THE FOOD GUIDE PYRAMID

Fruits You need two to four servings of fruit daily. A serving is 3/4 cup of juice 1/4 cup of dried fruit or one piece of fresh fruit or a melon wedge. Eat a variety of fruits which can be either fresh, frozen, canned, or dried. But, go easy on fruit juices. 

Milk This group contains dairy products. This includes milk, yogurt, and cheese. These are your calcium-rich foods. Two or three servings a day are sufficient. A serving is one cup of milk or yogurt or 1-1/2 to 2 ounces of cheese. Choose low-fat or fat-free milk, yogurt, and other milk products. If you don t or can t consume dairy products, choose lactose-free products. 

Meat and Beans This group contains meat, poultry, fish, dry beans, nuts, and eggs. Two servings a day are sufficient. A serving is three ounces of cooked meat, poultry, or fish, one egg, 1/2 cup cooked dry beans or peas, or one ounce of nuts. The major concern in this group is fat. This can be minimized by choosing low-fat alternatives. Choose the leanest cuts of beef and pork and substitute fish and skinned poultry. 

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Use the Food Guide Pyramid to help you eat better every day...the Dietary Guidelines way. Start with plenty of Breads, Cereals, Rice, and Pasta Vegetables and Fruits. Add two to three servings from the Milk group and two to three servings from the Meat group. 

Although all diets are debated, most agree that a balance among the five food groups of the Food Guide Pyramid is important. A typical recommendation might be ... 

Use the Food Guide Pyramid as a tool for planning your food consumption. 

Snacks can help a person meet recommendations in the food guide pyramid. 

Sharma, S., Murphy, S.R, Wilkens, L.R., Shen, L., Hankin, J.H., and Henderson, B. 2003. Adherence to the food guide pyramid recommendations among Japanese Americans, Native Hawaiians, and whites Results from the multiethnic cohort study. J Am Dietetic Assoc 103(9) 1195—1198. 

REINVENTION OF THE FOOD GUIDE PYRAMID TO PROMOTE HEALTH... 

Equally important justifications for the modification of the foundation of the Food Guide Pyramid are the data of the consistent coherent tradition of emerging scientific activity pertaining to (1) the scientific agreement that underlies the approval of positive health claims and (2) nutraceutical content. 

Kantor, L. S. 1999. A comparison of the U.S. food supply with the Food Guide Pyramid recommendations In America s Eating Habits Changes and Consequences (E. Frazao, ed.), pp. 71-95. Agriculture Information Bulletin no. 750. Washington, DC. 

One approach to publicizing healthful food selection was the development of the Food Guide Pyramid, a graphic display that focuses on a diet sufficient in nutrients but without excesses (Figure 24.2). The goal was to use a well-chosen diet to promote good health. To avoid confusion, the development of this scheme had to take into account the fact that many people were familiar with... 

FIGURE 24.2 The Food Guide Pyramid (USDA). The recommended choices reflect a diet based primarily on carbohydrates. Smaller amounts of proteins and lipids are sufiBcient to meet the body s needs. 

U. S. Department of Agriculture, Human Nutrition Information Service, The Food Guide Pyramid (1992), D. Baltrop and H. E. Khoo, The Influence of Dietary Minerals and Fat on the Absorption of Lead, Science Total Environment 6 (1976) 265-274 Kathryn R. Mahaffrey, Ph.D., Nutritional Factors in Lead Poisoning, Nutrition Reviews 39 (1981) 353-362. 

In 2005, My Pyramid replaced the Food Guide Pyramid to allow consumers and educators to adapt guidelines to individual tastes and lifestyles. Different calorie levels recommend specific numbers of servings in six color-coded categories of food fruits, vegetables, grains, meat and beans, milk, and oils. 

Bakery products, particularly bread, have a significant share in the food guide pyramid for daily food choices recommended by the US Department of Health and Human Services. Therefore, the development of polyphenol-eiuiched bread is an efficient way to increase polyphenol intake. 

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