Abstract

This report presents historical data on the nutrient content of the U.S. food supply. Included in this summary report are

estimates on the average pounds of food per capita and the average amount of nutrients per capita by decade beginning

with 1909-19. Information is provided for 28 foods/food groups and food energy and 27 nutrients. Also included in this

report are estimates of percentage contributions of nutrients by major food group for 1909-19 and 1990-99. The data

presented in this report are useful to agricultural policymakers, economists, nutritionists, and public health educators.

Food availability and nutrient estimates of the food supply are used to monitor the potential of the food supply to meet the

nutritional needs of the U.S. population and to examine trends and evaluate changes in the American diet over time.

From 1909-19 to 1990-99, the availability of food energy and many nutrients increased in the food supply. The availability

of more food energy reflects higher levels of most macronutrients, principally fat in the 1990’s, than in the early years of the

series. Higher levels of thiamin, riboflavin, niacin, iron, and folate in the 1990’s reflect Federal enrichment standards, the

folate fortification policy of 1998, and the use of enriched grain products. Higher levels of vitamin A reflect fortification of

ready-to-eat cereals, margarine, and dairy products as well as the development in the 1960’s of new varieties of deepyellow vegetables. The higher levels of vitamin E in the later years of the series were due to a greater use of vegetable fats

and oils. Higher calcium and phosphorous levels in 1990-99 reflect the increased consumption of lowfat milk, cheese,

yogurts, and other dairy products. Higher sodium levels in 1990-99 indicate the increased availability of processed foods,

such as cheese and canned vegetables in the later years of the series.

From 1909-19 to 1990-99, levels of magnesium and copper remained the same, and those of saturated fat, vitamin B12,

potassium, and selenium were similar to levels in 1909-19. Levels for cholesterol and dietary fiber were lower in 1990-99

than in 1909-19. The lower cholesterol levels in 1990-99 reflect the decreased use of eggs and the shift from whole milk to

lowfat dairy products since 1909-19, while the lower levels of dietary fiber are attributable to the decreased consumption of

grains since 1909-19.

This publication is an update of Home Economics Research Report No. 54, Nutrient Content of the U.S. Food Supply, 1909-

97, issued in 2001. This report includes revised estimates for the years 1909 through 1997 as well as new estimates for 1998

and 1999. This publication is different from previous reports in that it presents data on foods and nutrients by decade beginning with 1909-1919 and ending with 1990-1999. This summary report supersedes all previous publications on the nutrient

content of the U.S. food supply.

Suggested citation: Gerrior, S. and Bente, L. 2002. Nutrient Content of the U.S. Food Supply, 1909-99: A Summary Report.

U.S. Department of Agriculture, Center for Nutrition Policy and Promotion. Home Economics Research Report No. 55.

June 2002

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Nutrient Content of the U.S. Food Supply, 1909-99

A Summary Report

S. Gerrior

L. Bente

Center for Nutrition Policy and Promotion

U.S. Department of Agriculture

Home Economics Research Report No. 55
Contents

Introduction ....................................................................................................................... 1

Food Supply Data .............................................................................................................. 1

Per Capita Consumption Estimates ......................................................................... 1

Food Composition Data .......................................................................................... 1

Food Supply Methodologies .................................................................................... 2

Meat, Game, and Fish................................................................................ 2

Meat ............................................................................................. 2

Game ........................................................................................... 2

Fish .............................................................................................. 3

Dairy ......................................................................................................... 3

Breakfast Cereals ...................................................................................... 3

Ready-to-Eat Cereals ..................................................................... 3

Cooked Cereals ...................................................... .......................4

Fruits and Vegetables ................................................................................. 4

Vegetables .................................................................................... 4

Juices ........................................................................................... 4

Fats and Oils ............................................................................................. 4

Food Consumption Trends by Major Food Group, 1909-99 ...................................................... 5

Meat, Poultry, Fish, Eggs and Legumes, Nuts, and Soy ............................................ 5

Milk and Milk Products ........................................................................................... 5

Grains ................................................................................................................... 5

Vegetables ............................................................................................................ 5

Fruits .................................................................................................................... 5

Fats and Oils ......................................................................................................... 6

Availability and Sources of Selected Nutrients, 1909-99 ......................................................... 6

Food Energy, Macronutrients, and Dietary Components ............................................. 6

Vitamins and Minerals ............................................................................................ 7

Antioxidant Vitamins .................................................................................. 7

B-Vitamins ................................................................................................ 8

Minerals .................................................................................................. 10

References ...................................................................................................................... 13

Tables Notes ................................................................................................................... 14

Tables ............................................................................................................................. 15

A Summary Report i
The U.S. food supply, a historical series measuring the

amount of nutrients per capita per day available for

consumption, is the only continuous source of food and

nutrient availability in the United States with extended

data back to 1909. Food supply nutrients were calculated for the first time during World War II to assess

the nutritive value of the food supply for civilian use in

the United States and to provide a basis for international comparisons with the food supplies of our allies.

The nutrient content of the food supply provides per

capita estimates for food energy and the energyyielding nutrients—protein, carbohydrate, and fat—

as well as for total fat; saturated, monounsaturated,

and polyunsaturated fatty acids; cholesterol; dietary

fiber; 10 vitamins; and 9 minerals. The nutrient content

of the food supply is updated annually, using per capita

consumption data from the United States Department

of Agriculture’s (USDA) Economic Research Service

(ERS) and food composition data from USDA’s

Agricultural Research Service (ARS).

Per capita food supply estimates provide unique and

essential information on the amount of food and

nutrients available for consumption. They are useful

to assess trends in food and nutrient consumption over

time, for monitoring the potential of the food supply

to meet the nutritional needs of Americans, and for

examining relationships between food availability and

diet-health risk. Food supply nutrients are closely linked

to food and nutrition policy, with prominence in areas

related to nutrition monitoring, Federal dietary guidance,

nutritional requirements, nutrition education, fortification

policy, and food marketing strategies.

Nutrient Content of the U.S. Food Supply, 1909-99

A Summary Report

INTRODUCTION This summary report provides data on the average

pounds of food per capita per year and the average

amount of nutrient per capita per day by decade

beginning with 1909-19. Information is provided for

28 foods/food groups and food energy and 27 nutrients

and dietary components. Food consumption and nutrient

trends are compared by major food group and by

nutrient for decades from 1909-19 through 1990-99.

Significant food consumption and nutrient events over

the series are also presented.

FOOD SUPPLY DATA

Per Capita Consumption Estimates

ERS annually calculates the amount of food available

for consumption on a per capita basis in the United

States (Putnam & Allshouse, 1999). Estimates for

about 400 commodities available for human use are

calculated from supply and utilization balance sheets.

The availability of food for human use represents

disappearance of food into the marketing system, and

it is often referred to as food disappearance. Food

disappearance measures food supplies for consumption

through all outlets—home and away from home. Per

capita food use, or consumption, is calculated by

dividing the total annual food disappearance by the

total U.S. population.

Food Composition Data

Food composition data used to estimate the nutrients

available in the food supply are obtained from the

USDA ARS’s Primary Nutrient Data Set (PDS). The

PDS contains about 3,000 foods and their nutrient

A Summary Report 1
profiles. Food specialists develop nutrient profiles for

unique items as necessary. Using the ERS per capita

consumption data and nutrient information from

USDA’s ARS, USDA’s Center for Nutrition Policy and

Promotion (CNPP) calculates the nutrient content of

the food supply. The per capita consumption amount

for each commodity is multiplied by the amount of

food energy and each of 27 nutrients and dietary

components found in the edible portion of the food.

Results for each nutrient from all foods are totaled

and converted to amount per capita per day. Nutrients

added to certain commodities commercially through

fortification and enrichment are also included in the

nutrient content of the food supply. Since food supply

data represent the disappearance of food into the

marketing system, per capita consumption and nutrient

estimates typically overstate the amount of food and

nutrients people actually ingest.

Food Supply Methodologies

The databases used to calculate food supply nutrient

estimates are continually evolving. New sources of

information are applied to food supply methodologies

to better reflect market conditions and technological

advances. Selected methodologies are discussed to

provide information pertinent to the update of nutrient

estimates for 1909-99.

Meat, Game, and Fish

Meat

The red meat industry has altered a number of marketing practices in the past three decades. Specifically,

feeding practices, genetic and animal management

practices, meat handling, and merchandising practices

have been modified to improve production efficiency

and to respond to consumers’ health concerns.

Beef quantity and nutrient estimates are calculated

using two sets of conversion factors. These factors are

revised periodically to account for variations in quality

and yield of the product and in marketing practices.

One factor accounts for specifications related to closer

fat trim by packers (carcass-to-wholesale) and the

other adjusts for the closer trimming of fat and increased removal of bone by retailers (carcass-toretail).

For pork, two conversion factors used for carcass-toretail calculations have been adjusted downward for the

series beginning in 1955 to better reflect the changing

mix of lean and fat on the carcass and the smaller

percentage of carcass available for fat cuts. These

factors account for the separation of wholesale pork

into lean and fat cuts during processing and exclude fat

cuts from the total retail carcass weight.

Veal and lamb recorded fewer changes in their

production and marketing. Since the early 1990’s, many

retailers have been trimming lamb products to a 1/8-

inch trim and the PDS values used in the lamb nutrient

database are reflective of leaner cuts for more recent

years. Also, carcass-to-retail conversion factors used

for veal from the early 1960’s have been changed.

These factors are more reflective of the cattle industry

and more representative of the nutrient contributions

from veal to the food supply.

Game

Prior to 1966, game estimates for deer, duck, and geese

were provided by ERS or estimated from ERS data.

Beginning with 1966, game estimates were based on

game harvest data from the States or national sources

and the types of game reclassified into one of five

categories: deer, big game (excluding deer), small

game, upland game, and waterfowl. Carcass weights

for deer and big, small, and upland game were calculated with data provided by the individual States or

from the Wildlife Management Institute. Carcass

weights for duck and geese were calculated from data

provided by the U.S. Fish and Wildlife Service. Harvest

data were totaled for a particular year and adjusted

based on carcass weight. These estimates were divided

by the Census population data to calculate per capita

quantity and nutrient estimates. Using these data, the

2 Nutrient Content of the U.S. Food Supply, 1909-99
food supply game database was updated for 1966

through 1999. In 1999 an adjustment was made to the

game estimates when upland game was dropped from

the game classification due to its diminished harvest.

Beginning with 1999, types of game were classified into

one of four categories: deer, big game, small game, and

waterfowl. This makes the database more representative of the types of game consumed and their nutrient

contributions to the food supply than previously

reported.

Fish

Fish production data include fish caught by commercial

fishing vessels, noncommercial sources, and aquaculture. Canned and cured fish are processed from

fish caught and counted separately from those that are

caught for fresh and frozen distribution. Estimates for

some fish in the food supply are reported as broad

categories that include a number of species based on

lipid content. The categories include fatty fish—those

containing more than 5-percent fat; lean fish—those

containing 5-percent or less of fat; and ground-dwelling

fish. A nutrient composite is updated periodically for

each category of fish to be more reflective of what is

actually consumed.

Dairy

Since the early 1900’s, the butterfat content of whole

milk declined from 3.80 percent to 3.25 percent in the

late 1990’s. Demand by the consumer for lower levels

of butterfat in milk products, Federal standards on

lower minimum levels of fat in milk products, and

changes in types of cows bred for milking contributed

to this decline. In fact, the higher fat milk of the 1950’s

is almost entirely gone from the market. Revised

butterfat data are applied to per capita consumption

estimates for fluid milks (whole, lowfat, and skim milk)

to separate into their respective fat and residual

components. This results in larger quantities of the

residual component and smaller quantities of the fat

component for these products over the series.

Breakfast Cereals

The reporting of per capita consumption of breakfast

cereals has changed over the food supply series.

Cereal quantities, based on type of cereal, have been

adjusted and nutrient composites developed to best

reflect the nutrient content of the cereals as reported

by ERS. From 1909 to 1965, ERS reported per capita

estimates for wheat and corn cereals as individual

items but did not account for cooked and ready-to-eat

cereal quantities separately until 1966. At that time,

ERS reported wheat and cereals separately as to form;

nutrient data from 1966 through 1999 reflect this

adjustment. In 1999 an adjustment was made to ERS

quantity data for wheat flour, corn meal, rice, and oat

grains to ensure that individual grain contributions from

ready-to-eat cereals and cooked cereals were not

double-counted in the food supply series. A percent

share of each cereal grain (wheat, corn, rice, or oats)

from breakfast cereals was applied to the total ERS

quantity for an individual grain (wheat, corn, rice, or

oats) and a new percent share calculated for each of

the flour commodities. Percent share contribution of

breakfast cereal grains was determined from Census

of Manufactures (1999b) Flour Milling data for specific

year periods. Quantity grain data in this report may be

less than in previous years because of this adjustment.

Ready-to-Eat Cereals

From 1966 to 1973, the percentage contribution of each

cereal (wheat or corn) was determined and applied to

the per capita estimates for the total ready-to-eat

cereal and subsequently linked to nutrient data specific

to these two cereals. Beginning in 1974, ERS quantity

data on ready-to-eat cereal were directly linked to a

composite reflective of a number of cereals, not just

wheat and corn. This composite includes wheat, corn,

oat, rice, and mixed grain. The nutrient contribution

from each of these cereals in the composite is based

on cereal production data from the Census of Manufacturers and is updated every 5 years (1999a).

A Summary Report 3
Cooked Cereals

Beginning in 1966, per capita estimates of cooked

cereals were reported by ERS as a total. Nutrient

estimates reflective of this total—wheat, oat, mixed

grain, and instant cereals—are based on cereal

production data from the Census of Manufactures

and are updated every 5 years (1999a).

Fruits and Vegetables

In the early 1980’s, USDA stopped reporting per capita

values for many commercially produced fresh and

processed fruits and vegetables because national

production data were no longer available. However,

many of these fruits and vegetables are important

sources of several nutrients. To continue monitoring

as many of the fresh vegetable and fruit sectors as

possible, ERS commodity specialists estimated national

production for a number of specific vegetables and

fruits using data from those States that continued to

collect production information (Putnam, 1999). These

data are reflected in the nutrient contributions to the

food supply from these food items.

Vegetables

In 1997 the nutrient estimates for miscellaneous

canned, fresh, and frozen vegetables were revised back

to 1909. These estimates were based on composite

vegetable data—a mix of vegetables reflective of a

variety of vegetables consumed during specific years

with each vegetable directly linked to its PDS code.

For canned vegetables the new composites were more

reflective of consumption of miscellaneous vegetables

(in terms of the mix) than previously reported.

Juices

Beginning with 1991 per capita estimates, ERS no

longer distinguished between the final product form of

juices such as canned or frozen juices. Since that time,

per capita juice has been reported as juice gallons per

capita. For the years 1991 through 1998, a method

using ERS supply data was developed to distinguish

between the frozen and canned forms of juices in the

food supply to ensure consistency of data and to reflect

nutrient contributions from these commodities. In 1999

frozen and canned forms of orange and grapefruit juice

were no longer distinguished due to the lack of canned

data information for these juices, and ERS per capita

estimates for orange and grapefruit juices were

assumed to be frozen/concentrate.

Fats and Oils

The methods for calculating per capita estimates of

fats and oils have remained essentially unchanged.

However, nutrient estimates for individual fatty acids

were expanded in 1997 and food supply nutrients from

fatty acids calculated back to 1980 (data not shown).

The individual fatty acids are divided into three

categories: saturated fatty acids concentrated in dairy

products, red meat and poultry, and palm, palm kernel,

and coconut oils; monounsaturated fatty acids found in

olive, canola, and peanut oils, almonds, and avocados;

and polyunsaturated fatty acids found in salad and

cooking oils and fish. Polyunsaturated fatty acids have

two classes—omega-6 and omega-3. Omega-6 fatty

acids are found in salad and cooking oils, and fish is the

primary source of omega-3 fatty acids.

During the 1900’s substantial changes occurred in the

American food supply. Many of these changes are

linked to advances in food production and technology,

Federal standards for enrichment and fortification,

the Federal Dietary Guidance system, and changing

consumer preferences promoting demand for nutritionally improved foods.

4 Nutrient Content of the U.S. Food Supply, 1909-99
FOOD CONSUMPTION TRENDS BY MAJOR FOOD

GROUP, 1909-99

Meat, Poultry, Fish, Eggs and Legumes, Nuts

and Soy

Consumption from the meat, poultry, and fish group

increased from an average of 165 pounds in 1909-19

to an average 233 pounds in 1990-99—a 41-percent

increase. This was primarily due to a fivefold increase

in poultry consumption from an average 17 pounds in

1909-19 to an average 87 pounds in 1990-99. During

that time, red meat consumption dropped somewhat

from an average of 137 pounds in 1909-19 to an

average of 131 pounds in 1990-99. Fish use increased

an average of 4 pounds for the same period. The

consumption of legumes, nuts, and soy fluctuated

over the series, but generally increased reflecting an

increased use of soy products and nuts. During the

first half of the 20th century, egg use increased from an

average 37 pounds in 1909-19 to an average 47 pounds

in 1950-1959, reflecting increased use during World

War II. Since 1950-59 egg use has declined to an

average 31 pounds in 1990-99 (table 1a).

Milk and Milk Products

Whole milk use increased during the first half of the

20th century from 214 pounds in 1909-19 to 299 pounds

in 1940-49, reflecting increased use during World War

II. Since 1940-49 demand for whole milk declined 74

percent to an average 79 pounds in 1990-99. On the

other hand, use of lowfat milks (2%, 1%, and skim)

decreased from an average of 58 pounds in 1909-19 to

an average 27 pounds in 1950-59. Since 1950-59 use

has increased nearly five times to an average 134

pounds in 1990-99. The average per capita estimate of

lowfat milks in 1990-99 is 131 percent higher than the

average 58 pounds in 1909-19. Over time, the increase

in ethnic diversity, the demand for hard cheeses used in

pizzamaking, the cheeses used in prepared foods, and

the expansion in processed cheeses have increased

cheese consumption from an average 5 pounds in

1909-19 to an average 30 pounds in 1990-99 (table 1a).

Grains

Despite the recent increase in grain consumption from

an average 158 pounds in 1980-89 to an average 194

pounds in 1990-99; its consumption in 1990-99 is 31

percent lower than the average 280 pounds per capita

in 1909-19 (table 1a). In contrast, caloric sweeteners

increased substantially over the series, increasing 64

percent from an average 90 pounds in 1909-19 to an

average 148 pounds in 1990-99 (table 1c). Additionally,

shifts within the caloric sweeteners group have occurred. Over the series, refined sugar has been largely

replaced by corn syrup, which was at an average 77

pounds per capita in 1990-99 (data not shown).

Vegetables

Although total vegetable use increased from an

average 275 pounds in 1980-89 to an average 290

pounds in 1990-99, use of vegetables and vegetable

juices in 1990-99 was 26 percent lower than the

average 392 pounds in 1909-19 (table 1b).The major

reason for the overall decrease in the use of fresh

vegetables has been the marked declinemore than

one-halfin the use of white (Irish) potatoes. In 1909-

19 white potatoes provided an average 170 pounds; in

1990-99 this value was 85 pounds. The decline in white

potato use has been slightly offset in recent years by

some fresh commercial vegetables, such as carrots, bell

peppers, onions, leaf and romaine lettuces, and broccoli.

Fruits

Fruit and fruit juice use fluctuated over the series but

the group’s use increased by an average 23 percent

overall, from an average 177 pounds in 1909-19 to an

average 218 pounds in 1990-99. Citrus fruits and juices

increased almost four times over the series and were

major contributors to the increase in the fruit group.

After a decline over the first two-thirds of the century,

the use of noncitrus fruits and melons has generally

increased (almost 30 percent), from an average 113

pounds in 1970-79 to 144 pounds in 1990-99. However

A Summary Report 5
noncitrus use is still down (almost 10 percent) from

the average 158 pounds in 1909-19 (table 1b). The

overall increase in fruit availability is related to

increases in juice consumption and the introduction

of a greater variety of fruits, including tropical fruits,

into the food supply.

 Percent change in foods and nutrients, 1909-19 to 1990-99*

 Percent change Percent change

 Foods 1909-19 to 1990-99 Nutrients 1909-19 to 1990-99

 Meat -4.2 Food energy 8.8

 Poultry 415.9 Carbohydrate -1.6

 Fish 33.3 Dietary fiber -17.8

 Total meat, poultry, & fish 41.3 Protein 12.5

 Whole milk -63.2 Total fat 32.5

 Lowfat milks 131.1 Saturated fat 2.0

 Cheese 534.0 Monounsaturated fat 42.5

 Other dairy 262.0 Polyunsaturated fat 153.8

 Total dairy 49.8 Cholesterol -6.8

 Eggs -15.8 Vitamin A 42.5

 Legumes, nuts, & soy 27.3 Carotenes 69.7

 Grain products -30.7 Vitamin E 124.6

 Citrus fruits 290.0 Vitamin C 33.6

 Noncitrus fruits -8.9 Thiamin 93.3

 Total fruits 23.1 Riboflavin 61.1

 White (Irish) potatoes -50.2 Niacin 77.7

 Dark-green, deep-yellow vegetables -8.5 Vitamin B614.2

 Tomatoes -4.7 Folate 39.8

 Other vegetables -8.4 Vitamin B12 2.5

 Total vegetables -26.0 Calcium 31.1

 Butter -73.2 Phosphorus 15.2

 Margarine 410.0 Magnesium 0

 Shortening 136.8 Iron 68.6

 Lard, beef tallow -64.9 Zinc 18.7

 Salad, cooking oils 130.0 Copper 0

 Total fats, oils 66.7 Potassium -2.3

 Sugars, sweeteners 64.0 Sodium 48.9

 Miscellaneous 28.4 Selenium 1.8

 *See table notes on page 13.

Fats and Oils

Total fats and oils use has also fluctuated over the

series but has been on the rise since 1950-59. Overall,

the fats and oils group use increased 67 percent from

an average 42 pounds in 1909-19 to an average 70

pounds in 1990-99 (table 1c). Over the series, a shift

has occurred from the use of animal sources to

vegetable sources due to substantial increase in the

use of vegetable fats, such as margarine, shortening,

and oils during this same period.

6 Nutrient Content of the U.S. Food Supply, 1909-99
AVAILABILITY AND SOURCES OF SELECTED

NUTRIENTS, 1909-99

Food Energy, Macronutrients and Dietary

Components

Food energy or kilocalories is the energy released

from the metabolism of foods and allows the production

and maintenance of body tissue cells. Over the course

of the food supply series, per capita per day energy

levels have been as low as 3,100 kilocalories (kcal)

per capita per day and as high as 3,800 kcal (data not

shown). In 1990-99 the energy level was an average

3,700 kcal per capita per day, a 9-percent increase

from the average 3,400 kcal per capita per day in

1909-19 (table 2a).

Food groups have fluctuated in their contribution to

food energy in the food supply. The percent share of

kilocalories from grains decreased from an average

38 percent in 1909-19 to an average 24 percent in

1990-99. The fats and oils group and the sugars and

sweeteners group simultaneously and similarly

increased in their share of kilocalories over the years,

each providing an average 13 percent in 1909-19 and

an average 20 and 19 percent, respectively in 1990-99.

The meat, poultry, and fish group contributed the same

share of kilocalories in 1990-99 as in 1909-19 (15

percent). The dairy group also provided nearly the

same share in 1909-19 as in the 1990-99 (9 and 10

percent, respectively) (tables 3a and 4a).

Carbohydrate converts to glucosethe main simple

sugar used by the body for energy. Average per capita

per day carbohydrate availability declined each decade

until it reached an average 379 grams (g) per capita

per day in 1960-69. Since then it has increased to 478 g

per capita per day in 1990-99, which is still lower (2

percent) than the average 486 g per capita per day in

1909-19 (table 2a). Grain products, fruits, vegetables,

and sweeteners are important sources of carbohydrate

in the food supply. In 1909-19 the major contributors to

carbohydrate was grains (55 percent), followed by the

sugars and sweeteners (23 percent) and fruits and

vegetables collectively (15 percent). In 1990-99 grains

and sugars and sweeteners contributed similar shares

(38 percent), followed by fruits and vegetables collectively (15 percent) (tables 3a and 4a).

Dietary fiber is primarily the storage and cell wall of

polysaccharides found in plants and resistant to human

digestive enzymes. The two major kinds of dietary fiber

are soluble fiber (found in fruits, vegetables, dry beans

and peas, and cereals such as oats) and insoluble fiber

(found in whole grains). Over the series, consumption

of dietary fiber dropped about 18 percent from an

average 28 g per capita per day in 1909-19 to an

average 23 g per capita per day in 1990-99. However,

levels in 1990-99 were 28 percent higher than the

average low of 18 g per capita per day during the

1960’s (table 2a). In 1909-19 grain products provided

the highest percentage of dietary fiber in the food

supply (49 percent), followed by vegetables (26

percent) and fruits (13 percent). In 1990-99 grain

products’ contribution dropped 13 percent to an

average 36 percent in 1990-99; however, contributions

in 1990-99 from vegetables and fruits were similar to

1909-19 contributions (27 and 12 percent, respectively).

The drop in grain contributions was made up by the

increased contribution from miscellaneous foods

(mostly spices) from an average 2 percent in 1909-19

to an average 11 percent in 1990-99. Also, the legume,

nuts, and soy group has made valuable contributions to

dietary fiber in the food supply, increasing from an

average 10 percent in 1909-19 to an average 14

percent in 1990-99 (tables 3a and 4a).

Protein provides amino acids to build and maintain

body tissues, forms enzymes necessary for body

reactions, and combines with fatty acids to transport

vitamins and minerals in the body. In 1990-99 the food

supply provided an average 108 g per capita per day

of protein, 13 percent more than the average 96 g in

1909-19 (table 2a). In 1909-19 grain products contributed the most protein to the food supply (37 percent),

followed by the meat, poultry, and fish group (30

percent). In 1990-99 the meat, poultry, and fish group

was the lead contributor of protein to the food supply

(39 percent), followed by grain products (22 percent).

The dairy group has ranked third, contributing an

A Summary Report 7
average 15 percent of the protein in 1909-19 and an

average 20 percent in 1990-99. In both 1909-19 and

1990-99, eggs and the legumes, nuts, and soy group

contributed about 10 percent of the total protein to the

food supply (tables 3a and 4a).

Fats are the major source of energy storage, help to

hold body organs and nerves in position, protect against

injury and shock, insulate and maintain body temperature, and act in the transportation and absorption of fatsoluble vitamins. U.S. food supply fat estimates include

levels for saturated fatty acids, monounsaturated fatty

acids, polyunsaturated fatty acids, and cholesterol.

Total fat increased about 33 percent between 1909-19

and 1990-99 from an average 120 g to an average

159 g per capita per day. Shifts in the types of fat used

during this period showed a trend to the increased use

of unsaturated fats. In 1990-99 both monounsaturated

and polyunsaturated fat use increased, the latter by

about 154 percent since 1909-19. The increase in

polyunsaturated fats reflects increases in soybean

and corn oils and nuts; whereas, the increase in

monounsaturated fats reflects an increase in olive,

sunflower, and canola oils (table 2a).

Cholesterol is a component of cell membranes and is

involved with biosynthesis of steroids found in animal

products. Good sources include red meat, butter, and

eggs. However, cholesterol has been linked to a

number of health issues primarily related to the risk of

cardiovascular disease. Cholesterol increased from an

average 440 milligrams (mg) per capita per day in

1909-19 to an average 510 mg in 1940-49 due to the

increase in egg use during World War II. Since 1940-49

cholesterol has decreased 20 percent to an average

410 mg per capita per day in 1990-99. In 1909-19

eggs were the primary contributors of cholesterol (38

percent), followed by the meat, poultry, and fish group

(32 percent). In 1990-99 the meat, poultry, and fish

group was the lead contributor of total cholesterol (44

percent), followed by eggs (35 percent). The increased

cholesterol contribution by the meat, poultry, and fish

group in 1990-99 reflects the increased use of poultry.

Dairy group contributors were similar in 1909-19 and in

1990-99 (16 percent); however, there was a shift from

whole milk to cheese as the lead dairy contributor

(tables 3a and 4a).

Vitamins and Minerals

Antioxidant Vitamins

Many vitamins act as coenzymes or as parts of

enzymes responsible for essential chemical reactions

necessary for health. Antioxidants such as vitamins A,

C, and E help protect healthy cells from damage by

free radicals. Normal body functions, such as breathing

or physical activity, and other lifestyle habits, such as

smoking, produce substances called free radicals that

attack healthy cells, weakening them. Weakened cells

are more susceptible to cardiovascular disease and

certain types of cancers.

Vitamin A is a fat-soluble antioxidant vitamin essential

for vision, growth, bone development, development

and maintenance of healthy skin, the integrity of the

immune system, and reproduction. The vitamin A found

in deep-yellow and dark-green leafy vegetables and

fruits is known as carotenoids. Carotenoids protect the

body against many diseases including some types of

cancer. In the U.S. food supply, total vitamin A increased from an average 1,200 micrograms (mcg)

retinal equivalents (RE) per capita per day in 1909-19

to an average 1,710 mcg RE per capita per day in

1990-99. The increase in vitamin A in the 1970’s (1,540

mcg RE) was due to the 1960’s development of new

varieties of deep-yellow vegetables such as carrots

with a higher vitamin A content. The increased vitamin

A value in the 1980’s and 1990’s is due to the increased

availability of dark-green and deep-yellow vegetables

such as broccoli and carrots; the revision of the miscellaneous vegetable composites that resulted in a different, more reflective mix of these nutrients (table 2b).

In 1909-19, the meat, poultry, and fish group was the

leading source of vitamin A (34 percent), mainly due to

contributions from organ meats. In 1990-99 vegetables

were the leading contributor of vitamin A (36 percent),

mainly due to the contributions from deep-yellow and

8 Nutrient Content of the U.S. Food Supply, 1909-99
dark-green vegetables (31 percent). In both decades

dairy products made important contributions to the total

vitamin A in the food supply, providing an average 14

percent in 1909-19 and an average 16 percent in 1990-

99. Total vegetables also provided an average 74 and

82 percent of the carotenes in the food supply in 1909-

19 and in 1990-99, respectively (tables 3b and 4b).

Vitamin E is a fat-soluble antioxidant vitamin that

prevents vitamin A and essential fatty acids from

breaking down (oxidizing) and protects the body from

cell damage that can lead to cancer, heart disease, and

cataracts with age. In the food supply, vitamin E is

found mostly in fats and oils. In 1990-99 the level of

vitamin E in the food supply was up 125 percent from

an average 7.7 mg alpha-tocopheral equivalent (TE)

per capita per day in 1909-19 to an average 17.3 mg

alpha-TE per capita per day in 1990-99 (table 2b). This

reflects the increased use of soybean, corn, sunflower,

olive, and canola oils over the course of the food supply

series. In 1909-19 fats and oils contributed an average

38 percent of vitamin E to total food supply, followed

by grain products (18 percent) and total vegetables (11

percent). In 1990-99 fats and oils provided an average

69 percent of the vitamin E, followed by a decreased

share of grain products (5 percent) and total vegetables

(7 percent) (tables 3b and 4b).

Vitamin C is a water-soluble antioxidant vitamin that is

important in forming collagen, giving structure to bones,

cartilage, muscle, and blood vessels. Vitamin C also

helps to maintain capillaries, bones, and teeth and aids

in wound healing and iron absorption. In 1990-99 the

level of vitamin C in the food supply was an average

127 mg per person per day, a level 34 percent higher

than the average 95 mg per capita per day than in

1909-19 (table 2b). The fruit and vegetable share of

vitamin C in the food supply has historically provided

about 90 percent of the total vitamin C in the food

supply. In 1909-19 white potatoes were an important

source of vitamin C in the food supply (32 percent),

but in 1990-99 the share from white potatoes dropped

(15 percent). The vitamin C contributions from citrus

fruits increased from an average 9 percent in 1909-19

to an average 26 percent in 1990-99, while those from

noncitrus fruits remained about the same (15 percent)

(tables 3b and 4b).

B-Vitamins

Thiamina water-soluble vitaminhelps the body

release energy from carbohydrates. Riboflavin and

niacinalso water-soluble vitaminshelp the body

to release energy from protein, fat, and carbohydrates.

Between 1909-19 and 1990-99, the food supply levels

of these vitamins increased as follows: thiamin increased from an average 1.5 to an average 2.9 mg per

capita per day; riboflavin, from an average 1.8 to an

average 2.9 mg per capita per day; and niacin, from

an average 18 to an average 32 mg per capita per day

(table 2b). In 1909-19 the meat, poultry, and fish group

and grains group provided similar amounts of thiamin to

the food supply (31 percent), followed by contributions

from total vegetables (17 percent). In 1909-19 the

main contributor of riboflavin was the dairy group (34

percent), followed by the meat, poultry, and fish group

(24 percent) and grain products (14 percent). In 1909-

19 the main contributor of niacin was the meat, poultry,

and fish group (40 percent), followed by the grain

products (28 percent) and vegetable group (21 percent). In 1990-99 grain products were the main contributor of thiamin, riboflavin, and niacin (60, 40, and

46 percent, respectively) to the food supply. These

increased contributions from grain products reflect

flour and cereal enrichment with these nutrients

(tables 3b and 4b).

As a coenzyme, vitamin B6 aids in the synthesis and

breakdown of amino acids, fatty acid synthesis, and

the conversion of the amino acid tryptophan to niacin.

Vitamin B6 levels in the food supply increased from

an average 2.1 mg per capita per day in 1909-19 to an

average 2.4 mg per capita per day in 1990-99 (table

2b). Vitamin B6 is found mainly in fortified ready-toeat breakfast cereals; meat, poultry, and fish; white

potatoes, and noncitrus fruits. The main contributors of

vitamin B6 to the food supply were similar for 1909-19

and 1990-99—vegetables; meat, poultry, and fish; and

grain products. In 1909-19 the vegetable group was the

A Summary Report 9
leading contributor of vitamin B6

 (32 percent), followed

by the meat, poultry, and fish group (27 percent) and

the grain group (18 percent). In 1990-99 the meat,

poultry, and fish group took the lead, providing an

average 34 percent of the total vitamin B6 in the food

supply, followed by the vegetable group at an average

21 percent. In 1909-19 and 1990-99 grains contributed

similar amounts of vitamin B6 to the food supply (18

and 20 percent, respectively) (tables 3b and 4b).

Folate functions as a coenzyme and is essential for

the biosynthesis of nucleic acids and normal maturation

of red blood cells. Low serum folate levels have been

associated with elevated serum homocysteine, an

independent risk factor for vascular disease and, during

pregnancy, with the increased risk for neural-tube

defects (Federation of American Societies for Experimental Biology, 1995). The lowest level of folate in the

food supply was an average 275 mcg per capita per

day in the 1960’s (table 2b). This low was caused by

a decreased use of vegetables, mostly white potatoes

and grain products during that time. The highest level

of folate641 mcg per capita per day in 1999was

mainly due to flour and breakfast cereal fortification

mandated in 1998 (data not shown).

Vegetables were the leading source of folate prior to

the 1970’s, accounting for an average 28 percent of

the folate in the food supply in 1909-19, followed by

grain products (24 percent) and legumes, nuts, and soy

(22 percent). In 1990-99 folate contributions from grain

increased (38 percent) due to flour and cereal fortification, and contributions from vegetables and legumes,

nuts, and soy dropped (19 and 16 percent, respectively). The contribution of folate from fruits in 1990-

99 more than doubled the contribution in 1909-19,

increasing from an average 4 percent to an average

10 percent, reflecting the increased use of fresh and

processed citrus commodities (tables 3b and 4b).

Vitamin B12a water-soluble vitaminaids in the

formation of red blood cells and the functioning of the

nervous system. Unlike the other B vitamins, B12 is

normally found in animal products. It does occur in

some plant foods such as fortified breakfast cereals.

Vitamin B12 levels increased from 7.8 mcg per capita

per day in 1909-19 to 8.9 mcg per capita per day in

1970-79, then declined to an average 8.0 mcg per

capita per day in 1990-99. The decline in more recent

years reflects the overall decrease of red meat and

egg use during this same time (tables 1a and 3b). The

meat, poultry, and fish group has been the primary

contributor of vitamin B12 in 1909-19 and 1990-99

(77 and 74 percent, respectively). The dairy group

and eggs collectively made important vitamin B12

contributions in both decades, contributing an average

27 percent in 1909-19 and an average 22 percent in

1990-99 (tables 3b and 4b).

Minerals

Calcium is essential for the formation of bones and

teeth and requirements are greatest during adolescence

and later adult years. Calcium is very important from

a public health perspective because inadequate intake

of calcium may increase the risk of osteoporosis, a

condition in which decreased bone mass weakens

bone. The sources of calcium available in the food

supply have shifted over the years. Despite the decreased use of whole milk, use of lowfat milks, yogurt,

and cheese increased and thus overall calcium levels

increased 31 percent from an average 740 mg per

capita per day in 1909-19 to an average 970 mg per

capita per day in 1990-99 (table 2c).

Dairy products, have always been the predominant

source of calcium in the food supply; however, a shift

within the dairy groupdecreased use of whole milk

and increased use of lowfat and skim milkshas

occurred over the years. In 1909-19 whole milk

accounted for an average 43 percent of the calcium

in the food supply, whereas it contributed only an

average 12 percent in 1990-99. Even though the share

of calcium contributed by lowfat milks has increased,

it does not completely compensate for the calcium

loss due to the decreased use of whole milk. The share

of calcium provided by cheese was more than four

times higher in 1990-99 (23 percent) than in 1909-1919

(5 percent) (tables 3c and 4c).

10 Nutrient Content of the U.S. Food Supply, 1909-99
Phosphorus helps build strong bones and teeth and

is involved in the release of energy from fat, protein,

and carbohydrates. Despite fluctuations in phosphorus

availability over the course of the food supply series,

phosphorus increased 15 percent from an average

1,440 mg per capita per day in 1909-19 to an average

1,660 mg per capita per day in 1990-99 (table 2c). In

1909-19 the primary contributor of phosphorus to the

food supply was the grain group (29 percent), followed

by the dairy group (27 percent) and the meat, poultry,

and fish group (21 percent). In 1990-99 dairy products

were the lead contributor of phosphorus (34 percent),

followed by the meat, poultry, and fish group (24

percent). Contributions from grains dropped by 9 points

to an average 19 percent in 1990-99 due to a decrease

in grain use from that of 1909-19. Within the dairy

group there was a shift from whole milk contributions

in 1909-19 from an average 17 percent to an average

6 percent in 1990-1999 to lowfat milk with an average

of 5 percent and cheese an average of 2 percent in

1909-19 to an average 10 percent each in 1990-1999

(tables 3c and 4c).

Magnesium is also important in building bones and is

used in manufacturing proteins, releasing energy from

muscle storage, and regulating body temperature. Per

capita estimates of magnesium fluctuated somewhat

over the series; however, levels in 1990-99 were the

same as in 1909-19an average 380 mg per capita

per day (table 2c). The main contributor of magnesium

in the food supply in 1909-19 was grains (36 percent),

followed by vegetables (18 percent) and dairy (13

percent). Grain products, despite a drop in contribution

to an average 23 percent, remained the primary source

of magnesium in 1990-99. In 1990-99 vegetable and

dairy contributions to the total magnesium in the food

supply were an average 14 and 17 percent, respectively. Contributions from miscellaneous foods increased from an average 7 percent in 1909-19 to an

average 13 percent in 1990-99, and this increase is

responsible in some part for the decreased contribution

from grain products (tables 3 and 4).

Iron is found in all body cells. As a component of

hemoglobin in the blood and myoglobin in the muscles,

iron carries oxygen. Iron deficiency anemia is the most

common nutritional deficiency in the United States.

Infants, adolescents, and women of childbearing age

are the most at risk for developing anemia. Their

greater need for iron, due to rapid growth or excessive

blood loss during menstruation, usually cannot be met

by dietary intake alone.

Iron levels dropped from an average 13.7 mg per capita

per day in 1909-19 to an average 14.4 mg per capita

per day in 1950-59, then increased to an average 23.1

mg per capita per day in 1990-99. Enrichment of flour

with iron and the increased consumption of enriched

grains and fortified ready-to-eat breakfast cereals are

the reasons for the increase in iron levels (table 2c).

The predominant source of iron in the food supply is

grain products. In 1909-19 grain products accounted

for an average 33 percent of the iron in the food

supply. However, by 1990-99 the grain product’s share

had increased to an average 54 percent. After grain

products, the meat, poultry, and fish group ranked as

a secondary source of iron. The group provided an

average 19 percent of the total iron in 1909-19 and

an average 15 percent in 1990-99. In 1909-19 the

vegetable group furnished an average 18 percent of

the iron in the food supply, but in 1990-99, that share

dropped to an average 10 percent, in part due to a

decreased use of white potatoes (tables 3c and 4c).

Zinc plays an important role in wound healing, blood

formation, and general growth and maintenance of

tissues. As a component of enzymes, it is involved in

most metabolic processes. Zinc levels increased in the

food supply from an average of 12.8 mg per capita per

day in 1909-19 to an average 15.2 mg per capita per

day in 1990-99 (table 2c). In both 1909-19 and in

1990-99, the meat, poultry, and fish group was the

lead contributor of zinc in the food supply (42 and 36

percent, respectively). Grain products have been a

secondary contributor of this nutrient (24 and 28

percent, respectively) (tables 3c and 4c).

A Summary Report 11
Copper is necessary for the formation of hemoglobin

and also keeps bones, blood vessels, and nerves

healthy. Copper levels fluctuated somewhat over the

series but were at the same level, an average 1.9 mg

per capita per day, in 1909-19 and in 1990-99 (table

4c). In 1909-19 the vegetable group was the leading

source of copper (30 percent), followed by grain

products (28 percent) and the meat, poultry, and fish

group (16 percent). In 1990-99 grains replaced vegetables as the leading source of copper (23 percent),

followed by the legumes, nuts, and soy group (20

percent) and the vegetable group (19 percent) (tables

3c and 4c).

Potassium assists in muscle contraction and electrolyte

balance in body cells. It is needed to send nerve

impulses and to release energy from protein, fat, and

carbohydrates. Per capita estimates of potassium

fluctuated but generally decreased over time from an

average 3,880 mg per capita per day in 1909-19 to an

average 3,790 mg per capita per day in 1990-99 (table

2c). Fruits, vegetables (especially white potatoes),

and foods from the meat, poultry, and fish group are

considered good sources of this mineral. In 1909-19

total vegetables were the key contributor of potassium

(36 percent), followed by the dairy group (15 percent)

and grain products (12 percent). In 1990-99 the vegetable group provided an average 26 percent, followed

by the dairy group (19 percent) and the meat, poultry,

and fish group (16 percent). Total fruit contributions

increased from an average 8 percent in 1909-19 to an

average 11 percent in 1990-99 (tables 3c and 4c).

Sodium is important in electrolyte balance and also in

regulation of the body’s blood pressure. Food supply

per capita estimates for sodium steadily increased over

the series and were 49 percent higher in 1990-99 at

an average 1,370 mg per capita per day, compared

with an average 940 mg per capita per day in 1909-19

(table 2c). Higher sodium levels in the later years of

the series were due to the increased consumption of

cheese and processed vegetables (largely tomatoes

and white potatoes). With the exception of vegetables,

sodium estimates in the food supply do not account for

sodium added in processing, and thus sodium values

are underestimated. This also means that the relative

contribution of vegetables to sodium reported in the

food supply are likely overstated. The meat, poultry,

and fish group, dairy group, and vegetable group each

account for significant contributions of sodium to the

food supply. The meat, poultry, and fish group provided

an average 35 percent of the total sodium in 1909-19,

followed by the dairy group (24 percent) and fats and

oils (20 percent). Over the series, the dairy group has

become the primary contributor of sodium, mainly due

to cheese consumption, providing an average 32

percent in 1990-99. With the increase in processed

potato and tomato products in recent years, vegetable

contributions of sodium to the food supply increased

almost threefold from 10 percent in 1909-19 to 28

percent in 1990-99 (tables 3c and 4c).

Selenium has antioxidant properties and like vitamin E

protects cells from oxidative damage. Per capita

estimates for this nutrient declined over much of the

series until 1990-99 when it increased to an average

162 mcg per capita per day, a 2-percent increase from

the average 159 mcg per capita per day in 1909-19

(table 2c). In 1909-19 and in 1990-99, the main contributor of selenium in the food supply was the grain

group (63 and 40 percent, respectively). The meat,

poultry, and fish group has been a secondary source of

selenium, providing an average 11 percent in 1909-19

(same as the dairy group) and an average 29 percent

in 1990-99 (tables 3c and 4c).

12 Nutrient Content of the U.S. Food Supply, 1909-99
Table Notes for Table 1

To determine nutrient estimates from the major

commodity groups and the percentage contribution by

nutrients for each of these groups, pounds of food per

capita per year by major food groups in the U.S. food

supply were adapted from data published in ERS’s

series, “Food Consumption, Prices, and Expenditures”

(Putnam & Allshouse, 1999). Data include USDA

estimates of fruits and vegetables from home gardens

and imputed consumption data for foods no longer

reported by ERS.

Pounds of most foods are totaled on the basis of their

retail weights to achieve consistency in aggregating

different foods. Summing dissimilar forms of foods—

such as liquids, solids, and concentrated products—

makes it difficult to interpret changes in these data.

Because of increased processing of foods over the

years, pounds of food measured in equivalent weights

are more appropriate for analyses of food trends.

Totals for other milk products, total dairy products, and

total sugars and sweeteners are measured in equivalent

weights. However, caution must be used in interpreting

the pounds per capita for other foods in this report to

avoid misleading implications from either their levels

or trends. For information on levels of individual foods,

see the references.

Meat: Reported as fresh retail cut equivalent, which

includes all meat cuts obtained from carcass and

trimmed for retail sale. Includes game, organ meats,

and fat cuts of pork.

Poultry: Reported as ready-to-cook weight. Readyto-cook poultry weight is the entire dressed bird, which

includes the bones, skin, fat, liver, heart, gizzard, and

neck. Includes game birds.

Fish: Reported on edible-weight basis, which excludes

such offal as bones, viscera, and shells. Includes game

fish.

Eggs: Reported as shell-equivalent weight, which

includes shell eggs and the approximate shell-egg

equivalent of dried and frozen eggs.

Other milk products: Includes creams, evaporated

and condensed milks (canned and bulk), dry milk, whey,

yogurt, sour cream, eggnog, and ice cream and frozen

desserts.

Reported as calcium-equivalent weight, which is the

amount of fluid whole cow’s milk that has the same

quantity of calcium as other milk products. For example, the calcium equivalent of 1.5 pounds of cheddar

cheese is calculated as follows:

1. Derive calcium conversion factor.

 calcium in 1 pound cheddar cheese = 3,275 mg

 calcium in 1 pound fluid milk = 560 mg

2. Multiply amount of cheddar cheese by calcium conversion

factor.

 1.5 pounds x 5.85 = 8.78 pounds

Total milk products: Reported as calcium-equivalent

weight.

Total grain products: Includes wheat flour, rye flour,

rice, corn flour, corn meal, hominy and corn grits, oat

products, barley products, and ready-to-cook and

ready-to-eat breakfast cereals.

Lard and beef tallow: Excludes use in margarine and

shortening.

Total fruits: Reported as product weight except for

concentrated juices, which are on a single-strength

basis.

Total other fresh vegetables: Includes dark-green

and deep-yellow types, tomatoes, and others.

Miscellaneous: Includes instant and regular coffee

reported on roasted basis; tea reported as leaf equivalent; cocoa reported as chocolate-liquor equivalent of

cocoa beans, which is what remains after cocoa beans

have been roasted and hulled; and spices.

 = 5.85

A Summary Report 13
References

Federation of American Societies for Experimental

Biology, Life Sciences Research Office. (1995).

Third Report on Nutrition Monitoring in the United

States: Volume 1. Washington, DC: U.S. Government

Printing Office.

Putnam, J.J., & Allshouse, J.E. (1999). Food

Consumption, Prices, and Expenditures, 1970-97.

U.S. Department of Agriculture, Economic Research

Service. Statistical Bulletin No. 965.

U.S. Department of Commerce, U.S. Census Bureau.

(1999a). Breakfast Cereal Manufacturing. 1997

Economic Census. Manufacturing, Industry Series.

EC97M-3112H. [On-line], Available: www.census.gov/

prod/www/abs/97ecmani.html.

U.S. Department of Commerce, U.S. Census Bureau.

(1999b). Flour Milling. 1997 Economic Census.

Manufacturing, Industry Series. EC97M-3112H.

[On-line], Available: www.census.gov/prod/www/abs/

97ecmani.html.

14 Nutrient Content of the U.S. Food Supply, 1909-99
Table 1a. Foods per capita per decade by major food groups in the U.S. food supply, 1909-99*

Year Total

 meat, Legumes,

 poultry, Whole Lowfat Other Total nuts, Grain

 Year Meat Poultry Fish & fish milk milks Cheese dairy dairy Eggs & soy products

1909-19 136.8 16.9 11.1 164.8 214.2 57.8 4.7 40.0 336.3 36.6 16.1 280.0

1920-29 131.8 16.4 11.4 159.6 236.6 50.0 5.4 67.5 379.4 39.3 15.7 238.6

1930-39 124.0 16.5 9.9 150.4 242.0 45.3 6.5 85.3 407.1 37.1 17.7 212.3

1940-49 147.2 22.3 9.8 179.3 299.0 38.4 8.5 129.2 505.5 43.4 19.1 193.1

1950-59 144.7 29.3 10.9 184.9 285.4 27.3 11.7 129.1 497.1 47.1 17.0 156.0

1960-69 149.8 41.0 10.7 201.5 247.9 32.3 14.2 137.5 474.7 40.8 16.9 146.0

1970-79 152.6 50.4 12.5 215.5 186.6 66.7 19.2 138.0 474.3 36.6 17.9 138.7

1980-89 141.6 64.8 13.8 220.2 123.2 105.1 25.4 133.2 482.4 33.0 18.9 157.5

1990-99 131.0 87.2 14.8 233.0 78.7 133.6 29.8 144.8 503.9 30.8 20.5 194.0

Table 1c. Foods per capita per decade by major food groups in the U.S. food supply, 1909-99*

 Lard, Salad, Total fats, Sugars, Miscellaneous

Year Butter Margarine Shortening beef tallow cooking oils oils sweeteners foods

1909-19 16.8 1.9 9.5 11.4 2.1 41.7 90.0 11.6

1920-29 17.4 2.3 8.3 12.8 4.2 44.9 112.6 13.9

1930-39 17.6 2.5 10.3 12.3 5.9 48.5 111.6 15.6

1940-49 12.6 4.1 9.5 12.7 7.1 45.9 105.0 19.0

1950-59 8.9 8.0 10.9 10.6 9.7 48.1 109.3 16.6

1960-69 6.5 9.9 14.6 6.2 13.8 51.0 114.5 16.2

1970-79 4.7 11.2 17.4 3.1 20.2 56.6 123.3 14.7

1980-89 4.6 10.9 20.4 3.1 25.2 64.0 126.5 13.8

1990-99 4.5 9.7 22.5 4.0 29.4 70.3 147.6 14.9

*See table notes.

Table 1b. Foods per capita per decade by major food groups in the U.S. food supply, 1909-99*

 Dark-green,

 Citrus Noncitrus Total White deep-yellow Other Total

Year fruits fruits fruits potatoes vegetables Tomatoes vegetables vegetables

1909-19 19.0 158.1 177.1 169.6 35.1 46.4 141.0 392.1

1920-29 29.5 159.9 189.3 146.7 39.6 41.5 152.5 380.4

1930-39 42.7 148.5 191.2 129.4 42.4 46.0 157.3 375.1

1940-49 65.2 138.8 203.9 120.1 41.0 52.9 161.6 375.5

1950-59 59.9 126.7 186.6 100.6 28.7 45.2 135.8 310.4

1960-69 54.6 112.8 167.3 87.6 24.4 36.1 123.0 271.1

1970-79 71.4 112.5 184.0 80.8 23.8 44.7 127.1 276.3

1980-89 71.8 132.3 204.2 97.2 25.4 43.2 127.0 274.7

1990-99 74.1 144.0 218.1 84.6 32.1 44.2 129.1 290.0

A Summary Report 15
Table 2a. Food energy and macronutrients per capita per day in the U.S. food supply by decade, 1909-99*

 Mono- Poly-

 Food Dietary Total Saturated unsaturated unsaturated

Year energy Carbohydrate fiber Protein fat fat fat fat Cholesterol

 Kilocalories ----------------------- Grams ------------------- ---------------------------------------- Milligrams ----------------------------------------------

1909-19 3400 486 28 96 120 50 47 13 440

1920-29 3400 474 26 92 127 54 49 15 470

1930-39 3300 447 25 89 129 55 50 15 450

1940-49 3300 426 24 98 138 56 54 18 510

1950-59 3100 386 20 93 138 55 55 19 500

1960-69 3100 379 18 93 143 54 56 22 470

1970-79 3200 387 19 95 149 51 60 28 440

1980-89 3400 411 20 98 156 52 63 31 420

1990-99 3700 478 23 108 159 51 67 33 410

Table 2b. Vitamins per capita per day in the U.S. food supply by decade, 1909-99*

Year Vitamin A Carotenes Vitamin E Vitamin C Thiamin Riboflavin Niacin Vitamin B6 Folate Vitamin B12

 Micrograms Milligrams

------------ Retinol ------------- Alpha- ------------------------------------- Milligrams ------------------------------------- ------ Micrograms ------

 Tocopherol

 Equivalent

1909-19 1200 430 7.7 95 1.5 1.8 18 2.1 309 7.8

1920-29 1260 470 8.5 100 1.5 1.8 17 2.0 305 7.6

1930-39 1280 510 9.2 104 1.4 1.8 16 1.9 309 7.2

1940-49 1420 510 10.3 112 1.9 2.3 20 2.0 325 8.6

1950-59 1310 410 10.7 98 1.8 2.3 19 1.8 292 8.6

1960-69 1320 390 12.0 93 1.8 2.2 20 1.8 275 8.9

1970-79 1540 550 13.9 110 2.2 2.5 24 2.0 310 8.9

1980-89 1560 590 15.5 117 2.5 2.7 28 2.2 343 8.1

1990-99 1710 730 17.3 127 2.9 2.9 32 2.4 432 8.0

Table 2c. Minerals per capita per day in the U.S. food supply by decade, 1909-99*

Year Calcium Phosphorus Magnesium Iron Zinc Copper Potassium Sodium Selenium

---------------------------------------------------------------------- Milligrams -------------------------------------------------------------------------- Micrograms

1909-19 740 1440 380 13.7 12.8 1.9 3880 920 159

1920-29 810 1430 370 13.0 12.1 1.9 3810 1010 150

1930-39 850 1410 360 12.7 11.5 1.8 3770 1020 142

1940-49 990 1570 380 14.9 12.5 1.9 4040 1160 144

1950-59 960 1480 340 14.4 11.8 1.7 3670 1200 135

1960-69 920 1460 330 14.6 11.9 1.6 3500 1270 128

1970-79 910 1470 330 16.1 12.9 1.6 3490 1360 130

1980-89 910 1520 340 19.4 13.9 1.8 3530 1350 139

1990-99 970 1660 380 23.1 15.2 1.9 3790 1370 162

*See table notes.

16 Nutrient Content of the U.S. Food Supply, 1909-99
Table 3a. U.S. food supply: Percentage of macronutrients contributed by major food groups, 1909-19*

 Mono- Poly-

 Food Dietary Total Saturated unsaturated unsaturated

Foods energy Carbohydrate fiber Protein fat fat fat fat Cholesterol

Meat 13.3 0.1 0 24.3 32.3 30.2 37.3 25.3 27.2

Poultry 0.8 0 0 3.1 1.5 1.0 1.5 2.9 3.1

Fish 0.6 0 0 2.6 0.7 0.3 0.7 1.8 1.8

Total meat, poultry, & fish 14.7 0.1 0 30.0 34.5 31.5 39.5 30.0 32.1

Whole milk 5.1 2.5 0 9.0 8.4 12.5 6.2 2.8 9.3

Lowfat milks 0.7 0.7 0 2.6 0.2 0.3 0.1 0.1 0.6

Cheese 0.6 0 0 1.4 1.3 2.1 1.0 0.4 1.2

Other dairy 2.1 0.8 0 1.5 4.8 7.1 3.5 1.6 4.5

Total dairy 8.5 4.0 0 14.5 14.7 22.0 10.8 4.9 15.6

Eggs 1.8 0.1 0 5.2 3.3 2.5 3.2 4.1 38.4

Legumes, nuts, & soy 2.3 2.1 10.0 4.9 2.2 0.9 2.4 6.8 0

Grain products 37.6 54.8 49.2 36.7 4.1 1.6 1.7 15.7 0.1

Citrus fruits 0.2 0.4 1.4 0.2 0 0 0 0 0

Noncitrus fruits 2.7 4.8 11.4 0.9 0.5 0.2 0.2 1.2 0

Total fruits 2.9 5.2 12.8 1.1 0.5 0.2 0.2 1.2 0

White potatoes 4.0 6.3 9.7 3.7 0.1 0.1 0 0.5 0

Dark-green, deep-yellow

 vegetables 0.9 1.4 3.5 0.6 0.1 0 0 0.3 0

Tomatoes 0.4 0.6 2.3 0.5 0.1 0 0.1 0.5 0

Other vegetables 1.2 1.9 10.1 2.1 0.3 0.1 0.1 1.1 0

Total vegetables 6.5 10.2 25.6 6.9 0.6 0.2 0.2 2.4 0

Butter 4.4 0 0 0.2 14.1 21.0 10.4 4.7 10.3

Margarine 0.6 0 0 0 1.8 1.4 2.0 3.1 0.3

Shortening 3.1 0 0 0 9.8 5.9 14.3 6.2 0.2

Lard, beef tallow 3.8 0 0 0 11.8 11.1 13.5 12.1 3.0

Salad, cooking oils 0.7 0 0 0 2.2 1.4 1.6 8.5 0

Total fats, oils 12.6 0 0 0.2 39.7 40.8 41.8 34.6 13.8

Sugars, sweeteners 12.8 23.0 0 0 0 0 0 0 0

Miscellaneous foods 0.3 0.5 2.4 0.5 0.4 0.3 0.2 0.3 0

Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0

*See table notes.

A Summary Report 17
Table 3b. U.S. food supply: Percentage of vitamins contributed by major food groups, 1909-19*

Foods Vitamin A Carotenes Vitamin E Vitamin C Thiamin Riboflavin Niacin Vitamin B6 Folate Vitamin B12

Meat 28.5 0 5.0 1.5 30.1 20.6 31.5 23.2 5.3 65.2

Poultry 4.4 0 0.8 0.4 0.7 1.9 5.2 2.5 1.8 2.6

Fish 0.6 0 1.6 0.1 0.6 1.0 3.0 1.5 0.5 9.6

Total meat, poultry, & fish 33.5 0 7.4 2.0 31.4 23.5 39.7 27.1 7.6 77.4

Whole milk 7.7 2.0 3.9 2.6 5.2 23.6 1.2 5.1 4.3 11.8

Lowfat milks 0.2 0 0.7 0.7 1.4 5.6 0.3 1.4 1.2 3.4

Cheese 1.2 0.2 0.3 0 0.1 1.1 0 0.2 0.3 0.7

Other dairy 4.5 1.2 1.8 0.4 0.8 3.8 0.2 0.6 0.6 1.1

Total dairy 13.6 3.4 6.7 3.7 7.5 34.0 1.7 7.3 6.4 17.0

Eggs 6.4 0 5.5 0 1.6 11.1 0.2 2.5 6.1 5.1

Legumes, nuts, & soy 0 0 6.4 0 6.1 1.6 3.1 3.0 21.6 0

Grain products 1.7 4.6 17.7 0.1 31.2 14.3 28.3 17.6 24.1 0.2

Citrus fruits 0.2 0.6 0.5 8.7 0.8 0.3 0.2 0.5 1.4 0

Noncitrus fruits 4.3 12.0 7.0 14.6 3.1 2.9 2.8 8.1 2.7 0

Total fruits 4.5 12.6 7.5 23.3 3.9 3.2 3.0 8.6 4.1 0

White potatoes 0 0 1.3 31.6 9.0 2.8 13.8 21.3 7.1 0

Dark-green, deep-yellow

 vegetables 21.0 58.0 1.9 8.4 1.5 2.3 1.4 3.6 2.3 0

Tomatoes 2.8 6.7 3.4 10.2 1.8 1.2 2.0 2.2 2.5 0

Other vegetables 3.3 9.2 3.9 20.4 5.1 3.5 3.6 5.3 16.0 0

Total vegetables 27.0 73.9 10.5 70.6 17.4 9.8 20.8 32.4 27.9 0

Butter 13.0 4.1 4.3 0 0.1 0.4 0.1 0 0.2 0.3

Margarine 0 0 2.5 0 0 0 0 0 0 0

Shortening 0 0 19.7 0 0 0 0 0 0 0

Lard, beef tallow 0 0 2.2 0 0 0 0 0 0 0

Salad, cooking oils 0 0 9.4 0 0 0 0 0 0 0

Total fats, oils 13.0 4.1 38.1 0 0.1 0.4 0.1 0 0.2 0.3

Sugars, sweeteners 0 0 0 0 0.6 1.0 0.1 1.2 0 0

Miscellaneous foods 0.3 1.4 0.2 0.3 0.2 1.1 3.0 0.3 2.0 0

Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0

*See table notes.

18 Nutrient Content of the U.S. Food Supply, 1909-99
Table 3c. U.S. food supply: Percentage of minerals contributed by major food groups, 1909-19*

Foods Calcium Phosphorus Magnesium Iron Zinc Copper Potassium Sodium Selenium

Meat 1.4 17.4 6.6 16.1 29.8 11.4 9.9 27.3 7.0

Poultry 0.2 1.7 0.8 1.5 1.7 0.5 0.8 1.2 1.1

Fish 1.8 2.2 1.2 1.7 10.4 3.9 1.1 6.0 3.3

Total meat, poultry, & fish 3.4 21.3 8.6 19.3 41.9 15.8 11.8 34.5 11.4

Whole milk 42.5 17.2 9.5 1.0 7.9 1.4 10.3 14.1 7.1

Lowfat milks 11.9 5.0 2.2 0.2 2.2 0.4 3.1 4.0 2.8

Cheese 4.8 1.8 0.4 0.2 1.2 0.1 0.2 3.2 0.5

Other dairy 6.7 2.9 1.2 0.2 1.2 0.1 1.7 2.3 0.6

Total dairy 65.9 26.9 13.3 1.6 12.5 2.0 15.3 23.6 11.0

Eggs 2.6 5.0 1.1 4.2 3.4 0.2 1.3 5.5 7.7

Legumes, nuts, & soy 5.4 4.5 9.8 12.6 5.6 10.5 7.7 0.3 3.9

Grain products 7.9 28.5 36.0 33.1 24.1 27.5 12.4 2.9 63.0

Citrus fruits 0.8 0.2 0.4 0.2 0.1 0.3 0.7 0 0.1

Noncitrus fruits 1.8 1.4 4.1 3.2 1.1 4.9 7.3 0.7 0.4

Total fruits 2.6 1.6 4.5 3.4 1.2 5.2 8.0 0.7 0.5

White potatoes 1.6 5.5 9.5 9.5 5.2 22.0 23.5 1.1 0.3

Dark-green, deep-yellow

 vegetables 1.3 0.8 1.3 1.7 0.7 2.4 2.3 0.7 0.2

Tomatoes 0.7 0.9 1.6 1.7 0.4 2.2 3.2 3.6 0.2

Other vegetables 5.2 3.3 5.7 5.4 2.8 3.7 7.4 5.0 0.6

Total vegetables 8.8 10.5 18.1 18.3 9.1 30.3 36.4 10.4 1.3

Butter 0.7 0.3 0.1 0.2 0.1 0.1 0.1 18.7 0.1

Margarine 0.1 0 0 0 0 0 0 1.4 0

Shortening 0 0 0 0 0 0 0 0 0

Lard, beef tallow 0 0 0 0 0.1 0 0 0 0

Salad, cooking oils 0 0 0 0 0 0 0 0 0

Total fats, oils 0.8 0.3 0.1 0.2 0.2 0.1 0.1 20.1 0.1

Sugars, sweeteners 1.4 0.2 2.0 3.1 0.7 2.9 1.5 1.7 0.7

Miscellaneous foods 1.2 1.2 6.5 4.2 1.3 5.5 5.5 0.3 0.4

Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0

*See table notes.

A Summary Report 19
Table 4a. U.S. food supply: Percentage of macronutrients contributed by major food groups, 1990-99*

 Mono- Poly-

 Food Dietary Total Saturated unsaturated unsaturated

Foods energy Carbohydrate fiber Protein fat fat fat fat Cholesterol

Meat 9.7 0.1 0 22.2 17.8 21.3 20.4 7.3 26.4

Poultry 4.2 0 0 13.4 6.5 5.7 6.2 6.8 14.2

Fish 0.6 0 0 3.4 0.3 0.2 0.2 0.5 3.1

Total meat, poultry, & fish 14.5 0.1 0 39.0 24.6 27.2 26.8 14.6 43.7

Whole milk 1.6 1.0 0.1 3.0 2.0 3.9 1.4 0.4 3.2

Lowfat milks 2.1 1.8 0.2 5.3 1.4 2.8 1.0 0.2 2.2

Cheese 3.2 0.2 0 8.0 5.6 11.2 3.7 0.8 7.0

Other dairy 2.6 1.9 0.1 3.7 3.3 6.4 2.2 0.6 4.0

Total dairy 9.5 4.9 0.3 20.0 12.3 24.3 8.3 2.0 16.4

Eggs 1.4 0.1 0 4.0 2.1 2.1 1.9 1.4 34.8

Legumes, nuts, & soy 3.1 2.1 14.3 6.3 3.8 2.1 4.0 5.6 0

Grain products 23.9 38.7 36.1 22.2 2.5 1.7 1.3 4.4 0

Citrus fruits 1.0 1.8 2.3 0.5 0 0 0 0 0

Noncitrus fruits 2.3 4.4 9.5 0.8 0.5 0.1 0.5 0.5 0

Total fruits 3.3 6.2 11.8 1.3 0.5 0.1 0.5 0.5 0

White potatoes 2.5 4.5 7.6 2.3 0.1 0.1 0 0.2 0

Dark-green, deep-yellow

 vegetables 0.4 0.7 3.9 0.5 0.1 0 0 0.1 0

Tomatoes 0.6 1.1 4.2 0.7 0.1 0 0 0.2 0

Other vegetables 1.3 2.1 10.8 1.9 0.2 0.1 0.1 0.5 0

Total vegetables 4.8 8.4 26.5 5.4 0.5 0.2 0.1 1.0 0

Butter 1.1 0 0 0 2.8 5.5 1.9 0.5 3.0

Margarine 2.4 0 0 0.1 6.1 3.7 5.9 10.4 0

Shortening 6.6 0 0 0 17.6 15.3 26.0 9.6 0.8

Lard, beef tallow 1.2 0 0 0 3.1 4.5 3.3 1.1 1.3

Salad, cooking oils 8.8 0 0 0 23.2 12.3 19.2 48.1 0

Total fats, oils 20.1 0 0 0.1 52.8 41.3 56.3 69.7 5.1

Sugars, sweeteners 18.6 38.3 0 0 0 0 0 0 0

Miscellaneous foods 0.8 1.2 11.0 1.7 0.9 1.0 0.8 0.8 0

Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0

*See table notes.

20 Nutrient Content of the U.S. Food Supply, 1909-99
Table 4b. U.S. food supply: Percentage of vitamins contributed by major food groups, 1990-99*

Foods Vitamin A Carotenes Vitamin E Vitamin C Thiamin Riboflavin Niacin Vitamin B6 Folate Vitamin B12

Meat 16.0 0 2.0 0.9 15.2 11.6 16.5 20.7 3.5 60.1

Poultry 3.0 0 1.4 0.8 1.6 3.7 14.7 11.4 2.0 5.1

Fish 0.3 0 1.0 0.2 0.3 0.5 2.9 1.6 0.4 8.7

Total meat, poultry, & fish 19.3 0 4.4 2.1 17.1 15.8 34.1 33.7 5.9 73.9

Whole milk 1.9 0.4 0.6 0.9 1.0 5.3 0.3 1.6 1.2 4.3

Lowfat milks 1.6 0.3 0.5 1.3 1.8 9.2 0.4 2.8 2.1 7.6

Cheese 5.0 0.7 0.9 0 0.3 4.1 0.1 1.1 1.3 4.2

Other dairy 7.8 0.6 0.7 0.6 2.0 8.6 0.5 3.5 1.3 5.5

Total dairy 16.3 2.0 2.7 2.8 5.1 27.2 1.3 9.0 5.9 21.6

Eggs 4.8 0 2.0 0 0.7 5.7 0.1 1.8 3.8 4.2

Legumes, nuts, & soy 0.1 0.1 5.6 0 4.3 1.5 3.9 3.6 16.1 0

Grain products 9.0 0.7 4.5 5.6 59.7 40.2 45.7 19.8 37.5 0.1

Citrus fruits 0.7 1.1 0.9 26.3 1.9 0.5 0.6 1.5 6.8 0

Noncitrus fruits 2.5 5.5 2.7 14.7 1.7 1.8 1.5 8.3 2.7 0

Total fruits 3.2 6.6 3.6 41.0 3.6 2.3 2.1 9.8 9.5 0

White potatoes 0 0 0.4 15.3 4.3 1.0 5.3 10.8 3.4 0

Dark-green, deep-yellow

 vegetables 31.0 71.0 1.3 10.4 0.8 0.8 0.7 2.4 2.6 0

Tomatoes 2.4 3.5 3.8 8.4 1.2 1.0 1.8 2.8 2.2 0

Other vegetables 3.0 7.7 1.8 13.4 2.5 2.3 2.2 4.7 10.9 0

Total vegetables 36.4 82.2 7.3 47.5 8.8 5.1 10.0 20.7 19.1 0

Butter 2.8 0.6 0.5 0 0 0.1 0 0 0 0.1

Margarine 5.9 2.3 8.6 0 0 0.1 0 0 0 0.1

Shortening 0 0 19.9 0 0 0 0 0 0 0

Lard, beef tallow 0 0 0.6 0 0 0 0 0 0 0

Salad, cooking oils 0 0 39.8 0 0 0 0 0 0 0

Total fats, oils 8.7 2.9 69.4 0 0 0.2 0 0 0 0.2

Sugars, sweeteners 0 0 0 0 0.1 0.7 0 0.2 0 0

Miscellaneous foods 2.2 5.5 0.5 1.0 0.6 1.3 2.8 1.4 2.2 0

Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0

*See table notes.

A Summary Report 21
Table 4c. U.S. food supply: Percentage of minerals contributed by major food groups, 1990-99*

Foods Calcium Phosphorus Magnesium Iron Zinc Copper Potassium Sodium Selenium

Meat 1.3 14.8 6.5 9.9 26.4 9.5 10.5 12.2 16.9

Poultry 0.9 7.1 4.1 3.6 7.7 2.3 4.2 3.8 7.7

Fish 0.9 2.3 1.6 1.4 2.1 1.6 1.3 2.6 4.7

Total meat, poultry, & fish 3.1 24.2 12.2 14.9 36.2 13.4 16.0 18.6 29.2

Whole milk 12.0 5.5 3.4 0.2 2.5 0.6 3.9 3.5 2.4

Lowfat milks 21.5 10.0 5.9 0.4 4.4 1.0 7.2 6.5 4.4

Cheese 23.1 9.7 2.3 0.8 6.4 0.5 0.9 14.0 3.1

Other dairy 16.3 8.3 5.1 0.4 3.3 0.6 6.9 7.5 2.4

Total dairy 72.9 33.5 16.7 1.8 16.6 2.7 18.9 31.5 12.3

Eggs 1.7 3.6 0.9 2.1 2.4 0.2 1.1 3.1 6.4

Legumes, nuts, & soy 4.4 6.1 13.4 7.6 5.5 19.7 9.3 0.3 7.1

Grain products 4.9 19.1 23.0 53.6 27.9 22.6 9.0 0.8 39.6

Citrus fruits 1.2 0.7 2.1 0.5 0.3 1.7 3.9 0.1 0.1

Noncitrus fruits 1.4 1.2 4.3 2.0 0.9 4.8 7.3 1.7 0.4

Total fruits 2.6 1.9 6.4 2.5 1.2 6.5 11.2 1.8 0.5

White potatoes 0.9 2.8 5.2 3.6 2.5 8.8 12.8 3.0 1.4

Dark-green, deep-yellow

 vegetables 1.1 0.8 1.5 1.0 0.6 1.2 2.4 1.0 0.2

Tomatoes 0.9 1.0 2.3 1.6 0.7 4.1 4.7 11.8 0.2

Other vegetables 3.6 2.9 5.0 3.6 2.5 4.5 6.5 11.9 0.7

Total vegetables 6.5 7.5 14.0 9.8 6.3 18.6 26.4 27.7 2.5

Butter 0.1 0.1 0 0 0 0 0 3.4 0

Margarine 0.4 0.2 0.1 0 0 0 0.1 8.6 0

Shortening 0 0 0 0 0 0 0 0 0

Lard, beef tallow 0 0 0 0 0 0 0 0 0

Salad, cooking oils 0 0 0 0 0 0 0 0 0

Total fats, oils 0.5 0.3 0.1 0 0 0 0.1 12.0 0

Sugars, sweeteners 0.8 0.3 0.8 1.0 0.4 3.5 0.5 3.8 1.0

Miscellaneous foods 2.6 3.5 12.5 6.7 3.5 12.8 7.5 0.4 1.4

Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0

*See table notes.

22 Nutrient Content of the U.S. Food Supply, 1909-99