1. MyPyramid USDA’s New Food Guidance System
This presentation is an introduction to MyPyramid, the new USDA Food Guidance System developed by the United States Department of Agriculture’s Center for Nutrition Policy and Promotion.
NOTE TO PRESENTERS: This is a detailed presentation, but has been organized into sections. As an alternative to presenting the entire slide show at one time, you may
select only the sections of interest to your audience to present, or
present sections separately over two or more sessions.
The sections are:
Slides 1-12: Introduction and background
Slides 13-28: Development of the MyPyramid Food Intake Patterns
Slides 29-42: Development of MyPyramid consumer messages and materials
Slides 43-61: Using MyPyramid materials
United States Department of Agriculture
Center for Nutrition Policy & Promotion

2. --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)

3. MyPyramid
MyPyramid was released in April 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.

4. Guiding Principles— Unchanged
Evolutionary
Useful
Realistic
Flexible
Practical
The guiding principles that underlie the development of MyPyramid are the same as they were for the original Food Guide Pyramid.
The bottom three blocks contain the three main focus areas [CLICK FOR ANIMATION]—overall health, up-to-date research, and total diet.
[Overall health]—MyPyramid is designed to promote well-being to maintain and improve overall health, rather than focus on a particular disease or condition.
[Up-to-date research]—MyPyramid is based on up-to-date research so that the guidance recommends appropriate levels of nutrients and other food components consistent with current scientific knowledge
[Total diet]—MyPyramid focuses on an overall diet, not just the foundation of nutrients needed. A total diet is balanced in essential nutrients while also specifying limits on other food components such as fats, cholesterol, and calories. Previous food guides (before the original Pyramid) established foundation diets that were designed to meet needs for essential nutrients and allowed anything else (such as fats or sugars) to be eaten in addition.
The center blocks [CLICK FOR ANIMATION] identify principles that help to make the guidance useful, practical, realistic and flexible.
[Useful]—The guide should target an audience and should build upon their previous knowledge and food guides
[Realistic]—Nutrient needs should be met from commonly consumed foods rather than from foods only rich in those particular nutrients
[Flexibility]—Consumers should be able to make choices among foods so that they can eat foods they like, while still meeting nutritional goals
[Practical]—The guide should allow varying nutritional needs to be met by varying amounts served, rather than by selection of different foods
The top block [CLICK FOR ANIMATION] notes the need to allow for evolution of the current guide—with time, changes will and can be made. A new food guide should be built on the success and concepts of previous guides. The release of MyPyramid is the first major evolution of USDA’s food guide since the original Pyramid, and it demonstrates how a new guide can change and yet build on previous success.
Overall Health
Up-to-Date Research
Total Diet

5. Developing MyPyramid Food Intake Patterns
The following section of the presentation details the development of new food intake patterns that provide the scientific basis for MyPyramid.
NOTE: slides #13 – 28

6. Developing Food Intake Patterns
Determine calorie needs
Set nutrient goals
Calculate nutrient profiles for each food group, based on
Nutrient content of foods in group
Food consumption
Construct food patterns that meet goals
The food intake patterns were developed through this four step process:
Determining calorie needs of the target audience, so that food intake patterns will be planned at appropriate calorie levels.
Identifying the nutrition goals that the food intake patterns should strive to meet.
Calculating the nutrient profiles of each food group, in other words, determining what nutrients can be expected from the consumption of various foods. Nutrient profiles are based on the nutrient content of foods in the group and on food consumption patterns (as will be seen later).
Putting these first three sets of data together to construct food patterns that meet goals and form coherent patterns of eating.
This presentation will show how each of these steps was accomplished to develop the MyPyramid Food Intake Patterns.

7. 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

8. Set Nutrient Goals What level of nutrients should each food intake pattern strive for?
Goals based on Dietary Reference Intakes* and/or Dietary Guidelines standards for
9 Vitamins
8 Minerals
8 Macronutrients (protein, carbohydrates, fats)
Separate nutrient goals set for each age/sex group based on their needs
The second task in developing the food intake patterns was to decide what level of nutrients each food intake pattern should strive for.
In most cases, the Dietary Reference Intakes (DRI) set by the National Academy of Sciences Institute of Medicine were used as the goals. In a few cases, a quantitative DRI standard was not set, but a standard from the Dietary Guidelines could be used. For example, goals for cholesterol and saturated fats are from the Dietary Guidelines since the advice in the DRI (“as low as possible”) is not quantitative.
Separate nutrient goals were set for each food intake pattern, based on the nutrient standards for age/sex groups whose calorie needs matched that pattern. For example, the nutrient goals for the 1400 calorie intake pattern were those for 4 to 8 year old boys, while the nutrient goals for the 1600 calorie pattern were those for girls 9 to 13 AND women over 51.
NOTE TO PRESENTER: Goals for each of the following nutrients were set for each food intake pattern:
Vitamins: A (RDA), E (RDA), C (RDA), thiamin (RDA), riboflavin (RDA), niacin (RDA), B6 (RDA), folate (RDA), B12 (RDA)
Minerals: calcium (AI), phosphorus (RDA), magnesium (RDA), iron (RDA), zinc (RDA), copper (RDA), sodium (UL), potassium (AI)
Macronutrients: protein (RDA, AMDR), carbohydrate (RDA, AMDR), fiber (AI), linoleic acid (AI, AMDR), ALA (AI, AMDR), total fat (AMDR). Goals for cholesterol and saturated fat are from the Dietary Guidelines, advice in the DRI is not quantitative (“as low as possible”)
RDA = Recommended Dietary Allowance
AI = Adequate Intake
UL = Upper Limit
AMDR = Acceptable Macronutrient Distribution Range
*From the National Academy of Sciences Institute of Medicine

9. Construct Food Intake Patterns
Establish initial amount from each food group
Compare resulting nutrient content to nutritional goals
Change amounts from food groups stepwise
Identify groups or subgroups that are the most feasible nutrient sources
Check amounts recommended against typical consumption
Remaining calories after nutrient needs were met were identified as “discretionary calories”
After energy needs and nutrient goals for each age-sex group and nutrient profiles for each food group have been established, these data are used to construct the food patterns.
USDA started by assigning an initial amount based on the original pyramid’s patterns. Then, the nutrients and energy levels of those initial patterns were compared to goals.
Amounts were modified step-by-step to bring the intake patterns closer to the goals. Food groups rich in needed nutrients were thus increased. The total calorie level of each pattern was kept within the target range.
Amounts from each food group were also compared to amounts typically consumed, to make sure that recommendations for change were not larger than needed for nutrient adequacy.
The resulting food intake patterns met almost all* nutrient goals and kept energy intakes within needs. They provide for a balanced intake from each food group within an individual’s calorie limit.
The small remaining energy balance within each pattern was identified as discretionary calories.
*Nutrient goals were not met for vitamin E. Amounts ranged from 50% (1600 calorie level, females age 51 to 70) to 100% (3200 calorie level, males age 14-18) across the intake patterns. In addition, goals for potassium were not met in patterns with less than 2400 calories, and goals for sodium were exceeded in patterns with more than 2400 calories. Rich sources of vitamin E and potassium are listed in the Dietary Guidelines for Americans 2005.

10. Discretionary Calories May be used to:
Increase amount of food selected from a food group
Consume foods that are not in the lowest fat form—such as 2% milk or medium-fat meat or items that contain added sugars
Add oil, fat, or sugar to foods
Consume alcohol (for those who consume alcohol)
If consumers make food choices that are in low-fat and no-added sugars forms, some discretionary calories are available after they meet nutrient requirements, within their total energy needs. These calories may be used to increase the amount of food selected from a food group; to consume foods that are not in the lowest fat form, such as 2% milk or medium-fat meat or items that contain added sugars; or to add oil, fat or sugar to foods. For those who consume alcohol, discretionary calories may be used to consume alcoholic beverages.

11. 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

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
*Females 31-50

13. Final Graphic Design Activity Proportionality Moderation Variety
Personalization Gradual
Improvement
The final graphic design merged the Pyramid shape, a new pattern of vertical stripes for the food groups, stairs to symbolize physical activity, and a person. Inclusion of a person not only emphasized the physical activity message, but helped to personalize the graphic for consumers. The overall design promotes the concept of finding a balance between food intake and physical activity.
The design is intentionally simple, but still can be used by professionals to demonstrate six essential concepts: activity, proportionality, moderation, variety, personalization, and gradual improvement. [NOTE: more information about each concept is found on the “Anatomy of MyPyramid” sheet found at
Four of these concepts—variety, proportionality, moderation, and activity—come directly from recommendations in the Dietary Guidelines and can help to remind consumers of these important concepts. The next few slides show these recommendations from the Dietary Guidelines and how they are translated in the MyPyramid graphic.

14. Message: Variety In the Dietary Guidelines:
Consume a variety of nutrient-dense foods and beverages within and among the basic food groups.
In MyPyramid graphic:
Color bands represent that all food groups are needed each day for health.
One key message that is drawn from the Dietary Guidelines recommendations is variety.
In the Dietary Guidelines, eating “a variety of nutrient-dense foods and beverages within and among the basic foods groups” each day is recommended. In addition, the Guidelines recommend choosing a variety of fruits and vegetables each day.
In MyPyramid the basic variety message is portrayed by the different colored bands. [CLICK FOR ANIMATION] These six bands represent the five food groups and oils that are needed each day for health. By color coding the bands, consumers are reminded that different types of foods are all necessary.
NOTE TO PRESENTER: This slide and the following 3 slides include animated elements. Clicking the mouse button where noted in the text will start the animation when the presentation is in slide show mode. If your version of Powerpoint does not support this animation, you will see the static image, as shown above.

15. Food Groups are Color Coded
Each food group is identified by a unique color. This color is used both in the graphic and in information about that group. USDA encourages professionals to adopt this color coding when educating consumers about each group, so that the colors become tied to the group, for easy reference.
Note that, the narrow yellow band in the graphic represents oils. While oils are needed in the diet as a source of important nutrients (essential fatty acids and vitamin E), they are not considered a food group.

16. Message: Proportionality
In the Dietary Guidelines:
Adopt a balanced eating pattern.
Sufficient amount of fruits and vegetables,
3 or more ounce equivalents of whole-grain products per day
3 cup equivalents per day of fat-free or low-fat milk or milk products.
In MyPyramid graphic:
Differing widths of the color bands suggest about how much food should be eaten from each group.
Another key message drawn from Dietary Guidelines recommendations is proportionality.
In the Dietary Guidelines adopting a “balanced eating pattern, such as the USDA food guide* or the DASH eating plan*” is recommended. Additional recommendations encourage consumption of more fruits, vegetables, whole grains, and fat-free or low fat milk products than are now consumed by most Americans.
In MyPyramid the proportionality message is portrayed by the varying thickness of the food group bands. [CLICK FOR ANIMATION] These widths suggest that a person should choose more from the bigger wedges and vice versa. However, these bands do not suggest exact proportions. They are just a general guide for proportions of food one should consume. The actual amounts that are recommended vary by age, sex, and activity level.
*NOTE TO PRESENTER: The term “USDA food guide” was used in the Dietary Guidelines because MyPyramid had not been released at the time the Guidelines were issued. The USDA food guide is another name for the food intake patterns that form the basis for MyPyramid. DASH stands for Dietary Approaches to Stop Hypertension. More information about the DASH eating plan can be found at (
NOTE TO PRESENTER: The “per day” recommendations are intended to be averages over time.

17. Message: Moderation In the Dietary Guidelines:
Limit intake of saturated and trans fats, and choose products low in these fats.
Make choices of meat, poultry, dry beans, and milk products that are lean, low-fat, or fat-free.
Choose and prepare foods and beverages with little added sugars or calorie sweeteners.
In MyPyramid graphic:
Food group bands narrow from
bottom to top suggesting to eat
nutrient-dense forms of foods.
Another key message drawn from the Dietary Guideline recommendations is moderation.
In the Dietary Guidelines, choosing foods that “limit intake of saturated and trans fats”, choosing meat, poultry, beans, and milk products that are “lean, low-fat, or fat-free,” and selecting “foods and beverages with little added sugars” is recommended.
In MyPyramid, moderation is depicted by the narrowing of the bands from bottom to top. [CLICK FOR ANIMATION] Foods within a food group can vary in the amounts of solid fats and added sugars they contain. The bottom, wider portion of each band represents the foods in the most nutrient dense form—that is, containing little or no solid fats and added sugars. The top, narrow end of each band represents foods within the group with more solid fat and added sugars. For example, an apple would be at the bottom of the fruit band, sweetened applesauce higher in the band, and apple pie towards the top.
Selecting more foods from the bottom of the bands provides more nutrition from the calories consumed. However, the more active a person becomes the more they can eat items from the narrow end of the band.

18. Message: Physical Activity
In the Dietary Guidelines:
Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body weight.
In MyPyramid graphic:
Steps and person on them symbolize that physical activity should be a part of everyday healthy living.
The fourth message drawn from the Dietary Guidelines is physical activity.
In the Dietary Guidelines, regular physical activity is recommended to promote health and mental well-being.
In MyPyramid, steps up the side of the Pyramid and a person actively climbing the steps are included to represent the advice to engage in regular physical activity. [CLICK FOR ANIMATION] Physical activity is important to every day living and can improve one’s health by reducing the risks for many diseases.
The Dietary Guidelines and MyPyramid encourage adults to engage in at least 30 minutes or more of physical activity on most, preferably all days of the week. For children, the recommendation is 60 minutes on most, preferably all, days of the week.

19. Additional Messages in the MyPyramid Graphic To foster implementation
Personalization:
The name “MyPyramid” suggests an individual approach.
The person climbing the steps mentally links each viewer to the image.
Gradual Improvement:
The slogan “Steps to a Healthier You” suggests that improvement should happen in stages, over time.
Two additional messages on the MyPyramid graphic are personalization and gradual improvement. These two concepts were included to foster behavioral change among consumers and encourage implementation of the new food guidance system.
Personalization is depicted by the name “MyPyramid” and by the person climbing the steps. In addition, the web site allows people to find their own personal recommended food intake amounts. Calorie and nutrient needs differ so a personalized food intake pattern based on age/gender and physical activity can be obtained on MyPyramid.gov MyPyramid.gov allows a person to relate the food guidance to their own lifestyle for improved health.
Gradual improvement is portrayed by the slogan “steps to the healthier you,” which suggests changes can be made in stages or steps over time. These changes include awareness of what one is actually eating, a reminder to vary food intake and to exercise. No matter how small the step in the right direction, gradual improvement to one’s health can be made.

20. Key food group messages from the Dietary Guidelines and MyPyramid:
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. Implementation Implementation is the challenge ahead.
Health/education professionals are vital for success.
It will be an ongoing process.
Working together, we can help Americans to be healthier.
The challenge ahead for all professionals is to implement the new nutrition guidance provided in the Dietary Guidelines and MyPyramid.
This photo compares the challenge of implementing MyPyramid’s recommendations to running a marathon—it is a a long commitment rather than a sprint, and it will require the work of a large number of professionals to make a positive difference in Americans’ health.