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Article: Food supply nutrients and dietary guidance, 1970-99. (Food Supply Nutrients).(food products information)
- Article from:
- Food Review
- Article date:
- September 1, 2001
- Author:
CopyrightCOPYRIGHT 2001 U.S. Department of Agriculture. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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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 two-fifths more grain products, about one-third more fruit, about one-tenth more vegetables, and one-fourth 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 ...