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American Journal of Clinical Nutrition, Vol 20, 907-914, Copyright © 1967 by The American Society for Clinical Nutrition, Inc.

Nutrients in United States Food Supply

A Review of Trends, 1909-1913 to 1965

BERTA FRIEND M.A.1

1 From the Consumer and Food Economics Research Division, Agricultural Research Service, Department of Agriculture, Hyattsville, Maryland

Estimated quantities of foods available for consumption in the United States and amounts of food energy, protein, fat, carbohydrate, calcium, iron, magnesium, vitamin A value, thiamine, riboflavin, niacin, and ascorbic acid these foods supply are presented for six time periods—l909-l9l3, 1925-1929, 1935-1939, 1947-1949, 1957-1959, and 1965. Information on certain of the fatty acids and on starch and sugars is also presented. In addition, the percentage contribution of enrichment and fortification of foods to nutrient levels is given.




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Family and Consumer Sciences Research Journal, June 1, 1981; 9(4): 319 - 326.
[Abstract]


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Copyright © 1967 by The American Society for Nutrition