Over the span of a little over 40 years, several grain products have seen a dramatic increase in consumption while others have seen little to no changes. Barley, rye and food starch have seen very little change. Flour and meal, rice, and hominy and grits have seen a small positive trend in increased consumption over the years. Finally whole wheat and white flour has seen the most dramatic changes, positive and negative, within this time span. The lack of change in barley and rye is likely because they are unpopular grains that are not used in daily meals. Flour and meal, food starch and rice have likely had an increase in the amount that is consumed because these are more common ingredients in everyday cooking. The reason white and whole wheat flour experiences the most dramatic changes is likely due to multiple reasons. One of them being that these two grain were clumped into one category despite being extremely different. Another reason being because these are the most widely used grains, so they are more subjective to big changes. It is noticeable that the whole wheat and white grain have a dramatic positive trend then decreased closer to the present. This is likely because people nowadays are more aware of how nutritionally lacking white bread is and purchase less of it. Because less white bread is purchased, less of it is produced and consumed.