ERS Charts of Note
Monday, May 8, 2017
Over the past two decades, some store formats—including supercenters, dollar stores, and warehouse club stores—have increased their share of Americans’ spending on “at-home food”—food and beverages purchased from retail stores. Shifts between store formats could have implications for shopping patterns. A recent ERS study computed “healthy basket” scores for monthly at-home food and beverage purchases. The higher the score, the closer a household’s purchases aligned with healthy-diet expenditure shares. Baskets were categorized by the format accounting for the household’s largest share of food expenditures. Scores were highest for households predominantly shopping at warehouse club stores (8.3), supermarkets (8.2), and supercenters (8.0). Household food baskets dominated by purchases from drug stores, convenience stores, and dollar stores had the least healthful purchases. Over 2008-12, an average of 67 percent of households in the data predominantly shopped at supermarkets, 17 percent at supercenters, and 6 percent at warehouse club stores. The other 10 percent shopped predominately at drug, dollar, convenience, and other store formats. This chart appears in "Households Purchase More Produce and Low-Fat Dairy at Supermarkets, Supercenters, and Warehouse Club Stores" in ERS’s Amber Waves magazine, May 2017.
Wednesday, November 2, 2016
Seafood (fish and shellfish) is a nutrient-rich source of dietary protein which is relatively low in calories and saturated fat compared to some other protein sources. The 2015-2020 Dietary Guidelines for Americans recommends that Americans eat a variety of protein foods, including at least two servings of seafood per week. According to ERS loss-adjusted food availability data, Americans consumed about 2.7 ounces of fish and shellfish per person per week in 2014, about one-third of the 8-ounce weekly minimum recommended for an average 2,000-calorie diet. Consumers’ appetites for fish and shellfish lagged behind most other foods in the protein group. Seafood demand may be limited by a number of factors, including a lack of awareness about the health benefits of seafood, inexperience with cooking methods and recipes, higher retail prices on average when compared with meat and poultry, and concerns about food safety and mislabeling of imported seafood products. This chart appears in “Americans’ Seafood Consumption Below Recommendations” in the October 2016 issue of ERS’s Amber Waves magazine.
Friday, October 21, 2016
Federal food intake surveys conducted between 1977 and 2012 reveal that meals and snacks from fast food places accounted for more of Americans’ away-from-home calories than food from full-service restaurants, school cafeterias, or other away-from-home eating places. In 1977-78, eating places with no wait staff (fast food) provided 5.7 percent of daily calories for those age 2 and older, while food prepared by restaurants with wait staff provided 3.2 percent. By 2011-12, fast food’s share of calories had increased to 15.8 percent, while restaurant foods provided 8.9 percent of daily calories. Fast food’s ranking as the largest contributor to away-from-home calories held true for both higher income individuals (household income above 185 percent of the Federal poverty line) and individuals with incomes below that amount. In all of these surveys, higher income consumers obtained a larger share of their calories from foods prepared by restaurants (11.2 percent in 2011-12) than did lower income consumers (5.8 percent in 2011-12). This chart appears in “Linking Federal Food Intake Surveys Provides a More Accurate Look at Eating Out Trends” in the June 2016 issue of ERS’s Amber Waves magazine.
Tuesday, October 18, 2016
The supply of seafood available for consumption in the United States is up from 11.7 pounds per person in 1970—but down from a peak of 16.5 pounds in 2006—according to ERS food availability data. In 1970, fresh and frozen shellfish accounted for 21 percent of seafood availability. In 2014, by comparison, fresh and frozen shellfish (mostly shrimp) accounted for 34 percent of the 14.5 pounds per capita of seafood available for consumption. New efficiencies in shrimp aquaculture beginning in the early 1980s, which sharply increased availability and reduced prices, made shrimp a popular menu item at fast casual dining places across the United States. A 35-percent decline in canned tuna availability since 2000 was largely offset by a surge in fresh and frozen fish availability from low-cost imports of farm-raised salmon and tilapia and the increased use of wild-caught Alaska pollock in frozen fish sticks, imitation crab meat, and fast-food sandwiches. This chart appears in “Americans’ Seafood Consumption Below Recommendations” in the October 2016 issue of ERS’s Amber Waves magazine.
Tuesday, September 6, 2016
A recent linking of ERS’s loss-adjusted food availability data with food intake surveys from 1994-2008 revealed that Non-Hispanic Blacks were the only group of the racial/ethnic groups examined that had higher whole fruit and total fruit consumption in 2007-08 compared with 1994-98. The 2015-2020 Dietary Guidelines for Americans recommend that at least half of a person’s recommended fruit consumption be whole fruit. Non-Hispanic Blacks increased their whole fruit consumption to 71.4 pounds per person in 2007-08—an amount still below that of Hispanics and the "other" racial/ethnic group. All four racial/ethnic groups consumed smaller quantities of orange juice and larger quantities of apple juice in 2007-08. Non-Hispanic Blacks and Hispanics had the largest increases in apple juice consumption. This chart appears in“A Closer Look at Declining Fruit and Vegetable Consumption Using Linked Data Sources” in the July 2016 issue of ERS’s Amber Waves magazine.
Wednesday, July 27, 2016
Americans’ consumption of vegetables has not increased, despite advice to the contrary from the health and nutrition community. A recent linking of ERS’s loss-adjusted food availability data with intake surveys reveals that total vegetable consumption fell across four U.S. age and gender groups between 1994-98 and 2007-08, though the decline for women was small. Much of the vegetable decline was driven by reduced consumption of potatoes. Boys had the largest drop; their potato consumption fell from 63.7 pounds (fresh-weight equivalent) per person per year in 1994-98 to 45.2 pounds in 2007-08. Intake of tomatoes—the second most consumed vegetable—held fairly steady for all age groups. When consumption of potatoes and tomatoes is subtracted from the mix, consumption of other vegetables by girls, boys, and men fell, too, but not as sharply as that of potatoes. For women, annual consumption of nonpotato and nontomato vegetables increased by 2.2 pounds per person. This chart appears in “A Closer Look at Declining Fruit and Vegetable Consumption Using Linked Data Sources” in the July 2016 issue of ERS’s Amber Waves magazine.
Tuesday, May 24, 2016
Analyzing the time Americans spend in various activities, and, in particular, food-related activities, may provide some insight into why nutrition and health outcomes vary over time and across different segments of the population. According to the ERS-developed Eating and Health Module of the nationally representative American Time Use Survey, on an average day in 2014, Americans age 15 and older spent 64 minutes eating and drinking as a “primary” or main activity. They spent an additional 16 minutes in eating as a secondary activity, that is, while doing something else such as watching television, driving, preparing meals, or working. People age 65 and older spent considerably more time on average in primary eating and drinking—76 minutes—than those in the younger age groups. Those age 65 and older who were employed spent about the same amount of time in primary eating/drinking and in secondary eating as their peers who were not employed, indicating that there may be generational differences in eating patterns not driven by the amount of time available in retirement. Working-age individuals, ages 25-64, spent the most time in secondary eating in 2014. This chart is from ERS’ Eating and Health Module (ATUS) data product, updated May 16, 2016.
Monday, March 28, 2016
Fruits and vegetables can be purchased in fresh, canned, dried, and juiced forms. Oftentimes, different forms of the same fruit or vegetable are interchangeable. For example, when cooking some types of stew, fresh or frozen carrots may be used. However, which is less expensive, fresh or processed? ERS researchers estimated average prices paid in 2013 for 24 fresh fruits, 40 fresh vegetables, and 92 processed fruits and vegetables, measured in cup equivalents. A cup equivalent is the edible portion that will generally fit in a standard 1-cup measuring cup; for lettuce and other raw leafy vegetables, a cup equivalent is 2 cups, and for raisins and other dried fruits, one-half cup. Neither fresh nor processed products turned out to be consistently less expensive. Fresh carrots eaten raw are less expensive to consume than canned carrots and frozen carrots. Fresh apples are similarly cheaper than applesauce. However, canned corn and frozen raspberries are less costly than fresh corn and fresh raspberries, respectively. Relative retail prices may reflect the different prices received by growers, as well as differences in processing, handling, and spoilage costs, which vary by form and product. This chart appears in “Fruit and Vegetable Recommendations Can Be Met for $2.10 to $2.60 per Day” in ERS’s Amber Waves magazine, March 2016.
Monday, March 7, 2016
Canned fruits account for about 10 percent of all fruit consumed by Americans. Canned products can be convenient and available when fresh products are out of season. When buying canned fruit, ChooseMyPlate—USDA’s campaign to promote the Dietary Guidelines—recommends choosing fruit packed in 100-percent juice rather than syrup. Looking at grocery store shelf prices, consumers might believe that fruit packed in syrup is the less expensive option, but this is generally not the case. Five canned fruits in the ERS Fruit and Vegetable Prices data product—apricots, peaches, pears, pineapples, and fruit cocktail—were more expensive to buy at retail stores on a per-pound basis when packed in juice. However, because consuming juice counts towards an individual’s recommended fruit intake, four of these products were cheaper on a per-edible-cup-equivalent basis when packed in juice. An edible cup equivalent of fruit is generally the edible portion of a food that would fill a 1-cup measuring cup. This chart is based on the recent ERS report, The Cost of Satisfying Fruit and Vegetable Recommendations in the Dietary Guidelines released on February 26, 2016.
Friday, March 4, 2016
USDA and the Department of Health and Human Services (DHHS) are the lead Federal agencies that conduct human nutrition research. Federal financial investments in nutrition research more than doubled in inflation-adjusted dollars from 1985 to 2009, growing at an average annual rate of 3 percent. All of this growth was due to increased DHHS funding, especially between 1999 and 2003. In those 5 years, Congress implemented its plan to double the budget of the National Institutes of Health, the lead agency within DHHS supporting nutrition research. USDA funding fell at an average annual rate of 1.4 percent between 1985 and 2009. Over the 25-year period, USDA’s share of total Federal support fell from 21 to 7 percent, and DHHS’s share rose from 79 to 93 percent. This chart appears in the ERS report, Improving Health Through Nutrition Research: An Overview of the U.S. Nutrition Research System, January 2015.
Tuesday, November 3, 2015
According to ERS’s Food Availability data, 19.1 gallons of fluid milk were available for each U.S. consumer to drink in 2013, down from a peak of 42.3 gallons in 1945. Declining per capita milk consumption reflects a variety of factors—competition from soft drinks, fruit juices, bottled water, and other beverages; generational differences in the frequency of milk drinking; and a more ethnically diverse population, some of whose diets do not normally include fluid milk. Plain (unflavored) 2-percent milk surpassed plain whole milk in 2005 and became America’s most popular milk. In 2013, plain 2-percent milk accounted for 35 percent of fluid milk availability (6.7 gallons per person), while plain whole-milk availability was 5.2 gallons per person, down from its high of 38 gallons in 1945. Plain 1-percent milk and skim milk each accounted for 14 percent of fluid milk availability. Flavored milks, such as chocolate and strawberry, made up 9 percent of fluid milk availability in 2013. This chart appears in ERS’s Ag and Food Statistics: Charting the Essentials, updated September 18, 2015.
Thursday, September 24, 2015
Most Americans have plenty of room to improve the nutritional quality of their diets and how they spend their food dollars. ERS researchers analyzed dietary recall data from the 2011-12 National Health and Nutrition Examination Survey and found that average dietary scores of consumers across different household incomes ranged from 48.1 to 54.5 on a scale from 0 to 100. (A score of 100 indicated full compliance with Federal dietary guidance.) How consumers allocate their grocery store food dollars among food categories reflect these scores. U.S. households across income levels had similar spending patterns for most food categories—allocating a much smaller share to fruits and vegetables (17 to 19 percent) than miscellaneous foods, such as soft drinks, frozen meals, salad dressings, and snacks (34 to 37 percent). This chart appears in “Following Dietary Guidance Need Not Cost More—But Many Americans Would Need to Re-Allocate Their Food Budgets” in ERS’s September 2015 Amber Waves magazine.
Wednesday, September 16, 2015
When consumers are advised in the produce aisle that “More Matters,” they are not just being encouraged to eat a greater quantity of fruits and vegetables, but more variety as well. Restricting one’s diet to a limited set of vegetables precludes the desired variety that would supply more diverse, healthful nutrients. According to ERS’s Food Availability data, just three vegetables—white potatoes, tomatoes, and lettuce—accounted for 59 percent of the vegetables and legumes that were available for consumption in 2013. White potatoes accounted for 30 percent of the 384.4 pounds per person of vegetables and legumes available in 2013. Tomatoes had a 22-percent share, with 20.2 pounds per person of fresh tomatoes and 65.9 pounds per person of processed tomatoes. Fresh lettuce (head lettuce, romaine, and leaf lettuce) rounded out the top 3 vegetables at 25.5 pounds per person—7 percent of 2013’s total vegetable and legume availability. This chart appears in “Potatoes and Tomatoes Account for Over Half of U.S. Vegetable Availability” in the September 2015 issue of ERS’s Amber Waves magazine.
Wednesday, August 5, 2015
USDA and the Department of Health and Human Services (DHHS) are the lead Federal agencies that conduct and fund human nutrition research. From 1985 to 2009, funding shifted from research at Federal nutrition laboratories and land-grant universities toward competitive research grants for non-Federal researchers, as DHHS’s share of total nutrition research funding grew from 79 to 93 percent. Over this period, the share of federally funded nutrition research projects conducted by government researchers fell from 12 to 6 percent and the share conducted by land-grant universities declined from 34 to 22 percent. In 2009, non-land-grant universities accounted for 41 percent of Federal nutrition research projects and other institutions (medical schools, hospitals, and research institutions) had a 29-percent share—up from 30 percent and 22 percent, respectively, in 1985. This chart appears in “Federal Support for Nutrition Research Trends Upward as USDA Share Declines” in the June 2015 issue of ERS’s Amber Waves magazine.
Wednesday, June 17, 2015
When it comes to vegetable consumption, “More Matters.” Eating a variety and sufficient quantity of vegetables is important for good health, but how much would it cost to add some baby carrots, romaine lettuce, or fresh asparagus to your diet? ERS estimated average prices paid in 2013 for 93 fresh and processed vegetables (including beans and peas), measured in cup equivalents. A cup equivalent is the edible portion that will generally fit in a 1-cup measuring cup; 2 cups for lettuce and other raw leafy greens. ERS researchers found that fresh iceberg lettuce, fresh whole carrots, dried pinto beans, and 13 other products cost less than 40 cents per cup equivalent, while 58 vegetables, including fresh romaine lettuce, baby carrots, and canned tomatoes, cost between 40 and 79 cents per cup equivalent. Fresh asparagus, at $2.58 per cup equivalent, is the priciest of these 93 vegetables. The data in this chart are from ERS's Fruit and Vegetable Prices data product.
Thursday, April 9, 2015
Food intake surveys find Americans consuming about half the amount of recommended fruits per day. One reason may be that some consumers perceive fruit to be expensive. ERS calculated average prices paid in 2013 for 63 fresh and processed fruits measured in cup equivalents. A cup equivalent is the edible portion that will generally fit in a 1-cup measuring cup; 1/2 cup for raisins and other dried fruits. The amount of fruit a person should eat per day depends on age, gender, and level of activity. For a 2,000-calorie diet, 2 cup equivalents of fruits per day is recommended. Fresh watermelon at 21 cents per cup equivalent and apple juice (made from concentrate) at 27 cents were the lowest priced fruits, while fresh blackberries, fresh raspberries, and canned cherries were the priciest. Thirty-five fruits cost less than 80 cents per cup equivalent. The data in this chart are from ERS's Fruit and Vegetable Prices data product on the ERS website, updated March 19, 2015.
Friday, March 6, 2015
Research has shown that participants in USDA’s Supplemental Nutrition Assistance Program (SNAP) tend to consume lower quality diets than nonparticipants. Pessimism about the value of dietary change may be one of the culprits. Analysis of responses to questions in the Flexible Consumer Behavior Survey module of the National Health and Nutrition Examination Survey (NHANES) found that 40 percent of SNAP participants indicated that they felt no need to change their diets; in contrast, only 25 percent of higher income shoppers felt no need to make dietary changes. (Higher income adults are those with household incomes above 185 percent of the Federal poverty threshold.) SNAP participants were also more likely than other respondents to agree with the statement "some people are born to be fat and some thin; there is not much you can do to change this.” This may indicate differences in perceptions of self-efficacy among SNAP participants compared to higher income shoppers. Alternatively, it may be that the other stresses of living in poverty make maintaining diet and health as a top priority more difficult. This chart appears in “SNAP Households Must Balance Multiple Priorities to Achieve a Healthful Diet” in the November 2014 issue of ERS’s Amber Waves magazine.
Tuesday, January 27, 2015
USDA and the Department of Health and Human Services (DHHS) are the lead Federal agencies in conducting and funding human nutrition research designed to help ensure a healthy citizenry. A recent ERS analysis of data maintained by DHHS’s National Institutes of Health shows that Federal investments in nutrition research more than doubled in real (inflation-adjusted) terms from 1985 to 2009. All of this growth is due to increased DHHS funding, especially between 1999 and 2003. The number of Federally supported nutrition research projects has similarly grown from 2,178 in 1985 to 4,419 in 2009, with a larger share of support in recent years directed toward studies of the relationship between nutrition and obesity. From 1999 to 2009, the number of DHHS supported projects grew 7.4 percent annually, while USDA supported projects fell by 2.8 percent annually. In 2009, DHHS funded 86 percent of Federal nutrition research projects, and USDA funded 14 percent. This chart appears in the ERS report, Improving Health through Nutrition Research: An Overview of the U.S. Nutrition Research System, released on January 26, 2015.
Thursday, January 8, 2015
Dietary intake data reveal that like most Americans, the dietary patterns of participants in USDA’s Supplemental Nutrition Assistance Program (SNAP) do not meet recommendations. ERS researchers used data from the 2003-10 waves of the National Health and Nutrition Examination Survey (NHANES) to assess the diets of adult SNAP participants and other adult respondents relative to the 2010 version of the Healthy Eating Index (HEI). The HEI summarizes how closely one’s diet conforms to the Dietary Guidelines for Americans. Total HEI scores for adult SNAP participants averaged 46 out of a possible 100 HEI points, compared to 50 for income-eligible adults not receiving SNAP benefits, and 53 for higher-income adults (those with household incomes above 185 percent of the Federal poverty threshold). Adult SNAP participants scored lower on many components of the HEI; sodium intake was the only HEI component on which SNAP participants did better than higher-income adults. An expanded version of this chart appears in “SNAP Households Must Balance Multiple Priorities to Achieve a Healthful Diet” in the November 2014 issue of ERS’s Amber Waves magazine.
Wednesday, December 31, 2014
When advised to “eat your vegetables,” Americans may also need to be reminded “and watch how you prepare them.” ERS researchers recently looked at the types of vegetables and vegetable-containing foods eaten by Americans and found that instead of eating vegetables in their simple, unadorned state, Americans often eat vegetables in ways that add calories and sodium and reduce dietary fiber. For potatoes prepared at home, potato chips were the most commonly eaten form, accounting for 28 percent of potato consumption. In restaurants, fast food places, and other away from home eating places, fried potatoes accounted for 59 percent of potato consumption. Food intake surveys show other potato dishes, such as mashed and scalloped potatoes, are often prepared with added fats and sodium. Baked and boiled potatoes accounted for 19 percent of at-home potato consumption and 12 percent away from home, and the skin was usually not eaten, reducing dietary fiber content. This chart appears in “Healthy Vegetables Undermined by the Company They Keep” in the May 2014 issue of ERS’s Amber Waves magazine. Originally published Monday August 11, 2014.