U.S. food supply providing more food and calories

摘要

All three major food supply measurements (food available for consumption, nutrients available for consumption and the food supply adjusted for spoilage and other losses in the home and marketing system), suggest Americans are consuming more food andseveral more hundred calories per day per person than did their counterparts in the late 1950s and 1970s. Meanwhile physical activity levels have declined. People eating out eat more or eat higher calorie foods or both. Food service portions sizes are increasing. The article lists several factors responsible for changes in US consumption patterns. Meat consumption is at a record high, milk consumption is 35% less and cheese consumption 3.6 times higher, fats and oils 47 percent above the levels of 1950s. Fruit and vegetable consumption continues to rise. Consumers eat enough grain foods but not whole grains. The intake of caloric sweeteners has increased 41% between 1950/59 and 1997.