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LECTURE 6 (Nutrition): USDA FOOD GUIDELINES – Q&A
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LECTURE 6 (Nutrition): USDA FOOD GUIDELINES – Q&ATHE USDA Food Guidelines ✔️Ans - For the lay public to help public
understand what they should be eating
1916-1930 ✔️Ans - "Food for young children" and "How to select food"
1916-1930 ✔️Ans - -Established guidance based on food groups and
household measures
-Focus was on "protective foods"
1940s ✔️Ans - A guide to good eating (basic 7)
1940s: A guide to good eating (basic 7) ✔️Ans - -Foundation diet for nutrient
adequacy
-Included daily number of servings needed from each of seven food groups
-Lacked specific serving sizes
-Considered complex
1956s ✔️Ans - Food for Fitness: A daily food guide (Basic Four)
1956s: Food for Fitness: A daily food guide (Basic Four) ✔️Ans - -Foundation
diet approach - goals for nutrient adequacy
-Specified amounts from four food groups
-Did not include guidance on appropriate fats, sugars, and calorie intakes
1956 (basic four) ✔️Ans - milk, meat, veggies and fruit, bread and cereal
1979 ✔️Ans - Hassle-Free Daily Food Guide
1979 (Hassle-Free Daily Food Guide) ✔️Ans - -Developed after 1977 Dietary
Goals for the US were released
-Based on the Basic Four, but also included a fifth group to highlight the need
to moderate intake of fats, sweets, and alcohol
1984 ✔️Ans - Food Wheel: A pattern for daily food choices
, 1984: Food Wheel: A pattern for daily food choices ✔️Ans - -Total diet
approach - included goals for both nutrient adequacy and moderation
-Five food groups and amounts formed the basis for the Food Guide Pyramid
-Daily amounts of food provided at three calorie levels
-First illustrated for a Red Cross nutrition course as a food wheel
1992 ✔️Ans - Food Guide Pyramid
1992: food guide pyramid ✔️Ans - - Total diet approach - goals for both
nutrient adequacy and moderation
- Developed using consumer research, to bring awareness to the new food
patterns
-Illustration focused on concepts of variety, moderation, and proportion
-Included visualization of added fats and sugars throughout five food groups
and in the tip
-Included range for daily amounts of food across three calorie levels
MORE LIKE OUR ERA
2005 ✔️Ans - MyPyramid Food Guidance System
2005: MyPyramid Food Guidance System ✔️Ans - -Introduced along with
updating of Food Guide Pyramid food patterns for the 2005 Dietary Guidelines
for Americans, including daily amounts of food at 12 calorie levels
-Continued "pyramid" concept, based on consumer research, but simplified
illustration. -Detailed information provided on website, "MyPyramid.gov."
-Added a band for oils and the concept of physical activity
-Illustration could be used to describe concepts of variety, moderation, and
proportion.
2011 ✔️Ans - MyPlate
2011: MyPlate ✔️Ans - -Introduced along with updating of USDA food
patterns for the 2010 Dietary Guidelines for Americans
-Different shape to help grab consumers' attention with a new visual cue
I-con that serves as a reminder for healthy eating, not intended to provide
specific messages
-Visual is linked to food and is a familiar mealtime symbol in consumers'
minds, as identified through testing
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