After the release of the dietary guidelines, the eating habits of contemporary Americans have not improved

The federal government first issued U.S. dietary guidelines in
in
, decades after most Americans' eating habits were neither up to government recommendations nor consistent with them, according to the
E.R.S.
.report,
"
food choices for Americans outside their homes: How is it compared to recommendations?
”
Researchers at E.R.S.
, who tracked
23,
broad food categories, found a significant difference between what Americans should eat and what they actually eat.participants in the report include
E.R.S.
nutritionist and economist
Joanne Guthrie
,
Biing-Hwan
,
Lin Abigail Okrent
and
Richard Volpe
.study,
E.R.S.
researchers compared food purchased in supermarkets between
1998 and 2006
under a food program recommended by the U.S. Department of Agriculture. The food plan is based on income levels
-
, frugal, low-cost, affordable and substantial. The program sets an appropriate nutritional ratio or
proportion
household food expenditure for 23 foods that consumers typically buy. The researchers estimated
purchasing power of supermarkets based
nielsen Homescan and other member data.researchers say that
"
all vegetable categories except potatoes cost less, for example, they spend only
0.5 percent of
their food budget on dark green vegetables, while the food plan recommends
7 percent
. Purchases of whole wheat foods, fruits, low-fat dairy products, nuts, poultry and fish are also less expensive. Purchases of other products such as refined grains, fruit juices, regular dairy products (including whole milk and butter) and meat exceed the recommended value. Refined grains
-
including non-whole grain biscuits, biscuits, bread and pasta
- account for

17 percent of total consumption
, not
5 percent
, as recommended by the USDA's food program.
"
dietary guidelines recommend restrictive additions of fat and sugar, and food plans
's
recommended spending on their
is relatively low
, but
Homescan
members spend far more on these foods than recommended. The cost
convenience
food, such as freezing or refrigerating the main course, is
the
is higher than recommended.of the
23
foods tracked, potato spending was the only
-
2%
of the food similar to the recommended value, with a recommended value of
2.1%
.eating out in general, especially in fast food restaurants, is the main cause of nutrition-related health problems caused by obesity ratesand.
E.R.S.
should not ignore people eating at home.study shows that
"
Americans still get two-thirds of their daily calories from food prepared at home.
”The problem of choosing unhealthy foods is not confined to specific ethnic groups or
social
. This provides a different perspective for the study.researchers said: "
"
score shows that
,
in the United States
,
food quality
not high
is a common
sexual
problem, not limited to specific economic groups or groups of people. The difference in scores between different populations, regions and income groups is relatively small, but all groups need to improve. For example, the rise in household income has led to a slight increase in scores, with an average score difference of
18 per cent among those at the bottom of the income distribution (average annual income is less than $
12,000
and above $
200,
000
). However, compared to the recommended values, the scores of the two groups of people showed that the food purchase pattern was much different from the ideal state.
” In addition, the data do not show how
consumers who eat at home

have improved their
diet over the

period, with the exception of an increase in whole grain intake and a relative reduction in the cost of refined grains. But even at the end of the study, consumers spent far less than half as much on whole grains. During the study period, the cost of fruits and vegetables decreased, while the cost of packaged and processed foods increased. the report, the researchers
recognized
that
's eating habits

"considerable room for improvement
"
. He


note the positive factors shown in the report

,
advocate and promote these factors,
it is possible
to make more progress in improving the public diet

"
supply and demand play a
to
role in affecting consumer food s choices
, such as the growth trend in whole grain availability and purchasing power, according to the study.
society
increasing emphasis on the health benefits of cereals, which may attract the attention of food companies and consumers. Growing interest in whole grain foods may prompt food companies to expand their supply by offering a wide range of whole grain products; Further success in changing dietary habits may depend on increased consumer demand for healthy foods and the ability of companies to develop products that improve their health characteristics, which
e.m. should
be consistent with consumer preferences for convenience and taste.
” “
Capacity to pay is another important factor. The high cost of healthy foods is why consumers often refuse to buy them, but the study found that

healthy foods such as fruits
,
vegetables

are less expensive than unhealthy foods. However, consumers may need to move money to buy healthy, low
-volume
foods, rather than food that exceeds the USDA's food program budget.
” “
Although
the recommended diet plan
which is beneficial to
and improves the overall quality of
's diet,
serlively
it is difficult to persuade consumers to change their dietary preferences.
” Although nutrition labels have been mandatory for nearly
20
years, the researchers say the use of
labels
declining over the next period.

and private companies
are working at
to make food labels and purchases more
plus
close to consumers
,
is easy to understand and encouraging," researchers said. The U.S. Food and Drug Administration has adjusted the nutritional labeling of food and has announced plans to change current practices.
” They also say shelf and packaging labels help consumers identify healthier foods. analysis of non-home dining, the researchers said progress over the past
35 years
was not even as good as eating at home.
"
Between
1977-
19
79
, the total amount of fat
heast
was almost the same at home and outside the home, at

39.6%
and
39.9%
, respectively, the researchers said. By
2005-
20
08
, the amount of fat
health
in home food had dropped to
30.5%
, between
20% and 35%

recommended by the National Institute of
Medicine, while out-of-home food changes were small, and
was still as high as
37.
%.
”