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.
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.