U.S. Department of Health and Human Services

Nutrition and Your Health:
Dietary Guidelines for Americans

 U.S. Department of Agriculture

PART E: TRANSLATING THE SCIENCE INTO DIETARY GUIDANCE

Table E-19. Major Sources of Added Sweeteners in the American Diet

Each of the food categories listed below provide more than 5 percent of the added sweeteners consumed in the United States.

Food Categories Percent Contribution to Added Sweeteners
Soft drinks
33.0
Sugars and candy
16.1
Sweetened grains, such cakes, cookies, pies
12.9
Fruit drinks, such as fruitades and fruit punch
9.7
Dairy desserts and milk products, such as ice cream, sweetened yogurt and sweetened milk
8.6
Other grains, such as cinnamon toast and honey-nut waffles
5.8

Source: Guthrie and Morton, Journal of the American Dietetic Association, 2000.

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Table of Contents

A. Executive Summary

B. Introduction

C. Methodology

D. Science Base
  •  
    		•  Section 1. Aiming To Meet Nutrient Intake Recommendations
     
  •  
    • Text
     
  •  
    • Tables
  •  
    		•  Section 2. Energy
  •  
    		•  Section 3. Discretionary Calories
  •  
    		•  Section 4. Fats
  •  
    		•  Section 5. Carbohydrates
  •  
    		•  Section 6. Selected Food Groups
  •  
    		•  Section 7. Fluid and Electrolytes
  •  
    		•  Section 8. Ethanol
  •  
    		•  Section 9. Food Safety
  •  
    		•  Section 10. Major Conclusions

    E.  Translating the Science into Dietary Guidance
        
  • Text
    		•
     
  • Tables and Figures
    		•

    F.  Research Recommendations

    G. Appendices
  •  
    		•  Glossary
  •  
    		•  Description of USDA Analyses
  •  
    		•  Summary Tables from Systematic Review
  •  
    		•  IOM Tables
    (Institute of Medicine tables referenced in the 2005 Dietary Guidelines Advisory Committee Report are available at http://www.nap.edu)
  •  
    		•  History of Dietary Guidelines
  •  
    		•  Summary of Recommendations
  •  
    		•  Biographical Sketches of DGAC Members
  •  
    		•  Acknowledgements

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