Sources of Protein among US Children & Adolescents, 2005–06
Objective
The purpose of this research was to identify the contributions of specific
foods to intake of protein among children and adolescents age 2 to 18 years.
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Methods
We used the 2005-06 National Health and Nutrition
Examination Survey to determine the contribution of specific foods to intake
of protein. The dietary intake data collected in the survey were catalogued
according to discrete food codes. For this analysis, food codes representing
similar foods -- such as the various types of pasta dishes -- were combined to provide
an indication of the contribution of distinct food items to intake of the
dietary component being studied. That is, the food codes were sorted into 96
mutually exclusive food categories, termed specific foods.
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Tables
There are separate tables for the percentage contribution and
mean contribution of various foods, stratified by age group, sex,
race/ethnicity, and family income.
Mean Intakes of Protein & Percentage Contribution of Various Foods
Mean Intakes of Protein & Mean Contribution of Various Foods
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Key Findings
Among 2-18 year olds, top sources of protein intake contributing at least 5%
are chicken and chicken mixed dishes, pizza, reduced fat milk, beef and beef
mixed dishes, burgers, yeast breads, and pasta and pasta dishes. The major
sources varied somewhat by age, gender, race/ethnicity, and income. For
example:
- Rankings varied somewhat by age: Whole milk is a major contributor for
2-3 year olds (10%) and for 4-8 year olds (6%).
- Rankings varied somewhat by race/ethnicity and income: Major contributors
for Mexican-Americans include whole milk (7%) and Mexican mixed dishes (7%).
Whole milk is also a top source (6%) for 2-18 year olds with a family income
=130% of the poverty income ratio.
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Suggested Citation
Suggested citation for information contained on this page:
Sources of Protein among US Children & Adolescents, 2005–06. Risk Factor Monitoring and Methods Branch Web site. Applied Research Program. National Cancer Institute. http://riskfactor.cancer.gov//diet/foodsources/protein/. Updated December 21, 2010. Accessed February 25, 2013.
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