overview
ERS annually calculates the amount of food available for human consumption in the United States. This series tracks historical national aggregate consumption of several hundred basic commodities. It is the only continuous source of data on food and nutrient availability in the United States and provides data back to 1909 for many commodities.

This series contains data revised and updated through 2002, except for added fats (through 2000). The database also includes historical data on the U.S. population and the daily per capita amounts of food energy, nutrients, and food components in the U.S. food supply.

The data are available in three formats:

features
U.S. Per Capita Food Supply Trends: More Calories, Refined Carbohydrates, and Fats—The loss-adjusted annual per capita food supply series suggests that average daily calorie consumption in the United States in 2000 was 12 percent, or roughly 300 calories, above the 1985 level. Of that increase, grains (mainly refined grains) accounted for 46 percent, added fats 24 percent, added sugars 23 percent, fruits and vegetables 8 percent, and the meat and dairy groups together declined 1 percent. Per capita availability of total dietary fat, after remaining steady from 1985 to 1999, jumped 6 percent in 2000. American diets are also low in whole grains and other nutritious foods.

Per Capita Food Supply Trends: Progress Toward Dietary Guidelines—According to ERS analysis of food supply data, adjusted for spoilage and waste, the average American diet is unbalanced when compared with the recommended servings from the Food Guide Pyramid. Americans' food choices reflect a topsy-turvy pyramid, top-heavy with added sugars and fats and light on whole grains, fruits, low-fat dairy products, dark green vegetables, fish, and dry beans. Americans' weight gain over the last 20 years is no mystery.

An article in Amber Waves takes a look at Trends in U.S. Per Capita Consumption of Dairy Products. Other articles explore estimating consumption of Caloric Sweeteners and Head Lettuce.

related resources
For more information on these data and other data of interest, see the Food Consumption Briefing Room.
If you have any questions on the meaning of terms, please contact Judy Putnam or Jean Buzby.

for more information, contact: Judy Putnam or Jean Buzby
web administration: webadmin@ers.usda.gov
page updated: July 21, 2004