Table 5

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)


Sisk et al. Nutrition Journal 2010 9:19   doi:10.1186/1475-2891-9-19

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