4. My Pyramid
Released by the
United States Department of Agriculture (USDA)
on April 19, 2005.
The new icon stresses activity and moderation
along with a proper mix of food groups in
one's diet
6. Anatomy of my pyramid
• Personalization, To find a personalized
recommendation of the kinds and amounts of
food to eat each day, individuals must visit
MyPyramid.gov.
• Gradual improvement, represented by the slogan
Steps to a Healthier You. It suggests that
individuals can benefit from taking small steps to
improve their diet and lifestyle each day.
• Physical activity, represented by the steps and
the person climbing them, as a reminder of the
importance of daily physical activity.
7. Anatomy of my pyramid
• Variety, symbolized by the six color bands .Suggests
that foods from all groups are needed each day for
good health.
• Moderation, represented by the narrowing of each
food group from bottom to top. The wider base
stands for foods with little or no solid fats, added
sugars, or caloric sweeteners.
• Proportionality, shown by the different widths of the
food group bands. The widths suggest how much
food a person should choose from each group.
8. My Pyramid
My Pyramid helps individuals use the Dietary
Guidelines to:
1-Make smart choices from every food group.
2-Find balance between food and physical
activity.
3-Get the most nutrition out of calories.
4-Stay within daily calorie needs.
9. My Pyramid
The recommendations in the Dietary
Guidelines and in My Pyramid are for
the general public over 2 years of
age.
My Pyramid is not a therapeutic diet
for any specific health condition.
10. Physical activity
• The key recommendations for 2005 are
• Engage in regular physical activity and reduce
sedentary activities to promote
health, psychological well-being, and a healthy
body weight.At least 30 minutes on most, and if
possible, every day for adults and at least 60
minutes each day for children and teenagers
• Achieve physical fitness by including
cardiovascular conditioning, stretching exercises
for flexibility, and resistance exercises.
11. The six divisions of the pyramid
1. Grains, recommending that at least half of grains
consumed be as whole grains
2. Vegetables, emphasizing dark green vegetables,
orange vegetables, and dry beans and peas
3. Fruits, emphasizing variety and deemphasizing fruit
juices
4. Oils, recommending fish, nut, and vegetables sources
5. Milk, a category that includes fluid milk and many
other milk-based products
6. Meat and beans, emphasizing low-fat and lean meats
such as fish as well as more beans, peas, nuts, and
seeds
13. What foods are in the grain group?
Any food made from wheat, rice,
oats, cornmeal, barley or another
cereal grain is a grain product.
Bread, pasta, oatmeal, breakfast
cereals, tortillas, and grits are
examples of grain products.
14. Grains are divided into 2 subgroups
• Whole grains • Refined grains
• the bran, germ, and • have been milled, a process
endosperm. that removes the bran and
• Examples include: germ. This is done to give
• whole-wheat flour grains a finer texture and
• bulgur (cracked wheat) improve their shelf life, but it
also removes dietary
• oatmeal fiber, iron, and many B
• whole cornmeal vitamins. Some examples of
• brown rice refined grain products are:
• white flour
• degermed cornmeal
• white bread
• white rice
15. Nutrients
Grains are important sources of
many nutrients, including dietary
fiber, several B vitamins
(thiamin, riboflavin, niacin, and
folate), and minerals
(iron, magnesium, and selenium).
16. Dietary fiber
Dietary fiber from whole grains, as part of an
overall healthy diet, helps reduce blood
cholesterol levels and may lower risk of heart
disease. Fiber is important for proper bowel
function. It helps reduce constipation and
diverticulosis. Fiber-containing foods such as
whole grains help provide a feeling of fullness
with fewer calories. Whole grains are good
sources of dietary fiber; most refined
(processed) grains contain little fiber.
17. B vitamins
B vitamins (thiamin, riboflavin,
niacin,)play a key role in metabolism
– they help the body release energy
from protein, fat, and carbohydrates.
B vitamins are also essential for a
healthy nervous system.
18. Folate (folic acid)
Folate (folic acid), another B vitamin, helps the
body form red blood cells. Women of
childbearing age who may become pregnant
and those in the first trimester of pregnancy
should consume adequate folate, including
folic acid from fortified foods or supplements.
This reduces the risk of neural tube
defects, spina bifida, and anencephaly during
fetal development.
19. Iron
Iron is used to carry oxygen in the blood. Many
teenage girls and women in their childbearing
years have iron-deficiency anemia. They
should eat foods high in heme-iron (meats) or
eat other iron containing foods along with
foods rich in vitamin C, which can improve
absorption of non-heme iron.
20. Magnesium& Selenium
Whole grains are sources of magnesium and
selenium. Magnesium is a mineral used in
building bones and releasing energy from
muscles. Selenium protects cells from
oxidation. It is also important for a healthy
immune system.
21. Why is it important to eat grains,
especially whole grains?
Health benefits
• reduces the risk of coronary heart disease.
• reduce constipation.
• Eating at least 3 ounce equivalents a day of
whole grains may help with weight
management.
• Eating grains fortified with folate before and
during pregnancy helps prevent neural tube
defects during fetal development.
22. How many grain foods are needed daily?
The amount of grains you need to eat depends
on your age, sex, and level of physical
activity. At least ½ of all the grains eaten
should be whole grains.
23. Tips to help you eat whole grains
At Meals:
1-substitute a whole-grain product for a refined
product
2- eat whole-wheat bread instead of white bread,
brown rice instead of white rice, whole-wheat
pasta
3-Experiment by substituting whole wheat or oat
flour for up to half of the flour in
pancake, waffle, muffin or other flour-based
recipes.
24. Tips to help you eat whole grains
As Snacks:
1. Popcorn, a whole grain, can be a healthy
snack with little or no added salt and butter.
2. Snack on ready-to-eat, whole grain cereals
such as toasted oat cereal.
3. Add whole-grain flour or oatmeal when
making cookies or other baked treats..
27. What foods are in the vegetable
group?
Any vegetable or 100% vegetable juice counts as
a member of the vegetable group. Vegetables
may be raw or cooked; fresh, frozen, canned,
or dried/dehydrated; and may be whole, cut-
up, or mashed.
Vegetables are organized into 5 subgroups,
based on their nutrient content. Some
commonly eaten vegetables in each subgroup
are:
29. How many vegetables are needed
daily or weekly?
Vegetable choices should be selected from
among the vegetable subgroups. It is not
necessary to eat vegetables from each
subgroup daily. However, over a week, try to
consume the amounts listed from each
subgroup as a way to reach your daily intake
recommendation
30. Why is it important to eat vegetables?
• Health benefits
• reduce risk for stroke and perhaps other cardiovascular
diseases.
• reduce risk for type 2 diabetes.
• may protect against certain cancers, such as mouth,
stomach, and colon-rectum cancer.
• may reduce the risk of coronary heart disease.
• Eating fruits and vegetables rich in potassium as part of an
overall healthy diet may reduce the risk of developing
kidney stones and may help to decrease bone loss.
• Eating foods such as vegetables that are low in calories per
cup instead of some other higher-calorie food may be
useful in helping to lower calorie intake.
31. Nutrients
Vegetables are important sources of many
nutrients, including potassium, dietary fiber,
folate (folic acid), vitamin A, vitamin E, and
vitamin C.
Diets rich in potassium may help to maintain
healthy blood pressure. Vegetable sources of
potassium include sweetpotatoes, white
potatoes, white beans, tomato products (paste,
sauce, and juice), beet greens, soybeans, lima
beans, winter squash, spinach, lentils, kidney
beans, and split peas.
32. Nutrients
Vitamin A keeps eyes and skin healthy and helps
to protect against infections.
Vitamin E helps protect vitamin A and essential
fatty acids from cell oxidation.
Vitamin C helps heal cuts and wounds and keeps
teeth and gums healthy. Vitamin C aids in iron
absorption.
33. Tips to help you eat vegetables
• In general:
• Buy fresh vegetables in season. They cost less and are
likely to be at their peak flavor.
• Stock up on frozen vegetables for quick and easy
cooking in the microwave.
• Buy vegetables that are easy to prepare.
• Use a microwave to quickly “zap” vegetables. White or
sweet potatoes can be baked quickly this way.
• Vary your veggie choices to keep meals interesting.
34. Tips to help you eat vegetables
For the best nutritional value:
Select vegetables with more potassium often, such
as sweetpotatoes, white potatoes, white beans,
tomato products (paste, sauce, and juice), beet
lima beans, winter squash, spinach, lentils, kidney
beans, and peas.
Prepare more foods from fresh ingredients to lower
sodium intake. Most sodium in the food supply
comes from packaged or processed foods.
35. Tips to help you eat vegetables
At meals:
Plan some meals around a vegetable main dish, Then add
other foods to complement it.
Try a main dish salad for lunch. Go light on the salad
dressing.
Include a green salad with your dinner every night.
Use pureed, cooked vegetables such as potatoes to
thicken, soups. These add flavor, nutrients, and texture.
Grill vegetable kabobs as part of a barbecue meal. Try
tomatoes, mushrooms, green peppers, and onions.
36. Make vegetables more appealing
• Many vegetables taste great with a dip or dressing. Try a
low-fat salad dressing with raw broccoli, red and green
peppers, celery sticks or cauliflower.
• Add color to salads by adding baby carrots, shredded red
cabbage, or spinach leaves. Include in-season vegetables
for variety through the year.
• Include cooked dry beans or peas in flavorful mixed dishes,
such as chili or minestrone soup.
• Decorate plates or serving dishes with vegetable slices.
• Keep a bowl of cut-up vegetables in a see-through
container in the refrigerator. Carrot and celery sticks are
traditional, but consider broccoli ,cucumber slices, or red or
green pepper strips.
37. Vegetable tips for children
Set a good example for children by eating vegetables with
meals and as snacks.
Let children decide on the dinner vegetables or what goes
into salads.
Depending on their age, children can help shop for, clean,
peel, or cut up vegetables.
Allow children to pick a new vegetable to try while
shopping.
Use cut-up vegetables as part of afternoon snacks.
Children often prefer foods served separately. So, rather
than mixed vegetables try serving two vegetables
separately.
40. What foods are in the fruit group?
Any fruit or 100% fruit juice •
counts as part of the fruit
group. Fruits may be
fresh, canned, frozen, or
dried, and may be whole, cut-
up, or pureed.
41. Why is it important to eat fruit?
Eating fruit provides health benefits — people
who eat more fruits and vegetables as part of
an overall healthy diet are likely to have a
reduced risk of some chronic diseases. Fruits
provide nutrients vital for health and
maintenance of your body.
42. Nutrients
• Most fruits are naturally low in fat, sodium, and
calories. None have cholesterol.
• Fruits are important sources of many nutrients,
including potassium, dietary fiber, vitamin C, and
folate (folic acid).
• Diets rich in potassium may help to maintain healthy
blood pressure
• Vitamin C is important for growth and repair of all
body tissues, helps heal cuts and wounds, and keeps
teeth and gums healthy.
43. Health benefits
• reduce risk for stroke and perhaps other cardiovascular
diseases.
• reduce risk for type 2 diabetes.
• protect against certain cancers, such as
mouth, stomach, and colon-rectum cancer.
• reduce the risk of coronary heart disease.
• Eating fruits and vegetables rich in potassium as part of an
overall healthy diet may reduce the risk of developing
kidney stones and may help to decrease bone loss.
• Eating foods such as fruits that are low in calories per cup
instead of some other higher-calorie food may be useful in
helping to lower calorie intake.
44. Tips to help you eat fruits
In general
Keep a bowl of whole fruit on the table, counter, or in the
refrigerator.
Refrigerate cut-up fruit to store for later.
Buy fresh fruits in season when they may be less
expensive and at their peak flavor.
Buy fruits that are dried, frozen, and canned (in water or
juice) as well as fresh, so that you always have a supply
on hand.
Consider convenience when shopping. Buy pre-cut
packages of fruit (such as melon or pineapple chunks)
for a healthy snack in seconds. Choose packaged fruits
that do not have added sugars.
45. For the best nutritional value
• Make most of your choices whole or cut-up fruit
rather than juice, for the benefits dietary fiber
provides.
• Select fruits with more potassium often, such as
bananas, prunes and prune juice, dried peaches
and apricots, cantaloupe, honeydew melon, and
orange juice.
• When choosing canned fruits, select fruit canned
in 100% fruit juice or water rather than syrup.
• Vary your fruit choices. Fruits differ in nutrient
content.
46. Tips to help you eat fruits
At meals
At breakfast, top your cereal with bananas or
peaches ; drink 100% orange or grapefruit juice. Or, try
a fruit mixed with low-fat or fat-free yogurt.
At lunch, pack a tangerine, banana, or grapes to
eat, or choose fruits from a salad bar. Individual
containers of fruits like peaches or applesauce are easy
and convenient.
At dinner, add crushed pineapple to coleslaw, or
include mandarin oranges or grapes in a tossed salad.
49. What are “oils”?
• Oils are fats that are liquid at room temperature,
like the vegetable oils used in cooking. Oils come
from many different plants and from fish. Some
common oils are:
• corn oil
• cottonseed oil
• olive oil
• soybean oil
• sunflower oil
50. What are “oils”?
• Some oils are used mainly as flavorings, such
as walnut oil and sesame oil. A number of
foods are naturally high in oils, like:
• nuts
• olives
• some fish
• avocados
51. oils
Most oils are high in monounsaturated or
polyunsaturated fats, and low in saturated fats.
Oils from plant sources (vegetable and nut oils)
do not contain any cholesterol. In fact, no foods
from plants sources contain cholesterol.
A few plant oils, however, including coconut oil
and palm oil, are high in saturated fats and for
nutritional purposes should be considered to be
solid fats.
52. Solid fats
• Solid fats are fats that are solid at room temperature,
like butter. Solid fats come from many animal foods
and can be made from vegetable oils through a process
called hydrogenation. Some common solid fats are:
• butter
• beef fat
• chicken fat
• pork fat (lard)
• stick margarine
• shortening
53. How are oils different from solid fats?
All fats and oils are a mixture of
saturated fatty acids and unsaturated
fatty acids. Solid fats contain more
saturated fats and/or trans fats than
oils. Oils contain more
monounsaturated (MUFA) and
polyunsaturated (PUFA) fats.
54. Why is it important to consume oils?
Most of the fats you eat should be
polyunsaturated (PUFA) or
monounsaturated (MUFA) fats.
Oils are the major source of MUFAs and
PUFAs in the diet. PUFAs contain some fatty
acids that are necessary for health—called
“essential fatty acids.”
57. What foods are included in the milk, yogurt,
and cheese (milk) group
All fluid milk products and many foods made from
milk are considered part of this food group.
Foods made from milk that retain their calcium
content are part of the group,
foods made from milk that have little to no
calcium, such as cream cheese, cream, and
butter, are not.
Most milk group choices should be fat-free or low-
fat.
58. What foods are included in the milk,
yogurt, and cheese (milk) group
• Milk
• Milk-based desserts
• Yogurt
• Cheese
59. Health benefits and nutrients
Consuming milk and milk products provides
health
reduce the risk of low bone mass throughout
the life cycle. Foods in the milk group provide
nutrients that are vital for health and
maintenance of your body. These nutrients
include calcium, potassium, vitamin D, and
protein.
60. Health benefits
• Diets rich in milk and milk products help build
and maintain bone mass throughout the lifecycle.
This may reduce the risk of osteoporosis.
• The intake of milk products is especially
important to bone health during childhood and
adolescence, when bone mass is being built.
• Diets that include milk products tend to have a
higher overall nutritional quality.
61. Calcium
Calcium is used for building bones and teeth
and in maintaining bone mass. Milk products
are the primary source of calcium in American
diets. Diets that provide 3 cups or the
equivalent of milk products per day can
improve bone mass.
62. potassium
Diets rich in potassium may help to maintain
healthy blood pressure. Milk products,
especially yogurt and fluid milk, provide
potassium
63. Vitamin D
Vitamin D functions in the body to maintain
proper levels of calcium and phosphorous,
thereby helping to build and maintain bones.
Milk that is fortified with vitamin D is a good
source of this nutrient. Other sources include
vitamin D-fortified yogurt and vitamin D-
fortified ready-to-eat breakfast cereals
64. Why is it important to make fat-free or low-fat choices
from the milk group
Choosing foods from the milk group that are
high in saturated fats and cholesterol can have
health implications. Diets high in saturated
fats raise “bad” cholesterol levels in the blood.
The “bad” cholesterol is called LDL (low-
density lipoprotein) cholesterol. High LDL
cholesterol, in turn, increases the risk for
coronary heart disease.
65. Tips for making wise choices
• Include milk as a beverage at meals. Choose fat-free or
low-fat milk.
• If you usually drink whole milk, switch gradually to fat-
free milk, to lower saturated fat and calories. Try
reduced fat (2%), then low-fat (1%), and finally fat-free
(skim).
• Have fat-free or low-fat yogurt as a snack.
• Make a dip for fruits or vegetables from yogurt.
• Top soups, or vegetables with shredded low-fat
cheese.
• Top a baked potato with fat-free or low-fat yogurt.
66. For those who choose not to consume
milk products
If you avoid milk because of lactose
intolerance, the most reliable way to get the
health benefits of milk is to choose lactose-
free alternatives within the milk group, such
as cheese, yogurt, or lactose-free milk, or to
consume the enzyme lactase before
consuming milk products.
67. For those who choose not to consume
milk products
Calcium choices for those who do not consume
milk products include
Calcium fortified juices, cereals, breads, soy
beverages.
Canned fish (sardines, salmon with bones)
soybeans and other soy products (soy-based
beverages, soy yogurt,
68. Amounts and Serving
recommended by the USDA
My pyramid
Dairy products :2-3 cups per day
70. What foods are included in the meat, poultry, fish, dry beans,
eggs, and nuts (meat & beans) group?
All foods made from meat, poultry,
fish, dry beans or peas, eggs,
nuts, and seeds are considered
part of this group. Dry beans and
peas are part of this group as well
as the vegetable group.
71. Considerations
Most meat and poultry choices
should be lean or low-fat. Fish,
nuts, and seeds contain healthy
oils, so choose these foods
frequently instead of meat or
poultry.
72. Why is it important to make lean or
low-fat choices from the Meat and
Beans
Foods in the meat, poultry, fish, eggs, nuts, and
seed group provide nutrients that are vital for
health and maintenance of your body.
However, choosing foods from this group that
are high in saturated fat and cholesterol may
have health implications.
73. Nutrients
• Meat, poultry, fish, dry beans and peas, eggs,
nuts, and seeds supply many nutrients. These
include protein, B vitamins (niacin, thiamin,
riboflavin, and B6), vitamin E, iron, zinc, and
magnesium.
• Proteins function as building blocks for bones,
muscles, cartilage, skin, and blood. They are
also building blocks for enzymes, hormones,
and vitamins.
74. Nutrients
• Vitamin E is an anti-oxidant that helps protect
vitamin A and essential fatty acids from cell
oxidation.
• Zinc is necessary for biochemical reactions
and helps the immune system function
properly.
75. Why is it important to include fish,
nuts, and seeds?
• Many people do not make varied choices from
this food group, selecting meat or poultry
everyday as their main dishes. Varying choices
and including fish, nuts, and seeds in meals
can boost intake of monounsaturated fatty
acids (MUFAs) and polyunsaturated fatty acids
(PUFAs). Most fat in the diet should come
from MUFAs and PUFAs. Some of the PUFAs
are essential for health—the body cannot
create them from other fats.
76. Why is it important to include fish,
nuts, and seeds?
• Some fish (such as salmon, and herring) are
high in a type of PUFA called “omega-3 fatty
acids.” The omega-3 fatty acids in fish are
commonly called “EPA” and “DHA.”
• Some nuts and seeds (flax, walnuts) are
excellent sources of essential fatty
77. Keep it lean
– Trim away all of the visible fat from meats and
poultry before cooking.
– Broil, grill, roast, poach, or boil meat, poultry, or
fish instead of frying.
– Drain off any fat that appears during cooking.
– Skip or limit the breading on meat, poultry, or fish.
Breading adds fat and calories. It will also cause
the food to soak up more fat during frying.
78. Vary your protein choices
• Choose fish more often for lunch or dinner.
Look for fish rich in omega-3 fatty acids, such
as salmon, trout, and herring.
Choose dry beans or peas as a main dish or
part of a meal often.
• Choose nuts as a snack, on salads, or in main
dishes. Use nuts to replace meat or poultry,
not in addition
79. Amounts and Serving
recommended by the USDA
My pyramid
Meats ,poultry,egg,fish,nuts,and dry beans :
2-7 oz.per day(or equavalent)
80. The Dietary Guidelines
The Dietary Guidelines describe a healthy diet
as one that
Emphasizes fruits, vegetables, whole grains, and
fat-free or low-fat milk and milk products;
Includes lean meats, poultry, fish, beans, eggs,
and nuts; and Is low in saturated fats, trans
fats, cholesterol, salt (sodium), and added
sugars.
