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Child and Adult Care Food Program: Aligning Dietary Guidance for All (2011)

Chapter: Appendix H: MyPyramid Food Groups and Subgroups

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Suggested Citation:"Appendix H: MyPyramid Food Groups and Subgroups." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
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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.

Suggested Citation:"Appendix H: MyPyramid Food Groups and Subgroups." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

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

Refined grains

Cornbread,e corn flakes cereal, corn tortillas,e 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

Suggested Citation:"Appendix H: MyPyramid Food Groups and Subgroups." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

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 butter; 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 preservatives, 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.

Suggested Citation:"Appendix H: MyPyramid Food Groups and Subgroups." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

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 Perspective. Washington, DC: AICR. http://www.dietandcancerreport.org/?p=ER (accessed September 29, 2009).

Suggested Citation:"Appendix H: MyPyramid Food Groups and Subgroups." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×
Page 235
Suggested Citation:"Appendix H: MyPyramid Food Groups and Subgroups." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×
Page 236
Suggested Citation:"Appendix H: MyPyramid Food Groups and Subgroups." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×
Page 237
Suggested Citation:"Appendix H: MyPyramid Food Groups and Subgroups." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×
Page 238
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The Child and Adult Care Food Program (CACFP) is a federally-funded program designed to provide healthy meals and snacks to children and adults while receiving day care at participating family day care homes, traditional child care centers, afterschool facilities, adult care facilities, and emergency shelters. CACFP has the broadest scope of any of the U.S. Department of Agriculture (USDA) food program, serving more than 3 million children and 114,000 adults across the nation. To receive reimbursement for the foods served, participating programs must abide by requirements set by the USDA.

Child and Adult Care Food Program assesses the nutritional needs of the CACFP population based on Dietary Guidelines for Americans and the Dietary Reference Intakes (DRIs) and makes recommendations for revisions to the CACFP meal requirements. The book outlines meal requirements that include food specifications that could be used for specific meals and across a full day, covering all age groups from infants to older adults and meal patterns designed for use in a variety of settings, including in-home care and in large centers. By implementing these meal requirements, consumption of fruits, vegetables, and whole-grain rich foods will increase while consumption of solid fats, added sugars, and sodium will decrease. Not only will this address the high prevalence of childhood obesity, it will also help to achieve consistency with the standards and regulations of other USDA nutrition assistance programs, particularly the Supplemental Nutrition Program for Women, Infants, and Children (WIC), and the National School Lunch and School Breakfast programs.

Child and Adult Care Food Program makes practical recommendations that would bring CACFP meals and snacks into alignment with current dietary guidance. The book will serve as a vital resource for federal and state public health officials, care providers working in child and adult day care facilities, WIC agencies, officials working with the National School Lunch and School Breakfast programs, and other organizations serving at-risk populations.

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