The NCBI web site requires JavaScript to function. A service of the National Library of Medicine, National Institutes of Health. Institute of Medicine US Committee on Nutrition Standards for National School Lunch and Breakfast Programs; Stallings VA, Taylor CL, editors. Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions. Washington DC : National Academies Press US ; View in own window NOTE: Not all text is quoted verbatim. Rewording was necessary, especially when the text touches on a subject without making a specific recommendation. Unless otherwise noted, the text is quoted verbatim. Italicized font denotes a new or revised recommendation. If a recommendation for children differs from that for adults, only the recommendation for children is given. Turn recording back on. National Library of Medicine. NCBI Skip to main. 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TABLE C-1 Comparison of Key Recommendations in the and Dietary Guidelines for Americans with Regard to Topics Relevant to the Revision of the Meal Pattern and Nutrition Standard Requirements of the National School Lunch Program and School Breakfast Program View in own window Dietary Guidelines for Americans Dietary Guidelines for Americans Guideline Key Context in Text Focus Area Key Recommendations Eat a variety of foods. To obtain the nutrients and other substances needed for good health, vary the foods you eat. Choose different foods within each food group 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. Growing children [and teenage girls have higher needs for some nutrients calcium and iron. Consume a variety of nutrient-dense foods and beverages within and among the basic foods groups while choosing foods that limit the intake of saturated fat and trans fats, USDA Food Guide or the Dietary. Approaches to Stop Hypertension DASH. To maintain body weight in a healthy range, balance calories from foods and beverages with calories expended. To prevent gradual weight gain over time, make small decreases in food and beverage calories and increase physical activity. Overweight children: reduce the rate of body. Consult a health care provider. Get most calories from grain products 6—11 servings , vegetables 3—5 servings , and fruits 2—4 servings each day. Consume a sufficient amount of fruits and vegetables while staying within energy needs. Choose a variety of fruits and vegetables each day. In particular, select from all five vegetable. Consume whole-grain products often; at least. Children 2 to 8 years of age should consume 2. Children 9 years of. Eat a variety of fiber-containing foods whole grains and whole-grain products ; dry beans, lentils, and peas; and fiber-rich vegetables and fruits. Choose a diet low in cholesterol mg of cholesterol is identified as the Daily Value or cholesterol on the Nutrition Facts Label of food packages. Keep total fat intake to between 25 and When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean, low-fat, or fat-free. Choose and prepare foods and beverages with. Guide and the DASH Eating Plan. Reduce the incidence of dental caries by practicing good oral hygiene and consuming. Choose and prepare foods with little salt. At the same time, consume potassium-rich foods, such as fruits and vegetables. Nutrition Facts Labels can help one identify foods that are lower in sodium 2, mg of sodium per day is identified as the Daily Value on Nutrition Facts Label. NOTE: Not all text is quoted verbatim. Copyright by the National Academy of Sciences. Share Views PubReader Print View Cite this Page Institute of Medicine US Committee on Nutrition Standards for National School Lunch and Breakfast Programs; Stallings VA, Taylor CL, editors. Appendix C, Comparison of and Dietary Guidelines for Americans. Recent Activity Clear Turn Off Turn On Comparison of and Dietary Guidelines for Americans Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Please review our privacy policy. Policies and Guidelines Contact Eat a variety of foods. Use foods from the base of the Food Guide Pyramid as the foundation of your meal. Choose lean and low-fat foods and beverages most often. Adequate nutrients within calorie needs. Meet recommended intakes within energy. Balance the food you eat with physical activity—maintain or improve your weight Emphasis is on increasing physical activity, aiming for at least 30 minutes of moderate physical activity on most days of the week, eating foods that are lower in calories, and evaluating body weight. Choose a diet with plenty of grain products, vegetables, and fruits. Food groups to encourage. Choose a diet low in fat, saturated fat, and cholesterol. Use high-fat foods sparingly. Choose a diet low in fat no more than 30 percent of calories from fat. Choose a diet low in saturated fat no more than 10 percent of calories from saturated fat. Transition to fat limitations applies between ages 2 and 5 years. Choose a diet moderate in sugars. This helps maintain a nutritious diet and healthy weight. Sparing use of sugars is indicated for those with low calorie needs. Regular daily dental hygiene and an adequate intake of fluoride are suggested. Choose fiber-rich fruits, vegetables, and whole grains often. Choose a diet moderate in salt and sodium. Sodium is one of several factors that affect blood pressure. Consume less than 2, mg of sodium per. Most Americans consume more salt than is needed.
