National Cancer Institute Home at the National Institutes of Health |
Please wait while this form is being loaded....
The Applied Research Program Web site is no longer maintained. ARP's former staff have moved to the new Healthcare Delivery Research Program, the Behavioral Research Program, or the Epidemiology & Genomics Research Program, and the content from this Web site is being moved to one of those sites as appropriate. Please update your links and bookmarks!

Food Sources

Understanding what foods contribute to energy, nutrient, and food group intake enhances our ability to monitor diets relative to recommendations and gives context for dietary guidance. Examining the top sources of dietary constituents that should be reduced is especially helpful for identifying targets for changes in the marketplace and food environment.

The top food sources of the dietary components listed below have been identified using data from the National Health and Nutrition Examination Survey (NHANES). Both the percentage contribution (e.g., 5.3% of energy from soda) and mean contribution (e.g., 114 kcal from soda) of various foods to each dietary component are provided, with stratification by age group, gender, race/ethnicity, and family income.

MyPyramid Food groups


Energy & Discretionary Calories


Last Modified: 11 Apr 2014