18


CHAPTER 01 | Translate Nutrition Science into Food Intake Table 1.4


Healthy U.S.-Style Dietary Pattern for Adults Ages 19 through 59, With Daily or Weekly Amounts from Food Groups, Subgroups, and Components


The USDA Dietary Patterns suggest amounts of food to consume from the basic food groups, subgroups, and oils to meet recommended nutrient intakes at 12 different calorie levels. Nutrient and energy contributions from each group are calculated according to the nutrient-dense forms of foods in each group (e g., lean meats and fat-free milk). The table also shows the number of calories from other sources that can be accommodated within each calorie level, in addition to the suggested amounts of nutrient-dense forms of foods in each group. The example provided here illustrates a Healthy U.S.-Style Dietary Pattern for Adults Ages 19 Through 59.


CALORIE LEVEL OF PATTERNA FOOD GROUP OR SUBGROUP


Vegetables (cup equivalent/day)


Dark-Green Vegetables (cup equivalent/week) Red & Orange Vegetables (cup equivalent/week)


Beans, Peas, Lentils (cup equivalent/week) Starchy Vegetables (cup equivalent/week) Other Vegetables (cup equivalent/week)


Fruits (cup equivalent/day) Grains (ounce equivalent/day)


Whole Grains (ounce equivalent/day) Refined Grains (ounce equivalent/day) Dairy (cup equivalent/day)


Protein Foods (ounce equivalent/day)


Meats, Poultry, Eggs (ounce equivalent/week) Seafood (ounce equivalent/week)


Nuts, Seeds, Soy Products (ounce equivalent/week) Oils (grams/day)


Limit on Calories for Other Uses (kcal/day)b Limit on Calories for Other Uses (%/day)


1,600 1,800 2,000 2,200 2,400 2,600 2,800 3,000


Daily Amount of Food from Each Group (Vegetable and protein foods subgroup amounts are per week.)


2


1-1/2 4


1 4


3-1/2 1-1/2


5 3 2 3 5


23 8 4


22


100 6%


2-1/2


1-1/2 5-1/2


1-1/2 5 4


1-1/2


6 3 3 3 5


23 8 4


24


140 8%


2-1/2 3


2 6


2 6 5


2 7 5-1/2


3-1/2 3-1/2 3 6


28 9 5


3


2 6


2 6 5


2


8 4 4 3


6-1/2


31 10 5


31


320 13%


3-1/2


Vegetable Subgroups in Weekly Amounts 1-1/2 5-1/2


2-1/2 7


1-1/2 5 4


2


6 3 3 3


2-1/2 7


5-1/2 2


9


4-1/2 4-1/2 3


6-1/2


Protein Foods Subgroups in Weekly Amounts 26 8 5


31 10 5


27


240 12%


29


250 11%


34


350 13%


3-1/2


2-1/2 7


2-1/2 7


5-1/2 2-1/2


10 5 5 3 7


33 10 6


36


370 13%


4


2-1/2 7-1/2


3 8 7


2-1/2


10 5 5 3 7


33 10 6


44


440 15%


a. Calorie level ranges: Ages 19-30, Females: 1,800-2,400 calories; Males: 2,400-3,000 calories. Ages 31-59, Females: 1,600-2,200 calories; Males: 2,200-3,000 calories. Energy levels are calculated based on median height and body weight for healthy body mass index (BMI) reference individuals. For adults, the reference man is 5’ 10” tall and weighs 154 lbs. The reference woman is 5’ 4” tall and weighs 126 lbs. Calorie needs vary based on many factors. The DRI Calculator for Healthcare Professionals, available at nal.usda.gov/fnic/dri-calculator, can be used to estimate calorie needs based on age, sex, height, weight, and activity level.


b. All foods are assumed to be in nutrient-dense forms; lean or low-fat; and prepared with minimal added sugars, refined starches, saturated fat, or sodium. If all food choices to meet food group recommendations are in nutrient-dense forms, a small number of calories remain within the overall limit of the pattern (i.e., limit on calories for other uses). The number of calories depends on the total calorie level of the pattern and the amounts of food from each food group required to meet nutritional goals. Calories up to the specified limit can be used for added sugars, saturated fat, or alcohol, or to eat more than the recommended amount of food in a food group.


NOTE: The total dietary pattern should not exceed Dietary Guidelines limits for added sugars, saturated fat, and alcohol; be within the Acceptable Macronutrient Distribution Ranges for protein, carbohydrate, and total fats; and stay within calorie limits. Values are rounded.


Table 1.4. Healthy U.S.-Style Dietary Pattern for Adults Ages 19 Through 59, With Daily or Weekly Amounts from Food Groups, Subgroups, and Components. Reprinted from Dietary Guidelines for Americans 2020–2025, 2020, Retrieved from https://www. dietaryguidelines.gov/sites/default/files/2021-03/Dietary_Guidelines_for_Americans-2020-2025.pdf#page=96. Reprinted with permission.


Nutrition Fundamentals and Medical Nutrition Therapy


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