Development of Food Group Composites and Nutrient Profiles for the MyPyramid Food Guidance System
Abstract
Objective
To identify food selections in each MyPyramid food group or subgroup reflective of typical consumption patterns by Americans, and the nutrient intake that can be expected from consuming a specified amount of these foods from each group, in a low-fat and no-added-sugars form.
Design
An analytical process to identify food consumption choices within each food group and subgroup using national food consumption surveys, and to identify the expected nutrient content of each group using food composition databases.
Variables Measured
Relative consumption of foods within each food group; nutrient content for each food group and subgroup (energy plus 27 nutrients).
Analysis
Disaggregated foods from consumption surveys into component ingredients. Combined similar ingredients into “item clusters” and determined relative consumption of each. Calculated a consumption-weighted nutrient profile for each food group.
Results
Consumption-weighted food intake selections and nutrient profiles were developed for all MyPyramid food groups and subgroups.
Conclusions and Implications
This analytical process derived food group and subgroup composites which estimate typical food choices within each MyPyramid food group. These were used to assess the adequacy of the MyPyramid food intake patterns as they were being iteratively developed.
1USDA Center for Nutrition Policy and Promotion, Alexandria, VA
2FDA Center for Food Safety and Applied Nutrition, formerly with USDA Center for Nutrition Policy and Promotion, Alexandria, VA
Address for correspondence: Kristin Marcoe, MBA, RD, USDA Center for Nutrition Policy and Promotion, 3101 Park Center Drive, Room 1034, Alexandria, VA 22302; Phone: (703) 305-7600; Fax: (703) 305-3300
All of the figures in this article have also been compiled into an online slideshow. See www.JNEB.org, under supplementary material for this article.
ABSTRACT