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Data Tables for the Fourth Set of Monitoring Data
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Laboratory results of foods from small and medium-sized family and quick service restaurants:
Table 1: Fatty acid composition of french fries from small and medium-sized family and quick service restaurants
| Product Name/ Description |
Sampling Date |
Fat (% by weight of food) |
TFA1 (% of total fat) |
SFA2 (% of total fat) |
TFA+ SFA (% of total fat) |
| french fries |
Oct. 2008 |
9.9 |
9.1 |
12.0 |
21.1 |
| french fries |
Oct. 2008 |
13.0 |
1.5 |
8.2 |
9.7 |
| french fries |
Oct. 2008 |
15.0 |
2.1 |
8.4 |
10.5 |
| french fries |
Nov. 2008 |
14.7 |
1.0 |
9.6 |
10.6 |
| french fries |
Nov. 2008 |
17.5 |
1.6 |
11.3 |
12.9 |
| french fries |
Oct. 2008 |
9.8 |
1.0 |
9.3 |
10.3 |
| french fries |
Nov. 2008 |
15.2 |
13.5 |
20.3 |
33.8 |
| fried potatoes |
Nov. 2008 |
7.4 |
1.4 |
16.1 |
17.5 |
| french fries |
Nov. 2008 |
19.7 |
0.9 |
10.1 |
11.0 |
| french fries |
Aug. 2008 |
18.0 |
20.0 |
14.0 |
34.0 |
| french fries |
Nov. 2008 |
14.7 |
1.0 |
11.8 |
12.8 |
| french fries |
Nov. 2008 |
20.3 |
1.2 |
9.5 |
10.7 |
| french fries |
Oct. 2008 |
18.0 |
21.0 |
12.0 |
33.0 |
| french fries |
Oct. 2008 |
11.0 |
1.4 |
7.9 |
9.3 |
| french fries |
Nov. 2008 |
17.7 |
13.0 |
16.4 |
29.4 |
| french fries |
Nov. 2008 |
13.0 |
0.9 |
15.8 |
16.7 |
| french fries |
Oct. 2008 |
15.0 |
1.1 |
9.9 |
11.0 |
| french fries |
Oct. 2008 |
23.0 |
0.9 |
10.0 |
10.9 |
| french fries |
Oct. 2008 |
17.0 |
1.7 |
8.2 |
9.9 |
| french fries |
Nov. 2008 |
15.0 |
0.8 |
12.7 |
13.6 |
| french fries |
Sept. 2008 |
12.0 |
25.0 |
11.0 |
36.0 |
| french fries |
Nov. 2008 |
9.31 |
1.8 |
10.9 |
12.7 |
| curly fries |
Nov. 2008 |
10.9 |
1.8 |
11.4 |
13.2 |
| french fries |
Nov. 2008 |
15.4 |
0.8 |
12.5 |
13.3 |
| french fries |
Nov. 2008 |
13.0 |
1.5 |
12.8 |
14.3 |
| french fries |
Oct. 2008 |
15.0 |
1.1 |
8.6 |
9.7 |
| french fries |
Sept. 2008 |
15.0 |
0.7 |
8.0 |
8.7 |
| french fries |
Sept. 2008 |
22.0 |
1.0 |
9.5 |
10.5 |
| french fries |
Oct. 2008 |
17.0 |
5.0 |
8.5 |
13.5 |
| french fries |
Nov. 2008 |
12.7 |
1.0 |
7.8 |
8.8 |
| french fries |
Nov. 2008 |
13.2 |
1.3 |
9.1 |
10.4 |
| french fries |
Oct. 2008 |
18.0 |
1.8 |
9.9 |
11.7 |
| french fries |
Sept. 2008 |
21.0 |
0.9 |
9.5 |
10.4 |
| french fries |
Sept. 2008 |
19.0 |
2.0 |
8.3 |
10.3 |
| potato wedges |
Oct. 2008 |
11.0 |
23.0 |
12.0 |
35.0 |
| french fries |
Sept. 2008 |
22.0 |
1.8 |
9.9 |
11.7 |
| french fries |
Sept. 2008 |
23.0 |
1.0 |
9.4 |
10.4 |
| french fries |
Nov. 2008 |
19.5 |
0.5 |
7.2 |
7.7 |
| french fries curly |
Oct. 2008 |
25.0 |
1.5 |
8.2 |
9.7 |
| french fries |
Oct. 2008 |
15.0 |
1.4 |
11.0 |
12.4 |
| french fries |
Nov. 2008 |
16.8 |
20.0 |
25.6 |
45.6 |
| french fries |
Sept. 2008 |
2.7 |
2.5 |
11.0 |
13.5 |
| french fries |
Aug. 2008 |
20.0 |
2.4 |
10.0 |
12.4 |
| french fries |
Oct. 2008 |
13.0 |
21.0 |
14.0 |
35.0 |
| french fries |
Oct. 2008 |
12.0 |
0.9 |
10.0 |
10.9 |
| french fries |
Oct. 2008 |
21.0 |
16.0 |
13.0 |
29.0 |
| french fries |
Nov. 2008 |
11.3 |
1.4 |
8.5 |
9.9 |
| french fries |
Nov. 2008 |
14.2 |
10.8 |
20.1 |
30.9 |
| french fries |
Sept. 2008 |
15.0 |
1.5 |
8.1 |
9.6 |
| french fries |
Oct. 2008 |
16.0 |
1.2 |
8.9 |
10.1 |
| french fries |
Nov. 2008 |
20.5 |
1.4 |
8.2 |
9.6 |
| french fries |
Sept. 2008 |
15.0 |
0.8 |
11.0 |
11.8 |
Table 2: Fatty acid composition of desserts from small and medium-sized family and quick service restaurants
| Product Name/ Description |
Sampling Date |
Fat (% by weight of food) |
TFA1 (% of total fat) |
SFA2 (% of total fat) |
TFA+ SFA (% of total fat) |
| apple jack |
Oct. 2008 |
15.0 |
26.0 |
31.0 |
57.0 |
| pecan pie |
Nov. 2008 |
26.3 |
1.0 |
27.0 |
28.0 |
| key lime pie |
Nov. 2008 |
20.5 |
11.6 |
42.8 |
54.4 |
| pecan pie |
Nov. 2008 |
23.7 |
2.3 |
40.5 |
42.8 |
| apple float |
Sept. 2008 |
12.0 |
24.0 |
31.0 |
55.0 |
| baklava |
Sept. 2008 |
23.0 |
0.1 |
12.0 |
12.1 |
| raspberry crocetta |
Sept. 2008 |
13.0 |
20.0 |
42.0 |
62.0 |
| pecan pie |
Nov. 2008 |
27.7 |
1.7 |
34.0 |
35.7 |
| apple pie |
Nov. 2008 |
15.7 |
0.5 |
46.1 |
46.7 |
| lemon pie |
Nov. 2008 |
6.7 |
1.1 |
24.7 |
25.8 |
| pumpkin pie |
Sept. 2008 |
10.0 |
1.0 |
30.0 |
31.0 |
| apple blossom pastry |
Nov. 2008 |
17.9 |
3.6 |
51.9 |
55.5 |
| apple pie |
Sept. 2008 |
11.0 |
24.0 |
37.0 |
61.0 |
| apple blossom pastry |
Nov. 2008 |
15.7 |
0.9 |
46.2 |
47.1 |
| cherry cheesecake |
Nov. 2008 |
16.6 |
7.8 |
57.8 |
65.7 |
| white chocolate cheesecake |
Nov. 2008 |
22.3 |
3.9 |
59.8 |
63.6 |
| apple pie |
Nov. 2008 |
11.4 |
9.0 |
35.2 |
44.2 |
| apple pie |
Nov. 2008 |
15.7 |
13.0 |
29.5 |
42.5 |
| apple pie |
Sept. 2008 |
8.1 |
3.5 |
28.0 |
31.5 |
| cherry pie |
Sept. 2008 |
16.0 |
2.5 |
45.0 |
47.5 |
| baklava |
Oct. 2008 |
18.0 |
13.0 |
24.0 |
37.0 |
| apple jack |
Oct. 2008 |
18.0 |
26.0 |
31.0 |
57.0 |
| apple jack |
Sept. 2008 |
19.0 |
26.0 |
31.0 |
57.0 |
| apple pie |
Nov. 2008 |
16.2 |
1.0 |
28.3 |
29.3 |
| apple pie |
Sept. 2008 |
21.0 |
0.7 |
45.0 |
45.7 |
Table 3: Fatty acid composition of bakery products from small and medium-sized family and quick service restaurants
| Product Name/ Description |
Sampling Date |
Fat (% by weight of food) |
TFA1 (% of total fat) |
SFA2 (% of total fat) |
TFA+ SFA (% of total fat) |
| butter croissants |
Nov. 2008 |
15.9 |
44.0 |
21.5 |
65.5 |
| plain donuts |
Nov. 2008 |
26.1 |
36.8 |
24.9 |
61.7 |
| danish |
Nov. 2008 |
18.0 |
1.2 |
45.0 |
46.2 |
| donuts |
Nov. 2008 |
14.0 |
4.6 |
39.0 |
43.6 |
| blueberry danish |
Nov. 2008 |
8.8 |
4.5 |
63.1 |
67.6 |
| double chocolate croissants |
Nov. 2008 |
15.7 |
2.8 |
63.3 |
66.1 |
| vanilla donut with chocolate |
Oct. 2008 |
23.0 |
7.1 |
41 |
48.1 |
| cinnamon biscuit |
Oct. 2008 |
14.0 |
13.0 |
22.0 |
35.0 |
Table 4: Fatty acid composition of cookies from small and medium-sized family and quick service restaurants
| Product Name/ Description |
Sampling Date |
Fat (% by weight of food) |
TFA1 (% of total fat) |
SFA2 (% of total fat) |
TFA+ SFA (% of total fat) |
| chocolate chip cookies |
Aug. 2008 |
25.0 |
22.0 |
32.0 |
54.0 |
| oatmeal cookies with chocolate chip |
Oct. 2008 |
21.0 |
17.0 |
33.0 |
50.0 |
| chocolate chip cookies |
Sept. 2008 |
24.0 |
3.4 |
62.0 |
65.4 |
| chocolate chip cookies |
Aug. 2008 |
25.0 |
24.0 |
32.0 |
56.0 |
| chocolate chip cookies |
Sept. 2008 |
22.0 |
0.7 |
29.0 |
29.7 |
Table 5: Fatty acid composition of muffins from small and medium-sized family and quick service restaurants
| Product Name/ Description |
Sampling Date |
Fat (% by weight of food) |
TFA1 (% of total fat) |
SFA2 (% of total fat) |
TFA+ SFA (% of total fat) |
| oatmeal muffin |
Aug. 2008 |
14.0 |
0.6 |
9.5 |
10.1 |
| bran muffin |
Aug. 2008 |
13.0 |
1.5 |
14.0 |
15.5 |
| apple cinnamon muffin |
Sept. 2008 |
14.0 |
0.9 |
12.0 |
12.9 |
| blueberry muffin |
Sept. 2008 |
14.0 |
0.9 |
12.0 |
12.9 |
| raisin muffin |
Sept. 2008 |
8.0 |
1.4 |
11.0 |
12.4 |
Table 6: Fatty acid composition of chicken products from small and medium-sized family and quick service restaurants
| Product Name/ Description |
Sampling Date |
Fat (% by weight of food) |
TFA1 (% of total fat) |
SFA2 (% of total fat) |
TFA+ SFA (% of total fat) |
| chicken strips |
Oct. 2008 |
15.0 |
8.2 |
13.0 |
21.2 |
| chicken strips |
Sept. 2008 |
12.0 |
5.3 |
11.0 |
16.3 |
| chicken strips |
Oct. 2008 |
15.0 |
2.6 |
9.3 |
11.9 |
| chicken fingers |
Nov. 2008 |
15.7 |
1.1 |
8.9 |
10.0 |
| chicken tenders |
Nov. 2008 |
12.3 |
12.5 |
21.2 |
33.7 |
| chicken strips |
Oct. 2008 |
14.0 |
0.9 |
12.0 |
12.9 |
| chicken tenders |
Nov. 2008 |
11.0 |
13.5 |
21.1 |
34.6 |
| fried chicken |
Nov. 2008 |
11.0 |
1.1 |
22.0 |
23.1 |
| chicken fingers |
Nov. 2008 |
12.2 |
1.1 |
9.6 |
10.7 |
| chicken tenders |
Aug. 2008 |
11.0 |
19.0 |
15.0 |
34.0 |
| chicken nuggets |
Nov. 2008 |
14.2 |
1.0 |
15.1 |
16.1 |
| chicken wings |
Nov. 2008 |
19.1 |
0.8 |
25.6 |
26.4 |
| chicken strips |
Oct. 2008 |
9.2 |
16.0 |
24.0 |
40.0 |
| chicken strips |
Oct. 2008 |
19.0 |
1.3 |
9.6 |
10.9 |
| chicken fingers |
Nov. 2008 |
13.1 |
11.6 |
17.9 |
29.5 |
| chicken fingers |
Nov. 2008 |
12.4 |
0.9 |
15.8 |
16.7 |
| chicken strips |
Oct. 2008 |
16.0 |
1.4 |
11.0 |
12.4 |
| chicken strips |
Oct. 2008 |
17.0 |
1.3 |
11.0 |
12.3 |
| chicken strips |
Sept. 2008 |
9.5 |
1.6 |
11.0 |
12.6 |
| chicken fingers |
Nov. 2008 |
12.8 |
0.9 |
14.4 |
15.3 |
| chicken strips |
Sept. 2008 |
15.0 |
23.0 |
13.0 |
36.0 |
| buffalo chicken strips |
Nov. 2008 |
7.9 |
1.3 |
13.7 |
15.0 |
| chicken wings |
Nov. 2008 |
29.0 |
0.7 |
19.4 |
20.1 |
| chicken fingers |
Nov. 2008 |
18.0 |
1.6 |
12.8 |
14.4 |
| chicken wings |
Sept. 2008 |
14.0 |
1.1 |
21.0 |
22.1 |
| chicken strips |
Sept. 2008 |
7.9 |
2.0 |
12.0 |
14.0 |
| chicken strips |
Oct. 2008 |
15.0 |
1.1 |
11.0 |
12.1 |
| chicken strips |
Sept. 2008 |
7.6 |
1.1 |
16.0 |
17.1 |
| chicken fingers |
Nov. 2008 |
9.7 |
1.4 |
9.8 |
11.1 |
| spicy Thai chicken |
Nov. 2008 |
21.1 |
0.8 |
16.8 |
17.6 |
| chicken strips |
Oct. 2008 |
14.0 |
1.4 |
11.0 |
12.4 |
| chicken strips |
Sept. 2008 |
11.0 |
1.0 |
12.0 |
13.0 |
| chicken strips |
Sept. 2008 |
14.0 |
0.9 |
8.4 |
9.3 |
| chicken pieces |
Oct. 2008 |
19.0 |
13.0 |
20.0 |
33.0 |
| chicken wings |
Sept. 2008 |
13.0 |
1.1 |
25.0 |
26.1 |
| chicken strips |
Sept. 2008 |
13.0 |
1.6 |
11.0 |
12.6 |
| chicken fingers |
Nov. 2008 |
14.4 |
1.5 |
9.7 |
11.2 |
| chicken strips |
Oct. 2008 |
21.0 |
1.9 |
8.8 |
10.7 |
| chicken strips |
Oct. 2008 |
19.0 |
1.7 |
12.0 |
13.7 |
| chicken nuggets |
Nov. 2008 |
10.2 |
29.6 |
26.6 |
56.2 |
| chicken strips |
Aug. 2008 |
9.3 |
2.4 |
11.0 |
13.4 |
| chicken strips |
Sept. 2008 |
14.0 |
1.5 |
10.0 |
11.5 |
| chicken strips |
Oct. 2008 |
16.0 |
20.0 |
14.0 |
34.0 |
| chicken strips |
Oct. 2008 |
13.0 |
0.9 |
12.0 |
12.9 |
| chicken strips |
Oct. 2008 |
16.0 |
16.0 |
14.0 |
30.0 |
| chicken fingers |
Nov. 2008 |
9.2 |
1.5 |
10.4 |
11.0 |
| chicken fingers |
Nov. 2008 |
17.9 |
10.5 |
19.8 |
30.3 |
| chicken strips |
Sept. 2008 |
16.0 |
1.5 |
9.8 |
11.3 |
| chicken strips |
Oct. 2008 |
12.0 |
1.3 |
12.0 |
13.3 |
| chicken fingers |
Nov. 2008 |
8.4 |
1.5 |
9.9 |
11.4 |
| chicken strips |
Sept. 2008 |
12.0 |
1.5 |
14.0 |
15.5 |
Table 7: Fatty acid composition of miscellaneous fast foods from small and medium-sized family and quick service restaurants
| Product Name/ Description |
Sampling Date |
Fat (% by weight of food) |
TFA1 (% of total fat) |
SFA2 (% of total fat) |
TFA+ SFA (% of total fat) |
| egg rolls |
Nov. 2008 |
18.6 |
1.0 |
19.3 |
20.3 |
| chicken spring rolls |
Nov. 2008 |
18.6 |
1.2 |
23.3 |
24.5 |
| onion rings |
Nov. 2008 |
16.4 |
1.9 |
11.2 |
13.1 |
| fried shrimp |
Nov. 2008 |
19.3 |
0.8 |
13.1 |
13.9 |
| egg rolls |
Nov. 2008 |
18.6 |
0.8 |
18.1 |
18.9 |
| egg rolls |
Nov. 2008 |
12.5 |
1.2 |
11.0 |
12.2 |
1 TFA = trans fat
2 SFA = saturated fat
(PDF Version - 636 K)
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