Food frequency information from 762 Utahns, aged 24 to 80 years, selected from the general population using a random digit dialing technique was studied to determine the characteristics of diets that provide 18 mg iron/2,000 kcal, the Recommended Dietary Allowances (RDAs) of iron and energy for women aged 23 to 50 years. The diets were divided into three categories according to iron per 1,000 kcal: category 1, 9.0 mg or more iron; category 2, 6.0 to 8.99 mg iron; and category 3, 5.99 mg or less iron. Twenty-seven percent of the women and 16% of the men reported consuming diets containing more than 9 mg iron/1,000 kcal. Six percent of the women consumed 18 mg iron daily. Total energy intake decreased dramatically as iron density increased, as did intake of protein, carbohydrate, and fat. However, the percentage of energy consumed as protein and carbohydrate increased in the high-iron density categories. Individuals in the high-iron density categories consumed greater proportions of their iron and energy from vegetable, fruit, and cereal products; those in the low-iron density category consumed more pastries, beverages, sweets, and added fats, i.e., high-calorie foods. When fortified breakfast cereals were removed from the diets, only 14% of the women and 6% of the men consumed diets that provided at least 9 mg iron per 1,000 kcal. Women can meet the RDA for iron from their diets if they consume the recommended amount of energy distributed across food groups as follows: cereals, 14% to 16%; vegetables, at least 11%; meat, fish, poultry, and eggs, 16% to 18%.(ABSTRACT TRUNCATED AT 250 WORDS)

Written dietary questionnaires were kept for two nonconsecutive weekdays by 355 male and 382 female Utah school children, mean age 7.5 years, assisted by their parents and recorded by household measure. The intake of dietary ascorbic acid and total iron consumed was evenly distributed among the meals; approximately 10% of these nutrients was consumed at snacks. Approximately 36% of the meat, fish, poultry and the iron in those products was consumed at lunch while approximately 54% of the meat, fish, poultry and the iron contained in those products was consumed at dinner. Only 5% of the iron from meat, fish, poultry products was consumed as snacks. Intakes by percent of heme iron, nonheme iron, available heme iron, available nonheme iron and total available iron were calculated by meal. The available iron distribution for breakfast, lunch, dinner, and snacks was 21%, 30.8%, 42.5% and 5.7%, respectively. Such information can be used to increase available iron intake of individuals.