Us Food Consumption Trends Frjan2000b

8/14/2019 Us Food Consumption Trends Frjan2000b

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FoodReview Volume 23, Issue 1

8

A Century of Change in Americas Eating Patterns

How Foo d C onsum p tion IsMeasu r ed

Food supply and utilization data,compiled and published annually by

USDAs Economic Research Service,measure the flow of raw and semi-processed food commodities throughthe U.S. marketing system. Theseries provides continuous data backto 1909 and is typically used to mea-sure changes in food consumptionover time and to determine theapproximate nutrient content of thefood supply.

Food supply data, also known asfood disappearance data, reflect theamount of the major food commodi-

ties entering the market, regardlessof their final use. The total amountavailable for domestic consumptionis estimated by food disappearance

data as the residual after exports,industrial uses, seed and feed use,and year-end inventories are sub-tracted from the sum of production,beginning inventories, and imports.

The use of conversion factors allowsfor some subsequent processing,trimming, spoilage, and shrinkage inthe distribution system. However,the estimates also include residualuses for which data are not available(such as miscellaneous nonfood uses,and changes in retail and consumerstocks). Consumption estimates de-rived from food disappearance datatend to overstate actual consumptionbecause they include spoilage andwaste accumulated through the mar-

keting system and in the home. Fooddisappearance data are used moreappropriately as indicators of trendsin consumption over time.

Food disappearance estimates foranimal productsmeats, eggs, anddairy productsinclude that whichwas produced and consumed onfarms and in rural nonfarm and

urban households. Annual consump-tion estimates for both commercialvegetables (fig. 15) and vegetablesfrom home gardens (fig. 16) weremade through the early 1970s. Sincethen, estimates of home-garden pro-duction have been sporadic becauseof spotty data. Home production ofother crop foods like cereal products,caloric sweeteners, and vegetablefats was deemed too little to botherestimating, even in 1909.

Major Trends in U.S. FoodSupply, 1909-99

Credit: USDA

For more information, contact

Judy Putnam at (202) 694-5462, ore-mail [email protected]


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A Century of Change in Americas Eating Patterns

J anuary-April 2000

9

Foo d Spe nding

Total food expenditures by families and individuals, adjusted for inflation, increased in most years since the end of the GreatDepression, yet the share of income spent for food declined from 24 percent in 1929 to 11 percent in 1998. Also, a higher

proportion of consumers food spending is going to food away from home. Both trends are indicators of an increasinglyaffluent society.

Source: USDA's Economic Research Service.

0

4

8

12

16

20

24

28

0

100

200

300

400

500

600

700

1929

Percent of disposable income Billion dollars

Total food expenditures by families andindividuals in constant 1996-98 dollars

39 49 59 69 79 89 98

(right sca le)

Share of income spent for food(left scale)

Figure 1

Food Expenditures


Figure 2

Sha re of Inc om e Spe nt on Foo d by Fa m ilie s a nd Individua ls

391929 5949 69 79 89 98

Percent of disposable income

Total food

Food at home

Food away from home

0

5

10

15

20

25

30


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10

A C entury of Change in Americas Eating Patterns

Foo d Sup p ly

The U.S. food supply provided 300 calories more a day per person in 1994 than in 1909. Calories from the food supply, adjustedfor spoilage and waste, increased from 2,220 per person in 1970 per day to 2,680 in 1997.

Calories per person per day

Total food supply1


3929191909 49 59 69 79 89 98

2,000

2,500

3,000

3,500

4,000

Food supply adjusted forspoilage and waste

Figure 3

C a lor ie s Ava ila ble

Number per capita

Total eggs

In-shell eggs

Processed egg products


3929191909 49 59 69 79 89 99

Figure 4

Egg Consumption

0

100

200

300

400

500

Egg Consumption

Long-term decline in egg consumption leveled off in the 1990s as rising use of processed egg products outpaced declininguse of in-shell eggs.


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J anuary-April 2000

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M e a t C o n su m p t io n

Total per capita meat consumption reached record highs in the 1990s. While red meat still dominates, poultry has increased inpopularity. Between 1909 and 1999, consumption of chicken quintupled from 10 pounds per person a year to 54 pounds,which compares with increases in consumption of beef and pork of 24 percent and 15 percent.

Figure 5

Tota l M e a t C onsump tion

Pounds per capita, annual average1


1Boneless, trimmed weight. Includes organ meats.

1909-19 1920-29 1930-39 1940-49 1950-59 1960-69 1970-79 1980-89 1990-990

50

100

150

200

250

GameFish

Poultry

Red meat

Pounds per capita1

Beef

Pork

Chicken


1Boneless, trimmed weight. Excludes beef and pork organ meats.

Figure 6

Be e f, Pork , a nd C hicke n C onsum ption

0

20

40

60

80

100

3929191909 49 59 69 79 89 99


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12


Dairy Consumption

Beverage milk consumption reached record lows in the 1990s. Steep declines in whole milk and buttermilk far outpaced anincrease in milks that were lower in fat than whole milk. In 1945, Americans drank more than four times as much milk as theydid carbonated soft drinks. In 1998, they downed 2-1/3 times more soda than milk. In 1998, Americans consumed an average7-1/2 times more cheese than in 1909.

0

10

20

30Pounds per capita

Figure 9

Cheese Consumpt ion

3929191909 49 59 69 79 89 99


Total cheese

American

Italian

Other

Gallons per capita


11947 is the first year for which soft drink consumption data areavailable.

Figure 8

M ilk C onsump tion C om pa re d With Soft Dr inkConsumpt ion

959085807570656055501945

Beverage milk

Carbonated soft drinks1

0

10

20

30

40

50

60

Gallons per capita


Figure 7

Milk Consumption

3929191909 49 59 69 79 89 99

Total beverage milk

Whole milk

Buttermilk

Milks lower in fatthan whole milk

50

40

30

20

10

0


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J anuary-April 2000

13

Fa t C onsum ption

Consumption of added fats doubled between 1909 and 1998. Added fats include those used directly by consumers, such as butteron bread, as well as shortenings and oils used in commercially prepared cookies, pastries, and fried foods. Added fats do notinclude fats naturally present in foods, such as in milk and meat. Consumption of table spreads declined in the 1990s as concernabout fat intake and trans fatty acids increased. Average annual consumption of salad and cooking oils was 13-1/2 times higherin the 1990s than in 1909-19.

3929191909 49 59 69 79 89 98 3929191909 49 59 69 79 89 98

Source: USDA'sEconomic Research Service.Source: USDA's Economic Research Service.

Pounds per capita, fat-content basis

Figure 10

Tota l Ad de d Fa ts C onsump tion

Pounds per capita, product-weight basis

Figure 11

Ta ble Sprea d C onsump tion

0

10

20

30

40

50

60

70

0

5

10

15

20

25

Total table spreads

Butter

Margarine

Pounds per capita

Figure 12

Sa la d a nd C ook ing O il C onsum pt ion

Salad and cooking oils

Baking and frying fats


0

5

10

15

20

25

30

3929191909 49 59 69 79 89 98


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Fruit a nd Ve ge ta ble C onsum ption

In 1998, Americans consumed a little less fresh fruit and a lot more processed fruit than in 1919. Americans also consumed anaverage 80 pounds more citrus fruit, 5 pounds more melons, and 30 pounds more noncitrus fruit in 1998 than in 1919. In 1919compared with 1998, consumption of commercial vegetables was lower, but consumption of home-produced vegetables was higher.

Pounds per capita, fresh-weight equivalent

Figure 13

Fre sh a nd Proc e sse d Fruit C on sum ption


Figure 15

C o m m e rc i a l V e g e ta b le C o n su m p tio n


Figure 16

H o m e - P ro d u c e d V e g e ta b le C o n su m p tio n


Figure 14

C itrus Fruit, M e lon, a nd No nc itrus Fruit C onsum p tion

Fresh fruit

Noncitrusfruit

Melons

Citrus fruit

Potatoes

Sweet

Potatoes

Othervegetables

Legumes

Processedfruit


1919 1998


1919 1998

180

302

416131

11

295

180

295


1919 1998


1919 1998

0

50

100

150

200

250

300

0

50

100

150

200

250

300

0

100

200

300

400

500

0

30

60

90

120

150


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J anuary-April 2000

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G ra in Prod uc t Co nsum ption

In 1998, Americans consumed 100 pounds less of grain products than in 1909.

Pounds per capita

Figure 17

G ra in Prod uc t C onsump tion

Total grain products1

Wheat

CornRice


1Total also includes oat, barley, and rye products not shown separately.

3929191909 49 59 69 79 89 980

50

100

150

200

250

300

Added Sugar Consumpt ion

Consumption of added sugars nearly doubled between 1909 and 1998.

Pounds per capita, dry weight

Figure 18

Ad de d Suga r C onsum pt ion

Total caloric sweeteners

Cane and beet sugar

Corn sweeteners


3929191909 49 59 69 79 89 990

40

80

120

160

Us Food Consumption Trends Frjan2000b

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