The Overflowing American Dinner Plate

From the New York Times:

In 1970, the average American ate about 16.4 pounds of food a week, or 2.3 pounds daily. By 2006, the average intake grew by an additional 1.8 pounds a week.

Among other things, that's an extra half pound of fat weekly - mostly from oils and shortening. That doesn't count the fat in the extra quarter pound of meat Americans now eat every seven days. Those fats were somewhat offset by a steep drop in dairy consumption, the only major food group to have a decline, primarily in milk drinking. (But we do love our cheese. More and more of it.)

This portrait of the raw ingredients of the American diet is based on what the Agriculture Department calls "food availability" - the amount of food produced for the average American consumer. The data are adjusted for food losses (waste on farms; in processing and transportation; and in stores, restaurants and homes) to provide a close approximation of what individuals eat. (The most recent year for which data are available is 2006.)

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