This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. Excerpt: ...Annual per capita consumption of added fats and oils declined at least 7 percent between 1993 and 1997, from a record-high 70 pounds per person to 66 pounds (fatcontent basis). This 7-percent decline reflects the following declines in per capita use (product-weight basis): 1 lpercent for butter, 23 percent for margarine and spreads, 17 percent for shortening, and 35 percent for specialty fats used mainly in confectionery products and nondairy creamers. The only per capita consumption increases among added fats during 1993-97 were for lard and edible beef tallow (up 21 percent, or 0.8 pounds) and salad and cooking oils (up 7 percent, or 1.9 pounds). Lard and edible beef tallow are used mainly for baking and frying in the commercially prepared foods and foodservice sectors; supermarket sales of lard, which accounted for only 6 percent of total lard consumption in 1997, have declined since 1993. The 26-percent increase in per capita consumption of added fats and oils between 1970 and 1997 is probably due to the greatly expanded consumption of fried foods in foodservice outlets, the huge increase in consumption of high-fat snack foods, and the increased use of salad dressings. The average woman aged 19 to 50 gets more fat from salad dressing than from any other food, according to recent USDA food intake surveys. Average Consumption of Fruits and Vegetables Rises. As Americans increasingly embrace national health authorities' recommendation of consuming five fruits and vegetables a day, their array of choices continues to widen. Fresh-cut fruits and vegetables, prepackaged salads, locally grown items, and exotic produce--as well as na = not available. 1 Boneless, trimmed weight. 'Excludes full-skim American, cottage, pot, and baker's cheese. 'Milk equivalent, milkfat...
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