Fat Content and Composition of Animal Products Proceedings of a Symposium (1976) / Chapter Skim
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Overview of the Role of Animal Products for Human Consumption
Overview of the Role of Animal Products for Human Consumption
Pages 5-23
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From page 5... ...
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.
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From page 6... ...
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 consumption and the nutrient content of the average diet over the years.
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From page 7... ...
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.
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From page 8... ...
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.
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From page 9... ...
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 information, 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.
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From page 10... ...
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)
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From page 11... ...
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)
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From page 12... ...
(These are disappearance data, not estimates of calories ingested.) However, from 1910 until the late 1960's, available food energy trended downward.
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From page 13... ...
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)
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From page 14... ...
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.
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From page 15... ...
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.
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From page 16... ...
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.
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From page 17... ...
1909-13 1957-59 1965 1972 PER CAPITA CIVILIAN fOOD SUPPLY ~ PRELIMINARY Other Fish Pou Itry Lamb, Veal Beef (fat cuts) Pork (lean)
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From page 18... ...
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.
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From page 19... ...
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.
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From page 20... ...
, 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 contributors 60 years ago (Figure 12~.
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From page 21... ...
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.
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From page 22... ...
Although contributions from cheese, frozen dairy products, and nonfat dry milk have increased steadily with increased 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 identified.
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From page 23... ...
diet caused by alterations in food intake patterns. Paper prepared for the Changing Food Supply in America Conference, sponsored by the Food and Drug Administration, May 22, 1974.
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