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2 Current Trends in Consumption of Animal Products
Pages 18-44

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From page 18... ... Some vegetable sources such as spinach also contain considerable amounts of calcium, but the presence of oxalates, which bind calcium as insoluble salts, prevents much of its absorption. Animal products contribute significantly to the total nutrients in the foot! Read the entire page →
From page 19... ... This parallels an increase in caloric intake indicated by dietary survey data from 1977 to 1985 for children ages 1 to 5 years of 8.3 percent, women ages 19 to 50 years of 5.6 percent, and men ages 19 to 50 years of 15 percent. In the 1977-1978 Nationwide Food Con sumption Survey (NFCS) Read the entire page →
From page 20... ... First, animal products are richer than vegetable sources of the eight essential amino acids, those components of proteins that cannot be synthesized by the body and must be supplied in food. Animal products provide almost three-fourths of the eight essential amino acids in the food supply and contribute about 67 percent of the total protein, reflecting the greater concentration of these vital nutrients (Table 2~3) Read the entire page →
From page 21... ... Nationwide Food Consumption Survey 1977-78. Report I-2, Human Nutrition Information Service. Read the entire page →
From page 22... ... Changes in the level and sources of fat in the food supply have also affected the fatty acid content. Table 2-7 presents trend data on the percentage of saturated fatty acids and two unsaturated fatty acids (oleic and linoleic) Read the entire page →
From page 23... ... , and therefore in moderate amounts is not considered to be an undesirable dietary fatty acid. All animal fats contain polyunsaturated fatty acids, usually in relatively small amounts (Table 2-8~. Read the entire page →
From page 24... ... Nationwide Food Consumption Survey, Continuing Survey of Food Intakes by Individuals, Report 85-1, Human Nutrition Information Service. Hyattsville, Md.: U.S. Read the entire page →
From page 25... ... The contribution of red meat, poultry, and fish to total fat was highest for men and women ages 35 to 50. However, males ages 15 to 18 derived a smaller proportion of fat from the red meat group and a greater proportion from milk and milk products than did adult males. Read the entire page →
From page 26... ... Nationwide Food Consumption Survey 1977-78. Report I-2, Human Nutrition Information Service. Read the entire page →
From page 27... ... TABLE 2-10 Contribution of Animal Products to Mean Intake of Fat and Percentage of Fat Based on 1-Day Intake Animal Product Total Fat Milk Total Red Meat, Lamb, Intake arid Milk Poultry, Fish, Veal, and Group and Age (g/day) Products Eggs and Mixturesa Beef Pork Game Poultry (,hildre~l <1 30.4 67.9 2.4 12.9 3.0 1.6 0.7 1.5 1-2 48.9 30.3 5.5 29.9 8.5 10.5 0.1 4.7 3-5 61.0 24.5 5.1 32.9 9.7 10.3 0.04 4.7 6-8 72.4 24.3 3.2 34.7 11.3 11.2 0.2 4.4 Females ~11 79.1 21.8 2.6 35.4 11.8 10.8 0.1 5.1 12-14 85.3 21.3 3.3 36.6 12.6 10.7 0.2 4.4 15-18 80.5 18.5 3.1 38.1 13.0 9.7 0.8 5.4 1~22 75.9 17.1 4.8 42.2 14.3 13.0 0.3 5.2 2~34 73.7 15.1 4.8 42.3 14.3 11.7 0.3 5.3 35-50 70.8 12.2 4.3 45.4 16.5 11.9 0.6 5.4 51-64 71.2 12.3 4.7 43.9 16.3 11.4 0.7 5.6 6.474 65.8 15.6 4.2 39.8 11.9 13.1 0.9 6.2 75+ 59.0 19.8 4.4 36.6 12.5 11.4 0.8 4.7 Males 9-11 87.6 21.9 4.0 36.4 12.3 10.6 0.7 4.3 12-14 105.5 19.9 4.1 37.6 12.5 11.1 0.02 3.6 15-18 123.3 18.2 3.7 41.7 16.4 11.1 0.1 4.2 19-22 118.4 16.0 3.7 44.4 17.8 11.2 0.2 5.8 2~34 114.8 13.1 4.1 44.7 16.8 12.6 0.2 4.1 3.~50 109.3 12.2 5.2 46.8 16.8 12.8 0.2 4.5 51-64 101.6 12.0 4.8 46.3 16.0 14.6 0.5 4.7 65-74 92.8 13.9 5.5 42.2 15.0 13.6 0.4 4.8 75 + 86.2 15.2 6.2 42.7 13.0 18.3 1.1 5.7 aRed meat is beef, veal, pork, and lamb. Read the entire page →
From page 28... ... Nationwide Food Consumption Survey, Continuing Survey of Food Intakes by Individuals. Report 85-1, Human Nutrition Information Service. Read the entire page →
From page 29... ... Vitamin D facilitates the movement of calcium into the duodenal mucosal cells and increases absorption. High-protein diets also increase calcium absorption because of the action of specific amino acids, especially TABLE 2-12 Estimated Percentage of Contribution of Fat, Saturated Fatty Acids, and Cholesterol by Animal Products in Diets of Women, Ages 19-50 Years Saturated Food Source Total Fat Fatty Acids Cholesterol Milk and milk products 15 30 15 Eggs 5 5 40 Red meat, poultry, and fisha 25 25 35 Fats, animal origin 10 10 5 NOTE: Estimates are from a partly completed system to classify ingredients in mixtures by the appropriate food group. Read the entire page →
From page 30... ... Nationwide Food Consumption Survey 1977-78. Report I-2, Human Nutrition Information Service. Read the entire page →
From page 31... ... Nationwide Food Consumption Survey 1977-78. Report I-2, Human Nutrition Information Service. Read the entire page →
From page 32... ... Nationwide Food Consumption Survey 1977-78. Report I-2, Human Nutrition Information Service. Read the entire page →
From page 33... ... Statistical Bulletin 749, Economic Research Service, U.S. Department of Agriculture. Read the entire page →
From page 34... ... National Live Stock ~ Meat Board Study The National Live Stock & Meat Board study, "Contribution of Red Meat to the U.S. Diet" (Breiclenstein ant] Read the entire page →
From page 35... ... Nationwide Food Consumption Survey, Continuing Survey of Food Intakes by Individuals. Report 85-3, Human Nutrition Information Service. Read the entire page →
From page 36... ... Diet, 1984 Consumption Level Light Moderate Heavy _ Red Meat Grams Ounces Grams Ounces Grams Ounces Beef 16.31 0.57 42.16 1.49 67.44 2.38 Ground beef 7.89 0.28 17.50 0.62 30.14 1.06 Pork 2.80 0.10 11.17 0.39 21.99 0.78 Lamb 0.32 0.01 0.62 0.02 1.23 0.04 Veal 0.63 0.02 1.22 0.04 2.41 0.09 Processed meat 13.18 0.47 44.33 1.56 93.11 2.38 Total red meat ingested 41.14 1.45 117.00 4.14 216.31 7.66 NOTE: The values are reconciled from data on total amounts of red meat available for consumption in the United States. (The values are corrected for cooking losses and for amounts of trimmable fat discarded by consumers, assuming that no meat spoiled.) Read the entire page →
From page 37... ... be ~ ~ - ~ v, bt bt v' o ~ c v) Read the entire page →
From page 38... ... The changes within the dairy category parallel those found in the food supply data. Total fluid milk intake declined 5 percent, but there was a substantial shift from whole milk, which was down 35 percent, to low-fat and skim milk, which was up 60 percent. Read the entire page →
From page 39... ... Government Printing Office. Fats and Oils Food Supply Data (196~1985) Read the entire page →
From page 40... ... Nationwide Food Consumption Survey, Continuing Survey of Food Intakes by Individuals. Report 85-1, Human Nutrition Information Service. Read the entire page →
From page 42... ... Statistical Bulletin 749 Economic Research Service, U.S. Department of Agriculture. Read the entire page →
From page 43... ... Special Studies Household Refuse Analysis Project The Household Refuse Analysis Project at the University of Arizona attempted to estimate dietary patterns thrc~ugh recording label information from discarded food packages and analyzing food debris in household refuse. This project has collected data from six cities since 1977 (Rathje and Ho, 1987~. Read the entire page →
From page 44... ... Pp. 18-21 in National Food Review, NFR-29, Economic Research Service. Read the entire page →

From page 18...

... Some vegetable sources such as spinach also contain considerable amounts of calcium, but the presence of oxalates, which bind calcium as insoluble salts, prevents much of its absorption. Animal products contribute significantly to the total nutrients in the foot!

2 Current Trends in Consumption of Animal Products Pages 18-44

2 Current Trends in Consumption of Animal Products
Pages 18-44