Postprint version. Published in Journal of the American Dietetic Association, Volume 101, Issue 8, August 1, 2001, pages 929-932.
NOTE: At the time of publication, the author Marilyn Tseng was not yet affiliated with Cal Poly.
The definitive version is available at https://doi.org/10.1016/S0002-8223(01)00230-9.
A social history of eating habits in the United States (1) suggests that there are 2 fundamental US dietary patterns. The first, characterized by beef or pork, while flour bread, and potato consumption, is grounded in British culinary heritage. The second, characterized by fruits and vegetables consumed as "protective" foods, that is, to avoid illness, is a result of the development of nutrition science, the growth of good and advertising industries, and efforts of World War 1 food conservation programs. To confirm the occurrence of these 2 dietary patterns and their sociodemographic and lifestyle correlates, we used principal components analysis on data collected from white participants in a large, national US survey.