The American Diet—Past and Present

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Abstract
A characteristic of the American dietary that has persisted throughout years has been its abundance. Animal protein, animal fat, and total calories have been high on a per capita basis when compared to many other countries of the world. At any period of time, high fat and moderate fat intakes can be found in groups of the population. It is doubtful that segments of this population would be or have been eating diets low in fat for any period of time. The change that has occurred in food consumption as judged by the food availability tables has been a marked reduction in the use of cereals and potatoes. Sugar consumption has increased since 1910, but has remained fairly stable since 1933. There has been some change in the amount of fat available and in the variety of fats. The consumption of margarine, oils, and hydrogenated shortenings has increased. Butter consumption has decreased, but that of butter fat has remained about the same. Studies on waste have been inadequate. There has been much written about the waste of food in America; however, few careful studies of waste in the American home have been made. Whether the increased availability of 25 g of fat since 1910 means an appreciable increase in fat consumed has not been determined. The estimation of fat in meats from food tables will vary according to the table used. Enrichment and fortification of staple products have been a development primarily of the past twenty years. Perhaps the most noticeable change in the diet has been the increase in variety of foods and the lessening of seasonal differences in food availability. This has been due to improved transportation, advances in the technology of food preservation, and the influence of very effective advertising methods which persuade the housewife to try new products. The interpretation of the food availability data and family consumption data as food eaten cannot be entirely justified, as both methods are reported in averages and conceal the variations of individuals. Care must be taken to avoid considering diet, or particular changes in diet, as the sole cause of change in disease rate. Diet should be considered in conjunction with other factors, which may be activity, stress, and genetic or other variables. More information is needed on food intake of specific groups in conjunction with these factors; in addition, more reliable methods should be devised for studying food intake and losses in food preparation and in cooking.
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