| Dietary Guidelines, 2010: Based on Scientific Evidence |
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| The Dietary Guidelines for Americans (DGA), 2010, from the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Services (USHHS), gives healthy eating advice for Americans ages two and over, including those at higher risk for chronic disease. Based on current scientific evidence, the interrelated recommendations can help |
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| people make informed food choices, consume the right amount of calories, and be physically active. The over-riding goals: to maintain calorie balance over time to achieve and sustain a healthy weight, and to focus on nutrient-dense foods and beverages. Following the Key Recommendations and the USDA Food Patterns in the Dietary Guidelines can help promote overall health and a healthy weight, and reduce the chance of disease. |
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| The Dietary Guidelines consumer brochure, "Let's Eat for the Health of It," is an easy to read summary of the guidance; access it here. For a full set of the DGA, 2010 recommendations, refer to www.dietaryguidelines.gov. The guidelines are updated every five years, to reflect current scientific evidence. |
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| MyPlate: A Visual Cue to Healthful Eating |
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| Following the release of the Dietary Guidelines for Americans, 2010, the U.S. Department of Agriculture launched MyPlate, a visual cue, or reminder, for healthy eating. Unlike MyPyramid, MyPlate is not a food guidance system. Instead, the MyPlate graphic is intended to be a mental prompt as people think about a healthy plate at meals. It also encourages people to seek out more information on healthy eating overall. |
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| To learn more about MyPlate, refer to www.ChooseMyPlate.gov. This USDA web site provides interactive and downloadable tools and resources to help teachers and students put the Dietary Guidelines into action, and also helps students build healthful eating patterns for meals and snacks throughout the day. Additional resources will be added to the web site to provide more learning tools and actionable ways to eat for health for people at every age. |
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| Have you used MyPyramid to learn about healthy eating and active living in your teaching? Although more complex than MyPlate, MyPyramid remains a useful learning tool for healthy eating, which is consistent with the Dietary Guidelines, 2010. If you choose to use MyPyramid as a teaching tool, check out the MyPyramid section, archived here. Also refer to the teacher handout, "MyPlate and MyPyramid ... Can They Be Used Together?" |
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| Resources for the Dietary Guidelines, 2010, and MyPlate |
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Dietary Guidelines for Americans, 2010, USDA and USHHS
www.dietaryguidelines.gov |
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ChooseMyPlate, US Department of Agriculture
www.ChooseMyPlate.gov |
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MyPlate e-Catalogue, Society for Nutrition Education
www.sne.org/myplate |
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Dietary Guidelines 2010 and MyPlate (online slide presentations)
http://food.unl.edu/web/fnh/dietaryguidelines2010 |
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University of Nebraska-Lincoln Extension
http://food.unl.edu/web/fnh/choose-myplate-powerpoint |
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| MyPlate Handouts |
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 Instructor Notes |
| 01 - Dietary Guidelines, 2010 and MyPlate |
| 02 - MyPlate and MyPyramid: Can They Be Used Together? |
| 03 - Dietary Guidelines, 2010 and MyPlate (Student) |
| 04 - Some Healthy Eating Advice (Student) |
| 05 - 10 Tips for Healthy Meals (Student) |
| 06 - What's a Healthy Plate? (Student) |
| 07 - How Many Calories for You in a Day? (Student) |
| 08 - The USDA Food Patterns |
| 09 - Your Daily Food Plan (Student) |
| 10 - Fruit: Sweet and Healthful (Student) |
| 11 - Focus on Fruits (Student) |
| 12 - Vegetables: Color YOUR PLATE Healthy (Student) |
| 13 - Add More Vegetables to Your Day (Student) |
| 14 - Grains: Make at Least Half as Whole (Student) |
| 15 - Make Half Your Grains Whole (Student) |
| 16 - Dairy Good! (Student) |
| 17 - Got Your Dairy Today? (Student) |
| 18 - Protein Foods! (Student) |
| 19 - With Protein Foods, Variety is Key (Student) |
| 20 - How Do You Rate Your Day's Food and Drink Choices? (Student) |
| 21 - Smart Eating: On the Menu! (Student) |
| 22a - Sample Menus for a 2,000 Calorie Food Pattern (Student) |
| 22b - Sample Menus for a 2,000 Calorie Food Pattern (Student) |
| 23 - Dietary Guidelines: Key Recommendations |
| 24 - Build a Heart-Healthy Pizza (Student) |
| 25a - Rethink Your Drink, Part 1 (Student) |
| 25b - Rethink Your Drink, Part 2 (Student) |
| 26 - Great Taste, Less Salt (Student) |
| 27 - Energy in Balance (Student) |
| 28 - Fight BAC!®: Be Clean and Careful! (Student) |
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