The table compares the average amount of calories produced by seven different food-related categories in America from 1970 to 2010.
Overall, the total amount of calories increased over this forty-year period. In addition, the calorie intakes from fruits and vegetables were the smallest.
In 1970, the proportion of calories absorbed from meat, eggs, and nuts was the largest, at 465 units, 35 units higher than that from grains. After 40 years, the amount of calories from meat, eggs, and nuts rose slightly to 480 units, while the figure for grains witnessed a significant increase to 625 units. Meanwhile, added sugar and added fat produced an approximate calorie intake of about 400 units in 1970. There was a considerable rise of 230 units in the amount of calorie absorbed from added fat, while that from added sugar increased minimally to 460 units in 2010.
In terms of the remaining groups, at the beginning of the period, the calorie intake gained from dairy food was 265 units, about twice the number of vegetables. 40 years later, the figures for these two groups did not change much, with 225 and 120 calorie units from dairy products and vegetables, respectively. The calorie intake contributed by fruits was still at the lowest level throughout the years, at 70 units in 1970, but then it rose slightly to 85 units in 1990 and stayed unchanged until the end of the period.