Embed Size (px)
Citation preview
P R O T E C T I N G C A N A D I A N S F R O M I L L N E S S
FOODBOOK REPORT
TO PROMOTE AND PROTECT THE HEALTH OF CANADIANS THROUGH LEADERSHIP, PARTNERSHIP, INNOVATION AND ACTION IN PUBLIC HEALTH.
—Public Health Agency of Canada
Également disponible en français sous le titre : Rapport Foodbook
To obtain additional information, please contact:
Public Health Agency of CanadaAddress Locator 0900C2Ottawa, ON K1A 0K9Tel.: 613-957-2991Toll free: 1-866-225-0709Fax: 613-941-5366TTY: 1-800-465-7735E-mail: [email protected]
This publication can be made available in alternative formats upon request.
© Her Majesty the Queen in Right of Canada, as represented by the Minister of Health, 2015
Publication date: November 2015
This publication may be reproduced for personal or internal use only without permission provided the source is fully acknowledged.
Cat.: HP40-146/2015E-PDF ISBN: 978-0-660-03357-0Pub.: 150111
IFOODBOOK REPORT
FOODBOOK REPORT
Centre for Food-borne, Environmental and Zoonotic Infectious Diseases,
Infectious Diseases Prevention and Control Branch, Public Health Agency of Canada
II FOODBOOK REPORT
ACKNOWLEDGEMENTSThe Public Health Agency of Canada would like to acknowledge the important role of the Canadian survey respondents who provided the data that are used in this report.
This report would not have been published without the close collaboration and participation of federal, provincial and territorial public health and food safety partners and academic colleagues.
IIIFOODBOOK REPORT
TABLE OF CONTENTSEXECUTIVE SUMMARY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
METHODOLOGY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
1. STUDY DESIGN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
2. PARTICIPANT SELECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
3. QUESTIONNAIRE ADMINISTRATION . . . . . . . . . . . . . . . . . . . . . . . . . 6
4. TARGETED POPULATION GROUPS . . . . . . . . . . . . . . . . . . . . . . . . . . 6
5. EXPOSURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
6. WEIGHTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
7. ANALYSIS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
RESULTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
STUDY LIMITATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
CONCLUSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
REFERENCES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
TABLES
Table 1: Unweighted and weighted respondent counts, weighted proportions, and 2011 Census proportion, by province/territory . . . . . . . . . . . . . . . . 12
Table 2: Unweighted and weighted respondent counts, and unweighted proportions, by month . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Table 3: Unweighted and weighted respondent counts and proportions, and 2011 Census proportions, by age group and gender . . . . . . . . . . . . . 12
Table 4: Unweighted and weighted respondent counts, weighted proportions, and 2011 Census proportions, by education level. . . . . . . . . . . . . . . . . 13
Table 5: Unweighted and weighted respondent counts, weighted proportions, and 2011 Census proportions, by household income. . . . . . . . . . . . . . . 13
Table 6: Weighted proportions of food, animal and water exposures in the past seven days, by province/territory and nationally . . . . . . . . . . . . . . . . . 14
Table 7: Weighted proportions of food, animal and water exposures in the past seven days, by month . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Table 8: Weighted proportions of food, animal and water exposures in the past seven days, by age group and gender . . . . . . . . . . . . . . . . . . . . . . 35
Table 9: Weighted proportions of food, animal and water exposures and frequencies, in the past seven days, nationally. . . . . . . . . . . . . . . . . . . . . . . . . . 46
IV FOODBOOK REPORT
1FOODBOOK REPORT
EXECUTIVE SUMMARYOutbreaks associated with widely-distributed food products can have important health and economic impacts in Canada. These outbreaks also affect the health of Canadians and may impact the public’s confidence in the food safety system. One of the challenges facing the Public Health Agency of Canada (the Agency) in identifying the source of multi-jurisdictional outbreaks has been the availability of food exposure data for the general Canadian population. Similarly, limited food exposure data has impacted the Agency’s ability to evaluate risks associated with enteric illness.
To date, foodborne illness outbreak investigators have relied on outdated food exposure data that are not entirely representative of the current Canadian population. In recognizing these challenges, the Agency recommended that a Canadian-specific, consecutive-day food consumption study be conducted to enhance the Agency’s ability to investigate and respond to foodborne illness outbreaks across all government levels.
Foodbook is a population-based telephone survey that was conducted in all Canadian provinces and territories over a one-year period with a primary focus on describing what foods Canadians eat over a seven-day period to inform outbreak investigation and response in Canada. The data generated from this study will enhance Canadian public health capacity to take timely and appropriate action in response to foodborne illness outbreaks and will reduce the impact of these events on the health of Canadians.
The Foodbook Report summarizes the food, water and animal exposure information collected during the survey. Foodbook data will be used across federal, provincial and territorial (F/P/T) public health and food safety partners to: inform timely and effective response to foodborne illness outbreaks; determine sources of enteric illness which will support risk assessments and public health interventions to prevent illness; and assist in examining relationships between eating patterns, obesity and socioeconomic status.
The Foodbook study addresses large data gaps that existed for Canadian food, water and animal exposure data for foodborne illness outbreak response investigations. These data are available to F/P/T stakeholders who work together to investigate, control, prevent and understand enteric illness in Canada.
2 FOODBOOK REPORT
3FOODBOOK REPORT
INTRODUCTIONOutbreaks associated with widely-distributed food products can have important health and economic impacts in Canada. These outbreaks also affect the health of Canadians and may impact the public’s confidence in the food safety system. The Public Health Agency of Canada (the Agency) responds to outbreaks in a timely manner to protect the health of Canadians and to uphold the public trust. A key step in the timely identification of the source of outbreaks is to compare foods eaten by ill individuals affected by the outbreak to foods eaten by the general population. One of the challenges facing the Agency in identifying the source of multi-jurisdictional outbreaks has been the availability of food exposure data for the general Canadian population. Similarly, limited food exposure data has impacted the Agency’s ability to evaluate risks associated with enteric illness.
To date, foodborne illness outbreak investigators have relied on food exposure data from the United States’ Population Survey Atlas of Exposures (1) and one regional study in Ontario (2). These data sources are not entirely representative of current Canadian food exposures and so, more recently, the National Single Day Food Consumption Report (3) has been used.1 However, these data have some limitations for outbreak response. They cannot be extended to estimate the consecutive multiple day exposure periods (e.g., 3, 5, or 7 days) needed to compare foods consumed by people experiencing foodborne illness to those consumed by the general population. In addition, the 24-hour recall period limits the ability to capture foods consumed less frequently or rarely consumed.
In order to address these challenges and limitations, the Agency recommended that a Canadian-specific, consecutive-day food consumption study be conducted. These data were collected to enhance the Agency’s ability to investigate and respond to foodborne illness outbreaks across all government levels.
Foodbook is a population-based telephone survey that was conducted in all Canadian provinces and territories. It provides essential data on food, animal and water exposure which will be used by the Agency, as well as other federal, provincial, and territorial (F/P/T) partners to understand, respond to, control and prevent enteric illness in Canada.
The Foodbook study was developed jointly by the Enteric Surveillance and Population Studies Division (ESPS) and the Outbreak Management Division (OMD) in the Centre for Food-borne, Environmental and Zoonotic Infectious Diseases (CFEZID) of the Public Health Agency of Canada, in consultation with F/P/T partners. Its primary purpose was to establish a database describing Canadians’ exposure to foods over a seven-day period that may serve as sources for foodborne infections.
1 This report was developed based on analysis of the 2004 Canadian Community Health Survey (CCHS) 2.2 nutrition-focused 24-hour dietary recall data.
4 FOODBOOK REPORT
Foodbook data will be used to:
1. Inform timely and effective response to foodborne illness outbreaks in Canada.
2. Determine sources of enteric illness in Canada which will support risk assessments and help to target public health interventions to prevent illness.
3. Inform food safety education initiatives and health promotion efforts linked to obesity and the determinants of health.
The Foodbook Report summarizes the food, water and animal exposure information collected during the survey. Data are summarized nationally, by province and territory and by a number of demographic characteristics (e.g., gender, income, education level).
5FOODBOOK REPORT
METHODOLOGY1. STUDY DESIGNFoodbook data were collected in Canada’s ten provinces and three territories over a one-year period between 2014 and 2015 using a population-based telephone survey. The study questionnaire was developed in collaboration with F/P/T stakeholders who identified key data gaps within the context of establishing a database of food exposures for outbreak investigations. In addition to food exposures, the study also collected data on drinking and recreational water exposures, animal-related exposures, consumer food safety knowledge and practices, acute gastrointestinal illness, obesity indicators and demographic factors.
All permissions to complete the study were obtained. The study was reviewed and approved by Health Canada and the Agency’s Research Ethics Board (REB 2013-0025) as well as the Newfoundland and Labrador Health Research Ethics Authority to meet a unique provincial legal requirement (HREB 13.238).
The sampling frame used to draw telephone numbers consisted of land lines (70% listed, 10% random digit-dialing) and cell phones (20%). Including cell phones ensured better coverage of cell phone-only households and demographic groups more likely to use cell phones exclusively (e.g., younger Canadians).
The recall period for most questions was seven days which aligns with the average incubation period of common foodborne illnesses. Thus, a ‘yes’ response meant that the respondent had eaten a food item or had an exposure at least once during the seven-day period preceding the call. Refused and ‘don’t know’ responses were recoded to ‘missing’.
The survey was pilot tested over a two-week period between April 11 and April 27, 2014. Survey respondents provided feedback about their experience, assessed the Computer Assisted Telephone Interviewing (CATI) programming, identified difficult questions and assessed the effect of the call recording disclaimer.
2. PARTICIPANT SELECTIONIn order to improve completion rates for younger age groups, when households contained children less than 18 years old, 50% of surveys were conducted with the child who would have the next birthday and 50% were conducted with the adult who would have the next birthday. If there were no children in the household, the survey was conducted with the adult who would have the next birthday. This screening procedure skewed the sample distribution so there were fewer households with adults and children than among the general population. Information on household type (adult/child combination) was thus included in the weight calculations to ensure the weighted sample was representative of the Canadian population.
6 FOODBOOK REPORT
3. QUESTIONNAIRE ADMINISTRATIONThe surveys were conducted by an independent research company contracted by the Agency. Interviews were administered in English, French, Inuktitut and on-demand verbal translation for other languages. Those who could not speak the supported languages were excluded from the survey. Additionally, in order to ensure that exposures occurred within the province or territory of residence, those who had travelled outside their province or territory of residence during the recall period were excluded. Informed verbal consent was obtained from all study participants and a CATI tool was used to enhance quality control on question-flow and data collection.
Proxy respondents were used in accordance with provincial and territorial laws for participants under a certain age, or for those unable to respond on their own behalf. If the selected individual was under the age of consent, the interview was conducted with the child’s parent or legal guardian, or with another adult knowledgeable about the child’s activities at the discretion of the parent or legal guardian. Proxy response was also allowed for individuals with medical or activity limitations.
4. TARGETED POPULATION GROUPSThe survey was designed with a target sample size of 11,016 collected evenly over a 12-month period across four age groups (0–9, 10–19, 20–64, 65+ years). All provinces and territories were allocated a minimum sample size of 416 to ensure that estimates from the area and within each of the four key age groups would be of an acceptable quality.2 Some provinces were allocated additional samples for the purpose of reducing overall design effects and improving regional analysis within the provinces more frequently involved in multi-jurisdictional outbreaks.
5. EXPOSURESMajor food categories included:
• Vegetables
• Fruit
• Herbs and spices
• Nuts
• Meats
• Fish and shellfish
• Eggs
• Dairy products
• Country foods3
2 104 is the minimum sample size in the control group (one age group only) required to detect a difference of 35 percentage points between the control group’s food consumption proportion (from Foodbook) and the proportion of cases in an outbreak of sample size 18 (median number of cases per multi-provincial outbreak in the past five years) when alpha is 10%, beta is 90%, the control percentage is 40% and the case percentage is 75%.
3 Information about these food items (e.g., wild game, foraged berries) was collected only from those residing in the territories.
7FOODBOOK REPORT
Respondents were prompted to include foods eaten raw and/or cooked both inside and outside the home. Vegetables did not include frozen or canned/jarred vegetables. Fruits did not include frozen, canned/jarred or dried fruits.
Major non-food exposure categories included:
• Drinking water sources
• Contact with recreational water (e.g., lakes, oceans, hot tubs, etc.)
• Contact with household pets and pet food
• Contact with farm animals
6. WEIGHTINGThe forward sortation area (FSA, or first three digits of the postal code) was collected for each respondent. The FSA was then converted to the most likely census metropolitan area (CMA). The CMA indicator along with age group, household type, province or territory, the number of people in the household, the number of land lines and cell phones in the household and gender were used to calculate the individual-level survey expansion weight. To create the final weighting variable, a post-stratification step used iterative proportional ranking with available control tables.
7. ANALYSISThe analysis was performed in Stata 13.0 (Stata Corp., Texas Station, TX) using the survey weight provided by the research company. The survey data file was checked for inconsistencies and estimates were verified against external sources of exposure data, where available.
The analysis in Stata was performed using the expansion weight as the probability weight for mean and variance estimation, via the svyset command and the svy prefix to estimation commands. Primary estimation commands included the “mean” and “proportion” commands.
8 FOODBOOK REPORT
RESULTSThe full survey (including pilot test) was conducted over a 12-month period from April 11, 2014 to April 9, 2015. Approximately the same number of interviews was completed during each calendar month for a total of 10,942. All sample targets for each province and territory were met (Table 1).
A sample of 515,691 phone numbers from three sources (listed residential numbers, random digit-dialing residential numbers and cell phone numbers) were randomly selected from the total sample. Of these phone numbers, 429,167 were called, of which 119,074 numbers (27.7%) were invalid (e.g., not in service, or modem or fax numbers). Language barriers were identified among 3,894 (0.9%) of respondents and these individuals were not interviewed. The gross refusal rate was 12.7% and the gross response rate and Marketing Research and Intelligence Association (MRIA)4 response rate were 2.7% and 19.9% respectively.
All consumption estimates included in this report have been weighted so they are representative of the Canadian population.
Food, water and animal exposures as well as the frequency of exposure to select high-risk foods were summarized nationally, by province and territory and by the demographic characteristics presented in Tables 1-9. The data reported in the tables are the results of the Foodbook study and no discussion of the results is presented.
4 The Marketing Research and Intelligence Association (MRIA) adopted the Data Collection Response Rate Calculation recommended by Statistics Canada in its Standards and Guidelines for Reporting of Non-Response Rates as the industry standard for market, survey and public opinion research in Canada.
9FOODBOOK REPORT
STUDY LIMITATIONSThere are several limitations of the data that should be considered when interpreting the results.
Foodbook data are not representative of populations that were excluded from the study such as individuals who did not have land lines or listed cell phone numbers (e.g., people living in correctional facilities, hospitals, etc.) and respondents who were unable to communicate in the languages available. This may limit the external validity of the study and Foodbook data should not be used to describe exposures explicitly within these populations. Furthermore, Northern Québec, Northern Ontario and the territories (Yukon, Northwest Territories, and Nunavut) have proportionally more residents living in remote rural areas without access to a telephone or a cell phone and therefore, these Canadians are not well-represented.
Although the overall response rate (MRIA) was low, it was consistent with response rates typically found in most commercial telephone surveys in Canada, which range from 10% to 20% (4). A low response rate may bias results, if those who did not respond had different food exposures than respondents. Several strategies were implemented at the outset to maximize response rates such as: explaining the study to respondents, arranging for call-backs at a more convenient time, and redirecting to a different telephone number to eliminate costs for the respondent. The script and respondent selection process were revised following the pilot. Despite these revisions, there was minimal impact on the response rate compared to the pilot testing period. In order to improve response rates, future surveys may consider a mixed-method sampling strategy that includes both telephone and online components as well as incentive programs.
Bias due to retrospective recall may also impact the results. Respondents were asked about retrospective exposures over a seven-day recall period. It is easier to recall recent exposures (e.g., in the previous 24 hours) than exposures that occurred more than one or two days ago. Although a shorter recall period may have reduced recall bias, a seven-day retrospective recall period was selected because it aligns with most incubation periods for foodborne illness outbreak case interviews. In order to ensure the study data are comparable to outbreak cases, it was critical that participants were asked questions in the same manner as outbreak cases would be asked. Furthermore, a seven-day recall period provides valid estimates of usual exposure within the general population and better estimates of exposure to infrequently-consumed foods that would not be captured using shorter recall periods. It should be noted that the retrospective collection of exposure data is less accurate than prospective collection of data over the same time period. This should be considered when comparing Foodbook data to those collected using recall periods shorter or longer than seven days and/or those using prospective data collection.
10 FOODBOOK REPORT
CONCLUSIONSThe primary purpose of the Foodbook study was to inform timely and effective response to foodborne illness outbreaks in Canada and to maximize the opportunity to address key data gaps identified by the Agency and F/P/T partners.
The Foodbook Report provides rapid access to general population exposure data that will help guide outbreak investigations where the source of the outbreak is not immediately evident. This will help build the weight of evidence required to support the timely removal of contaminated food source(s) from the marketplace. Frequency of exposure to high-risk food items will inform microbial risk assessments and ranking of food-pathogen risk. Water and animal exposure data are provided to inform microbial risk assessments, source attribution analyses and water safety policy at the national level. Finally, the Foodbook Report includes data that will inform Canada-wide cross-disciplinary efforts to elucidate relationships between eating patterns, obesity and socioeconomic status and will strengthen collaboration and leadership in health promotion and illness prevention.
The Foodbook study addresses large data gaps that existed for Canadian food, water and animal exposure data for foodborne illness outbreak response investigations. These data are available to F/P/T stakeholders who work together to investigate, control, prevent and understand enteric illness in Canada.
11FOODBOOK REPORT
REFERENCES(1) Centers for Disease Control and Prevention (CDC). Foodborne Active Surveillance Network (FoodNet)
population survey atlas of exposures. Atlanta, GA: U.S. Department of Health and Human Services, Centers for Disease Control and Prevention; 2006–2007.
(2) Nesbitt A, Majowicz S, Finley R, Pollari F, Pintar K, Marshall B, Cook A, Sargeant J, Wilson J, Ribble C, Knowles K. Food consumption patterns in the Waterloo Region, Ontario, Canada: A cross-sectional telephone survey. BMC Public Health. 2008;8(370).
(3) Government of Canada. Public Health Agency of Canada. National Single Day Food Consumption Report: Analysis of the 24-hour dietary recall data from the Canadian Community Health Survey (CCHS), Cycle 2.2, Nutrition (2004), and assessment for food consumption frequency among Canadians. Ottawa ON: Public Health Agency of Canada; 2012.
(4) Halpenny G, Ambrose D. Whither survey response rates. Do they still matter? Proceedings from the Marketing Research and Intelligence Association’s ASCENT 2006 Conference. Calgary, AB: Marketing Research and Intelligence Association; 2006.
(5) Statistics Canada. Age and Sex 2011 counts for both sexes for Canada provinces and territories, Age and Sex Highlight Tables. 2011 Census. Statistics Canada Catalogue no. 98-311-XWE2011002. Ottawa ON. Released May 29, 2012.
(6) Statistics Canada. Canada (Code 01) and Canada (Code 01) (table). Census Profile. 2011 Census. Statistics Canada Catalogue no. 98-316-XWE. Ottawa. Released October 24, 2012. Available from: www12.statcan.gc.ca/census-recensement/2011/dp-pd/prof/index.cfm?Lang=E. Accessed: August 10, 2015.
(7) Statistics Canada. Number and proportion of the population aged 25 to 64 by highest level of educational attainment, Canada, 2011 (table). 2011 National Household Survey. Available from: www12.statcan.gc.ca/nhs-enm/2011/as-sa/99-012-x/2011001/tbl/tbl01-eng.cfm.
(8) Statistics Canada. Family income, by family type (Couple families). Canadian Socio-Economic Information Management System (CANSIM), table 111-0012. Last modified: 2015-06-26. Available from: www.statcan.gc.ca/tables-tableaux/sum-som/l01/cst01/famil106a-eng.htm. Accessed: August 10, 2015.
12 FOODBOOK REPORT
TAB
LE 1
: Unw
eig
hted
and
wei
ght
ed re
spon
den
t co
unts
, wei
ght
ed p
rop
ortio
ns, a
nd 2
011
Cen
sus
pro
por
tion,
by
pro
vinc
e/te
rrito
ry
PR
OV
INC
E/
TER
RIT
ORY
BC
AB
SKM
BO
NQ
CN
BN
SP
EN
LY
TN
TN
UN
ATI
ON
AL
Res
po
nden
t
coun
t1,
273
1,26
783
984
21,
674
1,67
761
663
744
543
740
245
837
510
,942
Wei
ght
ed
resp
ond
ents
4,42
8,00
03,
653,
000
1,03
3,00
01,
203,
000
12,8
35,0
007,
875,
000
753,
000
928,
000
141,
000
519,
000
34,0
0042
,000
32,0
0033
,477
,000
Wei
ght
ed
% t
ota
l13
.210
.93.
13.
638
.323
.52.
32.
80.
41.
60.
10.
10.
1-
% C
anad
ian
po
pul
atio
n (5
)13
.110
.93.
13.
638
.423
.62.
22.
80.
41.
50.
10.
10.
1-
TAB
LE 2
: Unw
eig
hted
and
wei
ght
ed re
spon
den
t co
unts
, and
unw
eig
hted
pro
por
tions
, by
mon
th
MO
NTH
JAN
FEB
MA
RA
PR
MA
YJU
NJU
LA
UG
SEP
OC
TN
OV
DE
C
Res
po
nden
t co
unt
951
930
926
440
1,48
963
11,
018
959
838
838
980
942
Wei
ght
ed r
esp
ond
ents
2,83
8,00
02,
525,
000
2,69
4,00
092
0,00
04,
505,
000
2,11
9,00
03,
182,
000
3,20
9,00
02,
829,
000
2,91
2,00
02,
778,
000
2,96
6,00
0
% t
ota
l res
po
nden
ts8.
78.
58.
54.
013
.65.
89.
38.
87.
77.
79.
08.
6
TAB
LE 3
: Unw
eig
hted
and
wei
ght
ed re
spon
den
t co
unts
and
pro
por
tions
, and
201
1 C
ensu
s p
rop
ortio
ns, b
y ag
e g
roup
and
gen
der
0–9
YE
AR
S10
–19
YE
AR
S20
–64
YE
AR
S>
65 Y
EA
RS
AG
E A
ND
GE
ND
ER
MA
LEFE
MA
LEM
ALE
FEM
ALE
MA
LEFE
MA
LEM
ALE
FEM
ALE
Res
po
nden
t co
unt
1,28
31,
212
1,25
41,
113
1,20
21,
923
1,08
91,
856
% t
ota
l res
po
nden
ts11
.711
.111
.510
.211
.017
.610
.017
.0
Wei
ght
ed r
esp
ond
ents
1,90
9,00
01,
816,
000
2,16
8,00
01,
988,
000
10,1
92,0
0010
,472
,000
2,17
4,00
02,
759,
000
Wei
ght
ed %
to
tal
5.7
5.4
6.5
5.9
30.4
31.3
6.5
8.2
% C
anad
ian
po
pul
atio
n (6
)5.
65.
46.
36.
030
.631
.46.
68.
2
13FOODBOOK REPORT
TAB
LE 4
: Unw
eig
hted
and
wei
ght
ed re
spon
den
t co
unts
, wei
ght
ed p
rop
ortio
ns, a
nd 2
011
Cen
sus
pro
por
tions
, by
educ
atio
n le
vel.
ED
UC
ATI
ON
LE
VE
L
LESS
TH
AN
H
IGH
SC
HO
OL
DIP
LOM
A
OR
ITS
EQ
UIV
ALE
NT
HIG
H S
CH
OO
L D
IPLO
MA
O
R A
HIG
H
SCH
OO
L E
QU
IVA
LEN
CY
TRA
DE
C
ER
TIFI
CA
TE
OR
DIP
LOM
A
CO
LLE
GE
, C
EG
EP
OR
O
THE
R N
ON
-U
NIV
ER
SITY
C
ER
TIFI
CA
TE
OR
DIP
LOM
A
UN
IVE
RSI
TY
CE
RTI
FIC
ATE
O
R D
IPLO
MA
B
ELO
W T
HE
B
AC
HE
LOR
S LE
VE
LB
AC
HE
LOR
’S
DE
GR
EE
UN
IVE
RSI
TY
CE
RTI
FIC
ATE
, D
IPLO
MA
O
R D
EG
RE
E
AB
OV
E T
HE
B
AC
HE
LOR
’S
LEV
EL
Res
po
nden
t co
unt
1,01
91,
397
324
1,21
639
393
257
4
Wei
ght
ed r
esp
ond
ents
3,59
2,00
0 6,
745,
000
1,77
2,00
08,
045,
000
2,86
7,00
0 6,
766,
000
3,69
1,00
0
Wei
ght
ed %
to
tal
10.7
20.1
5.3
24.0
8.6
20.2
11.0
% C
anad
ian
po
pul
atio
n (7
)12
.723
.212
.121
.34.
916
.59.
4
NO
TE: T
his
que
stio
n w
as o
nly
aske
d o
f res
pon
den
ts w
ho w
ere
>25
yea
rs o
ld. 4
6% (4
,985
/10,
942)
of r
esp
ond
ents
wer
e no
t as
ked
ab
out
educ
atio
n. A
mon
g t
hose
resp
ond
ents
ask
ed a
bou
t ed
ucat
ion,
2%
(102
/5,9
57) d
id n
ot k
now
or
refu
sed
to
pro
vid
e an
ed
ucat
ion
leve
l.
TAB
LE 5
: Unw
eig
hted
and
wei
ght
ed re
spon
den
t co
unts
, wei
ght
ed p
rop
ortio
ns, a
nd 2
011
Cen
sus
pro
por
tions
, by
hous
ehol
d in
com
e.
HO
USE
HO
LD IN
CO
ME
< $
30 0
00$3
0 00
0–$6
0 00
0$6
0 00
0–$8
0 00
0>
$80
000
Res
po
nden
t co
unt
1,61
92,
275
1,49
84,
010
Wei
ght
ed r
esp
ond
ents
5,34
0,00
08,
294,
000
5,44
2,00
014
,401
,000
Wei
ght
ed %
to
tal
16.0
24.8
16.3
43.0
% C
anad
ian
po
pul
atio
n (8
)9.
822
.814
.552
.8
NO
TE: 1
4% (1
,540
/10,
942)
of r
esp
ond
ents
refu
sed
or
did
not
kno
w t
heir
hous
ehol
d in
com
e.
14 FOODBOOK REPORT
TAB
LE 6
: Wei
ght
ed p
rop
ortio
ns o
f foo
d, a
nim
al a
nd w
ater
exp
osur
es in
the
pas
t se
ven
day
s, b
y p
rovi
nce/
terr
itory
and
nat
iona
lly
EX
PO
SUR
EB
CA
BSK
MB
ON
QC
NB
NS
PE
NL
YT
NT
NU
CA
NA
DA
VE
GE
TAB
LES
Any
tom
atoe
s75
.972
.166
.470
.373
.075
.863
.067
.765
.357
.566
.051
.641
.272
.9
On
a sa
ndw
ich,
bur
ger o
r tac
o at
re
stau
rant
or f
ast f
ood
esta
blis
hmen
t22
.024
.619
.615
.322
.415
.716
.822
.017
.616
.413
.68.
69.
320
.4
Rom
a/p
lum
30.6
30.3
25.8
24.1
24.9
23.8
13.5
27.5
18.2
18.3
28.8
21.1
18.9
25.7
Hot
hous
e42
.835
.827
.129
.433
.749
.735
.334
.835
.820
.826
.117
.913
.538
.3
Bee
fste
ak12
.214
.111
.916
.815
.06.
710
.211
.66.
89.
49.
98.
65.
912
.2
Che
rry
or g
rap
e37
.731
.124
.429
.230
.337
.827
.732
.324
.124
.639
.123
.921
.932
.8
Any
lett
uce
or le
afy
gre
ens
86.3
84.5
80.7
83.3
84.2
78.4
80.5
75.3
77.8
73.2
83.2
73.9
54.1
82.4
On
a sa
ndw
ich,
bur
ger
or
taco
at
rest
aura
nt o
r fa
st fo
od s
tab
lishm
ent
28.7
30.4
33.2
25.0
25.9
15.0
20.3
28.8
20.8
25.4
19.5
17.4
8.9
24.3
Iceb
erg
38.3
41.6
44.2
45.7
43.8
37.0
38.8
42.0
46.4
41.4
28.8
38.6
27.0
41.1
Rom
aine
53.9
57.0
45.2
54.5
50.9
40.7
40.8
44.1
35.5
40.9
57.4
42.2
28.1
48.8
Spin
ach
37.9
32.6
28.9
31.9
29.3
19.3
32.0
27.2
28.6
24.3
33.0
25.4
15.3
28.4
Mes
clun
gre
ens
23.0
12.8
10.9
6.5
13.3
17.3
11.8
12.0
16.3
7.9
10.5
15.0
7.7
15.0
Pre-
pack
aged
lett
uce
or le
afy
gree
ns49
.346
.146
.949
.844
.049
.043
.838
.343
.234
.550
.945
.539
.446
.1
Cab
bag
e (in
clud
es c
oles
law
)32
.025
.832
.028
.228
.132
.236
.330
.826
.746
.820
.320
.413
.030
.0
Any
sp
rout
s11
.912
.911
.76.
512
.117
.211
.16.
414
.010
.15.
812
.83.
712
.9
Alfa
lfa s
pro
uts
3.5
1.9
3.3
1.3
1.9
3.3
0.8
0.4
0.6
2.8
2.2
2.7
0.6
2.4
Bea
n sp
rout
s8.
48.
38.
04.
27.
712
.18.
05.
412
.14.
62.
76.
82.
38.
7
Cuc
umb
ers
67.6
60.7
59.0
58.2
65.3
62.9
58.7
55.8
50.9
25.7
67.6
42.2
27.1
62.9
Bel
l pep
per
s64
.859
.753
.665
.963
.569
.244
.457
.459
.757
.967
.546
.442
.763
.6
Hot
pep
per
s24
.116
.713
.318
.523
.013
.714
.422
.317
.911
.922
.612
.512
.619
.4
Cel
ery
43.5
50.3
53.7
48.6
45.2
55.0
37.3
37.3
37.5
32.0
59.1
48.5
41.0
47.6
Any
car
rots
82.7
79.3
79.7
82.5
80.0
82.3
86.0
89.2
89.3
84.2
83.8
75.1
72.3
81.4
Car
rots
(not
min
i)72
.467
.669
.268
.765
.470
.574
.380
.381
.580
.876
.266
.961
.268
.9
Min
i car
rots
34.9
36.3
34.4
38.3
38.1
34.5
32.6
30.3
31.3
25.1
33.7
28.7
34.0
35.9
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
15FOODBOOK REPORT
EX
PO
SUR
EB
CA
BSK
MB
ON
QC
NB
NS
PE
NL
YT
NT
NU
CA
NA
DA
Peas
(she
lled
or
in p
ods)
35.2
38.2
37.6
34.7
27.7
20.2
31.7
28.2
32.4
31.6
36.0
39.8
23.5
28.8
Gre
en o
r ye
llow
bea
ns29
.928
.126
.923
.744
.137
.337
.932
.728
.617
.114
.523
.418
.836
.6
Bro
ccol
i58
.051
.248
.150
.057
.656
.050
.549
.852
.751
.664
.753
.247
.255
.5
Cau
liflow
er36
.832
.036
.933
.333
.333
.220
.118
.731
.037
.238
.227
.225
.233
.0
Leek
s8.
45.
76.
13.
77.
616
.65.
32.
57.
93.
69.
64.
85.
39.
2
Fres
h g
arlic
(not
pow
der
ed)
63.0
42.6
40.6
47.0
51.6
45.3
31.8
41.9
32.5
25.6
64.0
40.9
23.2
48.9
Mus
hroo
ms
47.0
48.4
45.3
47.9
50.2
53.3
47.5
51.6
46.9
48.5
54.6
43.6
37.3
50.0
Zucc
hini
26.6
19.6
12.1
15.9
22.8
21.0
6.9
14.6
7.1
7.5
20.9
18.0
6.9
21.1
Any
oni
ons
86.9
83.6
80.9
83.8
81.4
82.6
80.3
80.5
80.7
80.8
86.5
77.6
71.8
82.7
Whi
te/y
ello
w o
nion
s77
.276
.270
.672
.270
.674
.976
.875
.773
.376
.875
.069
.365
.873
.5
Red
oni
ons
35.3
32.0
29.6
29.8
35.0
28.7
22.2
26.9
31.0
29.3
42.9
29.3
10.3
32.2
Gre
en o
nion
s39
.537
.632
.833
.936
.329
.216
.827
.320
.219
.834
.127
.514
.334
.0
Veg
etab
le ju
ice
15.0
11.9
13.7
14.9
14.5
31.0
17.0
14.3
11.6
11.2
12.4
9.9
15.0
18.2
HE
RB
S &
SP
ICE
S
Any
fre
sh h
erb
s59
.145
.230
.529
.948
.550
.229
.737
.335
.922
.744
.927
.121
.247
.5
Fres
h Th
ai b
asil
8.7
8.3
4.6
4.7
10.8
10.3
5.0
4.0
3.4
4.4
7.8
4.7
2.3
9.2
Fres
h b
asil
18.0
14.1
8.4
8.5
19.3
22.2
12.7
10.6
12.0
6.1
15.9
9.9
5.9
17.8
Fres
h ci
lant
ro/c
oria
nder
27.3
18.1
8.4
8.1
18.8
15.4
9.0
10.9
5.9
4.1
17.5
11.1
6.2
17.6
Fres
h ta
rrag
on2.
21.
41.
31.
73.
64.
41.
14.
81.
22.
31.
82.
21.
53.
2
Fres
h p
arsl
ey29
.620
.216
.014
.928
.829
.212
.517
.421
.410
.916
.612
.99.
926
.1
Oth
er fr
esh
herb
s32
.023
.718
.917
.425
.321
.518
.315
.316
.413
.824
.713
.710
.624
.0
Any
sp
ices
91.5
92.8
93.2
90.2
88.9
92.4
86.9
91.0
91.6
86.3
94.4
90.2
73.2
90.7
Pep
per
(who
le/g
roun
d, w
hite
, b
lack
, ble
nded
)85
.385
.689
.886
.682
.487
.880
.087
.185
.478
.187
.685
.464
.684
.8
Cur
ry p
owd
er27
.020
.412
.511
.816
.215
.511
.918
.914
.512
.916
.417
.314
.217
.6
Pap
rika
28.3
20.0
22.7
21.8
23.4
19.4
14.7
19.7
17.4
13.7
17.2
19.1
14.3
22.2
Turm
eric
23.3
11.4
10.6
8.7
16.5
14.2
9.2
14.4
7.4
8.4
9.9
12.1
8.2
15.4
Oth
er s
pic
es55
.746
.445
.442
.848
.848
.740
.450
.738
.038
.842
.746
.637
.748
.8
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
16 FOODBOOK REPORT
EX
PO
SUR
EB
CA
BSK
MB
ON
QC
NB
NS
PE
NL
YT
NT
NU
CA
NA
DA
STO
RE
-BO
UG
HT
PR
EPA
RE
D S
ALA
DS
& D
IPS
Any
sto
re-b
oug
ht p
rep
ared
sal
ad14
.314
.417
.215
.015
.711
.613
.715
.815
.520
.514
.016
.215
.614
.5
Gre
en s
alad
8.6
10.2
9.7
11.2
10.2
5.6
9.4
13.2
9.6
10.8
9.5
10.2
9.2
9.0
Col
esla
w4.
02.
93.
83.
53.
83.
63.
56.
83.
47.
22.
93.
53.
23.
8
Pota
to s
alad
2.8
1.9
5.8
2.7
3.2
1.1
2.3
1.8
3.4
5.9
1.9
3.1
3.9
2.6
Past
a sa
lad
0.8
1.1
2.0
1.0
2.1
1.9
1.9
1.7
0.7
8.0
0.5
1.2
3.5
1.8
Frui
t sa
lad
/pre
-cut
frui
t/
frui
t p
latt
er2.
92.
63.
02.
93.
62.
33.
43.
06.
25.
51.
05.
44.
63.
1
Sals
a25
.624
.019
.830
.721
.916
.023
.026
.822
.222
.928
.824
.724
.121
.7
Hum
mus
12.9
11.7
7.1
6.8
16.2
12.7
8.8
13.6
9.2
6.8
7.3
9.8
8.6
13.4
FRU
ITS
Ap
ple
s74
.173
.267
.572
.374
.469
.172
.561
.176
.573
.173
.061
.170
.272
.3
Pear
s25
.424
.019
.023
.923
.625
.219
.717
.425
.126
.618
.715
.624
.323
.9
Peac
hes
15.4
16.4
13.5
10.7
17.3
15.9
13.1
14.1
14.4
17.4
7.5
10.1
8.0
16.0
Nec
tari
nes
13.2
13.1
11.1
8.0
10.7
17.2
9.4
7.5
6.9
9.4
7.2
4.6
7.4
12.6
Ap
rico
ts5.
47.
85.
03.
23.
25.
61.
72.
31.
88.
03.
73.
33.
34.
6
Plum
s18
.211
.211
.09.
011
.313
.611
.09.
09.
519
.29.
56.
35.
512
.7
Cit
rus
frui
t 73
.571
.367
.567
.263
.261
.157
.154
.559
.368
.570
.069
.264
.265
.0
Che
rrie
s19
.815
.313
.312
.915
.212
.613
.09.
010
.69.
914
.99.
911
.214
.7
Gra
pes
56.7
46.6
47.9
48.1
51.0
55.9
55.9
47.1
50.2
56.3
54.6
49.3
54.8
52.3
Ban
anas
76.9
78.4
76.2
83.1
76.9
74.8
80.0
70.1
82.9
81.3
76.4
71.1
76.3
76.7
Man
goe
s19
.414
.39.
010
.915
.718
.28.
012
.07.
65.
412
.09.
38.
515
.7
Pap
aya
2.6
4.1
1.6
2.2
2.9
4.5
0.6
0.5
0.1
0.3
1.0
1.9
0.8
3.1
Kiw
i13
.510
.610
.010
.610
.615
.99.
512
.415
.214
.17.
010
.513
.412
.3
Pom
egra
nate
7.2
6.6
4.4
4.6
9.7
7.4
7.4
6.5
3.9
3.4
9.2
4.6
3.2
7.8
Pine
app
le27
.235
.028
.228
.029
.630
.528
.226
.629
.538
.431
.818
.713
.530
.0
Avo
cad
o (in
clud
es g
uaca
mol
e)42
.126
.313
.921
.225
.023
.213
.324
.69.
611
.032
.718
.722
.526
.0
Oliv
es31
.023
.713
.416
.327
.033
.817
.418
.314
.113
.931
.014
.17.
727
.2
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
17FOODBOOK REPORT
EX
PO
SUR
EB
CA
BSK
MB
ON
QC
NB
NS
PE
NL
YT
NT
NU
CA
NA
DA
Any
mel
on40
.242
.141
.239
.741
.437
.337
.732
.930
.930
.037
.434
.831
.539
.7
Can
talo
upe
21.5
25.6
19.9
22.8
24.7
24.1
18.3
19.7
12.5
15.3
25.9
20.2
15.8
23.5
Hon
eyd
ew12
.712
.416
.09.
915
.512
.714
.413
.99.
514
.113
.517
.514
.313
.8
Wat
erm
elon
22.8
27.8
27.2
26.9
24.2
21.7
25.0
19.2
21.7
17.5
18.1
17.1
16.8
23.7
Any
ber
ries
68.7
68.0
61.1
63.3
63.0
66.3
62.8
61.8
61.9
74.9
69.1
53.9
49.6
65.2
Stra
wb
errie
s50
.451
.749
.749
.847
.451
.645
.746
.546
.961
.550
.139
.433
.249
.6
Rasp
ber
ries
31.5
29.6
21.2
22.1
24.9
31.7
18.9
22.4
22.5
25.0
36.0
24.5
12.0
27.5
Blu
eber
ries
38.6
28.4
23.6
25.9
32.9
26.4
34.6
33.5
34.5
40.6
37.6
30.5
34.9
31.3
Bla
ckb
errie
s17
.913
.47.
69.
810
.26.
34.
711
.410
.315
.714
.57.
911
.510
.5
Unp
aste
uriz
ed f
ruit
juic
e4.
33.
44.
53.
38.
812
.67.
42.
45.
52.
57.
07.
15.
57.
8
Frui
t sm
ooth
ies
31.4
25.5
18.5
19.7
18.6
13.9
17.3
14.2
22.5
13.7
29.3
20.3
10.6
19.8
NU
TS A
ND
NU
T P
RO
DU
CTS
Pean
ut b
utte
r56
.555
.158
.867
.349
.557
.670
.968
.068
.556
.647
.754
.342
.455
.0
Oth
er n
ut p
aste
, but
ter
or s
pre
ad16
.118
.312
.815
.516
.524
.514
.717
.611
.910
.822
.916
.821
.618
.3
Any
nut
s72
.069
.764
.671
.065
.858
.959
.066
.665
.262
.071
.661
.946
.865
.4
Pean
uts
(n
ot in
clud
ing
pea
nut
but
ter)
35.0
33.4
36.3
32.9
35.1
29.9
31.1
35.5
39.4
36.5
34.8
24.2
25.6
33.6
Alm
ond
s52
.546
.934
.846
.539
.634
.839
.440
.139
.532
.751
.837
.726
.541
.0
Wal
nuts
20.3
16.3
10.3
15.5
22.2
15.0
9.8
17.6
11.7
16.4
16.9
14.6
9.0
18.5
Haz
elnu
ts (F
ilber
ts)
11.0
9.6
8.2
7.3
12.0
7.8
8.6
7.7
4.6
10.2
8.0
10.1
5.1
10.1
Cas
hew
s33
.628
.826
.021
.725
.625
.923
.228
.819
.316
.028
.821
.114
.926
.8
Peca
ns17
.916
.611
.914
.913
.87.
613
.18.
48.
010
.818
.117
.87.
812
.9
SEE
DS
AN
D S
EE
D P
RO
DU
CTS
Sunfl
ower
see
ds
22.9
25.3
16.4
20.8
18.2
13.6
14.7
13.4
21.8
13.6
27.3
17.2
13.3
18.3
Sesa
me
seed
s23
.220
.09.
810
.018
.614
.09.
912
.011
.39.
619
.012
.511
.617
.1
Tahi
ni, h
alva
or
oth
er
pro
duc
ts m
ade
fro
m
sesa
me
seed
s7.
76.
32.
23.
47.
86.
46.
24.
02.
35.
011
.27.
75.
46.
8
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
18 FOODBOOK REPORT
EX
PO
SUR
EB
CA
BSK
MB
ON
QC
NB
NS
PE
NL
YT
NT
NU
CA
NA
DA
BE
EF
Any
bee
f (no
t in
clud
ing
deli-
mea
t)75
.885
.186
.380
.575
.480
.479
.475
.681
.685
.765
.172
.466
.078
.4
Raw
bee
f0.
10.
40.
21.
20.
51.
90.
00.
60.
10.
20.
21.
20.
20.
8
Stea
k34
.433
.032
.026
.525
.936
.536
.828
.935
.638
.121
.937
.921
.731
.1
Stew
ing
bee
f9.
811
.910
.313
.615
.614
.915
.010
.29.
413
.99.
810
.817
.213
.8
Oth
er w
hole
-cut
bee
f pro
duc
ts16
.423
.825
.824
.719
.419
.222
.416
.623
.030
.616
.025
.319
.120
.0
Any
gro
und
bee
f59
.270
.272
.169
.460
.764
.565
.765
.169
.265
.748
.257
.154
.163
.4
Any
ham
bur
ger
s42
.246
.353
.742
.835
.135
.051
.447
.753
.249
.136
.533
.030
.639
.1
Hom
e-m
ade
17.1
20.1
27.4
26.2
18.5
26.4
37.3
31.3
38.1
26.4
17.6
15.7
14.3
21.9
Stor
e-bo
ught
froz
en b
eef p
attie
s10
.013
.017
.47.
29.
42.
06.
66.
510
.722
.59.
914
.712
.18.
4
From
a r
esta
uran
t or
fas
t fo
od
esta
blis
hmen
t21
.022
.224
.117
.814
.311
.418
.221
.016
.016
.211
.87.
77.
416
.1
Any
oth
er g
roun
d b
eef
36.7
47.7
47.9
50.2
41.8
51.6
39.4
34.1
39.3
43.2
29.9
43.3
42.7
44.3
Gro
und
bee
f con
sum
ed r
aw o
r un
der
cook
ed0.
0S
0.3
0.8
0.1
0.5
1.7
0.0
0.3
2.9
0.0
0.0
0.7
1.9
0.7
PO
RK
Any
por
k52
.653
.162
.761
.753
.956
.558
.356
.463
.160
.059
.551
.944
.155
.1
Ham
(not
incl
udin
g d
eli-m
eat)
9.0
18.4
18.1
17.3
12.9
19.4
15.9
13.2
17.7
15.3
15.7
9.9
12.3
15.0
Bac
on27
.627
.937
.529
.626
.824
.426
.430
.034
.237
.539
.437
.822
.027
.2
Gro
und
por
k6.
78.
19.
68.
69.
09.
16.
42.
72.
73.
96.
85.
12.
18.
3
Pork
pie
ces
or p
arts
30.5
31.2
35.1
40.1
31.2
38.0
39.3
36.5
41.8
42.8
32.7
31.8
30.5
33.7
PO
ULT
RY
Any
pou
ltry
88.1
85.0
83.2
88.4
88.5
87.9
88.5
81.7
86.2
89.7
82.6
76.4
75.3
87.6
Any
chi
cken
(not
incl
udin
g de
li-m
eat)
85.9
83.6
80.4
85.4
86.2
86.9
86.9
79.4
85.6
86.2
80.3
73.5
71.8
85.6
Stor
e-b
oug
ht b
read
ed c
hick
en16
.015
.818
.719
.814
.916
.820
.720
.927
.528
.420
.018
.730
.416
.5
Gro
und
chi
cken
3.8
5.4
4.6
2.7
7.0
4.4
2.2
2.9
7.3
4.2
6.1
2.4
6.2
5.3
Chi
cken
pie
ces
or p
arts
70.7
71.4
62.2
70.1
67.0
75.0
75.3
63.8
71.6
71.4
70.9
62.7
60.0
70.0
Chi
cken
from
a r
esta
uran
t o
r fa
st›f
oo
d e
stab
lishm
ent
18.8
20.1
19.8
22.8
23.8
18.9
21.4
11.9
17.6
26.0
20.4
12.9
7.0
21.0
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
19FOODBOOK REPORT
EX
PO
SUR
EB
CA
BSK
MB
ON
QC
NB
NS
PE
NL
YT
NT
NU
CA
NA
DA
Any
tur
key
(n
ot
incl
udin
g d
eli-m
eat)
14.6
11.1
14.1
8.6
12.6
7.5
11.6
16.8
9.8
28.4
21.2
10.4
13.5
11.8
Turk
ey b
acon
0.4
1.0
0.7
1.0
0.4
0.2
0.9
0.5
0.6
5.1
0.4
0.4
0.9
0.5
Gro
und
tur
key
5.8
1.6
1.9
1.7
2.1
2.1
2.3
1.9
2.3
5.5
2.3
2.2
1.2
2.5
Turk
ey p
iece
s or
par
ts7.
78.
410
.26.
19.
45.
09.
913
.87.
821
.017
.57.
411
.68.
3
Oth
er p
oultr
y
(not
incl
udin
g d
eli-m
eat)
1.4
0.7
1.5
2.7
1.7
5.0
0.5
1.1
1.9
0.6
0.5
5.3
2.9
2.3
DE
LI-M
EA
T
Any
del
i-mea
t/co
ld c
uts
50.2
45.2
45.4
52.1
49.2
52.7
45.7
41.0
42.6
48.3
52.2
38.6
27.1
49.3
Chi
cken
7.7
8.9
10.1
11.4
10.5
8.2
7.2
6.7
8.5
9.9
4.4
2.0
2.8
9.2
Turk
ey15
.712
.49.
610
.614
.09.
89.
76.
97.
311
.312
.39.
34.
612
.4
Ham
29.1
25.0
24.6
27.9
24.2
36.8
32.0
19.2
25.5
29.8
20.8
23.4
17.6
28.2
Bee
f7.
47.
96.
411
.67.
56.
39.
95.
53.
35.
414
.05.
34.
57.
3
Bol
ogna
2.4
5.9
10.2
12.0
9.7
9.5
12.0
11.1
7.8
18.9
2.3
5.7
9.4
8.5
Sala
mi
9.4
8.4
8.3
15.0
12.2
11.5
14.5
10.6
11.4
13.7
16.3
9.3
6.6
11.3
Pep
per
oni
7.2
7.5
6.8
13.9
8.9
12.4
10.1
13.8
16.8
13.4
12.9
13.8
11.8
9.7
Kie
lbas
a2.
22.
43.
05.
83.
82.
00.
32.
50.
30.
82.
50.
61.
12.
9
OTH
ER
ME
AT
/ A
NIM
AL
PR
OD
UC
TS
Hot
dog
s27
.625
.629
.725
.926
.825
.237
.731
.223
.131
.020
.231
.347
.426
.9
Saus
age
32.6
28.6
33.9
31.1
27.6
38.4
26.8
20.7
20.3
19.2
28.7
25.8
22.4
30.8
Dri
ed m
eat
pro
duc
ts9.
811
.912
.19.
07.
53.
16.
48.
64.
94.
222
.228
.634
.97.
4
Pâté
/mea
t sp
read
5.6
2.3
2.2
1.7
3.1
12.0
2.4
4.1
1.5
3.2
1.8
3.0
4.9
5.3
Lam
b11
.44.
72.
72.
14.
55.
11.
62.
81.
62.
91.
92.
73.
75.
3
Veal
1.9
2.0
2.2
1.0
4.2
10.9
3.2
0.2
0.0
0.3
1.0
1.1
3.9
4.8
Goa
t2.
61.
31.
20.
83.
61.
80.
20.
70.
00.
40.
40.
50.
92.
4
Org
an m
eats
or
offa
l5.
82.
82.
42.
04.
83.
91.
24.
32.
23.
32.
28.
62.
34.
2
Shaw
arm
a or
don
air
1.1
6.1
0.5
1.2
4.1
2.6
5.0
4.9
4.9
1.8
0.1
4.9
4.5
3.4
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
20 FOODBOOK REPORT
EX
PO
SUR
EB
CA
BSK
MB
ON
QC
NB
NS
PE
NL
YT
NT
NU
CA
NA
DA
FISH
& S
EA
FOO
D
Any
fish
56.8
44.9
43.0
50.1
55.1
62.5
54.8
62.6
46.9
58.7
51.7
49.5
53.0
55.6
Smok
ed fi
sh10
.94.
83.
24.
05.
411
.02.
413
.40.
87.
29.
96.
89.
77.
4
Raw
fish
10.4
4.7
3.6
3.7
6.8
7.8
0.4
4.6
0.5
2.5
3.3
5.5
21.9
6.8
Any
she
llfish
17.8
19.6
13.4
17.3
16.5
15.3
20.4
19.4
20.0
15.3
20.4
15.8
8.7
16.8
Mus
sels
1.5
3.0
1.9
2.1
1.8
1.9
4.2
2.2
8.9
3.2
1.3
3.0
1.9
2.0
Cla
ms
3.1
1.3
0.7
0.3
2.6
0.9
6.6
3.6
7.6
0.1
0.8
0.4
2.1
2.1
Scal
lop
s3.
11.
81.
72.
22.
46.
27.
15.
97.
75.
03.
45.
30.
93.
5
Shrim
p/p
raw
ns15
.714
.810
.815
.015
.113
.59.
67.
86.
37.
017
.613
.95.
314
.1
Cra
b4.
12.
31.
43.
32.
53.
51.
12.
11.
82.
33.
50.
80.
52.
9
Lob
ster
2.0
2.3
0.5
0.8
2.8
1.4
6.2
8.9
9.9
3.2
0.5
3.0
2.2
2.4
Any
oys
ters
1.7
2.4
2.8
0.4
0.7
0.4
1.3
1.2
3.5
0.0
1.8
4.8
1.8
1.0
Raw
oys
ters
0.8
0.5
0.5
0.1
0.5
0.3
0.5
0.0
1.5
0.0
0.0
0.0
1.1
0.4
EG
GS
Any
eg
gs
81.1
81.4
83.5
81.4
79.6
81.1
80.2
81.4
82.5
83.8
87.1
86.8
74.3
80.7
Raw
or
und
erco
oked
eg
gs
13.8
15.9
16.4
16.0
13.4
17.2
17.1
15.0
25.0
13.4
15.7
23.1
13.9
15.0
DA
IRY
/ D
AIR
Y S
UB
STIT
UTE
S
Any
dai
ry p
rod
ucts
(n
ot in
clud
ing
che
ese)
87.1
84.3
80.8
85.6
83.0
86.3
85.3
83.7
91.1
87.1
84.9
80.3
77.8
84.6
Past
euriz
ed d
airy
milk
78.1
73.5
71.8
77.3
72.0
76.8
77.0
77.2
74.5
81.0
71.5
69.8
65.7
74.7
Unp
aste
uriz
ed d
airy
milk
(n
ot in
clud
ing
che
ese)
0.9
2.4
1.9
1.4
3.5
3.2
1.0
5.7
6.4
0.5
1.2
0.8
3.8
2.8
Pow
der
ed m
ilk p
rod
uct
3.1
4.6
3.6
2.7
2.6
1.4
1.3
0.8
1.4
4.7
6.7
3.2
13.3
2.6
Whi
pp
ed/w
hip
pin
g c
ream
21.7
15.9
13.3
17.8
13.1
14.4
11.9
12.7
10.4
17.6
23.7
11.4
20.4
15.0
Sour
cre
am31
.129
.930
.334
.521
.815
.920
.127
.521
.424
.840
.321
.613
.823
.4
Ice
crea
m/g
elat
o47
.239
.443
.643
.840
.640
.152
.845
.049
.149
.842
.842
.341
.842
.0
Yog
urt
62.3
56.3
48.1
48.9
55.7
62.8
64.0
59.8
56.4
61.6
56.7
53.2
60.0
58.2
Any
dai
ry s
ubst
itut
es o
r
non-
dai
ry m
ilk18
.915
.311
.811
.516
.516
.112
.811
.113
.610
.724
.218
.57.
715
.9
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
21FOODBOOK REPORT
EX
PO
SUR
EB
CA
BSK
MB
ON
QC
NB
NS
PE
NL
YT
NT
NU
CA
NA
DA
CH
EE
SE
Any
che
ese
87.9
87.4
89.2
91.6
86.8
93.5
86.2
88.2
90.4
85.9
92.6
78.7
75.1
88.8
Che
dd
ar75
.576
.872
.375
.969
.174
.068
.676
.378
.373
.383
.067
.258
.272
.6
Moz
zare
lla43
.445
.043
.852
.245
.154
.048
.656
.048
.951
.947
.144
.545
.547
.6
Parm
esan
47.0
40.0
33.8
42.0
41.9
35.0
37.3
39.7
38.7
32.2
39.8
39.3
34.3
40.1
Gou
da
6.3
11.3
5.6
4.0
5.9
7.7
7.5
10.6
4.5
2.1
4.5
8.3
3.7
7.0
Feta
23.8
19.2
16.9
14.2
19.9
16.5
19.1
17.1
14.0
9.9
20.2
16.6
18.5
19.0
Oth
er c
hees
es s
old
as
blo
cks/
whe
els
28.9
24.0
20.8
20.9
22.8
32.6
21.4
13.1
21.0
17.8
23.8
18.1
13.7
25.5
Brie
, cam
emb
ert
or o
ther
sof
t ch
eese
17.1
6.8
6.0
3.8
11.7
22.2
7.8
4.6
7.2
6.4
18.0
6.4
8.1
13.5
Blu
e-ve
ined
che
ese
8.6
3.6
2.5
2.5
5.6
6.1
2.5
7.2
0.7
2.3
4.4
4.2
2.1
5.6
Co
ttag
e, r
ico
tta
or
oth
er fr
esh
chee
se12
.413
.818
.114
.613
.713
.46.
46.
85.
34.
914
.67.
97.
013
.1
Goa
t/sh
eep
milk
che
ese
6.0
5.6
4.0
3.1
11.4
9.4
5.8
5.5
5.1
2.5
11.3
6.7
6.5
8.6
Proc
esse
d c
hees
e27
.434
.144
.441
.733
.642
.546
.839
.630
.244
.618
.729
.938
.136
.1
Any
che
ese
mad
e w
ith
unp
aste
uriz
ed m
ilk2.
70.
82.
53.
51.
410
.11.
71.
21.
60.
21.
83.
13.
43.
6
FRO
ZE
N F
OO
DS
Froz
en v
eget
able
s41
.949
.855
.446
.840
.523
.940
.347
.351
.840
.450
.155
.153
.638
.7
Any
fro
zen
frui
t35
.730
.525
.427
.821
.118
.126
.424
.830
.628
.647
.341
.040
.524
.2
Froz
en b
errie
s33
.527
.322
.325
.817
.416
.222
.523
.423
.926
.844
.539
.433
.521
.3
Froz
en fr
uit
(n
ot in
clud
ing
ber
ries)
13.3
14.3
9.7
8.7
8.6
6.7
8.3
5.9
9.7
6.3
15.4
18.3
22.1
9.4
Froz
en p
izza
17.9
17.5
25.9
20.2
21.8
18.6
22.4
18.8
30.6
21.8
19.4
25.9
33.9
20.1
Froz
en p
ot p
ies
3.2
2.4
2.7
3.8
3.9
3.9
6.1
4.6
5.7
1.6
4.0
3.4
7.6
3.6
Froz
en m
eals
in a
bag
or
box
9.6
9.0
9.3
8.8
9.3
11.1
14.4
8.1
8.9
13.9
6.3
8.9
15.0
9.9
Froz
en s
nack
foo
ds/
app
etiz
ers
5.2
6.4
3.9
6.0
7.8
3.8
5.0
7.0
11.8
7.0
12.8
4.1
6.6
6.1
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
22 FOODBOOK REPORT
EX
PO
SUR
EB
CA
BSK
MB
ON
QC
NB
NS
PE
NL
YT
NT
NU
CA
NA
DA
DR
IED
, PR
OC
ESS
ED
& O
THE
R
Dri
ed f
ruit
42.6
34.7
28.5
31.1
35.7
25.0
27.5
31.9
34.3
31.5
46.6
35.5
43.6
33.2
Gra
nola
bar
s, p
ower
bar
s, o
r ot
her
pro
tein
bar
s41
.043
.332
.936
.136
.334
.440
.837
.446
.450
.934
.744
.939
.737
.5
Chi
ps
or p
retz
els
59.4
54.5
58.1
56.6
53.6
48.9
64.1
49.1
60.9
58.7
57.9
59.8
69.1
53.9
Cho
cola
te o
r ch
ocol
ate-
cont
aini
ng
cand
y68
.866
.360
.866
.664
.059
.564
.565
.562
.164
.667
.171
.468
.363
.9
Col
d b
reak
fast
cer
eal
52.6
54.6
52.0
61.1
54.3
53.7
50.7
60.7
64.2
54.6
51.1
52.5
61.9
54.3
Hot
bre
akfa
st c
erea
l33
.637
.933
.130
.428
.518
.930
.333
.428
.434
.440
.544
.137
.128
.5
Tofu
14.3
5.9
2.9
5.6
8.2
9.2
5.7
6.0
1.5
2.6
5.5
6.2
3.9
8.5
Die
tary
or
nutr
itio
nal s
upp
lem
ent
34.4
35.9
27.2
32.6
31.7
16.6
20.5
22.0
22.3
27.1
46.8
28.7
16.1
28.2
ETH
NIC
FO
OD
S &
FA
ST F
OO
DS
Asi
an s
tyle
foo
ds
31.8
31.6
26.4
27.4
29.4
22.1
17.1
23.1
17.7
18.6
24.8
25.8
13.3
27.4
Ind
ian
styl
e fo
ods
23.9
14.7
9.2
7.9
16.2
5.5
8.0
12.5
7.7
3.7
8.9
10.6
6.3
13.5
Mex
ican
sty
le f
ood
s24
.720
.616
.826
.515
.011
.913
.617
.012
.816
.622
.617
.019
.616
.7
Mea
l fro
m a
fas
t fo
od r
esta
uran
t56
.645
.550
.154
.453
.557
.152
.048
.453
.849
.865
.763
.582
.553
.6
BA
BY
FO
OD
S†
Any
bab
y fo
rmul
a25
.524
.928
.124
.622
.220
.923
.627
.232
.719
.07.
027
.552
.123
.1
Liq
uid
10.1
9.2
12.4
12.0
9.9
13.6
9.4
7.7
18.4
4.6
1.9
6.3
14.3
10.9
Pow
der
22.0
20.9
18.0
16.7
19.2
14.4
15.7
22.3
24.1
19.0
7.0
25.8
52.1
18.5
Stor
e-b
oug
ht p
uree
d b
aby
food
25.3
22.4
27.9
28.3
18.8
18.9
15.7
18.4
25.4
13.3
29.8
24.6
18.7
20.5
Infa
nt/t
odd
ler
cere
al22
.015
.831
.624
.016
.934
.122
.221
.333
.317
.620
.531
.130
.622
.9
WA
TER
Prim
ary
dri
nkin
g w
ater
sou
rce
Mun
icip
al w
ater
77.9
74.6
66.5
63.4
69.5
66.9
33.5
45.2
34.1
63.7
63.4
71.8
76.0
68.5
Priv
ate
wel
l7.
16.
37.
214
.38.
910
.246
.340
.255
.613
.418
.50.
12.
310
.8
Stor
e-b
oug
ht b
ottle
d w
ater
12.1
17.6
24.4
19.5
19.8
21.6
18.4
12.4
9.9
17.0
9.6
17.7
7.3
18.8
Raw
wat
er c
onsu
mp
tion
3.2
1.2
1.4
2.4
2.7
1.6
6.2
4.4
1.1
11.6
4.3
10.6
29.6
2.6
Swim
or
go
into
any
wat
er18
.612
.89.
910
.813
.311
.312
.910
.711
.49.
121
.412
.51.
113
.1
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
† B
aby
food
con
sum
ptio
n q
uest
ions
wer
e as
ked
onl
y of
pro
xy re
spon
den
ts a
nsw
erin
g o
n b
ehal
f of t
hose
who
wer
e <
2 ye
ars
old
.
23FOODBOOK REPORT
EX
PO
SUR
EB
CA
BSK
MB
ON
QC
NB
NS
PE
NL
YT
NT
NU
CA
NA
DA
Swim
or
go
into
any
nat
ural
wat
er9.
62.
52.
72.
53.
42.
93.
65.
44.
43.
15.
83.
20.
84.
0
Oce
an6.
70.
10.
00.
00.
50.
10.
83.
53.
80.
70.
40.
00.
01.
2
Lake
3.3
1.7
2.7
2.2
3.0
2.4
2.1
2.0
0.3
2.1
3.2
1.9
0.7
2.6
Rive
r1.
00.
80.
00.
40.
90.
71.
70.
70.
61.
50.
91.
40.
10.
8
Nat
ural
hot
sp
ring
0.2
0.1
0.0
0.0
0.5
0.2
0.0
0.0
0.0
0.3
2.2
0.0
0.0
0.3
Pool
13.0
10.1
5.5
8.3
9.3
9.4
9.0
7.3
7.5
6.6
15.1
9.9
0.6
9.7
Hot
tub
5.7
6.5
3.7
4.2
3.3
1.3
2.0
1.0
1.8
1.1
12.2
6.3
0.0
3.4
Recr
eatio
nal w
ater
par
k1.
31.
51.
91.
21.
71.
91.
10.
70.
81.
31.
61.
80.
01.
6
Swim
or
go
into
a s
wim
min
g f
acili
ty
in t
he la
st 4
wee
ks25
.523
.018
.517
.320
.313
.415
.319
.115
.118
.628
.922
.23.
919
.3
AN
IMA
L C
ON
TAC
T
Any
con
tact
wit
h an
imal
s,
anim
al w
aste
, hab
itat
or
food
66.8
64.9
67.2
65.2
62.8
57.5
76.2
77.3
74.9
69.1
70.2
60.2
40.5
63.4
Cat
34.1
30.6
31.8
27.8
31.0
31.1
37.9
46.2
38.9
34.9
25.4
17.6
8.9
31.9
Dog
50.7
48.3
51.2
49.3
42.2
34.0
51.9
52.3
55.2
50.0
60.0
51.2
32.9
43.3
Bird
3.3
4.5
3.0
2.2
1.8
2.5
2.1
2.3
7.9
1.6
2.7
0.5
2.0
2.6
Rep
tile
1.1
1.2
2.5
1.5
2.1
1.2
4.2
1.3
0.9
1.0
5.2
0.3
0.3
1.6
Am
phi
bia
n2.
90.
70.
70.
81.
00.
91.
60.
91.
00.
70.
60.
00.
31.
2
Rod
ent
or p
ocke
t p
et2.
74.
34.
62.
43.
33.
63.
53.
65.
02.
63.
54.
31.
13.
4
Fish
or
aqua
rium
3.7
4.2
3.7
7.1
5.8
2.9
5.2
4.1
5.7
3.9
5.7
4.8
1.9
4.5
Cow
2.0
6.3
5.4
5.6
2.8
1.5
0.8
1.3
9.1
0.9
0.1
0.1
0.0
2.8
Goa
t, s
heep
or
lam
b2.
93.
72.
71.
12.
11.
01.
91.
81.
80.
71.
00.
0S0.
02.
1
Hor
se4.
27.
35.
45.
12.
62.
02.
33.
57.
34.
55.
20.
90.
03.
4
Pig
1.1
1.3
2.1
1.7
1.6
0.4
0.2
0.0S
5.3
0.2
0.3
0.0
0.0
1.2
Poul
try/
bab
y p
oultr
y3.
83.
03.
74.
22.
62.
41.
91.
96.
72.
73.
60.
30.
62.
8
Han
dle
d a
ny d
ry p
et fo
od47
.443
.142
.344
.843
.836
.557
.851
.451
.245
.852
.238
.423
.843
.0
Han
dle
d a
ny c
anne
d/w
et p
et fo
od14
.012
.99.
712
.213
.76.
912
.722
.311
.918
.28.
310
.99.
412
.1
Han
dle
d a
ny r
aw p
et fo
od
(sto
re-b
oug
ht o
r ho
me-
mad
e)4.
84.
43.
43.
03.
73.
12.
83.
16.
76.
26.
03.
03.
83.
8
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
24 FOODBOOK REPORT
EX
PO
SUR
EB
CA
BSK
MB
ON
QC
NB
NS
PE
NL
YT
NT
NU
CA
NA
DA
Han
dle
d a
ny t
reat
s d
eriv
ed
from
ani
mal
par
ts11
.010
.99.
48.
18.
54.
97.
611
.812
.14.
011
.913
.27.
18.
3
Han
dle
d a
ny p
roce
ssed
an
imal
tre
ats
25.7
22.2
21.9
24.0
25.4
18.2
33.7
29.6
24.6
21.1
29.3
22.7
9.0
23.5
Han
dle
d a
ny r
od
ents
/ in
sect
s fo
r re
ptil
es0.
80.
82.
02.
21.
31.
64.
00.
80.
40.
85.
01.
40.
11.
3
Han
dle
d a
ny fa
rm a
nim
al/
lives
tock
feed
4.6
7.1
5.1
5.6
3.2
2.8
0.9
3.9
8.9
1.5
5.7
0.4
1.7
3.8
Vis
ited
any
pet
ting
zoo
0.5
0.7
1.0
0.5
1.9
0.5
2.5
0.4
1.6
0.0
0.0
0.0
0.0
1.1
Vis
ited
any
farm
or
bar
n8.
010
.010
.49.
17.
43.
15.
79.
015
.05.
16.
21.
50.
06.
9
Vis
ited
any
ag
ricul
tura
l fai
r2.
02.
50.
80.
31.
10.
81.
61.
61.
20.
40.
20.
20.
01.
3
Vis
ited
any
pet
sto
re6.
05.
35.
42.
84.
73.
62.
83.
12.
02.
73.
92.
80.
14.
5
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
25FOODBOOK REPORT
TAB
LE 7
: Wei
ght
ed p
rop
ortio
ns o
f foo
d, a
nim
al a
nd w
ater
exp
osur
es in
the
pas
t se
ven
day
s, b
y m
onth
EX
PO
SUR
EJA
NFE
BM
AR
AP
RM
AY
JUN
JUL
AU
GSE
PO
CT
NO
VD
EC
OV
ER
ALL
VE
GE
TAB
LES
Any
tom
atoe
s63
.072
.168
.770
.969
.376
.983
.783
.678
.071
.470
.466
.472
.9
On
a sa
ndw
ich,
bur
ger
or
taco
at
rest
aura
nt o
r fas
t foo
d s
tab
lishm
ent
17.6
23.0
14.6
21.8
12.9
25.2
29.0
21.7
29.8
14.1
24.3
16.3
20.4
Rom
a/p
lum
23.4
24.9
25.4
20.4
21.9
25.6
25.4
22.9
37.2
29.9
28.7
22.2
25.7
Hot
hous
e32
.336
.339
.738
.840
.550
.152
.334
.934
.129
.135
.936
.538
.3
Bee
fste
ak11
.39.
67.
47.
19.
711
.215
.628
.117
.411
.37.
47.
912
.2
Che
rry
or g
rap
e32
.022
.530
.130
.027
.329
.943
.647
.839
.534
.927
.426
.632
.8
Any
lett
uce
or le
afy
gre
ens
76.2
83.1
83.0
84.9
82.5
87.7
90.1
84.1
84.4
79.1
81.2
75.3
82.4
On
a sa
ndw
ich,
bur
ger
or
taco
at
rest
aura
nt o
r fas
t foo
d s
tab
lishm
ent
23.5
24.2
16.7
24.5
22.4
30.3
29.9
23.3
36.6
15.7
23.5
22.7
24.3
Iceb
erg
41.2
45.0
44.5
48.1
42.0
40.2
42.5
47.6
39.4
27.0
40.8
39.1
41.1
Rom
aine
43.7
47.4
45.4
53.6
51.5
48.1
58.2
49.3
52.8
50.6
43.1
43.0
48.8
Spin
ach
29.8
29.3
24.4
29.1
33.9
30.1
37.2
27.1
24.7
25.7
23.5
22.9
28.4
Mes
clun
gre
ens
16.7
17.5
17.3
9.6
18.8
23.1
16.5
7.0
15.2
11.1
11.4
13.4
15.0
Pre-
pack
aged
lett
uce
or le
afy
gree
ns47
.349
.146
.750
.351
.239
.251
.737
.945
.648
.143
.640
.846
.1
Cab
bag
e (in
clud
es c
oles
law
)22
.827
.035
.633
.030
.526
.331
.025
.034
.124
.536
.035
.230
.0
Any
sp
rout
s13
.212
.617
.216
.814
.59.
714
.414
.010
.910
.711
.810
.312
.9
Alfa
lfa s
pro
uts
2.5
1.4
2.7
6.7
3.0
2.1
2.1
1.1
3.0
2.7
1.2
3.3
2.4
Bea
n sp
rout
s10
.99.
811
.912
.18.
96.
76.
311
.57.
87.
47.
95.
38.
7
Cuc
umb
ers
51.8
65.6
63.0
56.9
61.6
65.2
76.0
74.7
67.7
52.2
56.2
59.4
62.9
Bel
l pep
per
s63
.574
.167
.965
.658
.861
.669
.954
.764
.362
.161
.065
.563
.6
Hot
pep
per
s22
.418
.317
.422
.113
.416
.612
.919
.821
.729
.921
.321
.719
.4
Cel
ery
51.9
48.8
42.0
50.4
48.1
47.0
50.9
46.8
40.6
43.1
49.9
52.4
47.6
Any
car
rots
80.5
84.8
81.7
81.7
84.5
71.4
82.9
76.4
76.2
80.9
87.1
85.2
81.4
Car
rots
(not
min
i)69
.170
.069
.965
.371
.557
.764
.666
.769
.765
.178
.972
.868
.9
Min
i car
rots
36.6
38.8
35.2
39.4
40.0
34.7
37.0
32.9
33.0
34.1
34.6
34.8
35.9
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
26 FOODBOOK REPORT
EX
PO
SUR
EJA
NFE
BM
AR
AP
RM
AY
JUN
JUL
AU
GSE
PO
CT
NO
VD
EC
OV
ER
ALL
Peas
(she
lled
or
in p
ods)
28.8
26.7
32.3
25.5
25.1
26.0
27.7
40.8
24.7
27.4
30.8
28.1
28.8
Gre
en o
r ye
llow
bea
ns33
.634
.734
.338
.129
.627
.640
.850
.939
.633
.442
.234
.936
.6
Bro
ccol
i56
.854
.958
.559
.556
.355
.553
.642
.455
.360
.163
.254
.355
.5
Cau
liflow
er31
.946
.836
.728
.430
.232
.726
.038
.136
.331
.932
.125
.933
.0
Leek
s8.
18.
67.
29.
75.
84.
86.
411
.711
.610
.213
.913
.59.
2
Fres
h g
arlic
(not
pow
der
ed)
53.1
53.3
44.9
53.2
43.1
49.0
52.3
41.6
51.6
53.9
48.6
49.2
48.9
Mus
hroo
ms
44.7
44.6
53.5
52.0
47.8
50.3
51.7
52.7
56.4
41.0
52.5
55.0
50.0
Zucc
hini
16.8
26.1
18.9
13.9
20.7
16.4
23.8
28.6
21.9
20.6
20.2
18.4
21.1
Any
oni
ons
82.6
81.3
84.3
83.0
81.0
82.7
80.2
85.6
85.0
83.8
80.9
82.8
82.7
Whi
te/y
ello
w o
nion
s76
.674
.974
.871
.470
.774
.574
.268
.476
.876
.571
.573
.573
.5
Red
oni
ons
29.1
27.6
33.3
38.0
27.2
39.6
33.9
46.4
32.9
26.1
32.6
26.9
32.2
Gre
en o
nion
s30
.529
.831
.634
.731
.142
.443
.233
.942
.036
.329
.925
.134
.0
Veg
etab
le ju
ice
13.7
18.5
17.9
26.2
21.4
17.7
12.6
15.0
13.4
17.4
23.2
25.1
18.2
HE
RB
S &
SP
ICE
S
Any
fre
sh h
erb
s40
.042
.747
.347
.940
.749
.159
.261
.848
.442
.249
.143
.047
.5
Fres
h Th
ai b
asil
7.9
8.6
7.2
10.3
9.8
10.1
13.4
12.3
10.2
6.4
6.0
8.7
9.2
Fres
h b
asil
10.6
12.1
16.1
19.0
10.5
20.5
29.0
23.1
26.1
16.0
15.9
18.7
17.8
Fres
h ci
lant
ro/c
oria
nder
14.5
17.2
21.1
14.7
16.2
21.0
17.9
15.4
15.0
21.5
23.4
13.0
17.6
Fres
h ta
rrag
on1.
24.
11.
84.
14.
18.
83.
82.
72.
22.
21.
52.
53.
2
Fres
h p
arsl
ey23
.918
.023
.523
.021
.727
.635
.136
.923
.620
.230
.527
.526
.1
Oth
er fr
esh
herb
s16
.616
.519
.724
.317
.733
.536
.338
.531
.215
.525
.116
.524
.0
Any
sp
ices
91.5
92.9
88.4
89.6
90.4
88.1
92.7
91.9
88.1
89.2
93.5
90.3
90.7
Pep
per
(who
le/g
roun
d, w
hite
, b
lack
, ble
nded
)85
.286
.884
.184
.785
.784
.286
.184
.584
.083
.886
.581
.984
.8
Cur
ry p
owd
er17
.213
.918
.919
.916
.516
.218
.215
.515
.720
.521
.818
.417
.6
Pap
rika
22.9
22.1
19.2
28.7
20.1
25.0
30.9
22.9
24.5
15.9
19.1
19.8
22.2
Turm
eric
17.9
23.1
15.2
10.9
11.1
17.2
16.3
15.2
15.1
13.3
19.2
11.7
15.4
Oth
er s
pic
es55
.955
.846
.650
.747
.047
.951
.946
.551
.748
.244
.141
.548
.8
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
27FOODBOOK REPORT
EX
PO
SUR
EJA
NFE
BM
AR
AP
RM
AY
JUN
JUL
AU
GSE
PO
CT
NO
VD
EC
OV
ER
ALL
STO
RE
-BO
UG
HT
PR
EPA
RE
D S
ALA
DS
& D
IPS
Any
sto
re-b
oug
ht p
rep
ared
sa
lad
9.3
12.1
12.2
16.6
15.8
22.3
19.5
12.8
14.3
10.7
11.2
18.7
14.5
Gre
en s
alad
6.6
9.8
7.8
12.4
7.6
12.4
13.5
5.4
10.5
6.1
7.2
12.6
9.0
Col
esla
w1.
22.
92.
24.
14.
54.
95.
64.
22.
63.
03.
96.
33.
8
Pota
to s
alad
0.3
0.9
1.5
1.5
2.8
5.0
5.1
4.0
1.4
0.8
1.0
5.5
2.6
Past
a sa
lad
0.9
0.9
2.2
1.2
2.4
6.2
1.7
2.1
0.9
0.8
1.1
1.9
1.8
Frui
t sa
lad
/pre
-cut
frui
t/
frui
t p
latt
er0.
71.
03.
12.
63.
58.
08.
42.
81.
01.
22.
81.
73.
1
Sals
a21
.524
.822
.430
.322
.922
.323
.323
.322
.017
.217
.518
.421
.7
Hum
mus
15.1
13.5
16.6
9.5
9.5
13.8
15.1
9.1
12.1
15.3
19.9
11.5
13.4
FRU
ITS
Ap
ple
s74
.574
.776
.773
.773
.469
.162
.558
.865
.580
.582
.377
.872
.3
Pear
s23
.921
.020
.828
.426
.222
.617
.224
.320
.424
.931
.627
.323
.9
Peac
hes
5.5
6.1
7.0
3.4
8.3
14.0
25.3
42.6
40.0
10.1
12.0
8.2
16.0
Nec
tari
nes
6.9
12.5
11.1
6.6
7.7
13.6
26.3
18.5
16.2
6.5
8.9
12.7
12.6
Ap
rico
ts2.
03.
31.
84.
74.
010
.26.
39.
27.
30.
92.
24.
34.
6
Plum
s6.
95.
811
.94.
04.
712
.019
.529
.821
.312
.410
.08.
612
.7
Cit
rus
frui
t70
.175
.671
.671
.365
.259
.562
.253
.456
.655
.369
.075
.565
.0
Che
rrie
s5.
97.
54.
02.
93.
614
.456
.141
.911
.64.
78.
55.
314
.7
Gra
pes
48.8
53.2
53.5
49.5
48.6
54.4
54.6
55.3
48.3
53.8
56.7
51.8
52.3
Ban
anas
71.1
76.6
78.3
84.5
77.2
75.4
75.0
76.7
72.7
81.1
76.3
80.4
76.7
Man
goe
s10
.817
.212
.115
.418
.725
.725
.516
.311
.010
.311
.713
.615
.7
Pap
aya
2.8
1.5
2.8
6.4
3.5
2.7
4.2
3.1
1.0
1.2
3.7
6.1
3.1
Kiw
i16
.212
.815
.818
.213
.511
.613
.49.
55.
46.
114
.914
.212
.3
Pom
egra
nate
9.4
7.6
4.3
1.6
4.4
5.9
5.2
5.6
3.7
5.8
17.6
20.1
7.8
Pine
app
le23
.426
.432
.536
.837
.839
.236
.926
.619
.524
.728
.728
.730
.0
Avo
cad
o (in
clud
es g
uaca
mol
e)21
.730
.231
.522
.527
.329
.134
.017
.718
.225
.425
.626
.726
.0
Oliv
es23
.029
.830
.032
.423
.837
.426
.923
.230
.823
.222
.731
.827
.2
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
28 FOODBOOK REPORT
EX
PO
SUR
EJA
NFE
BM
AR
AP
RM
AY
JUN
JUL
AU
GSE
PO
CT
NO
VD
EC
OV
ER
ALL
Any
mel
on22
.032
.232
.641
.840
.356
.362
.159
.345
.830
.730
.523
.039
.7
Can
talo
upe
14.3
24.5
25.4
25.4
25.8
21.2
30.7
31.6
22.9
21.9
20.0
17.1
23.5
Hon
eyd
ew8.
712
.211
.818
.315
.524
.319
.017
.913
.18.
412
.18.
413
.8
Wat
erm
elon
9.8
9.9
10.9
22.7
24.9
42.0
46.7
45.5
32.5
10.5
12.6
13.0
23.7
Any
ber
ries
55.2
56.7
64.0
65.4
68.3
72.0
82.2
77.5
68.6
55.2
58.3
54.7
65.2
Stra
wb
errie
s42
.344
.655
.060
.960
.566
.374
.254
.248
.233
.036
.922
.249
.6
Rasp
ber
ries
22.2
22.7
22.4
17.6
24.6
28.5
38.0
27.0
30.2
24.6
31.1
33.8
27.5
Blu
eber
ries
21.6
32.3
31.9
18.7
22.0
26.9
50.4
52.2
36.1
26.7
26.3
22.1
31.3
Bla
ckb
errie
s12
.311
.810
.86.
011
.27.
014
.110
.310
.45.
513
.29.
510
.5
Unp
aste
uriz
ed f
ruit
juic
e8.
611
.25.
08.
94.
67.
35.
38.
98.
813
.56.
57.
87.
8
Frui
t sm
ooth
ies
17.1
24.2
16.7
22.5
18.6
17.3
29.1
18.4
22.4
18.0
17.7
16.8
19.8
NU
TS A
ND
NU
T P
RO
DU
CTS
Pean
ut b
utte
r62
.346
.556
.857
.057
.752
.261
.748
.453
.747
.062
.553
.455
.0
Oth
er n
ut p
aste
, but
ter
or s
pre
ad15
.917
.618
.425
.120
.015
.520
.514
.221
.011
.019
.723
.418
.3
Any
nut
s61
.764
.664
.365
.260
.463
.373
.459
.963
.471
.167
.671
.165
.4
Pean
uts
(not
incl
udin
g pe
anut
but
ter)
36.6
31.5
29.8
28.0
29.3
35.4
39.8
33.4
28.1
32.6
35.7
40.6
33.6
Alm
ond
s36
.238
.240
.938
.941
.034
.144
.039
.346
.246
.539
.143
.541
.0
Wal
nuts
14.9
24.7
13.1
14.8
15.9
18.1
18.5
22.6
16.0
20.5
17.5
23.6
18.5
Haz
elnu
ts (F
ilber
ts)
7.5
7.7
7.8
10.6
8.0
6.8
10.5
16.8
12.1
11.0
7.1
14.1
10.1
Cas
hew
s27
.027
.131
.822
.322
.722
.528
.329
.529
.325
.228
.625
.826
.8
Peca
ns10
.713
.610
.314
.99.
711
.723
.915
.815
.49.
511
.310
.212
.9
SEE
DS
AN
D S
EE
D P
RO
DU
CTS
Sunfl
ower
see
ds
13.8
22.5
16.6
16.6
20.2
15.2
21.5
17.5
19.5
14.3
17.5
21.3
18.3
Sesa
me
seed
s17
.019
.616
.014
.416
.524
.117
.215
.818
.919
.615
.212
.417
.1
Tahi
ni, h
alva
or
othe
r p
rod
ucts
m
ade
from
ses
ame
seed
s4.
08.
38.
14.
35.
09.
913
.43.
410
.85.
15.
63.
76.
8
BE
EF
Any
bee
f (n
ot in
clud
ing
del
i-mea
t)79
.977
.578
.577
.181
.474
.285
.575
.680
.975
.174
.077
.678
.4
Raw
bee
f0.
30.
50.
50.
91.
61.
21.
30.
40.
30.
31.
20.
30.
8
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
29FOODBOOK REPORT
EX
PO
SUR
EJA
NFE
BM
AR
AP
RM
AY
JUN
JUL
AU
GSE
PO
CT
NO
VD
EC
OV
ER
ALL
Stea
k30
.425
.225
.228
.337
.429
.142
.035
.936
.428
.622
.623
.131
.1
Stew
ing
bee
f14
.723
.218
.115
.612
.23.
98.
69.
912
.510
.318
.020
.313
.8
Oth
er w
hole
-cut
bee
f pro
duc
ts24
.223
.224
.620
.120
.010
.316
.720
.921
.216
.820
.120
.620
.0
Any
gro
und
bee
f67
.164
.463
.159
.364
.564
.369
.261
.665
.957
.858
.162
.363
.4
Any
ham
bur
ger
s36
.428
.434
.738
.246
.646
.751
.245
.942
.735
.430
.126
.939
.1
Hom
e-m
ade
15.0
18.7
22.3
14.7
28.0
32.3
28.7
26.7
24.3
17.6
13.4
13.6
21.9
Stor
e-bo
ught
froz
en b
eef p
attie
s2.
13.
55.
310
.912
.814
.614
.112
.08.
46.
94.
74.
38.
4
From
a r
esta
uran
t or
fa
st f
ood
est
ablis
hmen
t23
.29.
712
.719
.417
.016
.721
.214
.215
.815
.915
.112
.816
.1
Any
oth
er g
roun
d b
eef
54.1
51.5
49.9
42.1
45.9
39.4
38.3
35.6
43.7
38.3
40.9
51.1
44.3
Gro
und
bee
f con
sum
ed r
aw
or u
nder
cook
ed0.
80.
40.
70.
41.
00.
80.
30.
30.
0S0.
21.
51.
40.
7
PO
RK
Any
por
k54
.755
.053
.857
.452
.756
.153
.260
.061
.250
.450
.658
.455
.1
Ham
(not
incl
udin
g d
eli-m
eat)
17.2
9.7
13.8
21.6
14.9
10.7
9.3
20.1
12.6
18.8
12.3
21.2
15.0
Bac
on27
.628
.521
.925
.526
.128
.328
.128
.033
.321
.626
.630
.527
.2
Gro
und
por
k9.
27.
58.
58.
06.
36.
34.
511
.49.
210
.44.
813
.38.
3
Pork
pie
ces
or p
arts
34.8
36.1
35.3
36.5
32.5
30.5
31.3
37.1
34.8
35.6
29.5
32.2
33.7
PO
ULT
RY
Any
pou
ltry
87.9
87.7
86.0
86.1
87.8
78.6
89.6
86.9
91.1
91.9
86.0
87.4
87.6
Any
chi
cken
(not
incl
udin
g de
li-m
eat)
85.3
87.1
84.9
83.1
87.3
77.0
89.0
85.9
88.9
83.8
84.7
85.5
85.6
Stor
e-b
oug
ht b
read
ed c
hick
en18
.016
.620
.517
.220
.612
.014
.016
.216
.615
.013
.215
.516
.5
Gro
und
chi
cken
2.8
5.8
4.5
3.0
4.9
6.8
5.2
3.5
5.7
7.9
8.0
4.7
5.3
Chi
cken
pie
ces
or p
arts
75.1
65.6
70.4
67.9
73.1
61.2
73.1
67.7
70.3
68.8
69.9
71.3
70.0
Chi
cken
from
a re
stau
rant
or
fast
food
est
ablis
hmen
t18
.025
.123
.016
.821
.420
.529
.819
.721
.115
.417
.720
.021
.0
Any
turk
ey (n
ot in
clud
ing
del
i-mea
t)16
.06.
19.
113
.29.
78.
88.
915
.17.
326
.78.
012
.311
.8
Turk
ey b
acon
0.1
0.5
0.7
0.4
0.5
1.1
0.3
0.7
0.5
1.0
0.3
0.4
0.5
Gro
und
tur
key
3.5
1.2
3.2
1.5
2.5
4.5
4.3
2.5
2.0
1.1
2.0
1.9
2.5
Turk
ey p
iece
s or
par
ts11
.83.
94.
89.
35.
63.
54.
011
.65.
024
.15.
99.
68.
3
Oth
er p
oultr
y (n
ot in
clud
ing
deli-
mea
t)1.
72.
63.
13.
92.
70.
72.
71.
32.
72.
51.
32.
92.
3
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
30 FOODBOOK REPORT
EX
PO
SUR
EJA
NFE
BM
AR
AP
RM
AY
JUN
JUL
AU
GSE
PO
CT
NO
VD
EC
OV
ER
ALL
DE
LI-M
EA
T
Any
del
i-mea
t/co
ld c
uts
51.1
45.8
50.0
43.1
46.6
49.9
61.7
54.5
52.8
42.9
43.3
45.7
49.3
Chi
cken
9.4
6.7
5.3
8.9
9.5
8.5
12.9
9.3
13.2
6.3
11.8
7.6
9.2
Turk
ey13
.28.
613
.312
.411
.28.
022
.212
.614
.013
.09.
59.
312
.4
Ham
31.7
27.1
27.7
26.5
27.9
22.4
29.1
33.7
34.4
23.8
24.2
26.3
28.2
Bee
f6.
76.
78.
84.
07.
58.
113
.28.
37.
45.
02.
66.
37.
3
Bol
ogna
7.8
6.9
6.4
8.3
8.7
13.8
12.9
10.2
7.8
5.7
8.0
6.2
8.5
Sala
mi
12.2
7.7
13.8
9.0
8.8
10.7
10.8
17.0
10.5
8.3
10.6
14.6
11.3
Pep
per
oni
8.5
10.8
11.9
10.3
10.1
6.8
12.6
10.8
9.0
6.9
6.4
12.0
9.7
Kie
lbas
a1.
91.
63.
31.
44.
72.
64.
82.
62.
22.
51.
82.
72.
9
OTH
ER
ME
AT
/ A
NIM
AL
PR
OD
UC
TS
Hot
dog
s18
.816
.819
.924
.332
.833
.443
.038
.627
.319
.915
.624
.226
.9
Saus
age
25.0
32.8
31.3
30.7
30.3
36.4
35.2
38.2
28.8
21.1
26.6
34.2
30.8
Dri
ed m
eat
pro
duc
ts10
.35.
78.
010
.16.
13.
96.
79.
78.
58.
75.
07.
77.
4
Pâté
/mea
t sp
read
5.9
8.8
2.2
4.0
6.4
5.3
7.5
4.6
4.5
5.6
2.9
5.0
5.3
Lam
b4.
53.
45.
02.
96.
17.
38.
44.
65.
03.
73.
46.
95.
3
Veal
4.7
5.0
6.4
6.4
4.7
1.4
4.3
4.7
5.9
2.7
4.6
7.6
4.8
Goa
t0.
37.
61.
30.
72.
10.
30.
64.
70.
04.
82.
12.
82.
4
Org
an m
eats
or
offa
l2.
21.
63.
23.
25.
83.
75.
78.
61.
36.
33.
22.
84.
2
Shaw
arm
a or
don
air
1.9
8.2
3.2
1.3
1.4
1.8
2.7
2.5
6.6
1.8
5.1
4.1
3.4
FISH
& S
EA
FOO
D
Any
fish
55.3
63.5
58.8
57.3
51.7
61.1
57.5
55.3
45.9
56.3
53.2
57.0
55.6
Smok
ed fi
sh7.
811
.67.
17.
27.
15.
77.
64.
75.
48.
56.
210
.47.
4
Raw
fish
7.9
7.0
7.0
5.2
5.2
4.7
11.2
2.3
7.2
5.0
5.5
12.4
6.8
Any
she
llfish
17.0
24.3
19.1
13.4
13.7
16.5
17.9
18.0
17.3
16.0
12.7
15.9
16.8
Mus
sels
3.0
3.7
1.5
1.6
2.8
0.9
2.6
1.3
1.0
0.9
2.7
1.7
2.0
Cla
ms
0.2
2.8
0.9
0.7
1.6
0.9
1.8
8.7
1.0
3.4
0.5
1.0
2.1
Scal
lop
s2.
86.
33.
43.
02.
62.
72.
52.
51.
27.
42.
36.
13.
5
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
31FOODBOOK REPORT
EX
PO
SUR
EJA
NFE
BM
AR
AP
RM
AY
JUN
JUL
AU
GSE
PO
CT
NO
VD
EC
OV
ER
ALL
Shrim
p/p
raw
ns15
.619
.718
.111
.89.
414
.113
.915
.613
.314
.411
.214
.014
.1
Cra
b2.
04.
42.
61.
73.
21.
26.
72.
11.
31.
41.
64.
92.
9
Lob
ster
1.0
1.6
2.3
0.6
2.1
4.0
2.8
8.7
0.5
2.2
0.6
1.3
2.4
Any
oys
ters
0.8
2.0
0.9
0.2
0.8
0.5
1.5
0.7
1.4
1.0
0.7
1.3
1.0
Raw
oys
ters
0.3
1.0
0.1
0.0
0.2
0.4
0.1
0.3
0.9
0.8
0.6
0.6
0.4
EG
GS
Any
eg
gs
83.1
83.2
85.8
81.9
80.4
82.9
79.2
72.5
80.9
80.1
81.3
80.2
80.7
Raw
or
und
erco
oked
eg
gs
12.6
15.8
13.9
16.5
15.3
23.7
15.6
10.8
13.6
16.7
14.5
14.4
15.0
DA
IRY
/ D
AIR
Y S
UB
STIT
UTE
S
Any
dai
ry p
rod
ucts
(n
ot in
clud
ing
che
ese)
85.6
87.5
86.0
80.8
82.8
85.8
90.2
85.0
86.2
78.5
82.6
83.3
84.6
Past
euriz
ed d
airy
milk
76.1
81.5
76.4
69.7
71.7
73.5
82.1
71.4
69.8
69.1
76.7
76.8
74.7
Unp
aste
uriz
ed d
airy
milk
(n
ot in
clud
ing
che
ese)
5.6
3.1
1.6
2.4
3.1
3.3
2.9
5.5
0.4
2.8
0.9
1.3
2.8
Pow
der
ed m
ilk p
rod
uct
1.5
1.3
2.3
2.0
2.9
2.0
1.9
1.4
4.4
5.2
3.8
1.6
2.6
Whi
pp
ed/w
hip
pin
g c
ream
12.8
17.5
18.6
13.6
15.7
16.5
20.4
13.3
12.3
13.5
12.1
13.4
15.0
Sour
cre
am24
.823
.126
.923
.625
.817
.729
.118
.821
.821
.619
.026
.423
.4
Ice
crea
m/g
elat
o38
.635
.840
.140
.845
.647
.559
.656
.739
.531
.131
.032
.342
.0
Yog
urt
55.2
67.3
66.3
52.1
57.1
60.0
62.8
60.1
52.4
49.3
62.7
51.7
58.2
Any
dai
ry s
ubst
itut
es o
r
non-
dai
ry m
ilk16
.515
.117
.218
.017
.918
.714
.211
.216
.417
.116
.214
.415
.9
CH
EE
SE
Any
che
ese
85.2
82.0
92.0
87.4
89.9
87.3
91.8
88.5
92.6
86.4
89.5
90.6
88.8
Che
dd
ar70
.667
.475
.573
.573
.670
.880
.870
.773
.663
.774
.574
.572
.6
Moz
zare
lla55
.639
.553
.648
.247
.537
.349
.536
.548
.752
.646
.054
.747
.6
Parm
esan
43.6
36.9
46.9
44.7
38.4
42.9
42.9
42.5
39.7
32.3
37.5
37.9
40.1
Gou
da
8.3
8.0
5.6
8.0
7.2
6.0
7.6
5.1
8.9
7.2
7.5
5.4
7.0
Feta
11.8
15.9
19.7
20.9
17.4
23.9
24.7
26.2
24.2
14.6
13.8
16.1
19.0
Oth
er c
hees
es s
old
as
b
lock
s/w
heel
s22
.924
.631
.528
.527
.626
.226
.717
.327
.126
.822
.526
.325
.5
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
32 FOODBOOK REPORT
EX
PO
SUR
EJA
NFE
BM
AR
AP
RM
AY
JUN
JUL
AU
GSE
PO
CT
NO
VD
EC
OV
ER
ALL
Brie
, cam
emb
ert
or o
ther
so
ft c
hees
e13
.717
.516
.111
.411
.517
.217
.08.
69.
612
.412
.415
.813
.5
Blu
e-ve
ined
che
ese
5.0
7.7
8.1
3.6
3.4
6.7
11.1
3.1
3.8
5.7
3.8
5.0
5.6
Cot
tag
e, r
icot
ta o
r ot
her
fres
h ch
eese
14.4
10.4
15.1
13.6
12.9
14.0
22.8
11.0
9.5
6.8
12.8
13.6
13.1
Goa
t/sh
eep
milk
che
ese
11.7
10.8
7.6
6.1
6.4
13.4
11.1
5.7
8.8
7.9
8.1
6.7
8.6
Proc
esse
d c
hees
e38
.028
.342
.140
.035
.436
.043
.433
.339
.633
.333
.632
.836
.1
Any
che
ese
mad
e w
ith
unp
aste
uriz
ed m
ilk1.
73.
63.
92.
35.
12.
32.
52.
22.
92.
22.
99.
73.
6
FRO
ZE
N F
OO
DS
Froz
en v
eget
able
s45
.840
.645
.544
.143
.529
.629
.137
.429
.443
.436
.739
.638
.7
Any
fro
zen
frui
t26
.328
.925
.327
.029
.017
.521
.220
.118
.325
.025
.424
.724
.2
Froz
en b
errie
s24
.323
.823
.322
.625
.316
.217
.117
.116
.521
.223
.223
.721
.3
Froz
en fr
uit
(not
incl
udin
g b
errie
s)8.
510
.37.
010
.211
.96.
011
.07.
97.
611
.78.
89.
69.
4
Froz
en p
izza
23.1
21.3
24.5
21.9
21.6
20.3
17.0
14.8
13.4
16.9
23.8
24.4
20.1
Froz
en p
ot p
ies
4.6
2.3
2.9
3.3
3.9
8.8
1.8
2.5
2.6
2.2
4.4
5.2
3.6
Froz
en m
eals
in a
bag
or
box
9.1
7.6
11.4
11.3
9.7
6.7
13.2
8.3
11.1
7.1
11.8
11.3
9.9
Froz
en s
nack
foo
ds/
app
etiz
ers
5.0
5.4
5.3
5.8
4.5
12.3
4.5
6.3
6.2
6.2
4.8
8.9
6.1
DR
IED
, PR
OC
ESS
ED
& O
THE
R
Dri
ed f
ruit
34.9
38.3
34.6
34.8
35.8
35.3
33.8
30.3
29.7
28.0
30.0
34.5
33.2
Gra
nola
bar
s, p
ower
bar
s, o
r ot
her
pro
tein
bar
s33
.533
.843
.542
.431
.935
.537
.137
.339
.037
.539
.445
.037
.5
Chi
ps
or p
retz
els
58.7
50.1
52.7
46.7
52.6
55.5
57.1
52.9
56.6
54.7
53.3
51.2
53.9
Cho
cola
te o
r ch
ocol
ate-
cont
aini
ng
cand
y70
.469
.868
.472
.359
.857
.758
.861
.260
.666
.264
.765
.163
.9
Col
d b
reak
fast
cer
eal
49.2
55.6
51.7
53.9
52.8
51.3
60.3
61.0
53.2
45.7
55.8
59.1
54.3
Hot
bre
akfa
st c
erea
l29
.824
.232
.125
.824
.927
.025
.020
.134
.627
.935
.535
.328
.5
Tofu
3.9
10.2
12.4
8.5
7.8
5.5
10.0
5.9
8.6
18.8
6.2
4.1
8.5
Die
tary
or
nutr
itio
nal s
upp
lem
ent
31.8
34.4
28.3
29.3
28.6
33.2
24.5
26.4
27.5
35.0
20.4
22.1
28.2
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
33FOODBOOK REPORT
EX
PO
SUR
EJA
NFE
BM
AR
AP
RM
AY
JUN
JUL
AU
GSE
PO
CT
NO
VD
EC
OV
ER
ALL
ETH
NIC
FO
OD
S &
FA
ST F
OO
DS
Asi
an s
tyle
foo
ds
31.8
33.1
26.1
28.1
21.4
22.4
29.8
24.3
28.0
28.8
27.3
30.5
27.4
Ind
ian
styl
e fo
ods
15.1
17.0
10.2
9.4
8.9
14.9
21.0
13.4
9.3
17.1
14.1
11.0
13.5
Mex
ican
sty
le f
ood
s16
.216
.915
.117
.620
.218
.317
.216
.419
.515
.813
.812
.216
.7
Mea
l fro
m a
fas
t fo
od r
esta
uran
t50
.856
.855
.545
.759
.556
.648
.454
.851
.955
.749
.451
.153
.6
WA
TER
Prim
ary
dri
nkin
g w
ater
sou
rce
Mun
icip
al w
ater
70.9
73.9
65.2
69.0
68.0
75.0
69.2
65.2
68.1
66.3
69.8
65.1
68.5
Priv
ate
wel
l11
.08.
313
.59.
411
.68.
27.
711
.910
.913
.110
.511
.210
.8
Stor
e-b
oug
ht b
ottle
d w
ater
17.3
16.2
18.7
19.0
18.9
12.5
20.7
21.1
19.4
17.7
18.6
22.5
18.8
Raw
wat
er c
onsu
mp
tion
1.9
3.6
1.4
2.8
3.2
6.2
3.1
2.2
2.3
1.3
1.7
2.2
2.6
Swim
or
go
into
any
wat
er5.
47.
29.
08.
910
.418
.933
.028
.49.
18.
38.
16.
113
.1
Swim
or
go
into
any
nat
ural
wat
er0.
10.
20.
0S0.
70.
46.
217
.914
.44.
50.
40.
30.
14.
0
Oce
an0.
10.
10.
00.
30.
30.
78.
61.
91.
30.
0S
0.0
0.0
1.2
Lake
0.0
0.0
0.0
S0.
30.
14.
59.
611
.33.
20.
10.
20.
12.
6
Rive
r0.
00.
10.
00.
00.
11.
44.
32.
11.
00.
10.
10.
00.
8
Nat
ural
hot
sp
ring
0.0
0.0
S0.
0S
0.0
0.1
0.3
2.3
0.0
S0.
0S
0.1
0.0
0.1
0.3
Pool
4.5
6.3
8.8
7.9
8.6
11.9
22.1
19.2
4.8
6.9
6.9
5.1
9.7
Hot
tub
2.4
3.9
3.6
4.2
2.8
6.3
5.8
3.8
1.4
4.0
2.3
2.0
3.4
Recr
eatio
nal w
ater
par
k0.
10.
30.
70.
60.
31.
26.
74.
71.
00.
22.
00.
41.
6
Swim
or
go
into
a s
wim
min
g f
acili
ty
in t
he la
st 4
wee
ks13
.811
.917
.019
.015
.118
.130
.532
.127
.314
.818
.212
.419
.3
AN
IMA
L C
ON
TAC
T
Any
con
tact
wit
h an
imal
s, a
nim
al
was
te, h
abit
at o
r fo
od65
.354
.962
.965
.167
.971
.967
.859
.870
.254
.961
.858
.363
.4
Cat
30.5
32.0
32.0
34.7
32.8
41.0
35.4
29.2
32.9
23.8
35.9
27.1
31.9
Dog
46.4
30.2
42.6
45.2
49.9
52.4
49.1
38.4
46.9
40.2
40.2
36.5
43.3
Bird
2.2
1.5
1.9
3.0
3.6
2.0
4.0
2.0
3.9
3.2
1.3
1.6
2.6
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
34 FOODBOOK REPORT
EX
PO
SUR
EJA
NFE
BM
AR
AP
RM
AY
JUN
JUL
AU
GSE
PO
CT
NO
VD
EC
OV
ER
ALL
Rep
tile
0.4
1.0
1.3
1.3
2.9
2.0
2.4
1.0
0.3
2.7
2.1
1.4
1.6
Am
phi
bia
n0.
10.
01.
80.
82.
11.
14.
51.
11.
40.
10.
20.
11.
2
Rod
ent
or p
ocke
t p
et4.
21.
54.
25.
53.
11.
72.
84.
94.
03.
34.
62.
43.
4
Fish
or
aqua
rium
3.9
1.9
3.5
2.4
5.9
4.9
6.8
4.9
2.2
5.9
1.9
7.3
4.5
Cow
5.2
0.7
1.9
3.8
5.3
2.9
1.3
2.7
4.4
2.2
1.2
1.6
2.8
Goa
t, s
heep
or
lam
b0.
81.
01.
02.
12.
12.
91.
74.
43.
13.
70.
80.
82.
1
Hor
se2.
61.
72.
13.
93.
33.
83.
95.
45.
33.
73.
51.
73.
4
Pig
0.7
0.5
0.4
0.6
2.2
2.1
0.4
3.6
1.0
0.9
0.2
0.2
1.2
Poul
try/
bab
y p
oultr
y4.
01.
21.
72.
13.
42.
62.
85.
23.
42.
30.
63.
12.
8
Han
dle
d a
ny d
ry p
et fo
od47
.034
.841
.842
.750
.454
.245
.938
.449
.836
.139
.334
.243
.0
Han
dle
d a
ny c
anne
d/w
et p
et fo
od13
.08.
511
.79.
813
.511
.810
.611
.512
.012
.719
.19.
212
.1
Han
dle
d a
ny r
aw p
et fo
od
(sto
re-b
oug
ht o
r ho
me-
mad
e)1.
82.
83.
81.
23.
49.
32.
23.
05.
33.
62.
85.
63.
8
Han
dle
d a
ny t
reat
s d
eriv
ed fr
om
anim
al p
arts
8.1
4.8
7.3
6.7
9.3
7.1
8.6
9.2
10.2
8.8
7.9
9.1
8.3
Han
dled
any
pro
cess
ed a
nim
al tr
eats
23.1
21.6
23.6
25.9
27.6
31.2
21.8
20.1
22.0
20.9
27.2
18.5
23.5
Han
dle
d a
ny r
od
ents
/ins
ects
fo
r re
ptil
es0.
10.
40.
60.
71.
73.
91.
30.
83.
10.
21.
91.
21.
3
Han
dle
d a
ny fa
rm a
nim
al/
lives
tock
feed
6.7
1.8
3.7
3.2
4.1
2.9
3.1
4.3
6.1
4.3
2.4
2.4
3.8
Vis
ited
any
pet
ting
zoo
0.1
0.0
1.0
0.0
0.3
1.1
1.6
4.4
1.7
1.7
0.2
0.5
1.1
Vis
ited
any
farm
or
bar
n7.
33.
15.
98.
29.
04.
74.
68.
812
.48.
64.
54.
06.
9
Vis
ited
any
ag
ricul
tura
l fai
r0.
00.
21.
10.
00.
20.
12.
62.
54.
91.
21.
50.
11.
3
Vis
ited
any
pet
sto
re2.
82.
85.
36.
64.
47.
87.
22.
74.
53.
83.
74.
34.
5
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
35FOODBOOK REPORT
TAB
LE 8
: Wei
ght
ed p
rop
ortio
ns o
f foo
d, a
nim
al a
nd w
ater
exp
osur
es in
the
pas
t se
ven
day
s, b
y ag
e g
roup
and
gen
der
0–9
YE
AR
S10
–19
YE
AR
S20
–64
YE
AR
S65
YE
AR
S +
ALL
AG
ES
EX
PO
SUR
EM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
TH
VE
GE
TAB
LES
Any
tom
atoe
s48
.059
.953
.956
.457
.156
.777
.778
.177
.978
.378
.578
.471
.974
.072
.9
On
a sa
ndw
ich,
bur
ger
or
taco
at
res
taur
ant
or fa
st fo
od
esta
blis
hmen
t5.
06.
35.
616
.813
.715
.430
.820
.225
.414
.912
.113
.324
.116
.820
.4
Rom
a/p
lum
18.2
22.4
20.2
22.2
20.8
21.5
31.0
26.1
28.4
19.0
23.6
21.6
26.7
24.8
25.7
Hot
hous
e21
.625
.523
.626
.023
.024
.641
.840
.841
.346
.449
.448
.237
.938
.638
.3
Bee
fste
ak4.
07.
45.
610
.88.
89.
812
.313
.713
.015
.116
.215
.811
.512
.912
.2
Che
rry
or g
rap
e24
.333
.528
.919
.429
.624
.233
.538
.636
.127
.829
.728
.929
.935
.632
.8
Any
lett
uce
or le
afy
gre
ens
60.7
66.1
63.5
76.1
82.0
78.9
84.2
88.3
86.3
82.3
81.8
82.0
80.4
84.4
82.4
On
a sa
ndw
ich,
bur
ger
or
taco
at
rest
aura
nt o
r fa
st fo
od
esta
blis
hmen
t10
.311
.510
.928
.319
.924
.533
.424
.729
.013
.813
.113
.427
.721
.024
.3
Iceb
erg
26.0
29.4
27.8
44.4
44.2
44.3
45.9
38.6
42.2
45.8
40.6
42.8
43.5
38.7
41.1
Rom
aine
34.8
38.4
36.8
46.9
53.1
49.8
51.0
52.9
51.9
39.5
45.4
43.0
47.3
50.3
48.8
Spin
ach
23.7
25.0
24.5
22.1
27.4
24.6
24.5
34.8
29.7
28.4
28.9
28.7
24.6
32.0
28.4
Mes
clun
gre
ens
9.7
10.1
9.8
10.6
17.4
13.9
15.7
18.0
16.9
7.8
14.8
11.8
13.3
16.7
15.0
Pre-
pac
kag
ed le
ttuc
e o
r le
afy
gre
ens
32.5
36.7
34.6
44.2
47.3
45.7
44.3
54.5
49.5
40.3
39.3
39.7
42.5
49.5
46.1
Cab
bag
e (in
clud
es c
oles
law
)18
.920
.219
.620
.222
.721
.428
.733
.230
.934
.744
.440
.227
.332
.530
.0
Any
sp
rout
s10
.711
.711
.113
.014
.713
.913
.312
.613
.014
.612
.013
.113
.212
.712
.9
Alfa
lfa s
pro
uts
1.8
1.4
1.6
1.2
2.8
1.9
2.5
3.2
2.9
1.0
2.1
1.6
2.1
2.8
2.4
Bea
n sp
rout
s7.
79.
28.
410
.210
.910
.69.
27.
98.
58.
47.
78.
09.
08.
38.
7
Cuc
umb
ers
68.2
76.0
72.0
62.4
71.6
66.8
57.1
66.2
61.7
57.8
59.7
58.9
59.1
66.7
62.9
Bel
l pep
per
s51
.153
.952
.559
.258
.458
.863
.072
.267
.653
.062
.758
.459
.967
.363
.6
Hot
pep
per
s3.
24.
23.
818
.512
.615
.830
.718
.624
.614
.78.
211
.124
.114
.819
.4
Cel
ery
36.5
42.5
39.5
37.6
39.5
38.4
40.4
52.8
46.7
61.0
67.4
64.5
42.4
52.6
47.6
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
36 FOODBOOK REPORT
0–9
YE
AR
S10
–19
YE
AR
S20
–64
YE
AR
S65
YE
AR
S +
ALL
AG
ES
EX
PO
SUR
EM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
TH
Any
car
rots
84.7
87.1
86.0
77.5
81.2
79.3
75.9
83.3
79.6
85.1
89.2
87.4
78.2
84.4
81.4
Car
rots
(not
min
i)63
.367
.365
.461
.262
.261
.767
.470
.569
.076
.178
.177
.267
.370
.568
.9
Min
i car
rots
45.3
48.8
46.9
38.9
45.9
42.2
31.6
36.8
34.2
26.9
32.9
30.3
33.4
38.4
35.9
Peas
(she
lled
or
in p
ods)
31.1
32.4
32.0
24.4
29.3
26.7
25.7
27.7
26.7
43.4
33.1
37.6
28.4
29.2
28.8
Gre
en o
r ye
llow
bea
ns33
.837
.135
.531
.433
.332
.233
.538
.235
.947
.241
.744
.135
.138
.136
.6
Bro
ccol
i55
.261
.958
.754
.456
.955
.453
.057
.255
.149
.759
.555
.253
.058
.055
.5
Cau
liflow
er28
.127
.928
.130
.033
.131
.432
.930
.831
.848
.638
.242
.734
.132
.033
.0
Leek
s6.
96.
06.
65.
64.
24.
99.
48.
58.
920
.212
.215
.710
.18.
39.
2
Fres
h g
arlic
(n
ot p
owd
ered
)42
.447
.645
.246
.748
.247
.348
.256
.152
.232
.344
.238
.945
.252
.448
.9
Mus
hroo
ms
30.5
38.3
34.6
39.9
37.5
38.6
52.8
55.7
54.3
53.0
51.6
52.2
48.7
51.2
50.0
Zucc
hini
21.8
21.7
22.0
16.1
17.1
16.5
18.6
23.0
20.8
29.8
21.6
25.2
20.1
22.0
21.1
Any
oni
ons
66.7
63.7
65.3
76.0
68.5
72.2
85.5
86.4
86.0
87.8
90.5
89.3
82.6
82.8
82.7
Whi
te/y
ello
w o
nion
s61
.157
.359
.467
.758
.763
.276
.378
.077
.269
.981
.776
.572
.774
.473
.5
Red
oni
ons
19.3
20.0
19.7
29.4
26.8
28.0
32.9
36.6
34.8
35.7
32.2
33.7
31.4
33.1
32.2
Gre
en o
nion
s18
.521
.119
.823
.722
.323
.032
.643
.938
.428
.338
.934
.229
.438
.434
.0
Veg
etab
le ju
ice
14.8
14.3
14.7
11.8
10.9
11.4
19.1
17.4
18.2
24.0
27.2
25.8
18.4
17.9
18.2
HE
RB
S &
SP
ICE
S
Any
fre
sh h
erb
s40
.942
.441
.842
.851
.847
.046
.151
.348
.746
.047
.046
.545
.149
.847
.5
Fres
h Th
ai b
asil
4.4
7.1
5.9
6.9
7.6
7.2
10.4
11.0
10.7
6.1
7.8
7.1
8.8
9.7
9.2
Fres
h b
asil
16.6
14.5
15.6
13.8
17.9
15.7
17.4
21.3
19.3
12.0
16.4
14.6
16.2
19.4
17.8
Fres
h ci
lant
ro/c
oria
nder
15.2
18.7
17.2
16.9
20.8
18.7
17.5
21.1
19.4
7.9
9.7
8.9
16.0
19.0
17.6
Fres
h ta
rrag
on1.
51.
91.
72.
51.
92.
22.
35.
23.
71.
72.
82.
42.
24.
13.
2
Fres
h p
arsl
ey22
.520
.821
.722
.524
.323
.322
.629
.125
.933
.631
.932
.624
.028
.226
.1
Oth
er fr
esh
herb
s20
.319
.219
.921
.723
.922
.720
.830
.125
.517
.123
.821
.020
.527
.324
.0
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
37FOODBOOK REPORT
0–9
YE
AR
S10
–19
YE
AR
S20
–64
YE
AR
S65
YE
AR
S +
ALL
AG
ES
EX
PO
SUR
EM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
TH
Any
sp
ices
83.1
80.5
81.9
87.4
85.3
86.2
92.1
93.4
92.8
90.7
91.7
91.3
90.4
91.0
90.7
Pep
per
(who
le/g
roun
d, w
hite
, b
lack
, ble
nded
)71
.669
.370
.580
.375
.778
.088
.089
.288
.684
.084
.984
.584
.785
.084
.8
Cur
ry p
owd
er15
.818
.117
.020
.218
.619
.417
.119
.518
.311
.415
.013
.416
.618
.517
.6
Pap
rika
18.9
22.5
20.8
20.3
19.6
19.9
19.3
26.2
22.9
18.3
24.3
21.8
19.3
24.8
22.2
Turm
eric
13.3
20.6
16.9
14.1
15.2
14.6
15.2
16.5
15.9
10.6
14.6
13.0
14.3
16.5
15.4
Oth
er s
pic
es46
.949
.548
.247
.349
.148
.049
.352
.250
.836
.144
.140
.847
.250
.348
.8
STO
RE
-BO
UG
HT
PR
EPA
RE
D S
ALA
DS
& D
IPS
Any
sto
re-b
oug
ht p
rep
ared
sal
ad8.
79.
79.
212
.111
.812
.016
.115
.715
.916
.512
.414
.214
.814
.114
.5
Gre
en s
alad
5.8
6.0
5.9
6.9
7.9
7.3
10.8
9.0
9.9
10.5
7.6
8.9
9.7
8.4
9.0
Col
esla
w0.
92.
11.
52.
31.
41.
96.
02.
44.
26.
54.
95.
65.
02.
73.
8
Pota
to s
alad
0.7
1.5
1.1
2.0
1.7
1.9
3.5
2.6
3.0
2.4
2.2
2.3
2.8
2.3
2.6
Past
a sa
lad
1.8
2.4
2.1
1.5
2.2
1.9
1.2
2.3
1.7
1.2
2.6
2.0
1.3
2.3
1.8
Frui
t sa
lad
/pre
-cut
frui
t/
frui
t p
latt
er1.
73.
42.
62.
12.
82.
42.
24.
13.
23.
23.
93.
62.
33.
93.
1
Sals
a20
.116
.418
.230
.825
.328
.323
.524
.223
.99.
49.
49.
422
.321
.121
.7
Hum
mus
13.7
14.6
14.1
13.3
17.6
15.3
10.0
17.9
14.0
6.9
10.4
8.8
10.4
16.3
13.4
FRU
ITS
Ap
ple
s86
.787
.587
.275
.177
.075
.867
.573
.870
.758
.472
.166
.069
.375
.272
.3
Pear
s31
.431
.531
.624
.320
.522
.420
.524
.322
.523
.328
.526
.222
.525
.223
.9
Peac
hes
17.4
19.9
18.5
12.9
13.4
13.1
13.7
17.2
15.5
17.1
20.9
19.2
14.4
17.6
16.0
Nec
tari
nes
13.6
12.7
13.1
9.4
11.8
10.5
11.9
13.5
12.7
9.2
16.6
13.3
11.4
13.7
12.6
Ap
rico
ts3.
25.
34.
23.
44.
03.
73.
95.
04.
46.
36.
66.
44.
15.
24.
6
Plum
s12
.713
.913
.210
.313
.411
.810
.112
.911
.523
.013
.717
.812
.113
.212
.7
Cit
rus
frui
t65
.170
.667
.766
.264
.265
.059
.070
.664
.960
.865
.163
.260
.968
.965
.0
Che
rrie
s13
.315
.814
.412
.614
.613
.512
.017
.114
.615
.317
.816
.712
.716
.814
.7
Gra
pes
66.5
67.6
67.1
52.7
57.2
54.7
43.6
55.9
49.8
49.2
51.9
50.8
47.9
56.5
52.3
Ban
anas
85.4
85.2
85.4
75.5
75.2
75.2
73.5
76.2
74.9
78.6
81.0
80.0
75.7
77.7
76.7
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
38 FOODBOOK REPORT
0–9
YE
AR
S10
–19
YE
AR
S20
–64
YE
AR
S65
YE
AR
S +
ALL
AG
ES
EX
PO
SUR
EM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
TH
Man
goe
s17
.920
.219
.116
.121
.218
.512
.718
.315
.59.
214
.412
.113
.218
.215
.7
Pap
aya
2.5
3.2
3.0
3.0
5.4
4.1
3.0
2.7
2.8
2.6
4.5
3.6
2.9
3.4
3.1
Kiw
i13
.416
.714
.915
.217
.816
.47.
315
.211
.38.
513
.511
.39.
215
.412
.3
Pom
egra
nate
5.8
8.1
6.9
7.8
12.0
9.8
4.7
12.1
8.4
3.3
5.0
4.3
5.0
10.5
7.8
Pine
app
le27
.329
.328
.127
.632
.830
.024
.736
.030
.426
.930
.929
.325
.634
.130
.0
Avo
cad
o (in
clud
es g
uaca
mol
e)22
.922
.522
.917
.022
.519
.623
.234
.628
.915
.725
.020
.921
.330
.426
.0
Oliv
es16
.117
.916
.919
.820
.820
.228
.131
.930
.125
.430
.028
.025
.429
.027
.2
Any
mel
on53
.746
.450
.337
.844
.240
.835
.740
.738
.337
.738
.137
.938
.141
.339
.7
Can
talo
upe
30.4
24.0
27.5
19.8
24.4
21.9
19.9
25.1
22.5
27.4
25.8
26.5
22.0
25.0
23.5
Hon
eyd
ew16
.114
.915
.69.
513
.011
.111
.815
.413
.717
.813
.915
.612
.814
.813
.8
Wat
erm
elon
33.9
32.2
33.1
25.8
29.9
27.8
22.0
22.0
22.0
25.3
18.4
21.4
24.2
23.3
23.7
Any
ber
ries
77.4
75.2
76.2
59.9
73.7
66.3
55.8
69.0
62.5
65.8
69.8
68.0
59.9
70.3
65.2
Stra
wb
errie
s63
.560
.462
.049
.060
.154
.237
.954
.446
.350
.851
.451
.143
.855
.149
.6
Rasp
ber
ries
27.1
34.0
30.3
23.2
26.8
24.9
23.3
33.0
28.2
19.9
28.2
24.5
23.2
31.6
27.5
Blu
eber
ries
33.9
37.7
35.7
22.1
26.3
24.1
25.5
34.4
30.0
40.4
39.5
39.9
27.9
34.6
31.3
Bla
ckb
errie
s11
.814
.212
.99.
711
.110
.310
.011
.110
.68.
79.
49.
110
.011
.110
.5
Unp
aste
uriz
ed f
ruit
juic
e8.
06.
57.
29.
96.
38.
29.
37.
78.
56.
83.
54.
99.
06.
77.
8
Frui
t sm
ooth
ies
28.0
28.3
28.1
24.4
35.9
29.8
16.3
21.7
19.0
8.7
9.2
9.0
17.6
21.9
19.8
NU
TS A
ND
NU
T P
RO
DU
CTS
Pean
ut b
utte
r55
.551
.853
.851
.950
.551
.253
.655
.354
.557
.764
.361
.454
.155
.955
.0
Oth
er n
ut p
aste
, but
ter
or s
pre
ad31
.529
.630
.532
.035
.533
.712
.816
.414
.610
.613
.512
.217
.019
.418
.3
Any
nut
s54
.354
.054
.357
.360
.958
.967
.770
.168
.962
.264
.463
.564
.266
.665
.4
Pean
uts
(n
ot in
clud
ing
pea
nut
but
ter)
25.4
23.9
24.6
29.9
28.6
29.3
39.9
31.7
35.7
41.0
29.2
34.4
37.2
30.2
33.6
Alm
ond
s30
.533
.432
.031
.636
.834
.039
.448
.544
.038
.841
.240
.137
.344
.541
.0
Wal
nuts
9.3
10.9
10.2
10.0
11.3
10.6
16.5
22.1
19.4
30.5
24.0
26.9
16.8
20.1
18.5
Haz
elnu
ts (F
ilber
ts)
4.9
6.2
5.5
5.9
6.4
6.1
8.8
11.8
10.3
22.0
10.3
15.4
9.7
10.4
10.1
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
39FOODBOOK REPORT
0–9
YE
AR
S10
–19
YE
AR
S20
–64
YE
AR
S65
YE
AR
S +
ALL
AG
ES
EX
PO
SUR
EM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
TH
Cas
hew
s19
.222
.320
.621
.122
.021
.528
.227
.427
.834
.329
.131
.427
.226
.626
.8
Peca
ns4.
59.
36.
96.
87.
77.
210
.716
.113
.422
.717
.519
.811
.214
.712
.9
SEE
DS
AN
D S
EE
D P
RO
DU
CTS
Sunfl
ower
see
ds
11.1
15.7
13.3
18.1
16.6
17.4
15.7
23.8
19.9
13.1
18.1
15.9
15.2
21.3
18.3
Sesa
me
seed
s15
.613
.814
.618
.712
.815
.917
.919
.618
.811
.914
.013
.117
.017
.317
.1
Tahi
ni, h
alva
or
othe
r p
rod
ucts
m
ade
from
ses
ame
seed
s7.
64.
86.
26.
86.
46.
68.
26.
97.
52.
55.
64.
27.
26.
46.
8
BE
EF
Any
bee
f
(not
incl
udin
g d
eli-m
eat)
80.1
77.3
78.8
84.3
77.3
81.0
83.1
76.4
79.7
66.9
73.7
70.7
80.8
76.2
78.4
Raw
bee
f0.
90.
40.
70.
10.
20.
21.
10.
80.
90.
70.
60.
60.
90.
60.
8
Stea
k27
.027
.927
.531
.428
.129
.936
.928
.832
.827
.926
.527
.233
.928
.231
.1
Stew
ing
bee
f12
.911
.212
.012
.711
.512
.219
.49.
914
.511
.614
.513
.216
.810
.913
.8
Oth
er w
hole
-cut
bee
f pro
duc
ts16
.117
.516
.824
.220
.222
.221
.318
.820
.019
.420
.820
.220
.919
.220
.0
Any
gro
und
bee
f67
.663
.965
.973
.264
.168
.969
.060
.064
.450
.455
.053
.066
.960
.063
.4
Any
ham
bur
ger
s39
.332
.636
.247
.934
.441
.646
.533
.539
.935
.535
.535
.544
.533
.839
.1
Hom
e-m
ade
23.7
19.2
21.6
24.6
18.1
21.4
25.3
18.8
22.0
20.8
22.6
21.8
24.5
19.4
21.9
Stor
e-b
oug
ht f
roze
n b
eef
pat
ties
9.9
7.4
8.7
12.7
8.3
10.5
8.4
8.4
8.4
7.4
5.4
6.3
9.0
7.8
8.4
From
a r
esta
uran
t or
fa
st f
ood
est
ablis
hmen
t13
.010
.911
.920
.513
.617
.421
.314
.017
.612
.910
.211
.419
.213
.016
.1
Any
oth
er g
roun
d b
eef
52.2
51.5
51.8
54.4
51.5
52.9
44.2
43.6
43.9
30.1
36.7
33.8
44.5
44.1
44.3
Gro
und
bee
f con
sum
ed r
aw
or u
nder
cook
ed0.
31.
20.
80.
60.
10.
31.
20.
30.
70.
50.
60.
50.
90.
40.
7
PO
RK
Any
por
k54
.350
.852
.753
.350
.651
.958
.252
.055
.164
.954
.859
.358
.152
.255
.1
Ham
(not
incl
udin
g d
eli-m
eat)
11.9
12.9
12.5
14.1
10.7
12.4
18.3
10.0
14.0
30.2
16.9
22.8
18.6
11.5
15.0
Bac
on27
.624
.626
.229
.623
.426
.628
.725
.326
.931
.627
.729
.429
.125
.427
.2
Gro
und
por
k9.
08.
68.
87.
611
.39.
37.
37.
67.
515
.95.
910
.38.
77.
98.
3
Pork
pie
ces
or p
arts
31.3
31.2
31.3
33.2
32.1
32.6
36.8
30.7
33.7
39.2
33.8
36.2
36.1
31.4
33.7
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
40 FOODBOOK REPORT
0–9
YE
AR
S10
–19
YE
AR
S20
–64
YE
AR
S65
YE
AR
S +
ALL
AG
ES
EX
PO
SUR
EM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
TH
PO
ULT
RY
Any
pou
ltry
90.5
88.4
89.5
89.0
89.0
88.9
87.5
87.7
87.6
84.2
85.7
85.0
87.6
87.6
87.6
Any
chi
cken
(n
ot in
clud
ing
del
i-mea
t)89
.587
.488
.588
.087
.687
.785
.885
.285
.581
.883
.482
.785
.985
.485
.6
Sto
re-b
oug
ht b
read
ed
chic
ken
31.2
29.1
30.0
29.2
22.0
25.6
13.5
14.9
14.2
9.7
8.7
9.1
16.9
16.1
16.5
Gro
und
chi
cken
7.1
7.6
7.5
5.5
4.8
5.1
4.4
6.7
5.6
2.9
2.7
2.8
4.6
5.9
5.3
Chi
cken
pie
ces
or p
arts
73.8
76.7
75.3
75.0
73.1
74.0
68.8
69.5
69.2
68.2
65.5
66.7
70.0
70.0
70.0
Chi
cken
from
a re
stau
rant
or
fast
food
est
ablis
hmen
t18
.719
.218
.922
.422
.322
.425
.719
.122
.417
.314
.115
.523
.418
.721
.0
Any
tur
key
(n
ot in
clud
ing
del
i-mea
t)9.
911
.510
.77.
710
.49.
012
.510
.611
.621
.111
.515
.712
.810
.811
.8
Turk
ey b
acon
0.4
0.8
0.6
0.9
1.2
1.0
0.3
0.6
0.5
0.4
0.3
0.3
0.4
0.7
0.5
Gro
und
tur
key
3.6
3.5
3.5
2.0
2.1
2.0
3.3
2.3
2.8
1.4
1.2
1.3
2.9
2.2
2.5
Turk
ey p
iece
s or
par
ts5.
77.
06.
35.
06.
45.
78.
17.
87.
918
.48.
913
.18.
97.
78.
3
Oth
er p
oultr
y
(not
incl
udin
g d
eli-m
eat)
1.3
2.0
1.6
3.0
1.9
2.5
2.5
2.6
2.6
1.3
1.6
1.5
2.3
2.3
2.3
DE
LI-M
EA
T
Any
del
i-mea
t/co
ld c
uts
54.2
51.3
52.7
54.5
50.1
52.4
55.0
45.1
50.0
45.9
38.6
41.8
53.6
45.2
49.3
Chi
cken
9.2
9.3
9.2
10.2
7.9
9.1
12.2
8.5
10.3
5.3
4.4
4.8
10.7
7.8
9.2
Turk
ey13
.811
.912
.816
.214
.715
.514
.811
.513
.15.
87.
46.
713
.711
.212
.4
Ham
30.2
29.8
29.9
31.2
29.4
30.3
31.3
23.8
27.5
31.5
25.2
28.0
31.2
25.3
28.2
Bee
f8.
05.
36.
77.
66.
97.
210
.05.
37.
67.
25.
76.
49.
15.
67.
3
Bol
ogna
7.4
7.1
7.2
12.1
6.2
9.2
11.3
6.8
9.0
8.7
5.8
7.0
10.6
6.6
8.5
Sala
mi
10.8
8.4
9.7
12.6
10.2
11.6
12.8
9.7
11.2
18.8
7.1
12.2
13.3
9.2
11.3
Pep
per
oni
11.9
13.0
12.4
16.0
9.5
13.0
13.7
5.5
9.6
6.7
5.3
5.9
13.0
6.7
9.7
Kie
lbas
a6.
04.
25.
14.
12.
53.
52.
72.
02.
33.
43.
13.
23.
32.
42.
9
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
41FOODBOOK REPORT
0–9
YE
AR
S10
–19
YE
AR
S20
–64
YE
AR
S65
YE
AR
S +
ALL
AG
ES
EX
PO
SUR
EM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
TH
OTH
ER
ME
AT
/ A
NIM
AL
PR
OD
UC
TS
Hot
dog
s38
.032
.335
.530
.223
.226
.828
.724
.426
.529
.417
.522
.830
.023
.926
.9
Saus
age
34.9
31.6
33.2
32.4
24.6
28.6
31.6
28.8
30.2
43.5
26.6
34.0
33.7
28.2
30.8
Dri
ed m
eat
pro
duc
ts9.
27.
18.
214
.510
.312
.510
.24.
77.
42.
72.
82.
89.
75.
37.
4
Pâté
/mea
t sp
read
2.9
3.8
3.3
2.6
2.2
2.4
8.1
3.8
5.9
6.8
6.7
6.7
6.6
4.1
5.3
Lam
b2.
95.
03.
93.
96.
65.
26.
05.
05.
54.
66.
15.
45.
25.
35.
3
Veal
3.2
3.7
3.4
5.2
6.6
5.8
5.1
4.3
4.7
5.4
5.6
5.5
4.9
4.7
4.8
Goa
t0.
82.
71.
94.
01.
52.
84.
61.
22.
90.
30.
30.
33.
51.
22.
4
Org
an m
eats
or
offa
l2.
61.
92.
23.
11.
72.
44.
82.
03.
416
.65.
710
.55.
92.
64.
2
Shaw
arm
a or
don
air
1.8
1.3
1.7
4.3
3.3
3.8
7.1
1.1
4.1
1.7
0.5
1.1
5.5
1.3
3.4
FISH
& S
EA
FOO
D
Any
fish
48.1
49.2
48.7
46.9
43.5
45.3
54.3
58.2
56.3
66.7
65.7
66.2
54.3
56.9
55.6
Smok
ed fi
sh5.
35.
45.
57.
95.
56.
79.
56.
98.
25.
46.
96.
38.
36.
67.
4
Raw
fish
2.8
4.1
3.4
5.6
5.4
5.5
8.8
8.5
8.6
3.3
1.8
2.5
7.0
6.6
6.8
Any
she
llfish
10.9
13.3
12.1
12.6
11.9
12.2
16.4
19.0
17.7
24.2
16.9
20.1
16.3
17.3
16.8
Mus
sels
1.8
1.3
1.6
2.0
2.3
2.1
1.9
2.5
2.2
1.6
1.4
1.5
1.9
2.2
2.0
Cla
ms
0.7
0.6
0.7
1.1
0.9
1.0
1.5
1.1
1.3
13.1
2.5
7.2
3.0
1.3
2.1
Scal
lop
s1.
02.
91.
92.
11.
82.
04.
14.
34.
22.
34.
33.
43.
23.
93.
5
Shrim
p/p
raw
ns9.
611
.810
.711
.19.
510
.314
.115
.714
.920
.313
.316
.414
.014
.214
.1
Cra
b1.
21.
81.
52.
82.
82.
81.
15.
43.
31.
72.
82.
31.
44.
32.
9
Lob
ster
1.4
1.7
1.6
2.1
1.9
2.0
1.4
1.7
1.5
12.8
2.8
7.2
3.0
1.9
2.4
Any
oys
ters
0.3
0.4
0.3
1.1
0.8
0.9
1.5
0.7
1.1
1.5
0.9
1.2
1.3
0.7
1.0
Raw
oys
ters
0.0
0.1
0.1
0.9
0.3
0.6
0.6
0.3
0.5
0.8
0.3
0.5
0.6
0.3
0.4
EG
GS
Any
eg
gs
78.2
75.5
76.8
77.1
79.1
77.9
80.1
82.7
81.4
76.7
87.0
82.5
79.0
82.3
80.7
Raw
or
und
erco
oked
eg
gs
9.8
10.8
10.3
14.2
12.0
13.1
18.7
14.0
16.3
17.0
12.0
14.2
16.9
13.2
15.0
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
42 FOODBOOK REPORT
0–9
YE
AR
S10
–19
YE
AR
S20
–64
YE
AR
S65
YE
AR
S +
ALL
AG
ES
EX
PO
SUR
EM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
TH
DA
IRY
/ D
AIR
Y S
UB
STIT
UTE
S
Any
dai
ry p
rod
ucts
(n
ot in
clud
ing
che
ese)
94.9
94.0
94.5
92.1
91.4
91.8
83.6
80.5
82.0
82.4
83.4
83.0
85.7
83.6
84.6
Past
euriz
ed d
airy
milk
88.8
85.5
87.2
85.5
83.3
84.5
73.4
68.4
70.9
75.0
73.0
73.9
76.9
72.6
74.7
Unp
aste
uriz
ed d
airy
milk
(n
ot in
clud
ing
che
ese)
1.3
3.4
2.3
4.5
3.9
4.2
3.0
3.0
3.0
1.6
0.8
1.1
2.8
2.8
2.8
Pow
der
ed m
ilk p
rod
uct
3.5
1.8
2.7
1.5
2.5
2.0
2.2
2.7
2.4
3.5
3.8
3.7
2.4
2.8
2.6
Whi
pp
ed/w
hip
pin
g c
ream
16.1
15.4
15.7
16.9
18.5
17.6
12.6
16.8
14.7
11.8
15.3
13.8
13.4
16.6
15.0
Sour
cre
am20
.621
.921
.127
.327
.527
.421
.027
.824
.512
.521
.217
.420
.726
.123
.4
Ice
crea
m/g
elat
o56
.854
.255
.253
.356
.955
.137
.934
.736
.250
.542
.946
.243
.640
.542
.0
Yog
urt
81.8
84.4
83.1
60.2
65.8
62.8
47.4
61.2
54.4
47.0
58.8
53.6
52.7
63.6
58.2
Any
dai
ry s
ubst
itut
es o
r
non-
dai
ry m
ilk14
.014
.814
.611
.615
.613
.514
.420
.717
.68.
314
.411
.713
.218
.515
.9
CH
EE
SE
Any
che
ese
91.0
91.7
91.4
88.6
88.4
88.6
86.6
90.3
88.5
88.6
88.9
88.8
87.6
90.0
88.8
Che
dd
ar72
.275
.573
.574
.070
.272
.271
.974
.173
.068
.671
.970
.471
.773
.472
.6
Moz
zare
lla54
.458
.956
.859
.455
.857
.647
.848
.748
.226
.333
.730
.447
.248
.047
.6
Parm
esan
40.2
42.5
41.2
39.2
43.3
41.1
39.1
43.2
41.2
37.0
32.2
34.3
39.0
41.3
40.1
Gou
da
4.5
5.9
5.1
5.8
5.8
5.8
7.9
6.8
7.3
7.0
8.6
7.9
7.2
6.9
7.0
Feta
14.5
16.9
15.9
12.8
17.7
15.1
19.3
23.0
21.2
12.9
16.2
14.8
17.1
20.7
19.0
Oth
er c
hees
es s
old
as
blo
cks/
whe
els
19.8
21.5
20.5
23.3
24.6
23.9
25.6
28.6
27.1
20.6
25.6
23.4
24.0
27.0
25.5
Brie
, cam
emb
ert
or o
ther
sof
t ch
eese
8.5
8.4
8.4
10.2
13.3
11.7
11.2
17.9
14.6
11.7
15.2
13.7
10.9
16.0
13.5
Blu
e-ve
ined
che
ese
1.7
1.6
1.7
1.2
2.0
1.6
7.5
5.9
6.7
4.8
8.1
6.7
5.7
5.4
5.6
Cot
tag
e, r
icot
ta o
r ot
her
fres
h ch
eese
12.3
11.8
12.1
8.6
10.6
9.5
10.8
16.1
13.5
12.0
17.4
15.0
10.8
15.3
13.1
Goa
t/sh
eep
milk
che
ese
3.5
6.9
5.1
4.0
7.3
5.6
7.8
12.2
10.0
3.9
10.2
7.5
6.3
10.8
8.6
Proc
esse
d c
hees
e45
.547
.046
.239
.539
.639
.735
.733
.534
.634
.831
.432
.937
.135
.236
.1
Any
che
ese
mad
e w
ith
unp
aste
uriz
ed m
ilk2.
13.
52.
72.
52.
52.
53.
44.
94.
23.
81.
92.
73.
24.
03.
6
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
43FOODBOOK REPORT
0–9
YE
AR
S10
–19
YE
AR
S20
–64
YE
AR
S65
YE
AR
S +
ALL
AG
ES
EX
PO
SUR
EM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
TH
FRO
ZE
N F
OO
DS
Froz
en v
eget
able
s41
.142
.741
.843
.238
.440
.835
.337
.536
.449
.340
.744
.538
.838
.638
.7
Any
fro
zen
frui
t25
.527
.326
.322
.530
.426
.220
.126
.323
.224
.725
.525
.221
.526
.724
.2
Froz
en b
errie
s23
.725
.024
.320
.126
.122
.917
.423
.020
.321
.923
.022
.519
.023
.621
.3
Fro
zen
frui
t
(no
t in
clud
ing
ber
ries)
10.7
11.8
11.2
8.9
11.2
10.0
8.3
10.5
9.4
7.4
7.4
7.4
8.5
10.2
9.4
Froz
en p
izza
23.8
17.6
20.7
34.4
29.0
31.8
20.8
16.5
18.7
15.5
16.4
16.0
22.2
18.1
20.1
Froz
en p
ot p
ies
2.7
2.3
2.5
5.4
4.4
5.0
4.7
1.8
3.2
5.2
4.8
5.0
4.6
2.7
3.6
Froz
en m
eals
in a
bag
or
box
5.1
5.7
5.4
11.3
13.6
12.4
11.1
8.1
9.6
12.5
11.8
12.1
10.7
9.1
9.9
Fro
zen
snac
k fo
od
s/
app
etiz
ers
6.0
6.3
6.1
8.4
8.3
8.4
7.8
5.4
6.6
1.9
2.2
2.1
6.9
5.3
6.1
DR
IED
, PR
OC
ESS
ED
& O
THE
R
Dri
ed f
ruit
36.2
37.2
36.7
21.5
27.0
24.1
24.8
39.3
32.1
43.2
43.4
43.3
28.0
38.3
33.2
Gra
nola
bar
s, p
ower
bar
s, o
r ot
her
pro
tein
bar
s52
.347
.850
.253
.656
.955
.138
.833
.436
.018
.022
.420
.539
.435
.737
.5
Chi
ps
or p
retz
els
56.5
58.9
57.6
68.3
61.9
65.3
59.2
52.4
55.8
35.4
32.4
33.7
57.0
50.8
53.9
Cho
cola
te o
r ch
ocol
ate-
cont
aini
ng c
and
y67
.372
.369
.566
.575
.170
.563
.663
.163
.459
.155
.056
.863
.864
.163
.9
Col
d b
reak
fast
cer
eal
76.1
75.2
75.7
67.0
65.3
66.1
44.3
50.6
47.5
60.7
56.4
58.3
52.9
55.6
54.3
Hot
bre
akfa
st c
erea
l38
.634
.436
.523
.830
.827
.123
.028
.025
.532
.039
.936
.525
.930
.928
.5
Tofu
11.2
10.3
10.7
7.2
8.5
7.8
11.7
7.3
9.5
2.9
3.8
3.4
9.9
7.2
8.5
Die
tary
or
nutr
itio
nal
sup
ple
men
t31
.231
.631
.324
.121
.322
.723
.030
.326
.735
.838
.137
.125
.730
.628
.2
ETH
NIC
FO
OD
S &
FA
ST F
OO
DS
Asi
an s
tyle
foo
ds
21.8
26.3
24.0
28.5
27.8
28.1
33.5
27.3
30.3
15.6
17.4
16.6
29.2
25.6
27.4
Ind
ian
styl
e fo
ods
11.6
15.1
13.4
14.2
15.7
14.9
14.6
15.7
15.1
4.7
6.0
5.4
12.9
14.0
13.5
Mex
ican
sty
le f
ood
s21
.022
.721
.724
.022
.623
.514
.220
.717
.54.
44.
04.
214
.918
.416
.7
Mea
l fro
m a
fas
t fo
od r
esta
uran
t54
.053
.854
.037
.145
.141
.144
.858
.251
.675
.169
.872
.349
.158
.053
.6
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
44 FOODBOOK REPORT
0–9
YE
AR
S10
–19
YE
AR
S20
–64
YE
AR
S65
YE
AR
S +
ALL
AG
ES
EX
PO
SUR
EM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
TH
WA
TER
Prim
ary
dri
nkin
g w
ater
sou
rce
Mun
icip
al w
ater
72.2
70.2
71.3
65.9
65.0
65.5
67.5
69.5
68.5
70.1
68.1
69.0
68.2
68.9
68.5
Priv
ate
wel
l10
.39.
710
.012
.511
.011
.711
.99.
010
.413
.011
.312
.112
.09.
710
.8
Stor
e-b
oug
ht b
ottle
d w
ater
15.4
18.0
16.7
20.6
22.4
21.4
18.5
19.8
19.1
13.8
18.6
16.4
17.8
19.7
18.8
Raw
wat
er c
onsu
mp
tion
2.2
2.8
2.5
3.4
2.5
3.0
2.8
2.6
2.7
1.6
2.0
1.8
2.7
2.5
2.6
Swim
or
go
into
any
wat
er29
.135
.332
.220
.720
.720
.88.
012
.210
.14.
35.
04.
711
.614
.513
.1
Swim
or
go
into
any
nat
ural
w
ater
7.0
7.6
7.2
5.8
5.7
5.9
3.5
3.9
3.7
1.2
1.3
1.2
3.9
4.1
4.0
Oce
an1.
21.
61.
40.
91.
11.
01.
51.
51.
50.
30.
20.
21.
21.
21.
2
Lake
5.6
5.5
5.5
4.5
4.2
4.5
1.6
2.6
2.1
0.7
1.0
0.9
2.4
2.8
2.6
Rive
r0.
91.
51.
21.
31.
51.
40.
51.
10.
80.
20.
20.
20.
61.
00.
8
Nat
ural
hot
sp
ring
0.1
0.3
0.2
0.1
0.1
0.1
0.1
0.7
0.4
0.1
0.0S
0.0S
0.1
0.4
0.3
Pool
24.7
30.4
27.6
16.1
16.2
16.1
5.4
7.9
6.7
2.4
3.8
3.2
8.6
10.6
9.7
Hot
tub
6.4
7.0
6.8
7.0
4.6
5.8
1.8
3.9
2.9
1.3
0.9
1.1
3.0
3.8
3.4
Recr
eatio
nal w
ater
par
k4.
75.
55.
13.
52.
42.
90.
41.
81.
10.
00.
0S0.
0S1.
21.
91.
6
Swim
or
go
into
a s
wim
min
g
faci
lity
in t
he la
st 4
wee
ks39
.545
.142
.327
.028
.627
.715
.717
.616
.74.
77.
16.
018
.520
.119
.3
AN
IMA
L C
ON
TAC
T
Any
co
ntac
t w
ith
anim
als,
an
imal
was
te, h
abit
at o
r fo
od64
.562
.063
.468
.069
.568
.865
.764
.865
.247
.554
.051
.163
.463
.363
.4
Cat
28.4
30.5
29.3
36.1
41.1
38.7
31.8
33.6
32.7
19.8
28.9
24.9
30.4
33.4
31.9
Dog
47.2
42.9
45.3
47.8
51.9
49.8
45.7
42.3
44.0
32.7
34.0
33.4
44.4
42.2
43.3
Bird
2.7
2.8
2.7
4.0
4.6
4.3
3.6
1.5
2.6
0.6
1.3
1.0
3.2
2.0
2.6
Rep
tile
1.6
2.5
2.1
3.4
3.6
3.5
1.4
1.6
1.5
0.1
0.6
0.4
1.5
1.8
1.6
Am
phi
bia
n1.
62.
01.
82.
11.
51.
82.
00.
51.
20.
20.
30.
21.
70.
71.
2
Rod
ent
or p
ocke
t p
et4.
46.
85.
66.
88.
17.
42.
92.
72.
81.
21.
21.
23.
33.
53.
4
Fish
or
aqua
rium
6.2
6.5
6.3
4.8
7.2
6.0
3.8
5.6
4.7
0.9
1.4
1.2
3.8
5.2
4.5
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
45FOODBOOK REPORT
0–9
YE
AR
S10
–19
YE
AR
S20
–64
YE
AR
S65
YE
AR
S +
ALL
AG
ES
EX
PO
SUR
EM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
THM
ALE
FEM
ALE
BO
TH
Cow
3.2
3.4
3.3
4.1
3.1
3.6
4.0
1.8
2.9
1.0
2.2
1.6
3.5
2.2
2.8
Goa
t, s
heep
or
lam
b2.
13.
93.
02.
82.
12.
41.
52.
62.
10.
31.
40.
91.
62.
52.
1
Hor
se6.
26.
66.
44.
56.
65.
53.
02.
42.
71.
82.
82.
33.
43.
43.
4
Pig
1.3
1.7
1.5
2.3
1.6
1.9
0.9
1.1
1.0
0.0
1.4
0.8
1.0
1.3
1.2
Poul
try/
bab
y p
oultr
y2.
95.
03.
93.
14.
73.
83.
52.
12.
80.
52.
01.
43.
02.
72.
8
Han
dle
d a
ny d
ry p
et fo
od31
.534
.033
.045
.953
.649
.743
.549
.346
.426
.634
.130
.840
.245
.743
.0
Han
dle
d a
ny c
anne
d/
wet
pet
food
3.1
3.6
3.3
8.0
11.0
9.7
10.6
16.0
13.3
11.1
19.7
15.9
9.4
14.7
12.1
Han
dle
d a
ny r
aw p
et fo
od
(sto
re-b
oug
ht o
r ho
me-
mad
e)1.
02.
01.
52.
46.
24.
24.
73.
64.
12.
93.
73.
43.
73.
83.
8
Han
dle
d a
ny t
reat
s d
eriv
ed
fro
m a
nim
al p
arts
4.0
6.7
5.3
7.0
10.8
8.8
8.6
10.5
9.6
4.6
4.8
4.7
7.4
9.2
8.3
Han
dle
d a
ny p
roce
ssed
ani
mal
tr
eats
15.1
15.5
15.3
25.3
32.0
28.5
21.2
29.0
25.2
13.9
21.5
18.1
20.1
26.7
23.5
Han
dle
d a
ny r
od
ents
/ in
sect
s fo
r re
ptil
es0.
60.
80.
82.
01.
71.
81.
41.
61.
50.
11.
10.
61.
21.
41.
3
Han
dle
d a
ny fa
rm a
nim
al/
lives
tock
feed
3.6
4.2
3.9
4.4
6.7
5.5
5.0
3.0
4.0
2.7
1.1
1.8
4.5
3.2
3.8
Vis
ited
any
pet
ting
zoo
1.7
2.0
1.9
0.8
1.7
1.2
0.2
2.2
1.2
0.0S
0.2
0.1
0.4
1.8
1.1
Vis
ited
any
farm
or
bar
n8.
88.
98.
88.
39.
68.
97.
85.
86.
83.
34.
33.
97.
46.
36.
9
Vis
ited
any
ag
ricul
tura
l fai
r1.
51.
61.
51.
41.
81.
61.
61.
11.
40.
50.
30.
41.
41.
11.
3
Vis
ited
any
pet
sto
re3.
83.
83.
93.
05.
44.
13.
96.
45.
22.
82.
12.
43.
65.
34.
5
NO
TE: s
=g
reat
er t
han
0, le
ss t
han
0.05
. If t
here
is a
‘0.0
’ val
ue w
ithou
t an
‘s’,
valu
e is
exa
ctly
0.
46 FOODBOOK REPORT
TAB
LE 9
: Wei
ght
ed p
rop
ortio
ns o
f foo
d, a
nim
al a
nd w
ater
exp
osur
es a
nd fr
eque
ncie
s,*
in t
he p
ast
seve
n d
ays,
nat
iona
lly.
* Fo
r fr
eque
ncy
of e
xpos
ure
to d
omes
tic a
nd fa
rm a
nim
als,
resp
ond
ents
wer
e as
ked
for
the
aver
age
num
ber
of t
imes
a d
ay t
hey
touc
hed
the
ani
mal
with
in t
he la
st 2
4-ho
ur p
erio
d
they
wer
e in
con
tact
with
the
ani
mal
.
PR
OP
OR
TIO
NFR
EQ
UE
NC
Y
EX
PO
SUR
EP
RO
PSE
LOW
ER
CI
UP
PE
R C
IM
EA
NSE
LOW
ER
CI
UP
PE
R C
I
VE
GE
TAB
LES
Any
tom
atoe
s72
.91.
071
.074
.8-
--
-
On
a sa
ndw
ich,
bur
ger
or
taco
at
rest
aura
nt o
r fa
st fo
od e
stab
lishm
ent
20.4
1.2
18.0
22.7
--
--
Rom
a/p
lum
25.7
1.2
23.3
28.1
--
--
Hot
hous
e38
.31.
335
.840
.8-
--
-
Bee
fste
ak12
.20.
910
.513
.9-
--
-
Che
rry
or g
rap
e32
.81.
230
.535
.2-
--
-
Any
lett
uce
or le
afy
gre
ens
82.4
0.8
80.9
84.0
3.9
0.1
3.7
4.1
On
a sa
ndw
ich,
bur
ger
or
taco
at
rest
aura
nt o
r fa
st fo
od e
stab
lishm
ent
24.3
1.2
21.9
26.6
1.6
0.1
1.5
1.8
Iceb
erg
41.1
1.3
38.5
43.6
2.3
0.1
2.2
2.4
Rom
aine
48.8
1.2
46.4
51.3
2.9
0.1
2.7
3.1
Spin
ach
28.4
1.2
26.1
30.7
2.6
0.1
2.4
2.8
Mes
clun
gre
ens
15.0
0.9
13.3
16.7
2.7
0.1
2.4
2.9
Pre-
pac
kag
ed le
ttuc
e or
leaf
y g
reen
s46
.11.
243
.748
.52.
90.
12.
83.
1
Cab
bag
e (in
clud
es c
oles
law
)30
.01.
127
.832
.21.
90.
0S1.
82.
0
Any
sp
rout
s12
.90.
811
.414
.41.
80.
11.
72.
0
Alfa
lfa s
pro
uts
2.4
0.3
1.9
3.0
1.8
0.2
1.5
2.1
Bea
n sp
rout
s8.
70.
67.
59.
81.
70.
11.
61.
9
Cuc
umb
ers
62.9
1.2
60.7
65.2
--
--
Bel
l pep
per
s63
.61.
261
.366
.0-
--
-
Hot
pep
per
s19
.41.
217
.121
.7-
--
-
Cel
ery
47.6
1.3
45.1
50.1
--
--
NO
TES:
“-”
ind
icat
es t
hat
the
valu
e w
as n
ot m
easu
red
. s=
gre
ater
tha
n 0,
less
tha
n 0.
05. I
f the
re is
a ‘0
.0’ v
alue
with
out
an ‘s
’, va
lue
is e
xact
ly 0
. Pr
op=
pro
por
tion
exp
ress
ed a
s a
per
cent
age
SE=
Stan
dar
d E
rror
C
I=C
onfid
ence
Inte
rval
47FOODBOOK REPORT
PR
OP
OR
TIO
NFR
EQ
UE
NC
Y
EX
PO
SUR
EP
RO
PSE
LOW
ER
CI
UP
PE
R C
IM
EA
NSE
LOW
ER
CI
UP
PE
R C
I
Any
car
rots
81.4
1.0
79.4
83.4
--
--
Car
rots
(not
min
i)68
.91.
266
.671
.2-
--
-
Min
i car
rots
35.9
1.2
33.6
38.2
--
--
Peas
(she
lled
or
in p
ods)
28.8
1.2
26.5
31.2
--
--
Gre
en o
r ye
llow
bea
ns36
.61.
334
.139
.1-
--
-
Bro
ccol
i55
.51.
353
.158
.0-
--
-
Cau
liflow
er33
.01.
230
.635
.5-
--
-
Leek
s9.
20.
97.
411
.0-
--
-
Fres
h g
arlic
(n
ot p
owd
ered
)48
.91.
346
.451
.4-
--
-
Mus
hroo
ms
50.0
1.2
47.6
52.4
--
--
Zucc
hini
21.1
1.2
18.7
23.4
--
--
Any
oni
ons
82.7
0.8
81.0
84.3
--
--
Whi
te/y
ello
w o
nion
s73
.51.
171
.375
.8-
--
-
Red
oni
ons
32.2
1.2
29.8
34.7
--
--
Gre
en o
nion
s34
.01.
331
.536
.52.
70.
12.
52.
9
Veg
etab
le ju
ice
18.2
0.9
16.3
20.0
3.5
0.2
3.2
3.8
HE
RB
S &
SP
ICE
S
Any
fre
sh h
erb
s47
.51.
345
.050
.0-
--
-
Fres
h Th
ai b
asil
9.2
0.8
7.8
10.7
2.4
0.2
2.0
2.7
Fres
h b
asil
17.8
1.0
15.9
19.8
2.3
0.1
2.1
2.5
Fres
h ci
lant
ro/c
oria
nder
17.6
1.0
15.5
19.6
2.4
0.1
2.1
2.7
Fres
h ta
rrag
on3.
20.
52.
24.
11.
90.
21.
52.
3
Fres
h p
arsl
ey26
.11.
223
.728
.62.
50.
12.
22.
7
Oth
er fr
esh
herb
s24
.01.
121
.826
.1-
--
-
NO
TES:
“-”
ind
icat
es t
hat
the
valu
e w
as n
ot m
easu
red
. s=
gre
ater
tha
n 0,
less
tha
n 0.
05. I
f the
re is
a ‘0
.0’ v
alue
with
out
an ‘s
’, va
lue
is e
xact
ly 0
. Pr
op=
pro
por
tion
exp
ress
ed a
s a
per
cent
age
SE=
Stan
dar
d E
rror
C
I=C
onfid
ence
Inte
rval
48 FOODBOOK REPORT
PR
OP
OR
TIO
NFR
EQ
UE
NC
Y
EX
PO
SUR
EP
RO
PSE
LOW
ER
CI
UP
PE
R C
IM
EA
NSE
LOW
ER
CI
UP
PE
R C
I
Any
sp
ices
90.7
0.7
89.3
92.1
--
--
Pep
per
(who
le/g
roun
d, w
hite
, b
lack
, ble
nded
)84
.80.
883
.286
.46.
40.
16.
16.
6
Cur
ry p
owd
er17
.60.
915
.819
.42.
10.
11.
92.
3
Pap
rika
22.2
1.0
20.1
24.2
--
--
Turm
eric
15.4
1.0
13.5
17.3
--
--
Oth
er s
pic
es48
.81.
246
.351
.2-
--
-
STO
RE
-BO
UG
HT
PR
EPA
RE
D S
ALA
DS
& D
IPS
Any
sto
re-b
oug
ht p
rep
ared
sal
ad14
.50.
912
.716
.31.
90.
11.
72.
0
Gre
en s
alad
9.0
0.8
7.4
10.6
1.9
0.1
1.7
2.1
Col
esla
w3.
80.
52.
94.
71.
70.
11.
41.
9
Pota
to s
alad
2.6
0.5
1.7
3.5
1.6
0.2
1.3
1.9
Past
a sa
lad
1.8
0.3
1.3
2.4
1.4
0.1
1.3
1.6
Frui
t sa
lad
/pre
-cut
frui
t/
frui
t p
latt
er3.
10.
52.
14.
12.
20.
21.
82.
6
Sals
a21
.71.
019
.723
.71.
70.
11.
51.
9
Hum
mus
13.4
0.9
11.7
15.1
2.3
0.1
2.0
2.5
FRU
ITS
Ap
ple
s72
.31.
170
.074
.5-
--
-
Pear
s23
.91.
022
.025
.9-
--
-
Peac
hes
16.0
1.0
14.1
17.9
--
--
Nec
tari
nes
12.6
0.9
10.8
14.4
--
--
Ap
rico
ts4.
60.
53.
75.
5-
--
-
Plum
s12
.71.
010
.814
.5-
--
-
Cit
rus
frui
t65
.01.
262
.667
.3-
--
-
Che
rrie
s14
.70.
913
.016
.5-
--
-
NO
TES:
“-”
ind
icat
es t
hat
the
valu
e w
as n
ot m
easu
red
. s=
gre
ater
tha
n 0,
less
tha
n 0.
05. I
f the
re is
a ‘0
.0’ v
alue
with
out
an ‘s
’, va
lue
is e
xact
ly 0
. Pr
op=
pro
por
tion
exp
ress
ed a
s a
per
cent
age
SE=
Stan
dar
d E
rror
C
I=C
onfid
ence
Inte
rval
49FOODBOOK REPORT
PR
OP
OR
TIO
NFR
EQ
UE
NC
Y
EX
PO
SUR
EP
RO
PSE
LOW
ER
CI
UP
PE
R C
IM
EA
NSE
LOW
ER
CI
UP
PE
R C
I
Gra
pes
52.3
1.2
49.9
54.7
--
--
Ban
anas
76.7
1.0
74.8
78.7
--
--
Man
goe
s15
.70.
913
.917
.6-
--
-
Pap
aya
3.1
0.5
2.2
4.0
--
--
Kiw
i12
.30.
810
.813
.8-
--
-
Pom
egra
nate
7.8
0.8
6.3
9.4
--
--
Pine
app
le30
.01.
127
.832
.1-
--
-
Avo
cad
o (in
clud
es g
uaca
mol
e)26
.01.
223
.728
.2-
--
-
Oliv
es27
.21.
124
.929
.4-
--
-
Any
mel
on39
.71.
337
.242
.3-
--
-
Can
talo
upe
23.5
1.2
21.2
25.9
2.1
0.1
2.0
2.2
Hon
eyd
ew13
.81.
111
.715
.91.
90.
11.
72.
1
Wat
erm
elon
23.7
1.2
21.4
26.1
2.3
0.1
2.2
2.5
Any
ber
ries
65.2
1.2
62.8
67.5
--
--
Stra
wb
errie
s49
.61.
347
.152
.02.
90.
12.
73.
0
Rasp
ber
ries
27.5
1.2
25.2
29.7
2.7
0.1
2.5
3.0
Blu
eber
ries
31.3
1.2
28.9
33.7
3.1
0.1
2.9
3.2
Bla
ckb
errie
s10
.50.
89.
112
.02.
60.
22.
23.
1
Unp
aste
uriz
ed f
ruit
juic
e7.
80.
86.
39.
3-
--
-
Frui
t sm
ooth
ies
19.8
1.0
17.9
21.7
--
--
NU
TS A
ND
NU
T P
RO
DU
CTS
Pean
ut b
utte
r55
.01.
352
.557
.6-
--
-
Oth
er n
ut p
aste
, but
ter
or s
pre
ad18
.30.
916
.619
.9-
--
-
Any
nut
s65
.41.
263
.167
.6-
--
-
Pean
uts
(n
ot in
clud
ing
pea
nut
but
ter)
33.6
1.3
31.0
36.1
2.8
0.1
2.5
3.0
NO
TES:
“-”
ind
icat
es t
hat
the
valu
e w
as n
ot m
easu
red
. s=
gre
ater
tha
n 0,
less
tha
n 0.
05. I
f the
re is
a ‘0
.0’ v
alue
with
out
an ‘s
’, va
lue
is e
xact
ly 0
. Pr
op=
pro
por
tion
exp
ress
ed a
s a
per
cent
age
SE=
Stan
dar
d E
rror
C
I=C
onfid
ence
Inte
rval
50 FOODBOOK REPORT
PR
OP
OR
TIO
NFR
EQ
UE
NC
Y
EX
PO
SUR
EP
RO
PSE
LOW
ER
CI
UP
PE
R C
IM
EA
NSE
LOW
ER
CI
UP
PE
R C
I
Alm
ond
s41
.01.
338
.543
.53.
30.
13.
13.
5
Wal
nuts
18.5
1.2
16.2
20.7
3.3
0.2
2.9
3.6
Haz
elnu
ts (F
ilber
ts)
10.1
1.0
8.2
12.0
3.0
0.2
2.5
3.5
Cas
hew
s26
.81.
224
.529
.12.
90.
12.
73.
1
Peca
ns12
.91.
011
.014
.92.
80.
22.
43.
2
SEE
DS
AN
D S
EE
D P
RO
DU
CTS
Sunfl
ower
see
ds
18.3
0.9
16.5
20.1
--
--
Sesa
me
seed
s17
.11.
015
.219
.0-
--
-
Tahi
ni, h
alva
or
oth
er p
rod
ucts
m
ade
fro
m s
esam
e se
eds
6.8
0.8
5.3
8.3
2.6
0.2
2.1
3.0
BE
EF
Any
bee
f
(not
incl
udin
g d
eli-m
eat)
78.4
1.1
76.3
80.6
2.6
0.1
2.5
2.7
Raw
bee
f0.
80.
20.
41.
11.
50.
11.
21.
8
Stea
k31
.11.
128
.833
.31.
30.
0S1.
31.
4
Stew
ing
bee
f13
.81.
011
.815
.81.
40.
11.
31.
5
Oth
er w
hole
-cut
bee
f p
rod
ucts
20.0
0.9
18.2
21.9
1.4
0.0S
1.3
1.5
Any
gro
und
bee
f63
.41.
261
.065
.9-
--
-
Any
ham
bur
ger
s39
.11.
236
.741
.51.
50.
0S1.
51.
6
Hom
e-m
ade
21.9
1.0
19.9
23.9
1.4
0.0S
1.4
1.5
Sto
re-b
oug
ht f
roze
n b
eef
p
atti
es8.
40.
67.
29.
51.
40.
11.
31.
5
From
a r
esta
uran
t or
fas
t fo
od
esta
blis
hmen
t16
.10.
914
.317
.91.
40.
0S1.
31.
5
Any
oth
er g
roun
d b
eef
44.3
1.3
41.9
46.8
1.7
0.1
1.6
1.8
Gro
und
bee
f con
sum
ed r
aw
or u
nder
cook
ed0.
70.
10.
41.
01.
90.
31.
22.
5
NO
TES:
“-”
ind
icat
es t
hat
the
valu
e w
as n
ot m
easu
red
. s=
gre
ater
tha
n 0,
less
tha
n 0.
05. I
f the
re is
a ‘0
.0’ v
alue
with
out
an ‘s
’, va
lue
is e
xact
ly 0
. Pr
op=
pro
por
tion
exp
ress
ed a
s a
per
cent
age
SE=
Stan
dar
d E
rror
C
I=C
onfid
ence
Inte
rval
51FOODBOOK REPORT
PR
OP
OR
TIO
NFR
EQ
UE
NC
Y
EX
PO
SUR
EP
RO
PSE
LOW
ER
CI
UP
PE
R C
IM
EA
NSE
LOW
ER
CI
UP
PE
R C
I
PO
RK
Any
por
k55
.11.
352
.657
.51.
90.
11.
82.
1
Ham
(not
incl
udin
g d
eli-m
eat)
15.0
1.0
13.0
17.0
1.9
0.1
1.6
2.1
Bac
on27
.21.
125
.129
.3-
--
-
Gro
und
por
k8.
31.
06.
310
.21.
60.
11.
31.
8
Pork
pie
ces
or p
arts
33.7
1.2
31.3
36.1
1.5
0.0S
1.4
1.5
PO
ULT
RY
Any
pou
ltry
87.6
0.8
86.1
89.1
--
--
Any
chi
cken
(n
ot
incl
udin
g d
eli-m
eat)
85.6
0.8
84.0
87.3
2.6
0.0S
2.5
2.7
Stor
e-b
oug
ht b
read
ed c
hick
en16
.50.
815
.018
.0-
--
-
Gro
und
chi
cken
5.3
0.6
4.1
6.6
1.7
0.1
1.5
2.0
Chi
cken
pie
ces
or p
arts
70.0
1.2
67.6
72.4
2.3
0.1
2.1
2.4
Chi
cken
from
a re
stau
rant
or
fast
food
est
ablis
hmen
t21
.01.
118
.923
.11.
20.
0S
1.2
1.3
Any
tur
key
(n
ot
incl
udin
g d
eli-m
eat)
11.8
1.0
9.8
13.8
--
--
Turk
ey b
acon
0.5
0.1
0.4
0.7
2.0
0.2
1.6
2.4
Gro
und
tur
key
2.5
0.4
1.7
3.4
2.1
0.7
0.8
3.5
Turk
ey p
iece
s or
par
ts8.
30.
96.
410
.11.
80.
21.
42.
1
Oth
er p
oul
try
(n
ot
incl
udin
g d
eli-m
eat)
2.3
0.3
1.7
2.9
--
--
DE
LI-M
EA
T
Any
del
i-mea
t/co
ld c
uts
49.3
1.3
46.8
51.8
2.5
0.1
2.4
2.7
Chi
cken
9.2
0.8
7.7
10.7
1.9
0.2
1.6
2.3
Turk
ey12
.41.
010
.514
.31.
90.
11.
72.
1
Ham
28.2
1.2
25.8
30.5
2.0
0.1
1.9
2.1
NO
TES:
“-”
ind
icat
es t
hat
the
valu
e w
as n
ot m
easu
red
. s=
gre
ater
tha
n 0,
less
tha
n 0.
05. I
f the
re is
a ‘0
.0’ v
alue
with
out
an ‘s
’, va
lue
is e
xact
ly 0
. Pr
op=
pro
por
tion
exp
ress
ed a
s a
per
cent
age
SE=
Stan
dar
d E
rror
C
I=C
onfid
ence
Inte
rval
52 FOODBOOK REPORT
PR
OP
OR
TIO
NFR
EQ
UE
NC
Y
EX
PO
SUR
EP
RO
PSE
LOW
ER
CI
UP
PE
R C
IM
EA
NSE
LOW
ER
CI
UP
PE
R C
I
Bee
f7.
30.
66.
18.
51.
80.
11.
62.
0
Bol
ogna
8.5
0.8
7.0
10.1
2.0
0.1
1.7
2.2
Sala
mi
11.3
1.0
9.3
13.2
1.9
0.1
1.6
2.1
Pep
per
oni
9.7
0.7
8.3
11.2
1.5
0.1
1.4
1.6
Kie
lbas
a2.
90.
32.
23.
51.
60.
11.
31.
8
OTH
ER
ME
AT
/ A
NIM
AL
PR
OD
UC
TS
Hot
dog
s26
.91.
324
.429
.4-
--
-
Saus
age
30.8
1.2
28.5
33.2
--
--
Dri
ed m
eat
pro
duc
ts7.
40.
66.
38.
61.
70.
11.
51.
9
Pâté
/mea
t sp
read
5.3
0.6
4.1
6.6
--
--
Lam
b5.
30.
64.
26.
4-
--
-
Veal
4.8
0.5
3.9
5.7
--
--
Goa
t2.
40.
71.
13.
7-
--
-
Org
an m
eats
or
offa
l4.
20.
92.
55.
91.
30.
11.
11.
5
Shaw
arm
a or
don
air
3.4
0.7
2.0
4.7
--
--
FISH
& S
EA
FOO
D
Any
fish
55.6
1.2
53.2
58.0
--
--
Smok
ed fi
sh7.
40.
76.
18.
8-
--
-
Raw
fish
6.8
0.8
5.2
8.4
--
--
Any
she
llfish
16.8
1.1
14.6
19.0
--
--
Mus
sels
2.0
0.2
1.6
2.5
1.2
0.1
1.0
1.4
Cla
ms
2.1
0.7
0.7
3.5
--
--
Scal
lop
s3.
50.
52.
54.
6-
--
-
Shrim
p/p
raw
ns14
.11.
112
.016
.3-
--
-
Cra
b2.
90.
61.
84.
0-
--
-
NO
TES:
“-”
ind
icat
es t
hat
the
valu
e w
as n
ot m
easu
red
. s=
gre
ater
tha
n 0,
less
tha
n 0.
05. I
f the
re is
a ‘0
.0’ v
alue
with
out
an ‘s
’, va
lue
is e
xact
ly 0
. Pr
op=
pro
por
tion
exp
ress
ed a
s a
per
cent
age
SE=
Stan
dar
d E
rror
C
I=C
onfid
ence
Inte
rval
53FOODBOOK REPORT
PR
OP
OR
TIO
NFR
EQ
UE
NC
Y
EX
PO
SUR
EP
RO
PSE
LOW
ER
CI
UP
PE
R C
IM
EA
NSE
LOW
ER
CI
UP
PE
R C
I
Lob
ster
2.4
0.7
1.0
3.9
--
--
Any
oys
ters
1.0
0.2
0.7
1.3
1.2
0.0S
1.1
1.2
Raw
oys
ters
0.4
0.1
0.2
0.6
1.2
0.1
1.0
1.3
EG
GS
Any
eg
gs
80.7
1.0
78.6
82.7
--
--
Raw
or
und
erco
oked
eg
gs
15.0
0.8
13.3
16.7
--
--
DA
IRY
/ D
AIR
Y S
UB
STIT
UTE
S
Any
dai
ry p
rod
ucts
(n
ot
incl
udin
g c
hees
e)84
.60.
982
.986
.4-
--
-
Past
euriz
ed d
airy
milk
74.7
1.1
72.5
76.9
--
--
Unp
aste
uriz
ed d
airy
milk
(n
ot in
clud
ing
che
ese)
2.8
0.5
1.9
3.7
6.1
0.5
5.2
7.1
Pow
der
ed m
ilk p
rod
uct
2.6
0.3
1.9
3.3
--
--
Whi
pp
ed/w
hip
pin
g c
ream
15.0
0.9
13.3
16.8
--
--
Sour
cre
am23
.41.
021
.525
.4-
--
-
Ice
crea
m/g
elat
o42
.01.
339
.544
.5-
--
-
Yog
urt
58.2
1.2
55.8
60.7
--
--
Any
dai
ry s
ubst
itut
es o
r
non-
dai
ry m
ilk15
.90.
914
.117
.7-
--
-
CH
EE
SE
Any
che
ese
88.8
0.8
87.2
90.5
--
--
Che
dd
ar72
.61.
170
.474
.7-
--
-
Moz
zare
lla47
.61.
345
.250
.1-
--
-
Parm
esan
40.1
1.3
37.7
42.6
--
--
Gou
da
7.0
0.6
5.9
8.1
2.1
0.1
1.9
2.4
Feta
19.0
1.0
17.0
20.9
--
--
Oth
er c
hees
es s
old
as
blo
cks/
whe
els
25.5
1.0
23.5
27.5
--
--
NO
TES:
“-”
ind
icat
es t
hat
the
valu
e w
as n
ot m
easu
red
. s=
gre
ater
tha
n 0,
less
tha
n 0.
05. I
f the
re is
a ‘0
.0’ v
alue
with
out
an ‘s
’, va
lue
is e
xact
ly 0
. Pr
op=
pro
por
tion
exp
ress
ed a
s a
per
cent
age
SE=
Stan
dar
d E
rror
C
I=C
onfid
ence
Inte
rval
54 FOODBOOK REPORT
PR
OP
OR
TIO
NFR
EQ
UE
NC
Y
EX
PO
SUR
EP
RO
PSE
LOW
ER
CI
UP
PE
R C
IM
EA
NSE
LOW
ER
CI
UP
PE
R C
I
Brie
, cam
embe
rt o
r oth
er s
oft c
hees
e13
.50.
911
.815
.2-
--
-
Blu
e-ve
ined
che
ese
5.6
0.6
4.3
6.8
--
--
Cot
tage
, ric
otta
or o
ther
fres
h ch
eese
13.1
0.9
11.4
14.8
--
--
Goa
t/sh
eep
milk
che
ese
8.6
0.8
7.1
10.1
--
--
Proc
esse
d c
hees
e36
.11.
233
.838
.5-
--
-
Any
che
ese
mad
e w
ith
unp
aste
uriz
ed m
ilk3.
60.
52.
64.
72.
60.
22.
13.
1
FRO
ZE
N F
OO
DS
Froz
en v
eget
able
s38
.71.
236
.341
.1-
--
-
Any
fro
zen
frui
t24
.21.
022
.326
.1-
--
-
Froz
en b
errie
s21
.30.
919
.623
.1-
--
-
Fro
zen
frui
t (n
ot
incl
udin
g b
errie
s)9.
40.
78.
010
.8-
--
-
Froz
en p
izza
20.1
1.0
18.2
22.0
--
--
Froz
en p
ot p
ies
3.6
0.5
2.6
4.7
--
--
Froz
en m
eals
in a
bag
or
box
9.9
0.7
8.6
11.2
--
--
Froz
en s
nack
foo
ds/
app
etiz
ers
6.1
0.8
4.6
7.6
--
--
DR
IED
, PR
OC
ESS
ED
& O
THE
R
Dri
ed f
ruit
33.2
1.2
30.8
35.7
--
--
Gra
nola
bar
s, p
ower
bar
s, o
r ot
her
pro
tein
bar
s37
.51.
235
.239
.9-
--
-
Chi
ps
or p
retz
els
53.9
1.3
51.4
56.4
--
--
Cho
cola
te o
r
cho
cola
te-c
ont
aini
ng c
and
y63
.91.
261
.666
.2-
--
-
Col
d b
reak
fast
cer
eal
54.3
1.3
51.8
56.7
--
--
Hot
bre
akfa
st c
erea
l28
.51.
126
.430
.5-
--
-
Tofu
8.5
0.9
6.8
10.2
--
--
Die
tary
or
nutr
itio
nal s
upp
lem
ent
28.2
1.2
25.9
30.5
--
--
NO
TES:
“-”
ind
icat
es t
hat
the
valu
e w
as n
ot m
easu
red
. s=
gre
ater
tha
n 0,
less
tha
n 0.
05. I
f the
re is
a ‘0
.0’ v
alue
with
out
an ‘s
’, va
lue
is e
xact
ly 0
. Pr
op=
pro
por
tion
exp
ress
ed a
s a
per
cent
age
SE=
Stan
dar
d E
rror
C
I=C
onfid
ence
Inte
rval
55FOODBOOK REPORT
PR
OP
OR
TIO
NFR
EQ
UE
NC
Y
EX
PO
SUR
EP
RO
PSE
LOW
ER
CI
UP
PE
R C
IM
EA
NSE
LOW
ER
CI
UP
PE
R C
I
ETH
NIC
FO
OD
S &
FA
ST F
OO
DS
Asi
an s
tyle
foo
ds
27.4
1.2
24.9
29.8
--
--
Ind
ian
styl
e fo
ods
13.5
1.0
11.4
15.5
--
--
Mex
ican
sty
le f
ood
s16
.70.
914
.918
.5-
--
-
Mea
l fro
m a
fas
t fo
od r
esta
uran
t53
.61.
550
.756
.51.
70.
0S1.
61.
8
BA
BY
FO
OD
S†
Any
bab
y fo
rmul
a23
.12.
418
.427
.7-
--
-
Liq
uid
10.9
1.7
7.6
14.1
--
--
Pow
der
18.5
2.2
14.1
22.8
--
--
Stor
e-b
oug
ht p
uree
d b
aby
food
20.5
2.3
16.0
24.9
--
--
Infa
nt/t
odd
ler
cere
al22
.92.
218
.527
.3-
--
-
WA
TER
Prim
ary
dri
nkin
g w
ater
sou
rce
Mun
icip
al w
ater
68.5
1.1
66.4
70.6
--
--
Priv
ate
wel
l10
.80.
69.
612
.0-
--
-
Stor
e-b
oug
ht b
ottle
d w
ater
18.8
0.9
16.9
20.6
--
--
Raw
wat
er c
onsu
mp
tion
2.6
0.3
2.0
3.1
--
--
Swim
or
go
into
any
wat
er13
.10.
811
.614
.6-
--
-
Swim
or
go
into
any
nat
ural
w
ater
4.0
0.5
3.1
5.0
--
--
Oce
an1.
20.
40.
42.
02.
50.
41.
73.
3
Lake
2.6
0.3
2.0
3.2
2.6
0.3
2.1
3.1
Rive
r0.
80.
20.
41.
21.
60.
21.
22.
1
Nat
ural
hot
sp
ring
0.3
0.2
0.0
0.6
1.5
0.2
1.1
1.9
Pool
9.7
0.7
8.3
11.0
--
--
NO
TES:
“-”
ind
icat
es t
hat
the
valu
e w
as n
ot m
easu
red
. s=
gre
ater
tha
n 0,
less
tha
n 0.
05. I
f the
re is
a ‘0
.0’ v
alue
with
out
an ‘s
’, va
lue
is e
xact
ly 0
. Pr
op=
pro
por
tion
exp
ress
ed a
s a
per
cent
age
SE=
Stan
dar
d E
rror
C
I=C
onfid
ence
Inte
rval
† B
aby
food
con
sum
ptio
n q
uest
ions
wer
e as
ked
onl
y of
pro
xy re
spon
den
ts a
nsw
erin
g o
n b
ehal
f of t
hose
who
wer
e <
2 ye
ars
old
.
56 FOODBOOK REPORT
PR
OP
OR
TIO
NFR
EQ
UE
NC
Y
EX
PO
SUR
EP
RO
PSE
LOW
ER
CI
UP
PE
R C
IM
EA
NSE
LOW
ER
CI
UP
PE
R C
I
Hot
tub
3.4
0.4
2.7
4.1
--
--
Recr
eatio
nal w
ater
par
k1.
60.
31.
02.
2-
--
-
Swim
or
go
into
a s
wim
min
g f
acili
ty
in t
he la
st 4
wee
ks19
.31.
017
.321
.33.
90.
23.
54.
4
AN
IMA
L C
ON
TAC
T
Any
co
ntac
t w
ith
anim
als,
an
imal
was
te, h
abit
at o
r fo
od
63.4
1.3
60.9
65.9
--
--
Cat
31.9
1.1
29.8
34.1
12.5
*1.
010
.514
.5
Dog
43.3
1.2
40.9
45.7
15.1
*1.
212
.717
.4
Bird
2.6
0.3
2.0
3.2
6.0*
1.1
3.7
8.2
Rep
tile
1.6
0.3
1.1
2.2
3.2*
0.7
1.9
4.5
Am
phi
bia
n1.
20.
40.
51.
91.
6*0.
31.
12.
2
Rod
ent
or p
ocke
t p
et3.
40.
42.
74.
26.
6*2.
71.
312
.0
Fish
or
aqua
rium
4.5
0.6
3.3
5.8
3.0*
0.5
2.1
3.9
Cow
2.8
0.4
2.1
3.6
12.4
*6.
20.
324
.5
Goa
t, s
heep
or
lam
b2.
10.
41.
32.
811
.3*
7.8
0.0
26.5
Hor
se3.
40.
32.
84.
010
.1*
4.9
0.5
19.6
Pig
1.2
0.3
0.5
1.8
2.9*
0.8
1.3
4.6
Poul
try/
bab
y p
oultr
y2.
80.
42.
03.
64.
3*1.
02.
36.
3
Han
dle
d a
ny d
ry p
et fo
od43
.01.
240
.645
.4-
--
-
Han
dle
d a
ny c
anne
d/
wet
pet
foo
d12
.10.
710
.713
.5-
--
-
Han
dle
d a
ny r
aw p
et fo
od
(sto
re-b
oug
ht o
r ho
me-
mad
e)3.
80.
52.
74.
8-
--
-
Han
dle
d a
ny t
reat
s d
eriv
ed fr
om
anim
al p
arts
8.3
0.7
7.0
9.6
--
--
Han
dle
d a
ny p
roce
ssed
ani
mal
tr
eats
23.5
1.0
21.4
25.5
--
--
NO
TES:
“-”
ind
icat
es t
hat
the
valu
e w
as n
ot m
easu
red
. s=
gre
ater
tha
n 0,
less
tha
n 0.
05. I
f the
re is
a ‘0
.0’ v
alue
with
out
an ‘s
’, va
lue
is e
xact
ly 0
. Pr
op=
pro
por
tion
exp
ress
ed a
s a
per
cent
age
SE=
Stan
dar
d E
rror
C
I=C
onfid
ence
Inte
rval
57FOODBOOK REPORT
PR
OP
OR
TIO
NFR
EQ
UE
NC
Y
EX
PO
SUR
EP
RO
PSE
LOW
ER
CI
UP
PE
R C
IM
EA
NSE
LOW
ER
CI
UP
PE
R C
I
Han
dle
d a
ny r
od
ents
/ in
sect
s fo
r re
ptil
es1.
30.
30.
72.
0-
--
-
Han
dle
d a
ny fa
rm a
nim
al/
lives
tock
feed
3.8
0.4
3.0
4.7
--
--
Vis
ited
any
pet
ting
zoo
1.1
0.3
0.5
1.7
--
--
Vis
ited
any
farm
or
bar
n6.
90.
65.
68.
1-
--
-
Vis
ited
any
ag
ricul
tura
l fai
r1.
30.
30.
71.
8-
--
-
Vis
ited
any
pet
sto
re4.
50.
43.
75.
3-
--
-
NO
TES:
“-”
ind
icat
es t
hat
the
valu
e w
as n
ot m
easu
red
. s=
gre
ater
tha
n 0,
less
tha
n 0.
05. I
f the
re is
a ‘0
.0’ v
alue
with
out
an ‘s
’, va
lue
is e
xact
ly 0
. Pr
op=
pro
por
tion
exp
ress
ed a
s a
per
cent
age
SE=
Stan
dar
d E
rror
C
I=C
onfid
ence
Inte
rval
