Reports and Statistics
Diet Quality of Americans by Food Stamp Participation Status: Data from the National Health and Nutrition Examination Survey, 1999-2004 (PDF | 1.34 MB)USDA. Office of Research and Analysis.
Data from the National Health and Nutrition Examination Survey (NHANES 1999-2004) provide a comprehensive picture of the nutrient intakes, diet quality, and food choices of Food Stamp Program participants. July 2008
Behavioral Risk Factor Surveillance SystemDHHS. Centers for Disease Control and Prevention.
Results from a random-digit-dialed telephone survey of the non-institutionalized adult US population. Includes prevalence and trend data pertaining to nutrition, overweight and exercise variables for the nation and individual states.
Dietary Assessment of Major Trends in U.S. Food Consumption, 1970-2005USDA. Economic Research Service.
This report examines major trends in the amount of food available for consumption in the United States between 1970 and 2005. The report also estimates whether Americans are meeting Federal dietary recommendations for each of the major food groups. Findings show that for Americans to meet these recommendations, they would need to substantially lower their intake of added fats, refined grains, and added sugars and sweeteners and increase their consumption of fruits, vegetables, whole grains, and low-fat milk and milk products. March 2008
What We Eat in America, NHANESUSDA. ARS. Food Surveys Research Group.
What We Eat in America, NHANES
"What We Eat in America" (WWEIA) is the dietary intake interview component of the National Health and Nutrition Examination Survey (NHANES), conducted as a partnership between USDA and the Department of Health and Human Services.
Third Report on Nutrition Monitoring in the United States: Executive Summary (PDF | 404 KB)Department of Agriculture; Department of Health and Human Services.
Summary of data gathered by the National Nutrition Monitoring and Related Research Program (NNMRRP), giving special emphasis to low-income and high-risk population subgroups.
Dietary Intake and Dietary Attitudes Among Food Stamp Participants and Other Low-Income IndividualsUSDA. FNS. Office of Analysis, Nutrition and Evaluation.
"Examines the dietary knowledge, attitudes and intake of Food Stamp Program participants. Addresses the relationship between Food Stamp Program participation and dietary intake." September 2000
Food Stamps and Obesity: What Do We Know?
USDA. Economic Research Service.
"Results from reviewed studies indicate that for most participants in the Food Stamp Program use of food stamp benefits does not result in an increase in either BMI or the likelihood of being overweight or obese. However, for nonelderly women, who account for 28 percent of the food stamp caseload, some evidence suggests that participation in the Food Stamp Program may increase BMI and the probability of obesity." March 2008.
Review of Dietary Reference Intakes for Selected Nutrients: Challenges and Implications for Federal Food and Nutrition Policy (PDF | 702KB)USDA. Economic Research Service.
This report takes a critical look at the studies and methods used to set DRIs. The findings show that errors in dietary recall data may partially explain the inadequacies and excessive intakes. Because the DRIs are used by food and nutrition assistance programs to set nutritional objectives, establish program benefits, and evaluate program outcomes, it is important to understand the issues involved in deriving the DRIs and how to interpret the results of dietary assessments. February 2007
Let's Eat Out: Americans Weigh Taste, Convenience, and NutritionUSDA. Economic Research Service.
This study analyzes how, what, and where Americans eat outside the home. October 2006
Healthy People 2020: Nutrition and Weight StatusUnited States Department of Health and Human Services.
Covers the United States health objectives related to nutrition and weight status.
Insidious Consumption: Surprising Factors That Influence What We Eat and How Much
USDA. Economic Research Service.
Behavioral economics reveals new possibilities for more healthful food choices