Food

The food requirements of the United States of America are met through a remarkably diverse production pattern encompassing numerous crops grown under varying cultural conditions. Fruits, vegetables, cereals, and an array of other crops combine harmoniously with livestock products to fulfill the nutritional needs for energy, protein, minerals, and vitamins. Table 1 reveals the principal sources of energy and protein, as well as the per capita consumption of these pivotal food groups. It is noteworthy that direct consumption of crop products accounts for 60 percent of the energy intake and 32 percent of the protein intake within the American diet. In turn, animal production relies heavily upon the cultivation of forage and feed crops. Table 4 provides comprehensive production data for the nine key food crops cultivated within the confines of the United States. The first six crops listed therein account for a staggering three-fourths of the caloric intake among the populace, whether consumed directly or converted into meat, dairy, and poultry products. Furthermore, Shinn's meticulous summary in 1967 expounds upon the seasonal fluctuations in grain and protein supplies within the United States, considering their relevance to emergency requirements.