Food consumption trends of US women: patterns and determinants between 1977 and 1985

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Abstract
We use nationally representative samples of US women aged 19–50 y to examine comparable food-group consumption data collected in 1977 and 1985. We examine changes in the proportion of women consuming each specifically defined food group as well as the quantities users consume and the determinants of consumption changes over time. The food groupings are traditional ones, such as red meat, poultry, and milk, which are further divided by fat and dietary fiber content. Women have made major changes in their diets. The grams consumed within most food groups have decreased and the diversity of their diet and the number of lower-fat foods consumed have increased. The percentage consuming several higher-fat foods, such as higher-fat cheeses, desserts, and mixed grain dishes, has also increased. This analysis identifies important demographic and socioeconomic factors, particularly the education level of these women, associated with changes in food consumption.