ENHANCING NUTRITION CONSUMPTION IN THE AMERICAN DIETThe State of the American Diet How Can We Cope?Abbot, Jaclyn Maurer PhD, RD; Byrd-Bredbenner, Carol PhD, RD, FADA Author Information Rutgers, the State University of New Jersey, New Brunswick. Corresponding Author: Jaclyn Maurer Abbot, PhD, RD, 26 Nichol Ave, 220 Davison, New Brunswick, NJ 08901 ([email protected]). Topics in Clinical Nutrition: July 2007 - Volume 22 - Issue 3 - p 202-233 doi: 10.1097/01.TIN.0000285376.93593.0a Buy Metrics Abstract The American diet is reportedly too high in calories, total fat, saturated fat, added sugar, sodium, and refined grains but too low in omega-3 fats, fiber, and whole grains, fruits, vegetables and phytonutrients. Taste, health considerations, and economics are primary factors affecting food choices with convenience driving food intake as more meals are eaten away from home. The American food supply can support optimal dietary health and the array of healthy food choices available can accommodate almost all dietary preferences, needs, and resource constraints (time, energy, skill). The key to a dietary pattern that nurtures good health is learning to choose nutritious foods that also accommodate personal preferences like convenience and taste appeal. © 2007 Lippincott Williams & Wilkins, Inc.