Table 6 Percentage of Participants with Cereals, Breads, Crackers, Prepared Desserts, Noodles, and Rice Present During Five Household Food Inventories
| Â | Number of Household Inventories in Which Foods Were Present | |||||
|---|---|---|---|---|---|---|
| Â | 5 | 4 | 3 | 2 | 1 | 0 |
   Dry Cereal |  |  |  |  |  |  |
Unsweetened | 33.3 (3) | 0 | 11.1 (1) | 11.1 (1) | 22.2 (2) | 22.2 (2) |
Sweetened | 66.7 (6) | 33.3 (3) | 0 | 0 | 0 | 0 |
   Oatmeal | 66.7 (6) | 11.1 (1) | 0 | 0 | 0 | 22.2 (2) |
   Bread |  |  |  |  |  |  |
White | 55.6 (5) | 11.1 (1) | 22.2 (2) | 0 | 0 | 11.1 (1) |
Whole wheat | 33.3 (3) | 11.1 (1) | 0 | 0 | 0 | 55.6 (5) |
   Tortillas |  |  |  |  |  |  |
Corn | 22.2 (2) | 0 | 0 | 22.2 (2) | 33.3 (3) | 22.2 (2) |
Flour | 22.2 (2) | 0 | 22.2 (2) | 11.1 (1) | 11.1 (1) | 33.3 (3) |
   Biscuits | 22.2 (2) | 0 | 33.3 (3) | 11.1 (1) | 0 | 33.3 (0) |
   Crackers |  |  |  |  |  |  |
Regular | 44.4 (4) | 33.3 (3) | 22.2 (2) | 0 | 0 | 0 |
Low fat | 0 | 11.1 (1) | 0 | 0 | 11.1 (1) | 77.8 (7) |
Prepared Desserts | Â | Â | Â | Â | Â | Â |
   Donuts | 11.1 (1) | 11.1 (1) | 11.1 (1) | 22.2 (2) | 0 | 44.4 (4) |
   Pan dulce | 0 | 11.1 (1) | 0 | 0 | 22.2 (2) | 66.7 (6) |
   Cookies |  |  |  |  |  |  |
Regular | 11.1 (1) | 33.3 (3) | 0 | 11.1 (1) | 33.3 (3) | 11.1 (1) |
Reduced fat | 0 | 0 | 0 | 0 | 0 | 100 (9) |
Noodles and Rice | Â | Â | Â | Â | Â | Â |
   Pasta | 77.8 (7) | 11.1 (1) | 11.1 (1) | 0 | 0 | 0 |
   Ramen | 11.1 (1) | 22.2 (2) | 11.1 (1) | 22.2 (2) | 0 | 33.3 (3) |
   Rice-A-Roni | 11.1 (1) | 22.2 (2) | 0 | 0 | 33.3 (3) | 33.3 (3) |
   Rice |  |  |  |  |  |  |
   White | 33.3 (3) | 22.2 (2) | 11.1 (1) | 0 | 0 | 33.3 (3) |
   Brown | 0 | 11.1 (1) | 0 | 0 | 11.1 (1) | 77.8 (7) |
Hamburger helper | 55.6 (5) | 11.1 (1) | 11.1 (1) | 0 | 0 | 22.2 (2) |