Foods and Nutrients to Increase
Individuals should meet the following recommendations as part of a healthy eating pattern while staying within their caloric needs:
• Increase fruit and vegetable intake.
• Eat a variety of vegetables, especially dark-green and red and orange vegetables and beans and peas.
• Consume at least half of all grains as whole grains. Increase whole-grain intake by replacing refined grains with whole grains.
• Increase intake of fat-free or low-fat milk and milk products, such as milk, yogurt, cheese, or fortified soy beverages.
• Choose a variety of protein foods, which include seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds.
• Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
• Replace protein foods that are higher in solid fats with choices that are lower in solid fats and calories and/or are sources of oils.
• Use oils to replace solid fats where possible.
• Choose foods that provide more potassium, dietary fiber, calcium, and vitamin D, which are nutrients of concern in American diets. These foods include vegetables, fruits, whole grains, and milk and milk products.
Women capable of becoming pregnant should
• Choose foods that supply heme iron, which is most readily absorbed by the body; additional iron sources; and enhancers of iron absorption, such as vitamin C–rich foods.
• Consume 400 micrograms (mcg) per day of synthetic folic acid (from fortified foods and/or supplements) in addition to food forms of folate from a varied diet.
Women who are pregnant or breastfeeding should
• Consume 8 to 12 ounces of seafood per week from a variety of seafood types.
• Because of their high methyl mercury content, limit white (alba-