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Table 4 Intake by food category and age-gender based on NHANES 2015–2016 data
256
Food category Key nutrients and Recom- Men: Actual intake by age group Recom- Women: Actual intake by age group
bioacve compounds mended: mended:
provided Mena > 20 y 50-59 y 60-69 y > 70 y Womenb > 20 y 50-59 y 60-69 y > 70 y
c
TOTAL VEGETABLES Vitamins A and C, folate, 2.5 – 3.5 1.63 1.68 1.81 1.6 2–3 1.48 1.54 1.6 1.28
magnesium, potassium,
fiber
Dark Green Lutein, zeaxanthin, folate, 0.2 – 0.4 0.15 0.12 0.21 0.11 0.2 – 0.3 0.19 0.21 0.22 0.13
vegetables vitamins E and K
Red vegetablesd Lycopene, anthocyanins 0.8 – 1 0.41 0.45 0.4 0.43 0.6 – 0.9 0.34 0.36 0.30 0.36
Orange vegetablesd Carotenoids
TOTAL FRUIT Vitamin C, potassium, 2 – 2.5 0.95 0.9 0.97 1.06 1.5 – 2 0.92 0.92 0.86 1.08
folate, flavonoids, fiber
Berries and Melonse Anthocyanins NA 0.21 0.17 0.28 0.29 NA 0.27 0.38 0.19 0.34
e
Citrus Fruit Vitamin C
TOTAL GRAINS Carbohydrate, selenium 6 - 10 7.36 7 6.75 6.2 5–7 5.4 5.1 4.66 5.12
manganese, magnesium,
iron, B-vitaminsf
Whole Grains Fiber plus same nutrients 3-5 1.05 1.10 1.25 1.21 3–4 0.82 0.85 0.80 0.88
as total grains
TOTAL DAIRY Calcium, phosphorus, 3 1.71 1.72 1.34 1.51 3 1.29 1.32 1.19 1.22
vitamin D
Fluid milkg Calcium, vitamin Dh NA 0.70 0.76 0.63 0.85 NA 0.57 0.60 0.60 0.59
Cheese Calcium, saturated fatsi NA 0.89 0.85 0.59 0.54 NA 0.59 0.61 0.44 0.47
TOTAL PROTEIN Protein, B-vitamins, iron, 5.5 - 7 7.52 7.6 7.06 5.55 5–6 5.21 5.47 4.92 4.14
magnesium, vitamin E,
zinc, phosphorus,
potassium, vitamin B12
Seafoods high in Omega-3 fay acids 1.1 – 1.4 0.19 0.14j 0.15j 0.18j 1.1 – 1.3 0.18 0.12j 0.21j 0.20j
omega-3 fay acids
Nuts and Seeds Omega-3, -9 fay acids, 0.7 – 0.9 0.88 0.87 1.13 0.86 0.6 – 0.7 0.73 1.03 0.62 0.61
vitamin E, magnesium
Soybeank Phytosterols, protein 0.11 0.08j 0.05j 0.04 0.11 0.12j 0.07j 0.05
Eggs Yolk – choline, vitamin A NA 0.62 0.60 0.60 0.54 0.54 0.56 0.52 0.45
White – protein
C. J. Rollins and A. Verdell
16
Total intakes for a category are highlighted in gray. Light green highlighting indicates at least minimum adequate intake was achieved for the age-gender group; however, adequate
intake does not necessarily correlate with the Dietary Guidelines for Americans (e.g., meeting recommendations for total grains does not meet Dietary Guidelines for Americans
unless at least half of the intake is whole grains)
Fruits, vegetables, and dairy are listed as cup equivalents per day. Grain and protein are listed as ounce equivalents per day
NA not available, not currently tracked as a separate category with NHANES data, or not provided in the USDA Healthy U.S.-Style Eating Pattern as a separate intake
recommendation; y years
a
Recommended intake for men is based on USDA Healthy U.S.-Style Eating Pattern intake ranges for 2000–2800 calories per day. Recommendations given as amounts per week
in the Eating Pattern are listed here as average cup or ounce equivalents per day
b
Recommended intake for women is based on USDA Healthy U.S.-Style Eating Pattern intake ranges for 1600–2200 calories per day. Recommended USDA Healthy U.S.-Style
Eating Pattern intake ranges for calories less than 1600 daily are not intended for adults. Recommendations given as amounts per week in the Eating Pattern are listed here as
Nutrition in Older Adults
average cup or ounce equivalents per day

c
Vegetables provide carotenoid precursors of vitamin A, not preformed vitamin A
d
Tracked as a single intake group in NHANES; different major nutrient(s) and phytonutrients indicated by listing on separate lines under columns 1 (food category) and 2 (key
nutrients and phytochemicals provided) but a single amount under recommended and intake columns
e
Tracked as a single intake group in NHANES; different major nutrient(s) and phytonutrients indicated by listing on separate lines under columns 1 (food category) and 2 (key
nutrients and phytochemicals provided) but a single amount under recommended and intake columns
f
Fortified grains have the vitamins that were removed during processing added back, otherwise refined grains would be low in these nutrients
g
Fluid milk includes calcium fortified soymilk. Low-fat or fat-free milk is preferred to limit intake of saturated fats
h
Milk is not naturally high in vitamin D; however, nearly all commercially processed milk in the United States is voluntarily enriched with vitamin D, making it a significant source
i
Saturated fat is an undesirable component and intake should be limited to under 10% of calories in the diet
j
The relative standard error exceeds 30% for this estimate
k
Includes soybean products except calcium fortified soymilk (included under fluid milk). USDA Healthy U.S.-Style recommended intake ranges incorporate soybean with nuts and
seeds, although NHANES data tracks soybean intake separately
Compiled from references [15, 19, 20]
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Table 4 Intake by food category and age-gender based on NHANES 2015–2016 data

average cup or ounce equivalents per day

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