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OCR for page 5
C. EDITH WEIR
Overview of the
Role of Animal Products
in Human Nutrition
This overview of the role of animal products in human nutrition begins
with a look at the limitations of the available data. First, we need to
know what quantities of animal products are being consumed. Reliable,
precise data on the present consumption of meat and animal products
that can be used to express the nutritional contribution of these foods
in U.S. diets are not readily available.
MAJOR SOURCES OF DATA
Several sources of data provide information on the amount of meat and
animal products in the U.S. dietary. The five major sources are: na-
tional per capita estimates, surveys of foods used by households, sur-
veys of foods ingested by individuals, the Ten-State Nutrition Survey,
and the Health and Nutrition Examination Survey.
The national per capita estimates of the number of pounds of the
various food commodities available for use by the civilian population
are developed annually by commodity specialists of the USDA (Clark,
19751. These estimates, often referred to as "disappearance data," are
obtained by adding the total quantities of food produced in the country
each year, the quantities of food carried over from the previous year,
and all imported food. Deducted from these totals are the quantities that
are exported, left over at the end of the year, taken by the armed forces,
and used for feed, seed, or nonfood purposes. Estimated losses occurring
in distribution channels are deducted. The remaining food is considered
s
OCR for page 6
E DI TH WEIR
to have "disappeared" into civilian channels and to approximate annual
civilian consumption. Per capita consumption is obtained by dividing
total civilian consumption by the number of people eating out of civilian
food supplies (based on current census data).
The nutritive value of the per capita food supply is obtained by
multiplying the quantities of foods consumed (about 250 items measured
on a retail weight basis) by appropriate food composition values. Most
of the values are taken from Table 2 of USDA Agriculture Handbook
No. 8, Tables of Food Composition. Estimates of the nutritive value of
the food supply cover only food commodities. Annual consumption and
nutrient estimates are available starting with 1909 (USDA, 19701. Cur-
rent estimates are published annually in the November issue of National
Food Situation, published by the USDA's Economic Research Service.
Estimates of food consumption and of the nutritive value of the food
supply are used chiefly to study trends (Friend, 1967; Clark, 1975~.
They show the marked changes that have occurred in our food con-
sumption and the nutrient content of the average diet over the years.
Table 1, showing a dramatic change in sources of protein, is an example
of how the data can be used.
Although the estimates show the quantities of specific nutrients avail-
able for consumption in the country as a whole, they do not take into
account losses and waste after food leaves the retail outlet or variations
in the distribution of food among different population groups. Neither
do they deduct for food fed to pets. Hence, these nutrient levels provide
only an indirect measure of the food actually consumed by people and
of the nutritional adequacy of the national food supply.
The estimates of nutrients in the food supply, published each No
TABLE 1 Protein Available per Capita per Day and Sources (Se-
lected Years, United States ~ a
Total
Protein Animal Vegetable
Year (g) (%) (%)
1901-1913 102 52 48
1925-1929 95 55 45
1935-1939 90 56 44
1947-1949 95 64 36
1957-1959 95 67 33
1965 96 68 32
1972 101 70 30
a SOURCE: Clark ( 1975) ~
OCR for page 7
Role of Animal Products in Human Nutrition
7
vember in National Food Situation, do have an advantage over national
survey data (USDA, 1967) in that they are developed annually rather
than every 10 years. They also are easier to use when one wishes to
obtain estimates of certain proportions for example, proportions of
animal and vegetable protein.
Surveys of foods used by households are made periodically by the
U.S. Department of Agriculture (USDA, 1967; Clark, 19751. The first
nationwide survey based on statistical sampling of households was made
in 1936-1937. Since then, four large-scale studies have been made- in
1942, 1948, 1955, and 1965-1966. The latest nationwide study in-
cluded about 15,000 households and obtained information that could
be used to classify families by income, size of household, and geo-
graphic region. The "list recall" method was used to obtain data on
food bought, produced, or obtained from other sources and used up
during a 7-day period. No deduction was made for loss or waste of
edible food. Food fed to pets was presumably excluded. Many persons
think that estimates made by this method are too high. These studies
provide food-consumption data only on household averages, not on
individuals. They are useful in evaluating regional and economic differ-
ences, dietary adequacy, and shifts or trends in intake of food groups.
Table 2, based on the 1965-1966 food consumption survey, estimates
the percentage of different meat products used per person in four geo-
graphic regions. Beef intake was higher in the western states (41% of
all meat eaten) than in the southern states (32% ), and more pork was
used in the north central states (25%) and southern states (26%~.
Surveys of food used by households should be made at least every
10 years. Food prices, food habits, life-styles, and food supplies have
changed markedly since the last survey in 1965-1966. Even so, these
are the best data on household food consumption that we have.
TABLE 2 Percentage of Different Meat Products Used per Capita in
Four Regions a
North
Northeastern Central Western Southern
States States States States
Beef 35 39 41 32
Pork 21 25 21 26
Poultry 19 17 18 20
Lunch meat 10 11 9 9
Fish, shellfish 8 6 7 10
Other meat 7 2 4 3
~ SOURCE: USDA (1967) .
OCR for page 8
8
C. EDITH WEIR
In 1965-1966 the USDA (1969) also made a survey of foods ingested
by individuals. It differed from the household study in that the food was
measured at the menu level the so-called food intake of individuals-
in which there is presumably no loss. About 14,500 persons were in-
cluded. Data from this survey are likely to underestimate results be-
cause of the difficulty in getting respondents to report on all the day's
food in an unstructured schedule. When the results of the nutrient in-
take of individuals (suitably weighted together) are compared with the
household data, a considerable gap exists. The household data are larger
by a margin that is even greater than might be expected to result from
considerable waste of food.
The Ten-State Nutrition Survey, 1968-1970, was made by the De-
partment of Health, Education, and Welfare (USDHEW, 1972a,b). The
survey included selected populations from 10 states and New York
City. It was the largest survey of nutritional status ever made in the
United States; 40,000 persons had some type of examination to evaluate
their nutritional status. Primary emphasis was on lower-income groups.
Dietary data were provided for 11,000 persons. Only a limited amount
of statistics on foods consumed is given in the reports. These are pri-
marily on the frequency with which food groups are consumed. Tables
on the percentage contribution of food groups to the total nutrient con-
tent are shown for all sex-age groups in the survey. Two types of 24-h
food-recall information were obtained. One was on household use of
food without regard to distribution among household members. The
other was on selected individuals from the groups most likely to be at
nutritional risk: persons 60 years of age or older, pregnant and lactating
females, boys and girls 10-16 years of age, and children under 3 years.
The main purpose in obtaining this dietary information was to relate to
the biochemical and clinical data. Although the food-intake data are not
representative of the national picture, further analysis could be useful
in defining the role that selected or fabricated animal products might
have in improving the nutritional status of this population group within
existing economic constraints.
The Health and Nutrition Examination Survey, which is now part
of the National Health Survey authorized by Congress in 1956, is
an ongoing program of the Department of Health, Education, and
Welfare. Its purpose is to measure and monitor the nutritional status of
the U.S. population (USDHEW, 19741. The nutritional aspect was in-
troduced in 1971, and preliminary findings for 1971-1972 have been
published. Dietary information is of two types: a 24-h recall of food
intake of individuals and information on frequency of use of major
food groups. Information to date does not include data on food groups or
commodities.
OCR for page 9
Role of Animal Products in Human Nutrition
All of the food consumption studies have a common basis for cal-
culating the nutrient contributions of the food groups. All the studies
rely on USDA Agriculture Handbook No. 8, Tables of Food Composi-
tion, for converting food intake to nutrient intake. Estimates of nutrient
contributions are no closer to actual ingestion of nutrients than are the
values given in the tables. Future estimates will be no closer to actual
ingestion figures than the values in the Nutrient Data Bank are to the
character of the food supply unless reliable methods are developed to
measure biologically available forms of nutrients. Other sources of in-
formation, including manufacturing, retail store, and marketing statistics
on consumption of animal products, were examined as possible sources
of information; but none of these had the consistency and completeness
necessary to provide reliable indications of change on a national scale.
9
FOODS OF ANIMAL ORIGIN
Available data do provide much useful information on consumption
of meat and animal products (Table 31.
The total consumption of beef and veal per person has increased for
several years. On a carcass-weight basis, beef consumption increased
from 59.1 lb in 1920 to 63.4 lb in 1950, 85.1 lb in 1960, and an esti-
mated 115.4 lb in 1974. Resistance to price increases caused a drop
TABLE 3 Consumption of Meat, Chicken, and Turkey (lb per Capita
per Year) ~
Lamb and
Year Beef b Veal b Pork b Mutton b Chicken c Turkey
1920 59.1 8.0 63.5 5.4 13.7 1.3
1930 48.9 6.4 67.0 6.7 15.7 1.5
1940 54.9 7.4 73.5 6.6 14.1 2.9
1950 63.4 8.0 69.2 4.0 20.6 4.1
1955 82.0 9.4 66.8 4.6 21.3 5.0
1960 85.1 6.1 64.9 4.8 28.1 6.1
1965 99.5 5.1 58.7 3.7 33.4 7.5
1970 113.7 2.9 66.4 3.3 41.5 8.2
1971 113.0 2.7 73.0 3.1 41.4 8.5
1972 116.1 2.2 67.4 3.3 43.0 9.1
1973 109.6 1.8 61.6 2.7 41.4 8.7
1974 115.4 1.9 66.0 2.3 41.5 9.4
a SOURCE: November issues of National Food Situation, published by Economic Research
Service, USDA.
b Carcass weight.
c Ready-to~ook weight.
OCR for page 10
10
C. EDITH WEIR
to 109.6 lb in 1973. Veal consumption declined from 8 lb in 1920
to l.91bin 1974.
Pork consumption has not changed a great deal. Lamb and mutton
make up only a small part of the meat intake, and their consumption
declined from 5.4 lb in 1920 to 2.3 lb in 1974. Chicken and turkey con-
sumption increased mainly during the years 1970-1975. On a ready-to-
cook basis, chicken increased from 13.7 lb in 1920 to 20.6 lb in 1950,
28.1 lb in 1960, and 33.4 lb in 1965. It has stayed around 41.5 lb in
all but one year since 1970. Turkey increased from 1.3 lb in 1920 to
4.1 lb in 1950, 6.1 lb in 1960, 7.5 lb in 1965, and 9.4 lb in 1974.
Per capita estimates of egg consumption showed a steady decline
from 334 in 1960 to 294 in 1973. Table 4 shows the quantity of meat,
poultry, and eggs purchased per week on a household-use basis in
1965-1966 (USDA, 19671. The average size of households in the 1965-
1966 survey was 3.29 persons. Purchase of meat, poultry, and fish
increased 1105to between 1955 and 1965.
On an average, the amount of dairy products used by a household
in 1965 (Table 5) is 905to of the amount used in 1955. Data on con-
sumption of milk and milk products by individuals in 1965 are given in
Figure 1. The consumption is expressed as calcium equivalents. In
examining the data, one should be mindful of the 1974 recommended
dietary allowances (RDA), which are 360 g for infants 0-6 months,
540 g for infants 6 months to 1 year, 800 g for children 1-10 years,
and 1,200 g for children 11-18 years and for all adults (NRC, 1974~.
For men over age 19, milk consumption decreases from 2-3 cups a
day to about 1 cup. Milk provides the recommended amount of calcium
for infants, about three fourths of that needed by young children, and
one half of that needed by young men until 19 years of age, but less than
one half of that needed by young women 11-19 years of age. Less than
TABLE 4 Quantity of Meat, Poultry, and Eggs Purchased (per
Household per Week) a
Meat
Total
Beef
Pork
Lunch meat
Poultry
Total
Chicken
Eggs
11.05 lb
5.43 lb
3.61 lb
1.42 lb
2.81 lb
2.62 lb
1.84 doz
a SOURCE: USDA (~967) .
OCR for page 11
Role of Animal. Products In Human Nutrition
11
TABLE 5 Quantity of Dairy Products Purchased (per Household
per Week) a
Milk
Fresh fluid, total
Fresh fluid, skim
Evaporated
Nonfat dry
Cream
Fresh fluid
Ice cream, sherbet
Cheese
Total
Cottage
8.90 qt
0.62 qt
0.62 lb
0.13 lb
0.14 qt
1.36 qt
1.16 lb
0.48 lb
a SOURCE: USDA (1967).
One third of adult needs for calcium are being met by milk and milk prod-
ucts. Girls begin to decrease their intake of milk at 12 years, while their
calcium needs are still high, and, as women, continue to consume less
milk than is needed to meet their calcium needs. Meat, poultry, and
fish intake increases through ages 20-34, then decreases (Figure 21.
Highest consumption is during the years 20-34. Over 85% of the
persons in each sex-age group used some meat, poultry, or fish during
the day of the survey.
GRAMS
800
600
400
200
o
Quantity per Person in a Day
Male and
~ ~ i ~ I I i i 1 1 1 i
U11051 1 2 IS ~t-11 12 14 lS 17 1~1, 2~4 ~S-Sl Scow IS 74 IS
. ~ 0~!
' AGE IN YEARS
FIGURE 1 Calcium contribution to the diet by milk and milk products. Agri-
cultural Research Service, USDA.
OCR for page 12
12
GRAMS
300
250
200
150
100
50
o
C. EDITH WEIR
Quantity per Person in a Day
Male and
_ Female
Mile !
:-:-:-
·:-:-:
:-:-:
·:-:-:
:-:-:
.......
·:-:-:
:-:-:
·:-:-:
:-:-:
.~
:-:-:
·:-:-
:-:-:
·:-:
.~. ._
.:.:- ~
..'.'.1
21
...-.
_ ·..2.
1
_
Female
In AL
... ~ ~
~ Lo
UNDER 1~2
' ~11 12-14 1~17 1~19
AGE IN YEARS
2~34 As' s~64 6~'
IS
0VE!
FIGURE 2 Meat, poultry, and fish consumption by men, women, and children in
1965. Agricultural Research Service, USDA.
According to USDA "disappearance" statistics (Friend, 1974), foods
of animal origin (meat, dairy products, and eggs) supplied the following
percentages of calories and specific nutrients to the average American's
diet in 1973: energy, 34; protein, 66; fat, 52; calcium, 82; phosphorus,
66;iron, 36; magnesium, 36; vitamin A, 44; thiamine, 39; riboflavin,
70; niacin, 43; vitamin Be, 55; and vitamin B12, 90. These values reflect
the great importance of foods of animal origin in our diet. When con-
sidering the values for energy and fat, we should remind ourselves that
these are disappearance data not values for actual ingestion. They do
not take into account the amount of fat removed during trimming,
processing, cooking, and so on.
AVAILABILITY OF FOOD ENERGY
Food energy available per capita (3,290 calories per day) was about
5% lower in 1973 than the 1909-1913 high (3,490 calories) (Fig-
ure 31. (These are disappearance data, not estimates of calories in-
gested.) However, from 1910 until the late 1960's, available food
energy trended downward. It was estimated that 10% fewer calories
were available in 1969 than in 1910. The recent increases in calories
available in the food supply represent increases in protein and fat
(Figure 41. From 1910 to 1973, the proportion of calories derived
OCR for page 13
Role of Animal Products in Human Nutrition
Per Capita Civilian Consumption
OF 1909-13-
150
125
100
75
50
FIGURE 3 Estimated energy sources
Agricultural Research Service, USDA.
13
Food energy
.
Fc t ca vies _
I '_. a-` I I ,--,-R
, _
Proteins | ~~
1
Carbohydrate
1,,,,1,,,,1,,,,1,,,, ... ..
, , , , 1 ,, ,,
'
1910 1920 1930 1940 1950 1960 1970 1980
5-YEAR MOVING AVERAGE
A PRELIMINARY
in the available food supply, 1910-1980.
from fat increased from 32% to 42%, the proportion derived from
carbohydrate decreased from 56% to 46%, and the proportion derived
from protein remained fairly stable at 12%. The amount of protein
from animal sources (Figure 5) has increased, and so has the amount of
fat from vegetable sources (Figure 6) . Energy from carbohydrate sources
has decreased, with starch showing the greatest change. Referring again
to the survey of food ingested by individuals (USDA, 1967), milk
products provided for adult males 10.7% of the food energy; meat,
poultry, and fish, 31.2%; and fats and oils, 6.7% (Table 61. Adult
females obtained 11.9% of food energy from milk; 28.9% from meat,
TABLE 6 Contribution of Food Groups to Energy Intake a
Food Energy ( % )
Food Group Males Females
Milk, milk products 10.7 11.9
Meat,poultry,fish 31.2 28.9
Green, yellow vegetables 0.4 0.6
Fats, oils (table fats, other
fats and oils) 6.7 6.2
a SOURCE: USDA (~969).
OCR for page 14
75
50
25
14
% OF FOOD ENERGY (calories)
~2" ~"2 "I "''2';;; ' ' ' '"' I
C. EDITH WEIR
~ ~-~
A\\\\\\\ ~. NOUN
~\\~` `~.~` COCA - `~ -
O _
1910 1920 1930 1940
PER CAPITA CIVILIAN FOOD SUPPLY
1950 1960 1970 1980
1973 PRELIMINARY DATA
FIGURE 4 Changes in source of calories in the diet, 1910~1973. Agricultural
Research Service, USDA.
%
80
60
40
20
O
a ................ .
................ ...............
................. ...............
................ ...............
a ...............
................ ...............
................ ............... .
................. ...............
, ...............
................ ...............
................ ...............
................ ...............
................ ..............
............. -. ..............
................ ..............
................ _
.;;;FLOUR ~ CEREAL PRODUCTSe 2
...............
..:..::::
A -
...............
· ::
.: :
..............
........ ,
...............
· ~ ~ e
Us//////
. ,
................
,...............
................
,...............
............... l
...............
................
...............
· ~
Hi*
:1""
1910 1920 1930 1940 1950 1960 1970 1980
CIVILIAN FOOD CONSUMPTION. ~ TOTAL ANIMAL SOURCES. ^1973PRELIMINARY.
FIGURE 5 Sources of dietary protein, 191~1973. Agricultural Research Ser
v~ce, USDA.
OCR for page 15
Role of A nimal Products in Human Nutrition
15
poultry, and fish; and 6.2% from fats and oils. Meat, poultry, fish, and
eggs provide about 42% of the total energy ingested.
AVAILABILITY OF PROTEIN
Overall estimates of available protein have not changed a great deal
since 1910 (Figure 31. The overall consumption was highest in 1909-
1913 (102 g), lowest in 1935 (58 g), and for years fluctuated around
95 g. The 1974 RDA for protein were revised downward and are now
56 g per day for men over 23 years (NRC, 19741. RDA'S for other
groups also are less. Shifts in the sources of protein have taken place
(Figure 51. Over two thirds of the protein in 1973 came from animal
products compared with one half in 1910. In 1973, meat, poultry, and
fish provided the largest share of the protein, and dairy products the
second largest share. Together they provided more than the RDA for an
adult man.
Higher consumption of beef and poultry accounts for most of the
gains in protein from the meat, poultry, and fish group. Beef consump-
tion in 1973 was about 50% higher than in 1910. Poultry consumption
was almost three times as great. Beef furnished one tenth of the total
protein in 1910 and one seventeenth in 1973 (Friend, 19741.
Protein provided by dairy products increased from 16% in 1909-
1913 to 24% by the early 1960's but has since decreased 1%. Some
dairy foods have steadily increased their proportionate contribution of
protein. Cheese and frozen dairy foods are among the gainers. Fluid
and evaporated whole milk steadily increased their share from 1909-
1913 into the 1940's. Since then, their share has declined, but in 1973
it remained considerably higher than in earlier years.
CONSUMPTION OF FAT
The U.S. consumption of fat from food increased from 125 g per capita
per day in 1909-1913 to 156 g in 1973- an increase of 25% (Fig-
ure 6~. The increase in total consumption of fat has taken place at the
same time that the intake of fats from animal sources has been steadily
decreasing. Animal sources declined from 104 g in 1909-1913 to 93 g
in 1973. This may be somewhat higher in 1974 because of the drop in
meat consumption in 1974.
The increases in fat from vegetable sources reflect the increased use
of margarine and salad and cooking oils (Rizek et al., 19741. (See
Figure 7.) During the same period, the proportion of fat consumed
as butter, lard, and edible beef fat decreased from almost 75% in
OCR for page 16
16
1909-13
1935-39
~-
C. EDITH WEIR
(Grams)
, __ 2
I/// ~ 1 2 5
Do. ::. . ~ ^~\~\~M
~:.~: ~ ~/~//~ 133
1947-49
:::· ~ ~
At, .s.:~< .~. a.. i~ ~ ~t ~ // 141
1965
1972
1973^
~Vegeta ble
l ~
~ 145
~\~\\\-\~\\\\\\\\\\\\\\\\\\\\\\\Nw
////////////////,//~ 156
~//~/~1156
-
~Animal
PER CAPI HA PER DA Y. ~ PREL NINA ~ Y.
FIGURE 6 Changes in amount of fat in the diet from vegetable and animal
sources. Agricultural Research Service, USDA.
%
75
50
25
o
AIL
1909-13 1947-49 1957-59 1972^
PER CAPI TA C/ VILIAN FOOD SUPPL Y
PRELIMINARY
Edible beef fat
(indiren use) ~
~ Lard
(direct use) J
Butter
M argarine
Shortening
Salad ~
cooking oil
FIGURE 7 Contribution of various types of fats and oils to available food supply.
Agricultural Research Service, USDA.
OCR for page 17
Role of Animal Products in Human Nutrition 17
1909-1913 to about 255to in 1972. Changes in the amount of nutrient
fat available from meat sources also occurred during this period (Rizek
et al., 1974) (see Figure 81. Again, it is well to remember that these
data do not take into account trimming, processing, cooking losses, or
plate waste and are considerably higher than the quantities actually in-
gested. For data more indicative of individual and household con-
sumption, the nationwide food consumption surveys are essential. The
most recent data on this basis are from 1965-1966. Since then, many
changes have occurred in eating habits and in foods available in the
market.
The source of dietary fat from dairy products has also changed
(Rizek et al., 1974) (see Figure 91. About 25% now comes from
cheese, slightly less than 50% from whole milk, and the remainder
from other types of milk, cream, and frozen desserts. The contribution
by cream decreased from about 25% in 1909-1913 to about 5% in
1972, and the contribution by frozen desserts increased.
SOURCES OF VITAMINS AND MINERALS
Meat and animal products also are major contributors of vitamin A,
providing about 37.5% of the dietary vitamin A in the diets of males
0'
an
50
25
/////
ii
at at m
~8~
~ooo X
~ ~ .
1909-13 1957-59 1965 1972
PER CAPITA CIVILIAN fOOD SUPPLY
~ PRELIMINARY
Other
Fish
Pou Itry
Lamb, Veal
Beef
(fat cuts)
Pork
(lean)
FIGURE 8 Contribution of meat, poultry, and fish to nutrient fat in available
food supplies. Agricultural Research Service, USDA.
OCR for page 18
18
75
50
25
C. EDITH WEIR
% ~ ~ ~
_~ _ .
~1 V// ////A
E~
, ~Wholes
o
Cheese
Frozen desserts
Evaporated°
Low fat milk
Cream
1909-13 1947-49 1957-59 1972 ~
PER CAPITA CIVILIAN fOOD SUPPLY
O INCL UDES CONDENSED ~ PREL IMINA R Y
FIGURE 9 Contribution of fat from dairy products based on estimates of the
civilian food supply. Excludes butter. Agricultural Research Service, USDA.
and about 43.2% in the diets of females (Table 71. Per capita esti-
mates from the period 1925-1929 to 1973 show the increasing im-
portance of the meat group as a source of this vitamin (Figure 10~.
We are almost entirely dependent on eggs, dairy products, poultry, fish,
and meat for dietary sources of vitamin By, except for fortified foods
(Figure 111. The meat, fish, and poultry groups provide about 70%
of this vitamin, dairy products 10%, and eggs 10%. Per capita avail-
ability of vitamin By in the food supply was 9.7 ,ug per day in 1973,
15% more than in 1909-1913 (Friend, 19741. Vitamin By, for which
TABLE 7 Contribution of Food Groups to Vitamin A Intake a
Vitamin A Value ( % )
Food Group Males Females
Milk, milk products 9.8 8.5
Meat, poultry, fish 27.5 34.7
Green, yellow vegetables 16.7 17.8
Fats, oils (table fats, other
fats, and oils) 8.2 6.0
a SOURCE: USDA (~969).
OCR for page 19
Role of A nimal Products in Human Nutrition
PERCENT
10(
8
60
40
20
n
.... ...
1957
59
1925
29
1947
49
19
FATS, OILS ~ OTHER
DAIRY
EGGS
MEAT, POULTRY 8 F I SH
SWEETPOTATOES
FRU I TS
VEGETABLES
1973
FIGURE to Vitamin A contribution from food groups based on estimates of the
per capita civilian food supply.
PERCENT
80
60
40
20
o
1909-13 1957-59 1973
''73 D4rA PaEL`alu4Rr.
EGGS
DAIRY PRODUCTS
FISH
POULTRY
MEAT
FIGURE 11 Vitamin BE contribution from food groups based on estimates of
per capita food supply. Agricultural Research Service, USDA.
OCR for page 20
20
C. EDITH WEIR
the 1974 RDA was 3 fig for adults (NRC, 1974), is available in ample
amounts in the food supply. Animal sources provided three fifths of
the vitamin Be in 1973, but vegetable sources were the main contribu-
tors 60 years ago (Figure 12~. Decreased consumption of flour, cereal
products, potatoes, and sweet potatoes accounts for most of the decline
in vitamin Be from vegetable sources. The total available amount per
capita of vitamin Be, 2.25 mg per day in 1973, has not changed ap-
preciably since 1909-1913. The 1974 RDA for adults was given as 2 ma.
The increasing amounts of thiamine, nboflavin, niacin, and iron
available in the food supply within the past IS years have been at-
tributed to increased consumption of beef and poultry (Figure 13~.
The per capita estimate for iron in the food supply in 1973 was 17.7 mg
per day, 16% higher than in 1909-1913 but down from 18.2 mg in
1946 and 18 main 1972 (Friend, 19741. Meat, poultry, andfishpro-
vide slightly more iron than grain products (Figure 14~. Together
these two groups furnish almost 60% of the iron in the food supply.
Beef alone provides only 10% and pork 8%. Liver and other edible
offal used in luncheon meats are an excellent source of iron. They
amount to 10 or 11 lb per capita and about 3 % of the total iron. How-
ever, most of these animal products do not enter the food chain.
Calcium is one of the nutrients most likely to be below the RDA in
diets. The per capita estimate for calcium in available food sources was
PER CENT
80
60
40
20
o
GRAIN PRODUCTS
VEGETABLES & FR UIT *
F
. . .. .. .
,,,
L'""x All'
1909-13 1957-59 1973
EGGS
DAIRY PRODUCTS
POULTRY & FISH
MEAT
TIC INCLUDES DRY BE4NS, PEAS, NUTS, SOYA PRODUCTS. J973 DATA PRELIMINARY.
~ INCLUDES LESS THAN O.S PERCENT frog OTHER FOODS.
FIGURE 12 Vitamin Be contribution from food groups based on estimates of
the per capita food supply. Agricultural Research Service, USDA.
OCR for page 21
Role of Animal Products in Human Nutrition
~ of 1909-13
150 _
100
50
Per Capita Civilian Consumption
_ ~/'
~ O
If._._ ,;, - ~
i _
1 1 1 1 1.
IRON
RIBOFLAVIN
NIACIN
THIAMIN
1
~.
1910 1920 1930 1940 1950 1960
5-YEAR HAVING AVERAGE
21
_
1970 1980
oPrelimineq
FIGURE 13 B vitamins and iron available in the per capita civilian food supply,
191~1973. Agricultural Research Service, USDA.
PERCENT
80
60
40
a
111
· ·' · ~
20 ~ ~ ~ ~
1925
29
1947
49
1957
59
FIGURE 14 Contribution of iron by food group.
1973
SUGARS AND SWEETS
EGGS AND DAIRY
MEAT AND POULTRY
FLOUR AND CEREAL
POTATOES (WH I TE AND SWEET)
VEGETABLES AND FRU I T
OCR for page 22
22
MILLIGRA MS I
750
500
250
C. EDITH WEIR
Per Capita Per Day
~777~
- _
rid- 0~ - ~
LO-DA. OOAA O°AA BOA
OTHER
FROZEN DESSERTS
| CHEESE
| DRY MILK _
I EVAPORATED ~
CONDENSED MILK
LOW-FAT FLUID MILK
WHOLE FLUID MILK
1 909-1 3 1 947-49 1 973
FIGURE 15 Contribution of dairy products to calcium available in the food
supply. Excludes butter. Agricultural Research Service, USDA.
952 mg per day in 1973, compared with 816 mg in 1909-1913 and the
1974 RDA of 800 mg (Friend, 1974~. Dairy products increased from two
thirds of the total supply in 1909-1913 to three fourths in 1973 (Fig-
ure 1S). During this period, there were changes in the types of dairy
products providing calcium. Although contributions from cheese, frozen
dairy products, and nonfat dry milk have increased steadily with in-
creased consumption, the contribution from nonfat dry milk has been
slowly decreasing since the early 1960's.
Meat and animal products also supply major amounts of other
nutrients, particularly minerals, and we have grown to depend on these
products to supply nutrients for which food sources are not well identi-
fied. Animal products are the sole sources of some nutrients and pro-
vide half or more of a number of others. This is not to say that the cur-
rent high levels of intake are essential to ensure adequate nutntion. The
composition of foods and diets can be adjusted to provide good nutn-
tion at lower intake levels if economic or health reasons should indicate
the need.
ACKNOWLEDGMENTS
The Consumer and Food Economics Institute, Agricultural Research Service, USDA,
furnished much of the information presented in this overview. I am particularly
indebted to Berta Friend, who developed the data on contributions of the different
food groups to the available amounts of nutrients.
OCR for page 23
Role of Animal Products in Human Nutrition
REFERENCES
23
Clark, F. 1975. National Studies of Food Consumption and Dietary Levels: An
Evaluation of Research in Human Nutrition in the United States. U.S. Depart-
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Friend, B. 1974. Changes in nutrients in the U.S. diet caused by alterations in food
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Representative terms from entire chapter:
animal products
