1. Sources of Credible Nutrition and Fitness Information

2. Dietary Guidelines for Americans
Provide science-based nutrition and fitness information.
Revised every 5 years.

3. 1. Build a Healthy Plate
Before you eat, think about what goes on your plate or in your cup or bowl. Foods like vegetables, fruits, whole-grains, low-fat dairy products and lean protein foods contain the nutrient you need without too many calories.

4. Build a Healthy Plate Make half your plate fruits and vegetables.
Eat red, orange, and dark-green vegetables, such as tomatoes, sweet potatoes, and broccoli, in main dishes and side dishes.
Eat fruits and vegetables, or unsalted nuts as snacks-they are nature’s original fast foods.

5. Build a Healthy Plate Switch to skim or 1% milk.
Have the same amount of calcium and other essential nutrients as whole milk, but less fat and calories.

6. Build a Healthy Plate Make at least half your grains whole.
Choose 100% whole-grain cereals, breads, crackers, rice and pasta.
Check the ingredients list on food packages to find whole-grain foods.

7. Build a Healthy Plate Vary your protein food choices.
Twice a week, make seafood the protein on your plate.
Eat beans, which are a natural source of fiber and protein
Keep meat and poultry portions small and lean.

8. 2. Cut Back on Foods High in Solid Fats, Added Sugars, and Salt.
Many people eat foods with too much solid fats, added sugars, and salt (sodium).
Added sugars and fats load foods with extra calories you don’t need.
Too much sodium may increase your blood pressure.

9. 2. Cut Back on Foods High in Solid Fats, Added Sugars, and Salt.
Choose food and drinks with little or no added sugars
Drink water instead of sugary drinks. There are about 10 packets of sugar in a 12-oz can of soda.
Select fruit for dessert. Eat sugary desserts less often.
Choose 100% fruit juice instead of fruit-flavored drinks.

10. 2. Cut Back on Foods High in Solid Fats, Added Sugars, and Salt.
Look out for salt (sodium) in foods you buy
Compare sodium in foods like soup, bread, and frozen meals-and choose the foods with lower numbers.
Add spices or herbs to season food without adding salt.

11. 2. Cut Back on Foods High in Solid Fats, Added Sugars, and Salt.
Eat fewer foods that are high in solid fats.
Make major sources of saturated fats-such as cakes, cookies, ice cream, pizza, cheese, sausages and hot dogs-occasional choices, not everyday foods.
Select lean cuts of meats or poultry and fat-free or low-fat milk, yogurt, cheese.
Switch from sold fats to oils when preparing foods.

12. Sodium Age 51 and under- less than 2,300 mg/day
Age 51 and over- less than 1,500 mg/day
African Americans, those with hypertension, those with diabetes or kidney disease- less than 1,500 mg/day

13. Fats
Less than 10% of calories from saturated fats. Replace with monounsaturated and polyunsaturated fats.
Limit Trans Fatty Acids.
Cholesterol- less than 300 mg/day

14. 3. Eat The Right Amount of Calories for You
Everyone has a personal calorie limit. Staying within yours can help you get to or maintain a healthy weight.
People who are successful at managing their weight have found ways to keep track of how much they eat in a day, even if they don’t count every calorie.

15. 3. Eat The Right Amount of Calories for You
Enjoy your food but eat less.
Get your personal daily calorie limit at and keep that number in mind when deciding what to eat.
Think before you eat…is it worth the calories?
Avoid oversized portions.
Use a smaller plate, bowl and glass.
Stop eating when you are satisfied, not full.

16. 3. Eat The Right Amount of Calories for You
Cook more often at home, where YOU are in control of what’s in your food.

17. 3. Eat The Right Amount of Calories for You
When eating out, choose lower calorie menu options.
Check posted calorie amounts.
Choose dishes that include vegetables, fruits, and/or whole grains.
Order a smaller portion or share when eating out.

18. 3. Eat The Right Amount of Calories for You
Write down what you eat to keep track of how much you eat.

19. 4. Be Physically Active Your Way
Pick activities that you like and start by doing what you can, at least 10 minutes at a time. Every bit adds up, and the health benefits increase as you spend more time being active.

20. Recommendations Children 2-5 years- play actively several times a day
Children 6-17 years- 60+ minutes of physical activity every day.
Adults years- at least 150 min/week
Adults 65 and older-follow adult guidelines

21. Recommendations for Specific Groups
Women capable of becoming pregnant
Choose foods that provide iron.
400 mg/day of folic acid.

22. Recommendations for Specific Groups
Women who are pregnant or breastfeeding
8-12 oz of seafood per week.
Do not eat tilefish, shark, swordfish and king mackerel (due to mercury levels)
Take iron supplements

23. Recommendations for Specific Groups
Individuals age 50 and older
Reduce sodium intake to 1,500 mg/day
Consume foods fortified with vitamin B12 such as fortified cereals.

24. Use Food Labels to Help You Make Better Choices
Most packaged foods have a Nutrition Facts label and an ingredients list.
Check for calories. Be sure to look at the serving size and how many servings you are actually consuming. If you double the servings you eat, you double the calories.

25. Use Food Labels to Help You Make Better Choices
Choose foods with lower calories, saturated fat, trans fat and sodium.

26. Use Food Labels to Help You Make Better Choices
Check for added sugars using the ingredients list.
When a sugar is close to first on the ingredients list, the food is high in added sugars.
Some names for added sugars include: sucrose, glucose, high fructose corn syrup, corn syrup, maple syrup and fructose.

27. ChooseMyPlate

28. Introducing the New Food Icon: MyPlate - YouTube

29. Fruits (Red) Fruits are important sources of potassium dietary fiber
vitamin C
folate

30. Fruits: What Counts? 1 small apple = 1 cup fruit ¼ cup raisins =
1 medium bunch of
grapes (about 50) =
1½ cups fruit
1 large banana =
1 cup fruit
Common portions and ounce equivalents
1 small apple (2.5" diameter) = 1 cup fruit
1 cup sliced or chopped apple, raw or cooked = 1 cup fruit
1 cup applesauce = 1 cup fruit
1 large banana (8" to 9" long) = 1 cup fruit
1 cup diced cantaloupe or melon balls = 1 cup fruit
32 seedless grapes = 1 cup fruit
1 medium grapefruit (4" diameter) = 1 cup fruit
1 cup mixed fruit diced or sliced, raw or canned, drained = 1 cup fruit
1 large orange (3-1/16" diameter) = 1 cup fruit
1 cup canned mandarin oranges, drained = 1 cup fruit
1 large peach (2 ¾" diameter) = 1 cup fruit
1 cup sliced/diced peaches, raw, cooked, or canned, drained = 1 cup fruit
1 medium pear (2.5 per lb) = 1 cup fruit
1 cup sliced or diced, raw, cooked, or canned pears, drained = 1 cup fruit
1 cup pineapple chunks, sliced or crushed, raw, cooked or canned, drained = 1 cup fruit
3 medium or 2 large plums = 1 cup fruit
About 8 large strawberries = 1 cup fruit    
1 cup strawberries whole, halved, or sliced, fresh or frozen = 1 cup fruit
1 small watermelon wedge (1" thick) = 1 cup fruit
1 cup diced watermelon or balls = 1 cup fruit
½ cup dried fruit (½ cup raisins, ½ cup prunes, ½ cup dried apricots) = 1 cup fruit
1 cup 100% fruit juice (orange, apple, grape, grapefruit, etc.) = 1 cup fruit

31. Vegetables (Green) Vegetables are important sources of potassium
dietary fiber
folate
vitamin A
vitamin E
vitamin C

32. Vegetables: What Counts?
½ cup broccoli =
½ cup dark green vegetables
1 cup baby carrots =
1 cup orange vegetables
½ cup kidney beans =
½ cup dry beans
and peas
1 medium baked potato =
1 cup starchy vegetables
Common portions and ounce equivalents
Dark-Green Vegetables   
1 cup broccoli (chopped or florets) = 1 cup vegetables
1 cup spinach, cooked = 1 cup vegetables
2 cups raw leafy greens = 1 cup vegetables
Orange Vegetables   
1 cup carrots, strips/slices/chopped, raw or cooked = 1 cup vegetables
1 cup sliced or mashed sweet potatoes, cooked = 1 cup vegetables
Dry beans and peas   
1 cup dry beans and peas, whole or mashed, cooked = 1 cup vegetables
Starchy Vegetables   
1 cup corn, yellow or white = 1 cup vegetables
1 cup green peas = 1 cup vegetables
1 cup potatoes diced, mashed = 1 cup vegetables  
Other Vegetables   
1 cup cauliflower pieces or florets raw or cooked = 1 cup vegetables
1 cup celery, diced or sliced, raw or cooked = 1 cup vegetables
2 large stalks celery (11" to 12" long) = 1 cup vegetables
1 cup raw cucumber, sliced or chopped = 1 cup vegetables
1 cup cooked green or wax beans = 1 cup vegetables
2 cups raw lettuce, shredded or chopped = equivalent to 1 cup of vegetables
1 cup raw or cooked mushrooms = 1 cup vegetables
1 cup tomato or mixed vegetable juice = 1 cup vegetables

33. Grains (Orange) Grains are important sources of dietary fiber
B vitamins
folate
iron
magnesium
selenium

34. 1 cup cornflakes cereal = 1 slice of whole wheat bread =
Grains: What Counts?
7 saltine crackers =
1 ounce equivalent
½ cup brown rice =
1 ounce equivalent
1 cup cornflakes cereal =
1 ounce equivalent
1 slice of whole wheat bread =
1 ounce equivalent
Common portions and ounce equivalents
1 large bagel = 4 ounce equivalents
1 large biscuit (3" diameter) = 2 ounce equivalents
2 regular slices bread = 2 ounce equivalents
1 medium piece cornbread (2 ½" x 2 ½" x 1 ¼") = 2 ounce equivalents
7 square or round crackers = 1 ounce equivalent
1 English muffin = 2 ounce equivalents
1 large muffin (3 ½" diameter) = 3 ounce equivalents
½ cup cooked oatmeal = 1 ounce equivalent
1 packet instant oatmeal = 1 ounce equivalent
3 pancakes (4 ½" diameter) = 3 ounce equivalents
1 bag microwave popcorn, popped = 4 ounce equivalents
1 cup cereal flakes or rounds = 1 ounce equivalent
1 ¼ cup puffed cereal = 1 ounce equivalent
1 cup cooked rice = 2 ounce equivalents
1 cup cooked pasta = 2 ounce equivalents
1 large tortilla (12" diameter) = 4 ounce equivalents

35. Protein (Purple)
Meat, poultry, fish, dry beans, eggs, and nuts are important sources of
protein
B vitamins
vitamin E
iron
zinc
magnesium

36. Meat and Beans: What Counts?
6 ounce
salmon steak =
6 ounce equivalents meat and beans
½ cup cooked
black beans =
2 ounce equivalents meat and beans
5 ounce beef
strip steak =
5 ounce equivalents meat and beans
1 ounce cashews (about 13) =
2 ounce equivalents meat and beans
Common portions and ounce equivalents
Meats
1 ounce cooked lean beef = 1 ounce in the meat and beans group
1 ounce cooked lean pork or ham = 1 ounce in the meat and beans group
Poultry
1 ounce cooked chicken or turkey, without skin = 1 ounce in the meat and beans group
1 sandwich slice of turkey (4 ½ x 2 ½ x 1/8") = 1 ounce in the meat and beans group
Fish
1 ounce cooked fish or shell fish = 1 ounce in the meat and beans group
1 can of tuna, drained = 3 to 4 ounce equivalents 1 salmon steak = 4 to 6 ounce equivalents 1 small trout = 3 ounce equivalents
Eggs
1 egg = 1 ounce in the meat and beans group
Nuts and seeds
½ ounce of nuts = 1 ounce in the meat and beans group
½ ounce of seeds = 1 ounce in the meat and beans group
1 Tbsp. peanut butter or almond butter = 1 ounce in the meat and beans group
Dry Beans and Peas
¼ cup of cooked dry beans = 1 ounce in the meat and beans group
¼ cup of cooked dry peas = 1 ounce in the meat and beans group
¼ cup of baked beans, refried beans = 1 ounce in the meat and beans group
¼ cup (about 2 ounces) of tofu = 1 ounce in the meat and beans group
2 Tbsp. hummus = 1 ounce in the meat and beans group

37. Dairy (Blue) Milk, yogurt, and cheese are important sources of
calcium
potassium
vitamin D
Protein
Choose milk products that are fat-free or low-fat.

38. 2 slices swiss cheese, ¾ ounce each =
Milk: What Counts?
8 fluid ounces milk =
1 cup milk
½ cup frozen yogurt =
½ cup milk
2 slices swiss cheese, ¾ ounce each =
1 cup milk
8 fluid ounces yogurt =
1 cup milk
Common portions and ounce equivalents
1 cup milk = 1 cup in the milk group 1 half-pint container milk = 1 cup in the milk group
½ cup evaporated milk = 1 cup in the milk group
1 regular container yogurt (8 fluid ounces) = 1 cup in the milk group
1 cup yogurt = 1 cup in the milk group
1 ½ ounces hard cheese (cheddar, mozzarella, Swiss, parmesan) = 1 cup in the milk group
1/3 cup shredded cheese = 1 cup in the milk group
2 ounces processed cheese (American) = 1 cup in the milk group
½ cup ricotta cheese = 1 cup in the milk group
2 cups cottage cheese = 1 cup in the milk group
1 cup pudding made with milk = 1 cup in the milk group
1 cup frozen yogurt = 1 cup in the milk group
1 ½ cups ice cream = 1 cup in the milk group

39. Oils and Empty Calories
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

40. Oils and Empty Calories
Currently, many of the foods and beverages Americans eat and drink contain empty calories – calories from solid fats and/or added sugars. Solid fats and added sugars add calories to the food but few or no nutrients. For this reason, the calories from solid fats and added sugars in a food are often called empty calories

41. Foods and Beverages that Provide the Most Empty Calories
Cakes, cookies, pastries, and donuts (contain both solid fat and added sugars) 
Sodas, energy drinks, sports drinks, and fruit drinks (contain added sugars) 
Cheese (contains solid fat) 
Pizza (contains solid fat) 
Ice cream (contains both solid fat and added sugars) 
Sausages, hot dogs, bacon, and ribs (contain solid fat)

42. Visit www.ChooseMyPlate.gov
USDA's MyPlate - Home page