Consumption of diets higher in fat has been linked to several chronic diseases; evidence suggests that lowering dietary fat intake could substantially reduce premature morbidity and mortality. Descriptive data from 1989–1991 surveys by the U.S. Department Agriculture (USDA) were studied: The Continuing Survey of Food Intakes by Individuals (CSFII) and the Diet and Health Knowledge Survey (DHKS). Adults who completed a 3 day food record (CSFII) and the DHKS were used for analysis (n-4078). Stepwise multiple regression analysis was used to determine which factors (demographics, attitudes, beliefs, knowledge) predicted percent fat intake. The model explained 3% of the variance in fat intake (R²=.03 with p<.0001). Variables, in the order they entered the regression model, were: being on a low fat/cholesterol diet; individual's perception of their diet (should be higher or lower in fat); importance of choosing a diet low in cholesterol; body mass index (BMI); age (years); being of Hispanic origin or descent; and the degree to which the individual agreed that what one eats can make a big difference in the chance of getting a disease. Individuals on low fat/cholesterol diets had lower percent fat consumption than those who were not (p<.0007). Those who perceived their diets to be too high or too low in percent fat, had a higher percent fat intake than those who perceived their diets to be about right (p<.0001). Individuals who felt it was very important to choose a diet low in cholesterol had lower percent fat intakes than those who felt it was not as important (p<.000l). Individuals with a higher BMI had a higher percent fat intake (p<.0025) than those who did not As age increased, percent fat consumption decreased (p<.0001). If the subject was of Hispanic origin or descent, percent fat consumption was lower than those who were not (p<.01). Those who felt strongly that what one eats could make a big difference in the chance of getting a disease had a lower percent fat intake than those who dd not (p<.002). In conclusion, statistical analyses indicate that demographics, attitudes, beliefs, and knowledge weakly influence percent of calories from fat