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 consumption Diet 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) data Comes from producers and processors Overstates food intake New ways of adjusting for losses Individual food intake data Comes 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

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, Derived from food availability estimates: Nutrient Availability Estimates, Food Intake Estimates/Pyramid Servings,

Nutrient Availability Estimates, 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 Servings Derived 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

Calories: Total Food Supply and Food Supply Adjusted for Losses Total food supply available for consumption 1 Food supply adjusted for spoilage, cooking losses, plate waste, and other losses 2 1 Rounded to the nearest hundred. 2 Not calculated for years before Calories per person per day

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 Total Grain products 1 Corn products Rice 1 Total 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 Source: USDA, Center for Nutrition Policy and Promotion Grams Per Capita Per Day of Protein

Folate in grain products more than tripled between 1997 and 2000 due to mandatory fortification of enriched grain products 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 supply 1 Recommended 2 Flour and cereal products Adjusted 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. 2 Based on 1992 Food Guide Pyramid.

Adjusted Per Capita Food Supply: Out of Balance with Dietary Recommendations 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.

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