NUTRIENT CONTENT OF THE U.S. FOOD SUPPLY RECENT DATA AND HISTORICAL CONTEXT

NUTRIENT CONTENT OF THE U.S. FOOD SUPPLY RECENT DATA AND HISTORICAL CONTEXT

CONTENTS

PREFACE

Chapter 1 NUTRIENT CONTENT OF THE U.S. FOOD SUPPLY: DEVELOPMENTS BETWEEN 2000-2006

ABSTRACT

INTRODUCTION

PURPOSE

METHODOLOGY

Per Capita Consumption Estimates

Food Composition Data

Food Energy

Availability of Calories

MACRONUTRIENTS AND DIETARY COMPONENTS FLUCTUATE BETWEEN 2000 AND 2006

Sources of Macronutrients

Carbohydrate and Fiber

Protein

Fats

MICRONUTRIENTS FLUCTUATED OVER THE PERIOD

Vitamins

Vitamin A, Carotenes

Vitamin E

Vitamin C

Thiamin, Riboflavin, Niacin

Vitamin B6

Folate (DFE)

Vitamin B12

MINERALS

Calcium

The Contribution of Other Major Food Groups to the Amount of Calcium Available for Consumption

Phosphorus

Magnesium

Iron

Zinc

Copper

Potassium

Sodium

Selenium

REFERENCES

Chapter 2 NUTRIENT CONTENT OF THE U.S. FOOD SUPPLY, 1909-2004: A SUMMARY REPORT

ABSTRACT

INTRODUCTION

FOOD SUPPLY DATA

Per Capita Consumption Estimates

Food Composition Data

Food Supply Methodologies

AVAILABILITY AND SOURCES OF SELECTED NUTRIENTS, 1909-2004

Food Energy, Macronutrients, and Dietary Components

Vitamins and Minerals

Antioxidant Vitamins

B-Vitamins

Minerals

APPENDIX 1: SELECTED FOOD SUPPLY METHODOLOGIES

Meat, Game, and Fish

Meat

Game

Fish

Dairy

Breakfast Cereals

Ready-to-Eat Cereals

Cooked Cereals

Fruits and Vegetables

Vegetables

Juices

Fats and Oils

REFERENCES

End Note

INDEX