Evaluation of the dietary intake of the Israeli population, 1949–1977

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Abstract
Routine evaluation of nutritional adequacy of food supplies by comparing these supplies with population age‐ and sex‐weighted Recommended Dietary Allowances (RDA) is advocated. Such analyses reveal that in Israel all nutrients except calcium were supplied in 1975 at higher levels than the allowances, leaving the margin wider than 20 percent for nutrients’ losses due to processing and home waste, suggesting overabundance. Israeli food balance sheets 1949 to 1977, indicate that the availability of calories increased by 16 percent, fats by 52 percent, and proteins by 16 percent, parallel with an increase in meat (454 percent) sugar (52 percent), dairy products (18 percent), vegetable oils (53 percent) and a decrease in the use of wheat products (22 percent), fish (49 percent) and vegetables. Although the current dietary supply is close to U.S. dietary goals and the estimated ratio of polyunsatu‐rated to saturated fat ratios is satisfactory, prevalence of heart disease and cancer is high. Therefore, dietary recommendations suggest decreased energy, meat and total fat intake; and increased intakes of plant foods and low fat dairy products to elevate the presently low intake level of calcium.

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