DIETARY HA‘BlTS OF 2,252 FOURTH
AND F‘iFTH GRADE SCHOOL CHILDREN
SELECTED FROM 39 SURES

T516535 {*or “we Dogma sf M. S.
MECHEGAN STATE CGLLE‘GE
Ewfiefiem Fatvicia Louise ’Wyafi

ӣ9419

This is to certify that the

thesis entitled

"Dietary Habits of Two Thousand Two hundred
Fifty-Two Fourth and Fifth Grade Children
Selected from Thirty-Nine States"

v
’

presented by

Helen Patricia L. Wyatt

has been accepted towards fulfillment
of the requirements for

1‘38“? or m degree in Md Nutrition

Date W—

 

 

 

DIETARY HABITS OF 2,252 FOURTH AND FIFTH GRADE SCHOOL

CHILDREN SELECTED FROM 39 STATES

by
HELEN PATRICIA LOUISE flZATT

A THESIS

Submitted to the School of Graduate Studies of Hichigan
State College of Agriculture and Applied Science
in partial fulfillment of the requirements
for the degree of

MASTER OF SCIENCE
Department of Foods and Nutrition

19M?

ACKI-TO TILED GLIENTS

The author wishes to express her sincere
appreciation to the Home Economics Division of the
Kellogg Company, Battle Creek, Michigan for furnishing
the original data which.made this study possible; to
Dr. Dena Cederquist and Dr. Margaret Ohlson for their
invaluable assistance and encouragement throughout

the study.

:2 3.53337

TABLE OF COHTEHTS

Page
IIJTRODUCTIOIJOOOOOOOOOOOOOOOOOOOOOOOOOOO0.0.0.0000... 1

PURPOSE OF THE STUDY................................ h
DISCUSSION OF LITERAT”RE............................ 6
Large Scale Food Consumption Studies........... 7
Dietary and Nutritional Surveys................ ll
Evaluation of Dietary Studies.................. 22
EXPERTMEETAL PROCEDURE.............................. 26
Analysis of Food Records....................... 26

DISCUSSIOICI OF RESULTSOOOOOOOOOOOOOOO000.00.000.00... 30

State and Regional Trends in the American
FOOd PatternOCOOOOOCOO...OOOOOOOOOOOOOOOOOOOOOO 30

State trends.............00............... 32
Regional trends........................... 38
Occurrence of Tea and Coffee in the Menus...... hh

Occurrence of Soft Drinks and Candy in
the I‘llenuSOOOOOOOOOOOOOOO.OOIOOOOOOOOOOOOOOOOOOO 1-1—5

School Lunch................................... hé
Evaluation..................................... A?
SUMMARY AND CONCLUSIOHS............................. 51
LITERATURE CITED.................................... S3

APPEIIDIXQOOO.OOOOOOOOOOOOOOOOOOOOOOOIOOOOOOOOO...... 58

Figure
l.

3.

LIST OF FIGURES

Page
Summary of the occurrence of milk in the
five day diets of school children in the
main geographical regions of the United

StateSOOOOOOOO00.0.00000000000000000.00.0000... 31

Summary of the occurrence of eggs in the
five day diets of school children in the
main geographical regions of the United

StateSOOOOOOO‘.OOOOOOOOOOOOOCOOOO0.000.000.0000 33

Summary of the occurrence of green and

yellow vegetables in the five day diets of

school children in the main geographical

regions of the United States................... 3h

Summary of the occurrence of citrus fruits

and tomatoes in the five day diets of

school children in the main geographical

regions of the United States................... 35

Summary of the occurrence of citrus fruits,
tomatoes and other fruits in the five day

diets of school children in the main

geographical regions of the United States...... 37

Summary of the occurrence of legumes in the
five day diets of school children in the
main geographical regions of the United

StateSCOOOOCCOOOOOOOOOOOOOOOOOOOOOOOOOOOOCOO... 24-1

1" .L.‘l

Summary oI bfle occurrence of corn in the
five day diets of school children in the
main geographical regions of the United

Sta-1:83.00...0.00.00.00.00.OOOOOOOOOOOOOOOI.....11.2

Table
l.

2.
3.

-J

D.

LIST OF TABLES

Page
Distribution of 2,252 fourth and fifth grade
school children from.39 states.................. 27

Regional classification of states.e............. 28

Occurrence of certain protective foods in the
five day period by states within regions........ h9

The occurrence of various foods in five day
diets of school children in each state of the
lilountain and PaCific regionoo................... Appendix

The occurrence of various foods in five day
diets of school children in each state of the
Southeast region................................ Appendix

The occurrence of various foods in five day
diets of school children in each state of the
Northeast region................................ Appendix

The occurrence of various foods in five day
diets of school children in each state of the
Central Midwest region.......................... Appendix

The occurrence of various foods in five day
diets of school children in each state of the
Southwest region................................ Appendix

The occurrence of various foods in five day
diets of school children in each state of the
Upper Midwest regionCOOOOOOOOO00000000000coco... ADpendiX

OOOIOOC’!

oo..po¢eo...

'- . o o I I a o I o - . ' a n o G O 1 l O O.
I. . ,

a o o ' t I a o I o e O a a n- . c I . Q 0 O b

\ r c o r c v a a 0 ~ II o g a Q Q

. . c Q a e . o - r a O I l O 0 O O O h 9 - O

OOOCC"OOOOQODOC...

 

INTRODUC TI ON

INTRODUCTION

Food consumption has long been recognized by
investigators as being one of the important factors in the
appraisal of the nutritional status of individuals and
population groups. The study of food habits is an essential
part of the dietary survey, for in order to study the
influence cf diet on health it is necessary to determine
the kinds of food which people accept.

More than 75 Years ago, Voit, the German
physiologist studied the dietary intakes of laborers on
self-selected diets and thus set up protein and calorie
allowances on the basis that these persons, who were
apparently in good health, were consuming an adequate
diet. Some of the earliest studies in this country were
made by Atwater (l) in 1902. He studied individuals and
boarding house groups who were engaged in different
occupations, using their calorie needs as a basis to prepose
dietary standards for adults of different degrees of
activity. Sherman and Gillett in lent-15 made a detailed
study of the food consumption of 92 low income families
living in and around New'York City. This study was one of
the earliest attempts to determine the effect of economic

status on dietary intakes.

Two of the most extensive investigations
indicating trends in American food patterns have been
carried out by the Bureau of Home Economics. One of these
studies (2), based on dietary records obtained during the
period December, 193h to February,l937 deals with the
content, nutritive value and economy of food purchased by
families of employed wage earners and clerical workers in
h3 industrial centers in eight major geographical regions
of the United States. The other (3) deals with the food
consumption of families at various income levels living in
cities, villages, and on farms in different parts of the
country.

Food habits vary from.place to place (2,3) and

season to season (2,h,5). They differ from.family to
family reflecting economic circumstances {2,6,7) and
cultural backgrounds (7,8,9,10,ll). Family size also
affects the food consumption level; the larger the family,
the more limited the diet of each family member (12).
Reid (13) puts forth the following factors as influencing
food habits and preferences:- physiological needs, social
organization, economic resources and cost, attributes of
foods and psychological attitudes.

Established habits of eating are difficult to
S change and it is being realized that more emphasis must be

put on correct eating patterns for preschool and school

3
children if dietary intakes of this age group are to meet
the present standards of adequacy. The value of the
school lunch program has been emphasized by several workers
(lh,lS,16,l7,18).

The problem of improving the American food pattern
is foremost in the minds of all interested in a better way
of life. In spite of the fact that the United States has
the highest standard of living in the world today, and
leads in nutrition research, public health authorities are
concerned with the lack of adequate dietaries as judged by
the present recommended dietary allowances. Food enrichment,
especially of Wheat flour and cereals, is an important step
toward guaranteeing the nutritive quality of a low cost
food (19). Twenty-six states and two territories have
enacted enrichment laws as of August l9h9*. An even
greater emphasis on nutrition education can also do much

to improve American eating habits.

 

% Personal correspondence with.the American Institute

of Baking, Chicago.

PURPOSE OF TEE STUDY

PURPOSE OF THE STUDY

During the first four months of l9h7, data of
food consumption of approximately 5,000 elementary school
children (grades one to eight) in he states and the District
of Columbia were collected by the Home Economics Division
of the Kellogg Company, Battle Creek, Michigan. The states
for which data were not secured include Montana, Raine,
Connecticut, New Hampshire, Nevada, Rhode Island, South
Dakota and wyoming.

The main purpose in collecting the data was to
determine the extent to which.Kellogg's cereals were being
used by school children throughout the country. However,
the data represented an unbiased record of the foods that
were served to these children during the five day survey,
as the children were not informed of the purpose for Which
these data were being collected. Schools were contacted
and all teachers interested in supervising the keeping of
the food records in their classromms filled out cards
stating the number of records desired, the grade or grades
of their students and the address to which the records were
to be sent. .

Twenty-four hour recall records were written

at school for five consecutive days (Sunday through Thursday)

S

and at the end of that time the completed records were
returned to the Kellogg Company. The company made a partial
analysis of breakfast scores; then made the data available
to the Department of Foods and Nutrition, Michigan State
College for further analysis.

The purpose of this study was to make a descriptive
evaluation of these food records; this evaluation was used as
a basis for the comparison of the food patterns of elementary
school children throughout the main geographical regions
of the United States.

The greater majority of the h,7h3 food records

made available to the Department of Foods and Nutrition for
use in this study were filled out by children in the fourth,
fifth and sixth grades. Incomplete records were rejected as
being inaccurate; also rejected were any records filled out
by teachers rather than by the children themselves.
Rejection of these food records eliminated the states of
Karyland and Idaho and reduced the total sample to 3,967.
A number of additional records were discarded because the
spelling could not be deciphered.

The selected sample of 2,252 food records included
all complete records filled out by children in the fourth
and fifth grades. There was no differentiation as to the
sex of the children, other than by name, indicated in the
records. Sex differentiation did not seem necessary since

the food habits of the age group (9 to 12 years), rather

than the quantitative intakes are the object of the stud‘.

DISCUSSION OF LITERATURE

DISCUSSION OF LITERATURE

The Bureau of Human Nutrition and Home Economics,
United States Department of Agriculture has outlined four
procedures for collecting food consumption data: their
uses and limitations (20). These are:4
1. Estimation by recall - food intake (in measures or

servings) of the previous 2h hours or longer

is recalled.

2. Food records - record of all food eaten made at the
time the food is consumed (in measures or
servings) for varying lengths of time, usually
three to seven days.

3. Diet history - by recall or repeated food records
or both to discover usual food patterns over a
relatively long period of time.

h. Weighed dietary intake - may be accompanied by
collection of samples for analysis to be used
for metabolism studies.

Each of these methods has its advantages and
disadvantages. The recall method can be used as a basis
for educational programs; it is easily obtained and gives
a qualitative rather than a quantitative picture of the

diet. The food record may be used in nutritional status

studies; its accuracy in the calculation of quantitative
food intakes depends upon the ability of the subject to
estimate quantities of food correctly and the correct
application of food tables. The advantage of the food
record is that it represents an unbiased picture of the
meals served to an individual during a survey period.

The dietary history has little use other than to study
food habits, although it may also be useful in nutrition
education programs for following the progress of children
to determine whether or not education has improved their
dietaries. While a weighed dietary intake is the most
accurate procedure for collecting data to determine food
intake, its disadvantage lies in the fact that it is very
time consuming and persons are apt to deviate from their
usual patterns of eating because it is too much trouble

to weigh out a certain food.

Large Scale Food Consumption Studies

Two extensive studies of food consumption made
by Stiebeling et al. have been.mentioned previously (see
Introduction). One was a study of the diets of families
of employed wage earners and clerical workers in h}
industrial centers in eight major geographical regions of
the United States (2). The families were mostly white,
although some Negro families in the Middle Atlantic and

southern cities were included in the sample.

Four thousand food inventories were kept for a
period of seven days. These records were classified by
region, color of family and season, and grouped into 10
categories according to the level of expenditure for food.
The quantities of the different kinds of food purchased
and the nutritive adequacy of the diets was determined.

The diets of the families in this study tended
to be high in fats, sugars, meat, poultry, and fish, but
low in.milk products and fruits and vegetables other than
potatoes. Forty to sixty per cent of the diets of white
families were reported as needing improvement; also in
this category were over 60 per cent of the Negro families
in the South.

Seasonal variation, as far as the nutritive
value of the diets was concerned, seemed slight. Intake of
calories, protein, phosphorus, iron, thiamine and riboflavin
tended to be highest in the fall and winter, while vitamin
A was highest in the spring and ascorbic acid in the
summer.

The higher the income level, the greater the
consumption of eggs, meat, poultry and fish. In Spite of
this all families were reported to have an adequate protein
intake, indicating the popularity of protein foods in the
American dietary. The largest share of calories was derived

from.grain products in all regions and at all income levels.

It was reported that even the "good" diets fell
short of the optimal allowances for protective foods.

The second study (3). referred to previously, is
a study of family food consumption according to income
of families in cities and villages in five regions: New
England, Middle Atlantic and North Central, Plains and
Mountain, Pacific and Southeast.

Size or composition of the family made little
difference in the food spending patterns of the families
in general. Income and family type did affect the level
of consumption of some food groups. As incomes rose the
consumption of fresh fruits, fresh vegetables, meat,
poultry and fish increased. The smallest increases or a
decline occurred in grain products and potatoes.

In analyzing the data, three broad regional
groups were used, North, flest and Southeast, to bring out
regional similarities and differences. Egg consumption
per capita varied little in the summer months of 1936
in the North, West or Southeast, but milk consumption was
lower in the Southeast. Kore fresh fruits and vegetables
other than potatoes were used in the Southeast and West
than in the North.

The level of consumption of cheap energy producing
foods followed typical regional patterns. Potato
consumption was highest in the Northeast and Middle

Atlantic and North.Central regions while the Southeast had

10

an average grain product intake twice as high as in the
North.and West and a smaller proportion was purchased
as baked goods. Less than one-tenth of the bread
purchased in all three broad regions was made from part
or entire whole wheat or rye flour.

The Southeast consumed more chicken, pork and
fish.but less beef, veal and lamb than the other regions.
Less butter was used in the Southeast but more "fatty
foods" such as fat pork were consumed.

Stiebcling (21) compared the national food
consumption in 1941 with that of 1936 and found that there
was an overall improvement during the five year period. In
1936, low and high income groups differed most with.respect
to calcium, vitamin A, ascorbic acid and riboflavin.

Fewer than one-fifth.of the families in this country had
food supplies that met the National Research Council's
recommendations. Diets of higher income groups tended to
provide more protein, minerals and vitamins than those of
low income groups.

From 1936 to 19h1, consumption of fresh vegetables
'had increased 12 to 14 per cent, canned vegetables 5 to 8
per cent, citrus fruit 30 to ho per cent, other fruit 10
to 15 per cent, meat and eggs 8 to 10 per cent and dairy
products less than 5 per cent. The consumption of grain
products decreased but the author felt that this would be

offset by enrichment which began. in 191m.

11

Dietary and Nutrition Surveys

The Department of Public Services of General
Mills initiated an experimental nutrition education
program in the schools in the spring of l9h5. A survey
of the food habits of 29,h75 boys and girls (22) was
conducted between April 19h5 and June 19h8 as a part of
the program. The children represented all grades from
kindergarten through twelfth,and all types of schools
from the one-room rural to the large city school were
represented.

The first surveys were made over a seven day
periOd,. but beginning September, 19h6, the period was
reduced to three days. Diets of the 29,h75 children were
classified as good, fair or poor on the basis of total
scores and 14,217 were analyzed according to specific food
groups. The scoring devices used were developed by
Tinsley, Arny and Leichsenring, who based the standards on
their interpretation of the National Research Council's
Recommended Allowances (Revised l9h5).

Three out of five of the entire group of children
surveyed had diets which were said to be in need of improve-
ment. The food groups eaten in amounts which met the
recommended allowances included meat, bread and cereals,
and potatoes. The recommended amounts of citrus fruits,
milk and eggs were consumed by only L9 per cent of the

children, while only 30 per cent received adequate amounts

12

of green and yellow vegetables and other fruits and
vegetables. About one-fourth of the 29,h7§ children had
no green and yellow vegetables during the period of the
survey.

Regional differences were apparent; the Upper
Midwest reported the highest percentage of good diets and
the Southwest the lowest percentage. The lowest consumption
of citrus fruits occurred in the Southeast, Southwest, and
Mountain and Pacific regions. This is an interesting
observation in the light of the fact that the greatest
percentage of citrus fruits are grown in these areas.
Potatoes played an important role in the diets of all
children, the number eating the recommended amounts being
almost twice those who had other fruits and vegetables, and
over twice the number Who had an adequate intake of green
and yellow vegetables. .

The breakfast pattern of 60 children selected
from each region appeared to be similar throughout the
country. The percentage of children who reported an intake
equal to the recommended daily allowances (based upon the
standards set up by Tinsley, Arny and Leichsenring) varied
considerably. Only two-thirds of the boys and girls from
the Northeast and he per cent from the Southwest had.mi1k
daily for breakfast. The Upper Midwest had the largest
percentage (ho per cent) of pupils who had cereal every

morning, While only 22 per cent of the group from the

13

Mountain and Pacific region ate cereal daily during the
three day period. The daily occurrence of fruit for
breakfast varied from 67 per cent in the Northeast to 15
per cent in the Southwest region.

An analysis of the breakfast records of S,h26
pupils of all ages showed that more older children were
reported to have poor breakfasts than younger children.
Only 10 per cent of this entire group ate breakfasts which
were good and 25 per cent had breakfasts that rated poor.

A selected sample of 1500 pupils representing
all grade levels was analyzed to determine the food pattern
of the typical child. This sample was thought to be
representative of the larger number of children as the
smaller sample was found to have the same percentage of
good diets and 2 per cent fewer poor diets than the entire
group of 29,h75 children. The'typical child was reported
to have eaten about 90 per cent of the recommended amounts
of meat and meat substitutes and of whole grain and enriched
bread and cereals, 85 per cent of potatoes, 84 per_cent of
milk and milk products, 75 Per cent of citrus fruits, about
65 per cent of eggs, butter and fortified margarine and
slightly more than 60 per cent of green and yellow vegetables
and other fruits and vegetables.-

. The factors found to influence diets of school

children included age and sex of the pupils, the occupation

1k

of the parents, the section of the country in which the
family lived and the school lunch program.

Suitable, representative, smaller samples were
selected to determine the influence of the above factors
on the diets of school children. Two studies were carried
out to determine the effect of age. In the initial study,
the diets of older boys and girls rated lower than those
of younger children; the typical older child ate fewer
citrus fruits and less milk, butter and margarine. They
used milk, fruit and cereal less frequently than did
younger children.

This downgrade, as age increased, was not apparent
in the second study so that age may not be a factor in
Zinfluencing the diets of these children. The authors feel
that there may be two reasons for the results obtained in
the second study. Firstly, there were no diets Of high
school students obtained in the first study. 'Secondly,
nutrition education may have improved diets in the second
study, as these data were obtained from surveys made later
in the year. _

The influence of sex was apparent in the fact
that boys had a higher percentage of good diets than girls,
except at the kindergarten-third-grade level. A larger-
percentage of boys ate recommended amounts of all food

groups except green and yellow vegetables and other fruits

and vegetables.

15

There were more good diets and fewer poor diets
among urban children as compared with.those from rural
districts. Urban children consumed more green and yellow
vegetables, more milk and citrus fruits and eggs than rural
children, while the latter consumed more potatoes, bread
and cereals.

Parental occupation exerted an influence upon the
diets of school children as the percentage of good diets
decreased from.professiOnal to skilled trades and day
laborers. Analysis by food groups of the diets of children
of professional men showed fairly high percentages of these
children eating the recommended allowances of each food
group. Over one-third of the children of day laborers had
no green or yellow vegetables, and one-fourth had no milk.

It was found that extremes in the economic level
of the family affect food habits of children. The food
groups least affected by the income of parents were meat,
potatoes, and bread and cereals. Only 23 per cent of the
children from the high income school studied had poor break-
fasts, while an inadequate breakfast meal was found in 58
per cent of the children from.a low income school.

School lunch programs effected improvements in
the diets of both rural and urban school children, as did
teacher education and nutrition emphasis in the schools.

.Foote and Eppright_(23) made a dietary study of

50 Texas boys and girls, 1h to 19 years of age in which sex

16

showed a marked influence on the diets of school children.
The average daily intakes for boys were 3,126 calories, 90
gms. of protein, 1.44 gms. calcium, 1.95 Ems. phosphorus,
and 0.0182 gms. iron while that of the girls was 2,017

' calories, 53 gms. protein, 0.79 gms. calcium, 1.01 gms.
phosphorus and 0.0094 gms. iron. Since the average weight
of the boys (144 pounds) was 18 pounds greater than that of
the girls (average weight, 126 pounds), the difference in
food intake may have been related to differences in the
food needs of the two groups. However when the nutritive
value of the diets was expressed per 100 calories of intake,
the food chosen by the girls was lower in calcium, phosphorus
and iron content than that chosen by the boys.

The influence of age upon dietary intake was
apparent in a study of 524 high school girls made in 1939
and 1940 by Leichsenring et al. (24). This dietary study
included high school girls from Minnesota and Kansas. A
progressive decrease in the nutrient intake with increase
in age was observed in the 227 diets analyzed for food
nutrients.

The factor of age also entered into the dietary
patterns of 1,103 aircraft workers in Southern California
(25). In this study, made by Wiehl, dietary histories on
the consumption of selected foods during one week were
collected, and the use of each of five food groups was compared

with amounts recommended in the dietary pattern prepared by

17

the National Research Council's Committee on Food and
Nutrition. Young men, under 25 years of age, were found
to have somewhat better diets than older men. Ybung men
ate more citrus fruits, but had a similar green and yellow
vegetable and egg consumption to that of older men.

Similar findings were reported by Downes and
Barandvsky (26) who made a study of the food habits of
families in the Eastern Health District of Baltimore in the
winter and spring of 1943. The data is presented according
to the age of the housewife. Young families were found
to have somewhat better diets than older families.

Brown (27) also reported a tendency for lowered
food scores with increase of age.

The income level or economic status of families
also exerted an influence on the diets of children. Among
the studies carried out in the United States which showed
this influence are those of Stiebcling and Phipard (2),
Mack et al. (28,29), Wiehl,(30), Reynolds et al. (31) and
Cowles (32). These studies all showed an increasing
dietary adequacy as the income levels rose. In general,
low income diets had many more inadequacies than those of
higher levels, especially in the more eXpensive food
groups. Consumption of bread and potatoes was usually
higher at lower economic levels.

Similar findings are reported by Canadian

workers in dietary surveys made in Toronto by Patterson

18

and McHenry (33), in Winnipeg by Hilz (34), in Quebec
by Sylvestre and Nadeau (35) and in Edmonton by Hunter
and Pett (36).

Hardy et a1. (6) made a study of nutritional
and dietary inadequacies among Chicago children from diff-
erent socio-economic groups. Physical examinations were
made and dietary records kept for 7,363 children from
3,922 urban families. Inadequate diets occurred in all
socio-economic groups but most frequently at the relief
level (92 per cent) as compared to 41 per cent at the
highest income level. Diets of Negro children were less
adequate than those of white children with 89 per cent of
the Negro and 67 per cent of the white children failing to
meet a minimum adequate standard. As has been noted in other
studies previously mentioned, protein foods were the most
adequate and fruits and vegetables the least adequate food
group.

Gray and Blackman (37) made a study in the fall
of 1945 of 43 boys and 81 girls in two city and two
consolidated rural schools in the Piedmont section of North
Carolina, in which all but 4 of the 124 high school students
_reported inadequate diets. Rural diets were poorer than
urban diets in this study. These findings were similar
to those reported in the General Hills study.

Contrary to the findings of most workers are the

findings of Sylvestre (38) who made a survey of 10 to 14

 

 

19

year old children in 25 county health units in Quebec. He
found no correlation between Sex, residence of parents and
economic conditions of family, and inadequacy of diet.

Mack et al. (28) in a study of the nutritional
status of 147 school children in a college community found
that nutrition emphasis in the community and the better
education of the parents, influenced the dietary practices
of the family. The influence of nutrition education in
improving the dietaries of school children was also noted
by Evans and Lubschez (39) in a study of the comparison
of diets of school children in New Yerk City in 1917 and '
1942.

The effectiveness of the school lunch program
in improving the nutritional status of school children
has already been mentioned ( see Introduction).

Several studies have been made of the diets of
rural school children in relation to their health.
Reynolds (40) made a study of 576 white and 323 Negro
children in Virginia, Davies (41) of two rural Nassachusetts
towns, Frayser and Noser (42) of 322 children, eight to ten
years of age, in Laurens County, South Carolina and Brown
(27) of six rural communities in Utah.

The diets of children in Virginia and South
Carolina were found lacking in milk, fruits and vegetables;
the latter especially so in winter. In Virginia coffee

tended to replace milk in the diet. Whole grain cereals

20

were lacking in all the states that were studied. The best
features of the diets included the use of eggs in South
Carolina, fruits and vegetables in Carver, Kassachusetts
and milk in Southwick, Massachusetts, and milk, fruit and
vegetables in Utah.

Reynolds et al. (31) made a study of the dietary
practices of Wisconsin children from two counties. These
workers found the consumption of green and yellow vegetables,
milk, citrus fruits and tomatoes to be low.

Winter food consumption of 109 Wisconsin farm
families during December, 1933 to January, 193k was studied
'by Cowles (32). Protein was more nearly adequate than any
other nutrient, due to high intakes of meat and moderately
high intakes of milk furnished by the farms. As in the
study by Reynolds et al. (31), the consumption of vegetables
and citrus fruits was low. Whole grain cereals were found
to be completely lacking.

Regional dietary patterns have been brought out
in a number of studies carried out in the Southeast and
Southwest sections of the country. Milam and Anderson (A3),
Milam.(hh), Milan and Bell (hS) and Hilam and Darby (5)
studiag the dietary intakes of village and rural fanilies

in.Nerth Carolina. The typical food pattern in this state

f ",'°,'.Ps .. -

.-r"

W included the use of biscuits, white bread, cornbread, fat
pork and gravy as the more undesirable traits. The occurrence
of dried beans and peas, green and yellow vegetables such

as collards, turnip greens and sweet potatoes, eggs and

21

molasses were the good features of these diets.

In a study of family diets in the lower Costal
Plains of South Carolina, Moser (ho) found diets high in
refined cereals, fats and fatty food and sugars with
insufficient vegetables, fruits and milk. The dietary
patterns were similar to those of Horth Carolina as would\/
be expected.

Drake and Lamb (A7) made a dietary study of 63
families living in Lubbock, Texas in which they found that V
fairly general use was made of "pot liquor" in.meal prep-
aration. Methods of cooking are very important from the
standpoint of nutritive value, therefore, the practice of
using "pot liquor" was found to be desirable in areas of
poor nutrition such as the South. /

The influence of Mexican food habits in the
Southwestern region of the United States has been brought
out in recent years by Thompson (8) in a nutritional survey
in Tuscon, Arizona, by Winters (10) in a dietary study in
San Antonio and Austin, Texas and by Robinson, Payne and
Calvo (9) in a nutritional status study in Mexico City.

Basic foods in these diets included corn, dried
beans, chili peppers and lard. The vegetables most frequently
eaten were tomatoes and onions. Coffee, usually taken with
significant amounts of milk in it, was served regardless

of eConomic status. Only small amounts of fruit were eaten,

bananas and oranges being the most pepular of those that

were consumed.

Nutritional studies in Hexico itself, conducted
by Cravioto et al. (h8,h9) revealed that certain eating
habits of these people were of great value from a nutritional
standpoint. The method of preparation of the corn for
making tortillas resulted in a calcium increase in the
finished product of 2010 per cent and an iron increase of
37 per cent above that of corn. The average daily consumption
of 280 gms. of tortilla yielded.more than 500 mgs. of
calcium. This increase in calcium results from steeping
the maize in l per cent lime solution before it is ground
by hand.

M(_y varieties of beans and peas are used, which
are important for their protein content. Chili peppers,
rich in carotene and ascorbic acid are widely consumed.
Another important source of ascorbic acid is from.wild plants
Which are consumed in sufficient quantities by families of
low economic status to make them a valuable source of this
nutrient.

These studies are of value because they indicate
the influence the traditional Mexican dietary has on the

eating habits of the Southwestern region of the United States.

Evaluation of Dietary Studies
Huenemann and Turner (50) conducted a study to

determine how a diet history obtained by an interview would

23

compare with an actual food record (in which the food is
weighed and recorded as it is consumed), and whether
repeated dietary investigation was necessary to determine
food habits.

Diet histories were obtained by the interview
method for 25 clinic patients, six to sixteen y ars of age.
This was followed by weighed food intakes which were
recorded three or four times during the period of a year
in an attempt to learn how typical of a child's usual food
habits a two week record was. The diet histories and
records were calculated in terms of average daily intakes
of the various food nutrients.

These calculations were compared and it was found
that no hiStory agreed with.the weighed diet record within
20 per cent for all constituents. Approximately one-half
of the histories differed significantly from.the records
in at least five constituents. The authors concluded that
dietary histories obtained by the interview method have
very little value as a source of quantitative data.

Comparison between successive diet records showed
variations in the intake of all nutrients, hence the
authors advocated repeated dietary investigations in order '
to establish a correlation between clinic and diet reports.

Burke (51) believed that the dietary history can be a
valuable tool in research to correlate dietary intakes with

clinical and laboratory findings. The subject was interviewed

21+

to find out his usual pattern of food consumption and this
was recorded in ordinary household measurements. Along
with the history the food likes and dislikes were recorded.
The worker then suggested that the history be followed by

a three day food record. The combined records provided the
basis for drawing up a typical day's dietary which was then
calculated. The diets were evaluated by a rating scale
containing a range of values wide enough to take care of
any inaccuracies in the diet history.

The United States Public Health Service (52)
advocated that diet and food consumption records are an
essential part of nutrition surveys. They should consist
of food inventory and purchase records on a family basis
and/or individual records of food consumption, both covering
the period of a week.

This same view was expressed by Youmans et al.
(53) who believed that the study of food consumption
offered a check and control of other methods of assessing
nutritional status.

Stiebeling (Sh) maintained that food habit
inquiries are of value as quick checks to uncover probable
short comings in the diet.

In interpreting some of the findings of nutrition
surveys, Darby (55) stated that "we are not justified in
classifying a population as deficient because the dietary

intake falls slightly below standards such as the

25

Recommended Daily Allowances. Inasmuch.as variability
is a fundamental attribute in biology it becomes impossible
to fix a single figure as the requirement for a substance."
McEenry, Ferguson and Gurland (56) pointed out
sources of error in dietary surveys. These included a
sample which is not truly representative of the population,
the fact that food consumption for one week may not be
representative of individual food habits, waste in
preparation and at the table and the actual composition of
the foods not being considered in the computation of the
nutrients in the dietaries, and the season of the year not
being taken into account in the evaluation of the food habits.
Riggs et a1. (57) made a nutritional survey of
school children in East York township, Canada. A lack of
correlation between dietary findings and simultaneous
observations of nutritional status was found. These workers
felt that dietary surveys alone do not provide a direct and
accurate measure of the prevalence of malnutrition. This
may be so, yet dietary surveys still furnish the best means
available at the present time for uncovering likely areas
of malnutrition. The dietary survey, therefore, is a

valuable public health tool.

mmIImNTAL PROCEDURE

EXPERIMENTAL PROCEDURE

Analysis of Food Records

A score sheet listing the types of foods in the
American dietary was devised (see Appendix) to show the
occurrence of each kind of food consumed during the five
day period. The foods or food groups for which the records
were checked included the number of times milk, green and
yellow vegetables, potatoes - white and sweet, citrus
fruits and tomatoes, other fruits, eggs, meat, fish or
poultry, other protein foods - cheese, legumes and nuts,
bread and cereals - wheat, corn and rice, soft drinks and
candy occurred in each child's five day record. Also
recorded were the number of meals in five days, the
meals missed - breakfast, lunch or dinner, vitamin
supplements, and whether or not the child had the hot
school lunch. The consumption of tea and coffee was also
recorded in the soft drink column in an attempt to see if
the former were replacing milk in the diet. Oatmeal and
wheat products, such as noodles,were recorded in the wheat
column. Bread was not designated as being whole grain or
enriched, so that the wheat column contains total wheat and

eat consumption rather than whole grain and enriched

products only, as is indicated by the column heading on the

Table 1
Distribution of 2,252 fourth and fifth grade school

children selected frdm 39 states

 

State Number of records

 

.Arizona Ah
New Mexico 35
Texas 78
Oklahoma 2
Arkansas 5
Louisiana t3
West Virginia 50
Virginia 15k
Kentucky 113
Tennessee 45
Mississippi 22
South Carolina 61
North Carolina 57
Georgia 1
Florida ‘ 1
’Alabama g
Massachusetts 5
New York 80
New Jersey 119
Pennsylvania 1&5
Delaware 13
Vermont 5
District of Columbia 21
North Dakota 8
Minnesota 35
Wisconsin 67
Michigan 21
Nebraska 2%
Kansas 63
Missouri 7
Illinois 2
Indiana . 129
Iowa . 31
Ohio 171
California 50

, Colorado 18
Oregon

Utah 42
WaShington 55

 

Total 2,252

28

score sheet.

It was felt that the above classification would
yield a descriptive evaluation of the feed records and
would provide a basis for the comparison of the food habits
of children according to the section of the country in
which they lived.

The records were numbered according to states
(Table l) and the tabulations made. The occurrences of the
various food groups for the five day period were totalled
for each child. The records were then grouped by states
and the mean values per child (average number of times
each food was served) for each state was summarized.

The states were classified into six main geographical

regions as shown in Table 2.

Table 2

Regional classification of states

 

Region States included in region

 

Mountain and Pacific Utah, Colorado, Oregon,
Washington, California

Southeast Tennessee, Florida, Georgia,
West Virginia, Virginia,
North Carolina, South Carolina,
Alabama, Mississippi, Kentucky.

Northeast . Vermont, Delaware, Massachusetts,
New York, New Jersey, Pennsylvania,
District of Columbia

Central Midwest Nebraska, Iowa, Kansas, Illinois,
Indiana, Ohio, Missouri

29

Table 2 (Cont.)

Regional classification of states

 

Region States included in region

 

Southwest Oklahoma, Arizona, New Mexico,
Louisiana,Arkansas, Texas

Upper Midwest North Dakota, Michigan,
. Wisconsin, Minnesota

 

In an attempt to determine whether or not the
food habits of the children were influenced by participation
in the school lunch program, the mean occurrences of the
various food groups for those students who received the
school lunch in each state and those who did not receive
the lunch were also tabulated.

A careful examination of the records revealed
that very few meals had been.missed. The meal most
frequently missed was the noen.mea1 on Sunday. This two
meal Sunday pattern was not confined to any particular
region or regions and seemed to be fairly generally
distributed throughout the countr . Consequently, this
factor was eliminated from further analysis. 6

Also eliminated, was the occurrence of vitamin
supplements for they appeared so infrequently it was felt
that.many of the children had not considered them.a part

of their daily food intake and had not recorded them.

DISCUSSION OF R‘

DISCUSSION OF RESULTS

The fourth and fifth grade school children who
provided these records listed the food that was served to
them; measures or size and number of servings were not
generally recorded. In order to evaluate the records,
these data were summarized according to the number of times
each of the various food groups occurred during a five day
period. Tables h - 9 (Appendix) show the mean occurrences
of each of the various food groups per child per five day
period for each state. Each table represents one of the
lsix:main geographical regions.

No information was available concerning the
economic status, racial background, occupation or educational
attainment of the parents of these school children. It was
therefore impossible to determine what effect, if any, these

factors had upon the dietary habits of the group studied.

State and Regional Trends in the American
Food Pattern
Figures 1 ~ 7 present a summary of the average
occurrence of milk, eggs, green and yellow vegetables,
citrus fruits and tomatoes, all fruits plus tomatoes,

legumes and corn in the diets of school children in the

31

$859: quad:

abut/xenon . mm:0_.n_u
.8959: .53sz

V\\\\\a Bureau oz¢2_Ez:oZ
.55. 130W.

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mhmkw Ema
9:10 mud 09.55 :5 m>C mun. Qu>mmw mm)» v3.2 but; do mumZDz mwcmmZu mIF

$5 eat all 32 r? v.3

  

  
  

   

  
 
  

  
  

        

  
  

            

 

  

 

x. .3 v 3 $ E 9.3 i .9 m w or .m Tm S, $N of x. $ a. .m. w.”

I u n . ~ . . .. .......; -
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. - 1

mmbmkm Quiz) NIP no

m20_wmm J¢U_IQ¢EGOMU 22:). MI._. 2. ZWQOIZIU

JOOIUWfao m...m.0 rEO U>~u MIL. 2.14:). no MUmeKDUUO MI.._. ”.0 rEEZ—LDW

93.1819 JO HHQNDN

32

six main geographical regions of the United States. The
number of times each of the above food groups were reported
by children in the various states and regions indicates

the trend in the dietary habits of school children living
in these sections of the country. For example, Figure 1
shows that in one state in the Southeast region (shown in
black) each child was served.milk on the average of 7.h -
7.9 times during the five day period; one state 10.h - 10.9
times, one state ll.h - 11.9 times and one state l2.h -
12.9 times. In two states in this region each.child was
served milk on the average of 10.9 - 11.4 times and milk
occurred 13.h - 13.9 times in five days in the diets of

children from.four states.

State trends

The occurrence of milk in the diets of children
from.the 39 states is shown in Figure 1. In approximately
one-half of the states (total 20) the mean occurrence of
milk was 12.h - 15.4 times during the survey period; in
the 19 remaining states milk was offered to each child an
average of 2.9 - 12.4 times. If a full half pint of milk
was offered each time it occurs in the record, and if this
serving was consumed quantitatively, in only one state would
the average child consume one and one-half pints of milk

per day.

NUMBER OF STHTES

33

SUMMHRY OF rue OCCURRENCE OF 5665 IN THE FIVE oar
DIETS OF SCHOOL CHILDRE N INTHE MHIN GEOGRRPHICRL

REGIONS or THE UNITED 519155

[2+

l/<

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1'9 1+ 2.7 3+ 39 4+ ‘M .4- 5.9
THE nvznns: Nansen or Tmss sees WERE SERVED PER sz
DnY szoo PER CHlLD PER srma

NORTHEAST

SOUTHEAST
Mova IN FIND Pncmc 7/////.
CENT-Rm. MIDWE sr

-FIGURE 1 SOUTHWEST
UPPER MIDWEST

EEEIID

NUMBER OF 5TH TES

VEGETQBLES

3

1L

SUMMHRY or THE occuensucsor: GREEN mun YELLOW

IN THE FIVE DRY DIETS OF SCHOOL.

CHILDREN IN THE MRIN GEOGRFIPHICHL

REGIONS or THE Umrso STATES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

/ O a
7 # .‘-' '..':‘- h._ “a
~-."-‘:. .9
:‘I‘ ..c_.'. ' ~.-..
:f.:'°','.,' a: -s'(
6 . '-.-;- ;-; _'-u
f:- 3.5.31 '2...-
53::‘5.’ :I': _-l '12..
I).o'_.‘..‘ “'1- ' 'f\
__ ' . _ u L ' ~ I .
.5 Z r-?'- 4.
‘ ; 211117511 . '33
"9 .' ', ' 9"...
i-‘f: . .- :2:
3 .

2 4 :0... 0...: v';

33.5: i 1351';

=-‘}:-

I iii}-

0 OJ} 0.? [.4' L? 2.4- 2.9 34+

  

3‘7

    

4.4

'fi?

.14- .5?

THE QVERR GE NUMBER OF TIMES GREEN 6ND YELLaw VEGETHBLES

WERE SERVED PER FNE DHY PERIOD PER CHILD PER STflTE

TIGURE 3

NORTHEHST
SourHensr

Mowmm AND Pacmc /////A

CENTRQL messT

SO UT HWEST
UPPER MIDWEST

CZ]
-

flIlIflII]
m

NUMBER OF .5 TATE .3

35

SUMMARY OF THE OCCURRENCE OF CITRUS FRUITS pND
TOMHTOES IN THE FIVE DHY DIETS oF SCHOOL.
CHILDREN IN THE MmN GEOGRRPHICHL
REGIONS OF THE UNITED STBTES

I)...

H4

l0.

 

 

 

 

 

 

 

 

 

 

 

 

.- I“ c. I...
53-.“ : -.
.-

‘-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

' .

. —, .-

,' 1' ..','.
.‘ "1:..-
10""! If...
Inf-".30.
' - ~30...‘
O 10.0“...
-"C. ....:‘~
'0~'n~ll’

o cw- o.q 1.4; 9 2+ 2.7 3+ 3.9 4+ $7 5... 59

THE HVERaGE-Z NUMBER or Tmzs cn‘nus ‘Ffiurrs 9m: ‘TOP'IRTOES

WERE SERVED ‘PER FIVE DHY PERIOD PER CHILD sz s'rnre:

NORTHEnsr [:3
SOUTHEas-r -
New raw anoPacmc VIII/A
C E NTR 91. M IDWE er 1:27:
FIGURE “1' SOUTHWEST [111111111
UPPER MIDWEST m

36

The mean occurrence of meat, fish or poultry
for the five day period was not summarized in chart form
as this food group occurred on the average of at least once
per day in each child's record for all states except Utah
(Table h). The children from this state were served meat
on the average of h.9 times during the survey period.

It may be seen from Figure 2 that the children
from slightly more than half of the states studied (22
states) were served eggs three or more times in a five day
period, while in 17 states the children were served eggs
less than three thnes in the same period.

The information in Table 8 has been presented
graphically in Figure 3. An examination of this figure
reveals that in the majority of the states (28 out of 39)
the mean occurrence of green and yellow vegetables,
including sweet potatoes, was 1.9 - 3.h times in the five
day period.

Figure A shows the occurrence of citrus fruits
and tomatoes in the five day diets of the 2,252 school
children studied. In only one state, Florida, did the
children report citrus fruit as a daily component of the
diet (Table 5). It was not surprising to find the generous
use of citrus fruits reported in the diets of children
in Florida, inasmuch as this state produces a large
quantity of this food. However, the equally generous use

of citrus fruits was not reported in Texas (Table 8 -

 

 

.313

NUMBER OF STflTES

IO.

37

SumnnRY OF THE OCCURRENCE OF CITRUS FRUITS, TOMRTOES
HND OTHER FRUITS IN THE FIVE DHY DIET: OF SCHOOL

CHILDREN IN THE MFHN GEOcRnPHIan REGIONS

OF THE UNITED STRTES

 

 

 

     

 

 

 

 

 

 

 

 

 

 

 

 

/

1L

 

11
N

0:7:

 

.+ /.9 2+qu 4.?- v.4 5.4 1.4 6+ 6.9 7+ 79 8.4%

_ -‘ ‘.'
. . ~
‘..-i 0“
.', '
0 ..

8.7

THE nvsanse NUMBER or TIMES CITRUS FRUIT5)TOMHTOE3 FIND OTHER

FRUIT5 WERE SERVED PER FIVE DAY PERIOD PER CHILD PER STnTE

NORTHEAST
SOUTHEHST
Mowvrn w HNDPRCIFIC
CENTRAL M\DWE5T
TIGURE 5 SOUTHWEST
UPPER MIDWEST

Cl
-
lIIlIIIIl]
m

38

mean occurrence of 1.9 times per five day period) or
California (Table A - mean occurrence of 3.1 times per
five day period), the other two states which are noted for
the growing of citrus fruits. Similar findings were reported
by General Mills (22) in a study of the food habits of
29,h75 school children from.all parts of the United States.
It was found that children in the Southeast, Southwest and
Mountain and Pacific regions showed a low percentage of
citrus fruits in their diets.

The occurrence of all fruits was combined with
that of citrus fruits and tomatoes and presented graphically
in figure 5. It may be seen from.this figure that citrus
fruits plus other fruits occurred in the five day diets
of each child from.21 states\on the average of 6.h - 8.9 i ‘
times; these foods occurred 0 - 6.h.times in the five day
diets of each Child from.18 states. This would indicate
that fruit was served on an average of only once a day to

the children in these states.

Regional trends

There were no definite regional trends in the
occurrence of milk in the diets of the school children
studied, although those children in the Northeast, Upper
Midwest, Central Midwest and Mountain and Pacific regions
had milk served to them.more often than did the children

from.the Southeast and Southwest (Figure 1). Low intakes

39

of milk in the South.have also been reported by several
workers (2,3,31,40,h2,h6).

Figure 2 shows the regional trends for the
occurrence of eggs in the five day diets of children in
the main geographical regions. Children in the Southeast
and Southwest reported a higher intake of eggs than was
reported in the other regions. Higher intakes of eggs in
the South.have also been reported by Stiebeling (2),

I-Jilam and Darby (5), Frayser and Hoser (42), Iiilam and
AnderSon (h3), Hilam.(hh) and Milam.and Bell (MS). The
regions in which the lowest mean occurrence of eggs were
reported included the Upper Midwest and Northeast.

Green and yellow vegetables, including sweet
potatoes, occurred in the five day diets of school children
from the Southeast and Southwest more often than in.any
other region (Figure 3). No occurrence of green and
yellow vegetables, citrus fruits and tomatoes, and other
fruits or corn was reported for Oklahoma (Table 8) in the
five day period, but it was felt that the number of records
from this state (Table l) was too small to consider this
a reasonable estimate of the average number of times these
food groups were served. Oklahoma is the one state
(Figures 3 - S and Figure 7) in the Southwest region where
the average child was served green and yellow vegetables,

citrus fruits and tomatoes or all fruits plus tomatoes on

be

the average of O - O.h times in the five day period. There
is reason to believe, therefore, that this state should
not be regarded as being indicative of the food patterns

of the Southwest region.

Sweet potatoes were tabulated apart from.green
and yellow vegetables in an attempt to determine whether
or not any regional trends were apparent. No definite
trends were found; sweet potatoes did not occur frequently
in the five day diets of any children in any region. These
potatoes were net served at all during the period of the
survey in Utah, Vermont, District of Columbia, Illinois,
Oklahoma, Uorth Dakota, Michigan and Minnesota (Tables h,
6,7,8,9) and only were served 1.2 times in Delaware (Table
6).

Citrus fruits and tomatoes occurred most frequent-
ly in the five day diets of school children from.the
Southeast, Central Midwest, Mountain and Pacific and
Southwest regions (Figure A), while they occurred the least
often in the menus reported by children in the Northeast.
The regional pattern was similar when other fruits were
combined with citrus fruits and tomatoes (Figure 5).

No regional differences were observed in the
occurrence of cheese, which varied from.not being served
at all to being served 1.3 times in the five days of the

survey. (Tables h - 9), nor were there any regional trends

NUMBER OF 51-an5

/0

 

LLl

SUMMHRY OF THE OCCURRENCE LEGUMES IN THE FIVE
DRY DIETS OF SCHOOL CHILDREN IN THE
MAIN GEOGRAPHICAL REGIONS

OF THE UNITED STATES

I

.....
D .

           

 

  

 

 

 

                   

‘f- 09 H 1.9 3.4 3.9 3+ 39 4-." I“ 5.4-

THE nvERneE NUMBER OF TIMES LEGUMES wees SERVED
PER FIVE DHYPERIOD PER CHILD PER srn-rE

NORTHEAST
SOUTH‘EnsT

E:
-

MOUNTAIN nun PH CIFIG 'lllll.

CENTRRL MIDWEST
_FIGURE 6 SOUTHWEST
UPPER MIowEsT

[1111mm
m

NUMBER OF STHT ES

/6-

I54

I41

131
I2.

Il-

IoJ

(#2

SUMMHRY OF THE OCCURRENCE OF CORN IN THE FIVE DRY

DIETS OF $CHOOL. CHILREN IN THE MFHN

 

 

 

p
:- ’ I
O
I
/'l .90....-
/ ~ ..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GEOGRAPHICAL REG/0N5 OF THE

 

0.4 on 1.4» 1.9

2.?

34»

UNITED STRTES

 

3.7

 

 

 

4- ‘f *9 6.9 6.9

THE AVERAGE NUMBER OF TIMES CORN WAS sERVE D PER FIVE

DRY PERIOD PER CHILD PER STATE

_FIGURE 7

NORTHEAsT l:l
SOUTHEAST -
MOUNTFIIN ANDPACIFIc-
CENTRFIL H mm. 31'

SOUTHWEST
UPPER MIowesT

 

11,3

in the use of nuts. The range of the latter food group
was no times served to 1.3 times served.

On the other hand, the third "other protein"
food, legumes, fell into definite regional patterns as
can be seen in Figure 6. The Southeast and Southwest
sections of the country reported the highest mean occurrence
of this food group; the Upper Midwest and Northeast the
lowest mean occurrence.of legumes. There is wide use of
dried legumes of all types in the Southern sections of the
United States. The lower economic status of population
groups in the South may be a contributing factor to the
high.consumption of legumes in these areas.

Figure 7 summarizes the number of times corn
occurred in the diets of school children in the various
regions. The frequent use of corn in the Southern
dietary shows up in the fact that this cereal was found
most frequently in the diet records of the children from
the Southeast and Southwest. The Northeast, Upper Midwest
and Central Midwest reported the least frequent use of
corn, with the exception of one state, Oklahoma (Table 8).

Some apparent differences were noted in the
occurrence of rice; the Southeast and Southwest regions
reported that this cereal was served more often during the
survey period than was reported in any other region.

The foods which were recorded in the column

"high calorie foods other than those listed" (Tables b, - 9)

m

were summarized according to the number of times fats and
carbohydrates appeared on the five day diet records of

each child for each state. Fats and "fatty foods" included
in the tabulations were bacon, fat pork, gravy, whipped cream
and mayonnaise. The carbohydrates, tabulated under the
heading of other high calorie foods, included such foods as
cake, cookies, pie, jam, syrup, gelatin desserts, crackers
and quick breads.

Diets high in fats and "fatty foods" have been
reported to be characteristic of Southern food patterns
(3,5,9,10,hh,h5,h6). However, the school children in
the present study reported an occurrence of fats which
showed no regional trends. The range of the average number
of times fats occurred in the diets of the children was
1.1 - 5.1 times for the five days of the survey.

No apparent regional differences were found for
the mean occurrence of carbohydrates which ranged from

16.2 - 18.0 times for the period studied.
Occurrence Of Tea and Coffee in the Menus

Since tea and coffee did not occur in sufficient
quantities to replace milk in the diet, no definite
relationship was found to exist between the two classes of
beverages. The only state which showed any evidence that

tea and coffee might account for lowered milk intake was

LLB

South Carolina. In this state milk was served on the
average of 11.2 tunes to each child during the five day
period, whereas tea or coffee was served 3.3 times (Table 5).
Several workers (hO,SO,Sl,SZ) have reported that
coffee is consumed in large quantities in the South.
Reynolds (hO) found that coffee tended to replace milk in
the diets of rural school children in Virginia. Thompson
(8) reported similar findings in Arizona. In a dietary
study of high school students in the Piedmont section of
iorth Carolina, Gray and Blackman (37) reported that the
consumption of tea, coffee and soft drinks was apparently

not responsible for lowered milk intake.
Occurrence of Soft Drinks and Candy in the Menus

Soft drinks and candy appeared in the menus on
the average of about one-half to two and one-half times
during the five day period. If this rather low occurrence
of soft drinks and candy is a true picture of the food
habits of the group studied, it is indeed encouraging to
all nutritionists. However, these data were collected
early in 19h7, at a time when "cekes" were still restricted
as they had been during the war. It is quite possible that
the intakes of these sweets might be higher at the present
time, especially among these children attending schools
Where "coke" and candy machines have been installed. It

may be that the children did not consider soft drinks and

is

candy as part of their daily diet; if so, the intakes of

sweets may not have been recorded.
School Lunch

Little difference was observed in the food habits
of those children who participated in the school lunch
program.and those who did not (Tables h - 9). This is
contrary to the findings of Moser (15) who found that the
nutritional status and dietary.habits of school children
who had the complete lunch were superior to those who had
no school lunch, or even the partial lunch. Similar
findings were reported by Abbott et al. (16) who made a
five year study of the effectiveness of the school lunch
in improving the nutrition of rural school children in
Florida. Bransby and Wagner (18), in a study of the diets
of school children in two northern industrial towns in
England, also emphasized that good school feeding was a
valuable contribution to the nutrition of children.

General Mills, in a study of the diets of 3,562
children in.h2 rural and urban schools in Kinnesota (22),
reported that the factor of school lunch influenced
considerably the diets of the children involved. A higher
percentage of "good" diets was found in both rural and urban

schools with school lunch programs.

in
Evaluation

In order to evaluate the results obtained,
minimum.adequate standards for the occurrence of certain
protective food groups were set up for the five day period
as follows:-

1. Milk - 15 times

2. Meat, fish or poultry - 5 times

3. Eggs- 3 times

4. Green and yellow vegetables - S thnes

5. Citrus fruits and tomatoes - 5 times

6. Other fruits - 5 times

7. Potatoes (white) - 5 times
In terms of a daily food pattern this would mean three
servings of milk, one-half egg, and one serving each.of
meat, fish or poultry, green and yellow vegetables, citrus
fruits and tomatoes, other fruits and potatoes. The Seven
Basic Food Groups as established by the United States
Department of Agriculture includes, in addition to these
foods, whole grain or enriched cereals and butter or
fortified margarine. The protective foods for which
standards were set up together with whole grain or enriched
cereals and fats would tend to assure each child of at
least a.minimum adequate intake of all nutrients. Fats
appeared to be generously used by the children studied

(Tables 8 - 9). Cereals also appear to have been used

h8

generously. The children in those states having enrichment
laws at the time these data were collected (Alabama,
Arkansas, Georgia, Indiana, Louisiana, Mississippi, New
Jersey, Iew York, North Carolina, North Dakota, South
Carolina, Texas, Washington and West Virginiaw).would be
assured of having adequate intakes of whole grain or
enriched cereals (Tables h - 9).

The above standards were used in summarizing the
data in Table 3. In this table, the average occurrences
of each food group are summarized by states. Thus in one
state in the Northeast region, milk was served to each
child on the average of 15 times in the five day period.
In 38 of the states milk occurred less Often than 15 times
per child per five day period.

On the other hand in only one state was meat,
fish or poultry reported less often than five times during
the survey period. The frequent use of high protein foods
together with the generous use of cereals, would tend to
assure a relatively adequate intake of protein.

In 22 of the 39 states, eggs were served three
or more times per child per five days. Even in the 17
states where eggs appeared fewer times than the standard,

the protein intake should not have been affected adversely

 

% Personal correspondence with the American Institute of
Baking, Chicago.

49

 

 

 

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since foods containing this nutrient appeared frequently
in the menus. However, the vitamin A content of eggs
would be an important contribution to the dietary since
the infrequent use of green and yellow vegetables by
children in all regions and in all states except one
suggests that the intake of vitamin A may be inadequate.
Citrus fruits and tomatoes, as well as other
fruits, were also used infrequently by the children in
all states. White potatoes were reported in sufficient
amounts in the diets of children from only eight states,
four of which.made up the Upper hidwest region. In the
majority of the states studied, therefore, the ascorbic
acid intake could be assumed to be low Since other fruits
and potatoes were not used in large enough quantities to
compensate for the lack of citrus fruits and tomatoes.
The data suggest that the food habits of the
children in all regions, as judged by the standards of
adequacy set for this study, are in need of improvement,
particularly in relation to the use of fruits, vegetables

and milk.

SUIHJARY AND CONCLUSIONS

SUMMARY AND CONCLUSIONS

Dietary habits of 2,252 fourth and fifth grade
school children from 39 states have been studied. Twenty-
four hour recall records, kept by children for five
consecutive days, were evaluated.

A descriptive evaluation of the food records was
used as a basis for the comparison of the food patterns of
elementary school children throughout the main geographical
regions of the United States. These regions included the
Northeast, Southeast, Southwest, Central hidwest, Upper
Midwest and Mountain and Pacific sections of the country.

A score sheet, listing the types of foods in the
American dietary was devised to show the kinds of food
which occurred in the diets of these children. The data
were summarized according to the average number of times
each food group occurred in the five day diet of each
child for each state in the various regions.

Ne definite regional trends were found in the
occurrence of such foods as milk, meat, cheese, nuts and
sweet potatoes, nor were any regional differences apparent
in the number of times "other high calorie foods" (fats
and carbohydrates) appeared in the five day diets of the

school children studied.

52

Regional differences were suggested in the average
number of times the following food groups were served to
each child in each state during the survey period:- eggs,
green and yellow vegetables, citrus fruits and tomatoes,
other fruits, legumes, corn and rice.

In the diets of these children, no definite
relationship was found to exist between the mean occurrence
of tea and coffee and that of milk. Tea and/or coffee did
not appear to have replaced milk in the diet.

A relatively low mean occurrence of soft drinks -
and candy was found in the diets of the children studied.

Very little difference was observed in the diets
of those children who participated in the school lunch
program and those who did not.

In order to evaluate the results obtained,
minimum standards for the occurrence of certain of the
protective food groups were set up for the five day
period. On the basis of these standards, it would appear
that:-

l. The only protective food group which occurred
in adequate amounts in the diets of the 2,252 children
studied was meat, fish or poultry.

2. The diets of the majority of the children
in this study are in need of improvement, particularly in

relation to the use of fruits, vegetables and milk.

LI TERA‘I'URE CITED

l.

3.

7.

9.

LITERATURE CITED

Atwater, W. O. 1902 Principles of nutrition and
nutritive value of foods. U. 3. Dept. Agr.
Farmer's Bulletin 1h2.

Stiebcling, H. K., and E. F. Phipard 1939 Diets of
families of employed wage earners and clerical
workers in cities. U. S. Dept. Agr. Circ. No.

507.

Stiebeling, H. K., Monroe, D. Phipard, E. F., Adelson,
S. F., and F. Clark lQfil Family food
consumption and dietary levels. Five regions.
Urban and village series. U. S. Dept. Agr.

Hisc. Pub. MSZ.

Williams, F. M., Stiebeling, H. K., Swisher, I. G.,
and G. Weiss 1937 Family living in Knott
County, Kentucky. U. S. Dept. Agr. Tech.
Bull. 576.

Milam, D. F., and w. J. Darby 19k; The average diet
of a Southern county and its effect on
nutritional status. So. Med. J. 38:117.

Hardy, M. C., Spohn, A., Austin, G., McGiffert, S.,
Mohr, E., and A. B. Peterson 19k3 Nutritional
and dietary inadequacies among city children
from.different socio-ecenomic groups. J. Am.
Diet. Assn. 19:173.

Joffe, H. F., and T. T. Walker 19hk Some food
patterns of Negroes in the United States of
America and their relationship to wartime
problems of food and nutrition. National
Research Council, Washington (Mimeographed).

Thompson, E. M. 19h6 Nutritional surveys in
Arizona. J. Am. Diet. Assn. 22:617.

Robinson, w. D., Payne, G. G., and J. Calvo lgnk
A study of the nutritional status of a pepulation
group in Mexico City. J. Am. Diet. Assn.
20:289.

 

53.-.... I.

.
p
op
‘ p
O
'
. r o
a O
p
C
a
v
a
I
n
o
"E

54

10. Winters, J. E. 1932 A study of diets of Mexicans
living in Texas. J. Am. Diet. Assn. 8:47.

11. Problems of changing food habits from.the viewnoint
of cultural anthropology. Editorial. l9hh
J. Am. Diet. Assn. 20:158.

12. Stiebcling, H. K. 19k3 Adequacy of American diets.
Handbook of Nutrition XXII. J. Am. Med. Assn.
121: 8310

13. Reid, M. G. 19k3 Food for pee is. John Wiley and
Sons, Inc. New York. p. 9.

1h. Pett, L. B. 19h? New.outlook for community nutrition.
J. Am. Diet. Assn. 23:13.

15. Hoser, A. M. l9k5 Effect of school feeding programs
on nutritional status. So. Ca. Agr. Exp. Sta.
B11110 3590

lo. Abbott, o. D., Townsend, R. 0., French, R. 3., and
‘C. F. Ahmann l9k6 Effectiveness of the school
lunch in.improving the nutritional status of
school children. Florida Agr. Exp. Sta.
Bull. A26.

17. Study of methods of changing food habits of rural
children in Dakota County, Minn. 19hh. F. S. A.
U. S5 Dept. Educ., Hutr. Educ. Series, Pamphlet
lie. .

l8. Bransby, E. R., and G. Wagner l9h5 Diets of school
children in industrial towns in England.
Brit. Med. J. 2:682.

19. Lease, E. J., and H. Riley 19k9 Is the enrichment
program here to stay? J. H. Ec. kl:lk0.

20. Dietary surveys and their interpretation. l9h8
Bureau of Human Nutrition and Home Economics,
U. S. Dept. Agr. (Himeographed).

21. Stiebcling, H. K. l9h2 Food consumption studies
and dietary recommendations. Fed. Proc.
1:330.

22. How well fed are our children? A report of the eating
habits of 29,k75 children. 19kg General Mills,
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25.

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30-

31.

32.

33.

3LL.

Foote, R., and E. S. Eppright l9k0 A dietary study
of boys and girls on a 1acto-ovo~vegetarian
diet. J. Am. Diet. Assn. 16:222.

Leichsenring, J. M., Donelson, E. G., Deinard, H. H.,
Pittman, M. S., Cooprider, H., and V. Haggart
19A3 Diets of 52k high school girls. J. H.
EC. 35:583.

fiiehl, D. G. 19k2 Diets of a group of aircraft
workers in Southern California. Mil. Hem.
Fund Quart. 20:329.

Downes, J., and A. Barandvsky 19AM Food habits of
families in the Eastern Health District of
Baltimore in the winter and Spring of l9k3.
Mil. hem. Fund Quart. 22:161.

Brown, A. P. 193k Food habits of rural school
children in relation to their physical well
being. Utah Agr. Exp. Sta. Bull. 246.

Mack, P. B., Smith, J. M., Logan, C. H., and A. T.
O'Brien 1942 Mass studies in human nutrition.
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community. J. Am. Diet. Assn. 18:69.

Zayaz, S., Mack, P. B., Sprague, P., and A. W. Bauman ..
l9k0 Nutritional status of school children in
a small industrial city. Child Dev. 11:1.

Wiehl, D. G. 19k2 Medical evaluation of nutritional
status. VII. Diets of high school students of
low income families in “ew York bity. Mil.
Rem. Fund. Quart. 20:61.

Reynolds, H. S., Dickson, M., Evans, M., and E. Olson
19k8 Dietary practices of some Uisconsin
children. J. H. Ec. ko:l31.

Cowles, M. L. 1935 A study of winter food consumption
in Wisconsin farm families. J. Am. Diet. Assn.
11:322.

Patterson, J. M., and E. W. KcHenry 19k1 A dietary
investigation in Toronto families having incomes
between $1,500 - $2,h00. Can. Pub. Health J.
32:251.

Hilz, m. c. 19h3 A dietarK survey in winnipeg.
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Sylvestre, J. B., and H. Nadeau l9k1 Enquete sur
l'alimentation habituelle des familles de
petits salaries dans la ville de Quebec.

Can. Pub. Health J. 32:2k1.

Hunter, G., and L. B. Pett lgkl A dietary survey
in Edmonton. Can. Pub. Health J. 32:259.

Gray, C. B., and N. R. Blackman 19h7 more high
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39:505.

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Evans, C. J., and H. Lubschez l9kh A comparison of
diets of school children in New Yerk City in
1917 and 19A2. J. Ped. 2k:518.

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habits and health of children in rural
sgctions of Virginia. Va. Agr. Exp. Sta. Bull.
2 0.

Davies, E. S. 1928 The food consumption of rural
school children in relation to health.
Hess. Agr. Exp. Sta. Bull. 2hl.

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Drake, P., and H. J. Lamb l9hk Study of the dietary
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Miranda, F. DeP., and R. s. Harris 1945
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29:317.

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Hiranda, F. DeP., and R. s. Harris 19k;
Nutritional value of the Mexican tortilla.
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dietary investigation. J. Am. Diet. Assn.

18: 56 3.

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Surveys of the nutrition of populations,
description of the population, general methods
and procedures, and the findin s in respect to
the energy principle (calories in a rural
population in middle Tennessee. Am. J. Pub.
Health 32:1371.

Stiebcling, H. K., 19kg Technics for finding out
what people eat. Fed. Proc. kz253.

Darby, W. J. l9k7 The influence of some recent
studies on the interpretation of the findings
of nutrition surveys. J. Am. Diet. Assn.

23: 20k.

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Sources of error in dietary surveys. Can. Pub.
Health J. 36:355.

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Hosely, W., and E. ‘H. HcHenry 19$ A
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AP PEND IX

 

 

1»

 

E Food I Ate MvName

 

 

 

 

 

* .
IF CEREAL Is EATEN ANY TIME DURING THE DAY, PLEASE GIVE NAME OF CEREAL I ‘ a. MY Age MY Grade
y This Week . Nameemsem
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY

 

 

 

 

 

 

BR EAKFAST
AND IN THE MORNING

THE FOOD | ATE FOR

 

 

 

 

 

 

THE FOOD T ATE

AT NO 0 N
AND IN THE AFTERNOON

 

 

 

 

 

 

 

 

 

THE FOOD | ATE FOR THE

EVENING MEAL
AND BEFORE BEDTIME

 

 

 

 

 

 

 

   

 

 

 

 

Teacher's Comments:

 

i»

 

 

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Signature of Teacher

 

 

1»

 

 

HEZIEI-47

_ Date

     

SCORE SHEET FOR CHE KING FOOD INTAKE RECORDS

Becord NUmber
Bl

 

Meals Missed L2

 

D3

 

Total milk in_5 days
White
Potatoes
Sweet

Occurrence of Green or
Yellow Vegetables

Occurrence of Citrus
Fruits or Tomatoes

Occurrence of Other
Fruits

Eggs

Occurrence of Meat,
Fish or Poultry

 

 

 

 

 

 

 

 

 

 

Occurrence C4“
of Other Le
Protein 5
Foods
N6
W
Occurrence A]
of Cereal Co
and Bread 8
' R9 Legend
Hot School Lunch 1. Breakfast
2.meh
Vitamin Supplements 9. Dinner
4. Cheese
Occurrence of Soft 5. Legumes
Drinks and Candy 6. Nuts
7. Wheat and oats
Occurrence of High FATS 8. Corn
Calorie Foods Other 9. Rice

Than Those Listed CHO

 

 

 

Table h

t
The occurrence of various foods in five day diets of

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

D school children in each state of the
l
Mountain and Pacific region
Values expressed as the_ayerage number of times # each food was served DC? 5 day period_per child ‘__
Do.of Green Citrus ~ Meat Soft Tea High
State School Child— Milk Potatoes and Fruits Other Eggs Fish ' Cereals Drinks or Calorie
. Lunch ren Jhite Sweet Yellow and Fruits or Other Protein Foods and Bread and Coffee Foods_
» Vegetables Tomatoes Poultry Cheese Legumes Nuts Wheat Corn Rice Candy ”_irjEfifiiiggl.
.1- 1..-.-- gm 4% T “' W
Ore. Ho 79* 13.0 3.9 0.0E3 3.3 3.3 3.3 «fi_ 2.8 ‘5.D 0.3 1.2 0.1 18.4, 1.3 0.3 0.8 - 33.0 [.7
Utah Do :89 12.8 h.5 - 2.3 _3.8 .h.3 _2 D.l h.9 1.0 O.H. 0.2 18.D 1-6 015 005 0'3 2&3 7'9
0010. so 18 10.9 3.7 0.1 2.8 2.8 D.Z. 33 2,1 ISA. 0y3 0.9 0.2 13.0 1.9 0.2 0.9 0.6 3.6 8.0
Calif. -o 30 13.0 3.8 0.1 3.1 2.3, 2.1 ‘3 3.4 9.94 0.5 ‘3.0 0.1 16.9 1.4, 0.7 0.8 0.0D D.3 8.6
ash. : 30 12.9 8.2 — A.D 2.; D.1 1,9 8,2 0.3 0.8 0.8 17.6 1.1 0.D 0.0 0.1 2.3 8.0
res 19 12.1 1.8 3.2 ‘.1 2.8 2.5 2.2 5.9 0.1 2.5 0.3 15.2 1.4 0.2 0.0 — h.3 8.6
55% 12.8 H,3 0.1 D.3 2.’ 3.5 2.0 8.1 0.2 1.4. 0.5 16.8 1.2 0.3 0.5 0.1 3.0 8.2

 

 

4 Total number of children i» 0203.35a”

 

 

Table 5

i -.,——-.—A.----—o_ .- Wm“

- __ m-_....- a-..

”Values exnressed as

 

 

The occurrence of various foods in five day diets of

school children in each state of the Southeast region

«am-fl.

”1&5-

‘_

the average number of times

_z‘r
: _ IK“ -

 

 

each food

1'”) r1

served_ger 5 day neriod_ger child

 

Potatoes

 

flhite Sweet

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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D.) (.73 ‘0‘ \Jl-xl -\1 DUI

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* Total number of children in each st

Lg

Green 1trus Heat. Soft Tea 'TT
and ruits Other Fish Cereals Drinks or High Calorie
Yellow and Fruits or Other Pretein_Eoods and Bread and Coffee Foods
Vegetables Tomatoes _;%rw_h«_hfgultry Cheese Legumes Nuts Wheat Corn Rice Candy, Fats CHO
0.1 1.8 N.2 D 2.8 8.5 1.N . 0.8 18.0 0.5 0.9 0. 10.3
0.3 3.7 .4 3_ 3.9 8.7 1.2 . 0.05 15.8 0.2 0.3 0. 8.8-
0.2 2.2 _..9 H: '33.0 8.8 1.3~_ 0.D 15.7 0.L 0.8 0. 8.7
-# 3.3 §°7 1 1.5 3.1 — 0.8 13.1 1.D - 0.2 5.0
0.5 2.7 9.7 2 2.5 0.8 0.3 - 18.9 0.9 0.2 0.5 8.3
0.3 3.0 35.7 2 _fi 2.2 1.3 0.2 0.1 15.8 1.1 0.1, 0.L 7.2
0.04. 3.) 2.7 A “J3.2 5.1 0.3 0.h 18.9 0.8 1.0 0.3 8.8
0.2 1.0 2.3 .5 . 33.1 0.1 0.5 1.3 12.7 0.2 0.7. 0.5 12.8
0.3 2.0 2.7 .3_ 3.8 7.8 0.8 0.5 17.1 0.7 1.1 0.7 10.0
0.8 3.3 3.8 A 8.0 8.5 .7 - 17.2 0.2 0.2 0.2 18.0
1.2 5.2 2.2 2 1.9 8.0 1.0 0.3 8.3 0.7 0.1 1.8 17.8
0.8 h.0 L.0 3 I _3.2 7.1 0.8 0.1 13.7 0.2. 0.2 0.7 18.7
0.1 3.1 2.1 2 ' 4.0 8.3 0.7 0.1 .3 1.7 0.5 0.7 11.3
0.1 7.0 2.A 3. 8.8 9.0 - - 15.0 1.9 0.1 - 8.1
04. Th3 :2 :2 ,1.2 m2 m5 a1 1mg 18 a5 m5 98
0.5 1.9 2.3 2 8.2 1.0 0.2 18.2 1.3 0.8 2.7 7.7
1.3 1.8 39+ 1 9 3 0.8 0.7 9.3 1.0 1.8 8.8 14.0
0.8 1.9 2.7 3_ 8. 0.9 Our 12.8 1.2 1.1 3.3 9.8
0.3 2.5 1.8 2' 8.? 0.8 0.7 13.8 2.1 0.9 0.8 7.9
0.3 5,9 1.1 2 8.1 0.D 2.8 5.1 1.0 1.1 1.0 13.8
0,3 3.3 1.3 2 8.9 0.5 1.2 11.D 1.8 1.0 0.7 9.h
0.3 2.3 2.8 D 7.0 0.9 0.7 18.1 0.9 1.7 0.3 12.8
0.8 2.8 2.5 3 5. 1.0 0.1 18.5 0.2 0.5 0.2 9.3
0.3 2.5 2.7 u. 8.8 0.9 0.D 1A.3 0.8 1.1 0.2 11.1
at

 

 

 

Table 6
The occurrence of various foods in five day diets of

school children in each state of the Northeast region

 

‘—
‘

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4Values excrcssed as the average number of times '_ each food was served per_§ day Deriod Der child

he. of Green Citrus - Meat Soft Tea High

State School Child~ hilk Potatoes and Fruits ther Eggs Fish Cereals Drinks or Calorie

Lunch. ren White Sweet Yellow and Fruits or Other Protein Foods and Bread and Coffee Foods
1 Vegetables Tomatoes _ Poultqy, Cheese Legumes Nuts Wheat Corn Rice Candy Fats CHO
Vt. to ,5? 15.0 _5.8 - 1.8 2.2 H.2 2.8 5.8 - 0.8 0.8 19.8 1.8 0. 8 -~ - 8.8 7.0
281. Do 13* _3.2 1.8 1.2 0.8 1.8 1.0 2.3 7.8 0.8 1.5 0.8 12.1 1.2 0.1 0.9 ~ 1.8 8.2
D. 3. T 21 l3.3 8.8 - 1.1 A, 3.2 2.1 3.2 ‘_§.8 O.D O.h O.h 19.3 1.0 O. 7 2.5 0.8 2.1 7.0
1g 5. 50 7M lioh H,/ 0.1 2.8 2.8 3.7 2.1 5.9 0.8 0. 8 0.8 17.8 1.3 0. 8 0.5 0.7 1.8 '8.0
.68 b 19.5 1.8 0.2 2. 3.8 2.2 2. 3 7.5 0.3 0.7 0.2 15.7 0.5 O 3 0.3 - 1.7 10.5
80 12.8 8.3 0 1 2.8, 2.9, 3. 2.1 8.0 0.8 0.8 0.8, 17.5 1.2 0. 0.5 0.8 1.8 8.2
.83.. (a ,5' _i.1 ,E,1 0.08- ,3.3 2.3 2.5 1.8 8.3“, 0.8 1.1 0.2 18.3 1.1 0. 2 0.7 0.8 1.8 9.1
:L J. To 119 12.8 _3.3 ,_0.8 2.3 ,3.2 .3.Z_ 2.3 8.1 0.8 0.9 0.5 18.0 1.9 0. 9 0.9 0.8 1.9 8.3
31. 7c 1A5 11.0 2.2 0.2 2.5 2.2 2.7 __ 1.9 ,5.9, 0.4, 1.1 0.3 18.9 1.7 0. 8 1 2 0.9 2.2 9.0

? Total ra itrar o; ckfil_dren 311 eacl1:3tate

 

 

 

Table 7

children in each

ate of

Central Midwest region

The occurrence of various foods in five day diets of

 

 

jam—1:;
Values expressed as the average number of times'

W
each food was served.Der,§ day period Der child

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Green itrus Meat Soft Tea High
State School Child- Hilk __Potatoes and ruits Other Eggs FiSh Cereals Drinks OT Calorie
Lunch ‘Mhite Sweet Yellow and Fruits or Other Protein Foods and Bread and Coffee Foods

“# Vegetables Tomatoes Poultry_ Cheese Legumes Nuts Wheat Corn Rice Candy Fats CHO
1hhu No 33; OJ. ,52 29 52; a8 8b OJ. 08 (Ll ui7 L1 OJ m5 L5 the 6x8
Iowa No ,5.2 0.1 1.3 ,3.5 ,8.1 2.8 ,5.9 0.8. 0.9, 0.5 17.8, 1.3 0.5 2.7 1.8 .3.3 8.8
Hans. do 1141 0.1 2.7 ,3.8 ,3.9 33.2 8.0 0.7 1.3 0.2 18.0 1.9 0.8 0.9 0.8. 3.8 8.9_
111. No 8.7 - 2.8 8.0 8.5 3.5 5.7 0.8 0.11 0.5 18.8, 1.8 0.8 0.5 0.2 2.8_ 6.0
Ind. to 8.8 0.02 3.0 3.2 £.1 3.2 8.0 0.8 1.8 0.2 17.3 1.2 0.3 0.8 0.5 2.8 7.1
Yes 8.1 0.1 8.0 1.0 v.8 1.0 8.8 0.2 0.7 0.7 18.7 1.8 0.7 1.2 0.6 2.6 7.8

__ 8.8 0.03 33.1 2.2 3.2 ,3.0 8.0 ' 0.8 1.8 0.2 3358. 1.2 0.3 0.8 0.5 2.6 7.1

t __ ,

Ohio No 8.2 0.03 2.7 3.8 8.8 2.3 5.2 0.5 1.1 0.5 18.8 0.2 0.3 1.8 0.8 2.3 10.7
Yes 5.0 0.1 3.8 3.9 5.8 1.7 7. 0.7 0.9 0.3 19.1 1. 0.2 0.9 0.8. 2.3 10.1

__3 8.5 0.01 3.1 3.8 5.1 2.1 8.5 0.8 1.0 0.8, 18.9 1.1 0.3 1.2 0.7 2.3 10.5
1:10. do 8.7 0.1 2.9 3.0 .5 3. 5.8 0.0 1.5 0.5 17.}: 1.7 0.8 0.8 0.9 8.7 9.2
Yes 5.8 0.1 2.5 2.1 5.3 3.8 8.0 0.9 2.2 1.3 15.8 8.2 0.3 0.8 0.2 5.1 5.8
8.8 0.1 2.8 2.0 3.8 3.3 8.0 0.8 1.8 0.8 13.1 2.1 0.8 0.8 0.8 8.8 0.8

 

* Total number of children in each state

I

 

 

Table 8
The occurrence of various foods in five day diets of

school children in each state of the Southwest region

 

 

Values exnressed as the aver

 

t number of times“

School Child— Milk

 

Vegetables Tomatoes

 

 

 

 

 

 

R)

 

a: \n

 

O \1
O\

 

T "‘1‘: i—J DJ Lo
—51» OJ in

C) \IL
I—-’ O
O O
O O

R) \2’1 Ce
0 0

U) TO

FR)
0

b1
Vt
«o
M
T"
O

 

‘F‘d

\O\O
t-‘ H CO O U1

0 c>o
O O

H

E4 t4f0

O O O

\o awe
Cam
0 O

a) \n~q <3 DJOD

ko

each food was served oer 5 day neriod per child
Soft High
Eggs Cereals Drinks Calorie
ther Protein Foods and Bread and Foods
Poultry, Cheese Legumes Nuts Wheat Corn Rice Candy Fats CHO-
25.5 2.0 - - 2.0 1.0 18.0
18.5 512 12.8 8.8 0.8 1.2 2.5 ' 8.8
3.5 2.7 2.7 0.2 1.5 2.7 9.9
_ 3.1 2.0 8.7 1.8 0.8 5.1 11.3
8.3 2.2 8.7 0.1 1.8 3.8 13.7
3.2 8.8 8.1 0.2 0.5 3.1 9.7
3.7 0.3 ,3J: 12.1 8.8, 0.2 0.9 3.2 11.5
2.9 0.1 2.8 18.8 2.3 0.7 1.3 3.2 8.2
3.5 0.2 2.9 15.8 2.7 0. 0.8 3. 9.
3.3 0 2 2.9 15.3 2.8 0.8 0.9 3.7 9.3

 

 

 

 

Table 8
The occurrence of various foods in five day diets of

school children in each state of the Southwest region

 

 

Values exnressed as the aver

 

8 number of times“

School Child— Milk

 

Vegetables Tomatoes

 

 

 

 

 

 

R)

 

a: \n

 

O \T
O\

 

T "‘1‘: i—J DJ Lo
—51» OJ in

C) \IL
I—-’ O
O O
O O

R) \2’1 Ce
0 0

U) TO

FR)
0

UT
VT
«3
M
T"
O

 

TF0

\O\O
t-‘ H CO O U1

0 c>o
O O

H

E4 IATO

O O O

\o awe
Cam
0 O

a) \n~q <3 DJOD

ko

each food was served oer 5 day neriod per child
Soft High
Eggs Cereals Drinks Calorie
ther Protein Foods and Bread and Foods
Poultry, Cheese Legumes Nuts Wheat Corn Rice Candy Fats CHO-
25.5 2.0 - - 2.0 1.0 18.0
18.5 512 12.8 8.8 0.8 1.2 2.5 ' 8.8
3.5 2.7 2.7 0.2 1.5 2.7 9.9
_ 3.1 2.0 8.7 1.8 0.8 5.1 11.3
8.3 2.2 8.7 0.1 1.8 3.8 13.7
3.2 8.8 8.1 0.2 0.5 3.1 9.7
3.7 0.3 ,3J: 12.1 8.8, 0.2 0.9 3.2 11.5
2.9 0.1 2.8 18.8 2.3 0.7 1.3 3.2 8.2
3.5 0.2 2.9 15.8 2.7 0. 0.8 3. 9.
3.3 0 2 2.9 15.3 2.8 0.8 0.9 3.7 9.3

 

 

 

 

school children in

Table 9

‘

3011

O

The occurrence of various foods in five day die
tate of

the Upper Iidwest region

s of

 

 

 

 

Values exeressed

~s the average number of times

each food was

served ner

day neriod per child

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

number

children in each sta

.1.
L;

‘ Green Citrus Meat Soft Tea
School ”Potatoes and Fruit Other Eggs Fish Cereals Drinks or

Lunch. Jhite Sweet . Yellow ’ and Fruits or Other Protein Foods and Bread and Coffee

Vegetables Tomato Poultry Cheese Leg mes huts Uheat Corn Rice Candy

No L.2 - 1.0 2.8 3.8 .2,5 ”.0 0.2 12,8 1.2 l l 1.0 0.2
.To 5.0 - 2.0 2.8 3.8 2.2 5.1 0.2 17.7 1.8 O 1 - -

No 5.8 0.01 2.5 2.9 2.8 2.2 5.8 0 8 0.3 18.0 1.1 0.5 0.8 0.3
Do 21 5.8 — 2.1 3.0 3.5 0.8 8.9 0 3 0.8 18. 1.3 0 8 0.9 -
[es 1» 3.7 _ 2.9 3.3 2.8 2.1 7.5 0 3 0.1 17. 0.8 0 8 0.1 -
35* 5.9 - 2.8 .3.1 .3.1 1.3 _5.3 0 0.3 18.3 1.1 0 8 0.8 -

 

 

 

 

 

 

 

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