30/04/14: USA: Think Fish Sandwich Innovation

Consumption of sandwiches is commonplace in the American diet, but little is known about how they contribute to overall intake of recommended food groups. To describe the contribution of sandwich intake to the USDA Food Patterns (FP) components, one day of dietary intake from individuals age 1+ year (N= 9,317) in What We Eat In America, NHANES 2009-2010 was analyzed using the Food Patterns Equivalents Database (FPED) 2009-10. The FPED separates foods and beverages in the Food and Nutrient Database for Dietary Studies 5.0 into 9 FP main components and 28 subcomponents. On a given day, 49% of individuals age 1+ year reported consuming a sandwich (M: 54%; F: 44%). Sandwiches provided 12% of the energy intake of the population, and contributed substantially to total intake of Protein Foods (23%), Grains (20%), Dairy (12%), and Vegetables (8%). In addition, sandwiches provided 15% each of Oils and Solid Fats. Analysis of FP subcomponents showed that sandwiches accounted for 60% of Cured Meat and 28% of Meat, Poultry, Seafood intakes overall and 29% of Cheese intake. They contributed 17% to Whole Grains and 20% to Refined Grains intakes. Sandwiches also provided 14% of the intake of Tomatoes and 13% of Other Vegetables (such as iceberg lettuce, onions, cucumbers, and peppers). These results can inform nutrition education initiatives and consumer messages aimed at promoting adherence to the Dietary Guidelines for Americans.

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