USDA Food Patterns

The USDA Food Patterns provide recommended average daily intake of nutrient-dense foods from each food group at various calorie levels. The food pattern templates allow for flexibility in food choices to accommodate individual food and beverage preferences. Research on eating patterns is incorporated for the first time in the Dietary Guidelines for Americans 2010. Mediterranean-style eating patterns and the DASH diet (see Chapter 8) are recognized for their beneficial health outcomes and their food groups are compared to the USDA Food Patterns in the Dietary Guidelines for Americans.

The Dietary Guidelines for Americans 2010 policy document states, “The USDA Food Patterns emphasize selection of most foods in nutrient-dense forms—that is, with little or no solid fats and added sugars.” The food patterns include calorie levels ranging from 1,000 to 3,200. Calorie levels ranging 1,000 to 1,400 meet the needs of most children ranging 2 to 8 years old. Patterns at 1,600 and more meet the needs for adults and children ages 9 years and older.

A “discretionary calorie” allowance is no longer included because it was a difficult concept for consumers to understand. Instead, a maximum limit for calories from solid fats and added sugars in each food pattern is provided that allows for some foods that have a higher level of solid fat or a small amount of added solid fat or added sugars. If choices that are not nutrient dense are routinely eaten, total calories will be over-consumed due to increased calories from solid fats and added sugars. If all food and beverage choices were in forms typically consumed rather than nutrient-dense forms, intake from the food groups and oils in the 2,000-calorie pattern would actually be about 2,400 calories, or 400 calories more than the target calorie level. See “USDA Food Patterns” chart in this section.

Table 1.1 USDA Food Patterns

U.S Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC: U.S. Government Printing Office, December 2010.]

Notes for Table 1.1

^aAll foods are assumed to be in nutrient-dense forms, lean or low-fat and prepared without added fats, sugars, or salt. Solid fats and added sugars may be included up to the daily maximum limit identified in the table. Food items in each group and subgroup are:

b. Food group amounts are shown in cup (c) or ounce-equivalents (oz-eq). Oils are shown in grams (g). Quantity equivalents for each food group are:

• Grains, 1 ounce-equivalent is: 1 one-ounce slice bread; 1 ounce uncooked pasta or rice; ½ cup cooked rice, pasta, or cereal; 1 tortilla (6″ diameter); 1 pancake (5″ diameter); 1 ounce ready-to-eat cereal (about 1 cup cereal flakes).
  
• Vegetables and fruits, 1 cup equivalent is: 1 cup raw or cooked vegetable or fruit; ½ cup dried vegetable or fruit; 1 cup vegetable or fruit juice; 2 cups leafy salad greens.
  
• Protein foods, 1 ounce-equivalent is: 1 ounce lean meat, poultry, seafood; 1 egg; 1 Tbsp peanut butter; ½ ounce nuts or seeds. Also, ¼ cup cooked beans or peas may also be counted as 1 ounce-equivalent.
  
• Dairy, 1 cup equivalent is: 1 cup milk, fortified soy beverage, or yogurt; 1½ ounces natural cheese (e.g., cheddar); 2 ounces of processed cheese (e.g., American).

c. See Appendix 6 for estimated calorie needs per day by age, gender, and physical activity level. Food intake patterns at 1,000, 1,200, and 1,400 calories meet the nutritional needs of children ages 2 to 8 years. Patterns from 1,600 to 3,200 calories meet the nutritional needs of children ages 9 years and older and adults. If a child ages 4 to 8 years needs more calories and, therefore, is following a pattern at 1,600 calories or more, the recommended amount from the dairy group can be 2½ cups per day. Children ages 9 years and older and adults should not use the 1,000, 1,200, or 1,400 calorie patterns.

d. Vegetable and protein foods subgroup amounts are shown in this table as weekly amounts, because it would be difficult for consumers to select foods from all subgroups daily.

e. Whole-grain subgroup amounts shown in this table are minimums. More whole grains up to all of the grains recommended may be selected, with offsetting decreases in the amounts of enriched refined grains.

f. The amount of dairy foods in the 1,200 and 1,400 calorie patterns have increased to reflect new RDAs for calcium that are higher than previous recommendations for children ages 4 to 8 years.

g. Oils and soft margarines include vegetable, nut, and fish oils and soft vegetable oil table spreads that have no trans fats.

h. SoFAS are calories from solid fats and added sugars. The limit for SoFAS is the remaining amount of calories in each food pattern after selecting the specified amounts in each food group in nutrient-dense forms (forms that are fat-free or low-fat and with no added sugars). The number of SoFAS is lower in the 1,200, 1,400, and 1,600 calorie patterns than in the 1,000 calorie pattern. The nutrient goals for the 1,200 to 1,600 calorie patterns are higher and require that more calories be used for nutrient-dense foods from the food groups.

Food Groups

A variety of foods should be selected within each food group. This helps ensure that the foods and beverages selected by individuals over time provide a mix of nutrients meeting their needs.

Vegetable Group: 1 to 4 Cups Daily

The Vegetable Group includes fresh, frozen, and canned vegetable or 100% vegetable juice. Most vegetables are naturally low in fat and calories and provide rich sources of many nutrients including potassium, dietary fiber, folate, vitamin A, vitamin E, and vitamin C. The guidelines recommend weekly intake amounts for the five vegetable subgroups and should be considered in meal planning (dark-green, red and orange, beans and peas, starchy, and other vegetables).

Table 1.2 Commonly Consumed Vegetables

US Department of Agriculture. MyPyramid.gov Website. Washington, DC. Vegetables. http://www.mypyramid.gov/pyramid/vegetables.html. Accessed February 22, 2011.

Fruit Group: 1 to 2 ½ Cups Daily

The Fruit Group includes fresh, frozen, canned, and dried fruits and 100% fruit juices. Fruits are rich in many nutrients, including potassium, dietary fiber, vitamin C, and folate. Only 100% fruit juices count as fruit servings. Selecting more fruit rather than juice is recommended. Most fruit drinks, punches, cocktails, and “-ades” contain little juice and a great deal of sugar. Beverages made from powdered fruit-flavored mixes or fruit-flavored carbonated beverages also do not count as fruit servings.

Grain Group: 3 to 10 Ounce-Equivalents Daily

The Grain Group includes any food made from wheat, rice, oats, cornmeal, barley, or another cereal grain (e.g., bread, pasta, breakfast cereals, tortillas, and grits). Grains are divided into two subgroups: whole grains and enriched grains. Selecting at least half of all grains as whole grains is recommended. Whole grains contain the entire grain kernel. Some examples of whole grains include whole-wheat bread, oatmeal, brown rice, and whole-grain cereals. Refined grains have been milled, a process that removes the bran and germ from the kernel, and reduces its nutritive value. Some refined grains are enriched. This means certain B vitamins and iron are added back after processing. Fiber is not usually added back to most enriched grains. Some examples of enriched grains include enriched white flour, enriched white rice, and enriched degermed cornmeal.

Dairy Group: 2 to 3 Cups Daily

The Dairy Group includes all milk, including lactose-free and lactose-reduced products and fortified soy and nut beverages; yogurt; dairy desserts; and cheeses. Most choices should be fat-free or low-fat (1%) vitamin D-fortified milk or yogurt instead of cheese. Milk-based foods that are low in calcium content—such as cream cheese, cream, and butter—are not included. Foods in the dairy group provide calcium, potassium, vitamin D, and protein.

Protein Foods: 2 to 7 Ounce-Equivalents Daily

The Protein Group includes a variety of protein foods for improved nutrient intake and health benefits: meat, poultry, eggs, seafood, beans, peanuts, and tree nuts (i.e., walnuts, almonds, and pistachios). Most meat and poultry choices should be lean or low-fat. Dry beans and peas are part of this group as well as the Vegetable Group, but they should be counted in one group or the other when planning meals. Foods in the protein group provide B vitamins (i.e., niacin, thiamin, riboflavin, and B₆), vitamin E, iron, zinc, and magnesium.

Selecting 8 or more ounces per week of seafood is recommended (less in patterns for young children) because of the omega-3 fatty acids they contain (EPA and DHA). Seafood includes fresh water fish.

Vitamins and Minerals

Nutrient needs should be met primarily through consuming foods. In certain cases, fortified foods and dietary supplements may be useful in providing one or more nutrients that otherwise might be consumed in less than recommended amounts (e.g., vitamin D and folic acid for women capable of becoming pregnant, iron for pregnant women, and B₁₂ for individuals older than age 50 years). Sufficient evidence is not available to support a recommendation for or against the use of multivitamin/mineral supplements in the primary prevention of chronic disease for the healthy American population. (2)

The recommendation for sodium intake was set for most Americans at less than 2,300 mg and further reduced to 1,500 mg among person who are 51 and older and those of any age who are African American or have hypertension, diabetes, or chronic kidney disease. The 1500-mg recommendation applies to about half of the US population ages 2 and older. (2)

Oils

Oils are liquid at room temperature. Although not a food group, oils do provide essential fatty acids and vitamin E to the diet. Naturally occurring food sources of oils include nuts, seeds, avocados, and seafood. Oils are also extracted from plants, such as olive, peanuts, corn, safflower, canola, soybean, sesame, and sunflower. Most oils provide more unsaturated fatty acids than saturated fats. Exceptions to this rule are coconut oil and palm oils, which should be considered solid fats. Because oils are a concentrated source of calories, Americans should replace solid fats with oils, rather than add oil to the diet and should use oils in small amounts. (2)

Solid Fats and Added Sugars are of Particular Concern