Background The degree of food processing may be an important dimension of diet in how it
relates to health outcomes. A major challenge is standardizing food processing classification …

Background: Reducing sugar-sweetened beverage (SSB) consumption is a recommended
strategy to promote optimal health. Objective: The objective was to describe trends in SSB …

OBJECTIVE: To examine changes, between 1977-78 and 1994-96, in the quantity and
quality of food Americans consumed that was prepared at home versus away from home …

Background: Sugar intake has been associated with an increased prevalence of obesity,
other noncommunicable diseases, and dental caries. The WHO recommends that free …

Background: Most US adults consume excess sodium. Knowledge about the dietary sources
of sodium intake is critical to the development of effective reduction strategies. Methods: A …

Background: Dietary factors related to body weight and chronic disease risk are of interest
because of recent increases in the prevalence of overweight. Objective: Secular trends in …

Background Few studies have examined plain water consumption among US adults. This
study evaluated the consumption of plain water (tap and bottled) and total water among US …

Objective To identify major food sources of 27 nutrients and dietary constituents for US
adults. Design Single 24-hour dietary recalls were used to assess intakes. From 3,970 …

Food prepared away from home (FAFH)—whether eaten in restaurants, fast-food and\r other
locations, or as take-out or delivery to be eaten at home—is now a routine part of the diets of …

Objective. To identify major food sources of nutrients and dietary constituents for US
children. Methods. Twenty-four-hour dietary recalls were collected from a nationally …