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Usual Intake of Dark-green & Orange Vegetables & Cooked Dry Beans & Peas
Table 8 includes the mean, standard error of the mean, and percentiles of the distribution of intake; Appendix Table A8 provides percentile values (rounded) and their standard errors.
Table 8. Dark-green and orange vegetables and cooked dry beans and peas: Mean (standard error) and percentiles3 of usual intake, 2001-2004
| Age (years) | N1 | Cup Equivalents4 |
Mean (SE)2 | 5% | 10% | 25% | 50% | 75% | 90% | 95% |
Children |
1-3 | 1515 | 0.1 (0.01) | 0.01 | 0.02 | 0.04 | 0.09 | 0.18 | 0.28 | 0.36 |
4-8 | 1701 | 0.1 (0.01) | 0.01 | 0.02 | 0.04 | 0.08 | 0.16 | 0.27 | 0.35 |
Males |
9-13 | 1061 | 0.2 (0.03) | 0.02 | 0.03 | 0.06 | 0.13 | 0.23 | 0.38 | 0.50 |
14-18 | 1424 | 0.2 (0.02) | 0.02 | 0.03 | 0.05 | 0.10 | 0.20 | 0.34 | 0.44 |
19-30 | 1100 | 0.3 (0.03) | 0.03 | 0.05 | 0.10 | 0.19 | 0.34 | 0.53 | 0.68 |
31-50 | 1466 | 0.3 (0.02) | 0.06 | 0.09 | 0.16 | 0.28 | 0.47 | 0.70 | 0.87 |
51-70 | 1252 | 0.3 (0.02) | 0.06 | 0.08 | 0.15 | 0.27 | 0.44 | 0.65 | 0.80 |
71+ | 832 | 0.3 (0.02) | 0.05 | 0.08 | 0.14 | 0.25 | 0.41 | 0.60 | 0.73 |
19+ | 4650 | 0.3 (0.01) | 0.05 | 0.07 | 0.14 | 0.25 | 0.43 | 0.64 | 0.80 |
Females |
9-13 | 1112 | 0.1 (0.01) | 0.02 | 0.03 | 0.05 | 0.11 | 0.19 | 0.31 | 0.40 |
14-18 | 1362 | 0.2 (0.01) | 0.02 | 0.03 | 0.06 | 0.11 | 0.20 | 0.33 | 0.43 |
19-30 | 1325 | 0.2 (0.02) | 0.04 | 0.05 | 0.10 | 0.18 | 0.30 | 0.47 | 0.58 |
31-50 | 1595 | 0.3 (0.02) | 0.05 | 0.08 | 0.14 | 0.25 | 0.41 | 0.60 | 0.73 |
51-70 | 1284 | 0.3 (0.02) | 0.06 | 0.09 | 0.15 | 0.26 | 0.41 | 0.59 | 0.72 |
71+ | 860 | 0.3 (0.01) | 0.06 | 0.08 | 0.14 | 0.24 | 0.38 | 0.54 | 0.66 |
19+ | 5064 | 0.3 (0.01) | 0.05 | 0.07 | 0.13 | 0.23 | 0.38 | 0.56 | 0.69 |
All Persons |
1+ | 17889 | 0.3 (0.01) | 0.03 | 0.05 | 0.10 | 0.20 | 0.35 | 0.55 | 0.69 |
1: Number of persons in sample.
2: Standard error of the mean (df=30).
3: Standard errors of the percentiles are presented in Appendix Table A8.
4: 1 cup equivalent = 1 cup cut-up raw or cooked vegetables; 1/2 cup dried vegetables; 1 cup juice; 2 cups raw leafy greens; 1 cup cooked dry beans or peas.
Table A8. Dark-green and orange vegetables and cooked dry beans and peas: Percentiles (and standard errors) of usual intake, 2001-2004
| Age (years) | Cup Equivalents2 | 5% (SE)1 | 10% (SE) | 25% (SE) | 50% (SE) | 75% (SE) | 90% (SE) | 95% (SE) |
Children |
1-3 | 0.0 (0.00) | 0.0 (0.01) | 0.0 (0.01) | 0.1 (0.01) | 0.2 (0.01) | 0.3 (0.03) | 0.4 (0.04) |
4-8 | 0.0 (0.01) | 0.0 (0.01) | 0.0 (0.01) | 0.1 (0.01) | 0.2 (0.01) | 0.3 (0.02) | 0.4 (0.03) |
Males |
9-13 | 0.0 (0.01) | 0.0 (0.01) | 0.1 (0.01) | 0.1 (0.02) | 0.2 (0.04) | 0.4 (0.06) | 0.5 (0.08) |
14-18 | 0.0 (0.01) | 0.0 (0.01) | 0.1 (0.01) | 0.1 (0.02) | 0.2 (0.02) | 0.3 (0.04) | 0.4 (0.06) |
19-30 | 0.0 (0.01) | 0.1 (0.01) | 0.1 (0.02) | 0.2 (0.02) | 0.3 (0.04) | 0.5 (0.06) | 0.7 (0.08) |
31-50 | 0.1 (0.02) | 0.1 (0.02) | 0.2 (0.02) | 0.3 (0.02) | 0.5 (0.02) | 0.7 (0.04) | 0.9 (0.05) |
51-70 | 0.1 (0.01) | 0.1 (0.01) | 0.1 (0.02) | 0.3 (0.02) | 0.4 (0.03) | 0.6 (0.05) | 0.8 (0.07) |
71+ | 0.1 (0.01) | 0.1 (0.01) | 0.1 (0.02) | 0.2 (0.02) | 0.4 (0.03) | 0.6 (0.05) | 0.7 (0.07) |
19+ | 0.0 (0.01) | 0.1 (0.01) | 0.1 (0.02) | 0.3 (0.02) | 0.4 (0.02) | 0.6 (0.03) | 0.8 (0.05) |
Females |
9-13 | 0.0 (0.01) | 0.0 (0.01) | 0.1 (0.01) | 0.1 (0.01) | 0.2 (0.02) | 0.3 (0.03) | 0.4 (0.04) |
14-18 | 0.0 (0.01) | 0.0 (0.01) | 0.1 (0.01) | 0.1 (0.01) | 0.2 (0.02) | 0.3 (0.04) | 0.4 (0.05) |
19-30 | 0.0 (0.01) | 0.1 (0.01) | 0.1 (0.01) | 0.2 (0.01) | 0.3 (0.02) | 0.5 (0.05) | 0.6 (0.07) |
31-50 | 0.1 (0.01) | 0.1 (0.02) | 0.1 (0.02) | 0.3 (0.02) | 0.4 (0.03) | 0.6 (0.05) | 0.7 (0.07) |
51-70 | 0.1 (0.01) | 0.1 (0.02) | 0.2 (0.02) | 0.3 (0.02) | 0.4 (0.03) | 0.6 (0.05) | 0.7 (0.08) |
71+ | 0.1 (0.02) | 0.1 (0.02) | 0.1 (0.02) | 0.2 (0.02) | 0.4 (0.02) | 0.5 (0.04) | 0.7 (0.05) |
19+ | 0.0 (0.01) | 0.1 (0.01) | 0.1 (0.01) | 0.2 (0.01) | 0.4 (0.02) | 0.6 (0.04) | 0.7 (0.06) |
All |
1+ | 0.0 (0.00) | 0.0 (0.01) | 0.1 (0.01) | 0.2 (0.01) | 0.4 (0.01) | 0.5 (0.02) | 0.7 (0.03) |
1: Standard error of the percentile.
2: 1 cup equivalent = 1 cup cut-up raw or cooked vegetables; 1/2 cup dried vegetables; 1 cup juice; 2 cups raw leafy greens; 1 cup cooked dry beans or peas.
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