Abstract We used food intake records from 37,785 participants in the Nationwide Food Consumption Survey, 1977–78, to identify foods that are important sources of nine nutrients. The nutrients included: calcium, iron, magnesium, vitamin A, thiamin, riboflavin, vitamin B-6, vitamin B-12, and vitamin C. We designated foods that contributed a significant amount (at least 5 percent) to the total intake of a nutrient “important” sources of the nutrient. We considered a food a “good” source of a nutrient on the basis of the amount of the nutrient in a given quantity of the food. Some foods not normally included in lists of “good” nutrient sources, such as breads and rolls, were identified as “important” sources because the survey indicated that they were used frequently and in relatively large amounts. For some population subgroups, “important” sources of nutrients may differ from those reported in this study.