The U.S. Food Supply Provides More of Most Nutrients


Editor(s):
A greater variety of foods,
advances in food production
and technology, changing
consumer preferences, and
revised Federal standards for
enrichment are affecting the type
and amounts of nutrients available
in the U.S. food supply.
Americans have available to them
more carbohydrates, protein, and
fat-and this means more calories.
Sources of fat are shifting from animal
products to plant sources. Levels
of most vitamins in the food supply
increased-especially thiamin,
niacin, folate, and vitamin E (although
two vitamins, A and B12,
had lower levels)-from 1970 to
1990. The amount of most minerals
also rose, especially calcium, phosphorus,
magnesium, iron, and
potassium.
For most individuals, the nutrient
levels present in the food supply are
adequate in preventing deficiency
diseases.
These findings are taken from the
most recent estimates of nutrients
available from the U.S. food supply.
Changes in foods and nutrients
are monitored with disappearance data and reported on a per capita
basis (see box for more details).
These data measure U.S. supplies
available for human consumptionnot
what Americans actually eat.
Nonetheless, food and nutrient per
capita values are useful for tracking
the relative magnitude of changes in
the American diet over time.
Issue Date:
Jan 01 1995
Publication Type:
Journal Article
ISSN:
1056-327X
Language:
English
Published in:
Food Review: The Magazine of Food Economics, Volume 18, Issue 1
Page range:
40-45




 Record created 2017-12-20, last modified 2018-01-22

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