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Consumption of soft drinks, fruit drinks and ades, and flavored teas may be displacing beverage milk in the diet. Big increases in eating away from home, especially at fast-food places, and in consumption of salty snack foods favored soft drink consumption.
Average annual consumption of cheese (excluding full-skim American and cottage, pot, and baker's cheeses) increased 287 percent between the 1950s and 2000, from 7.7 pounds per person to 29.8 pounds. Lifestyles that emphasize convenience foods were probably major forces behind the higher consumption. In fact, more than half of our cheese now comes in commercially manufactured and prepared foods (including food service), such as pizza, tacos, nachos, salad bars, fast food sandwiches, bagel spreads, sauces for baked potatoes and other vegetables, and packaged snack foods.
In the 1950s, the fats and oils group (composed of added fats and oils) contributed the most fat to the food supply (41 percent), followed by the meat, poultry, and fish group (32 percent). By 1999, the fats and oils group's contribution to total fat had jumped 12 percentage points to 53 percent, probably due to the higher consumption of fried foods in foodservice outlets, the increase in consumption of high-fat snack foods, and the increased use of salad dressings.
The popularity of pizza and other ethnic foods in the 1990s boosted average consumption of canned tomato products, but consumption of other canned vegetables declined 13 percent between the 1970s and 1997. The popularity of french fries, eaten mainly in fast-food eateries, spawned a 63-percent increase in average consumption of frozen potatoes during the same period; consumption of other frozen vegetables rose 41 percent.
In a sense, sugar is the number one food additive. It turns up in some unlikely places, such as pizza, bread, hot dogs, boxed mixed rice, soup, crackers, spaghetti sauce, lunch meat, canned vegetables, fruit drinks, flavored yogurt, ketchup, salad dressing, mayonnaise, and some peanut butter. Carbonated sodas provided more than a fifth (22 percent) of the refined and added sugars in the 2000 American food supply, compared with 16 percent in 1970.

*Source: http://www.usda.gov/factbook/

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