Eating quality of muffins, cake, and cookies prepared with reduced fat and sugar

Abstract

The Dietary Guidelines for Americans ( 1. Nutrition and Your Health: Dietary Guidelines for Americans. 3rd ed. US Dept of Agriculture and US Dept of Health and Human Services, Washington, DC1990 Google Scholar ), published jointly by the US Departments of Agriculture (USDA) and Health and Human Services, recommends that Americans choose a diet low in fat, saturated fat, and cholesterol, and use sugars only in moderation. The Surgeon General's Report on Nutrition and Health( 2. Public Health Service: The Surgeon General's Report on Nutrition and Health. US Dept of Health and Human Services, Washington, DC1988 Google Scholar ) and the National Academy of Sciences Diet and Health Report( 3. National Academy of Sciences, National Research Council, Food and Nutrition Board, Committee on Diet and Health Diet and Health: Implications for Reducing Chronic Disease Risk. National Academy Press, Washington, DC1989 Google Scholar ) support these recommendations. Data from USDA's Report on the 1987–88 Nationwide Food Consumption Survey( 4. Riddick H 10th ed. Report on the 1987–1988 Nationwide Food Consumption Survey. US Dept of Agriculture, Washington, DC1990 Google Scholar ) indicate that total dietary fat intake accounts for about 36% and saturated fatty acids for about 13% of an individual's total energy intake. These amounts of total fat and saturated fat are above the Dietary Guidelines intake re-commendations of 30% or less of total energy as fat and less than 10% as saturated fat. USDA data indicate that Americans' daily per capita consumption of nutritive sweeteners (ie, corn sweeteners, edible syrups, and honey) increased 14% over the past 20 years ( 5. Food Consumption, Prices, and Expenditures, 1968–1989. 10th ed. Statistical Bulletin No. 825. US Dept of Agriculture, Washington, DC1991 Google Scholar ). Consumption of nutritive sweeteners increased from 118 lb in 1968 to 138 lb in 1990.