Table 5 |
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|
Percentage of Participants with Meat/Poultry/Seafood and Other Protein Foods Present During Five Household Food Inventories |
||||||
|
Number of Household Inventories in Which Foods Were Present |
||||||
|
5 |
4 |
3 |
2 |
1 |
0 |
|
|
|
||||||
|
Beef - regular |
55.6 (5) |
11.1 (1) |
22.2 (2) |
0 |
0 |
11.1 (1) |
|
Pork |
||||||
|
Regular |
11.1 (1) |
0 |
33.3 (3) |
33.3 (3) |
0 |
22.2 (2) |
|
Sausage |
11.1 (1) |
0 |
0 |
44.4 (4) |
22.2 (2) |
22.2 (2) |
|
Bacon |
44.4 (4) |
11.1 (1) |
11.1 (1) |
11.1 (1) |
11.1 (1) |
11.1 (1) |
|
Hot dogs |
||||||
|
Beef/pork |
11.1 (1) |
22.2 (2) |
11.1 (1) |
0 |
33.3 (3) |
22.2 (2) |
|
Turkey/chicken |
0 |
0 |
22.2 (2) |
11.1 (1) |
11.1 (1) |
55.6 (5) |
|
Corn dogs |
0 |
11.1 (1) |
0 |
0 |
22.2 (2) |
66.7 (6) |
|
Lunch meat |
||||||
|
Ham/bologna |
0 |
44.4 (4) |
11.1 (1) |
11.1 (1) |
11.1 (1) |
22.2 (2) |
|
Salami |
0 |
0 |
11.1 (1) |
11.1 (1) |
33.3 (3) |
44.4 (4) |
|
Miscellaneous |
0 |
0 |
11.1 (1) |
0 |
11.1 (1) |
77.8 (7) |
|
Chicken |
||||||
|
Breast |
33.3 (3) |
22.2 (2) |
11.1 (1) |
11.1 (1) |
11.1 (1) |
11.1 (1) |
|
Whole/pieces |
0 |
22.2 (2) |
222.2 (2) |
33.3 (3) |
22.2 (2) |
0 |
|
Breaded |
11.1 (1) |
11.1 (1) |
11.1 (1) |
22.2 (2) |
22.2 (2) |
22.2 (2) |
|
Canned |
11.1 (1) |
22.2 (2) |
22.2 (2) |
11.1 (1) |
11.1 (1) |
22.2 (2) |
|
Turkey |
33.3 (3) |
0 |
11.1 (1) |
22.2 (2) |
0 |
33.3 (3) |
|
Fish |
||||||
|
Not breaded |
11.1 (1) |
11.1 (1) |
11.1 (1) |
11.1 (1) |
11.1 (1) |
44.4 (4) |
|
Breaded |
0 |
0 |
11.1 (1) |
0 |
22.2 (2) |
66.7 (6) |
|
Canned fish |
55.6 (5) |
0 |
33.3 (3) |
11.1 (1) |
0 |
0 |
|
Eggs |
||||||
|
Whole |
88.9 (8) |
11.1 (1) |
0 |
0 |
0 |
0 |
|
Substitute |
11.1 (1) |
0 |
0 |
0 |
0 |
88.9 (8) |
|
Peanut butter |
||||||
|
Regular |
66.7 (6) |
11.1 (1) |
11.1 (1) |
11.1 (1) |
0 |
0 |
|
Reduced fat |
0 |
0 |
11.1 (1) |
11.1 (1) |
11.1 (1) |
66.7 (6) |
|
|
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|
Sisk et al. Nutrition Journal 2010 9:19 doi:10.1186/1475-2891-9-19 |
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