My PyramidInformation regarding the USDA’s “My Pyramid”

How much do you need? (based on ages 14-18)

Gender/Food Group

Male Female

Grains (at least half should be whole grains)

7 ounce equivalents

6 ounce equivalents

Vegetables (should be a variety of colors)

3 cups 2½ cups

Fruits 2 cups 1½ cups

Milk (low fat choices are best)

3 cups 3 cups

Meat and Beans (limit red meat, choose lean cuts)

6 ounce equivalents

5 ounce equivalents

Oils (found in adequate amounts in the foods we eat)

6 teaspoons 5 teaspoons

How much is a serving? Ounce equivalents, cups, what does it all mean?

For grains, a slice of bread, 1 cup of cereal, or a half cup of cooked grains (rice, pasta, cooked cereals) are examples of an ounce.

For vegetables, 1 cup of raw or cooked vegetables, 2 cups raw leafy greens, 2 medium carrots, 1 large ear of corn, 2 large stalks of celery, or 1 medium baked potato are all examples of a cup.

For fruits, 1 cup 100% juice, a half cup of dried fruit, a small apple, a large banana, or 32 seedless grapes are all examples of a cup.

For milk, 1 cup milk or yogurt, 2 cups of cottage cheese, one third cup of shredded cheese, or one and a half ounces of a hard cheese are all examples of a cup.

For meats and beans, a small steak is about 4 ounce equivalents, a small chicken breast is about 3 ounce equivalents. Examples of a single ounce equivalent are: a sandwich slice of turkey, an egg, 12 almonds, 24 pistachios, 1 tablespoon of peanut butter, or a quarter cup of cooked dry beans or peas (black beans, pintos, chickpeas, etc.)

What about oils?

Oils are included in so many of the foods we eat, you really don’t need to seek them out. In fact, you need to pick the leanest, lowest fat choices for your other foods to avoid getting too much.

Tips for picking your foods

At least half of the grains you consume should come from whole grain sources. Fiber is an important part of your diet. Refined grains lack fiber and other important nutrients.

Eat a variety of colors when choosing vegetables. You need green, purple, orange, yellow, red, etc. Vegetables differ on the types and amounts of nutrients they have in them. Picking from all of the colors will make sure you are getting a good balance.

For meat and dairy, choose the lowest fat choices and the leanest cuts. Fat is a nutrient, but too much is not good.

Source

All information comes from the USDA My Pyramid website.

http://www.mypyramid.gov/pyramid/index.html