Table 6 |
||||||
|
Percentage of Participants with Cereals, Breads, Crackers, Prepared Desserts, Noodles, and Rice Present During Five Household Food Inventories |
||||||
|
Number of Household Inventories in Which Foods Were Present |
||||||
|
5 |
4 |
3 |
2 |
1 |
0 |
|
|
|
||||||
|
Dry Cereal |
||||||
|
Unsweetened |
33.3 (3) |
0 |
11.1 (1) |
11.1 (1) |
22.2 (2) |
22.2 (2) |
|
Sweetened |
66.7 (6) |
33.3 (3) |
0 |
0 |
0 |
0 |
|
Oatmeal |
66.7 (6) |
11.1 (1) |
0 |
0 |
0 |
22.2 (2) |
|
Bread |
||||||
|
White |
55.6 (5) |
11.1 (1) |
22.2 (2) |
0 |
0 |
11.1 (1) |
|
Whole wheat |
33.3 (3) |
11.1 (1) |
0 |
0 |
0 |
55.6 (5) |
|
Tortillas |
||||||
|
Corn |
22.2 (2) |
0 |
0 |
22.2 (2) |
33.3 (3) |
22.2 (2) |
|
Flour |
22.2 (2) |
0 |
22.2 (2) |
11.1 (1) |
11.1 (1) |
33.3 (3) |
|
Biscuits |
22.2 (2) |
0 |
33.3 (3) |
11.1 (1) |
0 |
33.3 (0) |
|
Crackers |
||||||
|
Regular |
44.4 (4) |
33.3 (3) |
22.2 (2) |
0 |
0 |
0 |
|
Low fat |
0 |
11.1 (1) |
0 |
0 |
11.1 (1) |
77.8 (7) |
|
Prepared Desserts |
||||||
|
Donuts |
11.1 (1) |
11.1 (1) |
11.1 (1) |
22.2 (2) |
0 |
44.4 (4) |
|
Pan dulce |
0 |
11.1 (1) |
0 |
0 |
22.2 (2) |
66.7 (6) |
|
Cookies |
||||||
|
Regular |
11.1 (1) |
33.3 (3) |
0 |
11.1 (1) |
33.3 (3) |
11.1 (1) |
|
Reduced fat |
0 |
0 |
0 |
0 |
0 |
100 (9) |
|
Noodles and Rice |
||||||
|
Pasta |
77.8 (7) |
11.1 (1) |
11.1 (1) |
0 |
0 |
0 |
|
Ramen |
11.1 (1) |
22.2 (2) |
11.1 (1) |
22.2 (2) |
0 |
33.3 (3) |
|
Rice-A-Roni |
11.1 (1) |
22.2 (2) |
0 |
0 |
33.3 (3) |
33.3 (3) |
|
Rice |
||||||
|
White |
33.3 (3) |
22.2 (2) |
11.1 (1) |
0 |
0 |
33.3 (3) |
|
Brown |
0 |
11.1 (1) |
0 |
0 |
11.1 (1) |
77.8 (7) |
|
Hamburger helper |
55.6 (5) |
11.1 (1) |
11.1 (1) |
0 |
0 |
22.2 (2) |
|
|
||||||
|
Sisk et al. Nutrition Journal 2010 9:19 doi:10.1186/1475-2891-9-19 |
||||||
