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Usual Intake of Total Milk, Yogurt, & Cheese
Table 32 includes the mean, standard error of the mean, and percentiles of the distribution of intake; Appendix Table A32 provides percentile values (rounded) and their standard errors.
Table 32. Total milk, yogurt, and cheese: 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 | 2.5 (0.07) | 0.95 | 1.20 | 1.70 | 2.35 | 3.10 | 3.87 | 4.38 |
4-8 | 1701 | 2.3 (0.07) | 0.84 | 1.08 | 1.57 | 2.18 | 2.91 | 3.65 | 4.12 |
Males |
9-13 | 1061 | 2.6 (0.10) | 0.80 | 1.07 | 1.62 | 2.40 | 3.38 | 4.43 | 5.18 |
14-18 | 1424 | 2.5 (0.10) | 0.74 | 1.00 | 1.55 | 2.32 | 3.29 | 4.34 | 5.04 |
19-30 | 1100 | 2.2 (0.10) | 0.57 | 0.79 | 1.29 | 1.99 | 2.87 | 3.83 | 4.52 |
31-50 | 1466 | 1.8 (0.06) | 0.45 | 0.63 | 1.03 | 1.63 | 2.40 | 3.28 | 3.87 |
51-70 | 1252 | 1.5 (0.05) | 0.33 | 0.48 | 0.81 | 1.31 | 1.96 | 2.69 | 3.21 |
71+ | 832 | 1.6 (0.06) | 0.39 | 0.54 | 0.88 | 1.39 | 2.06 | 2.83 | 3.36 |
19+ | 4650 | 1.8 (0.04) | 0.42 | 0.60 | 0.99 | 1.59 | 2.38 | 3.26 | 3.87 |
Females |
9-13 | 1112 | 2.1 (0.08) | 0.69 | 0.91 | 1.34 | 1.93 | 2.64 | 3.40 | 3.92 |
14-18 | 1362 | 1.7 (0.07) | 0.46 | 0.65 | 1.02 | 1.54 | 2.18 | 2.87 | 3.34 |
19-30 | 1325 | 1.5 (0.06) | 0.39 | 0.56 | 0.92 | 1.41 | 2.03 | 2.69 | 3.14 |
31-50 | 1595 | 1.4 (0.04) | 0.34 | 0.50 | 0.83 | 1.29 | 1.87 | 2.50 | 2.92 |
51-70 | 1284 | 1.2 (0.04) | 0.28 | 0.41 | 0.70 | 1.11 | 1.64 | 2.21 | 2.62 |
71+ | 860 | 1.2 (0.04) | 0.28 | 0.41 | 0.69 | 1.09 | 1.60 | 2.15 | 2.53 |
19+ | 5064 | 1.4 (0.03) | 0.32 | 0.47 | 0.79 | 1.24 | 1.81 | 2.44 | 2.86 |
All Persons |
1+ | 17889 | 1.8 (0.03) | 0.41 | 0.59 | 0.98 | 1.56 | 2.33 | 3.19 | 3.79 |
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 A32.
4: 1 cup equivalent = 1 cup of milk or yogurt; the amount of cheese that contains the same amount of calcium (302 mg) as 1 cup of skim milk (generally 1.5 ounces natural cheese or 2 ounces processed cheese).
Table A32. Total milk, yogurt, and cheese: 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 | 0.9 (0.08) | 1.2 (0.07) | 1.7 (0.06) | 2.3 (0.07) | 3.1 (0.11) | 3.9 (0.16) | 4.4 (0.21) |
4-8 | 0.8 (0.06) | 1.1 (0.06) | 1.6 (0.05) | 2.2 (0.06) | 2.9 (0.10) | 3.6 (0.16) | 4.1 (0.21) |
Males |
9-13 | 0.8 (0.07) | 1.1 (0.07) | 1.6 (0.08) | 2.4 (0.09) | 3.4 (0.13) | 4.4 (0.19) | 5.2 (0.25) |
14-18 | 0.7 (0.08) | 1.0 (0.08) | 1.6 (0.09) | 2.3 (0.09) | 3.3 (0.12) | 4.3 (0.18) | 5.0 (0.23) |
19-30 | 0.6 (0.06) | 0.8 (0.06) | 1.3 (0.08) | 2.0 (0.10) | 2.9 (0.13) | 3.8 (0.20) | 4.5 (0.25) |
31-50 | 0.4 (0.05) | 0.6 (0.06) | 1.0 (0.06) | 1.6 (0.06) | 2.4 (0.08) | 3.3 (0.13) | 3.9 (0.17) |
51-70 | 0.3 (0.04) | 0.5 (0.04) | 0.8 (0.04) | 1.3 (0.05) | 2.0 (0.08) | 2.7 (0.12) | 3.2 (0.16) |
71+ | 0.4 (0.04) | 0.5 (0.05) | 0.9 (0.05) | 1.4 (0.06) | 2.1 (0.09) | 2.8 (0.13) | 3.4 (0.17) |
19+ | 0.4 (0.04) | 0.6 (0.04) | 1.0 (0.04) | 1.6 (0.04) | 2.4 (0.06) | 3.3 (0.12) | 3.9 (0.16) |
Females |
9-13 | 0.7 (0.05) | 0.9 (0.05) | 1.3 (0.06) | 1.9 (0.08) | 2.6 (0.11) | 3.4 (0.15) | 3.9 (0.18) |
14-18 | 0.5 (0.05) | 0.7 (0.05) | 1.0 (0.06) | 1.5 (0.07) | 2.2 (0.08) | 2.9 (0.11) | 3.3 (0.13) |
19-30 | 0.4 (0.04) | 0.6 (0.05) | 0.9 (0.05) | 1.4 (0.06) | 2.0 (0.08) | 2.7 (0.10) | 3.1 (0.13) |
31-50 | 0.3 (0.03) | 0.5 (0.03) | 0.8 (0.03) | 1.3 (0.04) | 1.9 (0.06) | 2.5 (0.08) | 2.9 (0.11) |
51-70 | 0.3 (0.03) | 0.4 (0.03) | 0.7 (0.03) | 1.1 (0.03) | 1.6 (0.05) | 2.2 (0.08) | 2.6 (0.10) |
71+ | 0.3 (0.03) | 0.4 (0.03) | 0.7 (0.04) | 1.1 (0.04) | 1.6 (0.05) | 2.1 (0.07) | 2.5 (0.08) |
19+ | 0.3 (0.03) | 0.5 (0.03) | 0.8 (0.03) | 1.2 (0.03) | 1.8 (0.04) | 2.4 (0.07) | 2.9 (0.09) |
All |
1+ | 0.4 (0.02) | 0.6 (0.02) | 1.0 (0.02) | 1.6 (0.03) | 2.3 (0.04) | 3.2 (0.06) | 3.8 (0.08) |
1: Standard error of the percentile.
2: 1 cup equivalent = 1 cup of milk or yogurt; the amount of cheese that contains the same amount of calcium (302 mg) as 1 cup of skim milk (generally 1.5 ounces natural cheese or 2 ounces processed cheese).
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