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—1909–1913, 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.