088
0.378
0.813
1.476
1.806
2.394
3.535
20­
39
94.6%
0.53
0.01
0
0.005
0.021
0.098
0.332
0.768
1.35
1.744
2.666
3.801
40­
69
90.5%
0.477
0.01
0
0
0.011
0.084
0.294
0.696
1.192
1.528
2.358
6.219
70
+
86.7%
0.463
0.017
0
0
0
0.072
0.286
0.692
1.189
1.539
2.284
4.092
Season
Fall
92.9%
0.635
0.015
0
0
0.022
0.112
0.366
0.867
1.571
2.209
3.543
12.239
Spring
91.0%
0.538
0.013
0
0
0.009
0.071
0.305
0.74
1.368
1.829
3.052
11.543
Summer
90.4%
0.625
0.015
0
0
0.013
0.089
0.359
0.905
1.562
2.171
3.863
6.596
Winter
92.6%
0.595
0.014
0
0
0.025
0.113
0.372
0.82
1.443
1.94
3.091
8.418
Urbanization
Central
City
91.7%
0.627
0.014
0
0
0.011
0.095
0.333
0.877
1.589
2.218
3.518
12.239
Nonmetropolitan
90.6%
0.54
0.013
0
0
0.014
0.093
0.314
0.781
1.321
1.71
3.077
11.543
Suburban
92.4%
0.608
0.011
0
0
0.02
0.1
0.37
0.842
1.542
2.06
3.111
8.306
Race
Asian
88.6%
0.79
0.068
0
0
0.035
0.112
0.503
1.15
1.901
2.368
2.939
4.745
Black
91.9%
0.798
0.025
0
0
0.02
0.143
0.521
1.133
1.867
2.352
4.288
12.239
Native
American
80.7%
0.54
0.051
0
0
0
0.071
0.324
0.985
1.343
1.545
2.348
4.158
Other/
NA
91.7%
0.81
0.049
0
0
0.005
0.169
0.467
1.252
2.11
2.695
3.863
4.002
White
92.0%
0.559
0.007
0
0
0.016
0.092
0.318
0.771
1.419
1.906
3.091
11.543
Region
Midwest
91.7%
0.551
0.014
0
0
0.013
0.095
0.318
0.735
1.328
1.938
3.244
11.747
Northeast
92.7%
0.651
0.017
0
0
0.016
0.093
0.391
0.934
1.687
2.134
3.38
8.306
South
91.7%
0.643
0.012
0
0
0.02
0.106
0.394
0.93
1.581
2.173
3.426
8.418
West
91.0%
0.526
0.014
0
0
0.011
0.086
0.28
0.754
1.33
1.766
2.942
12.239
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
11
­
Intake
of
Meat
and
Dairy
Products
Page
Exposure
Factors
Handbook
11­
14
August
1997
Table
11­
6.
Per
Capita
Intake
of
Game
(
g/
kg­
day
as
consumed)

Population
Group
Percent
Consuming
Mean
SE
P1
P5
P10
P25
P50
P75
P90
P95
P99
P100
Total
1.2%
0.01
0.01
0
0
0
0
0
0
0
0
0.098
5.081
Age
(
years)

<
01
0.5%
0.014
0.091
0
0
0
0
0
0
0
0
1.113
1.866
01­
02
0.9%
0.026
0.125
0
0
0
0
0
0
0
0
0.692
2.638
03­
05
1.5%
0.01
0.04
0
0
0
0
0
0
0
0
0
2.953
06­
11
1.1%
0.004
0.016
0
0
0
0
0
0
0
0
0
1.176
12­
19
1.0%
0.004
0.019
0
0
0
0
0
0
0
0
0
1.78
20­
39
1.3%
0.01
0.021
0
0
0
0
0
0
0
0
0.098
5.081
40­
69
1.3%
0.012
0.017
0
0
0
0
0
0
0
0
0.462
2.882
70
+
1.1%
0.002
0.01
0
0
0
0
0
0
0
0
0
2.261
Season
Fall
1.7%
0.016
0.022
0
0
0
0
0
0
0
0
0.521
3.488
Spring
0.7%
0.006
0.019
0
0
0
0
0
0
0
0
0
2.882
Summer
0.7%
0.003
0.012
0
0
0
0
0
0
0
0
0
1.78
Winter
1.6%
0.013
0.021
0
0
0
0
0
0
0
0
0.446
5.081
Urbanization
Central
City
0.7%
0.005
0.014
0
0
0
0
0
0
0
0
0
1.8
Nonmetropolitan
2.0%
0.019
0.018
0
0
0
0
0
0
0
0
0.822
1.866
Suburban
1.1%
0.008
0.018
0
0
0
0
0
0
0
0
0
5.081
Race
Asian
0.0%
0
0
0
0
0
0
0
0
0
0
0
0
Black
0.1%
0.001
0.027
0
0
0
0
0
0
0
0
0
0.887
Native
American
0.6%
0.001
0.012
0
0
0
0
0
0
0
0
0
0.255
Other/
NA
0.3%
0.003
0.046
0
0
0
0
0
0
0
0
0
0.636
White
1.4%
0.011
0.011
0
0
0
0
0
0
0
0
0.329
5.081
Region
Midwest
2.2%
0.012
0.012
0
0
0
0
0
0
0
0
0.588
1.866
Northeast
0.5%
0.005
0.026
0
0
0
0
0
0
0
0
0
2.055
South
0.8%
0.009
0.025
0
0
0
0
0
0
0
0
0
5.081
West
1.3%
0.012
0.022
0
0
0
0
0
0
0
0
0.446
2.953
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
11
­
Intake
of
Meat
and
Dairy
Products
Exposure
Factors
Handbook
Page
August
1997
11­
15
Table
11­
7.
Per
Capita
Intake
of
Eggs
(
g/
kg­
day
as
consumed)

Population
Percent
Group
Consuming
Mean
SE
P1
P5
P10
P25
P50
P75
P90
P95
P99
P100
Total
41.4%
0.317
0.009
0
0
0
0
0
0.445
0.968
1.422
2.953
13.757
Age
(
years)

<
01
32.3%
0.791
0.126
0
0
0
0
0
1.537
2.744
3.645
5.487
13.757
01­
02
43.3%
0.822
0.087
0
0
0
0
0
1.381
2.604
3.299
5.242
8.577
03­
05
39.6%
0.677
0.088
0
0
0
0
0
0.89
2.224
3.106
7.475
10.799
06­
11
36.6%
0.414
0.033
0
0
0
0
0
0.735
1.312
1.617
3.037
6.331
12­
19
36.0%
0.244
0.023
0
0
0
0
0
0.345
0.828
1.26
2.137
4.12
20­
39
43.3%
0.271
0.012
0
0
0
0
0
0.439
0.897
1.193
1.764
5.392
40­
69
44.0%
0.225
0.009
0
0
0
0
0
0.375
0.725
1.029
1.496
3.216
70
+
42.0%
0.218
0.017
0
0
0
0
0
0.328
0.653
0.969
1.582
2.791
Season
Fall
40.1%
0.291
0.017
0
0
0
0
0
0.422
0.871
1.237
2.744
6.331
Spring
42.7%
0.307
0.017
0
0
0
0
0
0.402
1.015
1.42
2.604
13.548
Summer
40.5%
0.344
0.02
0
0
0
0
0
0.476
1.035
1.496
3.533
13.757
Winter
42.2%
0.325
0.019
0
0
0
0
0
0.47
0.98
1.409
2.841
11.39
Urbanization
Central
City
41.6%
0.315
0.018
0
0
0
0
0
0.423
0.924
1.422
3.106
13.757
Nonmetropolitan
43.8%
0.338
0.018
0
0
0
0
0
0.493
1.043
1.438
2.826
13.548
Suburban
39.7%
0.309
0.013
0
0
0
0
0
0.434
0.95
1.399
2.73
11.39
Race
Asian
38.9%
0.452
0.094
0
0
0
0
0
0.615
1.47
2.604
2.672
2.672
Black
48.9%
0.385
0.023
0
0
0
0
0
0.595
1.134
1.486
2.881
6.213
Native
American
49.7%
0.491
0.17
0
0
0
0
0
0.457
1.395
1.61
10.799
13.548
Other/
NA
55.1%
0.472
0.056
0
0
0
0
0
0.712
1.26
2.247
3.292
5.997
White
39.5%
0.297
0.01
0
0
0
0
0
0.408
0.922
1.368
2.906
13.757
Region
Midwest
36.9%
0.288
0.019
0
0
0
0
0
0.35
0.893
1.44
3.106
13.548
Northeast
35.9%
0.264
0.02
0
0
0
0
0
0.376
0.791
1.229
2.815
11.39
South
44.3%
0.325
0.014
0
0
0
0
0
0.469
0.999
1.422
2.531
8.737
West
46.6%
0.392
0.022
0
0
0
0
0
0.563
1.135
1.603
3.08
13.757
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
11
­
Intake
of
Meat
and
Dairy
Products
Page
Exposure
Factors
Handbook
11­
16
August
1997
Table
11­
8.
Main
Daily
Intake
of
Meat
and
Dairy
Products
Per
Individual
in
a
Day
for
USDA
1977­
78,
87­
88,
89­
91,
94,
and
95
Surveys
Food
Product
(
g­
day)
(
g/
day)
(
g/
day)
(
g/
day)
(
g/
day)
77­
78
Data
87­
88
Data
89­
91
Data
94
Data
95
Data
Beef
52
32
26
24
27
Poultry
25
26
27
29
24
Meat
Mixtures
69
86
90
95
104
1
Dairy
Products
314
290
286
277
284
2
Includes
mixtures
having
meat,
poultry,
or
fish
as
a
main
ingredient;
frozen
meals
in
which
the
main
course
is
a
meat,
poultry,
or
fish
item;
1
meat,
poultry,
or
fish
sandwiches
coded
as
a
single
item;
and
baby­
food
meat
and
poultry
mixtures.
Includes
total
milk,
cream,
milk
desserts,
and
cheese.
Total
milk
includes
fluid
milk,
yogurt,
flavored
milk,
milk
drinks,
meal
replacements
2
with
milk,
milk­
based
infant
formulas,
and
unreconstituted
dry
milk
and
powdered
mixtures.
Sources:
USDA,
1980;
1992;
1996a;
1996b.
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Exposure
Factors
Handbook
Page
August
1997
11­
17
Table
11­
9.
Mean
Per
Capita
Intake
Rates
for
Meat,
Poultry,
and
Dairy
Products
(
g/
kg­
d
as
consumed)
Based
on
All
Sex/
Age/
Demographic
Subgroups
Raw
Agricultural
Commodity
Body
Weight/
Day)
Standard
Error
a
Average
Consumption
(
Grams/
kg
Milk­
Non­
Fat
Solids
0.9033354
0.0134468
Milk­
Non­
Fat
Solids
(
Food
additive)
0.9033354
0.0134468
Milk­
Fat
Solids
0.4297199
0.0060264
Milk­
Fat
Solids
(
Food
additive)
0.4297199
0.0060264
Milk
Sugar
(
Lactose)
0.0374270
0.0033996
Beef­
Meat
Byproducts
0.0176621
0.0005652
Beef
(
Organ
Meats)
­
Other
0.0060345
0.0007012
Beef
­
Dried
0.0025325
0.0004123
Beef
(
Boneless)
­
Fat
(
Beef
Tallow)
0.3720755
0.0048605
Beef
(
Organ
Meats)
­
Kidney
0.0004798
0.0003059
Beef
(
Organ
Meats)
­
Liver
0.0206980
0.0014002
Beef
(
Boneless)
­
Lean
(
w/
o
Removeable
Fat)
1.1619987
0.0159453
Goat­
Meat
Byproducts
0.0000000
NA
Goat
(
Organ
Meats)
­
Other
0.0000000
NA
Goat
(
Boneless)
­
Fat
0.0000397
0.0000238
Goat
(
Organ
Meats)
­
Kidney
0.0000000
NA
Goat
(
Organ
Meats)
­
Liver
0.0000000
NA
Goat
(
Boneless)
­
Lean
(
w/
o
Removeable
Fat)
0.0001891
0.0001139
Horse
0.0000000
NA
Rabbit
0.0014207
0.00003544
Sheep
­
Meat
Byproducts
0.0000501
0.0000381
Sheep
(
Organ
Meats)
­
Other
0.0000109
0.0000197
Sheep
(
Boneless)
­
Fat
0.0042966
0.0005956
Sheep
(
Organ
Meats)
­
Kidney
0.0000090
0.0000079
Sheep
(
Organ
Meats)
­
Liver
0.0000000
NA
Sheep
(
Boneless)
­
Lean
(
w/
o
Removeable
Fat)
0.0124842
0.0015077
Pork
­
Meat
Byproducts
0.0250792
0.0022720
Pork
(
Organ
Meats)
­
Other
0.0038496
0.0003233
Pork
(
Boneless)
­
Fat
(
Including
Lard)
0.2082022
0.0032032
Pork
(
Organ
Meats)
­
Kidney
0.0000168
0.0000106
Pork
(
Organ
Meats)
­
Liver
0.0048194
0.0004288
Pork
(
Boneless)
­
Lean
(
w/
o
Removeable
Fat)
0.3912467
0.0060683
Meat,
Game
0.0063507
0.0010935
Turkey
­
Byproducts
0.0002358
0.0000339
Turkey
­
Giblets
(
Liver)
0.0000537
0.0000370
Turkey
­
Flesh
(
w/
o
Skin,
w/
o
Bones)
0.0078728
0.0007933
Turkey
­
Flesh
(+
Skin,
w/
o
Bones)
0.0481655
0.0026028
Turkey
­
Unspecified
0.0000954
0.0000552
Poultry,
Other
­
Byproducts
0.0000000
NA
Poultry,
Other
­
Giblets
(
Liver)
0.0002321
0.0001440
Poultry,
Other
­
Flesh
(+
Skin,
w/
o
Bones)
0.0053882
0.0007590
Eggs
­
Whole
0.5645020
0.0076651
Eggs
­
White
Only
0.0092044
0.0004441
Eggs
­
Yolk
Only
0.0066323
0.0004295
Chicken
­
Byproducts
0.0000000
NA
Chicken
­
Giblets
(
Liver)
0.0050626
0.0005727
Chicken
­
Flesh
(
w/
o
Skin,
w/
o
Bones)
0.0601361
0.0021616
Chicken
­
Flesh
(+
Skin,
w/
o
Bones)
0.3793205
0.0104779
NA
=
Not
applicable
Consumed
in
any
raw
or
prepared
form.
a
Source:
DRES
database
(
based
on
1977­
78
NFCS)
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Page
Exposure
Factors
Handbook
11­
18
August
1997
Table
11­
10.
Mean
Meat
Intakes
Per
Individual
in
a
Day,
by
Sex
and
Age
(
g/
day
as
consumed)
for
1977­
1978
a
Group
Age
(
yrs.)
and
Fish
Beef
Pork
Game
Meats,
Spreads
Poultry
Only
Mixtures
Total
Lamb,
Frankfurters,
Meat,
Poultry
Veal,
Sausages,
Luncheon
Total
Chicken
Meat
c
Males
and
Females
1
and
Under
72
9
4
3
2
4
1
51
1­
2
91
18
6
(
b)
15
16
13
32
3­
5
121
23
8
(
b)
15
19
19
49
6­
8
149
33
15
1
17
20
19
55
Males
9­
11
188
41
22
3
19
24
21
71
12­
14
218
53
18
(
b)
25
27
24
87
15­
18
272
82
24
1
25
37
32
93
19­
22
310
90
21
2
33
45
43
112
23­
34
285
86
27
1
30
31
29
94
35­
50
295
75
28
1
26
31
28
113
51­
64
274
70
32
1
29
31
29
86
65­
74
231
54
25
2
22
29
26
72
75
and
Over
196
41
39
7
19
28
25
54
Females
9­
11
162
38
17
1
20
27
23
55
12­
14
176
47
19
1
18
23
22
61
15­
18
180
46
14
2
16
28
27
61
19­
22
184
52
19
1
18
26
24
61
23­
34
183
48
17
1
16
24
22
66
35­
50
187
49
19
2
14
24
21
63
51­
64
187
52
19
2
12
26
24
60
65­
74
159
34
21
4
12
30
25
47
75
and
Over
134
31
17
2
9
19
16
49
Males
and
Females
All
Ages
207
54
20
2
20
27
24
72
Based
on
USDA
Nationwide
Food
Consumption
Survey
1977­
78
data
for
one
day.
a
Less
than
0.5
g/
day
but
more
than
0.
b
Includes
mixtures
containing
meat,
poultry,
or
fish
as
a
main
ingredient.
c
Source:
USDA,
1980.

Table
11­
11.
Mean
Meat
Intakes
Per
Individual
in
a
Day,
by
Sex
and
Age
(
g/
day
as
consumed)
for
1987­
1988
a
Group
Poultry,
and
Veal,
Game
Sausages,
Total
Chicken
Meat
Age
(
yrs.)
Fish
Beef
Pork
Luncheon
Meats
Poultry
Only
Mixturess
Total
Meat,
Lamb,
Frankfurters,

b
Males
and
Females
5
and
Under
92
10
9
<
0.5
11
14
12
39
Males
6­
11
156
22
14
<
0.5
13
27
24
74
12­
19
252
38
17
1
20
27
20
142
20
and
over
250
44
19
23
2
31
25
108
Females
6­
11
151
26
9
1
11
20
17
74
12­
19
169
31
10
<
0.5
18
17
13
80
20
and
over
170
29
12
1
13
24
18
73
All
individuals
193
32
14
1
17
26
20
86
Based
on
USDA
Nationwide
Food
Consumption
Survey
1987­
88
data
for
one
day.
a
Includes
mixtures
containing
meat,
poultry,
or
fish
as
a
main
ingredient.
b
Source:
USDA,
1992.
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Exposure
Factors
Handbook
Page
August
1997
11­
19
Table
11­
12.
Mean
Dairy
Product
Intakes
Per
Individual
in
a
Day,
by
Sex
and
Age
(
g/
day
as
consumed)
for
1977­
1978
a
Group
Age
(
yrs.)
Total
Milk
Fluid
Milk
Cheese
Eggs
1
and
Under
618
361
1
5
1­
2
404
397
8
20
3­
5
353
330
9
22
6­
8
433
401
10
18
9­
11
432
402
8
26
12­
14
504
461
9
28
15­
18
519
467
13
31
19­
22
388
353
15
32
23­
34
243
213
21
38
35­
50
203
192
18
41
51­
64
180
173
17
36
65­
74
217
204
14
36
75
and
Over
193
184
18
41
9­
11
402
371
7
14
12­
14
387
343
11
19
15­
18
316
279
11
21
19­
22
224
205
18
26
23­
34
182
158
19
26
35­
50
130
117
18
23
51­
64
139
128
19
24
65­
74
166
156
14
22
75
and
Over
214
205
20
19
All
Ages
266
242
15
27
Based
on
USDA
Nationwide
Food
Consumption
Survey
1977­
78
data
for
one
day.
a
Source:
USDA,
1980.

Table
11­
13.
Mean
Dairy
Product
Intakes
Per
Individual
in
a
Day,
by
Sex
and
Age
(
g/
day
as
consumed)
for
1987­
1988
a
Group
Age
(
yrs.)
Total
Fluid
Milk
Whole
Milk
Lowfat/
Skim
Milk
Cheese
Eggs
Males
and
Females
5
and
under
347
177
129
7
11
Males
6­
11
439
224
159
10
17
12­
19
392
183
168
12
17
20
and
over
202
88
94
17
27
Females
6­
11
310
135
135
9
14
12­
19
260
124
114
12
18
20
and
over
148
55
81
15
17
All
individuals
224
99
102
14
20
Based
on
USDA
Nationwide
Food
Consumption
Survey
1987­
88
data
for
one
day.
a
Source:
USDA,
1992.
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Page
Exposure
Factors
Handbook
11­
20
August
1997
Table
11­
14.
Mean
Meat
Intakes
Per
Individual
in
a
Day,
by
Sex
and
Age
(
g/
day
as
consumed)
for
1994
and
1995
a
Group
Age
(
yrs.)
Total
Meat,

Poultry,
and
Fish
Beef
Pork
Lamb,
Veal,

Game
Frankfurters,

Sausages,
Luncheon
Meats
Total
Poultry
Chicken
Only
Meat
Mixturesc
1994
1995
1994
1995
1994
1995
1994
1995
1994
1995
1994
1995
1994
1995
1994
1995
Males
and
Females
5
and
Under
Males
6­
11
12­
19
20
and
over
Females
6­
11
12­
19
20
and
over
All
individuals
94
131
238
266
117
164
168
195
87
161
256
283
136
158
167
202
10
19
31
35
18
23
18
24
8
18
29
41
16
22
21
27
6
9
11
17
5
5
9
11
4
7
11
14
5
7
11
10
(
b)

0
1
2
(
b)

(
b)

1
1
(
b)

(
b)

1
1
(
b)

0
1
1
17
22
21
29
18
16
16
21
18
27
27
27
20
10
15
21
16
19
40
39
19
20
25
29
15
25
26
31
17
19
22
24
14
16
29
30
15
15
20
23
14
22
23
27
14
18
19
21
41
51
119
124
51
94
87
98
39
68
150
149
69
82
83
104
Based
on
USDA
CSFII
1994
and
1995
data
for
one
day.

a
Less
than
0.5
g/
day
but
more
than
0.

b
Includes
mixtures
containing
meat,
poultry,
or
fish
as
a
main
ingredient.

c
Source:
USDA,
1996a;
1996b.
Table
11­
15.
Mean
Dairy
Product
Intakes
Per
Individual
in
a
Day,
by
Sex
and
Age
(
g/
day
as
consumed)
for
1994
and
1995
a
Group
Age
(
yrs.)
Total
Fluid
Milk
Whole
Milk
Lowfat
Milk
Cheese
Eggs
1994
1995
1994
1995
1994
1995
1994
1995
1994
1995
Males
and
Females
5
and
under
Males
6­
11
12­
19
20
and
over
Females
6­
11
12­
19
20
and
over
All
individuals
424
407
346
195
340
239
157
229
441
400
396
206
330
235
158
236
169
107
105
50
101
75
37
65
165
128
105
57
93
71
32
66
130
188
160
83
136
88
56
89
129
164
176
88
146
107
57
92
12
11
19
19
17
14
16
17
9
12
20
16
13
13
15
15
.
11
13
18
23
12
13
15
17
13
15
24
23
15
17
16
19
Based
on
USDA
CSFII
1994
and
1995
data
for
one
day.

a
Source:
USDA,
1996a;
1996b.
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Exposure
Factors
Handbook
Page
August
1997
11­
21
Table
11­
16.
Mean
and
Standard
Error
for
the
Dietary
Intake
of
Food
Sub
Classes
Per
Capita
by
Age
(
g/
day
as
consumed)

Age
(
yrs.)
Milk
Products
Eggs
Beef
Pork
Poultry
Other
Meat
Fresh
Cows'
Other
Dairy
All
Ages
253.5
±
4.9
55.1
±
1.2
26.9
±
0.5
87.6
±
1.1
28.2
±
0.6
31.3
±
0.8
25.1
±
0.4
<
1
272.0
±
31.9
296.7
±
7.6
4.9
±
3.2
18.4
±
7.4
5.8
±
3.6
18.4
±
4.9
2.6
±
2.8
1­
4
337.3
±
15.6
41.0
±
3.7
19.8
±
1.6
42.2
±
3.7
13.6
±
1.8
19.0
±
2.4
17.6
±
1.4
5­
9
446.2
±
13.1
47.3
±
3.1
17.0
±
1.3
63.4
±
3.1
18.2
±
1.5
24.7
±
2.0
22.3
±
1.2
10­
14
456.0
±
12.3
53.3
±
2.9
19.3
±
1.2
81.9
±
2.9
22.2
±
1.4
30.0
±
1.9
26.1
±
1.1
15­
19
404.8
±
12.9
52.9
±
3.1
24.8
±
1.3
99.5
±
3.0
29.5
±
1.5
33.0
±
2.0
27.6
±
1.1
20­
24
264.3
±
16.4
44.2
±
4.0
28.3
±
1.7
103.7
±
3.9
29.6
±
1.9
33.0
±
2.6
28.8
±
1.5
25­
29
217.6
±
17.2
51.5
±
4.1
27.9
±
1.7
103.8
±
4.0
31.8
±
2.0
33.8
±
2.7
28.9
±
1.5
30­
39
182.9
±
13.5
53.8
±
3.2
30.1
±
1.4
105.8
±
3.2
33.0
±
1.5
34.0
±
2.1
28.4
±
1.2
40­
59
169.1
±
10.5
52.0
±
2.5
31.1
±
1.0
99.0
±
2.5
33.5
±
1.2
33.8
±
1.6
27.4
±
0.9
$
60
192.4
±
11.8
55.9
±
2.8
28.7
±
1.2
74.3
±
2.8
27.5
±
1.3
31.5
±
1.8
21.1
±
1.0
Source:
U.
S.
EPA,
1984a
(
based
on
1977­
78
NFCS).

Table
11­
17.
Mean
and
Standard
Error
for
the
Per
Capita
Daily
Intake
of
Food
Class
and
Sub
Class
by
Region
(
g/
day
as
consumed)

US
Population
Northeast
North
Central
South
West
Dairy
Products
(
Total)
308.6
±
5.3
318.6
±
10.4
336.1
±
10.0
253.6
±
8.4
348.1
±
12.3
Fresh
Cows
Milk
253.5
±
4.9
256.1
±
9.7
279.7
±
9.4
211.0
±
7.8
283.5
±
11.5
Other
55.1
±
1.2
62.5
±
2.3
56.5
±
2.2
42.6
±
1.9
64.6
±
2.7
Eggs
26.9
±
0.5
23.8
±
1.0
23.5
±
0.9
31.0
±
0.8
29.1
±
1.2
Meats
(
Total)
172.2
±
1.6
169.9
±
3.3
176.9
±
3.1
171.9
±
2.6
168.6
±
3.9
Beef
and
Veal
87.6
±
1.1
82.3
±
2.3
92.9
±
2.2
84.0
±
1.8
92.9
±
2.7
Pork
28.2
±
0.6
28.8
±
1.1
29.6
±
1.1
30.1
±
0.9
22.1
±
1.3
Poultry
31.3
±
0.8
31.7
±
1.5
26.6
±
1.4
36.5
±
1.2
28.9
±
1.8
Other
25.1
±
0.4
27.1
±
0.9
27.8
±
0.8
21.3
±
0.7
24.7
±
1.0
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).
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Page
Exposure
Factors
Handbook
11­
22
August
1997
Table
11­
18.
Consumption
of
Meat,
Poultry,
and
Dairy
Products
for
Different
Age
Groups
(
averaged
across
sex),
and
Estimated
Lifetime
Average
Intakes
for
70
Kg
Adult
Citizens
Calculated
from
the
FDA
Diet
Data.

Produce
(
0­
1
yrs)
1­
6
yrs)
(
6­
14
yrs)
(
14­
20
yrs)
(
20­
45
yrs)
(
45­
70
yrs)
Lifetime
Intake
Baby
Toddler
Child
Teen
Adult
Old
Estimated
a
g
­
dry
weight/
day
Beef
3.99
9.66
15.64
21.62
23.28
18.34
19.25
Beef
Liver
0.17
0.24
0.30
0.36
1.08
1.2
0.89
Lamb
0.14
0.08
0.06
0.05
0.30
0.21
0.20
Pork
1.34
4.29
6.57
8.86
10.27
9.94
9.05
Poultry
2.27
3.76
5.39
7.03
7.64
6.87
6.70
Dairy
40.70
32.94
38.23
43.52
27.52
22.41
28.87
Eggs
3.27
6.91
7.22
7.52
8.35
9.33
8.32
Beef
Fat
2.45
6.48
11.34
16.22
20.40
14.07
15.50
Beef
Liver
Fat
0.05
0.07
0.08
0.10
0.29
0.33
0.25
Lamb
Fat
0.14
0.08
0.07
0.06
0.31
0.22
0.21
Dairy
Fat
38.99
16.48
20.46
24.43
18.97
14.51
18.13
Pork
Fat
2.01
8.19
10.47
12.75
14.48
13.04
12.73
Poultry
Fat
1.10
0.83
1.12
1.41
1.54
1.31
1.34
The
estimated
lifetime
dietary
intakes
were
estimated
by:
a
Estimated
lifetime
intake
=
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
in
1977­
78
NFCS
and
NHANES
II
data).

Table
11­
19.
Per
Capita
Consumption
of
Meat
and
Poultry
in
1991a
Food
Item
(
g/
day)
(
g/
day)
(
g/
day)
(
g/
day)
Per
Capita
Consumption
Carcass
Per
Capita
Consumption
Per
Capita
Consumption
Retail
Cut
Per
Capita
Consumption
Boneless
b
Weight
RTC
Equivalent
Trimmed
Equivalent
f
c
f
d
f
e
f
Red
Meat
Beef
118.3
­­­
82.8
78.4
Veal
1.5
­­­
1.2
0.99
Pork
8.0
­­­
62.1
58.3
Lamb
and
Mutton
2.0
­­­
1.7
1.2
Total
201.7
­­­
147.9
139.1
g
Poultry
Young
Chicken
­­­
­­­
78.3
­­­
Other
Chicken
­­­
­­­
1.7
­­­
Chicken
­­­
91.3
­­­
54.5
Turkey
­­­
22.2
­­­
17.5
Total
­­­
109.2
77.0
72.1
g
h,
i
h
Includes
processed
meats
and
poultry
in
a
fresh
basis;
excludes
shipments
to
U.
S.
territories;
uses
U.
S.
total
population,
July
1,
and
does
not
include
residents
of
the
U.
S.
a
territories.
Beef­
Carcass­
Weight
is
the
weight
of
the
chilled
hanging
carcass,
which
includes
the
kidney
and
attached
internal
fat
[
kidney,
pelvic,
and
heart
fat
(
kph)]
but
not
head,
feet,
b
and
unattached
internal
organs.
Definitions
of
carcass
weight
for
other
red
meats
differ
slightly.
RTC
­
ready­
to­
cook
poultry
weight
is
the
entire
dressed
bird
which
includes
bones,
skin,
fat,
liver,
heart,
gizzard,
and
neck.
c
Retail
equivalents
in
1991
were
converted
from
carcass
weight
by
multiplying
by
a
factor
of
0.7,
0.83,
0.89,
and
0.776
for
beef,
veal,
lamb,
and
pork,
respectively;
0.877
was
d
the
factor
used
each
for
young
chicken
and
other
chicken.
Boneless
equivalent
for
red
meat
derived
from
carcass
weight
in
1991
by
using
conversion
factors
of
0.663,
0.685,
0.658
and
0.729
for
beef,
veal,
lamb,
and
pork,
respectively;
e
0.597,
0.597
and
0.790
were
the
factors
used
for
young
chicken,
other
chicken,
and
turkey.
Original
data
were
presented
in
lbs;
converted
to
g/
day
by
multiplying
by
a
factor
of
453.6
g/
lb
and
dividing
by
365
days/
yr.
f
Computed
from
unrounded
data.
g
Includes
skin,
neck,
and
giblets.
h
Excludes
amount
of
RTC
chicken
going
to
pet
food
as
well
as
some
water
leakage
that
occurs
when
chicken
is
cut­
up
before
packaging.
i
Source:
USDA,
1993.
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Exposure
Factors
Handbook
Page
August
1997
11­
23
Table
11­
20.
Per
Capita
Consumption
of
Dairy
Products
in
1991a
Food
Item
Per
Capita
Consumption
Food
Item
Per
Capita
(
g/
day)
Consumption
(
g/
day)
j
j
Eggs
Cheese
Farm
Weight
37.8
American
b,
e
Retail
Weight
37.3
Cheddar
11.2
c,
e
Fluid
Milk
and
Cream
289.7
Italian
Plain
Whole
Milk
105.3
Provolone
0.8
Lowfat
Plain
Milk
(
2%)
98.1
Romano
0.2
Lowfat
Plain
Milk
(
1%)
25.8
Parmesan
0.6
Skim
Plain
Milk
29.7
Mozzarella
9.0
Whole
Flavored
Milk
and
Drink
3.4
Ricotta
1.0
Lowfat
Flavored
Milk
and
Drink
8.5
Other
0.07
Buttermilk
(
lowfat
and
skim)
4.2
Miscellaneous
Half
and
Half
Cream
3.9
Swiss
1.5
Light
Cream
0.4
Brick
0.07
Heavy
Cream
1.6
Muenster
0.5
Sour
Cream
3.2
Cream
1.9
Eggnog
0.5
Neufchatel
0.3
Evaporated
and
Condensed
Milk
Other
1.2
i
Canned
Whole
Milk
2.6
Processed
Products
Bulk
Whole
Milk
1.4
Cheese
6.1
Bulk
and
Canned
Skim
Milk
6.2
Foods
and
spreads
4.7
Total
10.2
Cheese
Content
8.5
e
Dry
Milk
Products
Cottage
Cheese
(
lowfat)
1.6
i
Dry
Whole
Milk
0.5
Nonfat
Dry
Milk
3.2
Frozen
Dairy
Products
Dry
Buttermilk
0.3
Ice
Cream
20.3
Total
4.0
Ice
Milk
9.2
e
Dried
Whey
4.5
Sherbet
1.5
Butter
5.2
Total
36.4
Other
2.5
d
f
Blue
0.2
g
Consumed
as
Natural
22.6
Other
Frozen
Products
5.3
h
e
All
Diary
Products
USDA
Donations
17.1
Commercial
Sales
685.2
Total
702.4
All
per
capita
consumption
figures
use
U.
S.
total
populations,
except
fluid
milk
and
cream
data,
which
are
based
on
U.
S.
residential
a
population.
For
eggs,
excludes
shipments
to
U.
S.
territories,
uses
U.
S.
total
population,
July
1,
which
does
not
include
U.
S.
territories.
A
dozen
eggs
converted
at
1.57
pounds.
b
The
factor
for
converting
farm
weight
to
retail
weight
was
0.97
in
1960
and
was
increased
0.003
per
year
until
0.985
was
reached
in
1990.
c
Includes
Colby,
washed
curd,
Monterey,
and
Jack.
d
Computed
from
unrounded
data.
e
Includes
imports
of
Gruyere
and
Emmenthaler.
f
Includes
Gorgonzola.
g
Includes
mellorine,
frozen
yogurt
beginning
1981,
and
other
nonstandardized
frozen
diary
products.
h
Includes
quantities
used
in
other
dairy
products.
i
Original
data
were
presented
in
lbs,
conversions
to
g/
day
were
calculated
by
multiplying
by
a
factor
of
453.6
and
dividing
by
365
days.
j
Source:
USDA,
1993.
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Page
Exposure
Factors
Handbook
11­
24
August
1997
Table
11­
21.
Adult
Mean
Daily
Intake
(
as
consumed)
of
Meat
and
Poultry
Grouped
by
Region
and
Gendera
Mean
Daily
Intake
(
g/
day)

Region
Food
Item
Pacific
Mountain
North
Central
Northeast
South
Male
Female
Male
Female
Male
Female
Male
Female
Male
Female
Beef
84.8
52.8
89.8
59.6
86.8
55.9
71.8
46.6
87.3
54.9
Pork
18.6
12.6
23.7
16.8
26.5
18.8
22.4
15.9
24.4
17.2
Lamb
1.3
1.2
0.5
0.3
0.4
0.4
1.3
1.0
0.5
0.3
Veal
0.4
0.2
0.2
0.2
0.4
0.4
2.8
1.5
0.3
0.3
Variety
Meats/
Game
11.1
7.9
9.1
7.4
11.9
8.0
8.1
6.8
9.4
7.8
Processed
Meats
22.8
15.4
22.9
13.2
26.3
15.8
21.2
15.5
26.0
17.0
Poultry
67.3
56.1
51.0
45.2
51.7
44.7
56.2
49.2
57.7
50.2
Adult
population
represents
consumers
ages
19
and
above.
a
NOTE:
Pacific
=
Washington,
Oregon
and
California
Mountain
=
Montana,
Idaho,
Wyoming,
Utah,
Colorado,
New
Mexico,
Arizona,
and
Nevada
North
Central
=
Ohio,
Illinois,
Indiana,
Wisconsin,
Michigan,
Minnesota,
Iowa,
Missouri,
North
Dakota,
South
Dakota,
Nebraska,
and
Kansas.

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

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

Source:
National
Livestock
and
Meat
Board,
1993.

Table
11­
22.
Amount
(
as
consumed)
of
Meat
Consumed
by
Adults
Grouped
by
Frequency
of
Eatingse
Frequency
of
Eatings
Eaters
(
g)
(
g/
day)
Percent
of
Total
14
Days
Intake
Percent
of
Eaters
Total
Consumption
for
Median
Daily
Male
Female
Non­
Meat
Eaters
1%
20
80
None
None
a
Light
Meat
Eaters
30%
27
73
<
1025
54
b
Medium
Meat
Eaters
33%
39
61
1025­
1584
93
c
Heavy
Meat
Eaters
36%
73
27
>
1548
144
d
A
female
who
is
employed
and
on
a
diet.
She
lives
alone
or
in
a
small
household
(
without
children).
a
Female
who
may
or
may
not
be
on
a
diet.
There
are
probably
2­
4
people
in
her
household
but
that
number
is
not
likely
to
include
children.
b
This
person
may
be
of
either
sex,
might
be
on
a
diet,
and
probably
lives
in
a
household
of
2­
4
people,
which
may
include
children.
c
Male
who
is
not
on
a
diet
and
lives
in
a
household
of
2­
4
individuals,
which
may
include
children.
d
Adult
population
represents
consumers
ages
19
and
above.
e
Source:
National
Livestock
and
Meat
Board,
1993.
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Exposure
Factors
Handbook
Page
August
1997
11­
25
Table
11­
23.
Quantity
(
as
consumed)
of
Meat,
Poultry,
and
Dairy
Products
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)

Average
Standard
Deviation
5
25
50
75
90
95
99
Meata
84.6
107
85
16
46
86
140
224
252
432
Beef
67.3
133
85
41
84
112
168
224
280
448
Pork
49.9
69
69
8
16
44
92
160
194
320
Lamb
1.5
146
84
43
88
123
184
227
280
448
Veal
2.3
130
71
42
84
112
168
224
276
352
Poultry
42.8
128
77
42
82
112
168
224
280
388
Chicken
38.7
131
76
43
84
112
170
224
280
388
Turkey
5.8
105
73
28
57
86
129
172
240
350
Dairy
Products
Eggs
54.3
82
44
40
50
64
100
128
150
237
Butter
31.4
12
13
2
5
7
14
28
28
57
Margarine
43.1
11
11
2
5
7
14
28
28
57
Milkb
82.5
203
134
15
122
244
245
366
488
552
Cheesec
40
41
28
14
28
28
56
58
85
140
Meat
­
beef,
pork,
lamb,
and
veal.

a
Milk
­
fluid
milk,
milk
beverages,
and
milk­
based
infant
formulas.

b
Cheese
­
natural
and
processed
cheese.

c
Source:
Pao
et
al.,
1982
(
based
on
1977­
78
NFCS).
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Page
Exposure
Factors
Handbook
11­
26
August
1997
Table
11­
24.
Percentage
Lipid
Content
(
Expressed
as
Percentages
of
100
Grams
of
Edible
Portions)
of
Selected
Meat
and
Dairy
Productsa
Product
Fat
Percentage
Comment
Meats
Beef
Lean
only
6.16
Raw
Lean
and
fat,
1/
4
in.
fat
trim
9.91
Cooked
Brisket
(
point
half)
19.24
Raw
Lean
and
fat
21.54
Cooked
Brisket
(
flat
half)
Lean
and
fat
22.40
Raw
Lean
only
4.03
Raw
Pork
Lean
only
5.88
Raw
Lean
and
fat
14.95
Raw
Cured
shoulder,
blade
roll,
lean
and
fat
20.02
Unheated
Cured
ham,
lean
and
fat
12.07
Center
slice
Cured
ham,
lean
only
7.57
Raw,
center,
country
style
Sausage
38.24
Raw,
fresh
Ham
4.55
Cooked,
extra
lean
(
5%
fat)
Ham
9.55
Cooked,
(
11%
fat)
9.66
Cooked
17.18
Cooked
Lamb
Lean
5.25
Raw
Lean
and
fat
21.59
Raw
9.52
Cooked
20.94
Cooked
Veal
Lean
2.87
Raw
Lean
and
fat
6.77
Raw
6.58
Cooked
11.39
Cooked
Rabbit
Composite
of
cuts
5.55
Raw
8.05
Cooked
Chicken
Meat
only
3.08
Raw
Meat
and
skin
15.06
Raw
7.41
Cooked
13.60
Cooked
Turkey
Meat
only
2.86
Raw
Meat
and
skin
8.02
Raw
Ground
6.66
Raw
4.97
Cooked
9.73
Cooked
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Exposure
Factors
Handbook
Page
August
1997
11­
27
Table
11­
24.
Percentage
Lipid
Content
(
Expressed
as
Percentages
of
100
Grams
of
Edible
Portions)
of
Selected
Meat
and
Dairy
Products
(
continued)
a
Product
Fat
Percentage
Comment
Dairy
Milk
Whole
3.16
3.3%
fat,
raw
or
pasteurized
Human
4.17
Whole,
mature,
fluid
Lowfat
(
1%)
0.83
Fluid
Lowfat
(
2%)
1.83
Fluid
Skim
0.17
Fluid
Cream
Half
and
half
18.32
Table
or
coffee,
fluid
Medium
23.71
25%
fat,
fluid
Heavy­
whipping
35.09
Fluid
Sour
19.88
Cultured
Butter
76.93
Regular
Cheese
American
29.63
Pasteurized
Cheddar
31.42
Swiss
26.02
Cream
33.07
Parmesan
24.50;
28.46
Hard;
grated
Cottage
1.83
Lowfat,
2%
fat
Colby
30.45
Blue
27.26
Provolone
25.24
Mozzarella
20.48
Yogurt
1.47
Plain,
lowfat
Eggs
8.35
Chicken,
whole
raw,
fresh
or
frozen
Based
on
the
lipid
content
in
100
grams,
edible
portion.
a
Source:
USDA,
1979­
1984.

Table
11­
25.
Fat
Content
of
Meat
Products
Meat
Product
Total
Fat
Percent
Fat
3­
oz
cooked
serving
(
85.05
g)
(
g)
Content
(%)

Beef,
retail
composite,
lean
only
8.4
9.9
Pork,
retail
composite,
lean
only
8.0
9.4
Lamb,
retail
composite,
lean
only
8.1
9.5
Veal,
retail
composite,
lean
only
5.6
6.6
Broiler
chicken,
flesh
only
6.3
7.4
Turkey,
flesh
only
4.2
4.9
Source:
National
Livestock
and
Meat
Board,
1993
.
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Page
Exposure
Factors
Handbook
11­
28
August
1997
Table
11­
26.
Fat
Intake,
Contribution
of
Various
Food
Groups
to
Fat
Intake,
and
Percentage
of
the
Population
in
Various
Meat
Eater
Groups
of
the
U.
S.
Population
Total
Heavy
Meat
Medium
Meat
Light
Meat
Non­
Meat
Population
Eaters
Eaters
Eaters
Eaters
Average
Fat
Intake
(
g)
68.3
84.5
62.5
53.5
32.3
Percent
of
Population
100
36
33
30
1
Meat
Group
(%)
41
44
40
37
33
a
Bread
Group
(%)
24
23
24
26
25
Milk
Group
(%)
12
11
13
14
14
Fruits
(%)
1
1
1
1
1
Vegetables
(%)
9
9
9
9
11
Fats/
oil/
sweets
(%)
13
12
13
14
17
Meat
Group
includes
meat,
poultry,
dry
beans,
eggs,
and
nuts.
a
Source:
National
Livestock
and
MeatBoard,
1993.

Table
11­
27.
Mean
Total
Daily
Dietary
Fat
Intake
(
g/
day)
Grouped
by
Age
and
Gendera
Total
Males
Females
Age
N
Mean
Fat
Intake
N
Mean
Fat
Intake
N
Mean
Fat
Intake
(
yrs)
(
g/
day)
(
g/
day)
(
g/
day)

2­
11
(
months)
871
37.52
439
38.31
432
36.95
1­
2
1,231
49.96
601
51.74
630
48.33
3­
5
1,647
60.39
744
70.27
803
61.51
6­
11
1,745
74.17
868
79.45
877
68.95
12­
16
711
85.19
338
101.94
373
71.23
16­
19
785
100.50
308
123.23
397
77.46
20­
29
1,882
97.12
844
118.28
638
76.52
30­
39
1,628
93.84
736
114.28
791
74.06
40­
49
1,228
84.90
626
99.26
602
70.80
50­
59
929
79.29
473
96.11
456
63.32
60­
69
1,108
69.15
646
80.80
560
59.52
70­
79
851
61.44
444
73.35
407
53.34
$
80
809
54.61
290
68.09
313
47.84
Total
14,801
81.91
7,322
97.18
7,479
67.52
$
2
13,314
82.77
6,594
98.74
8,720
68.06
Total
dietary
fat
intake
includes
all
fat
(
i.
e.,
saturated
and
unsaturated)
derived
from
consumption
of
foods
and
beverages
(
excluding
plain
a
drinking
water).
Source:
Adapted
from
CDC,
1994.
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Exposure
Factors
Handbook
Page
August
1997
11­
29
Table
11­
28.
Percentage
Mean
Moisture
Content
(
Expressed
as
Percentages
of
100
Grams
of
Edible
Portions)
a
Food
Moisture
Content
Percent
Comments
Meat
Beef
71.60
Raw,
composite,
trimmed,
retail
cuts
Beef
liver
68.99
Raw
Chicken
(
light
meat)
74.86
Raw,
without
skin
Chicken
(
dark
meat)
75.99
Raw,
without
skin
Duck
­
domestic
73.77
Raw
Duck
­
wild
75.51
Raw
Goose
­
domestic
68.30
Raw
Ham
­
cured
66.92
Raw
Horse
72.63
Raw,
roasted
Lamb
73.42
Raw,
composite,
trimmed,
retail
cuts
Lard
0.00
Pork
70.00
Raw
Rabbit
­
domestic
72.81
Raw
Turkey
74.16
Cooked,
roasted
Dairy
Products
Eggs
74.57
Raw
Butter
15.87
Raw
Cheese
American
pasteurized
39.16
Regular
Cheddar
36.75
Swiss
37.21
Parmesan,
hard
29.16
Parmesan,
grated
17.66
Cream,
whipping,
heavy
57.71
Cottage,
lowfat
79.31
Colby
38.20
Blue
42.41
Cream
53.75
Yogurt
Plain,
lowfat
85.07
Plain,
with
fat
87.90
Made
from
whole
milk
Human
milk
­
estimated
from
USDA
Survey
Human
87.50
Whole,
mature,
fluid
Skim
90.80
Lowfat
90.80
1%
63.98
Cooked,
roasted
69.11
Raw,
roasted
Based
on
the
water
content
in
100
grams,
edible
portion.
a
Source:
USDA,
1979­
1984.
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Page
Exposure
Factors
Handbook
11­
30
August
1997
Table
11­
29.
Summary
of
Meat,
Poultry,
and
Dairy
Intake
Studies
Study
Survey
Population
Used
in
Calculating
Intake
Types
of
Data
Used
Units
Food
Items
KEY
STUDIES
EPA
Analysis
of
1989­
91
CSFII
Data
Per
capita
1989­
91
CSFII
data;

Based
on
3­
day
average
individual
intake
rates.
g/
kg­
day;
as
consumed
Distributions
of
intake
rates
for
total
meats
and
total
dairy;
individual
food
items.

RELEVANT
STUDIES
AIHC,
1994
Adults,
Per
Capita
USDA
NFCS
1977­
78
data
presented
in
the
1989
version
of
the
Exposure
Factors
Handbook
that
were
analyzed
by
Finley
and
Paustenbach
(
1992).
g/
day
Distribution
for
beef
consumption
presented
in
@
Risk
format.

EPA's
DRES
(
White
et
al.,
1983)
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
meats,
poultry,

and
dairy
products
presented;
complex
food
groups
were
disaggregated
NLMB,
1993
Adult
daily
mean
intake
rates
MRCA's
Menu
Census
g/
day;
as
consumed
Intake
rates
for
various
meats
by
region
and
gender.

Pao
et
al.,
1982
Consumers
only
serving
size
data
provided
1977­
78
NFCS
3­
day
individual
intake
data
g;
as
consumed
Distributions
of
serving
sizes
for
meats,

poultry,
and
diary
products.

USDA,
1980;
1992;

1996a;
1996b
Per
capita
and
consumer
only
grouped
by
age
and
sex
1977­
78
and
1987­
88
NFCS,
and
1994
and
1995
CSFII
1­
day
individual
intake
data
g/
day;
as
consumed
Total
meat,
poultry
and
fish,
total
poultry,

total
milk,
cheese
and
eggs.

USDA,
1993
Per
capita
consumption
based
on
"
food
disappearance"
Based
on
food
supply
and
utilization
data
which
were
provided
by
National
Agricultural
Statistics
Service
(
NASS),
Customs
Service
reports,
and
trade
associations.
g/
day;
as
consumed
Intake
rates
of
meats,
poultry,
and
diary
products;
intake
rates
of
individual
food
items.

U.
S.
EPA/
ORP,

1984a;
1984b
Per
capita
1977­
78
NFCS
Individual
intake
data
g/
day;
as
consumed
Mean
intake
rates
for
total
meats,
total
diary
products,
and
individual
food
items.

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
11
­
Intake
of
Meat
and
Dairy
Products
Exposure
Factors
Handbook
Page
August
1997
11­
31
Table
11­
30.
Summary
of
Recommended
Values
for
Per
Capita
Intake
of
Meat
and
Dairy
Products
and
Serving
Size
Mean
95th
Percentile
Multiple
Percentiles
Study
Total
Meat
Intake
2.1
g/
kg­
day
5.1
g/
kg­
day
see
Table
11­
1
EPA
Analysis
of
CSFII
1989­
91
Data
Total
Dairy
Intake
8.0
g/
kg­
day
29.7
g/
kg­
day
see
Table
11­
2
EPA
Analysis
of
CSFII
1989­
91
Data
Individual
Meat
and
Dairy
Products
see
Tables
11­
3
to
11­
7
see
Tables
11­
3
to
11­
7
see
Tables
11­
3
to
11­
7
EPA
Analysis
of
CSFII
1989­
91
Data
Volume
II
­
Food
Ingestion
Factors
Chapter
11
­
Intake
of
Meat
and
Dairy
Products
Page
Exposure
Factors
Handbook
11­
32
August
1997
Table
11­
31.
Confidence
in
Meats
and
Dairy
Products
Intake
Recommendations
Considerations
Rationale
Rating
Study
Elements
°
Level
of
peer
review
USDA
CSFII
survey
receives
high
level
of
peer
review.
High
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
results.
High
°
Focus
on
factor
of
interest
Analysis
is
specifically
designed
to
address
food
intake.
High
°
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
time
High
the
analysis
was
conducted
for
this
Handbook.

°
Adequacy
of
data
collection
period
Survey
is
designed
to
collect
short­
term
data.
Medium
confidence
for
average
values;
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
population
The
population
studied
was
the
U.
S.
population.
High
°
Characterization
of
variability
Survey
was
not
designed
to
capture
long
term
day­
to­
day
Medium
variability.
Short
term
distributions
are
provided
for
various
age
groups,
regions,
etc.

°
Lack
of
bias
in
study
design
(
high
rating
is
desirable)
Response
rate
was
adequate.
Medium
°
Measurement
error
No
measurements
were
taken.
The
study
relied
on
N/
A
survey
data.

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

°
Agreement
between
researchers
Although
the
CSFII
was
the
only
study
classified
as
key
High
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,
these
Low
confidence
in
the
longdata
are
the
most
recent
and
are
in
agreement
with
term
upper
percentiles
earlier
data.
The
approach
used
to
analyze
the
data
was
adequate.
However,
due
to
the
limitations
of
the
survey
design,
estimation
of
long­
term
percentile
values
(
especially
the
upper
percentiles)
is
uncertain.
Volume
II
­
Food
Ingestion
Factors
Appendix
11A
Exposure
Factors
Handbook
Page
August
1997
11A­
1
APPENDIX
11A
SAMPLE
CALCULATION
OF
MEAN
DAILY
FAT
INTAKE
BASED
ON
CDC
(
1994)
DATA
0.34
x
2,095
kcal
day
x
X
g
&
fat
day
'
82
g
&
fat
day
ˆ
X
'
0.12
g
&
fat
kcal
1,591
kcal
day
x
0.33
x
0.12
g
&
fat
kcal
'
63
g
&
fat
day
Volume
II
­
Food
Ingestion
Factors
Appendix
11A
Exposure
Factors
Handbook
Page
August
1997
11A­
3
Sample
Calculation
of
Mean
Daily
Fat
Intake
Based
on
CDC
(
1994)
Data
CDC
(
1994)
provided
data
on
the
mean
daily
total
food
energy
intake
(
TFEI)
and
the
mean
percentages
of
TFEI
from
total
dietary
fat
grouped
by
age
and
gender.
The
overall
mean
daily
TFEI
was
2,095
kcal
for
the
total
population
and
34
percent
(
or
82
g)
of
their
TFEI
was
from
total
dietary
fat
(
CDC,
1994).
Based
on
this
information,
the
amount
of
fat
per
kcal
was
calculated
as
shown
in
the
following
example.

where
0.34
is
the
fraction
of
fat
intake,
2,095
is
the
total
food
intake,
and
X
is
the
conversion
factor
from
kcal/
day
to
gfat
day.

Using
the
conversion
factor
shown
above
(
i.
e.,
0.12
g­
fat/
kcal)
and
the
information
on
the
mean
daily
TFEI
and
percentage
of
TFEI
for
the
various
age/
gender
groups,
the
daily
fat
intake
was
calculated
for
these
groups.
An
example
of
obtaining
the
grams
of
fat
from
the
daily
TFEI
(
1,591
kcal/
day)
for
children
ages
3­
5
and
their
percent
TFEI
from
total
dietary
fat
(
33
percent)
is
as
follows: