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Figure 2-1
Calories from the U.S. Per Capita Food Supply, Adjusted for Losses, Increased 19 Percent
Between 1983 and 2000
4,000
3,500
3,000
2,500
2,000
1960
1970
1980
1990
2000
food market, expanded advertising programs, and increases in nutrient-enrichment standards and food fortification.
Sociodemographic trends also driving
changes in food choices include smaller
households, more two-earner households, more single-parent households, a
taller population, an aging population,
and increased ethnic diversity.
ERS estimates per capita food and nutrient supplies based on food disappearance data. These data are used as a
proxy to estimate human consumption.
The data reported in tables 2-1 through
2-6 are unadjusted for spoilage and
waste, so they may overstate what is
actually eaten. The data are used more
appropriately as indicators of trends in
consumption over time.
Nutritional concern about fat and cholesterol has encouraged the production
of leaner animals (beginning in the late
1950s), the closer trimming of outside fat
on retail cuts of meat (beginning in
1986), the marketing of a host of lower
fat ground and processed meat products,
and consumer substitution of poultry for
red meats since the late 1970ssignificantly lowering the meat, poultry, and
fish groups contribution to total fat and
saturated fat in the food supply. Despite
near record-high per capita consumption of total meat in 2000, the proportion
Table 2-1
In 2000, Americans consumed an average 57 pounds more meat than they did annually in the 1950s, and a third fewer eggs
Annual averages
Item
1950-59
1960-69
1970-79
1980-89
1990-99
2000
Total meats
Red meats
Beef
Pork
Veal and lamb
138.2
106.7
52.8
45.4
8.5
161.7
122.34
69.2
46.9
6.2
177.2
129.5
80.9
45.0
3.5
182.2
121.8
71.7
47.7
2.4
189.0
112.4
63.2
47.6
1.7
195.2
113.5
64.4
47.7
1.4
Poultry
Chicken
Turkey
20.5
16.4
4.1
28.7
22.7
6.0
35.2
28.4
6.8
46.2
36.3
9.9
61.9
47.9
13.9
66.5
52.9
13.6
10.9
10.7
12.5
14.2
14.7
15.2
320
285
257
236
250
Eggs
Note: Totals may not add due to rounding.
Source: USDAs Economic Research Service.
374
Table 22
Item
Unit
1950-59
1960-69
1970-79
1980-89
1990-99
2000
lb
703
619
548
573
571
593
Cheese2
lb
7.7
9.5
14.4
21.5
26.7
29.8
Cottage cheese
lb
3.9
4.6
4.9
4.1
2.9
2.6
lb
lb
lb
lb
lb
23.0
18.1
2.7
1.3
1.0
27.5
18.3
6.2
1.5
1.5
27.8
17.7
7.6
1.5
1.0
27.4
17.7
7.2
1.3
1.2
28.8
16.0
7.5
1.3
4.0
27.8
16.5
7.3
1.2
3.1
lb
4.9
5.9
4.1
2.4
3.1
3.4
Dry whey
lb
.2
.6
2.1
3.2
3.5
3.4
lb
21.6
15.7
9.4
7.5
7.3
5.8
1/2 pt
1/2 pt
18.1
0.2
13.3
0.7
10.1
3.2
12.8
6.5
15.7
8.5
18.6
9.9
gal
gal
gal
36.4
33.5
2.9
32.6
28.8
3.7
29.8
21.7
8.1
26.5
14.3
12.2
24.3
9.1
15.3
22.6
8.1
14.5
Table 2-3
Average consumption of added fats increased by two-thirds between 1950-59 and 2000
Annual averages
Item
1950-59
1960-69
1970-79
Pounds per
1980-89
1990-99
2000
capita1
44.6
47.8
53.4
60.8
65.5
74.5
9.8
13.9
20.2
25.0
28.2
35.2
fats3
21.4
10.9
10.5
20.7
14.6
6.1
20.5
17.4
3.5
23.6
20.5
3.1
26.2
22.7
4.0
29.0
23.1
6.0
Table spreads
Butter
Margarine
17.0
9.0
8.0
16.5
6.6
9.9
15.9
4.7
11.2
15.3
4.6
10.7
14.0
4.4
9.6
12.8
4.6
8.2
1Total added fats and oils is on a fat-content basis. Individual items are on a product-weight basis.
2Includes a small amount of specialty fats used mainly in confectionery products and nondairy creamers.
3Total may not add due to rounding.
4Direct use; excludes use in margarine or shortening.
Source: USDAs Economic Research Service.
Table 2-4
Per capita consumption of fruit and vegetables increased by one-fifth between 197079
and 2000
Annual averages
Item
197079
198089
199099
2000
587.5
622.1
688.3
707.7
Total fruit
248.7
269.0
280.1
279.4
99.4
27.2
72.2
113.1
24.2
88.9
123.7
23.7
100.0
126.8
23.4
103.3
149.3
3.4
9.9
24.7
110.7
155.9
3.4
12.2
21.3
118.6
156.5
3.8
11.7
19.7
120.8
152.7
3.7
10.5
17.4
120.6
338.8
353.1
408.2
428.3
Fresh vegetables
Potatoes
Other
147.9
52.5
95.4
157.2
48.5
108.7
181.9
48.8
133.1
201.7
47.2
154.5
Processing vegetables
Vegetables for canning
Tomatoes
Other
Vegetables for freezing
Potatoes
Other
Dehydrated vegetables and chips
Pulses
190.9
101.1
62.9
38.2
52.1
36.1
16.0
30.8
7.0
195.9
98.9
63.5
35.4
61.0
42.8
18.2
29.4
6.5
226.3
109.4
74.4
35.0
76.8
54.9
21.9
32.0
8.1
226.6
104.7
69.9
34.8
79.7
57.8
21.9
33.7
8.6
Fresh fruit
Citrus
Noncitrus
Processed fruit
Frozen fruit, noncitrus
Dried fruit, noncitrus
Canned fruit, noncitrus
Fruit juices
Total vegetables
Table 2-5
Annual average grain consumption was 45 percent higher in 2000 than in the 1970s
Annual averages
Item
1950-59
1960-69
1970-79
1980-89
1990-99
2000
155.4
125.7
15.4
5.3
1 Includes oat products, barley products, and rye flour not shown separately.
Source: USDAs Economic Research Service.
142.5
114.4
13.8
7.1
138.2
113.6
11.0
7.3
157.4
122.8
17.3
11.3
190.6
141.8
24.5
17.5
199.9
146.3
28.4
19.7
Table 2-6
Americas sweet tooth increased 39 percent between 195059 and 2000 as use of corn sweeteners octupled
Annual averages
Item
195059
196069
197079
198089
199099
2000
109.6
114.4
123.7
126.5
145.9
152.4
96.7
98.0
96.0
68.4
64.7
65.6
Corn sweeteners
High fructose corn syrup
Glucose
Dextrose
11.0
.0
7.4
3.5
14.9
.0
10.9
4.1
26.3
5.5
16.6
4.3
56.8
37.3
16.0
3.5
79.9
56.8
19.3
3.8
85.3
63.8
18.1
3.4
2.0
1.5
1.4
1.3
1.3
1.5
USDA recommends that the average person on a 2,000-calorie daily diet include
no more than 40 grams of added sugars.
Thats about 10 teaspoons, or the amount
of sugar in a 12-ounce soft drink. Sugar
including sucrose, corn sweeteners, honey,
maple syrup, and molassesis ubiquitous
and often hidden. In a sense, sugar is the
number one food additive. It turns up in
some unlikely places, such as pizza, bread,
hot dogs, boxed mixed rice, soup, crackers, spaghetti sauce, lunch meat, canned
vegetables, fruit drinks, flavored yogurt,
ketchup, salad dressing, mayonnaise,
and some peanut butter. Carbonated sodas provided more than a fifth (22 percent) of the refined and added sugars in
the 2000 American food supply, compared with 16 percent in 1970.
Figure 2-2
19
38
3.5
4
Farm value
Marketing bill
Pro
fits
Adv
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Dep ising
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Ren iation
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Inte
Represt (ne
Bus airs t)
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Oth ess Ta
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port
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Ene
Tran
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kag
Pac
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ing
Lab
The estimated bill for marketing domestic farm foodswhich does not include
imported foodswas $498 billion in 1999.
This amount covered all charges for
transporting, processing, and distributing
foods that originated on U.S. farms. It
represented 80 percent of the $618 billion
consumers spent for these foods. The remaining 20 percent, or $121 billion, represents the gross return paid to farmers.
4
4.5
3.5
3.5 2.5
1.5