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    Nina Teicholz
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    According to a USDA report on food consumption trends from 1970-2014, calories from grains and vegetable oils increased the most at 28% and 97% respectively. Meat, egg, and total dairy consumption remained steady or decreased, while added sugars rose 10% and fruit/vegetable and nut consumption increased slightly. Animal fats declined the most at 33%.

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    According to a USDA report on food consumption trends from 1970-2014, calories from grains and vegetable oils increased the most at 28% and 97% respectively. Meat, egg, and total dairy consumption remained steady or decreased, while added sugars rose 10% and fruit/vegetable and nut consumption increased slightly. Animal fats declined the most at 33%.

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    © All Rights Reserved
    Descărcați ca PDF, TXT sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    126 vizualizări1 pagină

    Chart 5 PDF

    Încărcat de

    Nina Teicholz
    According to a USDA report on food consumption trends from 1970-2014, calories from grains and vegetable oils increased the most at 28% and 97% respectively. Meat, egg, and total dairy consumption remained steady or decreased, while added sugars rose 10% and fruit/vegetable and nut consumption increased slightly. Animal fats declined the most at 33%.

    Drepturi de autor:

    © All Rights Reserved
    Descărcați ca PDF, TXT sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    din 1

    U.S.

    FOOD CONSUMPTION
    BY CALORIES
    1970-2014

    600
    Grains +28%
    500 Vegetable Oils +97%
    (based on a 2,000 cal/day diet).

    Meat & Eggs 0%


    Number of calories

    400
    Added Sugars +10%
    300

    Total Dairy - 9%
    200
    Fruit & Vegetables +7%

    100
    Fats from Animals - 33%
    0 Nuts +52%
    1970 2014

    Foods the guidelines Foods the guidelines


    recommend to increase recommend to decrease

    NOTES: Loss-Adjusted Food Availability data serve as a proxy for food consumption. Data on added fats and oils and rice were unavailable
    after 2010. Added fats and oils and added sugars are added to foods during processing or preparation. They do not include naturally
    occurring fats and sugars in food (e.g., fats in meat or sugars in fruits).

    SOURCE: Jeanine Bentley. U.S. Trends in Food Availability and a Dietary Assessment of Loss- Adjusted Food Availability, 1970-2014,
    EIB-166, U.S. Department of Agriculture, Economic Research Service, January 2017; chart by Nina Teicholz.

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