1. THE FOOD PYRAMID A GUIDE TO DAILY FOOD CHOICES

2. KEY TERMS  Nutrients  Whole grain  Refined grains

3. NUTRITION  Nutrients are chemical substances in food that help maintain the body  Some nutrients supply energy to the body  Some nutrients provide the building blocks for the body’s cells and tissues, such as kin, bones, and muscles  Some nutrients are necessary for the chemical reactions that take place in the body

4. NUTRIENTS  The food people eat has a major impact on their health  The U.S. Department of Agriculture and the U.S. Department of Health and Human Services have developed guidelines for healthy eating

5. HEALTHY DIETS  For a healthy diet, a person must eat a variety of foods  A healthy diet also includes all the nutrients a person needs to stay healthy  To help people make wise choices, the Food Guide Pyramid was developed  The Food Guide Pyramid is a diagram that organizes food into groups that have similar nutrients  It then recommends how many servings one should eat from each group each day

6. THE FOOD PYRAMID

7. THE FOOD GUIDE PYRAMID

8. IN WITH THE NEW: MY PLATE

9. GRAINS  6 ounces each day  Make half your grains whole  Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product.  Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products.  Grains are divided into 2 subgroups: whole grains refined grains.

10. GRAINS  Whole grains contain the entire grain kernel ― the bran, germ, and endosperm.  Examples include: whole-wheat flour bulgur (cracked wheat) oatmeal whole cornmeal brown rice

11. GRAINS  Refined grains have been milled, a process that removes the bran and germ.  This is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B vitamins.  Some examples of refined grain products are: white flour degermed cornmeal white bread white rice

12. GRAINS Whole grains: brown rice buckwheat bulgur (cracked wheat) oatmeal popcorn Ready-to-eat breakfast cereals: whole wheat cereal flakes whole grain barley whole grain cornmeal whole rye whole wheat bread whole wheat crackers whole wheat pasta whole wheat sandwich buns and rolls whole wheat tortillas wild rice Refined grains: cornbread corn tortillas couscous crackers flour tortillas grits noodles Pasta: spaghetti macaroni pitas pretzels Ready-to-eat breakfast cereals: corn flakes white bread white sandwich buns and rolls white rice  Some commonly eaten grain products are:

13. VEGETABLES  2 ½ cups per day  Any vegetable or 100% vegetable juice counts as a member of the Vegetable Group.  Vegetables may be: Raw Cooked Fresh Frozen Canned Dried/dehydrated May be whole, cut-up, or mashed

14. VEGETABLES Dark green vegetables broccoli collard greens dark green leafy lettuce mustard greens romaine lettuce spinach turnip greens Red & orange vegetables acorn squash butternut squash carrots pumpkin red peppers sweet potatoes tomatoes tomato juice Starchy vegetables corn black-eyed peas (not dry) green bananas green peas green lima beans plantains potatoes Beans and peas black beans black-eyed peas) kidney beans lentils navy beans pinto beans soy beans split peas white beans Other vegetables artichokes asparagus brussel sprouts cabbage cauliflower celery cucumbers eggplant green beans green peppers Iceberg lettuce mushrooms okra onions turnips  Vegetables are organized into 5 subgroups, based on their nutrient content.  Some commonly eaten vegetables in each subgroup are:

15. FRUITS  1 ½ cups per day  Any fruit or 100% fruit juice counts as part of the Fruit Group.  Fruits may be:  Fresh  Canned  Frozen  Dried  may be whole, cut-up, or pureed

16. FRUITS Apples Apricots Bananas Nectarines Oranges Peaches Pears Papaya Pineapple Plums Prunes Raisins Tangerines Cherries Grapefruit Grapes Kiwi fruit Lemons Limes Mangoes Berries: strawberries blueberries raspberries Melons: cantaloupe honeydew watermelon Mixed fruits: fruit cocktail 100% Fruit juice: orange apple grape grapefruit  Some commonly eaten fruits are:

17. MILK, YOGURT & CHEESE  3 cups per day  All fluid milk products and many foods made from milk are considered part of this food group.  Most Dairy Group choices should be fat-free or low-fat.  Foods made from milk that retain their calcium content are part of the group.  Foods made from milk that have little to no calcium, such as cream cheese, cream, and butter, are not.  Calcium-fortified soymilk (soy beverage) is also part of the Dairy Group.

18. MILK, YOGURT & CHEESE  Choose fat-free or low-fat milk, yogurt, and cheese.  If sweetened milk products are chosen (flavored milk, yogurt, drinkable yogurt, desserts), the added sugars also count against your maximum limit for "empty calories”  For those who are lactose intolerant, smaller portions (such as 4 fluid ounces of milk) may be well tolerated.  Calcium-fortified foods and beverages such as cereals, orange juice, or rice or almond beverages may provide calcium, but may not provide the other nutrients found in dairy products.

19. MILK, YOGURT & CHEESE Milk all fluid milk:  fat-free (skim)  low fat (1%)  reduced fat (2%)  whole milk Flavored milks:  chocolate  strawberry  lactose-reduced milks  lactose-free milks Milk-based desserts  puddings  ice milk  frozen yogurt  ice cream  Calcium-fortified soymilk  (soy beverage) Cheese Hard natural cheeses:  cheddar  mozzarella  Swiss  Parmesan Soft cheeses:  ricotta  cottage cheese Processed cheeses:  American Yogurt All yogurt:  fat-free  low fat  reduced fat  whole milk yogurt  Some commonly eaten choices in the Dairy Group are:

20. MEAT & BEANS  5 ounces per day  All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group.  Beans and peas are also part of the Vegetable Group.  Select a variety of protein foods to improve nutrient intake and health benefits, including at least 8 ounces of cooked seafood per week.  Meat and poultry choices should be lean or low-fat.

21. MEAT & BEANS Meats Lean cuts of: beef ham lamb pork Game meats: bison rabbit venison Lean ground meats: beef pork lamb Lean luncheon or deli meats Organ meats: liver giblets Poultry chicken duck goose turkey ground chicken and turkey Eggs chicken eggs duck eggs Beans and peas black beans black-eyed peas lima beans (mature) navy beans pinto beans Processed soy products: tofu white beans bean burgers veggie burgers texturized vegetable protein (TVP) Nuts and seeds almonds cashews mixed nuts peanuts peanut butter pecans pistachios pumpkin seeds sesame seeds sunflower seeds walnuts Seafood Finfish such as: catfish flounder halibut mackerel salmon sea bass snapper swordfish trout tuna Shellfish such as: clams crab lobster mussels octopus oysters scallops squid (calamari) shrimp Canned fish such as: anchovies clams tuna sardines  Some commonly eaten choices in the Protein Foods Group, with selection tips, are:

22. FATS, OILS, & SWEETS  Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking.  Oils come from many different plants and from fish.  Oils are NOT a food group, but they provide essential nutrients.  Therefore, oils are included in USDA food patterns.  Some common oils are: canola oil corn oil cottonseed oil olive oil safflower oil soybean oil sunflower oil

23. FATS, OILS, & SWEETS  Some oils are used mainly as flavorings, such as walnut oil and sesame oil.  A number of foods are naturally high in oils, like: nuts olives some fish avocados  Foods that are mainly oil include mayonnaise, certain salad dressings, and soft (tub or squeeze) margarine with no trans fats.

24. FATS, OILS, & SWEETS  A few plant oils, however, including coconut oil, palm oil, and palm kernel oil, are high in saturated fats and for nutritional purposes should be considered to be solid fats.  Solid fats are fats that are solid at room temperature, like butter and shortening.  Solid fats come from many animal foods and can be made from vegetable oils through a process called hydrogenation.  Some common solid fats are: butter milk fat beef fat (tallow, suet) chicken fat pork fat (lard) stick margarine shortening partially hydrogenated oil

25. DIETARY GUIDELINES FOR AMERICANS Aim for Fitness Aim for a healthy weight Be physically active each day Build a Healthy Base Let the Pyramid guide your food choices Choose a variety of grains daily, especially whole grains Choose a variety of fruits and vegetables daily Keep food safe to eat Choose Sensibly Choose a diet that is low in saturated fat and cholesterol and moderate in total fat Choose beverages and foods to moderate your intake of sugars Choose and prepare foods with less salt  The Dietary Guidelines for Americans were then developed  The guidelines suggest actions to promote health

26. EATING OUT  People who eat in commercial restaurants have a wide choice of what to eat You can eat one meal in a restaurant, and the rest of the meals at home you can eat all your meals at restaurants You can eat all your meals at home  For this reason, restaurants are concerned with taste and appearance  However, restaurants do try to provide offerings from each part of the Food Guide Pyramid

27. EATING OUT: MCDONALD’S Fats, Oils, & Sweets Milk, Yogurt, & Cheese Vegetable Bread, Cereal, Rice & Pasta Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Fruit

28. INSTITUTIONAL FOODSERVICES  Institutional foodservices are much more concerned with nutrition  In many cases, people who eat in institutional foodservices have no choice in where to eat  For example: People in hospitals Soldiers in the armed services People in prison facilities  Therefore, institutional foodservices pay close attention to the nutritional content of each meal they serve

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