3.
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See Box 2 for suggested serving sizes in the Food Guide Pyramid food groups. Notice
that some of the serving sizes are smaller than what you might usually eat. For example,
many people eat a cup or more of pasta in a meal, which equals two or more servings. So, it is
easy to eat the number of servings recommended.
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You can achieve a healthful, nutritious eating pattern with many combinations of foods from the five major food groups. Choosing a variety of foods within and across food groups improves dietary patterns because foods within the same group have different combinations of nutrients and other beneficial substances. For example, some vegetables and fruits are good sources of vitamin C or vitamin A, while others are high in folate; still others are good sources of calcium or iron. Choosing a variety of foods within each group also helps to make your meals more interesting from day to day.
Some Americans eat vegetarian diets for reasons of culture, belief, or health. Most vegetarians eat milk products and eggs, and as a group, these lacto-ovo-vegetarians enjoy excellent health. Vegetarian diets are consistent with the Dietary Guidelines for Americans and can meet Recommended Dietary Allowances for nutrients. You can get enough protein from a vegetarian diet as long as the variety and amounts of foods consumed are adequate. Meat, fish, and poultry are major contributors of iron, zinc, and B vitamins in most American diets, and vegetarians should pay special attention to these nutrients.
Vegans eat only food of plant origin. Because animal products are the only food sources of vitamin B12, vegans must supplement their diets with a source of this vitamin. In addition, vegan diets, particularly those of children, require care to ensure adequacy of vitamin D and calcium, which most Americans obtain from milk products.
Some foods such as grain products, vegetables, and fruits have many nutrients and other healthful substances but are relatively low in calories. Fat and alcohol are high in calories. Foods high in both sugars and fat contain many calories but often are low in vitamins, minerals, or fiber.
People who do not need many calories or who must restrict their food intake need to choose nutrient-rich foods from the five major food groups with special care. They should obtain most of their calories from foods that contain a high proportion of essential nutrients and fiber.
Many women and adolescent girls need to eat more calcium-rich foods to get the
calcium needed for healthy bones throughout life. By selecting low-fat or fat-free milk products
and other low-fat calcium sources, they can obtain adequate calcium and keep fat intake
from being too high (Box 3). Young children, teenage girls, and women of childbearing age
should also eat enough iron-rich foods, such as lean meats and whole-grain or enriched white
bread, to keep the body's iron stores at adequate levels (Box 4).
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National policy requires that specified amounts of nutrients be added to enrich some foods. For example, enriched flour and bread contain added thiamin, riboflavin, niacin, and iron; skim milk, low-fat milk, and margarine are usually enriched with vitamin A; and milk is usually enriched with vitamin D. Fortified foods may have one or several nutrients added in extra amounts. The number and quantity of nutrients added vary among products. Fortified foods may be useful for meeting special dietary needs. Read the ingredient list to know which nutrients are added to foods (Figure 2). How these foods fit into your total diet will depend on the amounts you eat and the other foods you consume.
Supplements of vitamins, minerals, or fiber also may help to meet special nutritional needs. However, supplements do not supply all of the nutrients and other substances present in foods that are important to health. Supplements of some nutrients taken regularly in large amounts are harmful. Daily vitamin and mineral supplements at or below the Recommended Dietary Allowances are considered safe, but are usually not needed by people who eat the variety of foods depicted in the Food Guide Pyramid.
Sometimes supplements are needed to meet specific nutrient requirements. For example, older people and others with little exposure to sunlight may need a vitamin D supplement. Women of childbearing age may reduce the risk of certain birth defects by consuming folate-rich foods or folic acid supplements. Iron supplements are recommended for pregnant women. However, because foods contain many nutrients and other substances that promote health, the use of supplements cannot substitute for proper food choices.
Enjoy eating a variety of foods. Get the many nutrients your body needs by choosing
among the varied foods you enjoy from these groups: grain products, vegetables, fruits, milk and
milk products, protein-rich plant foods (beans, nuts), and protein-rich animal foods (lean
meat, poultry, fish, and eggs). Remember to choose lean and low-fat foods and beverages
most often. Many foods you eat contain servings from more than one food group. For
example, soups and stews may contain meat, beans, noodles, and vegetables.
Many Americans gain weight in adulthood, increasing their risk for high blood pressure, heart disease, stroke, diabetes, certain types of cancer, arthritis, breathing problems, and other illness. Therefore, most adults should not gain weight. If you are overweight and have one of these problems, you should try to lose weight, or at the very least, not gain weight. If you are uncertain about your risk of developing a problem associated with overweight, you should consult a health professional.
In order to stay at the same body weight, people must balance the amount of calories in the foods and drinks they consume with the amount of calories the body uses. Physical activity is an important way to use food energy. Most Americans spend much of their working day in activities that require little energy. In addition, many Americans of all ages now spend a lot of leisure time each day being inactive, for example, watching television or working at a computer. To burn calories, devote less time to sedentary activities like sitting. Spend more time in activities like walking to the store or around the block. Use stairs rather than elevators. Less sedentary activity and more vigorous activity may help you reduce body fat and disease risk. Try to do 30 minutes or more of moderate physical activity on most preferably all days of the week (Box 5).
The kinds and amounts of food people eat affect their ability to maintain weight. High-fat foods contain more calories per serving than other foods and may increase the likelihood of weight gain. However, even when people eat less high-fat food, they still can gain weight from eating too much of foods high in starch, sugars, or protein. Eat a variety of foods, emphasizing pasta, rice, bread, and other whole-grain foods as well as fruits and vegetables. These foods are filling, but lower in calories than foods rich in fats or oils.
The pattern of eating may also be important. Snacks provide a large percentage of daily calories for many Americans. Unless nutritious snacks are part of the daily meal plan, snacking may lead to weight gain. A pattern of frequent binge-eating, with or without alternating periods of food restriction, may also contribute to weight problems.
Maintaining weight is equally important for older people who begin to lose weight as
they age. Some of the weight that is lost is muscle. Maintaining muscle through regular activity
helps to keep older people feeling well and helps to reduce the risk of falls and fractures.
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Healthy weight ranges for adult men and women of all ages are shown in Figure 3. See where your weight falls on the chart for people of your height. The health risks due to excess weight appear to be the same for older as for younger adults. Weight ranges are shown in the chart because people of the same height may have equal amounts of body fat but different amounts of muscle and bone. However, the ranges do not mean that it is healthy to gain weight, even within the same weight range. The higher weights in the healthy weight range apply to people with more muscle and bone.
Weights above the healthy weight range are less healthy for most people. The further you are above the healthy weight range for your height, the higher your weight-related risk (Figure 3). Weights slightly below the range may be healthy for some people but are sometimes the result of health problems, especially when weight loss is unintentional.
Research suggests that the location of body fat also is an important factor in health risks for adults. Excess fat in the abdomen (stomach area) is a greater health risk than excess fat in the hips and thighs. Extra fat in the abdomen is linked to high blood pressure, diabetes, early heart disease, and certain types of cancer. Smoking and too much alcohol increase abdominal fat and the risk for diseases related to obesity. Vigorous exercise helps to reduce abdominal fat and decrease the risk for these diseases. The easiest way to check your body fat distribution is to measure around your waistline with a tape measure and compare this with the measure around your hips or buttocks to see if your abdomen is larger. If you are in doubt, you may wish to seek advice from a health professional
Being too thin can occur with anorexia nervosa, other eating disorders, or loss of appetite, and is linked to menstrual irregularity and osteoporosis in women, and greater risk of early death in both women and men. Many people especially women are concerned about body weight, even when their weight is normal. Excessive concern about weight may cause or lead to such unhealthy behaviors as excessive exercise, self-induced vomiting, and the abuse of laxatives or other medications. These practices may only worsen the concern about weight. If you lose weight suddenly or for unknown reasons, see a physician. Unexplained weight loss may be an early clue to a health problem.
You do not need to lose weight if your weight is already within the healthy range in the Figure, if you have gained less than 10 pounds since you reached your adult height, and if you are otherwise healthy. If you are overweight and have excess abdominal fat, a weight-related medical problem, or a family history of such problems, you need to lose weight. Healthy diets and exercise can help people maintain a healthy weight, and may also help them lose weight. It is important to recognize that overweight is a chronic condition which can only be controlled with long-term changes. To reduce caloric intake, eat less fat and control portion sizes (Box 6). If you are not physically active, spend less time in sedentary activities such as watching television, and be more active throughout the day. As people lose weight, the body becomes more efficient at using energy and the rate of weight loss may decrease. Increased physical activity will help you to continue losing weight and to avoid gaining it back (Box 5).
Many people are not sure how much weight they should lose. Weight loss of only
5-10 percent of body weight may improve many of the problems associated with
overweight, such as high blood pressure and diabetes. Even a smaller weight loss can make a difference.
If you are trying to lose weight, do so slowly and steadily. A generally safe rate is ½-1 pound
a week until you reach your goal. Avoid crash weight-loss diets that severely restrict calories
or the variety of foods. Extreme approaches to weight loss, such as self-induced vomiting or
the use of laxatives, amphetamines, or diuretics, are not appropriate and can be dangerous to
your health.
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Children need enough food for proper growth. To promote growth and development and prevent overweight, teach children to eat grain products; vegetables and fruits; low-fat milk products or other calcium-rich foods; beans, lean meat, poultry, fish or other protein-rich foods; and to participate in vigorous activity. Limiting television time and encouraging children to play actively in a safe environment are helpful steps. Although limiting fat intake may help to prevent excess weight gain in children, fat should not be restricted for children younger than 2 years of age. Helping overweight children to achieve a healthy weight along with normal growth requires more caution. Modest reductions in dietary fat, such as the use of low-fat milk rather than whole milk, are not hazardous. However, major efforts to change a child's diet should be accompanied by monitoring of growth by a health professional at regular intervals.
Try to maintain your body weight by balancing what you eat with physical activity. If you are sedentary, try to become more active. If you are already very active, try to continue the same level of activity as you age. More physical activity is better than less, and any is better than none. If your weight is not in the healthy range, try to reduce health risks through better eating and exercise habits. Take steps to keep your weight within the healthy range (neither too high nor too low). Have children's heights and weights checked regularly by a health professional.
The U.S. Department of Health and Human Services and the U.S. Department of Agriculture acknowledge the recommendations of the Dietary Guidelines Advisory Committee the basis for this edition. The Committee consisted of Doris Howes Calloway, Ph.D.(chair), Richard J. Havel, M.D. (vice-chair), Dennis M. Bier, M.D., William H. Dietz, M.D., Ph.D., Cutberto Garza, M.D., Ph.D., Shiriki K. Kumanyika, Ph.D., R.D., Marion Nestle, Ph.D., M.P.H., Irwin H. Rosenberg, M.D., Sachiko T. St. Jeor, Ph.D., R.D., Barbara O. Schneeman, Ph.D., and John W. Suttie, Ph.D. The Departments also acknowledge the staff work of the executive secretaries to the committee: Karil Bialostosky, M.S., and Linda Meyers, Ph.D., from HHS; Eileen Kennedy, D.Sc., R.D., and Debra Reed, M.S., from USDA.
Center for Nutrition Policy and Promotion, USDA, 1120 20th Street, NW, Suite 200 North Lobby, Washington, DC 20036. | |
Food and Nutrition Information Center, USDA/National Agricultural Library, Room 304, 10301 Baltimore Boulevard, Beltsville, MD 20705-2351. E-mail: fnic@nalusda.gov | |
Cancer Information Service, Office of Cancer Communications, National Cancer Institute, Building 31, Room 10A16, 9000 Rockville Pike, Bethesda, MD 20892. E-mail: icic@aspensys.com | |
National Heart, Lung, and Blood Institute Information Center, P.O. Box 30105, Bethesda, MD 20824-0105. Gopher: gopher://gopher.nhlbi.nih.gov/ E-mail: nhlbic@dgs.dgysys.com | |
Weight-Control Information Network (WIN) of the National Institute of Diabetes and Digestive and Kidney Diseases, 1 WIN WAY, Bethesda, MD 20892. E-mail: winniddk@aol.com | |
National Institute on Alcohol Abuse and Alcoholism, 600 Executive Boulevard, Suite 409, Bethesda, MD 20892-7003. | |
National Institute on Aging Information Center, Building 31, Room 5C27, National Institutes of Health, Bethesda, MD 20892. | |
Office of Food Labeling, Food and Drug Administration (HFS-150), 200 C Street, SW, Washington, DC 20204. | |
Contact your county extension home economist (cooperative extension system) or a nutrition professional in your local public health department, hospital, American Red Cross, dietetic association, diabetes association, heart association, or cancer society. |
Grain products, vegetables, and fruits are key parts of a varied diet. They are emphasized in this guideline because they provide vitamins, minerals, complex carbohydrates (starch and dietary fiber), and other substances that are important for good health. They are also generally low in fat, depending on how they are prepared and what is added to them at the table. Most Americans of all ages eat fewer than the recommended number of servings of grain products, vegetables, and fruits, even though consumption of these foods is associated with a substantially lower risk for many chronic diseases, including certain types of cancer.
These include grain products high in complex carbohydrates breads, cereals, pasta, rice found at the base of the Food Guide Pyramid, as well as vegetables such as potatoes and corn. Dry beans (like pinto, navy, kidney, and black beans) are included in the meat and beans group of the Pyramid, but they can count as servings of vegetables instead of meat alternatives.
Fiber is found only in plant foods like whole-grain breads and cereals, beans and peas, and other vegetables and fruits. Because there are different types of fiber in foods, choose a variety of foods daily. Eating a variety of fiber-containing plant foods is important for proper bowel function, can reduce symptoms of chronic constipation, diverticular disease, and hemorrhoids, and may lower the risk for heart disease and some cancers. However, some of the health benefits associated with a high-fiber diet may come from other components present in these foods, not just from fiber itself. For this reason, fiber is best obtained from foods rather than supplements.
Most fruits and vegetables are naturally low in fat and provide many essential nutrients and other food components important for health. These foods are excellent sources of vitamin C, vitamin B6, carotenoids, including those which form vitamin A (Box 7), and folate (Box 8).
The antioxidant nutrients found in plant foods (e.g., vitamin C, carotenoids, vitamin E, and certain minerals) are presently of great interest to scientists and the public because of their potentially beneficial role in reducing the risk for cancer and certain other chronic diseases. Scientists are also trying to determine if other substances in plant foods protect against cancer. fruits such as carrots, corn, peas, pears, and berries (Box 9).
Folate, also called folic acid, is a B vitamin that, among its many functions, reduces the risk of a serious type of birth defect (Box 8). Minerals such as potassium, found in a wide variety of vegetables and fruits, and calcium, found in certain vegetables, may help reduce the risk for high blood pressure (See Boxes 3 and 14).
The availability of fresh fruits and vegetables varies by season and region of the country, but frozen and canned fruits and vegetables ensure a plentiful supply of these healthful foods throughout the year. Read the Nutrition Facts Label to help choose foods that are rich in carbohydrates, fiber, and nutrients, and low in fat and sodium.
Eat more grain products (breads, cereals, pasta, and rice), vegetables, and fruits. Eat dry
beans, lentils, and peas more often. Increase your fiber intake by eating more of a variety of
whole grains, whole-grain products, dry beans, fiber-rich vegetables and fruits
such as carrots, corn, peas, pears, and berries (Box 9).
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Some dietary fat is needed for good health. Fats supply energy and essential fatty acids and promote absorption of the fat-soluble vitamins A, D, E, and K. Most people are aware that high levels of saturated fat and cholesterol in the diet are linked to increased blood cholesterol levels and a greater risk for heart disease. More Americans are now eating less fat, saturated fat, and cholesterol-rich foods than in the recent past, and fewer people are dying from the most common form of heart disease. Still, many people continue to eat high-fat diets, the number of overweight people has increased, and the risk of heart disease and certain cancers (also linked to fat intake) remains high. This guideline emphasizes the continued importance of choosing a diet with less total fat, saturated fat, and cholesterol.
Some foods and food groups in the Food Guide Pyramid are higher in fat than others. Fats and oils, and some types of desserts and snack foods that contain fat provide calories but few nutrients. Many foods in the milk group and in the meat and beans group (which includes eggs and nuts, as well as meat, poultry, and fish) are also high in fat, as are some processed foods in the grain group. Choosing lower fat options among these foods allows you to eat the recommended servings from these groups and increase the amount and variety of grain products, fruits, and vegetables in your diet without going over your calorie needs.
Fat, whether from plant or animal sources, contains more than twice the number of calories of an equal amount of carbohydrate or protein. Choose a diet that provides no more than 30 percent of total calories from fat. The upper limit on the grams of fat in your diet will depend on the calories you need (Box 10). Cutting back on fat can help you consume fewer calories. For example, at 2,000 calories per day, the suggested upper limit of calories from fat is about 600 calories. Sixty-five grams of fat contribute about 600 calories (65 grams of fat x 9 calories per gram = about 600 calories). On the Nutrition Facts Label, 65 grams of fat is the Daily Value for a 2,000-calorie intake (Figure 4).
Fats contain both saturated and unsaturated (monounsaturated and polyunsaturated) fatty acids. Saturated fat raises blood cholesterol more than other forms of fat. Reducing saturated fat to less than 10 percent of calories will help you lower your blood cholesterol level. The fats from meat, milk, and milk products are the main sources of saturated fats in most diets. Many bakery products are also sources of saturated fats. Vegetable oils supply smaller amounts of saturated fat. On the Nutrition Facts Label, 20 grams of saturated fat (9 percent of caloric intake) is the Daily Value for a 2,000-calorie diet (Figure 4).
Monounsaturated and polyunsaturated fat. Olive and canola oils are particularly high in monounsaturated fats; most other vegetable oils, nuts, and high-fat fish are good sources of polyunsaturated fats. Both kinds of unsaturated fats reduce blood cholesterol when they replace saturated fats in the diet. The fats in most fish are low in saturated fatty acids and contain a certain type of polyunsaturated fatty acid (omega-3) that is under study because of a possible association with a decreased risk for heart disease in certain people. Remember that the total fat in the diet should be consumed at a moderate level that is, no more than 30 percent of calories. Mono- and polyunsaturated fat sources should replace saturated fats within this limit.
Partially hydrogenated vegetable oils, such as those used in many margarines and
shortenings, contain a particular form of unsaturated fat known as trans-fatty acids that may raise
blood cholesterol levels, although not as much as saturated fat.
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The body makes the cholesterol it requires. In addition, cholesterol is obtained from food. Dietary cholesterol comes from animal sources such as egg yolks, meat (especially organ meats such as liver), poultry, fish, and higher fat milk products. Many of these foods are also high in saturated fats. Choosing foods with less cholesterol and saturated fat will help lower your blood cholesterol levels (Box 11). The Nutrition Facts Label lists the Daily Value for cholesterol as 300 mg. You can keep your cholesterol intake at this level or lower by eating more grain products, vegetables and fruits, and by limiting intake of high cholesterol foods.
Advice in the previous sections does not apply to infants and toddlers below the age of 2 years. After that age, children should gradually adopt a diet that, by about 5 years of age, contains no more than 30 percent of calories from fat. As they begin to consume fewer calories from fat, children should replace these calories by eating more grain products, fruits, vegetables, and low-fat milk products or other calcium-rich foods, and beans, lean meat, poultry, fish, or other protein-rich foods.
To reduce your intake of fat, saturated fat, and cholesterol, follow these recommendations, as illustrated in the Food Guide Pyramid, which apply to diets consumed over several days and not to single meals or foods.
Use fats and oils sparingly. | |
Use the Nutrition Facts Label to help you choose foods lower in fat, saturated fat, and cholesterol. | |
Eat plenty of grain products, vegetables, and fruits. | |
Choose low-fat milk products, lean meats, fish, poultry, beans, and peas to get essential nutrients without substantially increasing calorie and saturated fat intakes. |
Sugars are carbohydrates. Dietary carbohydrates also include the complex carbohydrates starch and fiber. During digestion all carbohydrates except fiber break down into sugars. Sugars and starches occur naturally in many foods that also supply other nutrients. Examples of these foods include milk, fruits, some vegetables, breads, cereals, and grains. Americans eat sugars in many forms, and most people like their taste. Some sugars are used as natural preservatives, thickeners, and baking aids in foods; they are often added to foods during processing and preparation or when they are eaten. The body cannot tell the difference between naturally occurring and added sugars because they are identical chemically.
Scientific evidence indicates that diets high in sugars do not cause hyperactivity or diabetes. The most common type of diabetes occurs in overweight adults. Avoiding sugars alone will not correct overweight. To lose weight reduce the total amount of calories from the food you eat and increase your level of physical activity.
If you wish to maintain your weight when you eat less fat, replace the lost calories from
fat with equal calories from fruits, vegetables, and grain products, found in the lower half of
the Food Guide Pyramid. Some foods that contain a lot of sugars supply calories but few or
no nutrients (Box 12). These foods are located at the top of the Pyramid. For very active
people with high calorie needs, sugars can be an additional source of energy. However,
because maintaining a nutritious diet and a healthy weight is very important, sugars should be used
in moderation by most healthy people and sparingly by people with low calorie needs.
This guideline cautions about eating sugars in large amounts and about frequent snacks of
foods and beverages containing sugars that supply unnecessary calories and few nutrients.
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Sugar substitutes such as sorbitol, saccharin, and aspartame are ingredients in many foods. Most sugar substitutes do not provide significant calories and therefore may be useful in the diets of people concerned about calorie intake. Foods containing sugar substitutes, however, may not always be lower in calories than similar products that contain sugars. Unless you reduce the total calories you eat, the use of sugar substitutes will not cause you to lose weight.
Both sugars and starches can promote tooth decay. The more often you eat foods that
contain sugars and starches, and the longer these foods are in your mouth before you brush your
teeth, the greater the risk for tooth decay. Thus, frequent eating of foods high in sugars and
starches as between-meal snacks may be more harmful to your teeth than eating them at meals
and then brushing. Regular daily dental hygiene, including brushing with a fluoride toothpaste
and flossing, and an adequate intake of fluoride, preferably from fluoridated water, will help
you prevent tooth decay (Box 13).
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Use sugars in moderation sparingly if your calorie needs are low. Avoid excessive snacking, brush with a fluoride toothpaste, and floss your teeth regularly. Read the Nutrition Facts Label on foods you buy. The food label lists the content of total carbohydrate and sugars, as well as calories.
Sodium and sodium chloride known commonly as salt occur naturally in foods, usually in small amounts. Salt and other sodium-containing ingredients are often used in food processing. Some people add salt and salty sauces, such as soy sauce, to their food at the table, but most dietary sodium or salt comes from foods to which salt has already been added during processing or preparation. Although many people add salt to enhance the taste of foods, their preference may weaken with eating less salt.
In the body, sodium plays an essential role in regulation of fluids and blood pressure. Many studies in diverse populations have shown that a high sodium intake is associated with higher blood pressure. Most evidence suggests that many people at risk for high blood pressure reduce their chances of developing this condition by consuming less salt or sodium. Some questions remain, partly because other factors may interact with sodium to affect blood pressure.
Following other guidelines in the Dietary Guidelines
for Americans may also help prevent high blood pressure. An important example is the guideline on weight and physical activity. The
role of body weight in blood pressure control is well documented. Blood pressure increases
with weight and decreases when weight is reduced. The guideline to consume a diet with plenty
of fruits and vegetables is relevant because fruits and vegetables are naturally lower in sodium
and fat and may help with weight reduction and control. Consuming more fruits and
vegetables also increases potassium intakes which may help to reduce blood pressure (Box 14).
Increased physical activity helps lower blood pressure and control weight. Alcohol consumption has
also been associated with high blood pressure. Another reason to reduce salt intake is the fact
that high salt intakes may increase the amount of calcium excreted in the urine and, therefore, increase the body's need for calcium.
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Sodium has an important role in the body. However, most Americans consume more sodium than is needed. The Nutrition Facts Label lists a Daily Value of 2,400 mg per day for sodium [2,400 mg sodium per day is contained in 6 grams of sodium chloride (salt)]. In household measures, one level teaspoon of salt provides about 2,300 milligrams of sodium.
There is no way at present to tell who might develop high blood pressure from eating
too much sodium. However, consuming less salt or sodium is not harmful and can be
recommended for the healthy normal adult (Box 15).
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Fresh fruits and vegetables have very little sodium. The food groups in the Food Guide Pyramid include some foods that are high in sodium and other foods that have very little sodium, or can be prepared in ways that add flavor without adding salt. Read the Nutrition Facts Label to compare and help identify foods lower in sodium within each group. Use herbs and spices to flavor food. Try to choose forms of foods that you frequently consume that are lower in sodium and salt.
Alcoholic beverages supply calories but few or no nutrients. The alcohol in these beverages has effects that are harmful when consumed in excess. These effects of alcohol may alter judgment and can lead to dependency and a great many other serious health problems. Alcoholic beverages have been used to enhance the enjoyment of meals by many societies throughout human history. If adults choose to drink alcoholic beverages, they should consume them only in moderation (Box 16).
Current evidence suggests that moderate drinking is associated with a lower risk for coronary heart disease in some individuals. However, higher levels of alcohol intake raise the risk for high blood pressure, stroke, heart disease, certain cancers, accidents, violence, suicides, birth defects, and overall mortality (deaths). Too much alcohol may cause cirrhosis of the liver, inflammation of the pancreas, and damage to the brain and heart. Heavy drinkers also are at risk of malnutrition because alcohol contains calories that may substitute for those in more nutritious foods.
Some people should not drink alcoholic beverages at all. These include:
Children and adolescents. | |
Individuals of any age who cannot restrict their drinking to moderate levels. This is a special concern for recovering alcoholics and people whose family members have alcohol problems. | |
Women who are trying to conceive or who are pregnant. Major birth defects, including fetal alcohol syndrome, have been attributed to heavy drinking by the mother while pregnant. While there is no conclusive evidence that an occasional drink is harmful to the fetus or to the pregnant woman, a safe level of alcohol intake during pregnancy has not been established. | |
Individuals who plan to drive or take part in activities that require attention or skill. Most people retain some alcohol in the blood up to 2-3 hours after a single drink. | |
Individuals using prescription and over-the-counter medications. Alcohol may alter the effectiveness or toxicity of medicines. Also, some medications may increase blood alcohol levels or increase the adverse effect of alcohol on the brain. |
If you drink alcoholic beverages, do so in moderation, with meals, and when consumption does not put you or others at risk.
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Within each group, these foods can be exchanged for each other. You can use this list to give yourself more choices.
Vegetables contain 25 calories and 5 grams of carbohydrate. One serving equals: | |
1/2 cup | Cooked vegetables (carrots, broccoli, zucchini, cabbage, etc.) |
1 cup | Raw vegetables or salad greens |
1/2 cup | Vegetable juice |
If you're hungry, eat more fresh or steamed vegetables. | |
Fat-Free and Very Lowfat Milk contain 90 calories per serving. One serving equals: | |
1 cup | Milk, fat-free or 1% fat |
3/4 cup | Yogurt, plain non fat or low fat |
1 cup | Yogurt, artificially sweetened |
Very Lean Protein choices have 35 calories and 1 gram of fat per serving. One serving equals: | |
ounce | Turkey breast or chicken breast, skin removed |
1 ounce | Fish fillet (flounder, sole, scrod, cod, etc.) |
1 ounce | Canned tuna in water |
1 ounce | Shellfish (clams, lobster, scallop, shrimp) |
3/4 cup | Cottage cheese, non fat or low fat |
2 each | Egg whites |
1/4 cup | Egg substitute |
1 ounce | Fat-free cheese |
1/2 cup | Beans- cooked (black beans, kidney, chick peas or lentils): count as 1 starch/bread and 1 very lean protein |
Fruits contain 15 grams of carbohydrate and 60 calories. One serving equals: | |
1 small | Apple, banana, orange, nectarine |
1 medium | Fresh peach |
1 | Kiwi |
1/2 | Grapefruit |
1/2 | Mango |
1 cup | Fresh berries (strawberries, raspberries or blueberries) |
1 cup | Fresh melon cubes |
1/8 th | Honeydew melon |
4 ounces | Unsweetened Juice |
4 teaspoons | Jelly or Jam |
Lean Protein choices have 55 calories and 2-3 grams of fat per serving. One serving equals: | |
1 ounce | Chicken- dark meat, skin removed |
1 ounce | Turkey- dark meat, skin removed |
1 ounce | Salmon, Swordfish, herring |
1 ounce | Lean beef (flank steak, London broil, tenderloin, roast beef)* |
1 ounce | Veal, roast or lean chop* |
1 ounce | Lamb, roast or lean chop* |
1 ounce | Pork, tenderloin or fresh ham* |
1 ounce | Low fat cheese (3 grams or less of fat per ounce) |
1 ounce | Low fat luncheon meats (with 3 grams or less of fat per ounce) |
1/4 cup | 4.5% cottage cheese |
2 medium | Sardines |
* Limit to 1-2 times per week | |
Medium Fat Proteins have 75 calories and 5 grams of fat per serving. One serving equals: | |
1 ounce | Beef (any prime cut), corned beef, ground beef ** |
1 ounce | Pork chop |
1 each | Whole egg (medium) ** |
1 ounce | Mozzarella cheese |
1/4 cup | Ricotta cheese |
4 ounces | Tofu (note this is a Heart Healthy choice) |
** choose these very infrequently | |
Starches contain 15 grams of carbohydrate and 80 calories per serving. One serving equals: | |
1 slice | Bread (white, pumpernickel, whole wheat, rye) |
2 slice | Reduced calorie or "lite" Bread |
1/4 (1 Ounce) | Bagel (varies) |
1/2 | English muffin |
1/2 | Hamburger bun |
3/4 cup | Cold cereal |
1/3 cup | Rice, brown or white- cooked |
1/3 cup | Barley or couscous- cooked |
1/3 cup | Legumes (dried beans, peas or lentils)- cooked |
1/2 cup | Pasta - cooked |
1/2 cup | Bulgar cooked |
1/2 cup | Corn, sweet potato or green peas |
3 ounce | Baked sweet or white potato |
3/4 ounce | Pretzels |
3 cups | Popcorn, hot air popped or microwave (80% light) |
Fats contain 45 calories and 5 grams of fat per serving. One serving equals: | |
1 teaspoon | Oil (vegetable, corn, canola, olive, etc.) |
1 teaspoon | Butter |
1 teaspoon | Stick margarine |
1 teaspoon | Mayonnaise |
1 Tablespoon | Reduced fat margarine or mayonnaise |
1 Tablespoon | Salad dressing |
1 Tablespoon | Cream cheese |
2 Tablespoons | Lite cream cheese |
1/8th | Avocado |
8 large | Black olives |
10 large | Stuffed green olives |
1 slice | Bacon |
Source: Based on American Dietetic Association Exchange List | |
National Heart, Lung, and Blood Institute National Institutes of Health |
A calorie is a calorie is a calorie whether it comes from fat or carbohydrate. Anything eaten in excess can lead to weight gain. You can lose weight by eating less calories and by increasing your physical activity. Reducing the amount of fat and saturated fat that you eat is one easy way to limit your overall calorie intake. However, eating fat-free or reduced-fat foods isn't always the answer to weight loss. This is especially true when you eat more of the reduced fat food than you would of the regular item. For example, if you eat twice as many fat-free cookies you have actually increased your overall calorie intake. The following list of foods and their reduced fat varieties will show you that just because a product is fat-free, it doesn't mean that it is "calorie-free." And, calories do count!
Fat-Free or Reduced-Fat | Calories | Regular | Calories |
---|---|---|---|
Reduced-fat peanut butter, 2T | 187 | Regular peanut butter, 2T | 191 |
Reduced fat chocolate chip cookies, 3 cookies (30g) | 118 | Regular chocolate chip cookies, 3 cookies (3 g) | 142 |
Fat free fig cookies, 2 cookies (30g) | 102 | Regular fig cookies, 2 cookies (30g) | 111 |
Nonfat vanilla frozen yogurt (<1% fat) 1/2 cupfat) 1/2 cup | 100 | Regular whole milk vanilla frozen yogurt (3-4%) | 104 |
Light vanilla ice cream, (7%) fat, 1/2 cup | 111 | Regular vanilla ice cream, (11%) fat, 1/2 cup | 133 |
Fat free caramel Topping, 2T | 103 | Caramel topping, homemade with butter, 2T | 103 |
Lowfat granola cereal, approx.1/2 cup (55 g) | 213 | Regular granola cereal, approx. 1/2 cup (55 g) | 257 |
Lowfat blueberry muffin, 1 small (2 1/2 inch) | 131 | Regular blueberry muffin, 1 small (2 1/2 inch) | 138 |
Baked tortilla chips, 1 oz. | 113 | Regular tortilla chips, 1 oz. | 143 |
Lowfat cereal bar, 1 bar (1.3 oz.) | 130 | Regular cereal bar, 1 bar (1.3 oz.) | 140 |
Nutrient data taken from Nutrient Data System for Research, Version v4.02/30, Nutrition Coordinating Center, University of Minnesota. |
These low-calorie alternatives provide new ideas for old favorites. When making a food choice, remember to consider vitamins and minerals. Some foods provide most of their calories from sugar and fat but give you few if any vitamins and minerals.
This guide is not meant to be an exhaustive list. We stress reading labels to find out just how many calories are in the specific products you decide to buy.
Higher-Fat Foods | Lower Fat Foods |
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Dairy Products | |
Evaporated whole milk | Evaporated fat-free (skim) or reduced-fat (2%) milk |
Whole milk | Low-fat (1%), reduced-fat (2%), or fat-free (skim) milk |
Whole milk | Low-fat (1%), reduced-fat (2%), or fat-free (skim) milk |
Ice cream | Sorbet, sherbet, low fat or fat-free frozen yogurt, or ice |
Whipping cream | Imitation whipped cream (made with fat-free [skim] milk) |
Sour cream | Plain low-fat yogurt |
Cream cheese | Neufchatel or "light" cream cheese or fat-free cream cheese |
Cheese (cheddar, Swiss, jack) |
Reduced-calorie cheese, low-calorie processed cheeses, etc. Fat-free cheese |
American cheese | Fat-free American cheese or other types of fat-free cheeses |
Regular (4%) cottage cheese | Low-fat (1%) or reduced-fat (2%) cottage cheese |
Whole milk mozzarella cheese | Part-skim milk, low-moisture mozzarella cheese |
Whole milk ricotta cheese | Part-skim milk ricotta cheese |
Coffee cream (1/2 and 1/2) or nondairy creamer (liquid, powder) | Low-fat (1%) or reduced-fat (2%) milk or non fat dry milk powder |
Cereals, Grains, and Pastas | |
Ramen noodles | Rice or noodles (spaghetti, macaroni, etc.) |
Pasta with white sauce (alfredo) | Pasta with red sauce (marinara) |
Pasta with cheese sauce | Pasta with vegetables (primavera) |
Granola |
Bran flakes, crispy rice, etc. Cooked grits or oatmeal Reduced-fat granola |
Meat, Fish, and Poultry | |
Coldcuts or lunch meats (bologna, salami, liverwurst, etc.) | Low-fat coldcuts (95 to 97% fat-free lunch meats, low-fat pressed meats) |
Hot dogs (regular) | Lower-fat hot dogs |
Bacon or sausage | Canadian bacon or lean ham |
Regular ground beef | Extra lean ground beef such as ground round or ground turkey (read labels) |
Chicken or turkey with skin, duck, or goose | Chicken or turkey without skin (white meat) |
Oil-packed tuna | Water-packed tuna (rinse to reduce sodium content) |
Beef (chuck, rib, brisket) | Beef (round, loin) (trimmed of external fat) |
Pork (spareribs, untrimmed loin) | Pork tenderloin or trimmed, lean smoked ham |
Frozen breaded fish or fried fish (homemade or commercial) | Fish or shellfish, unbreaded (fresh, frozen, canned in water) |
Whole eggs | Egg whites or egg substitutes |
Frozen TV dinners (containing more than 13 grams of fat) grams per serving | Frozen TV dinners (containing less than 13 of fat per serving and lower in sodium) |
Chorizo sausage |
Turkey sausage, drained well (read label) Vegetarian sausage (made with tofu) |
Baked Goods | |
Croissants, brioches, etc. | Hard french rolls or soft brown 'n serve rolls |
Donuts, sweet rolls, muffins, scones, or pastries | English muffins, bagels, reduced-fat or fat-free muffins or scones |
Party crackers |
Low-fat crackers (choose lower in sodium) Saltine or soda crackers (choose lower in sodium) |
Cake (pound, chocolate, yellow) | Cake (angel food, white, gingerbread) |
Cookies | Reduced-fat or fat-free cookies (graham crackers, ginger snaps, fig bars) (compare calorie level) |
Snacks and Sweets | |
Nuts | Popcorn (air-popped or light microwave), fruits, vegetables |
Ice cream, e.g., cones or bars | Frozen yogurt, frozen fruit or chocolate pudding bars |
Custards or puddings (made with whole milk) | Puddings (made with skim milk) |
Fats, Oils, and Salad Dressings | |
Regular margarine or butter | Light spread margarines, diet margarine, or whipped butter, tub or squeeze bottle |
Regular mayonnaise | Light or diet mayonnaise or mustard |
Regular salad dressings | Reduced-calorie or fat-free salad dressings, lemon juice, or plain, herb flavored, or wine vinegar |
Butter or margarine on toast or bread | Jelly, jam, or honey on bread or toast |
Oils, shortening, or lard |
Nonstick cooking spray for stir-frying or sautéing As a substitute for oil or butter, use applesauce or prune puree in baked goods |
Miscellaneous | |
Canned cream soups | Canned broth-based soups |
Canned beans and franks | Canned baked beans in tomato sauce |
Gravy (homemade with fat and/or milk) | Gravy mixes made with water or homemade with the fat skimmed off and fat-free milk |
Fudge sauce | Chocolate syrup |
Avocado on sandwiches | Cucumber slices or lettuce leaves |
Guacamole dip or refried beans with lard | Salsa |
Suppose you had dinner at an Italian restaurant last night. You ordered spaghetti with meatballs. While you were waiting for your order, you ate 2 slices of garlic bread. How can you tell if this dinner is too much food for you? You need to estimate how much you ate, and then compare that to Food Guide Pyramid recommendations.
Think about your plateful of spaghetti and meatballs. Estimate the amounts of spaghetti, sauce, and meat. You may decide, for example, that the spaghetti portion was about 2 cups, the tomato sauce looked like about 1 cup, and the meatballs were about 6 oz. With the 2 slices of garlic bread, you now have an idea about how much you ate for dinner. But how do your portions translate into standard servings? Chart 1 [page 3] lists the serving sizes for each Food Guide Pyramid food group. According to the Pyramid, your portions equal the following number of servings:
Spaghetti Dinner:
Food | Your Portion | One Pyramid serving | Pyramid food group | Number of Pyramid servings you ate |
---|---|---|---|---|
Spaghetti | 2 cups | 1.2 cup | Grains | 4 |
Garlic bread | 2 slices | 1 slice | Grains | 2 |
Tomato sauce | 1 cup | 1.2 cup | Vegetables | 2 |
Meatballs | 6 oz. | 2-3 oz. | Meat and beans | 2-3 |
To figure out if your spaghetti dinner was the right amount of food for you, use the Pyramid. Chart 1 also lists the number of servings recommended for each Pyramid food group, based on your calorie needs. Over a day, you should plan on eating the number of servings recommended from each group.
For example, if you need about 1,600 calories a day, the Pyramid recommends 6 daily servings from the Grains (Bread, Cereal, Rice& Pasta) group. How does this compare to your spaghetti dinner? Your dinner had 6 servings the total daily recommendation for someone with your calorie needs. If you had counted your portions of spaghetti and bread as only 1 serving each, you might think you had only eaten 2 servings from the Grains group .But, you actually ate 6! By comparing the portion you ate with a standard Pyramid serving, you can judge whether your daily intake is right for you.
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Pyramid serving sizes and the recommended number of servings from each group are
guides to help determine your daily intake. Your portions do not have to match the standard
serving size they can be larger or smaller. But, the amount you eat over the day should match the
total amount of a food that is recommended. Often, the food portions of grains and meats that people
choose are larger than the Pyramid serving size. Be especially careful when counting servings from these groups to
figure out how many Pyramid Servings are in your portions.
Portions and servings - What's the difference?
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Chart 1. How to Use the Food Guide Pyramid | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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* Older children and teens ages 9 to 18 years and adults over age 50 need 3 servings daily; others need 2 servings daily.
** This includes lactose-free and lactose-reduced milk products. Soy-based beverages with added calcium are an option for those who prefer a non-dairy source of calcium. |
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Let's go back to the spaghetti dinner. In this example, you know that you should have 6
daily servings from the Grains group. Before dinner, you estimate that you have already had
3 Grains group servings. So, only 3 more servings would meet your recommended intake.
To keep to 3 servings, you eat only one slice of garlic bread. When you see the large plate
of spaghetti, you set aside half on your plate and ask for a "doggie bag" to take it
home. Then, the following would have been your choices from the Grains group over the day:
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In 4 sensible portions, you have consumed your recommended 6 servings of grains. Note that an active man may need about 2,800 calories each day. Checking chart 1, this man's Grains group recommendation would be 11 servings per day. The full spaghetti dinner might fit easily within his recommended food choices for the day.
One key to making wise food choices is knowing how much you are eating, as well as how much you should eat. This is especially important if you are trying to lose weight or manage your weight.
When eating out:
Choose a "small" or "medium" portion. This includes main dishes, side dishes, and beverages as well. Remember that water is always a good option for quenching your thirst. | |
If main dish portions are larger than you want, order an appetizer or side dish instead, or share a main dish with a friend. | |
Resign from the "clean your plate club" when you've eaten enough, leave the rest. If you can chill the extra food right away, take it home in a "doggie bag." | |
Ask for salad dressing to be served "on the side" so you can add only as much as you want. | |
Order an item from the menu instead of the "all-you-can-eat" buffet. At home: |
At home:
Once or twice, measure your typical portion of foods you eat often. | |
Use standard measuring cups. This will help you estimate the portion size of these foods and similar foods. | |
Be especially careful to limit portions of foods high in calories, such as cookies, cakes, other sweets, and fats, oils, and spreads. | |
Try using a smaller plate for your meal. | |
Put sensible portions on your plate at the beginning of the meal, and don't take "seconds." |
Many items sold as single portions actually provide 2 or more Pyramid servings. For example, a large bagel may actually be equal to 3 or 4 servings from the Grains group. A restaurant portion of steak may be more than the recommended amount for the whole day. Chart 2 lists other common examples of foods that are often sold or prepared in portions larger than 1 Pyramid serving.
The serving sizes listed on the Nutrition Facts label may be different from Food Guide Pyramid serving sizes. Many Pyramid serving sizes are smaller than those on the Nutrition Facts label. For example, 1 serving of cooked cereal, rice, or pasta is 1 cup for the label but only ½ cup for the Pyramid.
Use the Nutrition Facts label to make nutritional comparisons of similar products. The label serving size is not meant to tell you how much to eat, but to help identify nutrients in a food and to make product comparisons easier. To compare the calories and nutrients in two foods, first check the serving size and the number of servings in the package. Serving sizes are provided in familiar units, such as cups or pieces.
Choosing sensible portions is a key to controlling calorie intake and getting or keeping your weight in a healthy range. What is sensible for you?
Each day, choose the recommended amount from the five Pyramid food groups depending on your calorie needs. | |
A Pyramid serving may not be the same as the portion you choose to eat compare to find out how many servings are in your portion. | |
Keep sensible portions in mind at restaurants as well as at home. |
The Dietary Guidelines offer sound advice that will help to promote your health and reduce your risk for chronic diseases such as heart disease, certain cancers, diabetes, stroke, and osteoporosis. The 10 Guidelines are grouped into the ABC's of nutrition:
A: Aim for fitness
Aim for a healthy weight. | |
Be physically active each day. |
B: 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. |
C: 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. | |
If you drink alcoholic beverages, do so in moderation. |
Source: Center for Nutrition Policy and Promotion
United States Department of Agriculture
March 2002