Diet - Prevention Summary Table
Only one measure per topic is displayed in the summary table. A complete set of measures, where they exist, can be found by following the More Information link in the table below.
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green - headed in the right direction |
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red - headed in the wrong direction |
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black - stable or non-significant change (NSC) |
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purple - indeterminate |
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blue - Healthy People 2020 target |
Measure Name | Fruit and Vegetable Consumption | Red Meat and Processed Meat Consumption | Fat Consumption | Alcohol Consumption |
---|---|---|---|---|
Year Range | 1994-2016 | 1994-2016 | 1989-2016 | 1990-2017 |
Measure |
Average daily cup equivalents per 1,000 calories of fruits and vegetables for people aged 2 years and older. This measure includes fruits and vegetables from all sources. |
Average daily ounce equivalents of red meat and processed meat per 1000 caloriesĀ for people aged 2 years and older. |
Intakes of total fat, and of the major fatty acids - saturated, monounsaturated, and polyunsaturated - as a percentage of total calories. |
Per capita alcohol consumption: The estimated number of gallons of pure alcohol consumed per person (aged 14 years and older), per year. This measure accounts for the varying alcohol content of wine, beer, and liquor. People as young as 14 are included because a large number of adolescents begin drinking at an early age. |
Recent Summary Trend | Non-Significant Change | Falling | Stable | Rising |
Recent Summary Trend Year Range | 2011-2016 | 2011-2016 | 2011-2016 | 2013-2017 |
Desired Direction | Rising | Falling | Falling | Falling |
Summary Graph |
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Trends and Most Recent Estimates | From 2015 to 2016, people aged 2 years and older consumed, on average, 0.5 cup equivalents of fruits per 1,000 calories and 0.8 cup equivalents of vegetables per 1,000 calories (including 0.1 cup equivalents of dark green and orange vegetables and legumes per 1,000 calories). | From 2015 to 2016, people aged 2 years and older consumed, on average, 1.2 ounces of red meat per 1,000 calories. | From 2015 to 2016, total fat made up 35.2% of the calories people consumed, saturated fatty acids accounted for 11.7% of calories, monounsaturated, 12.3%, and polyunsaturated, 8.0%. | In 2017, per capita alcohol consumption was 2.3 gallons for all beverages, including beer, wine, and liquor. |
Healthy People 2020 Target | 0.9 cup equivalents of fruits per 1,000 calories. 1.2 cup equivalents of vegetables per 1,000 calories, with at least 0.55 cup equivalents of dark green or orange vegetables or legumes per 1,000 calories. | There is no Healthy People target for red meat consumption. | 9.9% percent saturated fatty acids. (Healthy People 2020 includes targets for saturated fat and solid fat.) | Reduce annual per capita alcohol consumption to 2.1 gallons. |
More Information | Fruit and Vegetable Consumption | Red Meat and Processed Meat Consumption | Fat Consumption | Alcohol Consumption |
Last Updated | March 2020 | March 2020 | March 2020 | March 2020 |
Measure Name | Fat Consumption |
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Year Range | 1989-2016 |
Measure |
Intakes of total fat, and of the major fatty acids - saturated, monounsaturated, and polyunsaturated - as a percentage of total calories. |
Recent Summary Trend | Stable |
Recent Summary Trend Year Range | 2011-2016 |
Desired Direction | Falling |
Summary Graph |
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Trends and Most Recent Estimates | From 2015 to 2016, total fat made up 35.2% of the calories people consumed, saturated fatty acids accounted for 11.7% of calories, monounsaturated, 12.3%, and polyunsaturated, 8.0%. |
Healthy People 2020 Target | 9.9% percent saturated fatty acids. (Healthy People 2020 includes targets for saturated fat and solid fat.) |
More Information | Fat Consumption |
Measure Name | Alcohol Consumption |
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Year Range | 1990-2017 |
Measure |
Per capita alcohol consumption: The estimated number of gallons of pure alcohol consumed per person (aged 14 years and older), per year. This measure accounts for the varying alcohol content of wine, beer, and liquor. People as young as 14 are included because a large number of adolescents begin drinking at an early age. |
Recent Summary Trend | Rising |
Recent Summary Trend Year Range | 2013-2017 |
Desired Direction | Falling |
Summary Graph |
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Trends and Most Recent Estimates | In 2017, per capita alcohol consumption was 2.3 gallons for all beverages, including beer, wine, and liquor. |
Healthy People 2020 Target | Reduce annual per capita alcohol consumption to 2.1 gallons. |
More Information | Alcohol Consumption |
Measure Name | Red Meat and Processed Meat Consumption |
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Year Range | 1994-2016 |
Measure |
Average daily ounce equivalents of red meat and processed meat per 1000 caloriesĀ for people aged 2 years and older. |
Recent Summary Trend | Falling |
Recent Summary Trend Year Range | 2011-2016 |
Desired Direction | Falling |
Summary Graph |
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Trends and Most Recent Estimates | From 2015 to 2016, people aged 2 years and older consumed, on average, 1.2 ounces of red meat per 1,000 calories. |
Healthy People 2020 Target | There is no Healthy People target for red meat consumption. |
More Information | Red Meat and Processed Meat Consumption |
Measure Name | Fruit and Vegetable Consumption |
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Year Range | 1994-2016 |
Measure |
Average daily cup equivalents per 1,000 calories of fruits and vegetables for people aged 2 years and older. This measure includes fruits and vegetables from all sources. |
Recent Summary Trend | Non-Significant Change |
Recent Summary Trend Year Range | 2011-2016 |
Desired Direction | Rising |
Summary Graph |
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Trends and Most Recent Estimates | From 2015 to 2016, people aged 2 years and older consumed, on average, 0.5 cup equivalents of fruits per 1,000 calories and 0.8 cup equivalents of vegetables per 1,000 calories (including 0.1 cup equivalents of dark green and orange vegetables and legumes per 1,000 calories). |
Healthy People 2020 Target | 0.9 cup equivalents of fruits per 1,000 calories. 1.2 cup equivalents of vegetables per 1,000 calories, with at least 0.55 cup equivalents of dark green or orange vegetables or legumes per 1,000 calories. |
More Information | Fruit and Vegetable Consumption |