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

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