Nutrition Journal

Table 4 Comparison of food amounts (g/day) between the observed and the optimized food intake patterns

From: Designing optimal food intake patterns to achieve nutritional goals for Japanese adults through the use of linear programming optimization models

	Women				Men
	30–49 years (n = 45)		50–69 years (n = 47)		30–49 years (n = 40)		50–69 years (n = 42)
	Observed^a	Optimized	Observed^a	Optimized	Observed^a	Optimized	Observed^a	Optimized
Grains	401	393	396	426	564	642	567	580
Whole grains	4	125^b	12	57	2	35	14	164^b
Refined grains	397	267	384	369	562	607	554	416
Vegetables	349	577^b	486	522	372	579^b	489	526
Green and yellow vegetables	77	127^b	125	134	79	140^b	118	148
Other vegetables	147	278^b	188	214	155	286^b	199	206
Pulses	44	68^b	76	76	44	54	71	71
Potatoes	61	66	64	64	73	73	70	70
Mushroom	9	16	14	14	10	10	14	14
Seaweeds	11	22^b	18	18	11	16	16	16
Meat and alternatives	170	235^b	182	182	225	329	241	241
Eggs	38	63^b	37	37	45	45	46	46
Meat	69	88	48	48	97	118	71	71
Fish	63	83	97	97	83	166^b	124	124
Milk products	138	134	165	164	110	110	124	174
Full-fat dairy products	121	0	130	120	100	73	101	71
Reduced-fat dairy products	17	134	35	44	10	36	24	103
Fruit	89	175^b	144	144	75	204^b	115	115
Others
Fats and oils	19	0	15	15	24	9	19	19
Salt-containing seasoning	55	18	63	22	66	13	71	23
Sugars and confectionary	59	93	65	65	48	48	50	50
Alcoholic beverages	83	83	48	48	322	322	311	311
Non-alcoholic beverages	750	1184	808	808	773	885	796	796

^aObserved intakes of food groups and subgroups by each sex and age group based on average population intake of food group and subgroup
^b95th percentile upper constraint reached for the food group and food subgroup

Back to article page

ISSN: 1475-2891

Contact us

General enquiries: journalsubmissions@springernature.com