Buzby PutnamRevised 000

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Published on February 14, 2008

Author: Tomasina

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:  Grains: Trends in U.S. Per Capita Availability and Intake Jean Buzby and Judy Putnam Economic Research Service U.S. Per Capita Food Consumption Data: U.S. Per Capita Food Consumption Data First published in December 1941 Annual data extends back to 1909 Only source of time series data on food and nutrient availability in the country Major component of the Nation’s nutrition monitoring system U.S. Per Capita Food Consumption Data Major Uses: U.S. Per Capita Food Consumption Data Major Uses Analyze commodity markets Study relationships between … Income, prices, and consumption Diet and health Evaluate effects of technology and marketing changes over time Develop and manage public policies, regulations, and programs Cross-country comparisons (fao.org) Food Consumption As Reported by Producers and Consumers: Improving What We Know: Food Consumption As Reported by Producers and Consumers: Improving What We Know Per capita food availability (aka food supply) data Comes from producers and processors Overstates food intake New ways of adjusting for losses Individual food intake data Comes from a large sample of consumers Understates food intake New interviewing techniques to minimize underreporting Webster Definitions for “Consumption”: Webster Definitions for “Consumption” In economics … the using up of goods and services: opposed to production the amount used up The act or process of consuming To eat or drink especially in great quantity <consumed several kegs of beer> Estimating U.S. Food Consumption: Estimating U.S. Food Consumption Equals Production + Beginning Inventories + Imports Exports + Farm and Industrial Use + Ending Inventories U.S. Food Consumption (Availability) Minus U.S. Per Capita Food Consumption Data: U.S. Per Capita Food Consumption Data Food Availability Estimates, 1909-2002 Derived from food availability estimates: Nutrient Availability Estimates, 1909-2002 Food Intake Estimates/Pyramid Servings, 1970-2002 Slide 8: Nutrient Availability Estimates, 1909-2000 Amounts per capita per day of food energy and 27 nutrients and food components in the U.S. food supply Nutrients contributed from major food groups, per capita per day Food Intake/Pyramid Servings Derived from Food Availability Data: Food Intake/Pyramid ServingsDerived from Food Availability Data ERS uses aggregate food availability data, adjusts for losses, and converts the remaining supply into Food Guide Pyramid servings. These are then compared with servings recommendations for the U.S. population. Allows researchers to compare the amount and types of food available in the food supply with information from consumers about their actual food intake Calories: Total Food Supply and Food Supply Adjusted for Losses: Calories: Total Food Supply and Food Supply Adjusted for Losses Total food supply available for consumption1 Food supply adjusted for spoilage, cooking losses, plate waste, and other losses2 1Rounded to the nearest hundred. 2Not calculated for years before 1970. Calories per person per day The U.S. Per Capita Food Supply Changed Markedly Between 1970 and 2000: The U.S. Per Capita Food Supply Changed Markedly Between 1970 and 2000 Beverage milk Coffee Eggs Red meat Alcoholic beverages Poultry Carbonated soft drinks Cheese Fats and oils Grain products Caloric sweeteners Fish and shellfish Fruits and vegetables Calculated from food availability data. Grain Consumption Up From the 1970’s But Far Below Early 1900’s Highs : Grain Consumption Up From the 1970’s But Far Below Early 1900’s Highs Total Grain products1 Corn products Rice 1Total includes oat, barley, and rye products. Source: USDA’s Economic Research Service. Pounds per capita Wheat flour Grain Was the Major Source of Protein in the Early 1900s: Grain Was the Major Source of Protein in the Early 1900s Source: USDA, Center for Nutrition Policy and Promotion Grams Per Capita Per Day of Protein Folate in grain products more than tripled between 1997 and 2000 due to mandatory fortification of enriched grain products: Folate in grain products more than tripledbetween 1997 and 2000 due to mandatory fortification of enriched grain products 1909 2000 Source: USDA, Center for Nutrition Policy and Promotion Micrograms Per Capita Per Day of Total Folate 1997 Slide 15: Americans Now Consume One Grain Serving More Per Person Per Day Than Recommended Pyramid-based servings per capita per day 2003 food supply1 Recommended2 Flour and cereal products 10 9 1Adjusted for losses that totaled 31.4 percent of total food availability. Includes an ERS estimate of 0.6 serving from whole grain foods missing from the food supply database, such as popcorn. 2Based on 1992 Food Guide Pyramid. Adjusted Per Capita Food Supply: Out of Balance with Dietary Recommendations: Adjusted Per Capita Food Supply: Out of Balance with Dietary Recommendations 2000 data. *Based on a 2,200-calorie diet. Source: U.S. Department of Agriculture. Pyramid serving recommendation* Percent of Recommendation Slide 17: Key Fat (naturally occurring) Sugars (added) These symbols show fat and added sugars in food U.S. Food Guide Pyramid Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS Vegetables Group 3-5 SERVINGS Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Fruit Group 2-4 SERVINGS Bread, cereal, Rice, & Pasta Group 6-11 SERVINGS Source: U.S. Department of Agriculture. Slide 18: Visit our website at... www.ers.usda.gov/ and explore our consumption data at http://www.ers.usda.gov/Data/FoodConsumption/ Jean Buzby, Ph.D. jbuzby@ers.usda.gov 202-694-5370

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