54
Notes for Appendix A-2:
1
Food items included in each group and subgroup:
Fruits All fresh, frozen, canned, and dried fruits and fruit juices: for example, oranges and orange juice, apples and apple juice, bananas, grapes, melons, berries, raisins. In developing
the food patterns, only fruits and juices with no added sugars or fats were used. See note 6 on discretionary calories if products with added sugars or fats are consumed.
Vegetables In developing the food patterns, only vegetables with no added fats or sugars were used. See note 6 on discretionary calories if products with added fats or sugars are consumed.
•
Dark green vegetables All fresh, frozen, and canned dark green vegetables, cooked or raw: for example, broccoli; spinach; romaine; collard, turnip,and mustard greens.
• Orange vegetables All fresh, frozen, and canned orange and deep yellow vegetables, cooked or raw: for example, carrots, sweetpotatoes, winter squash, and pumpkin.
• Legumes All cooked dry beans and peas and soybean products: for example, pinto beans, kidney beans, lentils, chickpeas, tofu.
(dry beans and peas) (See comment under meat and beans group about counting legumes in the vegetable or the meat and beans group.)
• Starchy vegetables All fresh, frozen, and canned starchy vegetables: for example, white potatoes, corn, green peas.
• Other vegetables All fresh, frozen, and canned other vegetables, cooked or raw: for example, tomatoes, tomato juice, lettuce, green beans, onions.
Grains In developing the food patterns, only grains in low-fat and low-sugar forms were used. See note 6 on discretionary calories if products that are higher in fat and/or added
sugars are consumed.
• Whole grains All whole-grain products and whole grains used as ingredients: for example, whole-wheat and rye breads, whole-grain cereals and crackers, oatmeal, and brown rice.
• Other grains All refined grain products and refined grains used as ingredients: for example, white breads, enriched grain cereals and crackers, enriched pasta, white rice.
Meat, poultry, fish, All meat, poultry, fish, dry beans and peas, eggs, nuts, seeds. Most choices should be lean or low-fat. See note 6 on discretionary calories if higher fat products are consumed.
dry beans, eggs, and Dry beans and peas and soybean products are considered part of this group as well as the vegetable group, but should be counted in one group only.
nuts (meat & beans)
Milk, yogurt, and All milks, yogurts, frozen yogurts, dairy desserts, cheeses (except cream cheese), including lactose-free and lactose-reduced products. Most choices should be fat-free
cheese (milk) or low-fat. In developing the food patterns, only fat-free milk was used. See note 6 on discretionary calories if low-fat, reduced-fat, or whole milk or milk products—or milk
products that contain added sugars are consumed. Calcium-fortified soy beverages are an option for those who want a non-dairy calcium source.
2
Quantity equivalents for each food group:
Grains The following each count as 1 ounce-equivalent (1 serving) of grains:
1
/2 cup cooked rice, pasta, or cooked cereal; 1 ounce dry pasta or rice; 1 slice bread; 1 small muffin
(1 oz); 1 cup ready-to-eat cereal flakes.
Fruits and vegetables The following each count as 1 cup (2 servings) of fruits or vegetables: 1 cup cut-up raw or cooked fruit or vegetable, 1 cup fruit or vegetable juice, 2 cups leafy salad greens.
Meat and beans The following each count as 1 ounce-equivalent: 1 ounce lean meat, poultry, or fish; 1 egg;
1
/4 cup cooked dry beans or tofu; 1 Tbsp peanut butter;
1
/2 ounce nuts or seeds.
Milk The following each count as 1 cup (1 serving) of milk: 1 cup milk or yogurt, 1
1
/2 ounces natural cheese such as Cheddar cheese or 2 ounces processed cheese.
Discretionary calories must be counted for all choices, except fat-free milk.
3
Explanation of vegetable subgroup amounts: Vegetable subgroup amounts are shown in this table as weekly amounts, because it would be difficult for consumers to select foods from each subgroup
daily. A daily amount that is one-seventh of the weekly amount listed is used in calculations of nutrient and energy levels in each pattern.
4
Explanation of grain subgroup amounts: The whole grain subgroup amounts shown in this table represent at least three 1-ounce servings and one-half of the total amount as whole grains for all
calorie levels of 1,600 and above. This is the minimum suggested amount of whole grains to consume as part of the food patterns. More whole grains up to all of the grains recommended may be
selected, with offsetting decreases in the amounts of other (enriched) grains. In patterns designed for younger children (1,000, 1,200, and 1,400 calories), one-half of the total amount of grains is
shown as whole grains.
5
Explanation of oils: Oils (including soft margarine with zero trans fat) shown in this table represent the amounts that are added to foods during processing, cooking, or at the table. Oils and soft
margarines include vegetable oils and soft vegetable oil table spreads that have no trans fats. The amounts of oils listed in this table are not considered to be part of discretionary calories because
they are a major source of the vitamin E and polyunsaturated fatty acids, including the essential fatty acids, in the food pattern. In contrast, solid fats are listed separately in the discretionary calorie
table (appendix A-3) because, compared with oils, they are higher in saturated fatty acids and lower in vitamin E and polyunsaturated and monounsaturated fatty acids, including essential fatty acids.
The amounts of each type of fat in the food intake pattern were based on 60% oils and/or soft margarines with no trans fats and 40% solid fat. The amounts in typical American diets are about 42%
oils or soft margarines and about 58% solid fats.
6
Explanation of discretionary calorie allowance: The discretionary calorie allowance is the remaining amount of calories in each food pattern after selecting the specified number of nutrient-dense
forms of foods in each food group. The number of discretionary calories assumes that food items in each food group are selected in nutrient-dense forms (that is, forms that are fat-free or low-fat
and that contain no added sugars). Solid fat and sugar calories always need to be counted as discretionary calories, as in the following examples:
• The fat in low-fat, reduced fat, or whole milk or milk products or cheese and the sugar and fat in chocolate milk, ice cream, pudding, etc.
• The fat in higher fat meats (e.g., ground beef with more than 5% fat by weight, poultry with skin, higher fat luncheon meats, sausages)
• The sugars added to fruits and fruit juices with added sugars or fruits canned in syrup
• The added fat and/or sugars in vegetables prepared with added fat or sugars
•
The added fats and/or sugars in grain products containing higher levels of fats and/or sugars (e.g., sweetened cereals, higher fat crackers, pies and other pastries, cakes, cookies)
Total discretionary calories should be limited to the amounts shown in the table at each calorie level. The number of discretionary calories is lower in the 1,600-calorie pattern than in the 1,000-,
1,200-, and 1,400-calorie patterns. These lower calorie patterns are designed to meet the nutrient needs of children 2 to 8 years old. The nutrient goals for the 1,600-calorie pattern are set to meet the
needs of adult women, which are higher and require that more calories be used in selections from the basic food groups. Additional information about discretionary calories, including an example of
the division of these calories between solid fats and added sugars, is provided in appendix A-3.
DIE TARY G UID E LI N E S FO R AM E RIC AN S, 2005