DIETARYGUIDELINE
S AND FOOD
GUIDES
USDA FOOD GUIDE
Many individuals remember the Pyramids – the Food Guide
Pyramid and MyPyramid – USDA’s food guidance symbols
before MyPlate, but not many people realize just how long
USDA’s history of providing science-based dietary guidance to
the American public actually is. Starting over a century ago,
USDA has empowered Americans to make healthy food
choices by providing a number of publications, food guidance
symbols, and, more recently, a suite of interactive online tools.
the USDA continually revises food guides to encourage
healthy diets.
1916 to 1930s: "Food for Young Children" and "How to
Select Food"
Established guidance based on food groups and
household measures
Focus was on “protective foods”
1940s: A Guide to Good Eating (Basic Seven)
Foundation diet for nutrient adequacy
Included daily number of servings needed from each of
seven food groups
Lacked specific serving sizes
Considered complex
1956 to 1970s: Food for Fitness, A Daily Food Guide (Basic
Four)
Foundation diet approach—goals for nutrient
adequacy
Specified amounts from four food groups
Did not include guidance on appropriate fats,
sugars, and calorie intake
1979: Hassle-Free Daily Food Guide
Developed after the 1977 Dietary Goals for the United
States 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: Food Wheel: A Pattern for Daily Food Choices
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: Food Guide Pyramid
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
1992: Food Guide Pyramid
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
1992: Food Guide Pyramid
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
MY PYRAMID
Food guide The Philippines uses the daily nutritional guide
pyramid and has developed pyramids for different
population groups. The pyramid is divided into
levels of recommended consumption. Messages
about exercise and personal and environmental
hygiene serve as support messages for the
pyramid.
The healthy food plate for Filipino adults (Pinggang
Pinoy) completes the messages of the pyramid by
showing adequate distribution of nutritious foods in
a meal
Messages
Eat a variety of foods every day to get the nutrients needed by the body.
Breastfeed infants exclusively from birth up to 6 months, then give appropriate complementary
foods while continuing breastfeeding for 2 years and beyond for optimum growth and
development.
Eat more vegetables and fruits every day to get the essential vitamins, minerals and fibre for
regulation of body processes.
Consume fish, lean meat, poultry, eggs, dried beans or nuts daily for growth and repair of body
tissues.
Consume milk, milk products and other calcium-rich foods, such as small fish and shellfish,
every day for healthy bones and teeth.
Consume safe foods and water to prevent diarrhoea and other food and water-borne diseases.
Use iodized salt to prevent iodine deficiency disorders.
Limit intake of salty, fried, fatty and sugar-rich foods to prevent cardiovascular diseases.
Attain normal body weight through proper diet and moderate physical activity to maintain good
health and help prevent obesity.
Be physically active, make healthy food choices, manage stress, avoid alcoholic beverages
and do not smoke to help prevent lifestyle-related non-communicable diseases.
FOOD EXCHANGE LIST
What is food exchange?
The word exchange refers
to the food items on each
list which may be
substituted with any other
food item on the same list.
One exchange is
approximately equal to
another in carbohydrate,
calories, protein and fat
within each food list.
Reference:
www.choosemyplate.gov/eathealthy/brief-history-usda-food-guides
http://www.fao.org/nutrition/education/food-based-dietary-
guidelines/regions/countries/philippines/en/
