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Diet History Questionnaire II: Nutrient, Dietary Constituent & Food Group Database

Alternate Version Available

You are viewing the Web site for the DHQ II, which is the latest version of the DHQ. You may want to see the original version of this information.

This is the current list of the 176 nutrients, dietary constituents, and food groups available in Diet*Calc for DHQ II. Food group variables are based on the US Department of Agriculture's MyPyramid Equivalents Database (MPED). These variables represent standardized equivalents of food groups from all sources. Consistent with how nutrient intakes are calculated by Diet*Calc, each line item of the DHQ II has associated with it an MPED value for each individual food group. These are summed to calculate total intake servings per food group. More detailed documentation on pyramid equivalents and what foods are included in each food group is available from USDA.

Nutrient & Food Group List

The attached file lists all nutrients and food groups along with the variable name, source from which the values were obtained (USDA or NDSR), and the unit of measurement. To understand how the database was created, see Development of the DHQ II Nutrient & Food Group Database.

Download the DHQ II Nutrient Database Reference List:

Macronutrients & energy

  • Energy;
  • Total fat;
  • Carbohydrate;
  • Protein; and
  • Alcohol.

Fats, fatty acids, & cholesterol

  • Cholesterol;
  • Total saturated fatty acids;
  • Total monounsaturated fatty acids;
  • Total polyunsaturated fatty acids;
  • SFA 4:0 (Butanoic);
  • SFA 6:0 (Hexanoic);
  • SFA 8:0 (Octanoic);
  • SFA 10:0 (Decanoic);
  • SFA 12:0 (Dodecanoic);
  • SFA 14:0 (Tetradecanoic);
  • SFA 16:0 (Hexadecanoic);
  • SFA 18:0 (Octadecanoic);
  • MFA 16:1 (Hexadecenoic);
  • MFA 18:1 (Octadecenoic);
  • MFA 20:1 (Eicosenoic);
  • MFA 22:1 (Docosenoic);
  • PFA 18:2 (Octadecadienoic);
  • PFA 18:3 (Octadecatrienoic);
  • PFA 18:4 (Octadecatetraenoic);
  • PFA 20:4 (Eicosatetraenoic);
  • PFA 20:5 (Eicosapentaenoic);
  • PFA 22:5 (Docosapentaenoic);
  • PFA 22:6 (Docosahexaenoic);
  • SFA 17:0 (margaric acid);
  • SFA 20:0 (arachidic acid);
  • SFA 22:0 (behenic acid);
  • MUFA 14:1 (myristoleic acid);
  • Trans 18:1 (trans-octadecenoic acid [elaidic acid]);
  • Trans 18:2 (trans-octadecadienoic acid [linolelaidic acid]; incl. c-t, t-c, t-t);
  • Trans 16:1 (trans-hexadecenoic acid);
  • Total trans fatty acids; and
  • Omega-3 fatty acids.

Carbohydrate constituents

  • Dietary fiber;
  • Total sugars;
  • Fructose;
  • Galactose;
  • Glucose;
  • Lactose;
  • Maltose;
  • Sucrose;
  • Starch;
  • Total dietary fiber;
  • Soluble dietary fiber;
  • Insoluble dietary fiber;
  • Sucrose polyester;
  • Sucralose;
  • Available carbohydrate;
  • Glycemic load (glucose reference);
  • Glycemic load (bread reference);
  • Erythritol;
  • Inositol;
  • Lactitol;
  • Maltitol;
  • Mannitol;
  • Pinitol;
  • Sorbitol; and
  • Xylitol.

Protein Constituents

  • Total protein;
  • Nitrogen;
  • Animal protein;
  • Vegetable protein;
  • Tryptophan;
  • Threonine;
  • Isoleucine;
  • Leucine;
  • Lysine;
  • Methionine;
  • Cystine;
  • Phenylalanine;
  • Tyrosine;
  • Valine;
  • Arginine;
  • Histidine;
  • Alanine;
  • Aspartic acid;
  • Glutamin acid;
  • Glycine;
  • Proline;
  • Serine; and
  • 3-Methylhistidine.

Vitamins

  • Retinol;
  • Vitamin E as alpha-tocopherol;
  • Vitamin K;
  • Vitamin C;
  • Thiamin (Vitamin B1);
  • Riboflavin (Vitamin B2);
  • Niacin;
  • Vitamin B6;
  • Total folate;
  • Vitamin B12;
  • Folate, dietary folate equivalents;
  • Food folate;
  • Folic acid;
  • Vitamin A, retinol activity equivalents;
  • Vitamin D (calciferol);
  • Total vitamin A activity (International Units);
  • Total vitamin A activity (Retinol Equivalents);
  • Niacin equivalents;
  • Pantothenic acid; and
  • Vitamin E (International Units).

Minerals

  • Calcium;
  • Phosphorus;
  • Magnesium;
  • Iron;
  • Zinc;
  • Copper;
  • Selenium;
  • Sodium;
  • Potassium; and
  • Manganese.

Carotenoids and Tocopherols

  • Beta-carotene;
  • Alpha-carotene;
  • Beta-cryptoxanthin;
  • Lutein + zeaxanthin;
  • Lycopene;
  • Beta-carotene equivalents;
  • Total alpha-tocopherol equivalents;
  • Beta-tocopherol;
  • Gamma-tocopherol;
  • Delta-tocopherol;
  • Natural alpha-tocopherol (RRR-alpha-tocopherol or d-alpha-tocopherol); and
  • Synthetic alpha-tocopherol (all rac-alpha-tocopherol or dl-alpha-tocopherol).

Other

  • Caffeine;
  • Aspartame;
  • Saccharin;
  • Phytic acid;
  • Oxalic acid;
  • Ash;
  • Water;
  • Daidzein;
  • Genistein;
  • Glycitein;
  • Coumestrol;
  • Biochanin A;
  • Formononetin;
  • Acesulfame potassium;
  • Choline; and
  • Betaine.

My Pyramid Equivalents

  • Total number of grain ounce equivalents;
  • Number of whole grain ounce equivalents;
  • Number of non-whole grain ounce equivalents;
  • Total number of vegetable cup equivalents, excl legumes;
  • Number of dark-green vegetable cup equivalents;
  • Number of orange vegetable cup equivalents;
  • Number of white potato cup equivalents;
  • Number of other starchy vegetable cup equivalents;
  • Number of tomato cup equivalents;
  • Number of other vegetable cup equivalents;
  • Total number of fruit cup equivalents;
  • Number of citrus, melon, berry cup equivalents;
  • Number of other fruit cup equivalents;
  • Total number of milk group (milk, yogurt & cheese) cup equivalents;
  • Number of milk cup equivalents;
  • Number of yogurt cup equivalents;
  • Number of cheese cup equivalents;
  • Oz cooked lean meat from meat, poultry, fish;
  • Oz cooked lean meat from beef, pork, veal, lamb, and game;
  • Oz cooked lean meat from organ meats;
  • Oz cooked lean meat from franks, sausages, luncheon meats;
  • Oz cooked lean meat from chicken, poultry, and other poultry;
  • Oz cooked lean meat from fish, other seafood high in omega-3;
  • Oz cooked lean meat from fish, other seafood low in omega-3;
  • Oz equivalents of lean meat from eggs;
  • Oz equivalents of lean meat from soy product;
  • Oz equivalents of lean meat from nuts and seeds;
  • Number of cooked dry beans and peas cup equivalents;
  • Grams of discretionary oil;
  • Grams of discretionary solid fat;
  • Teaspoon equivalents of added sugars; and
  • Total drinks of alcohol.

Last Modified: 18 Oct 2013