MY PLATE

--1992-- Food Guide Pyramid The original Food Guide Pyramid became so widely recognized that many believed it had been the foundation of USDA’s guidance for 40 years, or more. In fact, though, it was only 13 years old when it was updated and transformed into MyPyramid. (CLICK FOR TRANSITION EFFECT TO NEXT SLIDE)

--2005-- MyPyramid MyPyramid was released in April 2005. MyPyramid retains all the food groups from the original Pyramid, but it also includes a graphic representation of physical activity—an important additional recommendation for a healthy way of life.

--2011-- My Plate Shows acitivity-moderation-proportions-personalized Visit mypyramid.gov to make your own personalized pyramid

Grains Make half your grains whole Eat at least 3 oz. of whole grains every day Cereal -Breads Crackers -Rice Pasta Look for the word whole in front of the word grain on a product -whole wheat

Vegetables Vary your veggies Eat more dark green veggies like broccoli, spinach and other dark, leafy greens Eat more orange vegetables like carrots and sweet potatoes Starchy vegetables-potatoes, corn, lima beans Dry beans and peas Orange vegetables- carrots, squash, sweet potatoes Dark green vegetables- spinach, collard greens, broccoli

Fruits Focus on fruits Eat a variety of fruits Choose fresh, frozen, canned, or dried fruit Go easy on fruit juices Variety of fruits- apples, bananas, mangoes, oranges, papayas, grapes, pineapples

Dairy Get your calcium-rich foods Go low-fat or fat-free when you choose milk, yogurt, and other milk products If you don’t or can’t consume milk, choose lactose free products 3-A-DAY CAMPAIGN -not adding milk products, it’s replacing things that aren’t as healthy, like soda, tea, coffee, and snacks. -choosing yogurt, low-fat cheese, etc. instead will help you become healthier or other calcium sources such as fortified foods and beverages

Protein Go lean with protein Choose low-fat or lean meats and poultry Bake it, broil it, or grill it Vary your protein routine choose more fish, beans, peas, nuts, and seeds

Oil/Fat Make most of your fat sources from fish, nuts, and vegetable oils. Limit solid fats like butter, stick margarine, shortening, and lard, as well as foods that contain these. Check the Nutrition Facts label to keep saturated fats, trans fats, and sodium low. Choose food and beverages low in added sugars. Added sugars contribute calories with few, if any, nutrients.