The Food Pyramid A guide to daily food choices
Key terms • Nutrients • Whole grain • Refined grains
Nutrition • Nutrients are chemical substances in food that help maintain the body • Some nutrients supply energy to the body • Some nutrients provide the building blocks for the body’s cells and tissues, such as kin, bones, and muscles • Some nutrients are necessary for the chemical reactions that take place in the body
Nutrients • The food people eat has a major impact on their health • The U.S. Department of Agriculture and the U.S. Department of Health and Human Services have developed guidelines for healthy eating
Healthy Diets • For a healthy diet, a person must eat a variety of foods • A healthy diet also includes all the nutrients a person needs to stay healthy • To help people make wise choices, the Food Guide Pyramid was developed • The Food Guide Pyramid is a diagram that organizes food into groups that have similar nutrients • It then recommends how many servings one should eat from each group each day
Grains • 6 ounces each day • Make half your grains whole • Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. • Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products. • Grains are divided into 2 subgroups: • whole grains • refined grains.
Grains • Whole grains contain the entire grain kernel ― the bran, germ, and endosperm. • Examples include: • whole-wheat flour • bulgur (cracked wheat) • oatmeal • whole cornmeal • brown rice
Grains • Refined grains have been milled, a process that removes the bran and germ. • This is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B vitamins. • Some examples of refined grain products are: • white flour • degermed cornmeal • white bread • white rice
Grains • Some commonly eaten grain products are: Whole grains: • brown rice • buckwheat • bulgur (cracked wheat) • oatmeal • popcorn • Ready-to-eat breakfast cereals: • whole wheat cereal flakes • whole grain barley • whole grain cornmeal • whole rye • whole wheat bread • whole wheat crackers • whole wheat pasta • whole wheat sandwich buns and rolls • whole wheat tortillas • wild rice Refined grains: • cornbread • corn tortillas • couscous • crackers • flour tortillas • grits • noodles Pasta: • spaghetti • macaroni • pitas • pretzels Ready-to-eat breakfast cereals: • corn flakes • white bread • white sandwich buns and rolls • white rice
Vegetables • 2 ½ cups per day • Any vegetable or 100% vegetable juice counts as a member of the Vegetable Group. • Vegetables may be: • Raw • Cooked • Fresh • Frozen • Canned • Dried/dehydrated • May be whole, cut-up, or mashed
Vegetables • Vegetables are organized into 5 subgroups, based on their nutrient content. • Some commonly eaten vegetables in each subgroup are: Dark green vegetables • broccoli • collard greens • dark green leafy lettuce • mustard greens • romaine lettuce • spinach • turnip greens Red & orange vegetables • acorn squash • butternut squash • carrots • pumpkin • red peppers • sweet potatoes • tomatoes • tomato juice Starchy vegetables • corn • black-eyed peas (not dry) • green bananas • green peas • green lima beans • plantains • potatoes Beans and peas • black beans • black-eyed peas) • kidney beans • lentils • navy beans • pinto beans • soy beans • split peas • white beans Other vegetables • artichokes • asparagus • brusselsprouts • cabbage • cauliflower • celery • cucumbers • eggplant • green beans • green peppers • Iceberg lettuce • mushrooms • okra • onions • turnips
fruits • 1 ½ cups per day • Any fruit or 100% fruit juice counts as part of the Fruit Group. • Fruits may be: • Fresh • Canned • Frozen • Dried • may be whole, cut-up, or pureed
fruits • Some commonly eaten fruits are: • Apples • Apricots • Bananas • Nectarines • Oranges • Peaches • Pears • Papaya • Pineapple • Plums • Prunes • Raisins • Tangerines • Cherries • Grapefruit • Grapes • Kiwi fruit • Lemons • Limes • Mangoes Berries: • strawberries • blueberries • raspberries Melons: • cantaloupe • honeydew • watermelon Mixed fruits: • fruit cocktail 100% Fruit juice: • orange • apple • grape • grapefruit
Milk, Yogurt & cheese • 3 cups per day • All fluid milk products and many foods made from milk are considered part of this food group. • Most Dairy Group choices should be fat-free or low-fat. • Foods made from milk that retain their calcium content are part of the group. • Foods made from milk that have little to no calcium, such as cream cheese, cream, and butter, are not. • Calcium-fortified soymilk (soy beverage) is also part of the Dairy Group.
Milk, Yogurt & cheese • Choose fat-free or low-fat milk, yogurt, and cheese. • If sweetened milk products are chosen (flavored milk, yogurt, drinkable yogurt, desserts), the added sugars also count against your maximum limit for "empty calories” • For those who are lactose intolerant, smaller portions (such as 4 fluid ounces of milk) may be well tolerated. • Calcium-fortified foods and beverages such as cereals, orange juice, or rice or almond beverages may provide calcium, but may not provide the other nutrients found in dairy products.
Milk, Yogurt & cheese • Some commonly eaten choices in the Dairy Group are: Milk all fluid milk: • fat-free (skim) • low fat (1%) • reduced fat (2%) • whole milk Flavored milks: • chocolate • strawberry • lactose-reduced milks • lactose-free milks Milk-based desserts • puddings • ice milk • frozen yogurt • ice cream • Calcium-fortified soymilk • (soy beverage) Cheese Hard natural cheeses: • cheddar • mozzarella • Swiss • Parmesan Soft cheeses: • ricotta • cottage cheese Processed cheeses: • American Yogurt All yogurt: • fat-free • low fat • reduced fat • whole milk yogurt
Meat & beans • 5 ounces per day • All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group. • Beans and peas are also part of the Vegetable Group. • Select a variety of protein foods to improve nutrient intake and health benefits, including at least 8 ounces of cooked seafood per week. • Meat and poultry choices should be lean or low-fat.
Meat & beans • Some commonly eaten choices in the Protein Foods Group, with selection tips, are: Meats Lean cuts of: • beef • ham • lamb • pork Game meats: • bison • rabbit • venison Lean ground meats: • beef • pork • lamb Lean luncheon or deli meats Organ meats: • liver • giblets Poultry • chicken • duck • goose • turkey • ground chicken and turkey Eggs • chicken eggs • duck eggs Beans and peas • black beans • black-eyed peas • lima beans (mature) • navy beans • pinto beans Processed soy products: • tofu • white beans • bean burgers • veggie burgers • texturized vegetable • protein (TVP) Nuts and seeds • almonds • cashews • mixed nuts • peanuts • peanut butter • pecans • pistachios • pumpkin seeds • sesame seeds • sunflower seeds • walnuts Seafood • Finfish such as: • catfish • flounder • halibut • mackerel • salmon • sea bass • snapper • swordfish • trout • tuna Shellfish such as: • clams • crab • lobster • mussels • octopus • oysters • scallops • squid (calamari) • shrimp Canned fish such as: • anchovies • clams • tuna • sardines
Fats, oils, & sweets • Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. • Oils come from many different plants and from fish. • 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
Fats, oils, & sweets • Some oils are used mainly as flavorings, such as walnut oil and sesame oil. • A number of foods are naturally high in oils, like: • nuts • olives • some fish • avocados • Foods that are mainly oil include mayonnaise, certain salad dressings, and soft (tub or squeeze) margarine with no trans fats.
Fats, oils, & sweets • A few plant oils, however, including coconut oil, palm oil, and palm kernel oil, are high in saturated fats and for nutritional purposes should be considered to be solid fats. • Solid fats are fats that are solid at room temperature, like butter and shortening. • Solid fats come from many animal foods and can be made from vegetable oils through a process called hydrogenation. • Some common solid fats are: • butter • milk fat • beef fat (tallow, suet) • chicken fat • pork fat (lard) • stick margarine • shortening • partially hydrogenated oil
Dietary Guidelines for americans • The Dietary Guidelines for Americans were then developed • The guidelines suggest actions to promote health • Choose Sensibly • Choose a diet that is low in saturated fat and cholesterol and moderate in total fat • Choose beverages and foods to moderate your intake of sugars • Choose and prepare foods with less salt • Build a Healthy Base • Let the Pyramid guide your food choices • Choose a variety of grains daily, especially whole grains • Choose a variety of fruits and vegetables daily • Keep food safe to eat • Aim for Fitness • Aim for a healthy weight • Be physically active each day
Eating out • People who eat in commercial restaurants have a wide choice of what to eat • You can eat one meal in a restaurant, and the rest of the meals at home • you can eat all your meals at restaurants • You can eat all your meals at home • For this reason, restaurants are concerned with taste and appearance • However, restaurants do try to provide offerings from each part of the Food Guide Pyramid
Eating out: McDonald’s Fats, Oils, & Sweets Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Milk, Yogurt, & Cheese Vegetable Fruit Bread, Cereal, Rice & Pasta
Institutional foodservices • Institutional foodservices are much more concerned with nutrition • In many cases, people who eat in institutional foodservices have no choice in where to eat • For example: • People in hospitals • Soldiers in the armed services • People in prison facilities • Therefore, institutional foodservices pay close attention to the nutritional content of each meal they serve