Early development of dietary patterns: transitions in the contribution of food groups to total energy—Feeding Infants and Toddlers Study, 2008

Table 6 Energy (calories per capita per day) from different types of Vegetables among children 6–47 months: FITS 2008 (n = 2891)

Age groups:	6–8.9 months n = 249	9–11.9 months n = 256	12–14.9 months n = 243	15–17.9 months n = 251	18–20.9 months n = 219	21–23.9 months n = 212	24–47.9 months n = 1461
	Kcal/d
Total Energy Vegetables^a	34	58	55	49	52	52	56
Baby food vegetables	26	17	9	4	2	1	0
Cooked vegetables^b	8	40	46	43	49	47	51
Types of vegetables^c
Dark green^d	0	15	2	1	4	1	3
Deep yellow^e	16	13	11	5	4	2	5
White potatoes	5	13	32	27	29	27	32
French fries/fried potatoes	0	4	15	9	17	16	23
Other starchy vegetables^f	6	6	5	9	6	13	8
Other reported vegetables^g	7	11	6	7	9	8	9

^aThe mean energy at the Total Vegetables level may include food sub-categories (like 100% vegetable juice) that were consumed in small quantities and are not displayed separately. Food sub-categories displayed may not be mutually exclusive
^bIncludes any type of cooked vegetable from canned, fresh or frozen
^cIncludes commercial baby food, cooked vegetables and raw vegetables
^dIncludes broccoli, spinach and other greens, and romaine lettuce
^eIncludes carrots, pumpkin, sweet potatoes and winter squash
^fIncludes corn, green peas, immature lima beans, black-eyed peas (not dried), cassava, and rutabaga
^gIncludes artichoke, asparagus, beets, Brussels sprouts, cabbage, cauliflower, celery, cucumber, eggplant, green beans, lettuce, mushrooms, okra, onions, pea pods, peppers, tomatoes/tomato sauce, yellow (wax) beans, and zucchini/summer squash

ISSN: 2055-0928