The Food Guide Pyramid

1
The Food Guide Pyramid

• Variety
• Balance
• Moderation

2
Food Guide Pyramid ConceptVARIETY

• No one food supplies all the nutrients we need to
  function our best.
• Eat foods from all groups.
• Choose different foods from within each group.

3
Food Guide Pyramid ConceptBALANCE

• Eat appropriate amounts of different foods.
• Serving size is important.
• Older children and adolescents should be getting
  from the mid to high range of the recommended
  number of servings.

4
Calorie Levels

• Sedentary Women 1600
• Most Children 2200
• Teenage Girls
• Active Women
• Sedentary Men
• Teenage Boys 2800
• Active Men

5
How Many Servings Do You Need Each Day?

• 1600 2200 2800
• Bread, Cereal, Rice,
• and Pasta Group (Grains Group)
• especially whole grain 6 9 11
• Vegetable Group 3 4 5
• Fruit Group 2 3 4
• Milk, Yogurt, and
• Cheese Group
• (Milk Group)preferably fat free or low fat 2
  or 3 2 or 3 2 or 3
• Meat, Poultry, Fish, Dry Beans,
• Eggs, and Nuts Group
• (Meat and Beans Group)
• preferably lean or low fat 2 2 3
• 
  total of total of total of
• 
  5 ounces 6 ounces 7 ounces
• Adapted from U.S. Department of Agriculture,
  Center for Nutrition Policy and Promotion. The
  Food Guide Pyramid, Home and Garden Bulletin
  Number 252, 1996.

6
Food Guide Pyramid ConceptMODERATION

• No one food should be chosen as the only
  component in a varied diet.
• The tip of the pyramid
• Fat, cholesterol, sodium and sugarsTake it Easy!

7
Bread, Cereal, Rice, and Pasta Group

• Provide vitamins, minerals, carbohydrate
  (including fiber).
• Naturally low in fat.
• Older children and teens should aim for 9
  servings from grains.

8
Recommended Daily Servings of Breads, Cereals,
Rice, and Pasta

• Calories 1600 2200 2800
• Servings 6 9 11
• Note Include 4 or more servings that are
  whole grain.

9
One Bread, Cereals, Rice, and Pasta Serving
Equals

• 1 slice bread
• 1 tortilla
• 1/2 cup rice, pasta, cooked cereal
• 1 oz. dry cereal
• 1 small roll or muffin
• Self-Assessment

10
A Closer Look at Fat Content
11
Vegetable Group

• Eat a variety of types of vegetables.
• Good sources of carbohydrates and fiber.
• Unless added, low in fat and sodium.
• Key source of phytochemicals.
• Variety is key!

12
Recommended Daily Servings of Vegetables

• Calories 1600 2200 2800
• Servings 3 4 5

13
One Serving of Vegetables Equals

• 1/2 cup of cooked vegetables
• 3/4 cup of juice
• 1 cup raw vegetables or salad greens