Skip this Video
Download Presentation
Why we need to discuss this….

Loading in 2 Seconds...

play fullscreen
1 / 32

Why we need to discuss this…. - PowerPoint PPT Presentation

  • Uploaded on

Why we need to discuss this…. HISTORY OF THE FOOD GUIDE.

I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
Download Presentation

PowerPoint Slideshow about 'Why we need to discuss this….' - xander-freeman

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.

- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
history of the food guide

In 1917, the first USDA food guide appeared. It was titled How to Select Foods and was written by Caroline Hunt, a nutritionist for the USDA. It ignored Dr. Atwater’s advice to limit fat and sugar intake, and instead emphasized newly discovered vitamins and minerals. Foods recommended came in 5 groups:

  • milk and meat
  • cereals
  • vegetables and fruit
  • fats and fatty foods
  • sugars and sugary foods.

There were changes to this basic guide to help families during the wartime rationing, but it wasn’t until 1940, when the first "Recommended Dietary Allowances (RDA)" was released from the National Academy of Sciences, that the USDA changed its recommendations again.

In 1943, it created the National Wartime Nutrition Guide, and then revised it in 1946 as the National Nutrition Guide.

The USDA's "Basic 7"

food groups from 1943 to 1956.

From 1956 until 1992 the United States Department of Agriculture recommended its Basic Four food groups.

  • Vegetables and Fruits: Recommended as excellent sources of vitamins C and A, and a good source of fiber. A dark-green or deep-yellow vegetable or fruit was recommended every other day.
  • Milk: Recommended as a good source of calcium, phosphorus, protein and riboflavin, and sometimes vitamins A and D. Cheese, ice cream, and ice milk could sometimes replace milk.
  • Meat: Recommended for protein, iron and certain B vitamins. Includes meat, poultry, fish, eggs, dry beans, dry peas, and peanut butter.
  • Cereals and Breads: Whole grain and enriched breads were especially recommended as good sources of iron, B vitamins and carbohydrates, as well as sources of protein and fiber. Includes cereals, breads, cornmeal, macaroni, noodles, rice and spaghetti.
  • "Other foods" were said to round out meals and satisfy appetites. These included additional servings from the Basic Four, or foods such as butter, margarine, salad dressing and cooking oil, sauces, jellies and syrups.
While the Food Guide Pyramid was a well-recognized symbol as a nutritional guide, as long ago as 2001 it was admitted by the United States Department of Agriculture (USDA) and The National Institutes of Health (NIH) that the Food Guide Pyramid was a total failure.

80% of Americans recognized the symbol, but people had become sicker and heavier since it was updated in 1992. Its recommendations were based on uncertain scientific evidence, and were barely improved over the years to reflect major improvements in our understanding of diet and health.

Grimace from McDonald’s


Taco Bell

Burger King

Eat Fresh

Sub’s So Fast You’ll Freak

Key Consumer Message:

Make at least half your grains whole grains.

GRAINS Examples of ONE ounce servings

-bread one slice (4 snack size rye)

-rice ½ cup (cooked)

-bagel 1 ‘mini’ bagel 1 large bagel=4 oz

-English muffin ½ muffin 1 muffin=2 oz

-crackers 5 whole wheat

-muffin 2 ½” diameter large=3oz

-pancakes 4 ½”-1

-popcorn 3 cups 1 micro bag=4oz

-pasta ½ cup cooked or 1oz dry

-tortilla 1-6” tortilla 1-12”=4oz

VegetableAmtthat counts as 1c


-broccoli 1 cup cooked/raw

-greens 1 cup cooked

-raw leafy 2 cup raw


-carrots 1 cup, 2 med, 12 mini

-pumpkin 1 cup mashed, cooked

-sweet potato 1 large baked 2 ¼” diameter


-black, kidney, soy, split peas 1 cup whole or mashed, cooked

-tofu 1 cup ½” cubes (about 8 oz)


-Corn 1 cup, 1-8” ear

-green peas 1 cup

-white potato 1 cup diced/mashed-20 med 3” long French fries (fats)



-iceburg lettuce 2 cups=1 cup serving




-green/red peppers


FRUITS Counts as 1 cup

-apples ½ large (3 ¼”), 1 small (2 ½”)

-banana 8-9” long

-grapes 32

-strawberries 8 large

-dried fruits ½ cup-raisins, prunes, dried apricots, etc.

DAIRY1 cup serving

-milk 1 cup

-yogurt 8 oz

-cheese 1 ½ oz hard, 1/3 c shredded, 2 oz processed

½ cup ricotta, 2 cups cottage

-desserts 1 cup pudding, 1 cup frozen yogurt, 1 ½ cup ice cream

PROTEIN1 oz serving common portions=oz

-beef small hamburger=3oz

Small steak=4oz

Deck of cards



-chicken small breast half=3oz

-fish 1 can tuna=3oz

Small trout=3oz

-egg 1 egg

-nuts/seeds ½ oz (12 almonds, 24 pistachio, 7 walnut halves) ½ oz seeds

1 oz nuts=2oz serving

-dry beans/peas ¼ c dry, ¼ cup tofu, 2 TBS hummus

1 cup bean/pea soup=2oz

Very small amounts recommended with most of your fat sources coming from fish, nuts and vegetable oils. Limit solid fats like butter, stick margarine, shortening and lard.
Nuts, fish, cooking oil, salad dressings

A person’s allowance for oils depends on age, sex, and level of physical activity. Daily allowances shown are appropriate for individuals who get less than 30 minutes of moderate physical activity, beyond normal daily activities.

Boys 14-18 6 teaspoons

Men 19-30 7 teaspoons

Girls 14-18 5 teaspoons

Women 19-30 6 teaspoons

Key Consumer Message:

Find a balance between food and physical activity

Do it, get out there and move!

Plans are set up on according to your activity level.

0-30 min/day 30-60 min/day 60+/day

There is an activity tracker you can use to make the new food ‘pyramid’ work best for you.