2010 Dietary Guidelines and MyPlate/MyPyramid
MyPlate/MyPyramid and the 2010 Dietary Guidelines for Americans gives advice that promotes health and reduces risk of chronic diseases. These science-based guidelines from the federal government are intended for all people over the age of two years who live in the U.S.
Using MyPlate Along With MyPyramid -- If you've been wondering how to teach nutrition using MyPlate instead of or in addition to MyPyramid, this is the tip sheet for you.
On this site you will find:
Resources for consumers about the Dietary Guidelines for Americans and MyPlate/MyPyramid:
Video, Slide Shows and supplementary materials:
Sizing Up Portions - Slide show with 40 slides. Summarizes standard servings, based on the 2005 MyPyramid and the Dietary Guidelines for Americans, and gives ideas for how to estimate portions. It also shows how standard portions have increased over the past 20 years, with descriptions of how many more calories are in 10 current standard food portions and how long it would take to burn those extra calories doing a specific physical activity. The following food items are shown: bagel, muffin, popcorn, french fries, spaghetti and meatballs, pepperoni pizza, cheeseburger, soft drink, coffee and a chocolate chip cookie. (Available in Microsoft Powerpoint only.) Fact sheet #1: Sizing Up Portions is a one-sided fact sheet summarizing examples of everyday items that can be used to estimate portion sizes. Fact sheet #2: Our Changing Food Portions (this fact sheet is also available in Spanish) details how portions and the food supply have changed since the 1950's. This two-sided fact sheet is designed to be printed on legal size (8 1/2 x 14 inch) paper. Fact sheet #3: 100 Calories to Halt Weight Gain describes ways to trim calories from food, burn calories with physical activity and combinations of doing both. This one-sided fact sheet prints well on either letter - or legal-size paper.
One-sided fact sheets to help consumers eat healthier and be physical active
If you have questions about the information on this page, please contact Dr. Mary L. Meck Higgins, Ph.D., R.D., Extension Specialist and Associate Professor, K-State Research and Extension, Department of Human Nutrition, Rm. 202 Justin Hall, Manhattan, KS 66506. Phone: (785) 532-1671; FAX: (785) 532-1678, email: email@example.com
K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus, Manhattan.