Fat in the U.S. diet
1976
Chandler, Carolyn A. | Marston, Ruth M.
Levels and sources of fat in the U.S. diet arereviewed. Specific topics discussed include the: amount of fat the U.S. diet provides; sources of fat in the U.S. diet; fatty acid content of the U.S. diet; amount of food energy that comes from fat in the U.S. diet; and, differing patterns of fat consumption among individuals. Conclusions on the reduction of fat in the diet are drawn and several tables depict the percentage of fat from various food groups for selected years.
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