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Dietary fiber is most found in vegetables and fruit. The exact amount of fiber contained in the food can be seen in the following table of expected fiber in USDA food groups/subgroups

Food group	Serving Mean	fiber g/serving
Fruit	0.5 cup	1.1
Dark-green vegetables	0.5 cup	2.1
Orange vegetables	0.5 cup	2.1
Cooked dry beans (legumes)	0.5 cup	6.0
Starchy vegetables	0.5 cup	1.7
Other vegetables	0.5 cup	1.1
Whole grains	28 g (1 oz)	2.4
Whole grains	28 g (1 oz)	0.7
Meat	28 g (1 oz)	0.1

An experiment designed with a larger sample and conducted by NIH-AARP Diet and Health Study discoverd the correlation between fiber intake and colorectal cancer. The analytic cohort consisted of 291 988 men and 197 623 women aged 50-71 y. Diet was assessed with a self-administered food-frequency qustionnaire at baseline in 1995-1996; 2974 incident colorectal cancer cases were identified during 5 y of follow-up. The result is that total fiber intake was not associated with colorectal cancer. But on the other hand, the analyses of fiber from different food sources showd that fiber from grains was associated with a lower risk of colorectal cancer.

((((((((==History of definition== Originally, fiber was defined to be the components of plants that resist human digestive enzymes, a definition that includes lignin and polysaccharides. The definition was later changed to also include resistant starches, along with inulin and other oligosaccharides.))))))))))))))))))))))))))))))))))))))))

Official definition of dietary fiber is different in the different institutions:

Organization (reference)	Definition
Institute of Medicine	Dietary fiber consists of nondigestible carbohydrates and lignin that are intrinsic and intact in plants. Functional fiber consists of isolated, nondigestible carbohydrates that have beneficial physiologic effects in humans. Total fiber is the sum of dietary fiber and functional fiber.
American Association of Cereal Chemists	Dietary fiber is the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine, with complete or partial fermentation in the large intestine. Dietary fiber includes polysaccharides, oligosaccharides, lignin, and associated plant substances. Dietary fibers promote beneficial physiologic effects including laxation, and/or blood cholesterol attenuation, and/or blood glucose attenuation.
Codex Alimentarius Commission	Dietary fiber means carbohydrate polymers1 with ≥10 monomeric units2, which are not hydrolyzed by the endogenous enzymes in the small intestine of humans and belong to the following categories:

Dietary Fiber and Obesity

Dietary fiber has many functions in diet, one of which may be to aid in energy intake control and reduced risk for development of obesity. The role of dietary fiber in energy intake regulation and obesity development is related to its unique physical and chemical properties that aid in early signals of satiation and enhanced or prolonged signals of satiety. Early signals of satiation may be induced through cephalic- and gastric-phase responses related to the bulking effects of dietary fiber on energy density and palatability, whereas the viscosity-producing effects of certain fibers may enhance satiety through intestinal-phase events related to modified gastrointestinal function and subsequent delay in fat absorption.

In general, fiber-rich diets, whether achieved through fiber supplementation or incorporation of high fiber foods into meals, have a reduced energy density compared with high fat diets. This is related to fiber’s ability to add bulk and weight to the diet.

However, the subsequent effect of fiber on food intake has been more variable because in some cases, food intake at a test meal was reduced, in other cases, it was not. Although much of the discrepancy in results may be ascribed to differences among studies, different responses related to gender and body weight status (i.e., obese vs. normal weight) may also be responsible. With regard to gender, work in our laboratory indicates that women may be more sensitive to dietary manipulation with fiber than men, which is consistent with a previous report by Burley et al. (1993). Moreover, we have found that the subjective satiety response to dietary manipulation in men and women is supported by differences in the CCK response, suggesting that signals for satiety differ between genders (Burton-Freeman et al. 1998 and personal communication). The relationship of body weight status and fiber effect on energy intake suggests that obese individuals may be more likely to reduce food intake (Evans and Miller 1975, Porikos and Hagamen 1986) with dietary fiber inclusion.

The actual fiber intake gaps of different age groups of Americans are shown in the following graph from USDA:

American Fiber Intake Gap