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Perceived adequacy of own diet compared with what is healthy.
Knowledge of which foods contain more calories, cholesterol, fat, and fiber; which kind of fat is more likely to be a liquid; what kinds of foods contain cholesterol; and saturated fat content of foods labeled "cholesterol free."
Awareness of health problems related to selected dietary components or being overweight.
Self-assessment of weight status: overweight, underweight, or about right.
Attitude questions:
Agreement or disagreement with statements about beliefs with potential to influence dietary behavior.
Perceived importance of dietary guidance.
Factors related to grocery shopping:
Importance of safety, nutrition, price, how well the food keeps, how easy the food is to prepare, taste.
Food label questions:
Frequency of use of specific types of information on labels, such as the list of ingredients and nutrition information.
Frequency of comparing nutrients for different brands of the same food and degree of problem caused when serving sizes differ among brands.
Cooking behavior questions:
Amount of time usually spent on making the main meal of the day.
Use of cooking practices related to salt, fat, cholesterol, and sugar.
Food safety:
Attitudes toward safety of foods associated with various factors, such as irradiation, being eaten raw or very rare, use of antibiotics or hormones at approved levels, and nitrite.
Ever purchasing store-prepared meat/poultry items from supermarkets and opinion on relative safety of store-prepared versus home-prepared foods.
Examples of additional information available for only 1 or 2 years:
Knowledge of the number of servings from different food groups that a person should eat each day (1990-91 only).
Avoidance of specified foods (1990-91 only).
Food safety practices related to preparation of fresh fruits and vegetables (1990-91 only).
Whether own concern about food safety is higher, lower, or the same as a year ago (1990-91 only).
Opinions on the existence of differences between meats labeled "natural" and those not labeled "natural" (1989 only).
Frequency of following label suggestions on defrosting, cooking, and storage of meat/poultry items (1989 only).
Holding cooked meat, eggs, or dairy products at room temperature: typical length of time and longest time this year (1991 only).
