1. History of USDA’s Food Guidance
1992
1970s
USDA has had a long history with food guidance dating back into the early 20th century.
Looking back over this history, many different food guides have been used. They represented health and nutrition concerns of the time when they were introduced.
For example,
In the 1940’s the wartime food guide promoted eating foods that provided the vitamins and minerals needed to prevent deficiencies.
In the 1950’s-1960’s the 7 food groups were simplified into a “Food for Fitness” guide, which was commonly called “The Basic Four.”
By the later 1970’s, concerns about dietary excess lead USDA to issue “The Hassle-Free Daily Food Guide,” which included a “caution” group of fats, sweets, and alcohol.
All of these food guides preceded the introduction of the original Food Guide Pyramid in 1992.
NOTE TO PRESENTER: The food guides pictured above are--
1916: Food for Young Children
1940s (1946): National Food Guide (commonly called “The Basic Seven”)
1950s-1960s (1956): Food for Fitness—A Daily Food Guide (commonly called “The Basic Four”)
1970s (1979): Hassle-Free Guide to a Better Diet
1992: Food Guide Pyramid
2005: MyPyramid
2005
1950s-1960s

2. 2011 Revision Three Message Categories Balancing calories
Foods to Increase
Foods to Reduce

3. Balancing Calories Enjoy your food but eat less
Avoid oversized portions

4. Determine Calorie Needs Estimated Energy Requirements* for males
USDA first determined appropriate calorie levels for the food intake patterns by identifying estimated requirements of the population.
Estimated Energy Requirement (EER) equations developed by the Institute of Medicine were used to calculate energy needs for each age/gender group. These equations were used to determine the target energy level for the food intake patterns. (The example shown on this slide is for males.)
The EER equations use age, height, weight, and physical activity level to estimate energy needs.
The bars on this slide show the range of energy needs for males* at each age, depending on their level of physical activity. [CLICK FOR ANIMATION] The top of each bar represents energy needs of an active male while the bottom of the bar represents needs of a sedentary male of the same age. The graph depicts how energy needs transition through age, as well as varying with activity level.
This information was used to set target calorie levels for each food intake pattern. To meet a person’s nutrient needs without exceeding their energy needs, the target calorie level was set toward the lower end of each bar. This assured that the food intake patterns would meet nutrient needs within the energy allowance of individuals who are sedentary. However, all individuals are encouraged to become active or more active.
[This graph serves as a reminder that educators should encourage individuals to become more active in order to increase their energy allowance and maintain their weight as they age.]
*NOTES TO PRESENTER:
For the food intake patterns, a reference sized person of average height and healthy weight (for example, a BMI of 22.5 for men) were used.
The line between the ages of in this particular graph separates children on the left and adults to the right because two different equations are used to calculate their energy requirements. A similar graph could be constructed for estimated energy needs of females.
*From the National Academy of Sciences, Institute of Medicine Dietary Reference Intakes Macronutrient Report

5. Foods to Increase Make half your plate fruits and vegetables
Make at least half your grains whole grains
Switch to fat free or low fat (1%) milk

6. Foods to Reduce Compare sodium in foods and choose the lower number
Drink Water instead of sugary drinks

7. Servings Daily Amounts in cups or ounces
The research finding about using the term “servings” in nutrition education settings bears repeating.
Consumers use the term “serving” to mean their portion of food, so describing recommended amounts as a certain “number of servings” means to them that they should eat it that many times…even if their typical portion is much larger than the standardized “serving” professionals envision.
(CLICK FOR ANIMATION)
Therefore, USDA chose to eliminate the use of the term “servings” in describing how much to eat. Instead, they describe recommended amounts in cups or ounces for the day, which can be eaten as several portions at different times.
The use of cups or ounces was well understood by consumers as long as examples were provided for each food group. The website provides examples of how much food should be considered a cup or ounce equivalent in every food group.
Daily Amounts
in cups or ounces

8. More Tips from MyPlate:

9. MAKE HALF YOUR GRAINS WHOLE!

10. Grains Two types: Whole grains contain the entire grain kernel
Refined grains have been milled and the bran and the germ have been removed

11. Examples of Whole Grain Products
Whole Wheat breads and bagels
Whole grain dry cereals and oatmeal
Whole grain pasta and rice
Whole grain crackers

12. Grain Recommendations Compared to Consumption
Consumed*
Recommended*
A similar shift is needed in the Grain Group. Americans are currently eating enough grains but they are eating too many refined grains and not enough whole grains. The graph on the left of this slide shows the current intake of refined and whole grains for females age while the graph on the right shows the recommendation that at least 50% of grains should be whole grains.
For example, females need about a 2 ounce equivalent increase in whole grain consumption and about a 2 ounce equivalent decrease in refined grain consumption to meet the recommended 50% whole grain intake.
Note that the recommendation is “at least”—all grains can be whole grains. If all grains are consumed as whole grains, however, the Dietary Guidelines suggests that it is advisable to include some folate-fortified products such as whole grain breakfast cereals.
NOTE TO PRESENTER: Grain recommendation v. actual consumption by Females 31-50
Amount Recommended Daily Average Amount Consumed Daily
Whole Grains 3 ounce equivalents ounce equivalent
Refined Grains 3 ounce equivalents ounce equivalent
Consumption data is based on NHANES data
Whole Grains
Refined Grains

13. ADD MORE VEGGIES

14. Vegetables Dark Orange Squash Sweet Potato Beets Carrots Dark Green
Spinach
Kale
Broccoli
Romaine Lettuce

15. Beans and Peas are unique
Beans and Peas are unique! Considered a part of the Vegetable Group because they are excellent sources of dietary fiber and nutrients but also are excellent sources of plant protein,.Therefore, they are considered part of the Protein Foods Group.
Navy beans
Black beans
Pinto beans
Lima beans
Sunflower Nuts
Refried beans

16. Vegetable Recommendations Compared to Consumption
Consumed*
Recommended*
22%
45%
Americans need to increase vegetable consumption somewhat, but they mainly need to increase the variety of vegetables they eat. They are not eating various types of vegetables in the proportions recommended.
The pie chart on the left shows the proportion of all vegetables consumed from each subgroup for females age 31-50, and the pie chart on the right shows MyPyramid recommendations for this same age/sex group.
The increased intake of vegetables that MyPyramid recommends should come from the dark green vegetables, orange vegetables, and legumes categories. This would result in the increased proportion of vegetable consumption from these subgroups, as is shown in the pie chart. These increases are a challenge, but doable. They represent a two to three fold increase in consumption for these vegetable subgroups, but in actual amounts are only about 2 additional cups PER WEEK of dark green vegetables, for example. Vegetable subgroup recommendations are given as weekly amounts because it is not expected that all 5 subgroups should be consumed every day.
NOTES TO PRESENTER:
Vegetable subgroups actual consumption v. recommendations (Females ages 31-50)
Amount Recommended Weekly Average Amount Consumed Weekly
Category Females Females 31-50
Dark green 3 cups 1.0 cups
Orange 2 cups .7 cups
Legumes 3 cups .8 cups
Starchy 3 cups 3.5 cups
Other 6.5 cups 5.5 cups
Consumption data is based on NHANES data
Dark Green Vegetables
Legumes
Starchy Vegetables
Orange Vegetables
Other Vegetables
*Females 31-50

17. FOCUS ON FRUITS
Eat a variety of Fruit
Easy on the Fruit juices

18. Milk Products should be Fat Free or Low- Fat
GOT YOUR DAIRY TODAY?
Milk Products should be Fat Free or Low- Fat

19. WITH PROTEIN, VARIETY IS KEY
Meat and poultry choices should be lean or low-fat.
Fish, seeds and nuts have healthy oils, so choose these often

20. Key food group messages from the My plate:
Focus on fruits.
Vary your veggies.
Get your calcium-rich foods.
Another link between the Dietary Guidelines and MyPyramid are the key messages for each food group. The page shown here is from the Dietary Guidelines consumer brochure “Finding Your Way to the Healthier You.” The key messages for each food group in this brochure are also the key messages used for each food group in MyPyramid consumer materials.
These messages were selected for both the Dietary Guidelines consumer brochure and for MyPyramid after consumer research showed that people found the messages easy to understand and would help them make better decisions about eating a healthier diet.
Make half your grains whole.
Go lean with protein.
Know the limits on fats, salt, and sugars.

21. Most importantly: Make physical activity a regular part of the day