Review of trends in food use in the United States, 1909 to 1980.

A review of per capita food use in this country between 1909 and 1980 indicates increased use of some food groups--meat, poultry, and fish; dairy products; fats and oils; fruits; vegetables; and sugars and other sweeteners--and decreased use of eggs, potatoes, and grain products. Use of foods in other groups--dry beans, peas, nuts, and soy products and the miscellaneous group which includes coffee, tea, and chocolate products--remained relatively low and stable. Changes in the use of foods are reflected in the nutrient levels of the food supply. The food energy level was slightly higher in 1980 than in 1909-13, but the proportion of energy from fat increased from 32 to 42 percent; the proportion from carbohydrate decreased from 56 to 46 percent; the proportion from protein remained about 12 percent. Between 1909-13 and 1980, large increases occurred in the levels of niacin, thiamin, and riboflavin in the food supply. Smaller increases occurred for ascorbic acid, iron, vitamin B12, calcium, and vitamin A. The levels of phosphorus and zinc were almost unchanged, while the levels of vitamin B6 and magnesium decreased.