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Dietaryguidelines and Food Guides

The document discusses the history of USDA dietary guidelines and food guides in the United States over the past century. It outlines several food guides released between 1916-1992, including the Basic Seven, Basic Four, Food Guide Pyramid, and MyPyramid. The guides established recommendations based on food groups and amounts needed for nutrient adequacy. The Food Guide Pyramid illustrated the concepts of variety, moderation, and proportion across five food groups and three calorie levels. The USDA continually revises its food guides to provide science-based nutrition guidance to the public.

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Monette Abalos Mendova
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129 views16 pages

Dietaryguidelines and Food Guides

The document discusses the history of USDA dietary guidelines and food guides in the United States over the past century. It outlines several food guides released between 1916-1992, including the Basic Seven, Basic Four, Food Guide Pyramid, and MyPyramid. The guides established recommendations based on food groups and amounts needed for nutrient adequacy. The Food Guide Pyramid illustrated the concepts of variety, moderation, and proportion across five food groups and three calorie levels. The USDA continually revises its food guides to provide science-based nutrition guidance to the public.

Uploaded by

Monette Abalos Mendova
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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DIETARYGUIDELINE

S AND FOOD
GUIDES
USDA FOOD GUIDE

Many individuals remember the Pyramids – the Food Guide


Pyramid and MyPyramid – USDA’s food guidance symbols
before MyPlate, but not many people realize just how long
USDA’s history of providing science-based dietary guidance to
the American public actually is. Starting over a century ago,
USDA has empowered Americans to make healthy food
choices by providing a number of publications, food guidance
symbols, and, more recently, a suite of interactive online tools.
the USDA continually revises food guides to encourage
healthy diets.
1916 to 1930s: "Food for Young Children" and "How to
Select Food"

 Established guidance based on food groups and


household measures

 Focus was on “protective foods”


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

 Foundation diet for nutrient adequacy

 Included daily number of servings needed from each of


seven food groups

 Lacked specific serving sizes

 Considered complex
1956 to 1970s: Food for Fitness, A Daily Food Guide (Basic
Four)

 Foundation diet approach—goals for nutrient


adequacy

 Specified amounts from four food groups

 Did not include guidance on appropriate fats,


sugars, and calorie intake
1979: Hassle-Free Daily Food Guide

 Developed after the 1977 Dietary Goals for the United


States were released

 Based on the Basic Four, but also included a fifth


group to highlight the need to moderate intake of fats,
sweets, and alcohol
1984: Food Wheel: A Pattern for Daily Food Choices

 Total diet approach - Included goals for both nutrient


adequacy and moderation

 Five food groups and amounts formed the basis for the
Food Guide Pyramid

 Daily amounts of food provided at three calorie levels


First illustrated for a Red Cross nutrition course as a food
wheel
1992: Food Guide Pyramid

 Total diet approach—goals for both nutrient adequacy and moderation


 Developed using consumer research, to bring awareness to the new food
patterns
 Illustration focused on concepts of variety, moderation, and proportion
 Included visualization of added fats and sugars throughout five food groups
and in the tip
 Included range for daily amounts of food across three calorie levels
1992: Food Guide Pyramid

 Total diet approach—goals for both nutrient adequacy


and moderation

 Developed using consumer research, to bring


awareness to the new food patterns

 Illustration focused on concepts of variety, moderation,


and proportion

 Included visualization of added fats and sugars


throughout five food groups and in the tip

 Included range for daily amounts of food across three


calorie levels
1992: Food Guide Pyramid

 Total diet approach—goals for both nutrient adequacy


and moderation

 Developed using consumer research, to bring


awareness to the new food patterns

 Illustration focused on concepts of variety, moderation,


and proportion

 Included visualization of added fats and sugars


throughout five food groups and in the tip

 Included range for daily amounts of food across three


calorie levels
MY PYRAMID
Food guide  The Philippines uses the daily nutritional guide
pyramid and has developed pyramids for different
population groups. The pyramid is divided into
levels of recommended consumption. Messages
about exercise and personal and environmental
hygiene serve as support messages for the
pyramid.
 The healthy food plate for Filipino adults (Pinggang
Pinoy) completes the messages of the pyramid by
showing adequate distribution of nutritious foods in
a meal
Messages

 Eat a variety of foods every day to get the nutrients needed by the body.
 Breastfeed infants exclusively from birth up to 6 months, then give appropriate complementary
foods while continuing breastfeeding for 2 years and beyond for optimum growth and
development.
 Eat more vegetables and fruits every day to get the essential vitamins, minerals and fibre for
regulation of body processes.
 Consume fish, lean meat, poultry, eggs, dried beans or nuts daily for growth and repair of body
tissues.
 Consume milk, milk products and other calcium-rich foods, such as small fish and shellfish,
every day for healthy bones and teeth.
 Consume safe foods and water to prevent diarrhoea and other food and water-borne diseases.
 Use iodized salt to prevent iodine deficiency disorders.
 Limit intake of salty, fried, fatty and sugar-rich foods to prevent cardiovascular diseases.
 Attain normal body weight through proper diet and moderate physical activity to maintain good
health and help prevent obesity.
 Be physically active, make healthy food choices, manage stress, avoid alcoholic beverages
and do not smoke to help prevent lifestyle-related non-communicable diseases.
FOOD EXCHANGE LIST
What is food exchange?

 The word exchange refers


to the food items on each
list which may be
substituted with any other
food item on the same list.
 One exchange is
approximately equal to
another in carbohydrate,
calories, protein and fat
within each food list.
Reference:

 www.choosemyplate.gov/eathealthy/brief-history-usda-food-guides
 http://www.fao.org/nutrition/education/food-based-dietary-
guidelines/regions/countries/philippines/en/

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