Food Availability in the US: Trends, Limitations, and Data Collection PDF
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This document presents an overview of food availability in the United States, considering factors like consumption patterns, data collection methods, and limitations. It examines the historical context, the methodology of food balance sheets, and the evolution of dietary guidelines. The content is relevant to the undergraduate level, especially subjects around food science and health.
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What is Food Availability? Annual estimates of amount of food available for consumption in US food distribution system Waste? Amount of food that disappears through domestic food (retail,...
What is Food Availability? Annual estimates of amount of food available for consumption in US food distribution system Waste? Amount of food that disappears through domestic food (retail, home, production distribution system restaurant) From farms to … supermarkets, restaurants, and fast-food outlets Figure 4.1 Food balance sheet approach. Per capita: divide total amount of food available by total number of people in US population 8 ► ► ► ► What is Food Availability? Reason to start collecting WWI to track surpluses In 1930s to make sure enough food during depression, droughts 1949: data compiled as far back as 1909 (first reliable), annually since then for 250 products (will be on the exam) What used for Historical trends in consumption Evaluating changes in response to technology Whether enrichment and fortification working If industry is responding to public health concerns Federal dietary guidelines 9 ► ► ► ► ► ► ► ► ► ► What is Food Availability? Limitations Cannot directly measure individual, household, regional Overestimates food consumption Strengths Only consumption data available from early 1900s on Overall patterns, pretty reliable Good for international comparisons Ecological studies of diet and disease Not subject to bias from individual data collection 10 ► ► ► ► ► ► ► ► ►
