Cover Image


View/Hide Left Panel

MyPyramid Food Groups and Subgroups

This appendix contains an adapted list of the MyPyramid food groups and subgroups that can be used for the planning of menus.

The National Academies of Sciences, Engineering, and Medicine
500 Fifth St. N.W. | Washington, D.C. 20001

Copyright © National Academy of Sciences. All rights reserved.
Terms of Use and Privacy Statement

Below are the first 10 and last 10 pages of uncorrected machine-read text (when available) of this chapter, followed by the top 30 algorithmically extracted key phrases from the chapter as a whole.
Intended to provide our own search engines and external engines with highly rich, chapter-representative searchable text on the opening pages of each chapter. Because it is UNCORRECTED material, please consider the following text as a useful but insufficient proxy for the authoritative book pages.

Do not use for reproduction, copying, pasting, or reading; exclusively for search engines.

OCR for page 235
H MyPyramid Food Groups and Subgroups This appendix contains an adapted list of the MyPyramid food groups and subgroups that can be used for the planning of menus. 235

OCR for page 235
236 CHILD AND ADULT CARE FOOD PROGRAM TABLE H-1 Foods Belonging to the Food Groups and Food Subgroups Identified in the Standards for Menu Planninga Food Groupb/Subgroup Foodsc Fruit Group Apples, apricots, avocado, bananas, blueberries, cantaloupe, cherries, fruit cocktail, grapefruit, grapes, honeydew, kiwi fruit, lemons, limes, mangoes, nectarines, oranges, peaches, pears, papaya, pineapple, plums, prunes, raisins, raspberries, strawberries, tangerines, watermelon 100% Fruit juice Apple, grape, grapefruit, orange Vegetable Group Dark green vegetables Bok choy, broccoli, collard greens, dark green leafy lettuce, kale, mesclun, mustard greens, romaine lettuce, spinach, turnip greens, watercress Orange vegetables Acorn squash, butternut squash, carrots, hubbard squash, pumpkin, sweet potatoes Legumes Black beans, black-eyed peas, garbanzo beans (chickpeas), green peas, kidney beans, lentils, lima beans (dried or fresh, frozen, or canned), navy beans, pinto beans, soy beans, split peas, tofu (bean curd made from soybeans), white beans Green peas and fresh, frozen, or canned (not dried) lima beans are considered part of this group as well as part of the starchy vegetable group, but should be counted in one group only. (See comment under meat and meat alternates group about counting legumes in the legumes subgroup or the meat and meat alternates group.) Starchy vegetables Corn, green peas, lima beans, potatoes Other vegetables Artichokes, asparagus, bean sprouts (cooked or canned only), beets, brussels sprouts, cabbage, cauliflower, celery, cucumbers, eggplant, green beans, green or red peppers, iceberg (head) lettuce, mushrooms, okra, onions, parsnips, tomatoes, tomato juice, vegetable juice, turnips, wax beans, zucchini Grain Groupd Whole grains Amaranth, brown rice, buckwheat, bulgur (cracked wheat), millet, muesli, oatmeal, popcorn, quinoa, sorghum, triticale, whole grain barley, whole grain cornmeal, whole rye, whole wheat bread, whole wheat cereal flakes, whole wheat crackers, whole wheat pasta, whole wheat sandwich buns and rolls, wild rice Cornbread,e corn flakes cereal, corn tortillas,e Refined grains couscous,e crackers,e flour tortillas,e grits, macaroni,e noodles,e pitas,e spaghetti,e white bread, white rice, white sandwich buns and rolls

OCR for page 235
237 APPENDIX H TABLE H-1 Continued Food Groupb/Subgroup Foodsc Meat and Meat Alternates Group Meatf and poultry Beef, bison, chicken, duck, goose, ground chicken and turkey, ham, lamb, luncheon meats, pork, rabbit, turkey, veal Fish and shellfish Anchovies, catfish, clams, cod, crab, crayfish, flounder, haddock, halibut, herring, lobster, mackerel, mussels, octopus, pollock, porgy, salmon, sardines, scallops, sea bass, shrimp, snapper, squid (calamari), swordfish, trout, tuna Eggs Chicken eggs, duck eggs Dry beans and peas Black beans, black-eyed peas, garbanzo beans (chickpeas), falafel, kidney beans, lentils, lima beans, navy beans, pinto beans, soy beans, split peas, tofu (bean curd made from soybeans), white beans Dry beans and peas and soybean products are considered part of this group as well as legumes in the vegetable group but should be counted in only one group. Nuts and seeds Almonds, cashews, hazelnuts (filberts), mixed nuts, peanuts, peanut butter, pecans, pistachios, pumpkin seeds, sesame seeds, sunflower seeds, walnuts Meat alternates Natural cheese, tempeh, texturized vegetable protein (TVP), veggie burgers, fat-free yogurt, low-fat yogurt Fluid Milk Fat-free (skim), low-fat (1% milk fat or less) aThis list is extensive, but does not include all possible foods in each food group. bQuantity equivalents for each food group are as follows: • Fruit and vegetables—The following each count as 1 cup 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. • Grains—The following count as 1 ounce equivalent of grains: ½ 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. • Meat/Meat alternates—The following each count as 1 ounce equivalent: 1 ounce lean meat, poultry, or fish; 1 egg; ¼ cup cooked dry beans or tofu; 1 tablespoon peanut but- ter; ½ ounce nuts or seeds; 1 ounce cheese; 4 ounces yogurt. • Fluid milk—1 cup (8 oz). cSee Table 7-6 in Chapter 7 for food specifications that are part of the recommended Meal Requirements. dSome grain products contain significant amounts of bran. Bran provides fiber, which is important for health. However, products with added bran or bran alone (e.g., oat bran) are not necessarily whole grain products. eMost of these products are made from refined grains. Refer to Table 7-8 in Chapter 7 to determine whether any of these foods qualify as a whole grain-rich food. fAlthough meats that are preserved by smoking, curing, or salting, or by the addition of pre- servatives, are sometimes lean, they usually are very high in sodium. Because of their sodium content and because the consumption of such processed meats, especially processed red meats, has been linked with an increased risk of colorectal cancer in adults (WCRF/AICR, 2007), less frequent use of even the low-fat versions of these meats may be advisable. SOURCE: Adapted from USDA, 2009.

OCR for page 235
238 CHILD AND ADULT CARE FOOD PROGRAM REFERENCES USDA (U.S. Department of Agriculture). 2009. Inside the Pyramid. http://www.mypyramid. gov/pyramid/index.html (accessed October 19, 2010). WCRF/AICR (World Cancer Research Fund/American Institute for Cancer Research). 2007. Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspec- tive. Washington, DC: AICR. 5ER (accessed September 29, 2009).