MyPyramid Food Groups Research Articles

Effect of Food Processing on Total Antioxidant Capacity

Abstract Objectives Ultra-processed foods (UPF) make up the majority of energy intake in the United States. Consumption of these foods is correlated with poor health outcomes related to chronic inflammation. The objective of this study is to examine the relationship between food processing and total antioxidant capacity (TAC). It was hypothesized that TAC will be highest in Minimally Processed (MIN), lower in Processed (PRO), and lowest in Ultra-processed foods (UPF). Methods TAC (mmol/100g) data were obtained for 3,139 foods from a published data set. Food items were coded to agreement by the research team into three groups of the NOVA classification (MIN, PRO, UPF) as well as MyPyramid food groups (with alcohol and beverage groups added). A Kruskal-Wallis and Mann-Whitney U Test were used to determine significance across and between groups, respectively, with an alpha of 0.05. Results The mean TAC of all three NOVA groups for all food items were significantly different (MIN: 11.66 ± 46.29; PRO: 0.85 ± 1.79; UPF: 0.80 ± 1.93; P < 0.001). While all MyPyramid groups had significant differences in mean TAC between food processing groups (P < 0.05 for all), Fruits, Alcohol, and Bean, Nuts, and Seeds supported the hypothesis. Whereas, mixed results were found for all other MyPyramid groups and did not support the hypothesis (i.e., mean TAC was not always lower in higher processed foods). Conclusions Generally, foods that were more processed were lower in TAC. However, this trend does not hold for all MyPyramid food groups which could be attributed to the varying food processing techniques (e.g., fortification and additives). The lower total antioxidant capacity, on average, of UPFs could be a mechanism through which consumption of these foods promotes inflammatory chronic disease. Funding Sources None.

Characterizing Ultra-Processed Foods by Energy Density, Nutrient Density, and Cost

Background: The NOVA food classification scheme divides foods into ultra-processed, processed, unprocessed, and culinary ingredients. Ultra-processed foods contribute >60% of energy to diets in the US.Objective: To characterize ultra-processed foods by energy density, nutrient density, and monetary cost.Methods: The 384 component foods of Fred Hutch (FHCRC) food frequency questionnaire (FFQ), were assigned to 4 NOVA categories and to 7 USDA MyPyramid food groups. Energy density was kcal/g. Nutrient density was measured using the Nutrient Rich Food index NRF9.3. Food prices were collected in local supermarkets from 2004 to 2016. Analyses examined time trends in food prices by NOVA category and by USDA food group.Results: The ultra-processed classification captured mostly grains (91%), fats and sweets (73%), dairy (71%), and beans, nuts and seeds (70%), but only 36% of meat, poultry and fish, 26% of vegetables, and 20% of fruit. Compared to unprocessed foods, ultra-processed foods had lower nutrient density (NRF9.3 per 100 kcal: 21.2 vs. 108.5),higher energy density (mean (SD): 2.2 vs. 1.10 in kcal/g), and lower per calorie cost (0.55 vs. 1.45 in $/100 kcal). Ultra-processed foods did not increase in price as much as unprocessed foods over the 12 year period.Conclusion: Ultra-processed foods tend to be energy-dense, low-cost, and nutrient-poor. Low energy cost could be one mechanism linking ultra-processed foods with negative health outcomes. Food-based Dietary Guidelines may need to address food processing in relation to economic aspects of food choice.

Examination of the Relationship of Dairy Product Consumption and Dietary Calcium with Body Mass Index Percentile in Children

Aim: The purpose of this study was to assess the relationships of dairy product and calcium intake with BMI percentile in children. Methods: In this cross-sectional analysis, the relationships of dairy product (cup equivalents/day) and dietary calcium (mg/day) (measured by 24 hour recall) consumption with BMI percentile [derived from Centers for Disease Control and Prevention (CDC) sex-specific BMI-for-age growth charts] were assessed in 101 healthy U.S. children (ages 8-13). Results: Subject characteristics included (mean + SD): dairy product consumption (2.8 + 1.4 cup equivalents/day), dietary calcium (1039.4 + 431.4 mg/day), and BMI percentile (70.1 + 29.7). Dairy product intake and dietary calcium were inversely related to BMI percentile (p= 0.005). In subjects <85th BMI percentile (n= 50 normal weight and n= 3 underweight), there was an inverse association of dairy product intake with BMI percentile (p= 0.001) and calcium intake with BMI percentile (p< 0.001). However, no association of dairy product consumption or calcium intake with BMI percentile was observed in overweight (85th percentile ≤ BMI < 95th percentile, n= 19) or obese subjects (BMI > 95th percentile, n= 29). Removal of underweight subjects from the analysis only minimally impacted the results. Differences in dietary intake (MyPyramid food groups, calories, macronutrients, micronutrients) among normal, overweight, and obese subgroups were examined. No significant differences were detected between groups, and removing underweight subjects did not change the findings. Conclusions: These results provide the basis for further investigation into a potential role of dairy and calcium in achieving a healthy body weight in children.

Abstract 029: The Automated Self-Administered 24-Hour Dietary Recall (ASA24): A Research Resource from the National Cancer Institute (NCI)

Introduction: Extensive evidence has demonstrated that 24-hour dietary recalls (24HRs) provide high-quality dietary intake data with minimal bias, making them the preferred tool for nutrition monitoring and, potentially, for studying diet and disease associations. Traditional 24HRs, however, are expensive and impractical for large-scale research because they rely on trained interviewers, and require multiple administrations to estimate usual intakes. To address these challenges, NCI developed ASA24. System: The ASA24 system is a publicly available web-based software tool that enables automated and self-administered 24HRs for epidemiologic, intervention, behavioral, or clinical research. ASA24 consists of a Respondent application used by participants to enter recall data and a Researcher application used by researchers to manage study logistics and obtain nutrient and food level data. The format and design of the Respondent application are modeled on USDA’s interviewer-administered Automated Multiple Pass Method (AMPM) 24HR, which uses multi-level food probes to assess food types and amounts. A Beta version of ASA24, released in 2009, has been used by over 100 researchers to collect over 20,000 recalls. Version 1 of ASA24, released in September 2011, offers improved functionality, features, and usability. Respondents report their intakes using a list of foods and beverages from USDA’s most current Food and Nutrient Database for Dietary Studies (FNDDS 4.1). Multiple images are shown to help respondents estimate portion size. ASA24 allows respondents to: 1) find foods and beverages by browsing or searching, 2) move or copy a food or beverage to a different meal, edit a meal, adjust reported amounts, or correct double reports, 3) review a final list of the day’s intake, and 4) access help. Resulting data files include food codes, nutrients, and MyPyramid food group equivalents for each day and each food, as well as variables to calculate Healthy Eating Index scores. Additional optional modules querying location of meals, who one ate with, TV/computer use during meals, and supplement intake are available, as well as a Spanish language version. Evaluation: ASA24 will be compared to traditional interviewer-administered recalls in a large sample of adults and within a smaller feeding study. The measurement error structure of ASA24 will be evaluated against doubly-labeled water and multiple 24-hour urinary nitrogen collections in three large on-going cohorts (NCI’s AARP Diet and Health Study, and Harvard’s Nurses Health Study and Health Professionals Follow-up Study). Conclusion: ASA24 has the potential to improve dietary assessment by enhancing the feasibility and cost-effectiveness of collecting high-quality dietary data.

One hundred percent orange juice consumption is associated with better diet quality, improved nutrient adequacy, and no increased risk for overweight/obesity in children

The purpose of this study was to examine the association of 100% orange juice (OJ) consumption by children 2 to 18 years of age (n = 7250) participating in the 2003 to 2006 National Health and Nutrition Examination Survey with intakes of select nutrients, MyPyramid food groups, diet quality-measured by the Healthy Eating Index-2005, weight status, and associated risk factors. The National Cancer Institute method was used to estimate the usual intake of 100% OJ consumption, selected nutrients, and MyPyramid food groups. Percentages of the population below the Estimated Average Requirement were determined. Covariate adjusted logistic regression was used to determine if consumers had a lower odds ratio of being overweight or obese. Usual per capita intake of 100% OJ was 1.7 oz/d. Among consumers, the usual intake of 100% OJ for children (n = 2183; 26.2% of population) was 10.2 oz/d. Consumers had higher (P < .05) energy intakes than nonconsumers (9148 ± 113 vs 8625 ± 473 kJ). However, there were no differences in weight or body mass index in consumers and nonconsumers, and there was no significant difference in the risk of being overweight or obese between consumers and nonconsumers (odds ratio, 0.86; 95% confidence interval, 0.70-1.05). Compared with nonconsumers, consumers had a higher (P < .01) percentage (% ± SE) of the population meeting the Estimated Average Requirement for vitamin A (19.6 ± 2.0 vs 30.2 ± 1.4), vitamin C (0.0 ± 0.0 vs 29.2 ± 1.2), folate (1.3 ± 0.3 vs 5.1 ± 0.6), and magnesium (25.5 ± 2.0 vs 39.0 ± 11). The Healthy Eating Index-2005 was significantly (P < .01) higher in consumers (52.4 ± 0.4 vs 48.5 ± 0.3). Consumers also had higher intakes of total fruit, fruit juice, and whole fruit. Moderate consumption of 100% OJ should be encouraged in children as a component of a healthy diet.

What Can Low Income Households Reveal about MyPyramid Food Group Purchasing?

What Can Low Income Households Reveal about MyPyramid Food Group Purchasing?

Association between the Healthy Eating Index and bone turnover markers in US postmenopausal women aged ≥45 y

Some studies have reported that overall diet quality affects bone status in postmenopausal women; however, the findings are inconsistent. Our primary objective was to examine the association between overall diet quality and bone turnover markers (BTMs) in postmenopausal women aged ≥45 y by using the Healthy Eating Index 2005 (HEI-2005)-a diet quality-assessment tool-developed by the US Department of Agriculture. Our secondary objective was to explore the associations between the components of the HEI-2005 and the MyPyramid food groups and BTMs. We used cross-sectional data from NHANES 1999-2002. Multiple regression models with adjustments for relevant confounders were used to examine the relation between the total HEI-2005 score and its components and food groups and serum bone-specific alkaline phosphatase (BAP), a biomarker of bone formation, and urinary N-telopeptides/creatinine (uNTx/Cr), a biomarker of bone resorption. No association was found between the total HEI-2005 score and BTMs. The milk group component of HEI-2005 had a significant negative linear relation with uNTx/Cr. Women in the lowest tertile of the MyPyramid milk group had the highest uNTx/Cr. Those in the highest tertile of energy-adjusted added sugar intake had the highest BAP. Our results support the ability of a healthy diet with adequate dairy intake to promote bone health in aging women. However, we found that the HEI-2005 is not a good measure of healthy eating for optimal bone health. Further research is needed to develop an overall dietary assessment tool in relation to bone health for postmenopausal women.

Inverse associations between adults' intakes of sugar‐sweetened beverages and intakes of shortfall nutrients and MyPyramid food groups: Findings from What We Eat in America (WWEIA), NHANES 2007–2008

Inverse associations between adults' intakes of sugar‐sweetened beverages and intakes of shortfall nutrients and MyPyramid food groups: Findings from What We Eat in America (WWEIA), NHANES 2007–2008

Nutritional Quality of Emergency Foods

Food insecurity is associated with increased risk of diet-related disease. A key initiative of the Oregon Food Bank is to improve nutritional quality of emergency foods. The purpose of this study was to categorize products distributed by the Oregon Food Bank into food groups by pounds (as-purchased) and MyPyramid units (edible portion). Using a “MyPyramid Day” to describe the number of units required daily from each food group for a 2,000-kcal/day reference diet, we calculated the number of MyPyramid Days distributed in 1 year (2004-2005) by the Oregon Food Bank. Of the 36.4 million pounds of food analyzed, 24.2 million (66%) fell into MyPyramid (grains, fruit, vegetables, meat/beans, and milk), with the remaining categorized as condiments/baking supplies (2.48 M, 7%), discretionary calories (2.91 M, 8%), combination foods (2.87 M, 8%), and variety/unknown (3.96 M, 11%). Fewer MyPyramid Days were distributed (in millions of MyPyramid Days) from the fruit (5.85 M) and milk (5.95 M) groups than were foods from the grains (10.02 M), meat/beans (9.99 M), and vegetables (10.25 M) groups. A MyPyramid Day is useful for measuring distribution of foods from MyPyramid food groups. However, the utility of these results depends on whether a food assistance network has the capacity to improve quality through increased distribution of foods (either from donations or purchases) from specific food groups. Results can be used to identify foods to target for increase in food resource development efforts to improve the overall nutritional quality of foods provided to recipients.

Pick Your Portion Sizes

Is it tricky to visualize the recommended amounts of foods from the five MyPyramid food groups or determine how much food from each food group you should eat? Since there is not always time or resources for using measuring cups or food scales to help you accurately measure your food, this revised one-page handout helps you picture these amounts, using common household objects for comparison. Written by Jennifer Hillan and Claudia Peñuela, and published by the UF Department of Family Youth and Community Sciences, February 2011.

Food Group Categories of Low-income African American Women

Objective Describe lay food group categories of low-income African American women and assess the overlap of lay food groups and MyPyramid food groups. Design A convenience sample of African American mothers from a low-income Chicago neighborhood performed a card-sorting task in which they grouped familiar food items into food groups. Setting One-on-one interviews in a neighborhood community center. Participants Twenty-eight African American mothers. Main Outcome Measure A hierarchical taxonomy of food groups for each participant, represented as a matrix of distances among food items in the individual sort of each participant. Analysis Cultural consensus analysis, hierarchical cluster analysis, and coding of food group category labels and sorting justifications. Results Consensus analysis revealed a consistent cultural model of lay food groups among the women. Lay food groups were systematically different from MyPyramid food groups. Lay food groups were more influenced by how food items are prepared or when and how food items are eaten than are MyPyramid food group categories. Conclusions and Implications Nutrition messages framed using lay food group categories of low-income African Americans may be more effective for that population than messages using MyPyramid food group categories.

Sources of Mypyramid Intakes among School Children

Identifies major contributors to children's intake of MyPyramid food groups, and strategies for improving the quality of children's diets.

Are School Employees Role Models of Healthful Eating? Dietary Intake Results from the ACTION Worksite Wellness Trial

Background Little is known about the dietary intake of school employees, a key target group for improving school nutrition. Objective To investigate selected dietary variables and weight status among elementary school personnel. Design Cross-sectional, descriptive study. Subjects/setting Elementary school employees (n=373) from 22 schools in a suburban parish (county) of southeastern Louisiana were randomly selected for evaluation at baseline of ACTION, a school-based worksite wellness trial. Methods Two 24-hour dietary recalls were administered on nonconsecutive days by registered dietitians using the Nutrition Data System for Research. Height and weight were measured by trained examiners and body mass index calculated as kg/m 2. Statistical analyses performed Descriptive analyses characterized energy, macronutrient, fiber, and MyPyramid food group consumption. Inferential statistics ( t tests, analysis of variance, χ 2) were used to examine differences in intake and compliance with recommendations by demographic and weight status categories. Results Approximately 31% and 40% of the sample were overweight and obese, respectively, with higher obesity rates than state and national estimates. Mean daily energy intake among women was 1,862±492 kcal and among men was 2,668±796 kcal. Obese employees consumed more energy (+288 kcal, P<0.001) and more energy from fat ( P<0.001) than those who were normal weight. Approximately 45% of the sample exceeded dietary fat recommendations. On average, only 9% had fiber intakes at or above their Adequate Intake, which is consistent with the finding that more than 25% of employees did not eat fruit, 58% did not eat dark-green vegetables, and 45% did not eat whole grains on the recalled days. Only 7% of employees met the MyPyramid recommendations for fruits or vegetables, and 14% of the sample met those for milk and dairy foods. Conclusions These results suggest that greater attention be directed to understanding and improving the diets of school employees given their high rates of overweight and obesity, poor diets, and important role in student health.

Snacking is associated with improved Healthy Eating Index (HEI‐2005) scores in adolescents aged 12‐18 years: NHANES, 1999‐2004

The aim of this study was to examine the association of snacking with diet quality in adolescents aged 12‐18 years (n = 5,811). Snacks/drinks were combined when eating occasions were named in the 24‐h recall, but analysis separated snacks from snacks/drinks that were only drinks. Adolescents were classified by frequency of snack consumption (0, 1, 2, 3, 4+ snacks per day), and by % of daily energy intake obtained from snacks (0, &lt;10, 10‐19, 20‐29, 30‐39, 40% or more). Diet quality was assessed using the Healthy Eating Index (HEI‐2005) with component scores determined by dietary intakes of macronutrients, sodium, and MyPyramid food groups per 1,000 calories. Energy intake increased, but energy‐adjusted intakes of total fat did not differ, carbohydrate was positively associated, and sodium was inversely associated with snacking frequency and percentage of energy from snacks. HEI‐2005 components improved with snacking included total and whole fruit, total and whole grain, healthy oils, and sodium; the solid fat, alcohol, added sugars score did not differ, but the meat &amp; beans score was decreased with snacking frequency and with intake of calories from snacks. Snackers eating 2+ snacks per day, and snackers having &lt;40% energy from snacks had higher total HEI‐2005 scores than non‐snackers. Snacking in moderation is associated with improved diet quality among adolescents in the U.S. Supported by Frito Lay and USDA

Sources of Food Group Intakes among the US Population, 2001-2002

Background Food guides are typically built around a system of food groups. Accordingly, the US Department of Agriculture's MyPyramid includes both food groups and subgroups, as well as an allowance for discretionary calories, in its guidance. Objective To identify the major dietary contributors to food group intake in the US population. Methods This cross-sectional study used 2001-2002 National Health and Nutrition Examination Survey data to determine weighted population proportions for the contribution of each subgroup to its MyPyramid food group (ie, proportion), and the contribution of specific foods to the subgroups oils, solid fats, and added sugars (ie, major contributors). Food codes associated with each food were sorted into 96 categories, termed specific foods, and were linked to the MyPyramid Equivalents Database to obtain food group equivalents. Results In regard to proportion, dark green vegetables (6%), orange vegetables (5%), and legumes (6%) fell well short of recommended levels. Intake of whole grains (10% of total) was far below the recommendation that at least half of all grains be whole. In regard to major contributors, top sources of oils were potato chips, salad dressing, and nuts/seeds; major contributors of solid fats were grain-based desserts, cheese, and sausages. Sweetened carbonated beverages provided 37% of added sugars. Conclusions Americans do not, in general, consume the most nutrient-dense forms of basic food groups, instead consuming foods that are high in solid fats and added sugars. The main culprits—the foods that contribute most to discrepancies between recommendations and actual intake—are sweetened carbonated beverages and other sweetened beverages, grain-based desserts, nonskim dairy products, and fatty meats.

Dietary Intakes in North Carolina Child-Care Centers: Are Children Meeting Current Recommendations?

The purpose of this study was to determine whether food consumed by children while in center-based child care meets the new MyPyramid food group recommendations for children 2 to 5 years of age. Dietary observation of 117 children from 20 child-care centers throughout North Carolina was conducted. The type and amount of food served to and consumed by children was observed and assessed using Nutrition Data System for Research (NDS-R) software (version 2005, Nutrition Coordinating Center, University of Minnesota, Minneapolis). Portion sizes were then compared to the new MyPyramid food group recommendations to see whether 1/2 to 2/3 (for time spent in full-day child care) of the recommended amounts were consumed. On average, of the five main food groups, children consumed only the 1/2 to 2/3 recommendation for milk. Children also consumed less than 13% of MyPyramid recommendations for whole grains and 7% of MyPyramid recommendations for dark vegetables. Also noteworthy, 50% of milk consumed was whole milk and 75% of the meat consumed was of the high-fat or fried variety. Overall, our data suggest that children are not consuming recommended amounts of whole grains, fruits (excluding 100% fruit juice), or vegetables while attending full-time child care, and are consuming excess amounts of saturated fat and added sugar.

Food group consumption patterns in a sample of predominantly low‐income children

This study analyzed dietary and anthropometric data of 2–11 years olds at five community health centers (CHC) from medically underserved areas of in the U.S. Northeast. Children provided two (n = 24) or three days (n = 190) of 24‐hour recalls. Half of the children were males; half were 2–5 years old; 70% were low‐income; and 64% were at risk for overweight or overweight. Intake reports were disaggregated and average daily intake of total energy (kcal) and MyPyramid food groups (fruit, vegetable, grain, dairy, and meat/meat alternatives in cups or ounces) calculated. Approximately 9% of the sample met all food group recommendations while 6% met none. Half of the sample met the intake recommendation for grains. More preschoolers than 6–11 year olds met the remaining food groups (36% vs. 23% for vegetables, 64% vs. 45% for fruits, 72% vs. 55% for meat, and 55% vs. 49% for dairy). Sixty‐three percent of the children had energy intakes &gt;110% the age‐and gender‐specific Estimated Energy Requirements. In this sample, 73% of the children meeting at least four out of the five recommendations had healthy body weight. Thus, younger children were more likely to meet the intake recommendations and meeting food group recommendations was associated with healthy body weight.This study was supported by a seed grant from the Children, Youth, and Family Consortium at the Pennsylvania State University.

Effect of Snacking Frequency on Adolescents' Dietary Intakes and Meeting National Recommendations

Purpose To determine how snacking level impacts intake of nutrients and food groups and assists in meeting recommendations outlined in the U.S. Department of Agriculture's MyPyramid Food Guidance System. Methods Dietary data based on 24-hour recall from 4357 adolescents 12–19 years of age participating in the National Health and Nutrition Examination Survey 2001–2004 (NHANES) were analyzed. Regression analyses were applied to examine the effect of snacking on nutrient and food group intake and to determine its effect on the likelihood of meeting MyPyramid recommendations. Results Food energy, carbohydrate, total sugars, and vitamin C intake were positively associated, whereas protein and fat intake were negatively associated, with snacking frequency. Fruit intake increased, whereas solid fat intake decreased, as snacking incidence rose. Increasing snacking frequency was also associated with a greater likelihood of meeting milk and oil recommendations for boys and meeting fruit recommendations for both genders. Non-Hispanic black adolescents were less likely to meet their milk recommendations at low and high snacking levels and more likely to meet their fruit recommendations at high levels only. Foods consumed as snacks provided 12–39% of the day's total number of portions of the five MyPyramid food groups, 35% of total discretionary calorie intake, and 43% of total added sugar intake. Conclusions Snacking frequency affects intake of macronutrients and a few micronutrients and promotes consumption of fruits. Top food choices for snacks provide an excess of discretionary calories in the form of added sugars and fats. Modification of these choices would assist adolescents in consuming diets more consistent with national recommendations.

Low economic status is associated with suboptimal intakes of nutritious foods by adults in the National Health and Nutrition Examination Survey 1999-2002

Chronic diseases are the leading cause of death among older Americans. Many of the chronic health conditions that result in the loss of independence, disability, and reduced quality of life in older adults are preventable through healthful lifestyle including proper nutrition. Household income is a major economic factor that impacts food choices and nutritional status of individuals. The study examines the socioeconomic characteristics of adults, 60 years and older, and assesses the correlations between household income and food choices and nutritional status of adults. Adults (n = 2675) in the National Health and Nutrition Examination Survey, 1999 to 2002, were grouped into 1 of the 3 household income categories: low income ( 350% of poverty). Their sociodemographic characteristics and unadjusted mean nutrient and MyPyramid food group intakes were estimated. Multiple regression models were used to control for age and sex variability in mean estimations. Pairwise (t tests) mean comparisons were made among the income groups, at a priori α = .05 level of significance. Survey design effects were used in the analyses. There were 24.9%, 43.0%, and 32.1% adults in low-, medium-, and high-income groups, respectively. Only 77% of low-income adults were fully food-secure. Compared with medium- and high-income groups, the low-income group had a higher proportion of women (66.9%), Hispanics (20.1%) or non-Hispanic blacks (11.4%), adults having less than high-school-level education (34.2%), and adults who were widowed (40.6%) or divorced (12.1%). After controlling for age and sex, low-income adults consumed 526 kJ less than medium-income adults and 1050 kJ less than high-income adults. Lower proportion of low-income adults ate at or above the Adequate Intake or Estimated Average Intake levels for many micronutrients. They ate less fruit, vegetables, milk, meat, poultry, and fish than high-income adults. Older minority women living in low-income households are in urgent need for food assistance and nutrition intervention programs.

Development of Food Group Composites and Nutrient Profiles for the MyPyramid Food Guidance System

Objective To identify food selections in each MyPyramid food group or subgroup reflective of typical consumption patterns by Americans, and the nutrient intake that can be expected from consuming a specified amount of these foods from each group, in a low-fat and no-added-sugars form. Design An analytical process to identify food consumption choices within each food group and subgroup using national food consumption surveys, and to identify the expected nutrient content of each group using food composition databases. Variables Measured Relative consumption of foods within each food group; nutrient content for each food group and subgroup (energy plus 27 nutrients). Analysis Disaggregated foods from consumption surveys into component ingredients. Combined similar ingredients into “item clusters” and determined relative consumption of each. Calculated a consumption-weighted nutrient profile for each food group. Results Consumption-weighted food intake selections and nutrient profiles were developed for all MyPyramid food groups and subgroups. Conclusions and Implications This analytical process derived food group and subgroup composites which estimate typical food choices within each MyPyramid food group. These were used to assess the adequacy of the MyPyramid food intake patterns as they were being iteratively developed.