Nutrition Attitudes and Dietary Status of Main Meal Planners, Preparers, 1989-91: Results from the 1989-91 Diet and Health Knowledge Survey and the 1989-91 Continuing Survey on Food Intakes by IndividualsSurvey Systems/Food Consumption Laboratory, Beltsville Human Nutrition Research Center, Agriculture Research Service, U.S. Department of Agriculture, 1996 - Diet - 274 pages |
Common terms and phrases
adequacy Selected characteristics answer Number based on respondents Black cholesterol Choose a diet Continuing Survey days of dietary DHKS Diet and Health diet be lower diet by male diet low DIETARY COMPONENT dietary intake Education employed Employment status Estimates Excellent Fair or poor food energy Food Intakes foods with adequate Grade Health Knowledge Survey High importance High Moderate Mean importance of dietary Income level intake per meal Intakes by Individuals least some college Low importance lower or higher main meal planners/preparers male main meal male MMPP meal planners/preparers MMPP Mean intake Mean SEM Mean Moderate importance moderation 1991 nutrient Perceived adequacy Selected Perceived importance Percent All males percentage planner/preparer per day poverty Question Race right compared salt or sodium sample saturated fat scaled responses LOW Self-assessed health status SOURCE sugar Survey and Continuing Survey of Food Table notes Think diet types of information U.S. Department USDA Diet Vitamin White