1. Following Dietary Guidelines
Unit 5, Lesson 26
National Standards1.1, 1.5, 2.10

2. The Food Groups A category of foods that contain similar nutrients
Six groups
Each group has recommended servings per day, depending on your age, size, sex, and level of activity
The Food Groups

3. Each day 3 oz. of whole-grain cereals, crackers, breads, rice, or pasta
Good sources of B vitamins, iron, fiber, and complex carbohydrates
Grains

4. 1 slice of bread, 1 cup of ready-to-eat cereal, or ½ cup of cooked rice, cooked pasta, or cooked cereal can be considered as 1 ounce equivalent from the Grains Group.

6. Vegetables 2 ½ cups daily Low in fat and calories
Good sources of vitamins A and C and minerals
Eat a variety
Vegetables

9. 2 cups each day
Low in fat, good sources of vitamins A and C, potassium, and carbohydrates
Choose a variety
Fruits

11. 3 cups daily
Good sources of calcium and protein
Milk

13. Meat and beans 5 ½ oz. daily
Good sources of protein, B vitamins, iron, and zinc
Choose low-fat or lean
Bake, broil, or grill rather than fry
Meat and beans

15. 5 teaspoons daily
Provide essential fatty acids and vitamin E
Oils

17. Food Guidance System

19. Vegetarian diet – vegetables are the foundation and meat, fish, and poultry are restricted or eliminated
Vegan diet – excludes foods or animal origin
Vegetarian Diets

20. Lacto-vegetarian diet – excludes eggs, fish, poultry, and meat
Ovo-lacto-vegetarian diet – excludes fish, poultry, and red meat
Semi-vegetarian diet – excludes red meat