Types of Cuts of Meat. While many people typically enjoy the flavors of many different types of meat, they donât always know the differences between cuts of meat. This information can be very useful when buying and preparing meat, because the meat cuts are from specific areas of the animalâs body.
ERS food availability data suggest that Americans have been consuming less fluid milk since the 1940s. Data on per capita consumption since the 1970s (USDA-ERS, 2013a) 4 reveal a decrease in average consumption from about 0.96 cups to about 0.61 cups of fluid milk per day over the past 40 years (fig. 1).
Whole Milk. One cup of whole milk, or the equivalent of an 8-ounce serving, provides about 150 calories, 7.7 grams of protein and 28 percent of the daily value for calcium. By weight, it must contain at least 3.25 percent milkfat and 8.25 percent nonfat solids, which means approximately 50 percent of the calories in whole milk come from fat.