Knowledge questions:

• Knowledge of the number of servings from different food groups that a person should eat each day.
• Perceived adequacy of own diet compared with what is healthy.
• Knowledge of which foods contain more saturated fat and total fat, which kind of fat is more likely to be a liquid, characteristics of foods with and without cholesterol, characteristics of foods containing only vegetable oil, meaning of foods labeled "light."
• Awareness of health problems related to selected dietary components or being overweight.
• Knowledge of whether a specified amount of fat, sodium, cholesterol, fiber, or saturated fat is a low or a high amount.
• 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:

• Use of specific sections on labels such as the list of ingredients and the nutrition panel and ease of understanding of these sections. 
• Frequency of use of information on calories or specified nutrients on the food label.
• Frequency of looking for nutrition information on the label when buying specified types of food products.
• Confidence that descriptions such as "low-fat" or "low-cholesterol" are a reliable basis for choosing foods.
• Knowledge of whether the meaning of terms such as "low-cholesterol" is defined and enforced by the government.
• Agreement or disagreement with statements regarding labels such as "the nutrition information on food labels is useful to me" and "reading food labels takes more time than I can spare."
• Attitudes toward use of food labels.

Behavior questions:

• Frequency of substituting lower-fat items instead of similar higher-fat items. 
• Frequency of adding butter, margarine, sour cream, cheese, or creamy sauce to potatoes and other cooked vegetables. 
• Frequency of consumption of fried chicken and frequency of removing skin before eating chicken. 
• Amount of butter or margarine spread on breads and muffins.
• Frequency of eating bakery products and chips.
• Frequency of eating beef, pork, or lamb at the main meal; size of portion; and frequency of trimming visible fat.
• Frequency of eating eggs.

Food safety:

• Frequency of washing fresh fruits and vegetables.
• Frequency of peeling fresh fruits.
• Frequency of eating peels on fresh vegetables with edible peels and eating outer leaves of leafy vegetables like lettuce and cabbage.

Individual (person):

• Age, sex, race, ethnic origin (Hispanic).
• Education level for all household members 15 years and older.
• Work status for all household members 15 years and older: occupation, number of hours worked last week, usual hours worked, reason not working.
• Pregnancy or lactation status; breastfeeding status of children 3 years old or less.

Household:

• Region: Northeast, Midwest, South, and West.
• Urbanization: Metropolitan Statistical Area (MSA)--central city, MSA--outside central city, nonMSA.
• Household size and composition.
• Income: last year's household income before taxes, income as a percentage of the poverty thresholds, last month's income by source, savings or cash assets under $5,000.
• Tenancy.

Sampling:

• Day-1 sampling weights: final 3-year weights and a weight for each year: 1994, 1995, 1996.
• 2-day sampling weights: final 3-year weights and a weight for each year: 1994, 1995, 1996.
• Day of week of intake.
• Month of intake.
• Variance-estimation stratum.
• Variance-estimation unit.