Using ERS data on the amount of food available for consumption
and information on the nutrient composition of foods from
USDA's Agricultural Research Service (ARS), USDA's Center for
Nutrition Policy and Promotion (CNPP) calculates the nutrient
content of the U.S. food supply, or nutrient availability.
This historical data series estimates the amounts per
capita per day of food energy (calories) and 27 nutrients
and dietary components (for example, protein, carbohydrates,
fats, vitamins, and minerals) in the U.S. food supply.
The data available here summarize the nutrients and other
food components available per capita per day in the U.S.
food supply between 1970 and 2006, and the nutrients contributed
by the major food groups, per capita per day for 1970
and 2004. The entire historical series, including an interactive
version of the data, is available on the CNPP
website.
Coverage of the Data
Per capita estimates are made for food energy and energy-yielding
nutrients: protein, carbohydrates, and fat (total, saturated,
monounsaturated, and polyunsaturated), cholesterol, dietary
fiber, 10 vitamins, and 9 minerals. Estimates of percentage
contributions of nutrients by major food groups and quantities
of nutrients available for consumption are provided for
1970 and 2004 for each of the nutrients and dietary components
included in this series.
Nutrient Availability Coverage in ERS Tables |
Nutrients and other food components include: |
Food energy
Carbohydrates
Protein
Fat
Total
Saturated
Monounsaturated
Polyunsaturated
Cholesterol
Dietary fiber
|
Vitamins
Vitamin A (RAE)
Carotene
Vitamin E
Vitamin C
Thiamin
Riboflavin
Niacin
Vitamin B6
Folate (DFE)
Vitamin B12 |
Minerals
Calcium
Phosphorus
Magnesium
Iron
Zinc
Copper
Potassium
Selenium
Sodium
|
|
Nutrients contributed from major food groups, including: |
Meat, poultry, and fish
Dairy products
Eggs
Fats and oils
Sugars and sweeteners |
Fruit
Citrus
Noncitrus
Legumes, nuts, and soy
Grain products |
Vegetables
White potatoes
Dark green, deep yellow
Other vegetables
Miscellaneous |
|
Constructing the Data
The food composition data used to estimate nutrients
available in the U.S. food supply were obtained from the
Primary Nutrient Data Set (PDS), which contains information
about foods and their nutrient profiles, and from USDA’s
Nutrient Database for Standard References developed by
ARS’s Nutrient Data Laboratory (NDL).
To calculate nutrient estimates, ERS's annual per capita
availability estimate for a commodity is multiplied by
the amount of food energy and each of 27 nutrients and
dietary components found in the edible portion of the
food. Results for each nutrient from all foods are totaled
and converted to the amount per capita per day. Nutrients
added to certain commodities commercially through fortification
and enrichment are also included in the nutrient content
of the food supply. Since food availability data represent
the disappearance of food into the marketing system, per
capita availability and nutrient estimates typically overstate
the amount of food and nutrients people actually ingest.
Nutrient values exclude nutrients from the inedible parts of
foods, such as bones, rinds, and seeds, but include nutrients
from edible parts of food that are not always eaten, such as separable
fat on meat.
Limitations of the Data
Nutrient estimates are currently based on the ERS Food
Availability Data System and not the Loss-Adjusted
Food Availability Data System; thus, they represent
nutrients and foods available for consumption and not
actual nutrient intakes by individuals. Nutrient levels
of the food supply should exceed recommended allowances
because these values do not account for further losses from trimming, cooking, plate waste,
and spoilage. Another
limitation is that per capita values are averages for
the U.S. population, although food is not equally distributed
among the population.
Usefulness of the Data
Nutrient estimates reflect market conditions, technological developments, up-to-date food composition values, and nutrients added commercially through enrichment and fortification. Nutrient levels and nutrient contributions from major food groups to the U.S. food supply are used to examine historical trends and evaluate changes in the average American diet over time.
Estimates of nutrients available per capita in the U.S. food supply have
historically played a key role in nutrition monitoring
activities. These estimates are needed to monitor the
food supply's potential to meet the nutritional needs
of the U.S. population as well as to examine historical
trends and to evaluate changes in the American diet over
time. These estimates provide unique and essential information
about the amount of food and nutrients available for human
consumption in the United States. Food supply nutrients
are closely linked to food and nutrition assistance policy,
Federal dietary guidance, nutritional requirement guidelines,
nutrition education, fortification policy, and food marketing
strategies.
For more information see Nutrient
Content of the U.S. Food Supply, 2005,
Food
Availability documentation, Related
Resources, Questions
& Answers, and Glossary.
View or download Excel spreadsheets of Nutrient Availability data.
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