1 / 15

A Brief History of USDA Food Guides

A Brief History of USDA Food Guides . 1916 to 1930s: “ Food for Young Children” and “ How to Select Food” . No Graphic! Established guidance based on food groups and household measures Focus was on “protective foods” . 1940s: A Guide to Good Eating ( Basic Seven) .

krikor
Télécharger la présentation

A Brief History of USDA Food Guides

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. A Brief History of USDA Food Guides

  2. 1916 to 1930s: “Food for Young Children” and “How to Select Food” • No Graphic! • Established guidance based on food groups and household measures • Focus was on “protective foods”

  3. 1940s: A Guide to Good Eating (Basic Seven)

  4. 1956 to 1970s: Food for Fitness, A Daily Food Guide (Basic Four)

  5. 1979: Hassle-Free Daily Food Guide

  6. 1984: Food Wheel: A Pattern for Daily Food Choices

  7. 1992: Food Guide Pyramid

  8. 2005: MyPyramid Food Guidance System

  9. 2011: MyPlate

  10. Fruits Group Use fruits as snacks, salads or desserts. Choose whole or cut up fruits more often than fruit juice. Key Consumer Message: Make half your plate fruits and vegetables.

  11. Vegetables Group Choose fresh, frozen, canned or dried. Eat red, orange and dark green vegetables. Key Consumer Message: Make half your plate fruits and vegetables.

  12. Protein Group Choose a variety of different protein sources. In place of some meat and poultry, choose 8 oz. seafood per week. Try grilling, broiling, poaching or roasting. Key Consumer Message: Keep meat and poultry portions small and lean.

  13. Grains Group Choose 100% whole grain cereals, breads, crackers, rice and pasta. Check the ingredients list on food packages to find whole grain foods. Key Consumer Message: Make half your grains whole grains.

  14. Dairy Group Low-fat or fat-free dairy products have the same amount of calcium and other essential nutrients as whole milk, but less fat and calories. Key Consumer Message: Switch to low-fat or fat-free milk. Get your calcium rich foods.

  15. Now you Know!

More Related