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Grains: Trends in U.S. Per Capita Availability and Intake
Jean Buzby and Judy Putnam Economic Research Service
U.S. Per Capita Food Consumption Data
First published in December 1941
Annual data extends back to 1909
Only source of time series data on food and nutrient availability in the country
Major component of the Nation’s nutrition monitoring system
U.S. Per Capita Food Consumption Data Major Uses
Analyze commodity markets
Study relationships between …Income, prices, and consumptionDiet and health
Evaluate effects of technology and marketing changes over time
Develop and manage public policies, regulations, and programs
Cross-country comparisons (fao.org)
Food Consumption As Reported by Producers and Consumers: Improving What We Know
Per capita food availability (aka food supply) dataComes from producers and processors
Overstates food intake
New ways of adjusting for losses
Individual food intake dataComes from a large sample of consumers
Understates food intake
New interviewing techniques to minimize underreporting
Webster Definitions for “Consumption”
In economics …
the using up of goods and services: opposed to production
the amount used up
The act or process of consuming
To eat or drink especially in great quantity <consumed several kegs of beer>
Estimating U.S. Food Consumption
Equals
Production + Beginning Inventories + Imports
Exports + Farm and Industrial Use + Ending Inventories
U.S. Food Consumption (Availability)
Minus
U.S. Per Capita Food Consumption Data
Food Availability Estimates, 1909-2002
Derived from food availability estimates:
Nutrient Availability Estimates, 1909-2002
Food Intake Estimates/Pyramid Servings, 1970-2002
Nutrient Availability Estimates, 1909-2000
Amounts per capita per day of food energy and 27 nutrients and food components in the U.S. food supply
Nutrients contributed from major food groups, per capita per day
Food Intake/Pyramid ServingsDerived from Food Availability Data
ERS uses aggregate food availability data, adjusts for losses, and converts the remaining supply into Food Guide Pyramid servings.
These are then compared with servings recommendations for the U.S. population.
Allows researchers to compare the amount and types of food available in the food supply with information from consumers about their actual food intake
2,000
2,500
3,000
3,500
4,000
1910 1920 1930 1940 1950 1960 1970 1980 1990 2000
Calories: Total Food Supply and Food Supply Adjusted for Losses
Total food supply available for consumption1
Food supply adjusted for spoilage, cooking losses, plate
waste, and other losses2
1Rounded to the nearest hundred.
2Not calculated for years before 1970.
Calories per person per day
161%109%
97%47%
42%30%
25%23%
15%-14%
-19%-25%
-28%
The U.S. Per Capita Food Supply Changed Markedly Between 1970 and 2000
Beverage milk
Coffee
Eggs
Red meat
Alcoholic beverages
Poultry
Carbonated soft drinks
Cheese
Fats and oils
Grain products
Caloric sweeteners
Fish and shellfish
Fruits and vegetables
Calculated from food availability data.
Grain Consumption Up From the 1970’s But Far Below Early 1900’s Highs
0
50
100
150
200
250
300
1909 1919 1929 1939 1949 1959 1969 1979 1989 1999
Total Grain products1
Corn productsRice
1Total includes oat, barley, and rye products.Source: USDA’s Economic Research Service.
Pounds per capita
Wheat flour
Grain Was the Major Source of Protein in the Early 1900s
37
22
30
40
1909 2000
Grains
Meat, Poultry, andFish
Source: USDA, Center for Nutrition Policy and Promotion
Grams Per Capita Per Day of Protein
Folate in grain products more than tripledbetween 1997 and 2000 due to mandatory
fortification of enriched grain products
328371
691
1909 2000
Source: USDA, Center for Nutrition Policy and Promotion
Micrograms Per Capita Per Day of Total Folate
1997
Americans Now Consume One Grain Serving More Per Person Per Day Than Recommended
Pyramid-based servings
per capita per day
2003 food supply1 Recommended2
Flour and cereal products 10 9
1Adjusted for losses that totaled 31.4 percent of total food availability. Includes an ERS estimate of 0.6 serving from whole grain foods missing from the food supply database, such as popcorn. 2Based on 1992 Food Guide Pyramid.
Adjusted Per Capita Food Supply: Out of Balance with Dietary Recommendations
0
50
100
150
200
250
Grains Vegetables Fruits Dairy Meat Added fats Addedsugars
2000 data. *Based on a 2,200-calorie diet.
Source: U.S. Department of Agriculture.
Pyramid serving recommendation*
Percent of Recommendation
Key
Fat (naturally occurring)
Sugars (added)
These symbols show fat and added sugars in food
U.S. Food Guide Pyramid
Fats, Oils, & Sweets
USE SPARINGLY
Milk, Yogurt,
& Cheese Group
2-3 SERVINGS
Vegetables Group
3-5 SERVINGS
Meat, Poultry, Fish,
Dry Beans, Eggs,
& Nuts Group
2-3 SERVINGS
Fruit Group
2-4 SERVINGS
Bread, cereal,
Rice, & Pasta
Group
6-11 SERVINGS
Source: U.S. Department of Agriculture.
Visit our website at...
www.ers.usda.gov/
and explore our consumption data at
http://www.ers.usda.gov/Data/FoodConsumption/
Jean Buzby, Ph.D. [email protected]
