Beef Still Dominates, But Chicken Is Gaining Ground
http://www.cattlenetwork.com/farnam_companies_Cont [2008-6-27]
Tag : poultry eq
3/31/2008 9:14:00 AM
Beef Still Dominates, But Chicken Is Gaining Ground
The total amount of meat, eggs, and nuts available for consumption(unadjusted for waste and spoilage) grew from 225 pounds per personin 1970 to about 242 pounds per person in 2005 according to thefood availability data (table 7). This 8-percent increase, however,was not distributed equally across the meat group. Poultryavailability, for example, provided a significant contribution tothe increase. Between 1970 and 2005, per capita poultryavailability more than doubled, from 34 pounds per person to 74pounds per person. Part of the rise in poultry, particularlychicken, results from the chicken industrys catering to consumersand foodservice operators demand for value-added, brand-name, andconvenience products (Buzby et al., 2006). During the same period, availability of fish andshellfish and tree nuts and peanuts grew 5 and 3 pounds per person,respectively.
In contrast, red meat availability (beef, veal, pork, and lamb)faced a major decline. Since its peak of 133 pounds per person in1976, red meat availability fell to 110 pounds per person in 2005.This decline in red meat availability was largely due to beef,which dropped 17 pounds, or 22 percent between 1970 and 2005.Availability of eggs likewise decreased during the same period. Over the past three decades, red meats share of totalmeat dropped while the share of poultry continued to rise. However,red meat, particularly beef, remains the main source of protein inAmericans diet.
Ounce for ounce, poultry and fish products have less fat, saturatedfat, and cholesterol than beef, according to USDAs NutrientDatabase for Standard Reference. Also, according to the nutrientavailability data (unadjusted for spoilage and other losses), theproportion of fat in the U.S. food supply contributed by red meat,poultry, and fish declined from 32 percent in 1970 to 20 percent in2004. Much of this decline can be attributed to red meats share offat in the food supply, which dropped from 27 percent to 13 percentduring the same period. Similarly, red meats proportion ofsaturated fat declined from 35 to 23 percent.
The Dietary Guidelines as depicted in the MyPyramid Plan recommends daily consumption of5.5 oz-eq from the meat and beans group (meat, poultry, fish,legumes, eggs, nuts, and seeds)8 per person as part of a 2,000-calorie-per-day diet. According to the loss-adjusted foodavailability data, Americans consumed 6.5 oz-eq of meat, poultry,fish, eggs, and nuts per person per day in 2005 (i.e., notincluding legumes). This estimate is 16 percent above therecommended amount, suggesting that Americans need to decreasetheir meat intake to meet the recommendations in the Dietary Guidelines . In addition, many Americans need to change the types of meatsconsumed in order to choose diets with less fat, saturated fat, andcholesterol (HHS, 2005).
3/31/2008 9:14:00 AM
Beef Still Dominates, But Chicken Is Gaining Ground
The total amount of meat, eggs, and nuts available for consumption(unadjusted for waste and spoilage) grew from 225 pounds per personin 1970 to about 242 pounds per person in 2005 according to thefood availability data (table 7). This 8-percent increase, however,was not distributed equally across the meat group. Poultryavailability, for example, provided a significant contribution tothe increase. Between 1970 and 2005, per capita poultryavailability more than doubled, from 34 pounds per person to 74pounds per person. Part of the rise in poultry, particularlychicken, results from the chicken industrys catering to consumersand foodservice operators demand for value-added, brand-name, andconvenience products (Buzby et al., 2006). During the same period, availability of fish andshellfish and tree nuts and peanuts grew 5 and 3 pounds per person,respectively.
In contrast, red meat availability (beef, veal, pork, and lamb)faced a major decline. Since its peak of 133 pounds per person in1976, red meat availability fell to 110 pounds per person in 2005.This decline in red meat availability was largely due to beef,which dropped 17 pounds, or 22 percent between 1970 and 2005.Availability of eggs likewise decreased during the same period. Over the past three decades, red meats share of totalmeat dropped while the share of poultry continued to rise. However,red meat, particularly beef, remains the main source of protein inAmericans diet.
Ounce for ounce, poultry and fish products have less fat, saturatedfat, and cholesterol than beef, according to USDAs NutrientDatabase for Standard Reference. Also, according to the nutrientavailability data (unadjusted for spoilage and other losses), theproportion of fat in the U.S. food supply contributed by red meat,poultry, and fish declined from 32 percent in 1970 to 20 percent in2004. Much of this decline can be attributed to red meats share offat in the food supply, which dropped from 27 percent to 13 percentduring the same period. Similarly, red meats proportion ofsaturated fat declined from 35 to 23 percent.
The Dietary Guidelines as depicted in the MyPyramid Plan recommends daily consumption of5.5 oz-eq from the meat and beans group (meat, poultry, fish,legumes, eggs, nuts, and seeds)8 per person as part of a 2,000-calorie-per-day diet. According to the loss-adjusted foodavailability data, Americans consumed 6.5 oz-eq of meat, poultry,fish, eggs, and nuts per person per day in 2005 (i.e., notincluding legumes). This estimate is 16 percent above therecommended amount, suggesting that Americans need to decreasetheir meat intake to meet the recommendations in the Dietary Guidelines . In addition, many Americans need to change the types of meatsconsumed in order to choose diets with less fat, saturated fat, andcholesterol (HHS, 2005).
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