摘要：The variety and the types of
food in the U.S. food supply
since 1970 paralleled consumer
preferences which evolved
over the years due to influences
such as increased ethnic diversity,
more elderly consumers, and effective
Federal Government nutrition
policy and dietary guidance. Consumer
demand for more healthful
foods challenged the food industry
to evolve as well. By 1999, the available
food supply contained twofifths
more grain products, about
one-third more fruit, about onetenth
more vegetables, and onefourth
more legumes, nuts, and soy
products per capita than in 1970.
The availability of lean red meat
and low-fat and skim milks also
increased between 1970 and 1999
(fig. 1). Such foods enhanced the
health benefits of the food supply.
However, despite the high interest
in nutrition by Americans in the late
1980s and 1990s, and the increased
supply of healthful foods, the availability
of caloric sweeteners and fats
and oils in the food supply also
increased by one-third more per
capita from 1970 to 1999 to record
high amounts. A large proportion of
the increase came from sugars and
fats added to foods, such as soft
drinks, cakes, cookies and pies, fruit
ades, salad dressings, and rich dairy
desserts.
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