APPENDIX 11_2015 - 2020 Dietary Guidelines for Americans

DIETARY

GUIDELINES

FOR AMERICANS

2015-2020

EIGHTH EDITION

DietaryGuidelines.gov

This publication may be viewed and downloaded from the Internet at DietaryGuidelines.gov.
Suggested citation: U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary
Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/.
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December 2015

Table of Contents

Message From the Secretaries ................................................................................................................... vii
Acknowledgments.................................................................................................................................................. viii
Executive Summary................................................................................................................................................. x
Introduction .................................................................................................................................................................... 1
Nutrition & Health Are Closely Related.................................................................................................................................................. 2

The Dietary Guidelines for Americans: What It Is, What It Is Not .......................................................................................................... 5

Developing the Dietary Guidelines for Americans .................................................................................................................................. 6

Stage 1: Review of Current Scientific Evidence .................................................................................................................................. 7

Stage 2: Development of the Dietary Guidelines for Americans ........................................................................................................ 8

Stage 3: Implementing the Dietary Guidelines for Americans .......................................................................................................... 10

A Roadmap to the 2015-2020 Edition of the Dietary Guidelines for Americans ................................................................................... 11

Chapter 1. Key Elements of Healthy Eating Patterns ................................................................ 13
Introduction ..........................................................................................................................................................................................14

About This Chapter ............................................................................................................................................................................... 14

Key Recommendations: Components of Healthy Eating Patterns ......................................................................................................... 15

Healthy Eating Patterns: Dietary Principles .......................................................................................................................................... 16

The Science Behind Healthy Eating Patterns ....................................................................................................................................... 17

Associations Between Eating Patterns & Health .............................................................................................................................. 17

Associations Between Dietary Components & Health ..................................................................................................................... 17

A Closer Look Inside Healthy Eating Patterns ....................................................................................................................................... 18

Food Groups ...................................................................................................................................................................................... 21

Other Dietary Components ............................................................................................................................................................... 28

Examples of Other Healthy Eating Patterns ......................................................................................................................................... 35

Healthy Mediterranean-Style Eating Pattern .................................................................................................................................... 35

Healthy Vegetarian Eating Pattern .................................................................................................................................................... 36

Summary ............................................................................................................................................................................................... 36

2015-2020 Dietary Guidelines for Americans — Page i

Chapter 2. Shifts Needed To Align With Healthy Eating Patterns ................................ 37
Introduction .......................................................................................................................................................................................... 38

About This Chapter ............................................................................................................................................................................... 38

Current Eating Patterns in the United States ....................................................................................................................................... 38

A Closer Look at Current Intakes & Recommended Shifts ................................................................................................................... 43

Food Groups ...................................................................................................................................................................................... 43

Other Dietary Components ............................................................................................................................................................... 53

Underconsumed Nutrients & Nutrients of Public Health Concern .................................................................................................... 60

Beverages ......................................................................................................................................................................................... 61

Opportunities for Shifts in Food Choices .............................................................................................................................................. 61

Summary ............................................................................................................................................................................................... 62

Chapter 3. Everyone Has a Role in Supporting Healthy Eating Patterns................. 63
Introduction .......................................................................................................................................................................................... 64

About This Chapter ............................................................................................................................................................................... 64

Creating & Supporting Healthy Choices ............................................................................................................................................... 64

The Social-Ecological Model ............................................................................................................................................................... 64

Sectors .............................................................................................................................................................................................. 65

Settings ............................................................................................................................................................................................ 66

Social & Cultural Norms & Values .................................................................................................................................................... 66

Individual Factors .............................................................................................................................................................................. 66

Meeting People Where They Are: Contextual Factors & Healthy Eating Patterns .............................................................................. 67

Food Access ...................................................................................................................................................................................... 67

Household Food Insecurity ................................................................................................................................................................ 67

Acculturation .................................................................................................................................................................................... 67

Strategies for Action ............................................................................................................................................................................ 68

Summary ............................................................................................................................................................................................... 72

Page ii — 2015-2020 Dietary Guidelines for Americans

Appendixes
Appendix 1. Physical Activity Guidelines for Americans .................................................................................................................... 73

Appendix 2. Estimated Calorie Needs per Day, by Age, Sex, & Physical Activity Level ..................................................................... 77

Appendix 3. USDA Food Patterns: Healthy U.S.-Style Eating Pattern ................................................................................................ 79

Appendix 4. USDA Food Patterns: Healthy Mediterranean-Style Eating Pattern ............................................................................... 83

Appendix 5. USDA Food Patterns: Healthy Vegetarian Eating Pattern ............................................................................................... 86

Appendix 6. Glossary of Terms ........................................................................................................................................................... 89

Appendix 7. Nutritional Goals for Age-Sex Groups Based on Dietary Reference Intakes

& Dietary Guidelines Recommendations .............................................................................................................................................. 97

Appendix 8. Federal Resources for Information on Nutrition & Physical Activity .............................................................................. 99

Appendix 9. Alcohol ......................................................................................................................................................................... 101

Appendix 10. Food Sources of Potassium ......................................................................................................................................... 104

Appendix 11. Food Sources of Calcium ............................................................................................................................................ 108

Appendix 12. Food Sources of Vitamin D ......................................................................................................................................... 111

Appendix 13. Food Sources of Dietary Fiber ..................................................................................................................................... 114

Appendix 14. Food Safety Principles & Guidance ............................................................................................................................ 119

List of Tables
Table I-1. Facts About Nutrition- & Physical Activity-Related Health Conditions in the United States ................................................ 2

Table 1-1. Healthy U.S.-Style Eating Pattern at the 2,000-Calorie Level, With Daily or

Weekly Amounts From Food Groups, Subgroups, & Components ........................................................................................................ 18

Table 1-2. Composition of the Healthy Mediterranean-Style & Healthy Vegetarian Eating Patterns

at the 2,000-Calorie Level, With Daily or Weekly Amounts From Food Groups, Subgroups, & Components ....................................... 35

Table 2-1. Examples of Vegetables in Each Vegetable Subgroup ........................................................................................................ 47

Table A1-1. Physical Activity Guidelines for Americans Recommendations ....................................................................................... 73

Table A1-2. Federal Physical Activity Resources ................................................................................................................................ 75

Table A2-1. Estimated Calorie Needs per Day, by Age, Sex, & Physical Activity Level ...................................................................... 77

Table A3-1. Healthy U.S.-Style Eating Pattern: Recommended Amounts of Food

From Each Food Group at 12 Calorie Levels .......................................................................................................................................... 80
Table A4-1. Healthy Mediterranean-Style Eating Pattern: Recommended Amounts of Food

From Each Food Group at 12 Calorie Levels .......................................................................................................................................... 84
Table A5-1. Healthy Vegetarian Eating Pattern: Recommended Amounts of Food

From Each Food Group at 12 Calorie Levels .......................................................................................................................................... 87
Table A6-1. Body Mass Index & Corresponding Body Weight Categories for Children & Adults ....................................................... 89

Table A7-1. Daily Nutritional Goals for Age-Sex Groups Based on Dietary Reference Intakes

& Dietary Guidelines Recommendations .............................................................................................................................................. 97

2015-2020 Dietary Guidelines for Americans — Page iii

Table A8-1. Federal Nutrition & Physical Activity Resources ............................................................................................................. 99

Table A9-1. Alcoholic Drink-Equivalents of Select Beverages .......................................................................................................... 102
Table A10-1. Potassium: Food Sources Ranked by Amounts of Potassium & Energy

per Standard Food Portions & per 100 Grams of Foods ...................................................................................................................... 104
Table A11-1. Calcium: Food Sources Ranked by Amounts of Calcium & Energy

per
Standard
Food
Portions
&
per
100
Grams
of
Foods
......................................................................................................................
108

Table A12-1. Vitamin D: Food Sources Ranked by Amounts of Vitamin D & Energy

per Standard Food Portions & per 100 Grams of Foods ...................................................................................................................... 111

Table A13-1. Dietary Fiber: Food Sources Ranked by Amounts of Dietary Fiber

and Energy per Standard Food Portions & per 100 Grams of Foods ................................................................................................... 114

Table A14-1. Recommended Safe Minimum Internal Temperatures ................................................................................................. 121

List of Figures
Figure ES-1. 2015-2020 Dietary Guidelines for Americans at a Glance ..............................................................................................xv

Figure I-1. Adherence of the U.S. Population Ages 2 Years & Older to the 2010 Dietary Guidelines,

as Measured by Average Total Healthy Eating Index-2010 (HEI-2010) Scores ....................................................................................... 4

Figure I-2. Percentage
of
Adults
Meeting
the
Physical Activity Guidelines

(Aerobic
&
Muscle-Strengthening
Recommendations) ........................................................................................................................... 5

Figure I-3. Science, Policy, Implementation: Developing the 2015-2020 Dietary Guidelines for Americans ........................................ 6

Figure 1-1. Cup- & Ounce-Equivalents ................................................................................................................................................ 19

Figure 1-2. Fatty Acid Profiles of Common Fats & Oils ........................................................................................................................ 26

Figure 1-3. Hidden Components in Eating Patterns ............................................................................................................................ 29

Figure 2-1. Dietary
Intakes
Compared
to
Recommendations.
Percent
of
the

U.S.
Population
Ages
1
Year
&
Older
Who
Are
Below,
At,
or
Above
Each
Dietary
Goal
or
Limit
.......................................................... 39

Figure 2-2. Empower People To Make Healthy Shifts ......................................................................................................................... 40

Figure 2-3. Average Daily Food Group Intakes by Age-Sex Groups, Compared to Ranges of Recommended Intake ......................... 41

Figure 2-4. Average Vegetable Subgroup Intakes in Cup-Equivalents per Week by Age-Sex Groups,

Compared to Ranges of Recommended Intakes per Week ................................................................................................................... 44

Figure 2-5. Average Whole & Refined Grain Intakes in Ounce-Equivalents per Day by Age-Sex Groups,

Compared to Ranges of Recommended Daily Intake for Whole Grains & Limits for Refined Grains .................................................... 48

Figure 2-6. Average Protein Foods Subgroup Intakes in Ounce-Equivalents

per Week by Age-Sex Groups, Compared to Ranges of Recommended Intake .................................................................................... 50

Figure 2-7. Average Intakes of Oils & Solid Fats in Grams per Day by Age-Sex

Group, in Comparison to Ranges of Recommended Intake for Oils ...................................................................................................... 52

Page iv — 2015-2020 Dietary Guidelines for Americans

Figure 2-8. Typical Versus Nutrient-Dense Foods & Beverages .......................................................................................................... 53

Figure 2-9. Average Intakes of Added Sugars as a Percent of Calories per Day by Age-Sex Group,

in Comparison to the Dietary Guidelines Maximum Limit of Less Than 10 Percent of Calories ........................................................... 54

Figure 2-10. Food Category Sources of Added Sugars in the U.S. Population Ages 2 Years & Older ................................................. 55

Figure 2-11. Average Intakes of Saturated Fats as a Percent of Calories per Day by Age-Sex Group,

in Comparison to the Dietary Guidelines Maximum Limit of Less Than 10 Percent of Calories ........................................................... 56

Figure 2-12. Food Category Sources of Saturated Fats in the U.S. Population Ages 2 Years & Older ................................................ 57

Figure 2-13. Average Intakes of Sodium in Milligrams per Day by Age-Sex Groups,

Compared to Tolerable Upper Intake Levels (UL) .................................................................................................................................. 58

Figure 2-14. Food Category Sources of Sodium in the U.S. Population Ages 2 Years & Older ........................................................... 59

Figure 3-1. A Social-Ecological Model for Food & Physical Activity Decisions ................................................................................... 65

Figure 3-2. Implementation
of
the
Dietary Guidelines
Through
MyPlate
.............................................................................................
69

Figure 3-3. Strategies To Align Settings With the 2015-2020 Dietary Guidelines for Americans ...................................................... 70

2015-2020 Dietary Guidelines for Americans — Page v

Page vi — 2015-2020 Dietary Guidelines for Americans

Message From
the Secretaries
One of our Government’s most important responsibilities is to protect the health of the American public. Today, about half of all American
adults—117 million people—have one or more preventable, chronic diseases, many of which are related to poor quality eating patterns
and physical inactivity. Rates of these chronic, diet-related diseases continue to rise, and they come not only with increased health risks,
but also at high cost. In 2008, the medical costs linked to obesity were estimated to be $147 billion. In 2012, the total estimated cost of
diagnosed diabetes was $245 billion, including $176 billion in direct medical costs and $69 billion in decreased productivity.
The Dietary Guidelines for Americans is an essential resource for health professionals and policymakers as they design and implement
food and nutrition programs that feed the American people, such as USDA’s National School Lunch Program and School Breakfast
Program, which feed more than 30 million children each school day. The Dietary Guidelines also provides information that helps
Americans make healthy choices for themselves and their families.
This new edition of the Dietary Guidelines, the 2015-2020 Dietary Guidelines for Americans, is grounded in the most current scientific
evidence and is informed by the recommendations of the 2015 Dietary Guidelines Advisory Committee. This Federal advisory
committee, which was composed of prestigious researchers in the fields of nutrition, health, and medicine, conducted a multifaceted,
robust process to analyze the available body of scientific evidence. Their work culminated in a scientific report which provided advice
and recommendations to the Federal Government on the current state of scientific evidence on nutrition and health. Informed by this
report and by consideration of public and Federal agency comments, HHS and USDA nutrition and health experts then developed the
Dietary Guidelines.
The 2015-2020 Dietary Guidelines provides guidance for choosing a healthy diet and focuses on preventing the diet-related chronic
diseases that continue to affect our population. Its recommendations are ultimately intended to help individuals improve and maintain
overall health and reduce the risk of chronic disease. Its focus is disease prevention, not treatment. This edition also includes data
describing the significant differences between Americans’ current consumption and the Dietary Guidelines recommendations. It also
recommends where shifts are encouraged to help people achieve healthy eating patterns. These analyses will assist professionals and
policymakers as they use the Dietary Guidelines to help Americans adopt healthier eating patterns and make healthy choices in their daily
lives, while enjoying food and celebrating cultural and personal traditions through food. Now more than ever, we recognize the importance
of focusing not on individual nutrients or foods in isolation, but on everything we eat and drink—healthy eating patterns as a whole—to
bring about lasting improvements in individual and population health.
The body of scientific literature looking at healthy eating patterns and their impact on disease prevention is far more robust now than ever
before. Chronic diet-related diseases continue to rise and levels of physical activity remain low. Progress in reversing these trends will
require comprehensive and coordinated strategies, and the Dietary Guidelines is an important part of a complex and multifaceted solution
to promote health and help to reduce the risk of chronic disease. The Dietary Guidelines translates science into succinct, food-based
guidance that can be relied upon to help Americans choose a healthy eating pattern and enjoyable diet. We believe that aligning with the
recommendations in the Dietary Guidelines will help many Americans lead healthier and more active lives.

/Sylvia M. Burwell/

/Thomas J. Vilsack/

Sylvia M. Burwell
Secretary, U.S. Department of
Health and Human Services

Thomas J. Vilsack
Secretary, U.S. Department
of Agriculture

2015-2020 Dietary Guidelines for Americans — Page vii

Acknowledgments

The U.S. Department of Health and Human Services and the U.S. Department of Agriculture acknowledge the work of the 2015 Dietary
Guidelines Advisory Committee whose recommendations informed revisions for this edition of the Dietary Guidelines for Americans.

Dietary Guidelines Advisory Committee Members
Barbara Millen, DrPH, RD; Alice H. Lichtenstein, DSc; Steven Abrams, MD; Lucile Adams-Campbell, PhD; Cheryl Anderson,
PhD, MPH; J. Thomas Brenna, PhD; Wayne Campbell, PhD; Steven Clinton, MD, PhD; Gary Foster, PhD (May–August 2013);
Frank Hu, MD, PhD, MPH; Miriam Nelson, PhD; Marian Neuhouser, PhD, RD; Rafael Pérez-Escamilla, PhD; Anna Maria SiegaRiz, PhD; Mary Story, PhD, RD. Consultants: Timothy S. Griffin, PhD; Michael W. Hamm, PhD; Michael G. Perri, PhD, ABPP.

The Departments also acknowledge the work of the departmental scientists, staff, and policy officials responsible for the
production of this document.

Policy Officials
HHS: Karen B. DeSalvo, MD, MPH, MSc; Howard K. Koh, MD, MPH; Don Wright, MD, MPH.
USDA: Kevin W. Concannon, MSW; Angela Tagtow, MS, RD, LD; Jackie Haven, MS, RD.

Policy Document Writing Staff
Richard Olson, MD, MPH; Kellie Casavale, PhD, RD; Colette Rihane, MS, RD; Eve Essery Stoody, PhD; Patricia
Britten, PhD; Jill Reedy, PhD, MPH, RD; Elizabeth Rahavi, RD; Janet de Jesus, MS, RD; Katrina Piercy, PhD,
RD; Amber Mosher, MPH, RD; Stephenie Fu; Jessica Larson, MS, RD; Anne Brown Rodgers (Editor).

Policy Document Reviewers/Technical Assistance
The Departments acknowledge the contributions of numerous other internal departmental scientists who provided consultation
and extensive review throughout the production of this document. Additionally, the Departments acknowledge the external,
independent peer reviewers for their work to ensure technical accuracy in the translation of the science into policy.

Finally, the Departments would like to acknowledge the important role of those who provided public comments throughout this process.

Page viii — 2015-2020 Dietary Guidelines for Americans

2015-2020 Dietary Guidelines for Americans — Page ix

Executive Summary

Page x — 2015-2020 Dietary Guidelines for Americans

O

ver the past century, deficiencies
of essential nutrients have
dramatically decreased,
many infectious diseases have been
conquered, and the majority of the
U.S. population can now anticipate a
long and productive life. At the same
time, rates of chronic diseases—many
of which are related to poor quality
diet and physical inactivity—have
increased. About half of all American
adults have one or more preventable,
diet-related chronic diseases, including
cardiovascular disease, type 2 diabetes,
and overweight and obesity.
However, a large body of evidence now
shows that healthy eating patterns
and regular physical activity can help
people achieve and maintain good
health and reduce the risk of chronic
disease throughout all stages of
the lifespan. The 2015-2020 Dietary
Guidelines for Americans reflects this
evidence through its recommendations.
The Dietary Guidelines is required
under the 1990 National Nutrition
Monitoring and Related Research Act,
which states that every 5 years, the
U.S. Departments of Health and Human
Services (HHS) and of Agriculture
(USDA) must jointly publish a report
containing nutritional and dietary
information and guidelines for the
general public. The statute (Public
Law 101-445, 7 U.S.C. 5341 et seq.)
requires that the Dietary Guidelines be

based on the preponderance of current
scientific and medical knowledge.
The 2015-2020 edition of the Dietary
Guidelines builds from the 2010 edition
with revisions based on the Scientific
Report of the 2015 Dietary Guidelines
Advisory Committee and consideration
of Federal agency and public comments.
The Dietary Guidelines is designed for
professionals to help all individuals
ages 2 years and older and their
families consume a healthy, nutritionally
adequate diet. The information in
the Dietary Guidelines is used in
developing Federal food, nutrition,
and health policies and programs. It
also is the basis for Federal nutrition
education materials designed for the
public and for the nutrition education
components of HHS and USDA food
programs. It is developed for use by
policymakers and nutrition and health
professionals. Additional audiences who
may use Dietary Guidelines information
to develop programs, policies, and
communication for the general public
include businesses, schools, community
groups, media, the food industry,
and State and local governments.
Previous editions of the Dietary
Guidelines focused primarily on
individual dietary components such as
food groups and nutrients. However,
people do not eat food groups and
nutrients in isolation but rather in
combination, and the totality of the

diet forms an overall eating pattern.
The components of the eating pattern
can have interactive and potentially
cumulative effects on health. These
patterns can be tailored to an
individual’s personal preferences,
enabling Americans to choose the
diet that is right for them. A growing
body of research has examined the
relationship between overall eating
patterns, health, and risk of chronic
disease, and findings on these
relationships are sufficiently well
established to support dietary guidance.
As a result, eating patterns and their
food and nutrient characteristics are
a focus of the recommendations in
the 2015-2020 Dietary Guidelines.
The 2015-2020 Dietary Guidelines
provides five overarching Guidelines
that encourage healthy eating patterns,
recognize that individuals will need to
make shifts in their food and beverage
choices to achieve a healthy pattern,
and acknowledge that all segments
of our society have a role to play in
supporting healthy choices. These
Guidelines also embody the idea that
a healthy eating pattern is not a rigid
prescription, but rather, an adaptable
framework in which individuals can
enjoy foods that meet their personal,
cultural, and traditional preferences and
fit within their budget. Several examples
of healthy eating patterns that translate
and integrate the recommendations in
overall healthy ways to eat are provided.

2015-2020 Dietary Guidelines for Americans — Page xi

The Guidelines

1 1.

Follow a healthy eating pattern across the lifespan. All food
and beverage choices matter. Choose a healthy eating pattern
at an appropriate calorie level to help achieve and maintain a
healthy body weight, support nutrient adequacy, and reduce
the risk of chronic disease.

22.

Focus on variety, nutrient density, and amount. To meet
nutrient needs within calorie limits, choose a variety of
nutrient-dense foods across and within all food groups in
recommended amounts.

33.

Limit calories from added sugars and saturated fats and
reduce sodium intake. Consume an eating pattern low in
added sugars, saturated fats, and sodium. Cut back on foods
and beverages higher in these components to amounts that fit
within healthy eating patterns.

4 4.

Shift to healthier food and beverage choices. Choose
nutrient-dense foods and beverages across and within all food
groups in place of less healthy choices. Consider cultural and
personal preferences to make these shifts easier to accomplish
and maintain.

55.

Support healthy eating patterns for all. Everyone has a
role in helping to create and support healthy eating patterns
in multiple settings nationwide, from home to school to work
to communities.

Page xii — 2015-2020 Dietary Guidelines for Americans

Key Recommendations provide further guidance on how individuals can follow the five Guidelines. The Dietary Guidelines’ Key
Recommendations for healthy eating patterns should be applied in their entirety, given the interconnected relationship that each dietary
component can have with others.

Key
Recommendations:
Consume a healthy eating pattern that accounts for all foods and beverages within
an appropriate calorie level.
A healthy eating pattern includes:[1]
• A variety of vegetables from all of the subgroups—dark green, red and orange, legumes (beans and peas), starchy,
and other
• Fruits, especially whole fruits
• Grains, at least half of which are whole grains
• Fat-free or low-fat dairy, including milk, yogurt, cheese, and/or fortified soy beverages
• A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), and nuts,
seeds, and soy products
• Oils
A healthy eating pattern limits:
• Saturated fats and trans fats, added sugars, and sodium
Key Recommendations that are quantitative are provided for several components of the diet that should
be limited. These components are of particular public health concern in the United States, and the specified
limits can help individuals achieve healthy eating patterns within calorie limits:
• Consume less than 10 percent of calories per day from added sugars[2]
• Consume less than 10 percent of calories per day from saturated fats[3]
• Consume less than 2,300 milligrams (mg) per day of sodium[4]
• If alcohol is consumed, it should be consumed in moderation—up to one drink per day for women and
up to two drinks per day for men—and only by adults of legal drinking age.[5]
In tandem with the recommendations above, Americans of all ages—children, adolescents, adults, and older
adults—should meet the Physical Activity Guidelines for Americans to help promote health and reduce the risk of
chronic disease. Americans should aim to achieve and maintain a healthy body weight. The relationship between
diet and physical activity contributes to calorie balance and managing body weight. As such, the Dietary Guidelines
includes a Key Recommendation to:
• Meet the Physical Activity Guidelines for Americans.[6]

[1] Definitions for each food group and subgroup are provided throughout Chapter 1: Key Elements of Healthy Eating Patterns and are compiled in Appendix 3. USDA Food Patterns: Healthy U.S.-Style
Eating Pattern.
[2] The recommendation to limit intake of calories from added sugars to less than 10 percent per day is a target based on food pattern modeling and national data on intakes of calories from added
sugars that demonstrate the public health need to limit calories from added sugars to meet food group and nutrient needs within calorie limits. The limit on calories from added sugars is not a Tolerable
Upper Intake Level (UL) set by the Institute of Medicine (IOM). For most calorie levels, there are not enough calories available after meeting food group needs to consume 10 percent of calories from
added sugars and 10 percent of calories from saturated fats and still stay within calorie limits.
[3] The recommendation to limit intake of calories from saturated fats to less than 10 percent per day is a target based on evidence that replacing saturated fats with unsaturated fats is associated with
reduced risk of cardiovascular disease. The limit on calories from saturated fats is not a UL set by the IOM. For most calorie levels, there are not enough calories available after meeting food group needs
to consume 10 percent of calories from added sugars and 10 percent of calories from saturated fats and still stay within calorie limits.
[4] The recommendation to limit intake of sodium to less than 2,300 mg per day is the UL for individuals ages 14 years and older set by the IOM. The recommendations for children younger than 14 years
of age are the IOM age- and sex-appropriate ULs (see Appendix 7. Nutritional Goals for Age-Sex Groups Based on Dietary Reference Intakes and Dietary Guidelines Recommendations).
[5] It is not recommended that individuals begin drinking or drink more for any reason. The amount of alcohol and calories in beverages varies and should be accounted for within the limits of healthy
eating patterns. Alcohol should be consumed only by adults of legal drinking age. There are many circumstances in which individuals should not drink, such as during pregnancy. See Appendix 9. Alcohol
for additional information.
[6] U.S. Department of Health and Human Services. 2008 Physical Activity Guidelines for Americans. Washington (DC): U.S. Department of Health and Human Services; 2008. ODPHP Publication
No. U0036. Available at: http://www.health.gov/paguidelines. Accessed August 6, 2015.

2015-2020 Dietary Guidelines for Americans — Page xiii

Terms To Know
Several terms are used to operationalize the principles and recommendations of
the 2015-2020 Dietary Guidelines. These terms are essential to understanding the
concepts discussed herein:
Eating Pattern—The combination of foods and beverages that constitute an individual’s complete dietary
intake over time. Often referred to as a “dietary pattern,” an eating pattern may describe a customary way
of eating or a combination of foods recommended for consumption. Specific examples include USDA Food
Patterns and the Dietary Approaches to Stop Hypertension (DASH) Eating Plan.
Nutrient Dense—A characteristic of foods and beverages that provide vitamins, minerals, and other
substances that contribute to adequate nutrient intakes or may have positive health effects, with little or
no solid fats and added sugars, refined starches, and sodium. Ideally, these foods and beverages also are in
forms that retain naturally occurring components, such as dietary fiber. All vegetables, fruits, whole grains,
seafood, eggs, beans and peas, unsalted nuts and seeds, fat-free and low-fat dairy products, and lean meats and
poultry—when prepared with little or no added solid fats, sugars, refined starches, and sodium—are nutrientdense foods. These foods contribute to meeting food group recommendations within calorie and sodium
limits. The term “nutrient dense” indicates the nutrients and other beneficial substances in a food have not
been “diluted” by the addition of calories from added solid fats, sugars, or refined starches, or by the solid fats
naturally present in the food.
Variety—A diverse assortment of foods and beverages across and within all food groups and subgroups
selected to fulfill the recommended amounts without exceeding the limits for calories and other dietary
components. For example, in the vegetables food group, selecting a variety of foods could be accomplished over
the course of a week by choosing from all subgroups, including dark green, red and orange, legumes (beans
and peas), starchy, and other vegetables.

An underlying premise of the Dietary
Guidelines is that nutritional needs should
be met primarily from foods. All forms of
foods, including fresh, canned, dried, and
frozen, can be included in healthy eating
patterns. Foods in nutrient-dense forms
contain essential vitamins and minerals
and also dietary fiber and other naturally
occurring substances that may have
positive health effects. In some cases,
fortified foods and dietary supplements
may be useful in providing one or more
nutrients that otherwise may be consumed
in less-than-recommended amounts.
For most individuals, achieving a healthy
eating pattern will require changes in

food and beverage choices. This edition
of the Dietary Guidelines focuses
on shifts to emphasize the need to
make substitutions—that is, choosing
nutrient-dense foods and beverages in
place of less healthy choices—rather
than increasing intake overall. Most
individuals would benefit from shifting
food choices both within and across food
groups. Some needed shifts are minor
and can be accomplished by making
simple substitutions, while others will
require greater effort to accomplish.
Although individuals ultimately decide
what and how much to consume, their
personal relationships; the settings in

Page xiv — 2015-2020 Dietary Guidelines for Americans • Introduction

which they live, work, and shop; and
other contextual factors strongly influence
their choices. Concerted efforts among
health professionals, communities,
businesses and industries, organizations,
governments, and other segments of
society are needed to support individuals
and families in making dietary and
physical activity choices that align with
the Dietary Guidelines. Everyone has a
role, and these efforts, in combination
and over time, have the potential to
meaningfully improve the health of
current and future generations.

Figure ES-1.

2015-2020 Dietary Guidelines for Americans at a Glance
The 2015-2020 Dietary Guidelines focuses on the big picture with recommendations to help Americans make choices that
add up to an overall healthy eating pattern. To build a healthy eating pattern, combine healthy choices from across all food
groups—while paying attention to calorie limits, too. Check out the 5 Guidelines that encourage healthy eating patterns:

1
Follow a healthy
eating pattern across
the lifespan. All food
and beverage choices
matter. Choose a healthy
eating pattern at an
appropriate calorie
level to help achieve
and maintain a healthy
body weight, support
nutrient adequacy,
and reduce the risk
of chronic disease.

2
Focus on variety,
nutrient density, and
amount. To meet
nutrient needs within
calorie limits, choose
a variety of nutrientdense foods across and
within all food groups in
recommended amounts.

Follow a healthy eating pattern over time to help support a
healthy body weight and reduce the risk of chronic disease.
A Healthy Eating Pattern Includes:
Vegetables

Fruits

Dairy

Protein

Oils

A Healthy Eating Pattern Limits:

Saturated Fats
& Trans Fats

Added Sugars

Sodium

Choose a variety of nutrient-dense foods from each
food group in recommended amounts.
Example Meal:

Lettuce
& Celery
Apples
& Grapes
Chicken Breast
& Unsalted
Walnuts

Vegetables

Fruits

Whole-Grain
Bread
Dairy

Fat-Free Milk
Protein

Oils

Mayonnaise

2015-2020 Dietary Guidelines for Americans • Introduction — Page xv

Figure ES-1. (continued...)

2015-2020 Dietary Guidelines for Americans at a Glance
The 2015-2020 Dietary Guidelines focuses on the big picture with recommendations to help Americans make choices that
add up to an overall healthy eating pattern. To build a healthy eating pattern, combine healthy choices from across all food
groups—while paying attention to calorie limits, too. Check out the 5 Guidelines that encourage healthy eating patterns:

3
Limit calories from
added sugars and
saturated fats and
reduce sodium intake.
Consume an eating
pattern low in added
sugars, saturated
fats, and sodium. Cut
back on foods and
beverages higher in
these components to
amounts that fit within
healthy eating patterns.

Consume an eating pattern low in
added sugars, saturated fats, and sodium.
Example Sources of:

Saturated
Fats

Added
Sugars

Sodium

4

Replace typical food and beverages choices
with more nutrient-dense options. Be sure to consider
personal preferences to maintain shifts over time.
Example:

Shift to healthier food
and beverage choices.
Choose nutrient-dense
foods and beverages
across and within all
food groups in place of
less healthy choices.
Consider cultural and
personal preferences
to make these shifts
easier to accomplish
and maintain.

Shift

Page xvi — 2015-2020 Dietary Guidelines for Americans

Meal A

Meal B

Everyone has a role in helping to create and
support healthy eating patterns in places
where we learn, work, live, and play.

5
Support healthy
eating patterns for all.
Everyone has a role in
helping to create and
support healthy eating
patterns in multiple
settings nationwide,
from home to school to
work to communities.

2015-2020 Dietary Guidelines for Americans — Page xvii

Introduction

Page 1 — 2015-2020 Dietary Guidelines for Americans • Introduction

E

very 5 years since 1980, a new
edition of the Dietary Guidelines
for Americans has been published.
Its goal is to make recommendations
about the components of a healthy
and nutritionally adequate diet to
help promote health and prevent
chronic disease for current and future
generations. Although many of its
recommendations have remained
relatively consistent over time, the
Dietary Guidelines has evolved as
scientific knowledge has grown. These
advancements have provided a greater
understanding of, and focus on, the
importance of healthy eating patterns
as a whole, and how foods and
beverages act synergistically to affect
health. Therefore, healthy eating
patterns is a focus of the 2015-2020
Dietary Guidelines.

Nutrition & Health
Are Closely Related
Over the past century, essential nutrient
deficiencies have dramatically decreased,
many infectious diseases have been
conquered, and the majority of the U.S.
population can now anticipate a long and
productive life. However, as infectious
disease rates have dropped, the rates of
noncommunicable diseases—specifically,
chronic diet-related diseases—have
risen, due in part to changes in lifestyle
behaviors. A history of poor eating and
physical activity patterns have a cumulative
effect and have contributed to significant
nutrition- and physical activity-related
health challenges that now face the U.S.
population. About half of all American
adults—117 million individuals—have
one or more preventable chronic diseases,
many of which are related to poor quality
eating patterns and physical inactivity. These

include cardiovascular disease, high blood
pressure, type 2 diabetes, some cancers,
and poor bone health. More than two-thirds
of adults and nearly one-third of children
and youth are overweight or obese. These
high rates of overweight and obesity and
chronic disease have persisted for more
than two decades and come not only with
increased health risks, but also at high
cost. In 2008, the medical costs associated
with obesity were estimated to be $147
billion. In 2012, the total estimated cost
of diagnosed diabetes was $245 billion,
including $176 billion in direct medical costs
and $69 billion in decreased productivity.[1]

Table I-1 describes the high rates of
nutrition- and physical activity-related
chronic diseases and their related
risk factors. These diseases affect all
ages—children, adolescents, adults,
and older adults—though rates vary by
several factors, including race/ethnicity,
income status, and body weight status.

Table I-1.

Facts About Nutrition & Physical Activity-Related
Health Conditions in the United States
Health Condition

Overweight
& Obesity

Facts

• For more than 25 years, more than half of the adult population has been
overweight or obese.
• Obesity is most prevalent in those ages 40 years and older and in African
American adults, and is least prevalent in adults with highest incomes.
• Since the early 2000s, abdominal obesity[a] has been present in about
half of U.S. adults of all ages. Prevalence is higher with increasing age
and varies by sex and race/ethnicity.
• In 2009-2012, 65% of adult females and 73% of adult males were
overweight or obese.
• In 2009-2012, nearly one in three youth ages 2 to 19 years were
overweight or obese.

[1] For more information, see: Centers for Disease Control and Prevention (CDC). Chronic Disease Overview. August 26, 2015. Available at http://www.cdc.gov/chronicdisease/overview/.
Accessed November 3, 2015.

2015-2020 Dietary Guidelines for Americans • Introduction — Page 2

Table I-1.

(continued...)

Facts About Nutrition & Physical Activity-Related Health Conditions
in the United States

Facts

Health Condition

Cardiovascular Disease
(CVD) & Risk Factors:
Coronary Heart Disease
Stroke
Hypertension
High Total Blood Cholesterol

Diabetes

Cancer[d]:
Breast Cancer
Colorectal Cancer

Bone Health

• In 2010, CVD affected about 84 million men and women ages 20 years and
older (35% of the population).
• In 2007-2010, about 50% of adults who were normal weight, and nearly
three-fourths of those who were overweight or obese, had at least one
cardiometabolic risk factor (i.e., high blood pressure, abnormal blood lipids,
smoking, or diabetes).
• Rates of hypertension, abnormal blood lipid profiles, and diabetes are higher in
adults with abdominal obesity.
• In 2009-2012, almost 56% of adults ages 18 years and older had either
prehypertension (27%) or hypertension (29%).[b]
• In 2009-2012, rates of hypertension among adults were highest in African
Americans (41%) and in adults ages 65 years and older (69%).
• In 2009-2012, 10% of children ages 8 to 17 years had either borderline
hypertension (8%) or hypertension (2%).[c]
• In 2009-2012, 100 million adults ages 20 years or older (53%) had total
cholesterol levels ≥200 mg/dL; almost 31 million had levels ≥240 mg/dL.
• In 2011-2012, 8% of children ages 8 to 17 years had total cholesterol levels
≥200 mg/dL.
• In 2012, the prevalence of diabetes (type 1 plus type 2) was 14% for men and
11% for women ages 20 years and older (more than 90% of total diabetes in
adults is type 2).
• Among children with type 2 diabetes, about 80% were obese.
• Breast cancer is the third leading cause of cancer death in the United States.
• In 2012, an estimated 3 million women had a history of breast cancer.
• Colorectal cancer is the second leading cause of cancer death in the
United States.
• In 2012, an estimated 1.2 million adult men and women had a history of
colorectal cancer.
• A higher percent of women are affected by osteoporosis (15%) and low bone
mass (51%) than men (about 4% and 35%, respectively).
• In 2005-2010, approximately 10 million (10%) adults ages 50 years and older
had osteoporosis and 43 million (44%) had low bone mass.

[a] Abdominal obesity, as measured by waist circumference, is defined as a waist circumference of >102 centimeters in men and >88 centimeters
in women.

[b] For adults, prehypertension was defined as a systolic blood pressure of 120-139 mm mercury (Hg) or diastolic blood pressure of 80-89 mm Hg among those who

were not currently being treated for hypertension. Hypertension was defined as systolic blood pressure (SBP) >140 mm Hg, diastolic blood pressure (DBP) >90 mm Hg,
or taking antihypertensive medication.

[c] For children, borderline hypertension was defined as systolic or diastolic blood pressure at the 90th percentile or higher but lower than the 95th percentile or as
blood pressure levels of 120/80 mm Hg or higher (but less than the 95th percentile). Hypertension was defined as a systolic or diastolic blood pressure at the 95th
percentile or higher.

[d] The types of cancer included here are not a complete list of all diet- and physical activity-related cancers.

Page 3 — 2015-2020 Dietary Guidelines for Americans • Introduction

Concurrent with these diet-related health
problems persisting at high levels, trends
in food intake over time show that, at
the population level, Americans are not
consuming healthy eating patterns. For
example, the prevalence of overweight
and obesity has risen and remained high
for the past 25 years, while Healthy Eating
Index (HEI) scores, a measure of how food

choices align with the Dietary Guidelines,
have remained low (Figure I-1). Similarly,
physical activity levels have remained low
over time (Figure I-2). The continued high
rates of overweight and obesity and low
levels of progress toward meeting Dietary
Guidelines recommendations highlight
the need to improve dietary and physical
activity education and behaviors across

the U.S. population. Progress in reversing
these trends will require comprehensive
and coordinated strategies, built on
the Dietary Guidelines as the scientific
foundation, that can be maintained over
time. The Dietary Guidelines is an important
part of a complex and multifaceted
solution to promoting health and helping
to reduce the risk of chronic disease.

Figure I-1.

Adherence of the U.S. Population Ages 2 Years and Older to the
2010 Dietary Guidelines, as Measured by Average Total Healthy
Eating Index-2010 (HEI-2010) Scores
Maximum Total Score

100
90

HEI-2010 Total Score

80
70
60
50
40
30
20

49.1

51.9

51.4

54.1

55.1

2007
2008

1999

2001

2003

2005

2000

2002

2004

2006

to

to

to

to

to

57.8

2009
to

2010

10
0
Cycle of NHANES

DATA SOURCES: Analyses of What We Eat in America, National Health and Nutrition Examination Survey (NHANES) data from 1999-2000 through 2009-2010.

NOTE: HEI-2010 total scores are out of 100 possible points. A score of 100 indicates that recommendations on average were met or exceeded. A higher total score
indicates a higher quality diet.

2015-2020 Dietary Guidelines for Americans • Introduction — Page 4

Figure I-2.

Percentage of Adults Meeting the Physical Activity Guidelines
(Aerobic & Muscle-Strengthening Recommendations)
2008

2013

100
90
80

Percent

70
60
50
40
30
20
10
0
All Adults

Male

Female

18

25

45

55

65

75 85 +

24

44

54

64

74

84

to

to

to

to

to

to

Age

DATA SOURCES: Analyses of the National Health Interview Survey, 2008 and 2013.
Healthy People 2020 PA-2.4. Increase the proportion of adults who meet the objectives for aerobic physical activity and for muscle-strengthening
activity. Washington, DC: U.S. Department of Health and Human Services, Office of Disease Prevention and Health Promotion, June 3, 2015. Available
at: http://www.healthypeople.gov/2020/data-search/Search-the-Data?nid=
- 5072.
=

The Dietary Guidelines
for Americans: What It
Is, What It Is Not
The main purpose of the Dietary Guidelines
is to inform the development of Federal food,
nutrition, and health policies and programs.
The primary audiences are policymakers, as
well as nutrition and health professionals,
not the general public. The Dietary Guidelines
is a critical tool for professionals to help

Americans make healthy choices in their daily
lives to help prevent chronic disease and enjoy
a healthy diet. It serves as the evidence-based
foundation for nutrition education materials
that are developed by the Federal Government
for the public. For example, Federal dietary
guidance publications are required by law to
be consistent with the Dietary Guidelines. It
also is used to inform USDA and HHS food
programs, such as USDA’s National School
Lunch Program and School Breakfast Program,
which feed more than 30 million children each

Page 5 — 2015-2020 Dietary Guidelines for Americans • Introduction

school day, and the Special Supplemental
Nutrition Program for Women, Infants and
Children, which uses the Dietary Guidelines
as the scientific underpinning for its food
packages and nutrition education program
with about 8 million beneficiaries. In HHS,
the Administration on Aging implements
the Dietary Guidelines through the Older
Americans Act Nutrition Services programs
(i.e., nutrition programs for older adults),
with about 5,000 community-based nutrition
service providers who together serve more

The Importance
of Physical
Activity in a
Healthy Lifestyle
Although the primary focus of the
Dietary Guidelines is on nutrition
recommendations, physical activity
is mentioned throughout this
edition because of its critical and
complementary role in promoting
good health and preventing disease,
including many diet-related chronic
diseases. The following chapters
note the role of physical activity
in improving health and reducing
chronic disease risk; describe the gap
between current physical activity
recommendations and reported
levels of activity; and discuss how the
settings in which people live, learn,
work, and play can be enhanced to
encourage increased physical activity.
For more information, see the Physical
Activity Guidelines for Americans
at www.health.gov/paguidelines.

than 900,000 meals a day across the United
States. Other Departments, such as the
Department of Defense and the Department
of Veterans Affairs, also use the Dietary
Guidelines to inform programs. The Dietary
Guidelines also may be used to inform the
development of programs, policies, and
communication by audiences other than
the document’s principal audiences. These
audiences, who share the common goal of
serving the general public, include businesses,
schools, community groups, media, the food
industry, and State and local governments.
The 2015-2020 Dietary Guidelines translates
science into succinct, food-based guidance
that can be relied upon to help Americans
choose foods that provide a healthy and
enjoyable diet. Its recommendations are
ultimately intended to help individuals
improve and maintain overall health and
reduce the risk of chronic disease—its focus
is disease prevention. The Dietary Guidelines
is not intended to be used to treat disease.
Regardless of an individual’s current health

status, almost all people in the United States
could benefit from shifting choices to better
support healthy eating patterns. Thus, the
Dietary Guidelines may be used or adapted
by medical and nutrition professionals to
encourage healthy eating patterns to patients.

Developing the Dietary
Guidelines for Americans
A greater understanding of the relationships
between nutrition and human health has and
will continue to evolve over time. Creating
each edition of the Dietary Guidelines is
a joint effort of HHS and USDA. A new
edition is published every 5 years to reflect
advancements in scientific knowledge and
translate the science current at the time
into sound food-based guidance to promote
health in the United States.[2] The process
to develop the Dietary Guidelines has
also evolved and includes three stages.

Figure I-3.

Science, Policy, Implementation:

Developing the 2015-2020 Dietary Guidelines for Americans

To develop each edition of the Dietary Guidelines for Americans, HHS and USDA collaborate during a 3-stage process.

1

Review the Science

First, an external Advisory Committee
creates the Advisory Report and submits
it to the Secretaries of HHS and USDA.
This report is informed by:
•

Original systematic reviews

•

Review of existing systematic
reviews, meta-analyses, and
reports by Federal agencies or
leading scientific organizations

•

Data analyses

•

Food pattern modeling analyses

2

Develop the Dietary Guidelines

Using the previous edition of the Dietary Guidelines, the
Advisory Report, and consideration of public and Federal
agency comments, HHS and USDA develop a new edition of
the Dietary Guidelines. The 2015-2020 Dietary Guidelines for
Americans includes:
5 Guidelines

+

Key Recommendations that support the Guidelines

3

Implement the
Dietary Guidelines

Federal programs apply
the Dietary Guidelines
to meet the needs of
Americans through food,
nutrition, and health
policies and programs—
and in nutrition education
materials for the public.

Science-based nutrition guidance for both professionals
and organizations working to improve our nation’s health.

[2] Public Law 101-445, Title III, Section 301, 7 U.S.C. 5341 et seq. requires that the U.S. Departments of Health and Human Services and of Agriculture publish a new edition of the Dietary Guidelines for
Americans every 5 years.

2015-2020 Dietary Guidelines for Americans • Introduction — Page 6

Stage 1:
Review of Current
Scientific Evidence
In the first stage, the Secretaries of
HHS and of USDA appoint an external
Dietary Guidelines Advisory Committee
(Advisory Committee). The use of a
Federal advisory committee is to ensure
the Federal Government is seeking
sound external scientific advice to
inform policy decisions. Nominations
from the public were sought for
candidates to serve on the 2015 Advisory
Committee. The 15 members of the 2015
Advisory Committee are prestigious
researchers in the fields of nutrition,
health, and medicine. Their role was to
provide advice and recommendations
to the Federal Government on the
current state of scientific evidence
on nutrition and health. Per Federal
Advisory Committee Act rules, Advisory
Committee members were thoroughly
vetted for conflicts of interest before
they were appointed to their positions
and were required to submit a
financial disclosure form annually.
The 2015 Advisory Committee was
charged with reviewing the 2010 edition
of the Dietary Guidelines to determine
the topics for which new scientific
evidence was likely to be available, and

to review that evidence to inform the
development of the 2015-2020 edition.
The Advisory Committee was asked to
place primary emphasis on evidence
published since the 2010 Advisory
Committee completed its work and on
evidence to support the development of
food-based recommendations that are of
public health importance for Americans
ages 2 years and older. It met in public
meetings to discuss its findings and
develop its recommendations. The public
was invited to submit written comments
to the Advisory Committee throughout
the entirety of its work as well as
oral comments at a public meeting.
The 2015 Advisory Committee used four
state-of-the-art approaches to review and
analyze the available evidence: original
systematic reviews; existing systematic
reviews, meta-analyses, and reports by
Federal agencies or leading scientific
organizations; data analyses; and food
pattern modeling analyses. Most of its
conclusion statements on nutrition and
health were informed by systematic
reviews, which are a gold standard for
informing clinical practice guidelines
and public health policies worldwide.
The Dietary Reference Intakes (DRIs), as
set by the Institute of Medicine (IOM),
also serve as a source of evidence for
the Advisory Report and the Dietary
Guidelines. This multifaceted approach
allowed the Advisory Committee to
ask and answer scientific questions
about the relationship of diet and
health to systematically, objectively,
and transparently synthesize research
findings and to limit bias in its evaluation
of the totality of the evidence for the
topics it reviewed. This approach
also allowed one or more methods
to be used that were best suited to
comprehensively answer each question.
These methods are described here.

Page 7 — 2015-2020 Dietary Guidelines for Americans • Introduction

• Original Systematic Reviews.
The Advisory Committee used this
approach to systematically search
the scientific literature for relevant
articles; assess the methodologic
rigor of each included article; and
summarize, analyze, and grade the
evidence presented in the articles.
For systematic reviews, all studies
published by the time the literature
search was conducted were screened
for inclusion to ensure all available
evidence was reviewed in a systematic
manner. To preserve the integrity of the
process, individual studies that were
published after the systematic review
was concluded were not included
on an ad hoc basis. Recent studies
that were not included in the 2015
Advisory Committee’s review will be
available for consideration during the
development of the next edition of the
Dietary Guidelines.
The USDA Nutrition Evidence Library
(NEL) uses a systematic review
methodology designed to analyze
food, nutrition, and public health
science. The medical field has used
systematic reviews as the standard
practice for more than 25 years to
inform the development of national
guidelines for health professionals.
• Review of Existing Systematic
Reviews, Meta-Analyses, and
Reports by Federal Agencies or
Leading Scientific Organizations.
The Advisory Committee used this
method when a high-quality existing
review or report had already addressed
a question under consideration.
The approach involved applying a
systematic process to assess the
quality of the existing review or report
and to ensure that it presented a
comprehensive review of the Advisory
Committee’s question of interest.

At the time that the NEL was created
by USDA for use in informing the 2010
Dietary Guidelines, it was among
the first to apply the systematic
review methodology in the field of
nutrition. Thus, very few existing
nutrition-focused systematic reviews
were available for the 2010 Advisory
Committee to use. Since that time,
systematic reviews in the nutrition
field have become common practice.
Therefore, unlike the 2010 Advisory
Committee, the 2015 Advisory
Committee was able to use existing
reviews to answer many of its research
questions, preventing duplication of
effort. Existing systematic reviews
underwent quality assessment to
ensure they were just as rigorous
and were held to the same high
standards as the systematic reviews
conducted through the NEL.
• Data Analyses. The Advisory
Committee used national data from
Federal agencies to answer questions
about chronic disease prevalence
rates; food and nutrient intakes of the
U.S. population across age, sex, and
other demographic characteristics; and
nutrient content of foods.
For other questions, a new analysis
from existing data sets was
requested from the appropriate
Federal agency to provide the
answer to the question posed.
Data analyses tailored to a specific
question helped inform the Advisory
Committee’s recommendations.
• Food Pattern Modeling Analyses.
The Advisory Committee used this
method to estimate the effect on
diet quality of possible changes in
types or amounts of foods in the
USDA Food Patterns that it was
considering recommending. The USDA

Food Patterns describe the types and
amounts of foods[3] to eat that can
provide a healthy and nutritionally
adequate diet. The Food Patterns aim
to meet the DRIs while taking into
consideration current intakes in the
United States and systematic reviews
of scientific research. They were
developed to demonstrate how Dietary
Guidelines recommendations can be
met within an overall eating pattern.
Food pattern modeling analyses guided
by the Advisory Committee provided
objective information on the potential
nutritional effects of recommending an
eating pattern with specific changes,
such as selecting foods to increase
vitamin D intake or modifying
the pattern based on studies of
Mediterranean diets. The results
of the modeling analyses informed
the Committee’s recommendations
on specific topics, including keeping
recommendations grounded
within the structure of an overall
healthy eating pattern.
As part of its assessment of evidence
on diet and health, the Committee
also formulated recommendations
for future research. These research
recommendations reflect an
acknowledgment that knowledge about
nutrition, diet, and health associations
continues to evolve and that new findings
build on and enhance existing evidence.
The Advisory Committee’s work
culminated in the Scientific Report of
the 2015 Dietary Guidelines Advisory
Committee, which was submitted to the
Secretaries of HHS and of USDA and made
available for public and agency comment
in February 2015. For more information
about the Advisory Committee and its
review process and Advisory Report, visit
http://health.gov/dietaryguidelines/.

Stage 2:
Development of the
Dietary Guidelines
for Americans
In the second stage, HHS and USDA
develop the policy document Dietary
Guidelines, applying several process
steps to promote scientific rigor. Similar to
previous editions, this 8th edition builds
upon the preceding edition, with the
scientific justification for revisions
informed by the Advisory Committee’s
report and consideration of public
and Federal agency comments.
As previously mentioned, the public
is invited to submit written comments
to the Advisory Committee throughout
the entirety of its work as well as oral
comments at a public meeting. In addition,
after the Advisory Committee’s report
was submitted to the Secretaries, the
public is again invited to submit written
comments to the Federal Government
on the Advisory Committee’s final report
as well as oral comments at a public
meeting. Comments on the Advisory
Committee’s report are considered in the
development of the policy document,
placing emphasis on those with scientific
justification while ensuring that the
policy is based on the totality of the
evidence and not on individual studies.

[3] If not specified explicitly, references to “foods” refer to “foods and beverages.”

2015-2020 Dietary Guidelines for Americans • Introduction — Page 8

Federal agencies within HHS and
USDA have extensive, broad scientific
expertise in nutrition and health, as
well as experts who specialize in unique
aspects of nutrition and health. Federal
experts validate the rigor of the policy
document in multiple ways. After the
Advisory Committee’s report is complete,
Federal agencies provide comments
regarding the applicability and rigor of
the report for consideration in translating
the science into policy. Those who
update the policy document are Federal
experts with specialized knowledge
in the evidence under consideration
and its policy applications within the
Federal Government. These policy
writers include nutrition scientists,

Looking
Ahead to 2020—
Expanding
Guidance
Traditionally, the Dietary Guidelines
has focused on individuals
ages 2 and older in the United
States, including those who are
at increased risk of chronic
disease. This is the focus of the
recommendations in this edition as
well. However, the relationship of
early nutrition to health outcomes
throughout the lifespan has grown
as a public health interest, and it is
expected that evidence will become
sufficiently robust to support
additional dietary guidance in the
future. As mandated by Congress
in the Agricultural Act of 2014,
also known as the Farm Bill, the
Dietary Guidelines will expand to
include infants and toddlers (from
birth to age 2), as well as additional
guidance for women who are
pregnant, beginning with the 2020­
2025 edition.

policy experts, and communications
specialists. Consultation with other
Federal experts occurs throughout
the policy development process.

This information is provided to show
how much evidence is available and
how consistent the evidence is for a
particular statement or recommendation:

A peer-review step also is completed, in
which nonfederal experts independently
conduct a confidential review of the draft
policy document for clarity and technical
accuracy of the translation of the evidence
from the Advisory Report into policy
language. In addition, extensive review
and clearance of the policy document
also occurs by Federal experts within
the agencies of both Departments. The
Federal clearance of the policy document
culminates with review and approval by
the Secretaries of HHS and of USDA.

Strong evidence reflects a large,
high-quality, and/or consistent body
of evidence. There is a high level of
certainty that the evidence is relevant to
the population of interest, and additional
studies are unlikely to change conclusions
derived from this evidence. Topics that
are supported by strong evidence often
lead to policy recommendations with
the greatest emphasis because of the
confidence generated by the evidence.

The 2015-2020 Dietary Guidelines is built
around five Guidelines with accompanying
Key Recommendations that provide
detail on the elements of healthy eating
patterns. The Key Recommendations
represent the preponderance of the most
current scientific evidence. Emphasis
is placed on topics with the strongest
evidence or public health need, indicating
a low likelihood that new or additional
evidence would greatly change the
recommendation. Ultimately, the Dietary
Guidelines aims to represent the current
science on diet and health, provide foodbased guidance that meets nutrient needs,
and address areas of particular public
health importance in the United States.

Describing the Strength
of Evidence Supporting
Recommendations
Considerable evidence demonstrates
that a healthy diet and regular physical
activity can help improve health and
reduce the risk of certain chronic diseases.
Throughout, the 2015-2020 edition of the
Dietary Guidelines notes the strength of
evidence supporting its recommendations.

Page 9 — 2015-2020 Dietary Guidelines for Americans • Introduction

Moderate evidence reflects sufficient
evidence to draw conclusions. The
level of certainty may be restricted by
certain limitations in the evidence, such
as the amount of evidence available,
inconsistencies in findings, or limitations
in methodology or generalizability. Topics
that are supported by moderate evidence
can support recommendations of varying
emphasis, including complementing
those with a strong evidence base.
Limited evidence reflects either a
small number of studies, studies of weak
design or with inconsistent results, and/
or limitations on the generalizability of
the findings. When only limited evidence
is available on a topic, it is insufficient to
inform Key Recommendations. However,
policy statements are sometimes useful
for topics that have limited supporting
evidence, such as when the evidence for
those topics reinforces recommendations
on related topics that have a stronger
evidence base, to clarify that it is not
possible to make a recommendation, or
to identify an area of emerging research.
The evidence described in the Dietary
Guidelines also reflects an understanding
of the difference between association

and causation. Two factors may be
associated; however, this association
does not mean that one factor necessarily
causes the other. Often, several different
factors may contribute to a health
outcome. In some cases, scientific
conclusions are based on relationships or
associations because studies examining
cause and effect are not available.

Stage 3:
Implementing the
Dietary Guidelines
for Americans
In the third and final stage, the
Federal Government implements the
recommendations in the Dietary Guidelines.
Federal programs apply the Dietary
Guidelines to meet the needs of Americans
and specific population groups through food,
nutrition, and health policies and programs
and in nutrition education materials for the
public. Although the Dietary Guidelines
provides the foundation for Federal nutrition
and health initiatives, it is each Federal
agency’s purview and responsibility to
determine how best to implement the
Dietary Guidelines to serve its specific
audiences. For example, one way USDA and
other Federal agencies can implement the
Dietary Guidelines is through MyPlate, which
serves as a reminder to build healthy eating
patterns by making healthy choices across
the food groups. Both Federal and nonfederal
programs may use MyPlate as a resource
to help Americans make shifts in their daily
food and beverage choices to align with the
Dietary Guidelines. For more information
about Dietary Guidelines implementation for
the public through MyPlate, see Chapter 3.
Everyone Has a Role To Play in Supporting
Healthy Eating Patterns and Figure 3-2.

Implementation of the Dietary
Guidelines Through MyPlate
MyPlate is a Federal symbol that serves as a reminder to build healthy
eating patterns by making healthy choices across the food groups. For
more information about Dietary Guidelines implementation for the public
through MyPlate, see Chapter 3 and Figure 3-2.

The Dietary Guidelines recognizes that
many factors influence the diet and
physical activity choices individuals
make. The United States is a highly
diverse nation, with people from many
backgrounds, cultures, and traditions,
and with varied personal preferences. It
also acknowledges that income and life
circumstances play a major role in food
and physical activity decisions. Significant
health and food access disparities exist,
with nearly 15 percent of U.S. households
unable to acquire adequate food to meet

their needs because of insufficient income
or other resources for food.[4] These
factors—along with the settings in which
people live, learn, work, and play—can
have a profound impact on their choices.
In addition to implementation by the
Federal Government and as discussed
in Chapter 3, ample opportunities exist
for many other sectors of society to
implement the Dietary Guidelines in the
multiple settings they influence, from
home to school to work to community.

[4] U.S. Department of Agriculture. Economic Research Service. Food security in the U.S. Key Statistics and Graphics. [Updated September 8, 2015.] Available at: http://www.ers.usda.gov/
topics/food­ nutrition-assistance/food-security-in-the-us/key-statistics-graphics.aspx. Accessed June 10, 2015.

2015-2020 Dietary Guidelines for Americans • Introduction — Page 10

Aligning With the
Dietary Guidelines for
Americans: What Does
This Mean in Practice?
As introduced here and described in detail in the following
Chapters, the Dietary Guidelines describes adaptable eating
patterns that can help promote health and reduce risk of chronic
disease across the lifespan. It presents an array of options that
can be tailored to income levels and that can accommodate
cultural, ethnic, traditional, and personal preferences.
All segments of society—individuals, families, communities, businesses
and industries, organizations, governments, and others—can and
should “align with the Dietary Guidelines.” In practice, the goal is to take
the following actions in their entirety and maintain them over time:
• Make food and beverage choices that meet the Key
Recommendations for food groups, subgroups,
nutrients, and other components in combination to
contribute to overall healthy eating patterns.
• Meet nutritional needs primarily through foods. Foods provide
an array of nutrients and other components that are associated
with beneficial effects on health. Individuals should aim to
consume a diet that achieves the most recent DRIs, which
consider many factors, including the individual’s age, life stage,
and sex. In some cases, fortified foods and dietary supplements
may be useful in providing one or more nutrients that otherwise
may be consumed in less than recommended amounts or that
are of particular concern for specific population groups.
• Establish and maintain settings (e.g., homes, schools, worksites,
restaurants, stores) that support and encourage food and
beverage choices that help individuals make shifts to meet
the Key Recommendations for healthy eating patterns.
• Ensure that food is kept safe to eat by using the
principles of clean, separate, cook, and chill.[5]
• Establish and maintain sectors and settings that support and
encourage regular physical activity as part of a healthy lifestyle.
All of these actions are important individually, but they are
intended to be taken together. Aligning with the Dietary
Guidelines by taking these actions is powerful because it can
help change social norms and values and ultimately support a
new prevention and healthy lifestyle paradigm that will benefit
the U.S. population today as well as future generations.

[5] For more information on this action, see Appendix 14. Food Safety Principles and Guidance.

Page 11 — 2015-2020 Dietary Guidelines for Americans • Introduction

A Roadmap
to the 2015-2020
Edition of the
Dietary Guidelines
for Americans
People do not eat foods and nutrients
in isolation but in combination, and this
combination forms an overall eating
pattern. A growing body of research
has examined the relationship between
overall eating patterns, health, and
risk of chronic disease, and findings on
these relationships are sufficiently well
established to support dietary guidance.
As a result, eating patterns and their
food and nutrient characteristics are a
primary emphasis of the recommendations
in this 2015-2020 edition of the Dietary
Guidelines. This edition of the Dietary
Guidelines consists of this Introduction,
three chapters, and 14 appendixes:
• Chapter 1. Key Elements of
Healthy Eating Patterns discusses
the relationship of diet and physical
activity to health over the lifespan and
explains the principles of a healthy
eating pattern. The chapter provides
quantitative recommendations for a
Healthy U.S.-Style Eating Pattern at
the 2,000-calorie level as an example
to show how individuals can follow
these principles and recommendations.
It also includes two variations at
the same 2,000-calorie level as
examples of other healthy eating
patterns individuals can choose
based on personal preference: the
Healthy Mediterranean-Style Eating
Pattern and the Healthy Vegetarian
Eating Pattern. Chapter 1 focuses
on the first three Guidelines and
the Key Recommendations.

• Chapter 2. Shifts Needed To Align
With Healthy Eating Patterns
compares current food and nutrient
intakes in the United States to
recommendations and describes the
shifts in dietary choices that are
needed to align current intakes with
recommendations. Chapter 2 focuses
on the fourth Guideline.
• Chapter 3. Everyone Has a Role in
Supporting Healthy Eating
Patterns explains how all individuals
and segments of society in the

United States have an important
role to play in supporting healthy
eating and physical activity choices.
It outlines a variety of strategies
and actions that align with the
Dietary Guidelines. Chapter 3
focuses on the fifth Guideline.
• The Appendixes provide additional
information to support the
content of the chapters, including
recommendations from the Physical
Activity Guidelines for Americans;
calorie needs by age, sex, and level

of physical activity; the base Healthy
U.S.-Style Eating Pattern; two other
examples of healthy eating patterns:
the Healthy Mediterranean-Style and
Healthy Vegetarian Eating Patterns;
a glossary of terms; and nutritional
goals for various age-sex groups. The
Appendixes also include a list of
selected Government resources on
diet and physical activity; additional
information on alcohol; lists of food
sources of nutrients
of public health concern; and food
safety principles and guidance.

Terms To Know
Several terms are used to operationalize the principles and recommendations
of the 2015-2020 Dietary Guidelines. These terms are essential to
understanding the concepts discussed herein:
Eating Pattern—The combination of foods and beverages that constitute
an individual’s complete dietary intake over time. Often referred to as
a “dietary pattern,” an eating pattern may describe a customary way of
eating or a combination of foods recommended for consumption. Specific
examples include USDA Food Patterns and the Dietary Approaches to Stop
Hypertension (DASH) Eating Plan.
Nutrient Dense—A characteristic of foods and beverages that provide
vitamins, minerals, and other substances that contribute to adequate
nutrient intakes or may have positive health effects, with little or no solid
fats and added sugars, refined starches, and sodium. Ideally, these foods and
beverages also are in forms that retain naturally occurring components,
such as dietary fiber. All vegetables, fruits, whole grains, seafood, eggs, beans
and peas, unsalted nuts and seeds, fat-free and low-fat dairy products, and
lean meats and poultry—when prepared with little or no added solid fats,
sugars, refined starches, and sodium—are nutrient-dense foods. These foods
contribute to meeting food group recommendations within calorie and
sodium limits. The term “nutrient dense” indicates the nutrients and other
beneficial substances in a food have not been “diluted” by the addition of
calories from added solid fats, sugars, or refined starches, or by the solid fats
naturally present in the food.
Variety—A diverse assortment of foods and beverages across and within
all food groups and subgroups selected to fulfill the recommended amounts
without exceeding the limits for calories and other dietary components. For
example, in the vegetables food group, selecting a variety of foods could be
accomplished over the course of a week by choosing from all subgroups,
including dark green, red and orange, legumes (beans and peas), starchy, and
other vegetables.

2015-2020 Dietary Guidelines for Americans • Introduction — Page 12

CHAPTER

1

Key Elements of
Healthy Eating Patterns

Page 13 — 2015-2020 Dietary Guidelines for Americans • Chapter 1

Introduction

O

ver the course of any given
day, week, or year, individuals
consume foods and beverages[1]
in combination—an eating pattern. An
eating pattern is more than the sum
of its parts; it represents the totality
of what individuals habitually eat and
drink, and these dietary components act
synergistically in relation to health. As a
result, the eating pattern may be more
predictive of overall health status and
disease risk than individual foods or
nutrients. Thus, eating patterns, and their
food and nutrient components, are at the
core of the 2015-2020 Dietary Guidelines
for Americans. The goal of the Dietary
Guidelines is for individuals throughout
all stages of the lifespan to have eating
patterns that promote overall health and
help prevent chronic disease.

2. Focus on variety, nutrient
density, and amount. To meet
nutrient needs within calorie limits,
choose a variety of nutrient-dense
foods across and within all food
groups in recommended amounts.
3. Limit calories from added sugars
and saturated fats and reduce
sodium intake. Consume an eating
pattern low in added sugars,
saturated fats, and sodium. Cut back
on foods and beverages higher in
these components to amounts that
fit within healthy eating patterns.
4. Shift to healthier food and
beverage choices. Choose
nutrient-dense foods and beverages
across and within all food groups in
place of less healthy choices.
Consider cultural and personal
preferences to make these shifts
easier to accomplish and maintain.

This chapter defines the core
concepts of healthy eating and
physical activity patterns and focuses
on the first three Guidelines:

5. Support healthy eating patterns
for all. Everyone has a role in
helping to create and support
healthy eating patterns in multiple
settings nationwide, from home to
school to work to communities.

1. Follow a healthy eating pattern
across the lifespan. All food and
beverage choices matter. Choose
a healthy eating pattern at an
appropriate calorie level to help
achieve and maintain a healthy body
weight, support nutrient adequacy,
and reduce the risk of chronic disease.

The chapter first presents Key
Recommendations, which describe the
elements of a healthy eating pattern
and provide detail on how individuals
can follow the Guidelines, followed by
a description of the science supporting
healthy eating patterns. Then, the
Healthy U.S.-Style Eating Pattern at the

About This Chapter

2,000-calorie level is provided as an
example. A Closer Look Inside a Healthy
Eating Pattern provides details on each of
the food groups and other dietary
components of public health importance
in the United States. In addition, the
chapter provides two variations of the
Healthy U.S.-Style Eating Pattern as
examples of additional healthy eating
patterns—the Healthy MediterraneanStyle Eating Pattern and the Healthy
Vegetarian Eating Pattern. Both of these
patterns align with the Guidelines.
Finally, this chapter provides an overview
of healthy physical activity patterns.

[1] If not specified explicitly, references to “foods” refer to “foods and beverages.”

2015-2020 Dietary Guidelines for Americans • Chapter 1 — Page 14

Key Recommendations:
Components of Healthy
Eating Patterns

The Dietary Guidelines’ Key
Recommendations for healthy eating
patterns should be applied in their
entirety, given the interconnected
relationship that each dietary component
can have with others. As illustrated later

in this chapter, there is more than one
way to put these Key Recommendations
into action; this is exemplified by the
three eating patterns that translate and
integrate the Key Recommendations into
an overall healthy way to eat.

Key
Recommendations:
Consume a healthy eating pattern that accounts for all foods and beverages within
an appropriate calorie level.
A healthy eating pattern includes:[2]
• A variety of vegetables from all of the subgroups—dark green, red and orange, legumes (beans and peas), starchy,
and other
• Fruits, especially whole fruits
• Grains, at least half of which are whole grains
• Fat-free or low-fat dairy, including milk, yogurt, cheese, and/or fortified soy beverages
• A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), and nuts,
seeds, and soy products
• Oils
A healthy eating pattern limits:
• Saturated fats and trans fats, added sugars, and sodium
Key Recommendations that are quantitative are provided for several components of the diet that should
be limited. These components are of particular public health concern in the United States, and the specified
limits can help individuals achieve healthy eating patterns within calorie limits:
• Consume less than 10 percent of calories per day from added sugars[3]
• Consume less than 10 percent of calories per day from saturated fats[4]
• Consume less than 2,300 milligrams (mg) per day of sodium[5]
• If alcohol is consumed, it should be consumed in moderation—up to one drink per day for women and
up to two drinks per day for men—and only by adults of legal drinking age.[6]

[2] Definitions for each food group and subgroup are provided throughout the chapter and are compiled in Appendix 3. USDA Food Patterns: Healthy U.S.-Style Eating Pattern.
[3] The recommendation to limit intake of calories from added sugars to less than 10 percent per day is a target based on food pattern modeling and national data on intakes of calories
from added sugars that demonstrate the public health need to limit calories from added sugars to meet food group and nutrient needs within calorie limits. The limit on calories from added
sugars is not a Tolerable Upper Intake Level (UL) set by the Institute of Medicine (IOM). For most calorie levels, there are not enough calories available after meeting food group needs to
consume 10 percent of calories from added sugars and 10 percent of calories from saturated fats and still stay within calorie limits.
[4] The recommendation to limit intake of calories from saturated fats to less than 10 percent per day is a target based on evidence that replacing saturated fats with unsaturated fats is
associated with reduced risk of cardiovascular disease. The limit on calories from saturated fats is not a UL set by the IOM. For most calorie levels, there are not enough calories available
after meeting food group needs to consume 10 percent of calories from added sugars and 10 percent of calories from saturated fats and still stay within calorie limits.
[5] The recommendation to limit intake of sodium to less than 2,300 mg per day is the UL for individuals ages 14 years and older set by the IOM. The recommendations for children
younger than 14 years of age are the IOM age- and sex-appropriate ULs (see Appendix 7. Nutritional Goals for Age-Sex Groups Based on Dietary Reference Intakes and Dietary Guidelines
Recommendations).
[6] It is not recommended that individuals begin drinking or drink more for any reason. The amount of alcohol and calories in beverages varies and should be accounted for within the limits
of healthy eating patterns. Alcohol should be consumed only by adults of legal drinking age. There are many circumstances in which individuals should not drink, such as during pregnancy.
See Appendix 9. Alcohol for additional information.

Page 15 — 2015-2020 Dietary Guidelines for Americans • Chapter 1

Healthy Eating Patterns:
Dietary Principles
Healthy eating patterns support a
healthy body weight and can help
prevent and reduce the risk of chronic
disease throughout periods of growth,
development, and aging as well as during
pregnancy. The following principles apply
to meeting the Key Recommendations:
An eating pattern represents the
totality of all foods and beverages
consumed. All foods consumed as part
of a healthy eating pattern fit together

like a puzzle to meet nutritional needs
without exceeding limits, such as those
for saturated fats, added sugars, sodium,
and total calories. All forms of foods,
including fresh, canned, dried, and frozen,
can be included in healthy eating patterns.
Nutritional needs should be met
primarily from foods. Individuals should
aim to meet their nutrient needs through
healthy eating patterns that include
nutrient-dense foods. Foods in nutrientdense forms contain essential vitamins
and minerals and also dietary fiber and
other naturally occurring substances

that may have positive health effects. In
some cases, fortified foods and dietary
supplements may be useful in providing
one or more nutrients that otherwise may
be consumed in less than recommended
amounts (see Chapter 2. Shifts Needed
To Align With Healthy Eating Patterns).
Healthy eating patterns are
adaptable. Individuals have more
than one way to achieve a healthy
eating pattern. Any eating pattern can
be tailored to the individual’s sociocultural and personal preferences.

Healthy Physical Activity Patterns

Key
Recommendation:
Meet the Physical Activity Guidelines for Americans
In addition to consuming a healthy eating pattern, individuals in the United States should meet the Physical
Activity Guidelines for Americans.[7] Regular physical activity is one of the most important things individuals can
do to improve their health. The Physical Activity Guidelines, released by the U.S. Department of Health and Human
Services, provides a comprehensive set of recommendations for Americans on the amounts and types of physical
activity needed each day (see Appendix 1. Physical Activity Guidelines for Americans). Adults need at least 150
minutes of moderate intensity physical activity and should perform muscle-strengthening exercises on 2 or more
days each week. Youth ages 6 to 17 years need at least 60 minutes of physical activity per day, including aerobic,
muscle-strengthening, and bone-strengthening activities. Establishing and maintaining a regular physical activity
pattern can provide many health benefits. Strong evidence shows that regular physical activity helps people
maintain a healthy weight, prevent excessive weight gain, and lose weight when combined with a healthy eating
pattern lower in calories. Strong evidence also demonstrates that regular physical activity lowers the risk of early
death, coronary heart disease, stroke, high blood pressure, adverse blood lipid profile, type 2 diabetes, breast and
colon cancer, and metabolic syndrome; it also reduces depression and prevents falls. People can engage in regular
physical activity in a variety of ways throughout the day and by choosing activities they enjoy. The Physical Activity
Guidelines provides additional details on the benefits of physical activity and strategies to incorporate regular
physical activity into a healthy lifestyle.

[7] U.S. Department of Health and Human Services. 2008 Physical Activity Guidelines for Americans. Washington (DC): U.S. Department of Health and Human Services; 2008. ODPHP Publication No.
U0036. Available at: http://www.health.gov/paguidelines. Accessed August 6, 2015.

2015-2020 Dietary Guidelines for Americans • Chapter 1 — Page 16

The Science
Behind Healthy
Eating Patterns
The components of healthy eating
patterns recommended in this edition of
the Dietary Guidelines were developed
by integrating findings from systematic
reviews of scientific research, food
pattern modeling, and analyses of
current intake of the U.S. population:
• Systematic reviews of scientific
research examine relationships
between the overall diet, including
its constituent foods, beverages, and
nutrients, and health outcomes.
• Food pattern modeling assesses
how well various combinations
and amounts of foods from all food
groups would result in healthy
eating patterns that meet nutrient
needs and accommodate limits,
such as those for saturated fats,
added sugars, and sodium.
• Analyses of current intakes
identify areas of potential
public health concern.
Together, these complementary
approaches provide a robust evidence
base for healthy eating patterns that
both reduce risk of diet-related chronic
disease and ensure nutrient adequacy.
Scientific evidence supporting dietary
guidance has grown and evolved over
the decades. Previous editions of the
Dietary Guidelines relied on the evidence
of relationships between individual
nutrients, foods, and food groups and
health outcomes. Although this evidence
base continues to be substantial, foods
are not consumed in isolation, but rather
in various combinations over time—an
“eating pattern.” As previously noted,
dietary components of an eating pattern

can have interactive, synergistic, and
potentially cumulative relationships,
such that the eating pattern may be
more predictive of overall health status
and disease risk than individual foods
or nutrients. However, each identified
component of an eating pattern does not
necessarily have the same independent
relationship to health outcomes as
the total eating pattern, and each
identified component may not equally
contribute (or may be a marker for
other factors) to the associated health
outcome. An evidence base is now
available that evaluates overall eating
patterns and various health outcomes.

Associations
Between Eating
Patterns & Health
Evidence shows that healthy eating
patterns, as outlined in the Guidelines
and Key Recommendations, are
associated with positive health
outcomes. The evidence base for
associations between eating patterns
and specific health outcomes continues
to grow. Strong evidence shows that
healthy eating patterns are associated
with a reduced risk of cardiovascular
disease (CVD). Moderate evidence
indicates that healthy eating patterns
also are associated with a reduced risk of
type 2 diabetes, certain types of cancers
(such as colorectal and postmenopausal
breast cancers), overweight, and obesity.
Emerging evidence also suggests that
relationships may exist between eating
patterns and some neurocognitive
disorders and congenital anomalies.
Within this body of evidence, higher
intakes of vegetables and fruits
consistently have been identified
as characteristics of healthy eating
patterns; whole grains have been
identified as well, although with slightly

Page 17 — 2015-2020 Dietary Guidelines for Americans • Chapter 1

less consistency. Other characteristics
of healthy eating patterns have been
identified with less consistency and
include fat-free or low-fat dairy, seafood,
legumes, and nuts. Lower intakes of
meats, including processed meats;
processed poultry; sugar-sweetened
foods, particularly beverages; and
refined grains have often been identified
as characteristics of healthy eating
patterns. Additional information
about how food groups and dietary
components fit within healthy eating
patterns is discussed throughout the
2015-2020 Dietary Guidelines. For
example, as discussed later in this
chapter in the section About Meats
and Poultry, evidence from food pattern
modeling has demonstrated that lean
meats can be part of a healthy eating
pattern, but as discussed in Chapter 2,
average intakes of meats, poultry, and
eggs, a subgroup of the protein foods
group, are above recommendations in
the Healthy U.S.-Style Eating Pattern
for teen boys and adult men.

Associations
Between Dietary
Components
& Health
The evidence on food groups and various
health outcomes that is reflected in
this 2015-2020 edition of the Dietary
Guidelines complements and builds on
the evidence of the previous 2010 edition.
For example, research has shown that
vegetables and fruits are associated with
a reduced risk of many chronic diseases,
including CVD, and may be protective
against certain types of cancers.
Additionally, some evidence indicates
that whole grain intake may reduce risk
for CVD and is associated with lower
body weight. Research also has linked
dairy intake to improved bone health,
especially in children and adolescents.

A Closer Look Inside
Healthy Eating Patterns
The following sections describe a healthy
eating pattern and how following such a
pattern can help people meet the Guidelines
and its Key Recommendations. Throughout,
it uses the Healthy U.S.-Style Eating
Pattern as an example to illustrate the
specific amounts and limits for food groups
and other dietary components that make
up healthy eating patterns. The Healthy
U.S.-Style Eating Pattern is one of three
USDA Food Patterns and is based on the
types and proportions of foods Americans
typically consume, but in nutrient-dense
forms and appropriate amounts. Because
calorie needs vary based on age, sex,
height, weight, and level of physical activity
(see Appendix 2. Estimated Calorie Needs
per Day, by Age, Sex, and Physical Activity
Level), the pattern has been provided at
12 different calorie levels (see Appendix
3. USDA Food Patterns: Healthy U.S.-Style
Eating Pattern). The 2,000-calorie level
of the Pattern is shown in Table 1-1.
The Healthy U.S.-Style Eating Pattern
is the same as the primary USDA Food
Patterns of the 2010 Dietary Guidelines.
Two additional USDA Food Patterns—the
Healthy Mediterranean-Style Eating
Pattern and the Healthy Vegetarian Eating
Pattern—are found at the end of this
chapter and reflect other styles of eating
(see Appendix 4. USDA Food Patterns:
Healthy Mediterranean-Style Eating Pattern
and Appendix 5. USDA Food Patterns:
Healthy Vegetarian Eating Pattern). These
three patterns are examples of healthy
eating patterns that can be adapted based
on cultural and personal preferences. The
USDA Food Patterns also can be used as
guides to plan and serve meals not only
for the individual and household but in a
variety of other settings, including schools,
worksites, and other community settings.

Table 1-1.

Healthy U.S.-Style Eating Pattern at the
2,000-Calorie Level, With Daily or Weekly
Amounts From Food Groups, Subgroups,
& Components
Amount[b] in the
2,000-Calorie-Level Pattern

Food
Groupa

Vegetables

2½ c-eq/day

Dark Green

1½ c-eq/wk

Red & Orange

5½ c-eq/wk

Legumes (Beans & Peas)

1½ c-eq/wk

Starchy

5 c-eq/wk

Other

4 c-eq/wk

Fruits

2 c-eq/day

Grains

6 oz-eq/day

Whole Grains

≥ 3 oz-eq/day

Refined Grains

≤ 3 oz-eq/day

Dairy

3 c-eq/day

Protein Foods

5½ oz-eq/day

Seafood

8 oz-eq/wk

Meats, Poultry, Eggs

26 oz-eq/wk

Nuts, Seeds, Soy Products

5 oz-eq/wk

Oils

27 g/day

Limit on Calories for
Other Uses (% of Calories)c

270 kcal/day (14%)

[a] Definitions for each food group and subgroup are provided throughout the chapter and are compiled in
Appendix 3.

[b] Food group amounts shown in cup-(c) or ounce-(oz) equivalents (eq). Oils are shown in grams (g).

Quantity equivalents for each food group are defined in Appendix 3. Amounts will vary for those who
need less than 2,000 or more than 2,000 calories per day. See Appendix 3 for all 12 calorie levels of the
pattern.

[c] Assumes food choices to meet food group recommendations are in nutrient-dense forms. Calories

from added sugars, added refined starches, solid fats, alcohol, and/or to eat more than the recommended
amount of nutrient-dense foods are accounted for under this category.

NOTE: The total eating pattern should not exceed Dietary Guidelines limits for intake of calories from added
sugars and saturated fats and alcohol and should be within the Acceptable Macronutrient Distribution
Ranges for calories from protein, carbohydrate, and total fats. Most calorie patterns do not have enough
calories available after meeting food group needs to consume 10 percent of calories from added sugars
and 10 percent of calories from saturated fats and still stay within calorie limits. Values are rounded.

2015-2020 Dietary Guidelines for Americans • Chapter 1 — Page 18

The Healthy U.S.-Style Eating Pattern is
designed to meet the Recommended Dietary
Allowances (RDA) and Adequate Intakes for
essential nutrients, as well as Acceptable
Macronutrient Distribution Ranges (AMDR)

set by the Food and Nutrition Board of the
IOM. This eating pattern also conforms to
limits set by the IOM or Dietary Guidelines
for other nutrients or food components (see
Appendix 6. Glossary of Terms and Appendix 7.

Nutritional Goals for Age-Sex Groups Based
on Dietary Reference Intakes and Dietary
Guidelines Recommendations). Nutritional
goals for almost all nutrients are met (see
Appendix 3 for additional information).

Figure 1-1.

Cup- & Ounce-Equivalents
Within a food group, foods can come in many forms and are not created equal in
terms of what counts as a cup or an ounce. Some foods are more concentrated, and
some are more airy or contain more water. Cup- and ounce-equivalents identify the
amounts of foods from each food group with similar nutritional content. In addition,
portion sizes do not always align with one cup-equivalent or one ounce-equivalent.
See examples below for variability.
Vegetables

1/2 cup portion of
green beans is equal
to 1/2 cup-equivalent
vegetables

Fruits

1/2 cup portion of
strawberries is
equal to 1/2 cupequivalent fruit

Grains

1 slice of bread is
equal to 1 ounceequivalent grains

Dairy

Protein

Yogurt

1 large egg is equal
to 1 ounce-equivalent
protein foods

6 ounce portion of
fat-free yogurt is
equal to 3/4 cupequivalent dairy

2 tablespoons of peanut
butter is equal to 2 ounceequivalents protein foods

1 ounce portion of walnuts
is equal to 2 ounceequivalents protein foods
1 cup portion of raw
spinach is equal to
1/2 cup-equivalent
vegetables

3/4 cup portion of 100%
orange juice is equal to
3/4 cup-equivalent fruit

1/2 cup portion of
cooked brown rice
is equal to 1 ounceequivalent grains

1 1/2 ounces portion
of cheddar cheese
is equal to 1 cupequivalent dairy
1/2 cup portion of black
beans is equal to 2 ounceequivalents protein foods

1/4 cup portion of
raisins is equal to 1/2
cup-equivalent fruit

Page 19 — 2015-2020 Dietary Guidelines for Americans • Chapter 1

4 ounce portion of pork
is equal to 4 ounceequivalents protein foods

Importance of Calorie Balance
Within Healthy Eating Patterns
Managing calorie intake is fundamental to achieving and maintaining calorie balance—the balance
between the calories taken in from foods and the calories expended from metabolic processes and physical
activity. The best way to determine whether an eating pattern is at an appropriate number of calories is to
monitor body weight and adjust calorie intake and expenditure in physical activity based on changes in
weight over time.
All foods and many beverages contain calories, and the total number of calories varies depending on the
macronutrients in a food. On average, carbohydrates and protein contain 4 calories per gram, fats contain
9 calories per gram, and alcohol has 7 calories per gram. The total number of calories a person needs each
day varies depending on a number of factors, including the person’s age, sex, height, weight, and level of
physical activity (see Appendix 2). In addition, a need to lose, maintain, or gain weight and other factors
affect how many calories should be consumed.
All Americans—children, adolescents, adults, and older adults—are encouraged to achieve and/or
maintain a healthy body weight. General guidance for achieving and maintaining a healthy body weight
is provided below, and Appendix 8. Federal Resources for Information on Nutrition and Physical Activity
provides additional resources, including an evolving array of tools to facilitate Americans’ adoption of
healthy choices.
• Children and adolescents are encouraged to maintain calorie balance to support normal growth and
development without promoting excess weight gain. Children and adolescents who are overweight or
obese should change their eating and physical activity behaviors to maintain or reduce their rate of
weight gain while linear growth occurs, so that they can reduce body mass index (BMI) percentile toward
a healthy range.
• Before becoming pregnant, women are encouraged to achieve and maintain a healthy weight, and
women who are pregnant are encouraged to gain weight within gestational weight gain guidelines.[8]
• Adults who are obese should change their eating and physical activity behaviors to prevent additional
weight gain and/or promote weight loss. Adults who are overweight should not gain additional weight,
and those with one or more CVD risk factors (e.g., hypertension and hyperlipidemia) should change their
eating and physical activity behaviors to lose weight. To lose weight, most people need to reduce the
number of calories they get from foods and beverages and increase their physical activity. For a weight
loss of 1 to 1½ pounds per week, daily intake should be reduced by 500 to 750 calories. Eating patterns
that contain 1,200 to 1,500 calories each day can help most women lose weight safely, and eating patterns
that contain 1,500 to 1,800 calories each day are suitable for most men for weight loss. In adults who
are overweight or obese, if reduction in total calorie intake is achieved, a variety of eating patterns can
produce weight loss, particularly in the first 6 months to 2 years;[9] however, more research is needed on
the health implications of consuming these eating patterns long-term.
• Older adults, ages 65 years and older, who are overweight or obese are encouraged to prevent additional
weight gain. Among older adults who are obese, particularly those with CVD risk factors, intentional
weight loss can be beneficial and result in improved quality of life and reduced risk of chronic diseases
and associated disabilities.

[8] Institute of Medicine (IOM) and National Research Council (NRC). Weight gain during pregnancy: Reexamining the guidelines. Washington (DC): The National Academies Press; 2009.
[9] Jensen MD, Ryan DH, Apovian CM, Ard JD, Comuzzie AG, Donato KA, et al. 2013 AHA/ACC/TOS guideline for the management of overweight and obesity in adults: a report of the American
College of Cardiology/American Heart Association Task Force on Practice Guidelines and The Obesity Society. J Am Coll Cardiol. 2014;63(25 Pt B):2985-3023. PMID: 24239920. Available at: http://
www.ncbi.nlm.nih.gov/pubmed/24239920.

2015-2020 Dietary Guidelines for Americans • Chapter 1 — Page 20

Food Groups
Eating an appropriate mix of foods
from the food groups and subgroups—
within an appropriate calorie level—is
important to promote health. Each of
the food groups and their subgroups
provides an array of nutrients, and the
amounts recommended reflect eating
patterns that have been associated with
positive health outcomes. Foods from
all of the food groups should be eaten
in nutrient-dense forms. The following
sections describe the recommendations
for each of the food groups, highlight
nutrients for which the food group is
a key contributor, and describe special
considerations related to the food group.

Vegetables
Healthy Intake: Healthy eating patterns
include a variety of vegetables from all of
the five vegetable subgroups—dark green,
red and orange, legumes (beans and peas),
starchy, and other.[10] These include all
fresh, frozen, canned, and dried options in
cooked or raw forms, including vegetable
juices. The recommended amount of
vegetables in the Healthy U.S.-Style Eating
Pattern at the 2,000-calorie level is 2½
cup-equivalents of vegetables per day.
In addition, weekly amounts from each
vegetable subgroup are recommended to
ensure variety and meet nutrient needs.
Key Nutrient Contributions: Vegetables
are important sources of many nutrients,
including dietary fiber, potassium,
vitamin A,[11] vitamin C, vitamin K, copper,
magnesium, vitamin E, vitamin B6, folate,
iron, manganese, thiamin, niacin, and
choline. Each of the vegetable subgroups
contributes different combinations
of nutrients, making it important for
individuals to consume vegetables from
all the subgroups. For example, dark-green
vegetables provide the most vitamin K, red

About Legumes (Beans & Peas)
Legumes include kidney beans, pinto beans, white beans, black beans,
garbanzo beans (chickpeas), lima beans (mature, dried), split peas, lentils,
and edamame (green soybeans).
Legumes are excellent sources of protein. In addition, they provide other
nutrients that also are found in seafood, meats, and poultry, such as iron
and zinc. They are excellent sources of dietary fiber and of nutrients, such
as potassium and folate that also are found in other vegetables.
Because legumes have a similar nutrient profile to foods in both the
protein foods group and the vegetable group, they may be thought of
as either a vegetable or a protein food and thus, can be counted as a
vegetable or a protein food to meet recommended intakes.
Green peas and green (string) beans are not counted in the
legume subgroup, because their nutrient compositions are
not similar to legumes. Green peas are similar to starchy
vegetables and are grouped with them. Green beans are
grouped with the other vegetables subgroup, which includes
onions, iceberg lettuce, celery, and cabbage, because their
nutrient content is not similar to legumes.

and orange vegetables the most vitamin A,
legumes the most dietary fiber, and starchy
vegetables the most potassium. Vegetables
in the “other” vegetable subgroup provide a
wide range of nutrients in varying amounts.

Fruits

and 100% fruit juice. Whole fruits include
fresh, canned, frozen, and dried forms.
The recommended amount of fruits in the
Healthy U.S.-Style Eating Pattern at the
2,000-calorie level is 2 cup-equivalents per
day. One cup of 100% fruit juice counts
as 1 cup of fruit. Although fruit juice can
be part of healthy eating patterns, it is
lower than whole fruit in dietary fiber and
when consumed in excess can contribute
extra calories. Therefore, at least half of
the recommended amount of fruits should
come from whole fruits. When juices are
consumed, they should be 100% juice,
without added sugars. Also, when selecting
canned fruit, choose options that are lowest
in added sugars. One-half cup of dried
fruit counts as one cup-equivalent of fruit.
Similar to juice, when consumed in excess,
dried fruits can contribute extra calories.

Healthy Intake: Healthy eating patterns
include fruits, especially whole fruits. The
fruits food group includes whole fruits

Key Nutrient Contributions: Among
the many nutrients fruits provide are
dietary fiber, potassium, and vitamin C.

Considerations: To provide all of the
nutrients and potential health benefits
that vary across different types of
vegetables, the Healthy U.S.-Style Eating
Pattern includes weekly recommendations
for each subgroup. Vegetable choices
over time should vary and include
many different vegetables. Vegetables
should be consumed in a nutrient-dense
form, with limited additions such as
salt, butter, or creamy sauces. When
selecting frozen or canned vegetables,
choose those lower in sodium.

[10] Definitions for each food group and subgroup are provided throughout the chapter and are compiled in Appendix 3.
[11] In the form of provitamin A carotenoids

Page 21 — 2015-2020 Dietary Guidelines for Americans • Chapter 1

Considerations: Juices may be partially
fruit juice, and only the proportion that is
100% fruit juice counts (e.g., 1 cup of juice
that is 50% juice counts as ½ cup of fruit
juice). The remainder of the product may
contain added sugars. Sweetened juice
products with minimal juice content, such
as juice drinks, are considered to be sugarsweetened beverages rather than fruit juice
because they are primarily composed of
water with added sugars (see the Added
Sugars section). The percent of juice in a
beverage may be found on the package
label, such as “contains 25% juice” or
“100% fruit juice.” The amounts of fruit juice
allowed in the USDA Food Patterns for young
children align with the recommendation
from the American Academy of Pediatrics
that young children consume no more than
4 to 6 fluid ounces of 100% fruit juice per
day.[12] Fruits with small amounts of added
sugars can be accommodated in the diet
as long as calories from added sugars do
not exceed 10 percent per day and total
calorie intake remains within limits.

Grains
Healthy Intake: Healthy eating patterns
include whole grains and limit the intake
of refined grains and products made with
refined grains, especially those high in
saturated fats, added sugars, and/or sodium,
such as cookies, cakes, and some snack
foods. The grains food group includes grains
as single foods (e.g., rice, oatmeal, and
popcorn), as well as products that include
grains as an ingredient (e.g., breads, cereals,
crackers, and pasta). Grains are either whole
or refined. Whole grains (e.g., brown rice,
quinoa, and oats) contain the entire kernel,
including the endosperm, bran, and germ.
Refined grains differ from whole grains

in that the grains have been processed to
remove the bran and germ, which removes
dietary fiber, iron, and other nutrients. The
recommended amount of grains in the
Healthy U.S.-Style Eating Pattern at the
2,000-calorie level is 6 ounce-equivalents per
day. At least half of this amount should be
whole grains (see the How To Make at Least
Half of Grains Whole Grains call-out box).
Key Nutrient Contributions: Whole
grains are a source of nutrients, such as
dietary fiber, iron, zinc, manganese, folate,
magnesium, copper, thiamin, niacin, vitamin
B6, phosphorus, selenium, riboflavin, and
vitamin A.[13] Whole grains vary in their
dietary fiber content. Most refined grains
are enriched, a process that adds back iron
and four B vitamins (thiamin, riboflavin,
niacin, and folic acid). Because of this
process, the term “enriched grains” is often
used to describe these refined grains.
Considerations: Individuals who eat
refined grains should choose enriched grains.
Those who consume all of their grains as
whole grains should include some grains,
such as some whole-grain ready-to-eat
breakfast cereals, that have been fortified
with folic acid. This is particularly important
for women who are or are capable of
becoming pregnant, as folic acid fortification
in the United States has been successful
in reducing the incidence of neural tube
defects during fetal development. Although
grain products that are high in added
sugars and saturated fats, such as cookies,
cakes, and some snack foods, should be
limited, as discussed in the Added Sugars
and Saturated Fats sections, grains with
some added sugars and saturated fats
can fit within healthy eating patterns.

How To Make
at Least Half
of Grains
Whole Grains
A food is a 100-percent whole-grain
food if the only grains it contains are
whole grains. One ounce-equivalent
of whole grains has 16 g of whole
grains. The recommendation to
consume at least half of total grains as
whole grains can be met in a number
of ways.
The most direct way to meet the
whole grain recommendation is
to choose 100 percent whole-grain
foods for at least half of all grains
consumed. The relative amount
of whole grain in the food can be
inferred by the placement of the grain
in the ingredients list. The whole
grain should be the first ingredient—
or the second ingredient, after water.
For foods with multiple whole-grain
ingredients, they should appear near
the beginning of the ingredients list.
Many grain foods contain both whole
grains and refined grains. These foods
also can help people meet the whole
grain recommendation, especially if a
considerable proportion of the grain
ingredients is whole grains. Another
way to meet the recommendation
to make at least half of grains whole
grains is to choose products with at
least 50 percent of the total weight
as whole-grain ingredients.[14],[15] If a
food has at least 8 g of whole grains
per ounce-equivalent, it is at least half
whole grains.[16] Some product labels
show the whole grains health claim
or the grams of whole grain in the
product. This information may help
people identify food choices that have
a substantial amount of whole grains.

[12] American Academy of Pediatrics. Healthy Children, Fit Children: Answers to Common Questions From Parents About Nutrition and Fitness. 2011.
[13] In the form of provitamin A carotenoids
[14] Products that bear the U.S. Food and Drug Administration (FDA) health claim for whole grains have at least 51 percent of the total ingredients by weight as whole-grain ingredients; they also meet other criteria.
[15] Foods that meet the whole grain-rich criteria for the school meal programs contain 100 percent whole grain or a blend of whole-grain meal and/or flour and enriched meal and/or flour of which at least 50
percent is whole grain. The remaining 50 percent or less of grains, if any, must be enriched. http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf. Accessed October 22, 2015.
[16] Adapted from the Food Safety and Inspection Service (FSIS) guidance on whole-grain claims. Available at: http://www.fsis.usda.gov/wps/portal/fsis/home. Accessed November 25, 2015.

2015-2020 Dietary Guidelines for Americans • Chapter 1 — Page 22

2 cup-equivalents per day for children
ages 2 to 3 years, 2½ cup-equivalents per
day for children ages 4 to 8 years, and 3
cup-equivalents per day for adolescents
ages 9 to 18 years and for adults.
Key Nutrient Contributions: The dairy
group contributes many nutrients,
including calcium, phosphorus,
vitamin A, vitamin D (in products
fortified with vitamin D), riboflavin,
vitamin B12, protein, potassium, zinc,
choline, magnesium, and selenium.

Dairy
Healthy Intake: Healthy eating patterns
include fat-free and low-fat (1%) dairy,
including milk, yogurt, cheese, or fortified
soy beverages (commonly known as
“soymilk”). Soy beverages fortified
with calcium, vitamin A, and vitamin D,
are included as part of the dairy group
because they are similar to milk based
on nutrient composition and in their use
in meals. Other products sold as “milks”
but made from plants (e.g., almond, rice,
coconut, and hemp “milks”) may contain
calcium and be consumed as a source of
calcium, but they are not included as part
of the dairy group because their overall
nutritional content is not similar to dairy
milk and fortified soy beverages (soymilk).
The recommended amounts of dairy in
the Healthy U.S.-Style Pattern are based
on age rather than calorie level and are

Considerations: Fat-free and low-fat
(1%) dairy products provide the same
nutrients but less fat (and thus, fewer
calories) than higher fat options, such as
2% and whole milk and regular cheese.
Fat-free or low-fat milk and yogurt, in
comparison to cheese, contain less
saturated fats and sodium and more
potassium, vitamin A, and vitamin D.
Thus, increasing the proportion of dairy
intake that is fat-free or low-fat milk or
yogurt and decreasing the proportion
that is cheese would decrease saturated
fats and sodium and increase potassium,
vitamin A, and vitamin D provided from the
dairy group. Individuals who are lactose
intolerant can choose low-lactose and
lactose-free dairy products. Those who
are unable or choose not to consume
dairy products should consume foods that
provide the range of nutrients generally
obtained from dairy, including protein,
calcium, potassium, magnesium, vitamin
D, and vitamin A (e.g., fortified soy
beverages [soymilk]). Additional sources
of potassium, calcium, and vitamin D
are found in Appendix 10, Appendix
11, and Appendix 12, respectively.

Protein Foods
Healthy Intake: Healthy eating patterns
include a variety of protein foods in
nutrient-dense forms. The protein foods
group comprises a broad group of foods

Page 23 — 2015-2020 Dietary Guidelines for Americans • Chapter 1

from both animal and plant sources and
includes several subgroups: seafood;
meats, poultry, and eggs; and nuts,
seeds, and soy products. Legumes (beans
and peas) may also be considered part
of the protein foods group as well as
the vegetables group (see the About
Legumes (Beans and Peas) call-out box).
Protein also is found in some foods
from other food groups (e.g., dairy). The
recommendation for protein foods in
the Healthy U.S.-Style Eating Pattern
at the 2,000-calorie level is 5½ ounceequivalents of protein foods per day.
Key Nutrient Contributions: Protein
foods are important sources of nutrients
in addition to protein, including B vitamins
(e.g., niacin, vitamin B12, vitamin B6, and
riboflavin), selenium, choline, phosphorus,
zinc, copper, vitamin D, and vitamin E).
Nutrients provided by various types of
protein foods differ. For example, meats
provide the most zinc, while poultry
provides the most niacin. Meats, poultry,
and seafood provide heme iron, which
is more bioavailable than the non-heme
iron found in plant sources. Heme
iron is especially important for young
children and women who are capable of
becoming pregnant or who are pregnant.
Seafood provides the most vitamin B12
and vitamin D, in addition to almost all
of the polyunsaturated omega-3 fatty
acids, eicosapentaenoic acid (EPA), and
docosahexaenoic acid (DHA), in the
Patterns (see the About Seafood call-out
box). Eggs provide the most choline, and
nuts and seeds provide the most vitamin
E. Soy products are a source of copper,
manganese, and iron, as are legumes.
Considerations: For balance and flexibility
within the food group, the Healthy U.S.­
Style Eating Pattern includes weekly
recommendations for the subgroups:
seafood; meats, poultry, and eggs; and
nuts, seeds, and soy products. A specific

recommendation for at least 8 ounceequivalents of seafood per week also
is included for the 2,000-calorie level
(see the About Seafood call-out box).
One-half ounce of nuts or seeds counts
as 1 ounce-equivalent of protein foods,
and because they are high in calories,
they should be eaten in small portions

and used to replace other protein foods
rather than being added to the diet.
When selecting protein foods, nuts and
seeds should be unsalted, and meats and
poultry should be consumed in lean forms.
Processed meats and processed poultry
are sources of sodium and saturated
fats, and intake of these products can

be accommodated as long as sodium,
saturated fats, added sugars, and total
calories are within limits in the resulting
eating pattern (see the About Meats
and Poultry call-out box). The inclusion
of protein foods from plants allows
vegetarian options to be accommodated.

About Seafood
Seafood, which includes fish and shellfish, received particular attention in the 2010 Dietary Guidelines because of
evidence of health benefits for the general populations as well as for women who are pregnant or breastfeeding. For
the general population, consumption of about 8 ounces per week of a variety of seafood, which provide an average
consumption of 250 mg per day of EPA and DHA, is associated with reduced cardiac deaths among individuals with
and without preexisting CVD. Similarly, consumption by women who are pregnant or breastfeeding of at least 8
ounces per week from seafood choices that are sources of DHA is associated with improved infant health outcomes.
The recommendation to consume 8 or more ounces per week (less for young children) of seafood is for the total
package of nutrients that seafood provides, including its EPA and DHA content. Some seafood choices with higher
amounts of EPA and DHA should be included.
Strong evidence from mostly prospective cohort studies but also randomized controlled trials has shown that eating
patterns that include seafood are associated with reduced risk of CVD, and moderate evidence indicates that these
eating patterns are associated with reduced risk of obesity. As described earlier, eating patterns consist of multiple,
interacting food components and the relationships to health exist for the overall eating pattern, not necessarily to
an isolated aspect of the diet.
Mercury is a heavy metal found in the form of methyl mercury in seafood in varying levels. Seafood choices higher
in EPA and DHA but lower in methyl mercury are encouraged.[17] Seafood varieties commonly consumed in the
United States that are higher in EPA and DHA and lower in methyl mercury include salmon, anchovies, herring,
shad, sardines, Pacific oysters, trout, and Atlantic and Pacific mackerel (not king mackerel, which is high in methyl
mercury). Individuals who regularly consume more than the recommended amounts of seafood that are in the
Healthy U.S-Style Pattern should choose a mix of seafood that emphasizes choices relatively low in methyl mercury.
Some canned seafood, such as anchovies, may be high in sodium. To keep sodium intake below recommended
limits, individuals can use the Nutrition Facts label to compare sodium amounts.
Women who are pregnant or breastfeeding should consume at least 8 and up to 12 ounces[18] of a variety of seafood
per week, from choices that are lower in methyl mercury. Obstetricians and pediatricians should provide guidance
on how to make healthy food choices that include seafood. Women who are pregnant or breastfeeding and young
children should not eat certain types of fish that are high in methyl mercury.[19]

[17] State and local advisories provide information to guide consumers who eat fish caught from local waters. See the EPA website, “Fish Consumption Advisories, General Information.”
Available at: http://water.epa.gov/scitech/swguidance/fishshellfish/fishadvisories/general.cfm. Accessed September 26, 2015.
[18] Cooked, edible portion
[19] The U.S. Food and Drug Administration (FDA) and the U.S. Environmental Protection Agency (EPA) provide joint guidance regarding seafood consumption for women who are pregnant or
breastfeeding and young children. For more information, see the FDA and EPA websites www.FDA.gov/fishadvice; www.EPA.gov/fishadvice.

2015-2020 Dietary Guidelines for Americans • Chapter 1 — Page 24

About Meats & Poultry
Meat, also known as red meat, includes all forms of beef, pork, lamb, veal, goat, and nonbird game (e.g., venison, bison, and elk). Poultry includes all forms of chicken, turkey, duck,
geese, guineas, and game birds (e.g., quail and pheasant). Meats and poultry vary in fat
content and include both fresh and processed forms. Lean meats and poultry contain less
than 10 g of fat, 4.5 g or less of saturated fats, and less than 95 mg of cholesterol per 100 g
and per labeled serving size (e.g., 95% lean ground beef, pork tenderloin, and skinless
chicken or turkey breast). Processed meats and processed poultry (e.g., sausages, luncheon
meats, bacon, and beef jerky) are products preserved by smoking, curing, salting, and/or
the addition of chemical preservatives.
Strong evidence from mostly prospective cohort studies but also randomized controlled trials has shown
that eating patterns that include lower intake of meats as well as processed meats and processed poultry
are associated with reduced risk of CVD in adults. Moderate evidence indicates that these eating patterns
are associated with reduced risk of obesity, type 2 diabetes, and some types of cancer in adults. As
described earlier, eating patterns consist of multiple, interacting food components, and the relationships
to health exist for the overall eating pattern, not necessarily to an isolated aspect of the diet. Much of
this research on eating patterns has grouped together all meats and poultry, regardless of fat content or
processing, though some evidence has identified lean meats and lean poultry in healthy eating patterns.
In separate analyses, food pattern modeling has demonstrated that lean meats and lean poultry can
contribute important nutrients within limits for sodium, calories from saturated fats and added sugars,
and total calories when consumed in recommended amounts in healthy eating patterns, such as the
Healthy U.S.-Style and Mediterranean-Style Eating Patterns.
The recommendation for the meats, poultry, and eggs subgroup in the Healthy U.S.-Style Eating Pattern
at the 2,000-calorie level is 26 ounce-equivalents per week. This is the same as the amount that was in the
primary USDA Food Patterns of the 2010 Dietary Guidelines. As discussed in Chapter 2, average intakes
of meats, poultry, and eggs for teen boys and adult men are above recommendations in the Healthy
U.S.-Style Eating Pattern. For those who eat animal products, the recommendation for the protein foods
subgroup of meats, poultry, and eggs can be met by consuming a variety of lean meats, lean poultry, and
eggs. Choices within these eating patterns may include processed meats and processed poultry as long
as the resulting eating pattern is within limits for sodium, calories from saturated fats and added sugars,
and total calories.

Oils
Healthy Intake: Oils are fats
that contain a high percentage of
monounsaturated and polyunsaturated
fats and are liquid at room temperature.
Although they are not a food group,
oils are emphasized as part of healthy
eating patterns because they are the
major source of essential fatty acids
and vitamin E. Commonly consumed
oils extracted from plants include
canola, corn, olive, peanut, safflower,
soybean, and sunflower oils. Oils also
are naturally present in nuts, seeds,

seafood, olives, and avocados. The fat
in some tropical plants, such as coconut
oil, palm kernel oil, and palm oil, are not
included in the oils category because
they do not resemble other oils in their
composition. Specifically, they contain
a higher percentage of saturated fats
than other oils (see Dietary Fats: The
Basics call-out box). The recommendation
for oils in the Healthy U.S.-Style Eating
Pattern at the 2,000-calorie level is
27 g (about 5 teaspoons) per day.
Key Nutrient Contributions: Oils provide
essential fatty acids and vitamin E.

Page 25 — 2015-2020 Dietary Guidelines for Americans • Chapter 1

Considerations: Oils are part of healthy
eating patterns, but because they are
a concentrated source of calories, the
amount consumed should be within the
AMDR for total fats without exceeding
calorie limits. Oils should replace solid
fats rather than being added to the diet.
More information on types of fats is
provided in the Dietary Fats: The Basics
call-out box, and information on the
relationship between dietary fats and
health is discussed in the Saturated Fats,
Trans Fats, and Cholesterol section.

Dietary Fats: The Basics
Dietary fats are found in both plant and animal foods. They supply calories and help with the absorption of the
fat-soluble vitamins A, D, E, and K. Some also are good sources of two essential fatty acids—linoleic acid and
α-linolenic acid.
All dietary fats are composed of a mix of polyunsaturated, monounsaturated, and saturated fatty acids, in varied
proportions (Figure 1-2). For example, most of the fatty acids in butter are saturated, but it also contains some
monounsaturated and polyunsaturated fatty acids. Oils are mostly unsaturated fatty acids, though they have small
amounts of saturated fatty acids.

Figure 1-2.

Fatty Acid Profiles of Common Fats & Oils
Saturated Fatty Acids

Solid
Fats

Oils

Monounsaturated Fatty Acids

Polyunsaturated Fatty Acids

Coconut Oil*
Palm Kernel Oil*
Butter
Beef Fat (Tallow)
Palm Oil*
Pork Fat (Lard)
Chicken Fat
Shortening**
Cottonseed Oil
Salmon Oil
Peanut Oil
Soybean Oil
Sesame Oil
Olive Oil
Corn Oil
Avocado Oil
Sunflower Oil
Safflower Oil
Canola Oil

0

10

20

30

40

50

60

70

80

90

100

Fatty Acid Composition (Percent of Total)

* Coconut, palm kernel, and palm oil are called oils because they come from plants. However, they are solid or semi-solid at room temperature due to their high
content of short-chain saturated fatty acids. They are considered solid fats for nutritional purposes.
** Shortening may be made from partially hydrogenated vegetable oil, which contains trans fatty acids.

DATA SOURCES: U.S. Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference.
Release 27, 2015. Available at: http://ndb.nal.usda.gov/. Accessed August 31, 2015.

2015-2020 Dietary Guidelines for Americans • Chapter 1 — Page 26

Dietary Fats: The Basics (continued...)
• Polyunsaturated fatty acids (polyunsaturated fats[20]) are found in greatest amounts in sunflower, corn,
soybean, and cottonseed oils; walnuts; pine nuts; and sesame, sunflower, pumpkin, and flax seeds. Only
small amounts of polyunsaturated fats are found in most animal fats. Omega-3 (n-3) fatty acids are a type of
polyunsaturated fats found in seafood, such as salmon, trout, herring, tuna, and mackerel, and in flax seeds and
walnuts. EPA and DHA are long chain n-3 fatty acids found in seafood.
• Monounsaturated fatty acids (monounsaturated fats) are found in greatest amounts in olive, canola, peanut,
sunflower, and safflower oils, and in avocados, peanut butter, and most nuts. Monounsaturated fats also are part
of most animal fats such as fats from chicken, pork, beef, and wild game.
• Saturated fatty acids (saturated fats) are found in the greatest amounts in coconut and palm kernel oils, in
butter and beef fats, and in palm oil. They also are found in other animal fats, such as pork and chicken fats and
in other plant fats, such as nuts.
• Trans fatty acids (trans fats) are unsaturated fats found primarily in partially hydrogenated vegetable oils and
foods containing these oils and in ruminant (animal) fats. They are structurally different from the unsaturated
fatty acids that occur naturally in plant foods and differ in their health effects.
The proportions of fatty acids in a particular fat determine the physical form of the fat:
• Fats with a higher amount of polyunsaturated and monounsaturated fatty acids are usually liquid at room
temperature and are referred to as “oils.”
• Fats with a higher amount of saturated fatty acids are usually solid at room temperature and are referred to as
“solid fats.” Fats containing trans fatty acids are also classified as solid fats, although they may or may not be
solid at room temperature.
A relevant detail in the complexity of making food-based recommendations that consider nutrients is the
difference between the terms “saturated fats” and “solid fats.” Although they are closely related terms, saturated
fats and solid fats are not synonymous. The term “saturated fats” refers to saturated fatty acids, a nutrient found in
foods, while the term “solid fats” describes the physical manifestation of the fats in a food. Some solid fats, such as
the strip of fat around a piece of meat, can easily be seen. Other solid fats are not so visible. For example, the solid
fats in whole milk are suspended in the fluid milk by the process of homogenization.
Margarines and margarine-like vegetable oil spreads are food products composed of one or more oils or solid fats
designed to replace butter, which is high in saturated fats. These products may be sold in sticks, tubs, bottles, or
sprays. Margarine and vegetable oil spreads generally contain less saturated fats than butter. However, they vary
in their total fat and calorie content and in the fat and oil blends used to make them and, thus, in the proportions
of saturated, unsaturated, and trans fats they contain. It is important to read the Nutrition Facts label to identify
the calorie and saturated and trans fats content of the spread and choose foods with no trans fats and lower
amounts of saturated fats.
The Dietary Guidelines provides recommendations on saturated fats as well as on solid fats because its aim is to
improve the health of the U.S. population through food-based guidance. It includes recommendations on saturated
fats because of the strong relationship of this nutrient to a health outcome (CVD risk). It includes recommendations
on solid fats because, as discussed in Chapter 2, they are abundant in the diets of the U.S. population, and reducing
solid fats when making food choices is an important way to reduce saturated fats and excess calories.

[20] The term “fats” rather than “fatty acids” is generally used in this document when discussing categories of fatty acids (e.g., unsaturated, saturated, trans) for consistency with the Nutrition Facts
label and other Federal materials.

Page 27 — 2015-2020 Dietary Guidelines for Americans • Chapter 1

Limits on Calories That Remain
After Food Group Needs Are
Met in Nutrient-Dense Forms
The USDA Food Patterns are designed
to meet food group and nutrient
recommendations while staying within
calorie needs. To achieve this goal, the
Patterns are based on consuming foods
in their nutrient-dense forms (i.e., without
added sugars and in the leanest and lowest
fat forms, see Appendix 6). For nearly
all calorie levels, most of the calories in
the USDA Food Patterns are needed for
nutrient-dense food choices, and only a
limited number remain for other uses. These
calories are indicated in the USDA Food
Patterns as “limits on calories for other
uses.” For example, after food group needs
are met in the Healthy U.S.-Style Eating
Pattern from 1,000 to 1,600 calories, only
100 to 170 calories per day remain within
the limit for other uses. In the 2,000-calorie
pattern, the limit for other uses is 270
calories and in the 2,800-calorie pattern,
400 calories (see Appendix 3, Appendix 4,
and Appendix 5). Calories up to the limit
for the specific pattern can be used to
eat foods that are not in nutrient-dense
forms (e.g., to accommodate calories from
added sugars, added refined starches,
or solid fats) or to eat more than the
recommended amount of nutrient-dense
foods. If alcohol is consumed, calories
from alcoholic beverages should also be
accounted for within this limit to keep total
calorie intake at an appropriate level.
As discussed in Chapter 2, in contrast
to the healthy choices that make up the
Patterns, foods from most food groups as
they are typically consumed in the United
States are not in nutrient-dense forms.
In addition, foods and beverages are
consumed that are primarily composed of
added sugars and/or solid fats, and provide

excess calories without contributing to
meeting food group recommendations.
The excess calories consumed from these
sources far exceed the limited number of
calories available for choices other than
nutrient-dense foods in each food group.
From a public health perspective, it is
important to identify the calories that are
needed to meet food group needs to help
inform guidance on limits from calories from
added sugars, solid fats, alcohol[21], or other
sources, in order to help individuals move
toward healthy eating patterns within calorie
limits. The USDA Food Patterns can be used
to plan and serve meals for individuals,
households, and in a variety of organizational
settings (e.g., schools, worksites, and other
community settings). The limit on calories
for other uses can assist in determining
how to plan and select foods that can fit
within healthy eating patterns, such as how
many calories are available to select foods
from a food group that are not in nutrientdense forms. As discussed in the next
portion of the chapter, additional constraints
apply related to other dietary components
when building healthy eating patterns.

Other Dietary Components
In addition to the food groups, it is important
to consider other food components when
making food and beverage choices. The
components discussed here include
added sugars, saturated fats, trans fats,
cholesterol, sodium, alcohol, and caffeine.
For each component, information is provided
on how the component relates to eating
patterns and outlines considerations related
to the component. See Chapter 2
for a further discussion of each of these
components, current intakes, and shifts
that are needed to help individuals
align with a healthy eating pattern.

Added Sugars
Healthy Intake: Added sugars include
syrups and other caloric sweeteners.
When sugars are added to foods and
beverages to sweeten them, they add
calories without contributing essential
nutrients. Consumption of added sugars
can make it difficult for individuals to meet
their nutrient needs while staying within
calorie limits. Naturally occurring sugars,
such as those in fruit or milk, are not added
sugars. Specific examples of added sugars
that can be listed as an ingredient include
brown sugar, corn sweetener, corn syrup,
dextrose, fructose, glucose, high-fructose
corn syrup, honey, invert sugar, lactose,
malt syrup, maltose, molasses, raw sugar,
sucrose, trehalose, and turbinado sugar.
Healthy eating patterns limit added sugars
to less than 10 percent of calories per day.
This recommendation is a target to help
the public achieve a healthy eating pattern,
which means meeting nutrient and food
group needs through nutrient-dense food
and beverage choices and staying within
calorie limits. When added sugars in foods
and beverages exceed 10 percent of calories,
a healthy eating pattern may be difficult
to achieve. This target also is informed
by national data on intakes of calories
from added sugars, which as discussed in
Chapter 2, account on average for almost
270 calories, or more than 13 percent of
calories per day in the U.S. population.

[21] It is not recommended that individuals begin drinking or drink more for any reason. The amount of alcohol and calories in beverages varies and should be accounted for within the limits of
healthy eating patterns. Alcohol should be consumed only by adults of legal drinking age. There are many circumstances in which individuals should not drink, such as during pregnancy. See
Appendix 9. Alcohol for additional information.

2015-2020 Dietary Guidelines for Americans • Chapter 1 — Page 28

Figure 1-3.

Hidden Components in Eating Patterns
Many of the foods and beverages we eat contain sodium, saturated fats, and added sugars. Making careful choices, as in this
example, keeps amounts of these components within their limits while meeting nutrient needs to achieve a healthy eating pattern.

Contributes:
Sodium*

Saturated Fats

Added Sugars

Breakfast
Bagel with Peanut Butter
& Banana
Whole Wheat Bagel
Creamy Peanut
Butter
Banana

Coffee with Milk
& Sugar
Whole Milk
Sugar

½ regular bagel (4 oz)
2 tablespoons

Fat-free Strawberry
Yogurt
8 ounces

¼ cup
2 teaspoons

1 medium

726 Calories

Lunch

Tuna Salad Sandwich with
Lettuce & Mayo
100% Whole
Wheat Bread
Canned Tuna
Mayonnaise
Chopped Celery
Lettuce

2 slices
2 ounces
2 teaspoons
2 tablespoons
1 medium leaf

Carrots

4 Baby Carrots

Raisins

¼ Cup

Low-fat Milk
(1%)
1 Cup

507 Calories
* Foods very low in sodium not marked

Page 29 — 2015-2020 Dietary Guidelines for Americans • Chapter 1

Contributes:
Sodium*

Added Sugars

Saturated Fats

Dinner
Spaghetti & Meatballs
Spaghetti
Spaghetti Sauce
Diced Tomatoes
(canned, no salt added)
Meatballs
Parmesan Cheese

1 cup, cooked
¼ cup
¼ cup

Apple, Raw

½ medium

Water, Tap

1 cup

Garden Salad
Mixed Greens
Cucumber
Avocado
Garbanzo Beans
(canned, low sodium)
Cheddar Cheese
(reduced fat)
Ranch Salad
Dressing

3 medium meatballs
1 tablespoon

1 cup
3 slices
¼ cup, cubed
¼ cup
3 tablespoons,
shredded
1 tablespoon

761 Calories

Total
Sodium: 2,253 mg

less than or equal to 2,300 mg

Calories From
Saturated Fats: 153
(8% of Total Calories)

less than or equal to 10% of calories

Calories From
Added Sugars: 164
(8% of Total Calories)

less than or equal to 10% of calories

1,995 Calories
* Foods very low in sodium not marked

2015-2020 Dietary Guidelines for Americans • Chapter 1 — Page 30

The USDA Food Patterns show that an eating
pattern with enough foods from all food
groups to meet nutrient needs without eating
too many calories has only limited room for
calories from added sugars. At most lower
calorie levels (i.e., 1,200 to 1,800 calories),
the calories that remain after meeting food
group recommendations in nutrient-dense
forms (“limits on calories for other uses”)
are less than 10 percent per day of calories;
however, at higher calorie levels, the limits
on calories for other uses are more than 10
percent per day. The recommendation to limit
added sugars to no more than 10 percent of
calories is a target that applies to all calorie
levels to help individuals move toward
healthy eating patterns within calorie limits.
Although the evidence for added sugars
and health outcomes is still developing,
the recommendation to limit calories from
added sugars is consistent with research
examining eating patterns and health. Strong
evidence from mostly prospective cohort
studies but also randomized controlled
trials has shown that eating patterns that
include lower intake of sources of added
sugars are associated with reduced risk
of CVD in adults, and moderate evidence
indicates that these eating patterns are
associated with reduced risk of obesity,
type 2 diabetes, and some types of cancer
in adults. As described earlier, eating
patterns consist of multiple, interacting
food components, and the relationships to
health exist for the overall eating pattern,
not necessarily to an isolated aspect of
the diet. Moderate evidence indicates a
relationship between added sugars and
dental caries in children and adults.
Considerations: Added sugars provide
sweetness that can help improve the
palatability of foods, help with preservation,
and/or contribute to functional attributes
such as viscosity, texture, body, color,

and browning capability. As discussed in
Chapter 2, the two main sources of added
sugars in U.S. diets are sugar-sweetened
beverages and snacks and sweets. Many
foods high in calories from added sugars
provide few or no essential nutrients or
dietary fiber and, therefore, may contribute
to excess calorie intake without contributing
to diet quality; intake of these foods should
be limited to help achieve healthy eating
patterns within calorie limits. There is room
for Americans to include limited amounts
of added sugars in their eating patterns,
including to improve the palatability of
some nutrient-dense foods, such as fruits
and vegetables that are naturally tart (e.g.,
cranberries and rhubarb). Healthy eating
patterns can accommodate other nutrientdense foods with small amounts of added
sugars, such as whole-grain breakfast
cereals or fat-free yogurt, as long as
calories from added sugars do not exceed
10 percent per day, total carbohydrate
intake remains within the AMDR, and
total calorie intake remains within limits.
It should be noted that replacing added
sugars with high-intensity sweeteners may
reduce calorie intake in the short-term, yet
questions remain about their effectiveness
as a long-term weight management strategy.
High-intensity sweeteners that have
been approved by the U.S. Food and Drug
Administration (FDA) include saccharin,
aspartame, acesulfame potassium (Ace-K),
and sucralose.[22] Based on the available
scientific evidence, these high-intensity
sweeteners have been determined to be
safe for the general population. This means
that there is reasonable certainty of no
harm under the intended conditions of use
because the estimated daily intake is not
expected to exceed the acceptable daily
intake for each sweetener. The FDA has
determined that the estimated daily intake
of these high-intensity sweeteners would

not exceed the acceptable daily intake, even
for high consumers of each substance.

Saturated Fats, Trans Fats,
& Cholesterol
Saturated Fats
Healthy Intake: Intake of saturated
fats should be limited to less than 10
percent of calories per day by replacing
them with unsaturated fats and while
keeping total dietary fats within the ageappropriate AMDR. The human body uses
some saturated fats for physiological and
structural functions, but it makes more than
enough to meet those needs. Individuals
2 years and older therefore have no
dietary requirement for saturated fats.
Strong and consistent evidence shows that
replacing saturated fats with unsaturated
fats, especially polyunsaturated fats, is
associated with reduced blood levels
of total cholesterol and of low-density
lipoprotein-cholesterol (LDL-cholesterol).
Additionally, strong and consistent evidence
shows that replacing saturated fats
with polyunsaturated fats is associated
with a reduced risk of CVD events (heart
attacks) and CVD-related deaths.
Some evidence has shown that replacing
saturated fats with plant sources of
monounsaturated fats, such as olive oil and
nuts, may be associated with a reduced
risk of CVD. However, the evidence base

[22] For more information, see: FDA. High-Intensity Sweeteners. May 19, 2014. [Updated November 5, 2014.] Available at: http://www.fda.gov/food/ingredientspackaginglabeling/
foodadditivesingredients/ucm397716.htm. Accessed October 19, 2015. This page provides a link to “Additional Information about High-Intensity Sweeteners Permitted for use in Food in the United
States” which includes more information on types and uses of high-intensity sweeteners and the scientific evidence evaluated by the FDA for safety for the general population.

Page 31 — 2015-2020 Dietary Guidelines for Americans • Chapter 1

for monounsaturated fats is not as strong
as the evidence base for replacement
with polyunsaturated fats. Evidence has
also shown that replacing saturated fats
with carbohydrates reduces blood levels
of total and LDL-cholesterol, but increases
blood levels of triglycerides and reduces
high-density lipoprotein-cholesterol
(HDL-cholesterol). Replacing total fat or
saturated fats with carbohydrates is not
associated with reduced risk of CVD.
Additional research is needed to determine
whether this relationship is consistent
across categories of carbohydrates (e.g.,
whole versus refined grains; intrinsic
versus added sugars), as they may have
different associations with various
health outcomes. Therefore, saturated
fats in the diet should be replaced with
polyunsaturated and monounsaturated fats.
Considerations: As discussed in Chapter 2,
the main sources of saturated fats in the U.S.
diet include mixed dishes containing cheese,
meat, or both, such as burgers, sandwiches,
and tacos; pizza; rice, pasta, and grain
dishes; and meat, poultry, and seafood
dishes. Although some saturated fats are
inherent in foods, others are added. Healthy
eating patterns can accommodate nutrientdense foods with small amounts of saturated
fats, as long as calories from saturated fats
do not exceed 10 percent per day, intake of
total fats remains within the AMDR, and
total calorie intake remains within limits.
When possible, foods high in saturated
fats should be replaced with foods high in
unsaturated fats, and other choices to reduce
solid fats should be made (see Chapter 2).
Trans Fats
Individuals should limit intake of trans fats
to as low as possible by limiting foods
that contain synthetic sources of trans
fats, such as partially hydrogenated oils

in margarines, and by limiting other solid
fats. A number of studies have observed
an association between increased intake
of trans fats and increased risk of CVD.
This increased risk is due, in part, to
its LDL-cholesterol-raising effect.

Dietary Cholesterol

Trans fats occur naturally in some foods
and also are produced in a process called
hydrogenation. Hydrogenation is used
by food manufacturers to make products
containing unsaturated fatty acids solid at
room temperature (i.e., more saturated) and
therefore more resistant to becoming spoiled
or rancid. Partial hydrogenation means that
some, but not all, unsaturated fatty acids
are converted to saturated fatty acids; some
of the unsaturated fatty acids are changed
from a cis to trans configuration. Trans fatty
acids produced this way are referred to as
“artificial” or “industrially produced” trans
fatty acids. Artificial trans fatty acids are
found in the partially hydrogenated oils[23]
used in some margarines, snack foods,
and prepared desserts as a replacement
for saturated fatty acids. Although food
manufacturers and restaurants have reduced
the amounts of artificial trans fats in many
foods in recent years, these fats can still
be found in some processed foods, such as
some desserts, microwave popcorn, frozen
pizza, margarines, and coffee creamers.

The Key Recommendation from the 2010
Dietary Guidelines to limit consumption
of dietary cholesterol to 300 mg per day
is not included in the 2015 edition, but
this change does not suggest that dietary
cholesterol is no longer important to consider
when building healthy eating patterns. As
recommended by the IOM,[24] individuals
should eat as little dietary cholesterol as
possible while consuming a healthy eating
pattern. In general, foods that are higher in
dietary cholesterol, such as fatty meats and
high-fat dairy products, are also higher in
saturated fats. The USDA Food Patterns are
limited in saturated fats, and because of the
commonality of food sources of saturated
fats and dietary cholesterol, the Patterns are
also low in dietary cholesterol. For example,
the Healthy U.S.-Style Eating Pattern
contains approximately 100 to 300 mg of
cholesterol across the 12 calorie levels.
Current average intake of dietary cholesterol
among those 1 year and older in the United
States is approximately 270 mg per day.

Naturally occurring trans fats, known as
“natural” or “ruminant” trans fats, are
produced by ruminant animals. Natural trans
fats are present in small quantities in dairy
products and meats, and consuming fat-free
or low-fat dairy products and lean meats and
poultry will reduce the intake of natural trans
fats from these foods. Because natural trans
fats are present in dairy products and meats
in only small quantities and these foods can
be important sources of nutrients, these foods
do not need to be eliminated from the diet.

Strong evidence from mostly prospective
cohort studies but also randomized
controlled trials has shown that eating
patterns that include lower intake of dietary
cholesterol are associated with reduced risk
of CVD, and moderate evidence indicates
that these eating patterns are associated
with reduced risk of obesity. As described
earlier, eating patterns consist of multiple,
interacting food components and the
relationships to health exist for the overall
eating pattern, not necessarily to an isolated
aspect of the diet. More research is needed

The body uses cholesterol for physiological
and structural functions but makes
more than enough for these purposes.
Therefore, people do not need to
obtain cholesterol through foods.

[23] The FDA has determined that partially hydrogenated oils, which are the primary dietary source of industrially produced trans fats, are no longer generally recognized as safe (GRAS), with
compliance expected by June 18, 2018. FDA. Final Determination Regarding Partionally Hydrogenated Oils. Federal Register. June 17, 2015;80(116):34650-34670. Available at: https://www.
federalregister.gov/articles/2015/06/17/2015-14883/final-determination-regarding-partially-hydrogenated-oils. Accessed October 20, 2015.
[24] Institute of Medicine. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington (DC): The National Academies Press; 2002.

2015-2020 Dietary Guidelines for Americans • Chapter 1 — Page 32

Dietary Approaches to Stop Hypertension (DASH)
The DASH dietary pattern is an example of a healthy eating pattern and has many of the same characteristics as the
Healthy U.S.-Style Eating Pattern. The DASH dietary pattern and several variations have been tested in randomized
controlled clinical trials to study the effect of the DASH dietary pattern on CVD risk factors. The original DASH trial
demonstrated that the DASH dietary pattern lowered blood pressure and LDL-cholesterol levels, resulting in reduced
CVD risk, compared to diets that resembled a typical American diet. The DASH-Sodium trial confirmed the beneficial
blood pressure and LDL-cholesterol effects of the DASH eating pattern at three levels of dietary sodium intake and
also demonstrated a step-wise lowering of blood pressure as sodium intake was reduced. The OmniHeart Trial
found that replacing some of the carbohydrates in DASH with the same amount of either protein or unsaturated fats
lowered blood pressure and LDL-cholesterol levels more than the original DASH dietary pattern.
The DASH Eating Plan is high in vegetables, fruits, low-fat dairy products, whole grains, poultry, fish, beans,
and nuts and is low in sweets, sugar-sweetened beverages, and red meats. It is low in saturated fats and
rich in potassium, calcium, and magnesium, as well as dietary fiber and protein. It also is lower in sodium
than the typical American diet, and includes menus with two levels of sodium, 2,300 and 1,500 mg per day.
Additional details on DASH are available at http://www.nhlbi.nih.gov/health/health-topics/topics/dash.

Caffeine
Caffeine is not a nutrient; it is a dietary component that functions in the body as a stimulant.
Caffeine occurs naturally in plants (e.g., coffee beans, tea leaves, cocoa beans, kola nuts). It also is
added to foods and beverages (e.g., caffeinated soda, energy drinks). If caffeine is added to a food, it must
be included in the listing of ingredients on the food label.[25] Most intake of caffeine in the United States comes
from coffee, tea, and soda. Caffeinated beverages vary widely in their caffeine content. Caffeinated coffee beverages
include drip/brewed coffee (12 mg/fl oz), instant coffee (8 mg/fl oz), espresso (64 mg/fl oz), and specialty beverages
made from coffee or espresso, such as cappuccinos and lattes. Amounts of caffeine in other beverages such as brewed
black tea (6 mg/fl oz), brewed green tea (2-5 mg/fl oz), and caffeinated soda[26] (1-4 mg/fl oz) also vary. Beverages
within the energy drinks category have the greatest variability (3-35 mg/fl oz).
Much of the available evidence on caffeine focuses on coffee intake. Moderate coffee consumption (three to five 8-oz
cups/day or providing up to 400 mg/day of caffeine) can be incorporated into healthy eating patterns. This guidance
on coffee is informed by strong and consistent evidence showing that, in healthy adults, moderate coffee consumption
is not associated with an increased risk of major chronic diseases (e.g., cancer) or premature death, especially from
CVD. However, individuals who do not consume caffeinated coffee or other caffeinated beverages are not encouraged
to incorporate them into their eating pattern. Limited and mixed evidence is available from randomized controlled
trials examining the relationship between those energy drinks which have high caffeine content and cardiovascular
risk factors and other health outcomes. In addition, caffeinated beverages, such as some sodas or energy drinks,
may include calories from added sugars, and although coffee itself has minimal calories, coffee beverages often
contain added calories from cream, whole or 2% milk, creamer, and added sugars, which should be limited. The same
considerations apply to calories added to tea or other similar beverages.
Those who choose to drink alcohol should be cautious about mixing caffeine and alcohol together or consuming them
at the same time; see Appendix 9. Alcohol for additional discussion. In addition, women who are capable of becoming
pregnant or who are trying to, or who are pregnant, and those who are breastfeeding should consult their health care
providers for advice concerning caffeine consumption.

[25] Some dietary supplements such as energy shots also contain caffeine, but the amount of caffeine in these products is not required to be disclosed
[26] Caffeine is a substance that is generally recognized as safe (GRAS) in cola-type beverages by the U.S. Food and Drug Administration for use by adults and children. Code
of Federal Regulation Title 21, Subchapter B, Part 182, Subpart B. Caffeine. U.S. Government Printing Office. November 23, 2015. Available at: http://www.ecfr.gov/cgi-bin/
retrieveECFR?gp=1&SID=f8c3068e9ec0062a3b4078cfa6361cf6&ty=HTML&h=L&mc=true&r=SECTION&n=se21.3.182_11180.

Page 33 — 2015-2020 Dietary Guidelines for Americans • Chapter 1

regarding the dose-response relationship
between dietary cholesterol and blood
cholesterol levels. Adequate evidence is not
available for a quantitative limit for dietary
cholesterol specific to the Dietary Guidelines.
Dietary cholesterol is found only in animal
foods such as egg yolk, dairy products,
shellfish, meats, and poultry. A few foods,
notably egg yolks and some shellfish,
are higher in dietary cholesterol but not
saturated fats. Eggs and shellfish can be
consumed along with a variety of other
choices within and across the subgroup
recommendations of the protein foods group.

Sodium
Healthy Intake: The scientific consensus
from expert bodies, such as the IOM, the
American Heart Association, and Dietary
Guidelines Advisory Committees, is that
average sodium intake, which is currently
3,440 mg per day (see Chapter 2), is too
high and should be reduced. Healthy eating
patterns limit sodium to less than 2,300 mg
per day for adults and children ages 14 years
and older and to the age- and sex-appropriate
Tolerable Upper Intake Levels (UL) of sodium
for children younger than 14 years (see
Appendix 7). Sodium is an essential nutrient
and is needed by the body in relatively
small quantities, provided that substantial
sweating does not occur.[27] Sodium is
primarily consumed as salt (sodium chloride).
The limits for sodium are the age- and
sex-appropriate ULs. The UL is the highest
daily nutrient intake level that is likely
to pose no risk of adverse health effects
to almost all individuals in the general
population. The recommendation for adults
and children ages 14 years and older to
limit sodium intake to less than 2,300 mg
per day is based on evidence showing a

linear dose-response relationship between
increased sodium intake and increased blood
pressure in adults. In addition, moderate
evidence suggests an association between
increased sodium intake and increased risk
of CVD in adults. However, this evidence is
not as consistent as the evidence on blood
pressure, a surrogate indicator of CVD risk.
Calorie intake is highly associated with
sodium intake (i.e., the more foods and
beverages people consume, the more
sodium they tend to consume). Because
children have lower calorie needs than
adults, the IOM established lower ULs
for children younger than 14 years of
age based on median intake of calories.
Similar to adults, moderate evidence also
indicates that the linear dose-response
relationship between sodium intake and
blood pressure is found in children as well.
Adults with prehypertension and hypertension
would particularly benefit from blood pressure
lowering. For these individuals, further
reduction to 1,500 mg per day can result
in even greater blood pressure reduction.
Because of the linear dose-response
relationship between sodium intake and
blood pressure, every incremental decrease
in sodium intake that moves toward
recommended limits is encouraged. Even
without reaching the limits for sodium intake,
strong evidence indicates that reductions
in sodium intake can lower blood pressure
among people with prehypertension and
hypertension. Further, strong evidence
has demonstrated that adults who would
benefit from blood pressure lowering should
combine the Dietary Approaches to Stop
Hypertension (DASH) dietary pattern with
lower sodium intake (see Dietary Approaches
to Stop Hypertension call-out box).

Considerations: As a food ingredient,
sodium has multiple uses, such as in curing
meat, baking, thickening, enhancing flavor
(including the flavor of other ingredients),
as a preservative, and in retaining moisture.
For example, some fresh meats have sodium
solutions added to help retain moisture in
cooking. As discussed in Chapter 2, sodium is
found in foods across the food supply, including
mixed dishes such as burgers, sandwiches,
and tacos; rice, pasta, and grain dishes; pizza;
meat, poultry, and seafood dishes; and soups.
Multiple strategies should be implemented
to reduce sodium intake to the recommended
limits (see Chapter 3. Everyone Has a Role
in Supporting Healthy Eating Patterns).

Alcohol
Alcohol is not a component of the USDA Food
Patterns. The Dietary Guidelines does not
recommend that individuals who do not drink
alcohol start drinking for any reason. If alcohol
is consumed, it should be in moderation—up
to one drink per day for women and up to
two drinks per day for men—and only by
adults of legal drinking age.[6] There are also
many circumstances in which individuals
should not drink, such as during pregnancy.
For the purposes of evaluating amounts of
alcohol that may be consumed, the Dietary
Guidelines includes drink-equivalents. One
alcoholic drink-equivalent is described as
containing 14 g (0.6 fl oz) of pure alcohol.
[28]
The following are reference beverages
that are one alcoholic drink-equivalent: 12
fluid ounces of regular beer (5% alcohol), 5
fluid ounces of wine (12% alcohol), or 1.5
fluid ounces of 80 proof distilled spirits (40%
alcohol).[29] The amount of alcohol and calories
in beverages varies and should be accounted
for within the limits of healthy eating patterns
so that calorie limits are not exceeded. See
Appendix 9. Alcohol for additional information.

[27] The IOM set an Adequate Intake (AI) level for sodium to meet the sodium needs of healthy and moderately active individuals. Because of increased loss of sodium from sweat, the AI does not
apply to highly active individuals and workers exposed to extreme heat stress, estimated to be less than 1 percent of the U.S. population. Institute of Medicine. Dietary Reference Intakes for Water,
Potassium, Sodium, Chloride, and Sulfate. Washington (DC): The National Academies Press; 2005.
[28] Bowman SA, Clemens JC, Friday JE, Thoerig RC, and Moshfegh AJ. 2014. Food Patterns Equivalents Database 2011-12: Methodology and User Guide [Online]. Food Surveys Research Group,
Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland. Available at: http://www.ars.usda.gov/nea/bhnrc/fsrg. Accessed
November 3, 2015. For additional information, see the National Institute on Alcohol Abuse and Alcoholism (NIAAA) webpage available at: http://rethinkingdrinking.niaaa.nih.gov/.
[29] Drink-equivalents are not intended to serve as a standard drink definition for regulatory purposes.

2015-2020 Dietary Guidelines for Americans • Chapter 1 — Page 34

Examples of
Other Healthy
Eating Patterns
The U.S. population consumes many
different styles of eating patterns other
than the “typical American pattern” that
provides the basis for the Healthy U.S.­
Style Eating Pattern (see Appendix 3
and Table 1-1). There are many ways
to consume a healthy eating pattern,
and the evidence to support multiple
approaches has expanded over time.
The Healthy Mediterranean-Style
Eating Pattern and Healthy Vegetarian
Eating Pattern, which were developed
by modifying the Healthy U.S.-Style
Eating Pattern, are two examples of
healthy eating patterns individuals may
choose based on personal preference.
Similar to the Healthy U.S.-Style Eating
Pattern, these patterns were designed
to consider the types and proportions of
foods Americans typically consume, but
in nutrient-dense forms and appropriate
amounts, which result in eating patterns
that are attainable and relevant in the U.S.
population. Additionally, healthy eating
patterns can be flexible with respect to
the intake of carbohydrate, protein, and
fat within the context of the AMDR.[30]
As with the Healthy U.S.-Style Eating
Pattern, each provides recommended
intakes at 12 different calorie levels
(see Appendix 4 and Appendix 5). The
2,000 calorie level for each Pattern is
shown here as an example (Table 1-2).

Healthy MediterraneanStyle Eating Pattern
A Healthy Mediterranean-Style Eating
Pattern (Appendix 4) was designed by
modifying the Healthy U.S.-Style Eating

[30] Institute of Medicine. Dietary Reference Intakes for
Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol,
Protein, and Amino Acids. Washington (DC): The National
Academies Press; 2002.

Table 1-2.

Composition of the Healthy Mediterranean-Style
& Healthy Vegetarian Eating Patterns at the
2 ,000-Calorie Level,[a] With Daily or Weekly Amounts
From Food Groups, Subgroups, & Components
Healthy MediterraneanStyle Eating Pattern

Healthy Vegetarian
Eating Pattern

2½ c-eq/day

2½ c-eq/day

Dark Green

1½ c-eq/week

1½ c-eq/week

Red & Orange

5½ c-eq/week

5½ c-eq/week

Legumes (Beans & Peas)

1½ c-eq/week

3 c-eq/week[c]

Starchy

5 c-eq/week

5 c-eq/week

Other

4 c-eq/week

4 c-eq/week

Fruits

2½ c-eq/day

2 c-eq/day

Grains

6 oz-eq/day

6½ oz-eq/day

Whole Grains

≥3 oz-eq/day

≥3½ oz-eq/day

Refined Grains

≤3 oz-eq/day

≤3 oz-eq/day

2 c-eq/day

3 c-eq/day

6½ oz-eq/day

3½ oz-eq/day[c]

Seafood

15 oz-eq/week[d]

—

Meats, Poultry, Eggs

26 oz-eq/week

3 oz-eq/week (eggs)

Nuts, Seeds, Soy Products

5 oz-eq/week

14 oz-eq/week

27 g/day

27 g/day

260 kcal/day (13%)

290 kcal/day (15%)

Food Group[b]

Vegetables

Dairy
Protein Foods

Oils
Limit on Calories for
Other Uses (% of Calories)[e]

[a] Food group amounts shown in cup- (c) or ounce- (oz) equivalents (eq). Oils are shown in grams (g). Quantity
equivalents for each food group are defined in Appendix 3. Amounts will vary for those who need less than 2,000
or more than 2,000 calories per day. See Appendix 4 and Appendix 5 for all 12 calorie levels of the patterns.
[b] Definitions for each food group and subgroup are provided throughout the chapter and are compiled in
Appendix 3.
[c] Vegetarian patterns include 1½ cups per week of legumes as a vegetable subgroup, and an additional 6 oz-eq
(1½ cups) per week of legumes as a protein food. The total amount is shown here as legumes in the vegetable
group.
[d] The FDA and EPA provide additional guidance regarding seafood consumption for women who are pregnant
or breastfeeding and young children. For more information, see the FDA or EPA websites www.FDA.gov/
fishadvice; www.EPA.gov/fishadvice.
[e] Assumes food choices to meet food group recommendations are in nutrient-dense forms. Calories from added
sugars, solid fats, added refined starches, alcohol, and/or to eat more than the recommended amount of nutrientdense foods are accounted for under this category.
NOTE: The total eating pattern should not exceed Dietary Guidelines limits for intake of calories from added
sugars and saturated fats and alcohol and should be within the Acceptable Macronutrient Distribution
Ranges for calories from protein, carbohydrate, and total fats. Most calorie patterns do not have enough
calories available after meeting food group needs to consume 10 percent of calories from added sugars and
10 percent of calories from saturated fats and still stay within calorie limits. Values are rounded.

Page 35 — 2015-2020 Dietary Guidelines for Americans • Chapter 1

Pattern, taking into account food group
intakes from studies examining the
associations between MediterraneanStyle eating patterns and health.
The Healthy Mediterranean-Style Eating
Pattern contains more fruits and seafood
and less dairy than does the Healthy U.S.­
Style Eating Pattern. The healthfulness of
the Healthy Mediterranean-Style Pattern
was evaluated based on its similarity to
Mediterranean-Style patterns described
in studies with positive health outcomes
rather than on meeting specified nutrient
standards. However, nutrient content
of the Pattern was assessed and found
to be similar to the Healthy U.S.-Style
Eating Pattern, except for calcium and
vitamin D. Calcium and vitamin D are
lower because the amounts of dairy were
decreased, as shown in Appendix 4, to
more closely match data from studies of
Mediterranean-Style eating patterns.

Healthy Vegetarian
Eating Pattern
A Healthy Vegetarian Eating Pattern
(Appendix 5) replaces the previous Lacto­
ovo Vegetarian Adaptation of the USDA
Food Patterns from the 2010 Dietary
Guidelines. The Healthy Vegetarian
Eating Pattern was developed taking into
account food choices of self-identified
vegetarians in the National Health and
Nutrition Examination Survey (NHANES)
and provides recommendations to
meet the Dietary Guidelines for those
who follow a vegetarian pattern.
In comparison to the Healthy U.S.-Style
Eating Pattern, the Healthy Vegetarian
Eating Pattern includes more legumes
(beans and peas), soy products, nuts
and seeds, and whole grains. It contains
no meats, poultry, or seafood, and is
identical to the Healthy U.S.-Style Eating
Pattern in amounts of all other food
groups. The Pattern is similar in meeting

nutrient standards to the Healthy U.S.­
Style Pattern, but is somewhat higher
in calcium and dietary fiber and lower
in vitamin D, due to differences in the
foods included in the protein foods group,
specifically more tofu and beans and
no seafood, as shown in Appendix 5.

Summary
The 2015-2020 Dietary Guidelines provides
Guidelines and Key Recommendations
with clear guidance for individuals to
enhance eating and physical activity
patterns. Implementation of these
Guidelines will help promote health and
prevent chronic disease in the United
States. At the core of this guidance is the
importance of consuming overall healthy
eating patterns, including vegetables,
fruits, grains, dairy, protein foods, and
oils—eaten within an appropriate calorie
level and in forms with limited amounts
of saturated fats, added sugars, and
sodium. Examples of how to put this
guidance into practice are provided by
the Healthy U.S.-Style Eating Pattern
and its two variations, a Healthy
Mediterranean-Style Eating Pattern and
a Healthy Vegetarian Eating Pattern.

2015-2020 Dietary Guidelines for Americans • Chapter 1 — Page 36

CHAPTER

2

Shifts Needed To Align
With Healthy Eating Patterns

Page 37 — 2015-2020 Dietary Guidelines for Americans • Chapter 2

Introduction

F

ollowing healthy eating patterns is
vital to health. This chapter provides a
snapshot of current eating patterns of
people in the United States in comparison
to the recommendations in Chapter 1. Key
Elements of Healthy Eating Patterns and
describes shifts that are needed to align
current intakes to recommendations. In
some cases, the news is good—for certain
aspects of eating patterns, some individuals
are following the guidance or are close to
meeting the recommendations. However,
other aspects of the diet are far from the
recommendations. Most Americans would
benefit from shifting food choices both
within and across food groups and from
current food choices to nutrient-dense
choices. Some shifts that are needed are
minor and can be accomplished by making
simple substitutions, while others will
require greater effort to accomplish.

About This Chapter
This chapter focuses on the
fourth Dietary Guideline:
1. Follow a healthy eating pattern
across the lifespan. All food and
beverage choices matter. Choose a
healthy eating pattern at an appropriate
calorie level to help achieve and
maintain a healthy body weight, support
nutrient adequacy, and reduce the risk of
chronic disease.
2. Focus on variety, nutrient density,
and amount. To meet nutrient
needs within calorie limits, choose
a variety of nutrient-dense foods across
and within all food groups
in recommended amounts.
3. Limit calories from added sugars
and saturated fats and reduce
sodium intake. Consume an

eating pattern low in added sugars,
saturated fats, and sodium. Cut back on
foods and beverages higher in these
components to amounts that fit within
healthy eating patterns.
4. Shift to healthier food and beverage
choices. Choose nutrient-dense foods
and beverages across and within all
food groups in place of less healthy
choices. Consider cultural and personal
preferences to make these shifts
easier to accomplish and maintain.
5. Support healthy eating patterns for
all. Everyone has a role in helping to
create and support healthy eating patterns
in multiple settings nationwide, from
home to school to work to communities.
The chapter includes quantitative
information on intakes and common sources
of food groups, their subgroups, and other
dietary components, including nutrients.
The chapter also includes strategies
to help shift current eating patterns
toward the healthy patterns described
in Chapter 1. Complementary strategies
to support individuals in their effort to
make shifts are discussed in greater
detail in Chapter 3. Everyone Has a Role
in Supporting Healthy Eating Patterns.

Current Eating Patterns
in the United States
The typical eating patterns currently
consumed by many in the United States
do not align with the Dietary Guidelines.
As shown in Figure 2-1, when compared
to the Healthy U.S.-Style Pattern:
• About three-fourths of the population
has an eating pattern that is low in
vegetables, fruits, dairy, and oils.

• More than half of the population
is meeting or exceeding total
grain and total protein foods
recommendations, but, as discussed
later in the chapter, are not meeting the
recommendations for the subgroups
within each of these food groups.
• Most Americans exceed the
recommendations for added sugars,
saturated fats, and sodium.
In addition, the eating patterns of many
are too high in calories. Calorie intake
over time, in comparison to calorie needs,
is best evaluated by measuring body
weight status. The high percentage of the
population that is overweight or obese
suggests that many in the United States
overconsume calories. As documented in
the Introduction, Table I-1, more than
two-thirds of all adults and nearly onethird of all children and youth in the United
States are either overweight or obese.
Current eating patterns can be moved
toward healthier eating patterns by making
shifts in food choices over time. Making
these shifts can help support a healthy
body weight, meet nutrient needs, and
lessen the risk for chronic disease.
The following sections highlight average
intakes of the food groups and other
dietary components for age-sex groups
and show that, in some cases, individuals
are close to meeting recommendations,
but in others, more substantial change is
needed. They also provide examples of
foods commonly consumed. Understanding
what current intakes are and how food
groups and other dietary components are
consumed can help inform shifts that are
needed to support healthy eating patterns.
In this chapter, intakes of food groups and
other dietary components are described in
two ways:

2015-2020 Dietary Guidelines for Americans • Chapter 2 — Page 38

1. the total amount consumed from all
sources in comparison to recommendations
or limits, and 2. the proportion of this
intake that comes from different food

categories based on the form in which
foods are eaten—such as soups,
sandwiches, or burritos. The What
We Eat in American (WWEIA) Food

Categories[1] provide insight into the
sources of food group and nutrient intakes
and are therefore useful in identifying
strategies to improve eating patterns.

Figure 2-1.

Dietary Intakes Compared to Recommendations.
Percent of the U.S. Population Ages 1 Year & Older
Who Are Below, At, or Above Each Dietary Goal or Limit
Intake Below
Recommendation
or Above Limit

Vegetables

Intake At/Above
Recommendation
or Below Limit

Food Group of Dietary Component

Fruit
Total Grains
Dairy
Protein Foods
Oils
Added Sugars
Saturated Fat
Sodium

100

80

60

40

20

Percent of Population Below
Recommendation or Limit

0

20

40

60

80

100

Percent of Population Above
Recommendation or Limit

NOTE: The center (0) line is the goal or limit. For most, those represented by the orange sections of the bars, shifting toward the center line will
improve their eating pattern.
- group. Healthy U.S.-Style
- Food Patterns, which vary based on
DATA SOURCES: What We Eat in America, NHANES 2007-2010 for average intakes by age-sex
age, sex, and activity level, for recommended intakes and limits.

[1] The What We Eat in America (WWEIA) Food Categories provide an application to analyze foods and beverages as consumed. Each of the food and beverage items that can be reported in WWEIA,
National Health and Nutrition Examination Survey, are placed in one of the mutually exclusive food categories. More information about the WWEIA Food Categories is available at: http://www.ars.
usda.gov/Services/docs.htm?docid=23429. Accessed November 25, 2015.

Page 39 — 2015-2020 Dietary Guidelines for Americans • Chapter 2

Figure 2-2.

Empower People To Make
Healthy Shifts
Making changes to eating patterns can be overwhelming. That’s
why it’s important to emphasize that every food choice is an
opportunity to move toward a healthy eating pattern. Small shifts in
food choices—over the course of a week, a day, or even a meal—
can make a big difference. Here are some ideas for realistic, small
shifts that can help people adopt healthy eating patterns.

High Calorie Snacks

Fruit Products with Added Sugars

Refined Grains

Snacks with Added Sugars

Solid Fats

Beverages with Added Sugars

Nutrient-Dense Snacks

Fruit

Changing
Physical
Activity Patterns
for a Healthy
Lifestyle
Current Physical Activity:
Only 20 percent of adults meet the
Physical Activity Guidelines for aerobic
and muscle-strengthening activity.
Males are more likely to report doing
regular physical activity compared to
females (24% of males versus 17% of
females meet recommendations), and
this difference is more pronounced
between adolescent boys and girls
(30% of males versus 13% of females
meet recommendations). Despite
evidence that increments of physical
activity as short as 10 minutes at a time
can be beneficial, about 30 percent of
adults report engaging in no leisure
time physical activity. Disparities also
exist; individuals with lower income
and those with lower educational
attainment have lower rates of physical
activity and are more likely to not
engage in leisure time physical activity.
Overall, physical activity associated
with work, home, and transportation
has declined in recent decades
and can be attributed to less
active occupations; reduced
physical activity for commuting to
work, school, or for errands; and
increased sedentary behavior often
associated with television viewing
and other forms of screen time.

Whole Grains

Unsalted Snacks

Oils

No-Sugar-Added Beverages

Shift Physical Activity Choices:
Most individuals would benefit from
making shifts to increase the amount
of physical activity they engage
in each week. Individuals would
also benefit from limiting screen
time and decreasing the amount
of time spent being sedentary.

2015-2020 Dietary Guidelines for Americans • Chapter 2 — Page 40

Figure 2-3.

Average Daily Food Group Intakes by
Age-Sex Groups, Compared to Ranges of
Recommended Intake

Recommended Intake Ranges
Average Intake

Cup-Equivalents

Vegetables
4

4

3

3

2

2

1

1

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

0

1

to

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

Males (years)

to

to

to

to

Females (years)

Cup-Equivalents

Fruits
3

3

2.5

2.5

2

2

1.5

1.5

1

1

0.5

0.5

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

Males (years)

Page 41 — 2015-2020 Dietary Guidelines for Americans • Chapter 2

to

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

Females (years)

to

to

Recommended Intake Ranges

Average Intake

Ounce-Equivalents

Total Grains
12

12

10

10

8

8

6

6

4

4

2

2

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

0

to

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

Males (years)

to

to

to

to

Females (years)

Cup-Equivalents

Dairy
3.5

3.5

3

3

2.5

2.5

2

2

1.5

1.5

1

1

0.5

0.5

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

Males (years)

to

to

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

Females (years)

2015-2020 Dietary Guidelines for Americans • Chapter 2 — Page 42

Figure 2-3. (continued...)

Average Daily Food Group Intakes by
Age-Sex Groups, Compared to Ranges of
Recommended Intake

Recommended Intake Ranges
Average Intake

Ounce-Equivalents

Protein Foods
10

10

8

8

6

6

4

4

2

2

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

0

1

to

3

4

to

8

Males (years)

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

Females (years)

DATA SOURCES: What We Eat in America, NHANES 2007-2010 for average intakes by age-sex group. Healthy U.S.-Style Food Patterns, which vary based on age, sex,
and activity level, for recommended intake ranges.

A Closer Look at
Current Intakes &
Recommended Shifts
As described in Chapter 1, most
foods in healthy eating patterns
should come from the food groups.
As Figure 2-3 shows, across the
U.S. population, average intakes of
foods from the food groups are far
from amounts recommended in the
Healthy U.S.-Style Eating Pattern.

Food Groups
The following sections describe total
current intakes for each of the food
groups and for oils, and the leading food
categories contributing to this total. They
also describe the shifts in food choices
that are needed to meet recommendations
and provide strategies that can help
individuals make these shifts.

Vegetables
Current Intakes: Figure 2-3 shows
the low average intakes of vegetables

Page 43 — 2015-2020 Dietary Guidelines for Americans • Chapter 2

across age-sex groups in comparison
to recommended intake levels.
Vegetable consumption relative to
recommendations is lowest among boys
ages 9 to 13 years and girls ages 14 to
18 years. Vegetable intakes relative to
recommendations are slightly higher
during the adult years, but intakes
are still below recommendations. In
addition, with few exceptions, the
U.S. population does not meet intake
recommendations for any of the
vegetable subgroups (Figure 2-4).

To stay within energy requirements while
meeting nutritional needs, food choices in
each food group should be in nutrient-dense
forms. However, in many food groups, foods
as they are typically eaten are not in nutrientdense forms—they contain additional calories
from components such as added sugars, added
refined starches, solid fats, or a combination.
For example, in the dairy group, nutrient-dense
choices such as fat-free milk, plain fat-free
yogurt, and low-fat cheese contain an average
of about 80 calories per cup-equivalent. In
contrast, many dairy products that are typically
consumed, such as whole milk, sweetened
yogurt, and regular cheese, contain almost
150 calories per cup-equivalent.[2] Similarly, in
the protein foods group, nutrient-dense (lean)
choices of meats and poultry contain an average
of about 50 calories per ounce-equivalent,
but the higher fat choices that are typically
consumed contain about 80 to 100 calories
per ounce-equivalent. Grains and vegetables
also are often consumed in forms that contain
additional calories from added sugars or solid
fats that are added in processing or preparing
the food, rather than in nutrient-dense forms.

Figure 2-4.

Average Vegetable Subgroup
Intakes in Cup-Equivalents
per Week by Age-Sex Groups,
Compared to Ranges of
Recommended Intakes per Week
Dark Green Vegetables
Recommended Weekly
Intake Ranges

Average Intake

3
Cup-Equivalents

Calories in NutrientDense Versus Current
Typical Choices in
the Food Groups

2

1

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

Males (years)

When typical instead of nutrient-dense choices
are made in each food group, individuals
consume extra calories when meeting their
food group recommendations. Shifting from
typical choices to nutrient-dense options is an
important principle for maintaining calorie
balance in a healthy eating pattern. A related
principle, reducing the portion size of foods and
beverages that are not in nutrient-dense forms,
also can help to maintain calorie balance.

Cup-Equivalents

3

2

1

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

Females (years)

[2] Britten P, Cleveland LE, Koegel KL, Kuczynski KJ, and Nickols-Richardson MS. Impact of typical rather than nutrient dense food choices in the US Department of Agriculture Food Patterns. J Acad Nutr
Diet. 2012;112 (10):1560-1569.

2015-2020 Dietary Guidelines for Americans • Chapter 2 — Page 44

Figure 2-4. (continued...)

Average Vegetable Subgroup Intakes in CupEquivalents per Week by Age-Sex Groups, Compared
to Ranges of Recommended Intakes per Week

Recommended Intake Ranges
Average Intake

Cup-Equivalents

Red & Orange Vegetables
8

8

7

7

6

6

5

5

4

4

3

3

2

2

1

1

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

0

1

to

to

3

4

to

8

Males (years)

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

Females (years)

Cup-Equivalents

Legumes (Beans & Peas)
3

3

2.5

2.5

2

2

1.5

1.5

1

1

0.5

0.5

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

Males (years)

Page 45 — 2015-2020 Dietary Guidelines for Americans • Chapter 2

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

Females (years)

to

to

Average Intake

Recommended Intake Ranges

Cup-Equivalents

Starchy Vegetables
8

8

7

7

6

6

5

5

4

4

3

3

2

2

1

1

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

0

to

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

Males (years)

to

to

to

to

Females (years)

Cup-Equivalents

Other Vegetables
8

8

7

7

6

6

5

5

4

4

3

3

2

2

1

1

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

Males (years)

to

to

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

Females (years)

DATA SOURCES: What We Eat in America, NHANES 2007-2010 for average intakes by age-sex group. Healthy U.S.-Style Food Patterns, which vary based on age, sex, and
activity level, for recommended intake ranges.

2015-2020 Dietary Guidelines for Americans • Chapter 2 — Page 46

Potatoes and tomatoes are the most
commonly consumed vegetables,
accounting for 21 percent and 18 percent
of all vegetable consumption, respectively.
Lettuce and onions are the only other
vegetables that make up more than 5
percent each of total vegetable group
consumption. Table 2-1 lists additional
examples of vegetables in each of the
subgroups. About 60 percent of all
vegetables are eaten as a separate food
item, about 30 percent as part of a mixed
dish, and the remaining 10 percent as part
of snack foods, condiments, and gravies.
Vegetables are part of many types of
mixed dishes, from burgers, sandwiches,
and tacos to pizza, meat stews, pasta
dishes, grain-based casseroles, and soups.

Table 2-1.

Examples of Vegetables in
Each Vegetable Subgroup
Vegetable
Subgroup

Examples

Dark-Green
Vegetables

Broccoli, Spinach, Leafy Salad Greens
(Including Romaine Lettuce), Collards, Bok Choy, Kale, Turnip
Greens, Mustard Greens, Green Herbs (Parsley, Cilantro)

Red & Orange
Vegetables

Tomatoes, Carrots, Tomato Juice, Sweet Potatoes,
Red Peppers (Hot and Sweet), Winter Squash, Pumpkin

Legumes
(Beans & Peas)

Pinto, White, Kidney, and Black Beans; Lentils; Chickpeas;
Limas (Mature, Dried); Split Peas; Edamame (Green Soybeans)

Starchy
Vegetables

Potatoes, Corn, Green Peas,
Limas (Green, Immature), Plaintains, Cassava

Other
Vegetables

Lettuce (Iceberg), Onions, Green Beans, Cucumbers,
Celery, Green Peppers, Cabbage, Mushrooms, Avocado,
Summer Squash (Includes Zucchini), Cauliflower, Eggplant, Garlic,
Bean Sprouts, Olives, Asparagus, Peapods (Snowpeas), Beets

Shift To Consume More Vegetables:
For most individuals, following a healthy
eating pattern would include an increase
in total vegetable intake from all
vegetable subgroups, in nutrient-dense
forms, and an increase in the variety of
different vegetables consumed over time
(see Table 2-1). Strategies to increase
vegetable intake include choosing more
vegetables—from all subgroups—in place
of foods high in calories, saturated fats,
or sodium such as some meats, poultry,
cheeses, and snack foods. One realistic
option is to increase the vegetable content
of mixed dishes while decreasing the
amounts of other food components that
are often overconsumed, such as refined
grains or meats high in saturated fat
and/or sodium. Other strategies include
always choosing a green salad or a
vegetable as a side dish and incorporating
vegetables into most meals and snacks.

Fruits
Current Intakes: As shown in Figure
2-3, average intake of fruits is below
recommendations for almost all age-sex
groups. Children ages 1 to 8 years differ
from the rest of the population in that many
do meet recommended intakes for total
fruit. Average intakes of fruits, including
juice, are lowest among girls ages 14 to
18 years and adults ages 19 to 50 years.
Older women (ages 51 years and older)
and young children consume fruits in
amounts close to or meeting minimum
recommended intakes (Figure 2-3).
About one-third of the intake of fruits in the
U.S. population comes from fruit juice, and
the remaining two-thirds from whole fruits
(which includes cut up, cooked, canned,
frozen, and dried fruits). The highest

Page 47 — 2015-2020 Dietary Guidelines for Americans • Chapter 2

proportion of juice to whole fruits intake is
among children ages 1 to 3 years, for whom
about 47 percent of total fruit intake comes
from fruit juice, and about 53 percent from
whole fruits. Average juice intakes for young
children are within the limits recommended
by the American Academy of Pediatrics
(see the Fruits section of Chapter 1).
Fruits and fruit juices are most likely to
be consumed alone or in a mixture with
other fruit, rather than as part of a mixed
dish that includes foods from other food
groups. Almost 90 percent of all fruit intake
comes from single fruits, fruit salads, or
fruit juices. The most commonly consumed
fruits are apples, bananas, watermelon,
grapes, strawberries, oranges, peaches,
cantaloupe, pears, blueberries, raisins, and
pineapple. Commonly consumed fruit juices
are orange juice, apple juice, and grape juice.

Figure 2-5.

Average Whole & Refined Grain Intakes in Ounce-Equivalents
per Day by Age-Sex Groups, Compared to Ranges of Recommended
Daily Intake for Whole Grains & Limits for Refined Grains*

Ounce-Equivalents

Range of Recommended Intake for
Whole Grains/Limits for Refined Grains Intake

Average Refined
Grains Intake

8

8

7

7

6

6

5

5

4

4

3

3

2

2

1

1

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

0

1

to

3

Average Whole
Grains Intake

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

Males (years)

to

to

to

to

Females (years)

*NOTE: Recommended daily intake of whole grains is to be at least half of total grain consumption, and the limit for refined grains is to be no more
than half of total grain consumption. The blue vertical bars on this graph represent one half of the total grain recommendations for each age-sex
group, and therefore indicate recommendations for the minimum amounts to consume of whole grains or maximum amounts of refined grains.
To meet recommendations, whole grain intake should be within or above the blue bars and refined grain intake within or below the bars.

DATA SOURCES: What We Eat in America, NHANES 2007-2010 for average intakes by age-sex group. Healthy U.S.-Style Food Patterns, which vary based
on age, sex, and activity level, for recommended intake ranges.

Shift To Consume More Fruits:
To help support healthy eating patterns,
most individuals in the United States
would benefit from increasing their
intake of fruits, mostly whole fruits,
in nutrient-dense forms. A wide
variety of fruits are available in the
U.S. marketplace, some year-round
and others seasonally. Strategies
to help achieve this shift include
choosing more fruits as snacks,
in salads, as side dishes, and

as desserts in place of foods with added
sugars, such as cakes, pies, cookies,
doughnuts, ice cream, and candies.

Grains
Current Intakes: Intakes of total grains
are close to the target amounts (Figure
2-3) for all age-sex groups, but as shown
in Figure 2-5, intakes do not meet the
recommendations for whole grains and
exceed limits for refined grains. Average
intakes of whole grains are far below

recommended levels across all age-sex
groups, and average intakes of refined
grains are well above recommended
limits for most age-sex groups.
Examples of commonly consumed wholegrain foods are whole-wheat breads, rolls,
bagels, and crackers; oatmeal; whole-grain
ready-to-eat cereals (e.g., shredded wheat,
oat rings); popcorn; brown rice; and wholegrain pasta. Examples of refined grain
foods are white bread, rolls, bagels, and
crackers; pasta; pizza crust; grain based

2015-2020 Dietary Guidelines for Americans • Chapter 2 — Page 48

age-related decline in dairy intake
begins in childhood, and intakes persist
at low levels for adults of all ages.

Shift To Make Half of All Grains
Consumed Be Whole Grains:

desserts; refined grain ready-to-eat cereals
(e.g., corn flakes, crispy rice cereal);
corn and wheat tortillas; white rice; and
cornbread. As noted in Chapter 1,
most refined grain foods in the United
States are made from enriched grains.
Almost half of all refined grains intake
is from mixed dishes, such as burgers,
sandwiches, tacos, pizza, macaroni and
cheese, and spaghetti with meatballs.
About 20 percent of refined grain intake
comes from snacks and sweets, including
cakes, cookies, and other grain desserts.
The remaining 30 percent of refined grain
intake is eaten as a separate food item,
such as cereals, breads, or rice. About 60
percent of whole-grain intake in the United
States is from individual food items,
mostly cereals, rather than mixed dishes.

Shifting from refined to whole-grain
versions of commonly consumed foods—
such as from white to 100% wholewheat breads, white to whole-grain
pasta, and white to brown rice—would
increase whole-grain intakes and lower
refined grain intakes to help meet
recommendations. Strategies to increase
whole grains in place of refined grains
include using the ingredient list on
packaged foods to select foods that have
whole grains listed as the first grain
ingredient. Another strategy is to cut
back on refined grain desserts and sweet
snacks such as cakes, cookies, and
pastries, which are high in added sugars,
solid fats, or both, and are a common
source of excess calories. Choosing
both whole and refined grain foods in
nutrient-dense forms, such as choosing
plain popcorn instead of buttered,
bread instead of croissants, and English
muffins instead of biscuits also can
help in meeting recommendations
for a healthy eating pattern.

Dairy
Current Intakes: As shown in Figure
2-3, average intakes of dairy for
most age-sex groups are far below
recommendations of the Healthy U.S.Style Pattern. Average dairy intake for
most young children ages 1 to 3 years
meets recommended amounts, but all
other age groups have average intakes
that are below recommendations. An

Page 49 — 2015-2020 Dietary Guidelines for Americans • Chapter 2

Fluid milk (51%) and cheese (45%)
comprise most of dairy consumption.
Yogurt (2.6%) and fortified soy
beverages (commonly known as
“soymilk”) (1.5%) make up the rest of
dairy intake. About three-fourths of
all milk is consumed as a beverage
or on cereal, but cheese is most
commonly consumed as part of mixed
dishes, such as burgers, sandwiches,
tacos, pizza, and pasta dishes.

Shift To Consume More Dairy
Products in Nutrient-Dense Forms:
Most individuals in the United States
would benefit by increasing dairy
intake in fat-free or low-fat forms,
whether from milk (including lactosefree milk), yogurt, and cheese or from
fortified soy beverages (soymilk). Some
sweetened milk and yogurt products
may be included in a healthy eating
pattern as long as the total amount
of added sugars consumed does not
exceed the limit for added sugars, and
the eating pattern does not exceed
calorie limits. Because most cheese
contains more sodium and saturated
fats, and less potassium, vitamin A, and
vitamin D than milk or yogurt, increased
intake of dairy products would be most
beneficial if more fat-free or low-fat
milk and yogurt were selected rather
than cheese. Strategies to increase
dairy intake include drinking fat-free or
low-fat milk (or a fortified soy beverage)
with meals, choosing yogurt as a snack,
or using yogurt as an ingredient in
prepared dishes such as salad dressings
or spreads. Strategies for choosing
dairy products in nutrient-dense forms
include choosing lower fat versions of
milk, yogurt, and cheese in place of
whole milk products and regular cheese.

Protein Foods

average intakes of meats, poultry, and
eggs are high for teen boys and adult men.
Legumes (beans and peas), a vegetables
subgroup, also may be considered as
part of the protein foods group (see
the About Legumes (Beans and Peas)
call-out box in Chapter 1). As shown in
Figure 2-4, intakes of legumes are below
vegetable group recommendations.

Current Intakes: Overall, average
intakes of protein foods are close to
amounts recommended for all age-sex
groups (Figure 2-3). However, Figure 2-6
shows that the average intakes of protein
foods subgroups vary in comparison to
the range of intake recommendations.
Overall, average intakes of seafood
are low for all age-sex groups; average
intakes of nuts, seeds, and soy products
are close to recommended levels; and

sausages, ham, luncheon meats), and
eggs. The most common seafood choices
are shrimp, tuna, and salmon; and the
most common nut choices are peanuts,
peanut butter, almonds, and mixed nuts.
Slightly less than half (49%) of all protein
foods are consumed as a separate food
item, such as a chicken breast, a steak,
an egg, a fish filet, or peanuts. About the
same proportion are consumed as part of a
mixed dish (45%), with the largest amount
from burgers, sandwiches, and tacos.

Commonly consumed protein foods include
beef (especially ground beef), chicken,
pork, processed meats (e.g., hot dogs,

Ounce-Equivalents

Figure 2-6.

Average Protein Foods
Subgroup Intakes in Ounce-Equivalents
per Week by Age-Sex Groups, Compared
to Ranges of Recommended Intake

Recommended Weekly Intake Ranges

Meats, Poultry, & Eggs

Average Weekly Intake

50
45
40
35
30
25
20
15
10
5
0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

Males (years)

to

to

50
45
40
35
30
25
20
15
10
5
0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

Females (years)

2015-2020 Dietary Guidelines for Americans • Chapter 2 — Page 50

Figure 2-6. (continued...)

Average Protein Foods Subgroup Intakes in
Ounce-Equivalents per Week by Age-Sex Groups,
Compared to Ranges of Recommended Intake

Recommended Weekly
Intake Ranges
Average Weekly Intake

Ounce-Equivalents

Seafood
15

15

13

13

11

11

9

9

7

7

5

5

3

3

1
0

1
0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

Males (years)

to

to

to

to

Females (years)

Ounce-Equivalents

Nuts, Seeds, & Soy Products
15

15

13

13

11

11

9

9

7

7

5

5

3

3

1
0

1
0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

Males (years)

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

Females (years)

DATA SOURCES: What We Eat in America, NHANES 2007-2010 for average intakes by age-sex group. Healthy U.S.-Style Food Patterns, which vary based on age, sex,
and activity level, for recommended intake ranges.

Page 51 — 2015-2020 Dietary Guidelines for Americans • Chapter 2

Figure 2-7.

Shifting to nutrient-dense options,
including lean and lower sodium options,
will improve the nutritional quality of
protein food choices and support healthy
eating patterns. Some individuals,
especially teen boys and adult men, also
need to reduce overall intake of protein
foods (see Figure 2-3) by decreasing
intakes of meats, poultry, and eggs and
increasing amounts of vegetables or
other underconsumed food groups.

Oils
Current Intakes: Average intakes of
oils are below the recommendations
for almost every age-sex group (Figure
2-7). However, intakes are not far from
recommendations. In the United States,
most oils are consumed in packaged foods,
such as salad dressings, mayonnaise,

Average Solid Fats Intake

Recommended Oils Intake Range

Average Oils Intake

60
50
40
Grams

Average intake of total protein foods is
close to recommendations, while average
seafood intake is below recommendations
for all age-sex groups. Shifts are needed
within the protein foods group to increase
seafood intake, but the foods to be
replaced depend on the individual’s current
intake from the other protein subgroups.
Strategies to increase the variety of
protein foods include incorporating
seafood as the protein foods choice in
meals twice per week in place of meat,
poultry, or eggs, and using legumes or
nuts and seeds in mixed dishes instead
of some meat or poultry. For example,
choosing a salmon steak, a tuna sandwich,
bean chili, or almonds on a main-dish
salad could all increase protein variety.

30
20
10
0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

Males (years)

60
50
40
Grams

Shift To Increase Variety in
Protein Foods Choices and To
Make More Nutrient-Dense Choices:

Average Intakes of Oils & Solid Fats in Grams
per Day by Age-Sex Group, in Comparison to
Ranges of Recommended Intake for Oils

30
20
10
0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

Females (years)

DATA SOURCES: What We Eat in America, NHANES 2007-2010 for average intakes by age-sex group.

Healthy U.S. Style Food Patterns, which vary based on age, sex, and activity level, for recommended
intake ranges.

2015-2020 Dietary Guidelines for Americans • Chapter 2 — Page 52

prepared vegetables, snack chips (corn
and potato), and as part of nuts and seeds.
Oils also can be used in preparing foods
such as stir-fries and sautés. The most
commonly used oil in the United States
is soybean oil. Other commonly used oils
include canola, corn, olive, cottonseed,
sunflower, and peanut oil. Oils also are found
in nuts, avocados, and seafood. Coconut,
palm, and palm kernel oils (tropical oils)
are solid at room temperature because
they have high amounts of saturated fatty
acids and are therefore classified as a solid
fat rather than as an oil. (See Chapter 1
for more information on tropical oils.)

Figure 2-8.

Typical Versus Nutrient-Dense Foods
& Beverages
Achieving a healthy eating pattern means shifting typical food choices
to more nutrient-dense options—that is, foods with important nutrients
that aren’t packed with extra calories or sodium. Nutrient-dense foods
and beverages are naturally lean or low in solid fats and have little
or no added solid fats, sugars, refined starches, or sodium.

TYPICAL

NUTRIENT-DENSE

High Sodium
Pinto Beans

Low Sodium
Pinto Beans

Fried Chicken

Chicken Baked
with Herbs

Shift From Solid Fats to Oils:
To move the intake of oils to recommended
levels, individuals should use oils rather
than solid fats in food preparation where
possible. Strategies to shift intake include
using vegetable oil in place of solid fats
(butter, stick margarine, shortening, lard,
coconut oil) when cooking, increasing
the intake of foods that naturally contain
oils, such as seafood and nuts, in place of
some meat and poultry, and choosing other
foods, such as salad dressings and spreads,
made with oils instead of solid fats.

Other Dietary Components
As described in Chapter 1, in addition to
the food groups, other components also
should be considered when building healthy
eating patterns, including limiting the
amounts of added sugars, saturated fats,
and sodium consumed. Additionally, for
adults who choose to drink alcohol, drinking
should not exceed moderate intake, and the
calories from alcoholic beverages should be
considered within overall calorie limits.[3]

Frosted
Shredded Wheat

Plain Shredded
Wheat with Fruit

Creamed Spinach

Steamed Spinach

Peaches in Syrup

Fresh or Frozen
Peaches without
Added Sugars

[3] It is not recommended that individuals begin drinking or drink more for any reason. The amount of alcohol and calories in beverages varies and should be accounted for within the limits of healthy
eating patterns. Alcohol should be consumed only by adults of legal drinking age. There are many circumstances in which individuals should not drink, such as during pregnancy. See Appendix 9. Alcohol
for additional information.

Page 53 — 2015-2020 Dietary Guidelines for Americans • Chapter 2

Figure 2-9.

Average Intakes of Added Sugars as a Percent of Calories
per Day by Age-Sex Group, in Comparison to the
Dietary Guidelines Maximum Limit of Less
than 10 Percent of Calories
Average Intake

Percent of Calories

Recommended Maximum Limit

18

18

16

16

14

14

12

12

10

10

8

8

6

6

4

4

2

2

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

0

to

1

to

3

4

to

8

Males (years)

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

Females (years)

NOTE: The maximum amount of added sugars allowable in a Healthy U.S.-Style Eating Pattern at the 1,200-to-1,800 calorie levels is less than
the Dietary Guidelines limit of 10 percent of calories. Patterns at these calorie levels are appropriate for many children and older women who
are not physically active.
DATA SOURCE: What We Eat in America, NHANES 2007-2010 for average intakes by age-sex group.

The following sections describe total
intakes compared to limits for these
components, and the leading food
categories contributing to this total.

Added Sugars
Current Intakes: Added sugars account
on average for almost 270 calories,
or more than 13 percent of calories
per day in the U.S. population. As
shown in Figure 2-9, intakes as a

percent of calories are particularly
high among children, adolescents,
and young adults. The major source of
added sugars in typical U.S. diets is
beverages, which include soft drinks,
fruit drinks, sweetened coffee and tea,
energy drinks, alcoholic beverages,
and flavored waters (Figure 2-10).
Beverages account for almost half (47%)
of all added sugars consumed by the
U.S. population ( Figure 2-10). The other

major source of added sugars is snacks
and sweets, which includes grain-based
desserts such as cakes, pies, cookies,
brownies, doughnuts, sweet rolls,
and pastries; dairy desserts such as
ice cream, other frozen desserts, and
puddings; candies; sugars; jams; syrups;
and sweet toppings. Together, these
food categories make up more than 75
percent of intake of all added sugars.

2015-2020 Dietary Guidelines for Americans • Chapter 2 — Page 54

Figure 2-10.

Food Category Sources of Added Sugars in the U.S. Population
Ages 2 Years & Older Vegetables Fruits & Fruit Juice
1%

1%

Protein Foods

0%

Snacks &
Sweets

Alcoholic
Beverages

31%

1%

Coffee & Tea

7%

Beverages
(not milk or
100% fruit juice)

47%

Soft
Drinks

25%

Fruit
Drinks

11%

Sport &
Energy
Drinks

3%

Sugar-Sweetened
Beverages

39%

Grains

8%

Dairy

4%

Mixed
Dishes

6%

Condiments, Gravies,
Spreads, Salad Dressings

2%

DATA SOURCE: What We Eat in America (WWEIA) Food Category analyses for the 2015 Dietary Guidelines Advisory Committee. Estimates based on day 1 dietary
recalls from WWEIA, NHANES 2009-2010.

Shift To Reduce Added Sugars
Consumption to Less Than 10
Percent of Calories per Day:[4]
Individuals have many potential options
for reducing the intake of added sugars.
Strategies include choosing beverages
with no added sugars, such as water, in
place of sugar-sweetened beverages,

reducing portions of sugar-sweetened
beverages, drinking these beverages
less often, and selecting beverages low
in added sugars. Low-fat or fat-free milk
or 100% fruit or vegetable juice also
can be consumed within recommended
amounts in place of sugar-sweetened
beverages. Additional strategies include
limiting or decreasing portion size of
grain-based and dairy desserts and
sweet snacks and choosing
unsweetened or no-sugar-added

versions of canned fruit, fruit
sauces (e.g., applesauce), and
yogurt. The use of high-intensity
sweeteners as a replacement for
added sugars is discussed in
Chapter 1 in the Added Sugars section.

Saturated Fats
Current Intakes: Current average
intakes of saturated fats are 11
percent of calories. Only 29 percent
of individuals in the United States

[4] See Added Sugars section of Chapter 1 for more information and Appendix 3. USDA Food Patterns: Healthy U.S.-Style Eating Patterns for specific limits on calories that remain after meeting food
group recommendation in nutrient-dense forms (“calorie limits for other uses”).

Page 55 — 2015-2020 Dietary Guidelines for Americans • Chapter 2

dishes; and meat, poultry, and seafood
dishes. The other food categories that
provide the most saturated fats in
current diets are snacks and sweets,
protein foods, and dairy products.

consume amounts of saturated fats
consistent with the limit of less
than 10 percent of calories (see
Figure 2-1 ). As shown in Figure
2-11 , average intakes do not vary
widely across age-sex groups.
Average intakes for both adult
men and adult women are at 10.9
percent, and the average intake for
children ranges from 11.1 percent
up to 12.6 percent of calories.

of 2% or whole milk; low-fat cheese
instead of regular cheese; lean rather
than fatty cuts of meat), and consuming
smaller portions of foods higher in
saturated fats or consuming them less
often. One realistic option is to change
ingredients in mixed dishes to increase
the amounts of vegetables, whole grains,
lean meat, and low-fat or fat-free cheese,
in place of some of the fatty meat and/
or regular cheese in the dish. Additional
strategies include preparing foods using
oils that are high in polyunsaturated
and monounsaturated fats, rather than
solid fats, which are high in saturated
fats (see Chapter 1, Figure 1-2), and
using oil-based dressings and spreads on
foods instead of those made from solid
fats (e.g., butter, stick margarine, cream
cheese) (see Solid Fats call-out box).

Shift To Reduce Saturated
Fats Intake to Less Than 10
Percent of Calories Per Day:
Individuals should aim to shift food
choices from those high in saturated
fats to those high in polyunsaturated
and monounsaturated fats. Strategies
to lower saturated fat intake include
reading food labels to choose packaged
foods lower in saturated fats and higher
in polyunsaturated and monounsaturated
fats, choosing lower fat forms of foods
and beverages that contain solid fats
(e.g., fat-free or low-fat milk instead

The mixed dishes food category is the
major source of saturated fats in the
United States (Figure 2-12), with 35
percent of all saturated fats coming
from mixed dishes, especially those
dishes containing cheese, meat, or both.
These include burgers, sandwiches,
and tacos; pizza; rice, pasta, and grain

Figure 2-11.

Average Intakes of Saturated Fats as a Percent of Calories per
Day by Age-Sex Groups, in Comparison to the Dietary
Guidelines Maximum Limit of Less Than 10 Percent of Calories

Percent of Calories

Recommended Maximum Limit

Average Intake

14

14

12

12

10

10

8

8

6

6

4

4

2

2

0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

0

1

to

3

Males (years)

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

Females (years)

DATA SOURCE: What We Eat in America, NHANES 2007-2010 for average intakes by age-sex group.

2015-2020 Dietary Guidelines for Americans • Chapter 2 — Page 56

Figure 2-12.

Food Category Sources of Saturated Fats
in the U.S. Population Ages 2 Years & Older
Beverages (not milk
or 100% fruit juice)
Fruits &
Fruit Juice

0%

1%

Vegetables

7%

Condiments, Gravies,
Spreads, Salad Dressings

7%

Snacks &
Sweets

18%

Mixed Dishes

35%

Grains

4%

Protein
Foods

15%

Dairy

13%
Rice, Pasta,
Grain Dishes

Pizza

6%

5%

Burgers,
Sandwiches

19%

Soups
Meat,
Poultry,
Seafood
Dishes

1%

4%

DATA SOURCE: What We Eat in America (WWEIA) Food Category analyses for the 2015 Dietary

Guidelines Advisory Committee. Estimates based on day 1 dietary recalls from WWEIA, NHANES
2009-2010.

Page 57 — 2015-2020 Dietary Guidelines for Americans • Chapter 2

Solid Fats
Solid fats are the fats found in meats,
poultry, dairy products, hydrogenated
vegetable oils, and some tropical oils.
They contain more saturated fatty acids
and less mono- and polyunsaturated
fatty acids, compared to oils (see
Chapter 1, Figure 1-2). Solid fats,
including the tropical oils, are solid
at room temperature. In some foods,
such as whole milk, the solid fat
(butterfat) is suspended in the fluid
milk by the process of homogenization.
The purpose of discussing solid fats in
addition to saturated fats is that, apart
from the effects of saturated fats on
cardiovascular disease risk, solid fats
are abundant in diets in the United
States and contribute substantially
to excess calorie intake. Solid fats,
consumed as part of foods or added
to foods, account for more than 325
calories or more than 16 percent
of calories per day, on average, for
the U.S. population but provide few
nutrients. Food category sources
of solid fats are similar to those for
saturated fats: mixed dishes, snacks
and sweets, protein foods, and dairy.
Because solid fats are the major source
of saturated fats, the strategies for
reducing the intake of solid fats parallel
the recommendations for reducing
saturated fats. These strategies include
choosing packaged foods lower in
saturated fats; shifting from using
solid fats to oils in preparing foods;
choosing dressings and spreads
that are made from oils rather than
solid fats; reducing overall intake of
solid fats by choosing lean or low-fat
versions of meats, poultry, and dairy
products; and consuming smaller
portions of foods higher in solid fats
or consuming them less often.

Figure 2-13.

Average Intake of Sodium in Milligrams per Day by
Age-Sex Groups, Compared to Tolerable Upper Intake Levels (UL)
Average Intake

Milligrams

Recommended Maximum Limit (UL)

5,000
4,500
4,000
3,500
3,000
2,500
2,000
1,500
1,000
500
0

1

to

3

4

to

8

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

5,000
4,500
4,000
3,500
3,000
2,500
2,000
1,500
1,000
500
0

1

to

3

4

to

8

Males (years)

9

14

19

31

51 71 +

13

18

30

50

70

to

to

to

to

to

Females (years)

DATA SOURCES: What We Eat in America, NHANES 2007-2010 for average intakes by age-sex group. Institute of Medicine Dietary Reference Intakes for
Tolerable Upper Intake Levels (UL).

Sodium
Current Intakes: As shown in Figure
2-13, average intakes of sodium are high
across the U.S. population compared
to the Tolerable Upper Intake Levels
(ULs). Average intakes for those ages
1 year and older is 3,440 mg per day.
Average intakes are generally higher
for men than women. For all adult men,
the average intake is 4,240 mg, and for
adult women, the average is 2,980 mg
per day. Only a small proportion of total
sodium intake is from sodium inherent
in foods or from salt added in home
cooking or at the table. Most sodium
consumed in the United States comes
from salts added during commercial
food processing and preparation.

Sodium is found in foods from almost
all food categories (Figure 2-14). Mixed
dishes—including burgers, sandwiches,
and tacos; rice, pasta, and grain dishes;
pizza; meat, poultry, and seafood dishes;
and soups—account for almost half of the
sodium consumed in the United States.
The foods in many of these categories are
often commercially processed or prepared.

Shift Food Choices To
Reduce Sodium Intake:[5]
Because sodium is found in so many
foods, careful choices are needed in all

food groups to reduce intake. Strategies
to lower sodium intake include using
the Nutrition Facts label to compare
sodium content of foods and choosing
the product with less sodium and buying
low-sodium, reduced sodium, or no­
salt-added versions of products when
available. Choose fresh, frozen (no sauce
or seasoning), or no-salt-added canned
vegetables, and fresh poultry, seafood,
pork, and lean meat, rather than processed
meat and poultry. Additional strategies
include eating at home more often;
cooking foods from scratch to control
the sodium content of dishes; limiting
sauces, mixes, and “instant” products,
including flavored rice, instant noodles,
and ready-made pasta; and flavoring foods
with herbs and spices instead of salt.

[5] The recommendation to limit intake of sodium to less than 2,300 mg per day is the UL for individuals ages 14 years and older set by the IOM. The recommendations for children younger than 14
years of age are the IOM age- and sex-appropriate ULs (see Appendix 7. Nutritional Goals for Age-Sex Groups, Based on Dietary Reference Intakes and Dietary Guidelines Recommendations).

2015-2020 Dietary Guidelines for Americans • Chapter 2 — Page 58

Figure 2-14.

Food Category Sources of Sodium in the U.S. Population
Ages 2 Years & Older
Condiments, Gravies,
Beverages
Spreads, Salad Dressings
(not milk or
100% fruit juice)
5%

3%

Fruits &
Fruit Juice

0%

Vegetables

11%

Pizza

Beverages
(not milk or
100% fruit
juice)
Mixed
Dishes

Snacks &
Sweets

8%

6%

Rice, Pasta,
Grain Dishes

7%

47%
44%

Burgers,
Sandwiches

21%

Grains

Soups
Meat,
Poultry,
Seafood
Dishes

4%

6%

11%

Protein Foods

14%

Dairy

5%

DATA SOURCE: What We Eat in America (WWEIA) Food Category analyses for the 2015 Dietary Guidelines Advisory Committee. Estimates based on day 1 dietary recalls
from WWEIA, NHANES 2009-2010.

Alcohol
In 2011, approximately 56 percent of
U.S. adults 21 years of age and older
were current drinkers, meaning that
they had consumed alcohol in the past
month; and 44 percent were not current
drinkers. Current drinkers include
19 percent of all adults who consistently
limited intake to moderate drinking,
and 37 percent of all adults who did

not. Drinking in greater amounts than
moderation was more common among
men, younger adults, and non-Hispanic
whites. Two in three adult drinkers do
not limit alcohol intake to moderate
amounts one or more times per month.
The Dietary Guidelines does not
recommend that individuals begin drinking
or drink more for any reason. The amount

Page 59 — 2015-2020 Dietary Guidelines for Americans • Chapter 2

of alcohol and calories in beverages
varies and should be accounted for
within the limits of healthy eating
patterns. Alcohol should be consumed
only by adults of legal drinking age.
There are many circumstances in which
individuals should not drink, such as during
pregnancy. See Chapter 1 and Appendix 9.
Alcohol for additional information.

Caffeine
More than 95 percent of all adults consume caffeine from foods and/or beverages.[6] Average intakes of
caffeine among adults, by age-sex group, range from 110 mg (females ages 19 to 30 years) up to 260 mg
(males ages 51 to 70 years) per day. These amounts are substantially less than 400 mg per day, which is
the upper amount associated with moderate coffee consumption that can be incorporated into healthy
eating patterns. However, daily intakes of caffeine exceed 400 mg per day for a small percent of the adult
population. The 90th percentile of caffeine intake for men ages 31 to 70 years, and the 95th percentile of
caffeine intake for women ages 31 years and older, is greater than 400 mg per day. Caffeine sources for
adults are largely from coffee and tea, which provide about 70 to 90 percent of total caffeine intake across
all adult age groups.
Average intakes for children (5 to 32 mg/d) and adolescents (63 to 80 mg/d) are low. Caffeine sources for
children and adolescents are distributed among coffee, tea, and sugar-sweetened beverages in roughly
equal amounts. For young children, desserts and sweets also are a notable source of caffeine from certain
ingredients such as chocolate, but intake of caffeine is low from all sources.

Underconsumed
Nutrients &
Nutrients of
Public Health Concern
In addition to helping reduce chronic
disease risk, the shifts in eating patterns
described in this chapter can help
individuals meet nutrient needs. This is
especially important for nutrients that are
currently underconsumed. Although the
majority of Americans consume sufficient
amounts of most nutrients, some nutrients
are consumed by many individuals in
amounts below the Estimated Average
Requirement or Adequate Intake levels.
These include potassium, dietary fiber,
choline, magnesium, calcium, and vitamins
A, D, E, and C. Iron also is underconsumed
by adolescent girls and women ages
19 to 50 years. Low intakes for most of
these nutrients occur within the context
of unhealthy overall eating patterns,
due to low intakes of the food groups—
vegetables, fruits, whole grains, and
dairy—that contain these nutrients. Shifts
to increase the intake of these food groups
can move intakes of these underconsumed
nutrients closer to recommendations.

Of the underconsumed nutrients, calcium,
potassium, dietary fiber, and vitamin D
are considered nutrients of public health
concern because low intakes are associated
with health concerns. For young children,
women capable of becoming pregnant,
and women who are pregnant, low intake
of iron also is of public health concern.

Shift to eating more vegetables,
fruits, whole grains, and dairy
to increase intake of nutrients
of public health concern.
Low intakes of dietary fiber are due to low
intakes of vegetables, fruits, and whole
grains. Low intakes of potassium are due
to low intakes of vegetables, fruits, and
dairy. Low intakes of calcium are due to
low intakes of dairy. If a healthy eating
pattern, such as the Healthy U.S.-Style
Eating Pattern, is consumed, amounts
of calcium and dietary fiber will meet
recommendations. Amounts of potassium
will increase but depending on food
choices may not meet the Adequate Intake
recommendation. To increase potassium,
focus on food choices with the most
potassium, listed in Appendix 10.
Food Sources of Potassium, such as

white potatoes, beet greens, white
beans, plain yogurt, and sweet potato.
Although amounts of vitamin D in the
USDA Food Patterns are less than
recommendations, vitamin D is unique in
that sunlight on the skin enables the body
to make vitamin D. Recommendations for
vitamin D assume minimum sun exposure.
Strategies to achieve higher levels of intake
of dietary vitamin D include consuming
seafood with higher amounts of vitamin D,
such as salmon, herring, mackerel, and tuna,
and more foods fortified with vitamin D,
especially fluid milk, soy beverage (soymilk),
yogurt, orange juice, and breakfast
cereals. In some cases, taking a vitamin D
supplement may be appropriate, especially
when sunshine exposure is limited due
to climate or the use of sunscreen.
The best food sources of potassium, calcium,
vitamin D, and dietary fiber are found in
Appendix 10, Appendix 11, Appendix 12,
and Appendix 13, respectively.
Substantial numbers of women who are
capable of becoming pregnant, including
adolescent girls, are at risk of irondeficiency anemia due to low intakes of

[6] Caffeine is a substance that is generally recognized as safe (GRAS) in cola-type beverages by the Food and Drug Administration for use by adults and children. For more information,
see: Code of Federal Regulation Title 21, subchapter B, Part 182, Subpart B. Caffeine. U.S. Government Printing Office. November 23, 2015. Available at: http://www.ecfr.gov/cgi-bin/
retrieveECFR?gp=1&SID=f8c3068e9ec0062a3b4078cfa6361cf6&ty=HTML&h=L&mc=true&r=SECTION&n=se21.3.182_11180. Accessed October 22, 2015.

2015-2020 Dietary Guidelines for Americans • Chapter 2 — Page 60

iron. To improve iron status, women and
adolescent girls should consume foods
containing heme iron, such as lean meats,
poultry, and seafood, which is more readily
absorbed by the body. Additional iron
sources include legumes (beans and peas)
and dark-green vegetables, as well as
foods enriched or fortified with iron, such
as many breads and ready-to-eat cereals.
Absorption of iron from non-heme sources
is enhanced by consuming them along
with vitamin C-rich foods. Women who
are pregnant are advised to take an iron
supplement when recommended by an
obstetrician or other health care provider.

Beverages
Beverages are not always remembered or
considered when individuals think about
overall food intake. However, they are an
important component of eating patterns. In
addition to water, the beverages that are
most commonly consumed include sugarsweetened beverages, milk and flavored
milk, alcoholic beverages, fruit and vegetable
juices, and coffee and tea. Beverages vary in
their nutrient and calorie content. Some, like
water, do not contain any calories. Some,
like soft drinks, contain calories but little

nutritional value. Finally, some, like milk and
fruit and vegetable juices, contain important
nutrients such as calcium, potassium,
and vitamin D, in addition to calories.
Beverages make a substantial contribution
to total water needs as well as to nutrient
and calorie intakes in most typical
eating patterns. In fact, they account for
almost 20 percent of total calorie intake.
Within beverages, the largest source
of calories is sweetened beverages,
accounting for 35 percent of calories
from beverages. Other major sources
of calories from beverages are milk and
milk drinks, alcoholic beverages, fruit and
vegetable juices, and coffee and tea.
When choosing beverages, both the calories
and nutrients they may provide are important
considerations. Beverages that are caloriefree—especially water—or that contribute
beneficial nutrients, such as fat-free and
low-fat milk and 100% juice, should be the
primary beverages consumed. Milk and
100% fruit juice should be consumed within
recommended food group amounts and
calorie limits. Sugar-sweetened beverages,
such as soft drinks, sports drinks, and
fruit drinks that are less than 100% juice,

can contribute excess calories while
providing few or no key nutrients. If they
are consumed, amounts should be within
overall calorie limits and limits for calories
from added sugars (see Chapter 1). The
use of high-intensity sweeteners, such
as those used in “diet” beverages, as a
replacement for added sugars is discussed
in Chapter 1 in the Added Sugars section.
For adults who choose to drink alcohol, limits
of only moderate intake (see Appendix 9)
and overall calorie limits apply.[8] Coffee, tea,
and flavored waters also can be selected,
but calories from cream, added sugars, and
other additions should be accounted for
within the eating pattern.

Opportunities
for Shifts in
Food Choices
To support a healthy body weight, meet
nutrient needs, and lessen the risk of
chronic disease, shifts are needed in

Folic Acid for Women Capable of
Becoming Pregnant & Who Are Pregnant
The RDAs for folate are based on the prevention of folate deficiency, not on the prevention of neural tube defects. The RDA for
adult women is 400 micrograms (mcg) Dietary Folate Equivalents (DFE)[7] and for women during pregnancy, 600 mcg DFE daily
from all sources.
Folic acid fortification of enriched grain products in the United States has been successful in reducing the incidence of neural
tube defects. Therefore, to prevent birth defects, all women capable of becoming pregnant are advised to consume 400 mcg of
synthetic folic acid daily, from fortified foods and/or supplements. This recommendation is for an intake of synthetic folic acid
in addition to the amounts of food folate contained in a healthy eating pattern. All enriched grains are fortified with synthetic
folic acid. Sources of food folate include beans and peas, oranges and orange juice, and dark-green leafy vegetables, such as
spinach and mustard greens.
[7] Dietary Folate Equivalents (DFE) adjust for the difference in bioavailability of food folate compared with synthetic folic acid. Food folate, measured as micrograms DFE, is less bioavailable than
folic acid. 1 DFE = 1 mcg food folate = 0.6 mcg folic acid from supplements and fortified foods taken with meals.
[8] It is not recommended that individuals begin drinking or drink more for any reason. The amount of alcohol and calories in beverages varies and should be accounted for within the limits of healthy
eating patterns. Alcohol should be consumed only by adults of legal drinking age. There are many circumstances in which individuals should not drink, such as during pregnancy. See Appendix 9 for
additional information.

Page 61 — 2015-2020 Dietary Guidelines for Americans • Chapter 2

overall eating patterns—across and
within food groups and from current
typical choices to nutrient-dense options.
Eating patterns are the result of choices
on multiple eating occasions over time,
both at home and away from home. As a
result, individuals have many opportunities
to make shifts to improve eating patterns.
The majority of the U.S. population
consumes three meals a day plus more
than one snack. Children ages 2 to 5
years are most likely to consume three
meals a day, with 84 percent consuming
three meals and most often, two or more
snacks. In contrast, only half of adolescent
females and young adult males consume
three meals a day, but most also have two
or more snacks per day. Also, among most
age groups, 40 to 50 percent consume two
to three snacks a day, and about one-third
consume four or more snacks a day.

eggs subgroup. Although most Americans
urgently need to shift intakes to achieve
the healthy eating patterns described
in Chapter 1, young children and older
Americans generally are closer to the
recommendations than are adolescents
and young adults. For some aspects of
eating patterns, maintaining the intake
levels of young children as they grow into
adolescence and adulthood could result
in healthy eating patterns across the
lifespan and improved health over time.

About two-thirds (67%) of the calories
consumed by the U.S. population are
purchased at a store, such as a grocery
store or supermarket, and consumed in
the home. However, Americans have
increased the proportion of food they
consume away from home from 18 percent
in 1977-1978 to 33 percent in 2009-2010.
These data suggest that multiple
opportunities to improve food choices exist
throughout the day and in varied settings
where food is obtained and consumed.
Small shifts made at each of these many
eating occasions over time can add up to
real improvements in eating patterns.

Summary
The U.S. population, across almost every
age and sex group, consumes eating
patterns that are low in vegetables, fruits,
whole grains, dairy, seafood, and oil and
high in refined grains, added sugars,
saturated fats, sodium, and for some agesex groups, high in the meats, poultry, and

2015-2020 Dietary Guidelines for Americans • Chapter 2 — Page 62

CHAPTER

3

Everyone Has a Role
in Supporting Healthy
Eating Patterns

Page 63 — 2015-2020 Dietary Guidelines for Americans • Chapter 3

Introduction

T

he previous chapters describe the
characteristics of healthy eating and
physical activity patterns, and it is
clear that across all population groups, the
vast majority of people in the United States
are not meeting these recommendations.
In general, Americans are consuming
too many calories, are not meeting food
group and nutrient recommendations,
and are not getting adequate physical
activity. In practice, aligning with the
Dietary Guidelines (see Aligning With
the Dietary Guidelines for Americans:
What Does This Mean in Practice? in
the Introduction) at the population level
requires broad, multisectoral coordination
and collaboration. This collective action
is needed to create a new paradigm in
which healthy lifestyle choices at home,
school, work, and in the community are
easy, accessible, affordable, and normative.
Everyone has a role in helping individuals
shift their everyday food,[1] beverage, and
physical activity choices to align with the
Dietary Guidelines.
The Dietary Guidelines provides
recommendations that professionals,
especially policymakers, can translate into
action to support individuals. This chapter
discusses a number of considerations
related to translating the Dietary Guidelines
into action, including the significance
of using multiple strategies across all
segments of society to promote healthy
eating and physical activity behaviors; the
development of educational resources
that deliver information in a way that is
compelling, inspiring, empowering, and
actionable for individuals; and the need
to focus on individuals where they are
making food and beverage choices.

About
This Chapter
This chapter focuses on the fifth Guideline:
1. Follow a healthy eating pattern across
the lifespan. All food and beverage
choices matter. Choose a healthy eating
pattern at an appropriate calorie level to
help achieve and maintain a healthy body
weight, support nutrient adequacy, and
reduce the risk of chronic disease.
2. Focus on variety, nutrient density, and
amount. To meet nutrient needs within
calorie limits, choose a variety of nutrientdense foods across and within all food
groups in recommended amounts.
3. Limit calories from added sugars
and saturated fats and reduce sodium
intake. Consume an eating pattern low in
added sugars, saturated fats, and sodium.
Cut back on foods and beverages higher in
these components to amounts that fit
within healthy eating patterns.
4. Shift to healthier food and beverage
choices. Choose nutrient-dense foods
and beverages across and within all food
groups in place of less healthy choices.
Consider cultural and personal preferences
to make these shifts easier to accomplish
and maintain.
5. Support healthy eating patterns for all.
Everyone has a role in helping to create
and support healthy eating patterns in
multiple settings nationwide, from home
to school to work to communities.
The Social-Ecological Model (Figure 3-1) is
used as a framework to illustrate how sectors,
settings, social and cultural norms, and
individual factors converge to influence food
and physical activity choices. The chapter

describes contextual factors that
influence eating as well as physical activity
behaviors and identifies opportunities for
professionals, including policymakers,
to implement strategies that can help
individuals align with the Dietary Guidelines.

Creating & Supporting
Healthy Choices
As shown in the Social-Ecological Model, a
multitude of choices, messages, individual
resources, and other factors affect the food
and physical activity choices an individual
makes, and these decisions are rarely
made in isolation. The following section
describes the various components in the
Social-Ecological Model and how they play
a role in influencing the decisions individuals
make about foods and physical activity.
Ideas for engaging these components in
collaborative ways to influence individual
decisions, and ultimately social and
cultural norms and values to align with
the Dietary Guidelines, are provided.

The SocialEcological Model
Consistent evidence shows that
implementing multiple changes at various
levels of the Social-Ecological Model is
effective in improving eating and physical
activity behaviors. For example, strong
evidence from studies with varying
designs and generally consistent findings
demonstrates that school policies designed
to enhance the school food setting leads to
improvements in the purchasing behavior of
children, resulting in higher dietary quality
of the food consumed during the school day.
For adults, moderate evidence indicates

[1] If not specified explicitly, references to “foods” refer to “foods and beverages.”

2015-2020 Dietary Guidelines for Americans • Chapter 3 — Page 64

that worksite nutrition policies can improve
dietary intake, and approaches targeting
dietary intake and physical activity can
favorably affect weight-related outcomes.
These examples demonstrate how support
and active engagement from various
segments of society are needed to help
individuals change their eating and physical
activity behaviors and achieve positive

outcomes. Approaches like these have
the potential to improve population health
if they can be incorporated into existing
organizational structures and maintained
over time. Among the components of the
Social-Ecological Model, sectors and settings
influence change at the population level
and are addressed first in this discussion.

Sectors
Sectors include systems (e.g., governments,
education, health care, and transportation),
organizations (e.g., public health, community,
and advocacy), and businesses and
industries (e.g., planning and development,
agriculture, food and beverage, retail,
entertainment, marketing, and media).

Figure 3-1.

A Social-Ecological Model for Food & Physical Activity Decisions
The Social-Ecological Model can help health professionals understand how layers of influence intersect to shape a person’s food and
physical activity choices. The model below shows how various factors influence food and beverage intake, physical activity patterns,
and ultimately health outcomes.

SOCIAL &
CULTURAL
NORMS &
VALUES
•
•
•
•
•
•
•

Belief Systems
Traditions
Heritage
Religion
Priorities
Lifestyle
Body Image

SECTORS
Systems
• Government
• Education
• Health Care
• Transportation
Organizations
• Public Health
• Community
• Advocacy
Businesses & Industries
• Planning &
Development
• Agriculture
• Food & Beverage
• Manufacturing
• Retail
• Entertainment
• Marketing
• Media

SETTINGS
• Homes
• Early Care &
Education
• Schools
• Worksites
• Recreational
Facilities
• Food Service & Retail
Establishments
• Other Community
Settings

INDIVIDUAL
FACTORS
Demographics
• Age
• Sex
• Socioeconomic Status
• Race/Ethnicity
• Disability
Other Personal Factors
• Psychosocial
• Knowledge & Skills
• Gene-Environment
Interactions
• Food Preferences

FOOD &
BEVERAGE
INTAKE

PHYSICAL
ACTIVITY

= HEALTH
OUTCOMES
DATA SOURCES: Adapted from: (1) Centers for Disease Control and Prevention. Division of Nutrition, Physical Activity, and Obesity. National Center
for Chronic Disease Prevention and Health Promotion. Addressing Obesity Disparities: Social Ecological Model. Available at: http://www.cdc.gov/
_
obesity/health_equity/addressingtheissue.html.
Accessed October 19, 2015. (2) Institute of Medicine. Preventing Childhood Obesity: Health in the
Balance, Washington (DC): The National Academies Press; 2005, page 85. (3) Story M, Kaphingst KM, Robinson O Brien-R,’Glanz K. Creating healthy
food and eating environments: Policy and environmental approaches. Annu Rev Public Health 2008; 29:253-272.

Page 65 — 2015-2020 Dietary Guidelines for Americans • Chapter 3

These sectors all have an important role in
helping individuals make healthy choices
because they either influence the degree to
which people have access to healthy food
and/or opportunities to be physically active,
or they influence social norms and values.
Positive influences on social norms and
values can occur through effective health
promotion and marketing strategies.
Professionals in these sectors have many
opportunities to identify and develop
strategies that help individuals align
their choices with the Dietary Guidelines.
Strategies could include supporting
policy and/or program changes, fostering
coalitions and networks, developing or
modifying products and menus, and/
or creating opportunities to be physically
active. To ensure widespread adoption
of these sectoral efforts, complementary
efforts can include training, education,
and/or motivational strategies.

Settings
Individuals make choices in a variety of
settings, both at home and away from
home. Away-from-home settings include
early care and education programs (e.g.,
child care, preschool), schools, worksites,
community centers, and food retail and
food service establishments. These
organizational settings determine what
foods are offered and what opportunities for
physical activity are provided. Strategies to
align with the Dietary Guidelines that are
implemented in these settings can influence
individual choices and have the potential
for broader population-level impact if they
are integrated with strategies by multiple
sectors. In combination, sectors and settings
can influence social norms and values.

Social & Cultural
Norms & Values
Social and cultural norms are rules that
govern thoughts, beliefs, and behaviors.
They are shared assumptions of appropriate

behaviors, based on the values of a society,
and are reflected in everything from laws
to personal expectations. With regard to
nutrition and physical activity, examples
of norms include preferences for certain
types of foods, attitudes about acceptable
ranges of body weight, and values placed
on physical activity and health. Because
norms and values are prevalent within a
community or setting, changing them can
be difficult. However, changes to sectors
and settings—as previously discussed—
can have a powerful effect on social and
cultural norms and values over time and
can align with the Dietary Guidelines.

Individual Factors
Individual factors are those that are
unique to the individual, such as age,
sex, socioeconomic status, race/ethnicity,
the presence of a disability, as well as
other influences, such as physical health,
knowledge and skills, and personal
preferences. Education to improve individual
food and physical activity choices can be
delivered by a wide variety of nutrition and
physical activity professionals working alone
or in multidisciplinary teams. Resources based
on systematic reviews of scientific evidence,
such as the Dietary Guidelines and the
Physical Activity Guidelines for Americans,
provide the foundation for nutrition and public
health professionals to develop programs
and materials that can help individuals
enhance their knowledge, attitudes, and
motivation to make healthy choices.
All food and beverage choices are part of
an individual’s eating pattern. Professionals
can work with individuals in a variety of
settings to adapt their choices to develop
a healthy eating pattern tailored to
accommodate physical health, cultural,
ethnic, traditional, and personal preferences,
as well as personal food budgets and other
issues of accessibility. Eating patterns
tailored to the individual are more likely to
be motivating, accepted, and maintained

over time, thereby having the potential to
lead to meaningful shifts in dietary intake,
and consequently, improved health.

Opportunities
To Align Food
Products &
Menus With
the Dietary
Guidelines
During the past few decades, food
products and menus have notably
evolved in response to consumer
demands and public health concerns.
The food and beverage and food service
sectors and settings have a unique
opportunity to continue to evolve and
better align with the Dietary Guidelines.
Reformulation and menu and retail
modification opportunities that align
with the Dietary Guidelines include
offering more vegetables, fruits, whole
grains, low-fat and fat-free dairy, and
a greater variety of protein foods that
are nutrient dense, while also reducing
sodium and added sugars, reducing
saturated fats and replacing them with
unsaturated fats, and reducing added
refined starches. Portion sizes also can
be adapted to help individuals make
choices that align with the Dietary
Guidelines. Food manufacturers are
encouraged to consider the entire
composition of the food, and not just
individual nutrients or ingredients
when developing or reformulating
products. Similarly, when developing
or modifying menus or retail settings,
establishments can consider the range
of offerings both within and across food
groups and other dietary components to
determine whether the healthy options
offered reflect the proportions in
healthy eating patterns. In taking these
actions, care should be taken to assess
any potential unintended consequences
so that as changes are made to better
align with the Dietary Guidelines,
undesirable changes are not introduced.

2015-2020 Dietary Guidelines for Americans • Chapter 3 — Page 66

Meeting People

Where They Are:

Contextual Factors &

Healthy Eating Patterns

As previously described, the SocialEcological Model provides a framework for
how individuals make food and physical
activity choices (where, what, when, why,
and how much) each day. Understanding
individual choices and motivators and
the context that affects them can help
professionals identify which strategies are
most likely to be effective to promote healthy
choices aligned with the Dietary Guidelines.
The scientific literature has described a
number of specific circumstances that can
limit an individual’s or family’s capacity to
choose a healthy diet. These contextual
factors—food access, household food
insecurity, and acculturation—are
particularly important for millions of
individuals living in the United States.
As appropriate, professionals can
consider these critical factors when
developing strategies and providing
education to enhance interventions.

Food Access
Having access to healthy, safe,[2] and
affordable food choices is crucial for an
individual to achieve a healthy eating pattern.
Food access is influenced by diverse factors,
including proximity to food retail outlets
(e.g., distance to a store or the number
of stores in an area), individual resources
(e.g., income or personal transportation),
and neighborhood-level resources (e.g.,
average income of the neighborhood and
availability of public transportation). Race/
ethnicity, socioeconomic status, geographic
location, and the presence of a disability also
may affect an individual’s ability to access
foods to support healthy eating patterns.

Innovative approaches are emerging to
improve food access within communities.
These include creating financing programs
to incentivize grocery store development;
increasing the availability of foods
to support healthy eating patterns in
retail outlets, including corner stores,
bodegas, farmers markets, mobile
markets, shelters, food banks, and
community gardens/cooperatives; and
creating new pathways for wholesale
distribution through food hubs.
Food access is important in all settings
where people make choices. Improving
food access in settings, such as schools,
worksites, early care and education
programs, and food retail, may include
changing organizational policies to improve
the availability and provision of healthy
food choices, developing or updating
nutrition standards for food service
operations, and educating customers about
how to identify healthy choices, such as
through point-of-purchase information.
Changes to food options within a setting
should not be done in isolation but
with consideration of the overall mix
of foods provided (e.g., in cafeterias,
at meetings, in vending machines,
concession stands and elsewhere).
To help everyone make choices that align
with the Dietary Guidelines, professionals
are encouraged to identify ways to improve
food access. Ultimately, individual choices
will be enhanced when sectors and
settings ensure the accessibility of safe,
affordable, and healthy food choices.

Household Food Insecurity
In the United States, about 48 million
individuals live in households that
experience food insecurity, which occurs
when access to nutritionally adequate
and safe food is limited or uncertain. Food
insecurity can be temporary or persist

[2] See Appendix 14. Food Safety Principles and Guidance for guidance on food safety principles and practices.

Page 67 — 2015-2020 Dietary Guidelines for Americans • Chapter 3

over time. Living with food insecurity
challenges a household’s ability to obtain
food and make healthy choices and can
exacerbate stress and chronic disease
risk. Government and nongovernment
nutrition assistance programs play an
essential role in providing food and
educational resources to help participants
make healthy food choices within their
budget. Food insecurity persists in the
United States, and maintaining current
programs, networks, and partnerships is
crucial in addressing the problem. Exploring
innovative new strategies could provide
opportunities to reach more individuals,
families, and households experiencing
food insecurity. For example, sectors can
create networks and partnerships to deliver
food and other resources to reach people
who are in need and when community
services are scarce. Individuals who are
supported in this way are better able to
obtain and make healthy food choices
that align with the Dietary Guidelines.

Acculturation
The United States continues to evolve
as a nation of individuals and families
who emigrate from other countries.
Individuals who come to this country may
adopt the attitudes, values, customs,
beliefs, and behaviors of a new culture
as well as its dietary habits. Healthy
eating patterns are designed to be flexible
in order to accommodate traditional
and cultural foods. Individuals are
encouraged to retain the healthy aspects
of their eating and physical activity
patterns and avoid adopting behaviors
that are less healthy. Professionals can
help individuals or population groups
by recognizing cultural diversity and
developing programs and materials
that are responsive and appropriate
to their belief systems, lifestyles and
practices, traditions, and other needs.

Multi-Component Versus Multi-Level Strategies
To Influence Food & Physical Activity Choices
Evidence demonstrates that both multi-component and multi-level changes must be implemented to effectively
influence public health. Multi-component changes are those that use a combination of strategies to promote behavior
change. These strategies can be employed across or within different settings. For example, a multi-component obesity
prevention program at an early care and education center could target classroom education around nutrition and
physical activity, ensure the continued nutritional quality of meals and snacks served, make improvements to the
mealtime setting, increase opportunities for active play, and initiate active outreach to parents about making positive
changes at home.
Multi-level changes are those that target change at the individual level as well as additional levels, such as in
community, school, and retail settings. For example, strategies to reduce sodium intake could include providing
individual education on how to interpret sodium information on food labels or restaurant menus (e.g., sodium
versus salt), reformulating foods and meals to reduce sodium content in retail and food service establishments, and
conducting public health campaigns to promote the importance of reducing sodium intake.
Many strategies for implementing these types of multi-component and multi-level actions have shown promise
to positively influence food and physical activity choices. For example, moderate evidence indicates that multicomponent school-based programs can improve dietary intake and weight status of school-aged children.
Fundamental to the success of such actions is tailoring programs to meet the needs of the individual, the community,
and/or the organization so as to increase the chances of affecting social and cultural norms and values over time.

Strategies for Action
To shift from current eating patterns to
those that align with the Dietary Guidelines,
collective action across all segments of
society is needed. As previously described,
these actions must involve a broad range of
sectors, occur across a variety of settings,
and address the needs of individuals,
families, and communities. These actions
include identifying and addressing successful
approaches for change; improving knowledge
of what constitutes healthy eating and
physical activity patterns; enhancing access
to adequate amounts of healthy, safe, and
affordable food choices; and promoting
change in social and cultural norms and
values to embrace, support, and maintain
healthy eating and physical activity behaviors.
The following examples of strategies
exemplify the concerted action needed. It
is important to note that no one strategy
is likely to be the primary driver to improve
individual and population lifestyle choices.
Evidence demonstrates that multiple

changes both within and across all levels of
the Social-Ecological Model are needed to
increase the effectiveness of interventions.
Sectors—Examples Include:
• Foster partnerships with food
producers, suppliers, and retailers
to increase access to foods that
align with the Dietary Guidelines.
• Promote the development and availability
of food products that align with the
Dietary Guidelines in food retail
and food service establishments.
• Identify and support policies and/
or programs that promote healthy
eating and physical activity patterns.
• Encourage participation in
physical activity programs
offered in various settings.
Settings—Examples Include:
• Expand access to healthy, safe,
and affordable food choices that
align with the Dietary Guidelines

and provide opportunities for

engaging in physical activity.

• Adopt organizational changes and
practices, including those that
increase the availability, accessibility,
and consumption of foods that align
with the Dietary Guidelines.
• Provide nutrition assistance
programs that support education
and promotional activities tailored
to the needs of the community.
• Implement educational programs
tailored to individuals and change
organization practices, approaches,
and/or policies to support healthy
food choices where food decisions are
being made, including at early care and
education programs, schools, worksites,
and other community settings.
• Encourage opportunities in the
workplace for regular physical activity
through active commuting, activity
breaks, and walking meetings.

2015-2020 Dietary Guidelines for Americans • Chapter 3 — Page 68

Using MyPlate as a Guide To
Support Healthy Eating Patterns
The Dietary Guidelines is developed and written for a professional audience. Therefore, its translation into actionable
consumer messages and resources is crucial to help individuals, families, and communities achieve healthy eating
patterns. MyPlate is one such example (Figure 3-2). MyPlate is used by professionals across multiple sectors to help
individuals become more aware of and educated about making healthy food and beverage choices over time. Created
to be used in various settings and to be adaptable to the needs of specific population groups, the MyPlate symbol and
its supporting consumer resources at ChooseMyPlate.gov bring together the key elements of healthy eating patterns,
translating the Dietary Guidelines into key consumer messages that are used in educational materials and tools for
the public.

Figure 3-2.

Implementation of the Dietary Guidelines Through MyPlate

MyPlate, MyWins.
Find your healthy eating style and maintain it for a lifetime. This means:

Make half your plate
fruits & vegetables.
Fruits

Make half
your grains
whole grains.

Focus on
whole fruits.

Everything
you eat and
drink over
time matters.

Vegetables

Protein

Vary your
veggies.

Vary your
protein
routine.

Dairy

Move to
low-fat or
fat-free
milk or
yogurt.

The right mix
can help you
be healthier
in the future.
Drink and eat less
sodium, saturated fat,
and added sugars.

Start with small changes to make healthier choices you can enjoy.
Visit ChooseMyPlate.gov for more tips, tools, and information.

Page 69 — 2015-2020 Dietary Guidelines for Americans • Chapter 3

Figure 3-3.

Strategies To Align Settings With the 2015-2020 Dietary Guidelines
Americans make food and beverage choices in a variety of settings at home, at work, and at play. Aligning these settings with
the 2015-2020 Dietary Guidelines will not only influence individual choices—it can also have broader population level impact
when multiple sectors commit to make changes together.

HOME

Meal Planning

Cooking

Limited Screen Time

Family Physical Activity

SCHOOL

Healthy Meals & Snacks

Menu Labeling in Cafeterias

Outreach to Parents
About Making Healthy
Choices at Home

Nutrition Education,
Including School Gardens

Physical Activity Programs

Active Play

2015-2020 Dietary Guidelines for Americans • Chapter 3 — Page 70

Figure 3-3. (continued...)

Strategies To Align Settings With the 2015-2020 Dietary Guidelines
Americans make food and beverage choices in a variety of settings at home, at work, and at play. Aligning these settings with
the 2015-2020 Dietary Guidelines will not only influence individual choices—it can also have broader population level impact
when multiple sectors commit to make changes together.

WORKSITE
Health & Wellness
Programs, with Options
for Nutrition Counseling

Active Breaks

Flexible Schedules that
Allow for Physical Activity

Offer Healthy Meals & Snacks in the Cafeterias,
Vending Machines, & at Staff Meetings or Functions

Walking Meetings

COMMUNITY

Shelters

Food Banks

Farmer’s Markets

Community Gardens

Walkable Communities

Page 71 — 2015-2020 Dietary Guidelines for Americans • Chapter 3

FOOD RETAIL

Outreach to Consumers About
Making Healthy Changes

Access to Healthy
Food Options

Access to Healthy Food Choices

Professionals Working With
Individuals—Examples Include:
• Help individuals become more aware
of the foods and beverages that make
up their own or their family’s eating
patterns and identify areas, such as
modifying recipes and/or food
selections, where they can make shifts
to align with the Dietary Guidelines.
• Teach skills like gardening, cooking,
meal planning, and label reading that
help support healthy eating patterns.
• Suggest ways that individuals can model
healthy eating behaviors for friends and
family members.
• Develop plans to help individuals
limit screen time and time spent
being sedentary and increase
physical activity to meet the Physical
Activity Guidelines for Americans.
This is not an all-inclusive list; many
strategies are available that can result in

shifts to improve dietary intake and,
ultimately, improve health. Professionals
should help individuals understand that they
can adapt their choices to create healthy
eating patterns that encompass all foods
and beverages, meet food group and nutrient
needs, and stay within calorie limits.

these changes, in combination and over
time, can have a meaningful impact on the
health of current and future generations.

Summary
Concerted efforts among professionals
within communities, businesses and
industries, organizations, governments,
and other segments of society are needed
to support individuals and families in
making lifestyle choices that align with
the Dietary Guidelines. Professionals have
an important role in leading diseaseprevention efforts within their
organizations and communities to make
healthy eating and regular physical
activity an organizational and societal
norm. Changes at multiple levels of the
Social-Ecological Model are needed, and

2015-2020 Dietary Guidelines for Americans • Chapter 3 — Page 72

Appendix 1.
Physical Activity Guidelines for Americans

In addition to consuming a healthy
eating pattern, regular physical activity
is one of the most important things
Americans can do to improve their
health. The Physical Activity Guidelines
for Americans,[1] released by the U.S.
Department of Health and Human
Services, provides a comprehensive
set of recommendations for Americans
on the amounts and types of physical
activity needed each day. Adults need at

least 150 minutes of moderate-intensity
physical activity and should perform
muscle-strengthening exercises on 2
or more days each week. Youth ages
6 to 17 years need at least 60 minutes
of physical activity per day, including
aerobic, muscle-strengthening, and
bone-strengthening activities (see Table
A1-1 for additional details). Just as
individuals can achieve a healthy eating
pattern in a variety of ways that meet

their personal and cultural preferences,
they can engage in regular physical
activity in a variety of ways throughout
the day and by choosing activities they
enjoy. Table A1-2 provides a list of
Federal resources, including handouts,
online assessments, trackers, and
interactive websites. These can be used
to help motivate consumer audiences to
make healthy physical activity choices.

Table A1-1.

Physical Activity Guidelines for Americans
Recommendations
Recommendations

Age

6 to 17 Years

Children and adolescents should do 60 minutes (1 hour) or more of physical activity daily.
• Aerobic:
Most of the 60 or more minutes a day should be either moderate[a]- or vigorous-intensity[b]
aerobic physical activity, and should include vigorous-intensity physical activity at least 3
days a week.
• Muscle-strengthening:[c]
As part of their 60 or more minutes of daily physical activity, children and adolescents
should include muscle-strengthening physical activity on at least 3 days of the week.
• Bone-strengthening:[d]
As part of their 60 or more minutes of daily physical activity, children and adolescents
should include bone-strengthening physical activity on at least 3 days of the week.
• It is important to encourage young people to participate in physical activities that are
appropriate for their age, that are enjoyable, and that offer variety.

[1] U.S. Department of Health and Human Services. 2008 Physical Activity Guidelines for Americans. Washington (DC): U.S. Department of Health and Human Services; 2008. ODPHP Publication No.
U0036. Available at: http://www.health.gov/paguidelines. Accessed August 6, 2015.

Page 73 — 2015-2020 Dietary Guidelines for Americans

Recommendations

Age

18 to 64 Years

• All adults should avoid inactivity. Some physical activity is better than none, and adults who
participate in any amount of physical activity gain some health benefits.
• For substantial health benefits, adults should do at least 150 minutes (2 hours and 30
minutes) a week of moderate-intensity, or 75 minutes (1 hour and 15 minutes) a week of
vigorous-intensity aerobic physical activity, or an equivalent combination of moderate- and
vigorous-intensity aerobic activity. Aerobic activity should be performed in episodes of at
least 10 minutes, and preferably, it should be spread throughout the week.
• For additional and more extensive health benefits, adults should increase their aerobic
physical activity to 300 minutes (5 hours) a week of moderate-intensity, or 150 minutes
a week of vigorous-intensity aerobic physical activity, or an equivalent combination of
moderate- and vigorous-intensity activity. Additional health benefits are gained by engaging
in physical activity beyond this amount.
• Adults should also include muscle-strengthening activities that involve all major muscle
groups on 2 or more days a week.

65 Years & Older

• Older adults should follow the adult guidelines. When older adults cannot meet the adult
guidelines, they should be as physically active as their abilities and conditions will allow.
• Older adults should do exercises that maintain or improve balance if they are at risk of falling.
• Older adults should determine their level of effort for physical activity relative to their level
of fitness.
• Older adults with chronic conditions should understand whether and how their conditions
affect their ability to do regular physical activity safely.

[a] Moderate-intensity physical activity: Aerobic activity that increases a person’s heart rate and breathing to some extent. On a scale relative to a person’s capacity,
moderate-intensity activity is usually a 5 or 6 on a 0 to 10 scale. Brisk walking, dancing, swimming, or bicycling on a level terrain are examples.

[b] Vigorous-intensity physical activity: Aerobic activity that greatly increases a person’s heart rate and breathing. On a scale relative to a person’s capacity, vigorousintensity activity is usually a 7 or 8 on a 0 to 10 scale. Jogging, singles tennis, swimming continuous laps, or bicycling uphill are examples.

[c] Muscle-strengthening activity: Physical activity, including exercise that increases skeletal muscle strength, power, endurance, and mass. It includes strength training,

resistance training, and muscular strength and endurance exercises.

[d] Bone-strengthening activity: Physical activity that produces an impact or tension force on bones, which promotes bone growth and strength. Running, jumping
rope, and lifting weights are examples.

SOURCE: Adapted from U.S. Department of Health and Human Services. 2008 Physical Activity Guidelines for Americans. Washington (DC): U.S.
Department of Health and Human Services; 2008. Available at: http://www.health.gov/paguidelines. Accessed August 6, 2015.

2015-2020 Dietary Guidelines for Americans — Page 74

Table A1-2.

Federal Physical Activity Resources
Program/Initiative

Lead Office

Website

Physical Activity
Guidelines for Americans

Office of Disease Prevention and
Health Promotion (ODPHP)

www.health.gov/paguidelines

Healthfinder.gov
(Consumer Resources)

ODPHP

www.healthfinder.gov

Healthy People 2020
(Physical Activity
National Objectives)

ODPHP

www.healthypeople.gov

Let’s Move!

Office of the First Lady

www.letsmove.gov

Step it Up! The Surgeon
General’s Call to Action
to Promote Walking and
Walkable Communities

Office of the Surgeon General

www.surgeongeneral.gov

I Can Do It, You Can Do It

President’s Council on Fitness,
Sports & Nutrition (PCFSN)

www.fitness.gov

Presidential Youth
Fitness Program

PCFSN

www.pyfp.org/index.shtml

The President’s Challenge

PCFSN

www.presidentschallenge.org

The President’s Challenge
Adult Fitness Test

PCFSN

www.adultfitnesstest.org

Physical Activity
Guidelines for Americans
Youth Toolkit

U.S. Centers for Disease Control
and Prevention (CDC)

www.cdc.gov/healthyschools/physicalactivity/guidelines.htm

BAM! Body and Mind
(Focused on Tweens)

CDC

www.cdc.gov/bam

Page 75 — 2015-2020 Dietary Guidelines for Americans

Program/Initiative

Lead Office

We Can! (Ways to Enhance
National Institutes of Health (NIH)
Childhood Nutrition and
National Heart, Lung, and Blood Institute
Physical Activity)

Website

www.nhlbi.nih.gov/health/educational/wecan

Go4Life
(Focused on Older Adults)

NIH National Institute on Aging

https://go4life.nia.nih.gov/

SuperTracker

U.S. Department of Agriculture

www.supertracker.usda.gov

National Physical
Activity Plan (NPAP)*

NPAP Alliance

www.physicalactivityplan.org

* The National Physical Activity Plan is not a product of the Federal Government. However, a number of Federal officers were involved in the development of the Plan.

2015-2020 Dietary Guidelines for Americans — Page 76

Appendix 2.
Estimated Calorie Needs per Day,
by Age, Sex, & Physical Activity Level
The total number of calories a person
needs each day varies depending on
a number of factors, including the
person’s age, sex, height, weight, and
level of physical activity. In addition, a
need to lose, maintain, or gain weight
and other factors affect how many
calories should be consumed. Estimated
amounts of calories needed to maintain
calorie balance for various age and
sex groups at three different levels of
physical activity are provided in Table
A2-1. These estimates are based on
the Estimated Energy Requirements
(EER) equations, using reference heights

(average) and reference weights (healthy)
for each age-sex group. For children and
adolescents, reference height and weight
vary. For adults, the reference man is
5 feet 10 inches tall and weighs 154
pounds. The reference woman is 5 feet
4 inches tall and weighs 126 pounds.
Estimates range from 1,600 to 2,400
calories per day for adult women and
2,000 to 3,000 calories per day for adult
men. Within each age and sex category,
the low end of the range is for sedentary
individuals; the high end of the range is
for active individuals. Due to reductions

in basal metabolic rate that occur with
aging, calorie needs generally decrease
for adults as they age. Estimated needs
for young children range from 1,000 to
2,000 calories per day, and the range for
older children and adolescents varies
substantially from 1,400 to 3,200 calories
per day, with boys generally having
higher calorie needs than girls. These
are only estimates, and approximations
of individual calorie needs can be aided
with online tools such as those available
at www.supertracker.usda.gov.

Table A2-1.

Estimated Calorie Needs per Day, by Age, Sex, & Physical Activity Level
Males

Females[d]

Age

Sedentary[a]

Moderately
Active[b]

Active[c]

Age

Sedentary[a]

Moderately
Active[b]

Active[c]

2

1,000

1,000

1,000

2

1,000

1,000

1,000

3

1,000

1,400

1,400

3

1,000

1,200

1,400

4

1,200

1,400

1,600

4

1,200

1,400

1,400

5

1,200

1,400

1,600

5

1,200

1,400

1,600

6

1,400

1,600

1,800

6

1,200

1,400

1,600

7

1,400

1,600

1,800

7

1,200

1,600

1,800

8

1,400

1,600

2,000

8

1,400

1,600

1,800

Page 77 — 2015-2020 Dietary Guidelines for Americans

Males

Females[d]

Age

Sedentary[a]

Moderately
Active[b]

Active[c]

Age

Sedentary[a]

Moderately
Active[b]

Active[c]

9

1,600

1,800

2,000

9

1,400

1,600

1,800

10

1,600

1,800

2,200

10

1,400

1,800

2,000

11

1,800

2,000

2,200

11

1,600

1,800

2,000

12

1,800

2,200

2,400

12

1,600

2,000

2,200

13

2,000

2,200

2,600

13

1,600

2,000

2,200

14

2,000

2,400

2,800

14

1,800

2,000

2,400

15

2,200

2,600

3,000

15

1,800

2,000

2,400

16

2,400

2,800

3,200

16

1,800

2,000

2,400

17

2,400

2,800

3,200

17

1,800

2,000

2,400

18

2,400

2,800

3,200

18

1,800

2,000

2,400

19-20

2,600

2,800

3,000

19-20

2,000

2,200

2,400

21-25

2,400

2,800

3,000

21-25

2,000

2,200

2,400

26-30

2,400

2,600

3,000

26-30

1,800

2,000

2,400

31-35

2,400

2,600

3,000

31-35

1,800

2,000

2,200

36-40

2,400

2,600

2,800

36-40

1,800

2,000

2,200

41-45

2,200

2,600

2,800

41-45

1,800

2,000

2,200

46-50

2,200

2,400

2,800

46-50

1,800

2,000

2,200

51-55

2,200

2,400

2,800

51-55

1,600

1,800

2,200

56-60

2,200

2,400

2,600

56-60

1,600

1,800

2,200

61-65

2,000

2,400

2,600

61-65

1,600

1,800

2,000

66-70

2,000

2,200

2,600

66-70

1,600

1,800

2,000

71-75

2,000

2,200

2,600

71-75

1,600

1,800

2,000

76 & Up

2,000

2,200

2,400

76 & Up

1,600

1,800

2,000

[a] Sedentary means a lifestyle that includes only the physical activity of independent living.
[b] Moderately Active means a lifestyle that includes physical activity equivalent to walking about 1.5 to 3 miles per day at 3 to 4 miles per hour, in addition to the
activities of independent living.

[c] Active means a lifestyle that includes physical activity equivalent to walking more than 3 miles per day at 3 to 4 miles per hour, in addition to the activities of
independent living.

[d] Estimates for females do not include women who are pregnant or breastfeeding.

SOURCE: Institute of Medicine. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids.
Washington (DC): The National Academies Press; 2002.

2015-2020 Dietary Guidelines for Americans — Page 78

Appendix 3.
USDA Food Patterns:

Healthy U.S.-Style Eating Pattern

The Healthy U.S.-Style Pattern is
based on the types and proportions of
foods Americans typically consume,
but in nutrient-dense forms and
appropriate amounts. It is designed
to meet nutrient needs while not
exceeding calorie requirements
and while staying within limits for
overconsumed dietary components.
The methodology used to develop and
update this Pattern continues to be
grounded in that of the food guides USDA
has developed for the last 30 years. This
methodology includes using current food
consumption data to determine the mix
and proportions of foods to include in each
group, using current food composition data
to select a nutrient-dense representative
for each food, and calculating nutrient
profiles for each food group using these
nutrient-dense representative foods. As
would be expected, most foods in their
nutrient-dense forms do contain some
sodium and saturated fatty acids. In a
few cases, such as whole-wheat bread,

the most appropriate representative in
current Federal databases contains a
small amount of added sugars. Detailed
information about the representative
foods, nutrient profiles, and Patterns
is available on the USDA Center for
Nutrition Policy and Promotion website.[1]

or all age-sex groups. In most cases, an
intake of these nutrients below the RDA or
AI is not considered to be of public health
concern. For more information on potassium
and vitamin D, see Chapter 2,
Underconsumed Nutrients and
Nutrients of Public Health Concern.

Amounts of each food group and subgroup
are adjusted as needed, within the limits
of the range of typical consumption when
possible, to meet nutrient and Dietary
Guidelines standards while staying within
the limits for calories and overconsumed
dietary components. Standards for nutrient
adequacy aim to meet the Recommended
Dietary Allowances (RDA), which are
designed to cover the needs of 97 percent
of the population, and Adequate Intakes
(AI), which are used when an average
nutrient requirement cannot be determined.
The Patterns meet these standards for
almost all nutrients. For a few nutrients
(vitamin D, vitamin E, potassium, choline),
amounts in the Patterns are marginal or
below the RDA or AI standard for many

The Healthy U.S.-Style Pattern is the
base USDA Food Pattern. While the
Healthy U.S.-Style Pattern is substantially
unchanged from the base USDA Food
Pattern of the 2010 edition of the
Dietary Guidelines, small changes in
the recommended amounts reflect
updating the Patterns based on current
food consumption and composition data.
The Healthy U.S.-Style Pattern includes
12 calorie levels to meet the needs of
individuals across the lifespan. To follow
this Pattern, identify the appropriate
calorie level, choose a variety of foods
in each group and subgroup over time in
recommended amounts, and limit choices
that are not in nutrient-dense forms so that
the overall calorie limit is not exceeded.

[1] For additional information and technical tables, see: U.S. Department of Agriculture. Center for Nutrition Policy and Promotion. USDA Food Patterns. Available at:
http://www.cnpp.usda.gov/USDAFoodPatterns.

Page 79 — 2015-2020 Dietary Guidelines for Americans

Table A3-1.

Healthy U.S.-Style Eating Pattern: Recommended Amounts of Food
From Each Food Group at 12 Calorie Levels
Calorie Level
of Pattern[a]

1,000

Food Group[b]
Vegetables

1,200

1,400

1,600

1,800

2,000

2,200

2,400

2,600

2,800

3,000

3,200

Daily Amount[c] of Food From Each Group (vegetable and protein foods subgroup amounts are per week)
1 c-eq

1½ c-eq 1½ c-eq

2 c-eq

2½ c-eq 2½ c-eq

3 c-eq

3 c-eq

3½ c-eq 3½ c-eq

4 c-eq

4 c-eq

Dark-Green
Vegetables
(c-eq/wk)

½

1

1

1½

1½

1½

2

2

2½

2½

2½

2½

Red & Orange
Vegetables
(c-eq/wk)

2½

3

3

4

5½

5½

6

6

7

7

7½

7½

Legumes
(Beans &
Peas)
(c-eq/wk)

½

½

½

1

1½

1½

2

2

2½

2½

3

3

Starchy
Vegetables
(c-eq/wk)

2

3½

3½

4

5

5

6

6

7

7

8

8

Other
Vegetables
(c-eq/wk)

1½

2½

2½

3½

4

4

5

5

5½

5½

7

7

Fruits

1 c-eq

1 c-eq

1½ c-eq 1½ c-eq 1½ c-eq

2 c-eq

2 c-eq

2 c-eq

2 c-eq

Grains

3 oz-eq

4 oz-eq

5 oz-eq

5 oz-eq

6 oz-eq

6 oz-eq

7 oz-eq

8 oz-eq

9 oz-eq 10 oz-eq 10 oz-eq 10 oz-eq

Whole
Grains[d]
(oz-eq/day)

1½

2

2½

3

3

3

3½

4

4½

5

5

5

Refined
Grains (oz­
eq/day)

1½

2

2½

2

3

3

3½

4

4½

5

5

5

2½ c-eq 2½ c-eq 2½ c-eq

2015-2020 Dietary Guidelines for Americans — Page 80

Table A3-1. (continued...)

Healthy U.S.-Style Eating Pattern: Recommended Amounts of Food
From Each Food Group at 12 Calorie Levels
Calorie Level
of Pattern[a]

1,000

Food Group[b]

1,200

1,400

1,600

1,800

2,000

2,200

2,400

2,600

2,800

3,000

3,200

Daily Amount[c] of Food From Each Group (vegetable and protein foods subgroup amounts are per week)

Dairy

2 c-eq

2½ c-eq 2½ c-eq

3 c-eq

3 c-eq

3 c-eq

3 c-eq

3 c-eq

Protein
Foods

2 oz-eq

3 oz-eq

4 oz-eq

5 oz-eq

5 oz-eq 5½ oz-eq 6 oz-eq 6½ oz-eq 6½ oz-eq 7 oz-eq

7 oz-eq

7 oz-eq

Seafood
(oz-eq/wk)

3

4

6

8

8

8

9

10

10

10

10

10

Meats,
Poultry,
Eggs
(oz-eq/wk)

10

14

19

23

23

26

28

31

31

33

33

33

Nuts Seeds,
Soy Products
(oz-eq/wk)

2

2

3

4

4

5

5

5

5

6

6

6

Oils

15 g

17 g

17 g

22 g

24 g

27 g

29 g

31 g

34 g

36 g

44 g

51 g

Limit on
Calories for
Other Uses,
Calories
(% of
Calories)[e,f]

150
(15%)

100
(8%)

110
(8%)

130
(8%)

170
(9%)

270
(14%)

280
(13%)

350
(15%)

380
(15%)

400
(14%)

470
(16%)

610
(19%)

3 c-eq

3 c-eq

3 c-eq

3 c-eq

[a] Food intake patterns at 1,000, 1,200, and 1,400 calories are designed to meet the nutritional needs of 2- to 8-year-old children. Patterns from 1,600 to 3,200 calories

are designed to meet the nutritional needs of children 9 years and older and adults. If a child 4 to 8 years of age needs more calories and, therefore, is following a
pattern at 1,600 calories or more, his/her recommended amount from the dairy group should be 2.5 cups per day. Children 9 years and older and adults should not use
the 1,000-, 1,200-, or 1,400-calorie patterns.

[b] Foods in each group and subgroup are:
• Vegetables
• Dark-green vegetables: All fresh, frozen, and canned dark-green leafy vegetables and broccoli, cooked or raw: for example, broccoli; spinach; romaine; kale;
collard, turnip, and mustard greens.
• Red and orange vegetables: All fresh, frozen, and canned red and orange vegetables or juice, cooked or raw: for example, tomatoes, tomato juice, red peppers,
carrots, sweet potatoes, winter squash, and pumpkin.
• Legumes (beans and peas): All cooked from dry or canned beans and peas: for example, kidney beans, white beans, black beans, lentils, chickpeas, pinto beans,
split peas, and edamame (green soybeans). Does not include green beans or green peas.

Page 81 — 2015-2020 Dietary Guidelines for Americans

• Starchy vegetables: All fresh, frozen, and canned starchy vegetables: for example, white potatoes, corn, green peas, green lima beans, plantains, and cassava.
• Other vegetables: All other fresh, frozen, and canned vegetables, cooked or raw: for example, iceberg lettuce, green beans, onions, cucumbers, cabbage, celery,
zucchini, mushrooms, and green peppers.
• Fruits
• All fresh, frozen, canned, and dried fruits and fruit juices: for example, oranges and orange juice, apples and apple juice, bananas, grapes, melons, berries, and
raisins.
• Grains
• Whole grains: All whole-grain products and whole grains used as ingredients: for example, whole-wheat bread, whole-grain cereals and crackers, oatmeal,
quinoa, popcorn, and brown rice.
• Refined grains: All refined-grain products and refined grains used as ingredients: for example, white breads, refined grain cereals and crackers, pasta, and white
rice. Refined grain choices should be enriched.
• Dairy
• All milk, including lactose-free and lactose-reduced products and fortified soy beverages (soymilk), yogurt, frozen yogurt, dairy desserts, and cheeses. Most choices
should be fat-free or low-fat. Cream, sour cream, and cream cheese are not included due to their low calcium content.
• Protein Foods
• All seafood, meats, poultry, eggs, soy products, nuts, and seeds. Meats and poultry should be lean or low-fat and nuts should be unsalted. Legumes (beans and
peas) can be considered part of this group as well as the vegetable group, but should be counted in one group only.

[c] Food group amounts shown in cup-(c) or ounce-equivalents (oz-eq). Oils are shown in grams (g). Quantity equivalents for each food group are:
• Vegetables and fruits, 1 cup-equivalent is: 1 cup raw or cooked vegetable or fruit, 1 cup vegetable or fruit juice, 2 cups leafy salad greens, ½ cup dried fruit or
vegetable.
• Grains, 1 ounce-equivalent is: ½ cup cooked rice, pasta, or cereal; 1 ounce dry pasta or rice; 1 medium (1 ounce) slice bread; 1 ounce of ready-to-eat cereal
(about 1 cup of flaked cereal).
• Dairy, 1 cup-equivalent is: 1 cup milk, yogurt, or fortified soymilk; 1½ ounces natural cheese such as cheddar cheese or 2 ounces of processed cheese.
• Protein Foods, 1 ounce-equivalent is: 1 ounce lean meat, poultry, or seafood; 1 egg; ¼ cup cooked beans or tofu; 1 Tbsp peanut butter; ½ ounce nuts or seeds.

[d] Amounts of whole grains in the Patterns for children are less than the minimum of 3 oz-eq in all Patterns recommended for adults.
[e] All foods are assumed to be in nutrient-dense forms, lean or low-fat and prepared without added fats, sugars, refined starches, or salt. If all food choices to meet food
group recommendations are in nutrient-dense forms, a small number of calories remain within the overall calorie limit of the Pattern (i.e., limit on calories for other
uses). The number of these calories depends on the overall calorie limit in the Pattern and the amounts of food from each food group required to meet nutritional
goals. Nutritional goals are higher for the 1,200- to 1,600-calorie Patterns than for the 1,000-calorie Pattern, so the limit on calories for other uses is lower in the 1,200- to
1,600-calorie Patterns. Calories up to the specified limit can be used for added sugars, added refined starches, solid fats, alcohol, or to eat more than the recommended
amount of food in a food group. The overall eating Pattern also should not exceed the limits of less than 10 percent of calories from added sugars and less than 10
percent of calories from saturated fats. At most calorie levels, amounts that can be accommodated are less than these limits. For adults of legal drinking age who
choose to drink alcohol, a limit of up to 1 drink per day for women and up to 2 drinks per day for men within limits on calories for other uses applies (see Appendix 9.
Alcohol for additional guidance); and calories from protein, carbohydrate, and total fats should be within the Acceptable Macronutrient Distribution Ranges (AMDRs).
[f] Values are rounded.

2015-2020 Dietary Guidelines for Americans — Page 82

Appendix 4.
USDA Food Patterns:

Healthy Mediterranean-Style Eating Pattern

The Healthy Mediterranean-Style Pattern
is adapted from the Healthy U.S.-Style
Pattern, modifying amounts recommended
from some food groups to more closely
reflect eating patterns that have been
associated with positive health outcomes
in studies of Mediterranean-Style diets.
Food group intakes from the studies
that provided quantified data were
compared to amounts in the Healthy
U.S.-Style Pattern and adjustments
were made to better reflect intakes
of groups with Mediterranean-Style
diets. The healthfulness of the Pattern
was evaluated based on its similarity
to food group intakes reported for
groups with positive health outcomes
in these studies rather than on meeting
specified nutrient standards.

The Healthy Mediterranean-Style Pattern
contains more fruits and seafood and less
dairy than does the Healthy U.S.-Style
Pattern. The changes in these amounts
were limited to calorie levels appropriate
for adults, because children were not
part of the studies used in modifying the
Pattern. The amounts of oils in the Pattern
were not adjusted because the Healthy
U.S.-Style Pattern already contains
amounts of oils that are similar to amounts
associated with positive health outcomes
in the studies, and higher than typical
intakes in the United States. Similarly,
amounts of meat and poultry in the
Healthy U.S.-Style Pattern are less than
typical intakes in the United States and
also similar to amounts associated with
positive health outcomes in the studies.

Page 83 — 2015-2020 Dietary Guidelines for Americans

While not evaluated on nutrient-adequacy
standards, nutrient levels in the Pattern
were assessed. The Pattern is similar to
the Healthy U.S.-Style Pattern in nutrient
content, with the exception of calcium and
vitamin D. Levels of calcium and vitamin D
in the Pattern are lower because less dairy
is included for adults. See table footnotes
for amounts of dairy recommended
for children and adolescents.
To follow this Pattern, identify the
appropriate calorie level, choose a
variety of foods in each group and
subgroup over time in recommended
amounts, and limit choices that are
not in nutrient-dense forms so that the
overall calorie limit is not exceeded.

Table A4-1.

Healthy Mediterranean-Style Eating Pattern: Recommended Amounts
of Food From Each Food Group at 12 Calorie Levels
Calorie Level
of Pattern[a]

1,000

Food Group[b]
Vegetables

1,200

1,400

1,600

1,800

2,000

2,200

2,400

2,600

2,800

3,000

3,200

Daily Amount[c] of Food From Each Group (vegetable and protein foods subgroup amounts are per week)
1 c-eq

1½ c-eq 1½ c-eq

2 c-eq

2½ c-eq 2½ c-eq

3 c-eq

3 c-eq

3½ c-eq 3½ c-eq

4 c-eq

4 c-eq

Dark-Green
Vegetables
(c-eq/wk)

½

1

1

1½

1½

1½

2

2

2½

2½

2½

2½

Red & Orange
Vegetables
(c-eq/wk)

2½

3

3

4

5½

5½

6

6

7

7

7½

7½

Legumes
(Beans &
Peas)
(c-eq/wk)

½

½

½

1

1½

1½

2

2

2½

2½

3

3

Starchy
Vegetables
(c-eq/wk)

2

3½

3½

4

5

5

6

6

7

7

8

8

Other
Vegetables
(c-eq/wk)

1½

2½

2½

3½

4

4

5

5

5½

5½

7

7

Fruits

1 c-eq

1 c-eq

1½ c-eq

2 c-eq

2 c-eq

2½ c-eq 2½ c-eq 2½ c-eq 2½ c-eq

3 c-eq

3 c-eq

3 c-eq

Grains

3 oz-eq

4 oz-eq

5 oz-eq

5 oz-eq

6 oz-eq

6 oz-eq

7 oz-eq

8 oz-eq

Whole
Grains[d]
(oz-eq/day)

1½

2

2½

3

3

3

3½

4

4½

5

5

5

Refined
Grains
(oz-eq/day)

1½

2

2½

2

3

3

3½

4

4½

5

5

5

9 oz-eq 10 oz-eq 10 oz-eq 10 oz-eq

2015-2020 Dietary Guidelines for Americans — Page 84

Table A4-1. (continued...)

Healthy Mediterranean-Style Eating Pattern: Recommended Amounts
of Food From Each Food Group at 12 Calorie Levels
Calorie Level
of Pattern[a]

1,000

1,200

Food Group[b]

1,400

1,600

1,800

2,000

2,200

2,400

2,600

2,800

3,000

3,200

Daily Amount[c] of Food From Each Group (vegetable and protein foods subgroup amounts are per week)

Dairy[e]

2 c-eq

2½ c-eq 2½ c-eq

Protein
Foods

2 oz-eq

3 oz-eq

Seafood
(oz-eq/wk)[f]

3

4

6

11

15

15

16

16

17

Meats,
Poultry, Eggs
(oz-eq/wk)

10

14

19

23

23

26

28

31

Nuts Seeds,
Soy Products
(oz-eq/wk)

2

2

3

4

4

5

5

Oils

15 g

17 g

17 g

22 g

24 g

27 g

Limit on
Calories for
Other Uses,
Calories
(% of
Calories)[g,h]

150
(15%)

100
(8%)

110
(8%)

140
(9%)

160
(9%)

260
(13%)

2 c-eq

2 c-eq

2 c-eq

2 c-eq

2½ c-eq 2½ c-eq 2½ c-eq 2½ c-eq 2½ c-eq

4 oz-eq 5½ oz-eq 6 oz-eq 6½ oz-eq 7 oz-eq 7½ oz-eq 7½ oz-eq 8 oz-eq

8 oz-eq

8 oz-eq

17

17

17

31

33

33

33

5

5

6

6

6

29 g

31 g

34 g

36 g

44 g

51 g

270
(12%)

300
(13%)

330
(13%)

350
(13%)

430
(14%)

570
(18%)

[a, b, c, d] See Appendix 3. USDA Food Patterns: Healthy U.S.-Style Eating Pattern, notes a through d.
[e] Amounts of dairy recommended for children and adolescents are as follows, regardless of the calorie level of the Pattern: For 2 year-olds, 2 cup-eq per day; for 3 to
8 year-olds, 2 ½ cup-eq per day; for 9 to 18 year-olds, 3 cup-eq per day.

[f] The U.S. Food and Drug Administration (FDA) and the U.S. Environmental Protection Agency (EPA) provide joint guidance regarding seafood consumption for

women who are pregnant or breastfeeding and young children. For more information, see the FDA or EPA websites www.FDA.gov/fishadvice; www.EPA.gov/
fishadvice.

[g,h] See Appendix 3, notes e through f.

Page 85 — 2015-2020 Dietary Guidelines for Americans

Appendix 5.
USDA Food Patterns:

Healthy Vegetarian Eating Pattern

The Healthy Vegetarian Pattern
is adapted from the Healthy U.S.­
Style Pattern, modifying amounts
recommended from some food groups
to more closely reflect eating patterns
reported by self-identified vegetarians
in the National Health and Nutrition
Examination Survey (NHANES). This
analysis allowed development of a
Pattern that is based on evidence of
the foods and amounts consumed by
vegetarians, in addition to meeting the
same nutrient and Dietary Guidelines
standards as the Healthy U.S.-Style
Pattern. Based on a comparison of the
food choices of these vegetarians to
nonvegetarians in NHANES, amounts
of soy products (particularly tofu and

other processed soy products), legumes,
nuts and seeds, and whole grains
were increased, and meat, poultry, and
seafood were eliminated. Dairy and
eggs were included because they were
consumed by the majority of these
vegetarians. This Pattern can be vegan
if all dairy choices are comprised of
fortified soy beverages (soymilk) or
other plant-based dairy substitutes.
Note that vegetarian adaptations of the
USDA Food Patterns were included in
the 2010 Dietary Guidelines. However,
those adaptations did not modify the
underlying structure of the Patterns,
but substituted the same amounts of
plant foods for animal foods in each
food group. In contrast, the current

Healthy Vegetarian Pattern includes
changes in food group composition and
amounts, based on assessing the food
choices of vegetarians. The Pattern is
similar in meeting nutrient standards
to the Healthy U.S.-Style Pattern,
but somewhat higher in calcium and
fiber and lower in vitamin D due to
differences in the foods included.
To follow this Pattern, identify the
appropriate calorie level, choose a
variety of foods in each group and
subgroup over time in recommended
amounts, and limit choices that are
not in nutrient-dense forms so that the
overall calorie limit is not exceeded.

2015-2020 Dietary Guidelines for Americans — Page 86

Table A5-1.

Healthy Vegetarian Eating Pattern: Recommended Amounts
of Food From Each Food Group at 12 Calorie Levels
Calorie Level
of Pattern[a]

1,000

Food Group[b]
Vegetables

1,200

1,400

1,600

1,800

2,000

2,200

2,400

2,600

2,800

3,000

3,200

Daily Amount[c] of Food From Each Group (vegetable and protein foods subgroup amounts are per week)
1 c-eq

1½ c-eq 1½ c-eq

2 c-eq

2½ c-eq 2½ c-eq

3 c-eq

3 c-eq

3½ c-eq 3½ c-eq

4 c-eq

4 c-eq

Dark-Green
Vegetables
(c-eq/wk)

½

1

1

1½

1½

1½

2

2

2½

2½

2½

2½

Red & Orange
Vegetables
(c-eq/wk)

2½

3

3

4

5½

5½

6

6

7

7

7½

7½

Legumes
(Beans &
Peas)
(c-eq/wk)[d]

½

½

½

1

1½

1½

2

2

2½

2½

3

3

Starchy
Vegetables
(c-eq/wk)

2

3½

3½

4

5

5

6

6

7

7

8

8

Other
Vegetables
(c-eq/wk)

1½

2½

2½

3½

4

4

5

5

5½

5½

7

7

Fruits

1 c-eq

1 c-eq

1½ c-eq 1½ c-eq 1½ c-eq

2 c-eq

2 c-eq

2 c-eq

2 c-eq

Grains

3 oz-eq

4 oz-eq

5 oz-eq 5½ oz-eq 6½ oz-eq 6½ oz-eq 7½ oz-eq 8½ oz-eq 9½ oz-eq 10½ oz-eq 10½ oz-eq 10½ oz-eq

Whole
Grains[e]
(oz-eq/day)

1½

2

2½

3

3½

3½

4

4½

5

5½

5½

5½

Refined
Grains
(oz-eq/day)

1½

2

2½

2½

3

3

3½

4

4½

5

5

5

Dairy

2½ c-eq 2½ c-eq

2 c-eq 2.5 c-eq 2.5 c-eq 3 c-eq 3 c-eq 3 c-eq 3 c-eq 3 c-eq 3 c-eq 3 c-eq 3 c-eq

Page 87 — 2015-2020 Dietary Guidelines for Americans

2½ c-eq

3 c-eq

Calorie Level
of Pattern[a]

1,000

Food Group[b]
Protein
Foods

1,200

1,400

1,600

1,800

2,000

2,200

2,400

2,600

2,800

3,000

3,200

Daily Amount[c] of Food From Each Group (vegetable and protein foods subgroup amounts are per week)

1 oz-eq 1½ oz-eq 2 oz-eq 2½ oz-eq 3 oz-eq 3½ oz-eq 3½ oz-eq 4 oz-eq 4½ oz-eq 5 oz-eq 5½ oz-eq 6 oz-eq

Eggs
(oz-eq/wk)

2

3

3

3

3

3

3

3

3

4

4

4

Legumes
(Beans &
Peas)
(oz-eq/wk)[d]

1

2

4

4

6

6

6

8

9

10

11

12

Soy Products
(oz-eq/wk)

2

3

4

6

6

8

8

9

10

11

12

13

Nuts & Seeds
(oz-eq/wk)

2

2

3

5

6

7

7

8

9

10

12

13

Oils

15 g

17 g

17 g

22 g

24 g

27 g

29 g

31 g

34 g

36 g

44 g

51 g

Limit on
Calories for
Other Uses,
Calories
(% of
Calories)[f,g]

190
(19%)

170
(14%)

190
(14%)

180
(11%)

190
(11%)

290
(15%)

330
(15%)

390
(16%)

390
(15%)

400
(14%)

440
(15%)

550
(17%)

[a, b, c] See Appendix 3. USDA Food Patterns: Healthy U.S.-Style Eating Pattern, notes a through c.
[d] About half of total legumes are shown as vegetables, in cup-eq, and half as protein foods, in oz-eq. Total legumes in the Patterns, in cup-eq, is the amount in the
vegetable group plus the amount in protein foods group (in oz-eq) divided by 4:

Calorie Level
of Pattern[a]

Total Legumes
(Beans & Peas)
(c-eq/wk)

1,000

1,200

1,400

1,600

1,800

2,000

2,200

2,400

2,600

2,800

3,000

3,200

1

1

1½

2

3

3

3½

4

5

5

6

6

[e, f, g] See Appendix 3, notes d through f.

2015-2020 Dietary Guidelines for Americans — Page 88

Appendix 6.

Glossary of Terms

A

protein, and minerals. Refined starches
can be added to foods as a thickener, a
stabilizer, a bulking agent, or an anti-caking
agent. While refined starches are made
from grains or vegetables, they contain
little or none of the many other components
of these foods that together create a
nutrient-dense food. They are a source of
calories but few or no other nutrients.

Acculturation—The process by
which individuals who immigrate into
a new country adopt the attitudes,
values, customs, beliefs, and behaviors
of the new culture. Acculturation
is the gradual exchange between
the original attitudes and behaviors
associated with the originating country
and those of the host culture.
Added Refined Starch—The starch
constituent (see Carbohydrates) of a grain,
such as corn, or of a vegetable, such as
potato, used as an ingredient in another
food. Starches have been refined to remove
other components of the food, such as fiber,

Added Sugars—Syrups and other caloric
sweeteners used as a sweetener in other
food products. Naturally occurring sugars
such as those in fruit or milk are not added
sugars. Specific examples of added sugars
that can be listed as an ingredient include
brown sugar, corn sweetener, corn syrup,

dextrose, fructose, glucose, high-fructose
corn syrup, honey, invert sugar, lactose,
malt syrup, maltose, molasses, raw
sugar, sucrose, trehalose, and turbinado
sugar. (See Carbohydrates, Sugars.)

B
Body Mass Index (BMI)—A measure of
weight in kilograms (kg) relative to height
in meters squared (m2). BMI is considered
a reasonably reliable indicator of total body
fat, which is related to the risk of disease
and death. BMI status categories include
underweight, healthy weight, overweight,
and obese (Table A6-1). Overweight and
obese describe ranges of weight that are
greater than what is considered healthy

Table A6-1.

Body Mass Index (BMI) & Corresponding Body Weight
Categories for Children & Adults
Body Weight Category

Children & Adolescents
(Ages 2 to 19 Years)
(BMI-for-Age Percentile Range)

Adults
(BMI)

Underweight

Less than the 5th percentile

Less than 18.5 kg/m2

Normal Weight

5th percentile to less
than the 85th percentile

18.5 to 24.9 kg/m2

Overweight

85th to less than the 95th percentile

25.0 to 29.9 kg/m2

Obese

Equal to or greater than
the 95th percentile

30.0 kg/m2 & greater

Page 89 — 2015-2020 Dietary Guidelines for Americans

for a given height, while underweight
describes a weight that is lower than
what is considered healthy. Because
children and adolescents are growing,
their BMI is plotted on growth charts for
sex and age. The percentile indicates
the relative position of the child’s BMI
among children of the same sex and age.

• Starches—Many glucose units
linked together into long chains.
Examples of foods containing starch
include vegetables (e.g., potatoes,
carrots), grains (e.g., brown rice, oats,
wheat, barley, corn), and legumes
(beans and peas; e.g., kidney beans,
garbanzo beans, lentils, split peas).

C

• Sugars—Composed of one unit (a
monosaccharide, such as glucose
or fructose) or two joined units
(a disaccharide, such as lactose
or sucrose). Sugars include those
occurring naturally in foods and
beverages, those added to foods and
beverages during processing and
preparation, and those consumed
separately. (See Added Sugars.)

Calorie Balance—The balance between
calories consumed through eating and
drinking and calories expended through
physical activity and metabolic processes.
• Calorie—A unit commonly used
to measure energy content of foods
and beverages as well as energy use
(expenditure) by the body. A kilocalorie
is equal to the amount of energy (heat)
required to raise the temperature of 1
kilogram of water 1 degree centigrade.
Energy is required to sustain the
body’s various functions, including
metabolic processes and physical
activity. Carbohydrate, fat, protein,
and alcohol provide all of the energy
supplied by foods and beverages. If
not specified explicitly, references to
“calories” refer to “kilocalories.”
Carbohydrates—One of the
macronutrients and a source of energy.
They include sugars, starches, and fiber:
• Fiber—Total fiber is the sum of
dietary fiber and functional fiber.
Dietary fiber consists of nondigestible
carbohydrates and lignin that are
intrinsic and intact in plants (i.e., the
fiber naturally occurring in foods).
Functional fiber consists of isolated,
nondigestible carbohydrates that have
beneficial physiological effects in
humans. Functional fibers are either
extracted from natural sources or are
synthetically manufactured and added
to foods, beverages, and supplements.

Cardiovascular Disease (CVD)—
Heart disease as well as diseases
of the blood vessel system (arteries,
capillaries, veins) that can lead to heart
attack, chest pain (angina), or stroke.
Cholesterol—A natural sterol present
in all animal tissues. Free cholesterol
is a component of cell membranes and
serves as a precursor for steroid hormones
(estrogen, testosterone, aldosterone),
and for bile acids. Humans are able
to synthesize sufficient cholesterol to
meet biologic requirements, and
there is no evidence for a dietary
requirement for cholesterol.
• Blood Cholesterol—Cholesterol
that travels in the serum of the blood
as distinct particles containing both
lipids and proteins (lipoproteins).
Also referred to as serum cholesterol.
Two kinds of lipoproteins are:
§ High-Density Lipoprotein
(HDL-cholesterol)—Blood
cholesterol often called “good”
cholesterol; carries cholesterol
from tissues to the liver, which
removes it from the body.

§ Low-Density Lipoprotein (LDL­
Cholesterol)—Blood cholesterol
often called “bad” cholesterol;
carries cholesterol to arteries and
tissues. A high LDL-cholesterol
level in the blood leads to a
buildup of cholesterol in arteries.
• Dietary Cholesterol—
Cholesterol found in foods of
animal origin, including meat,
seafood, poultry, eggs, and dairy
products. Plant foods, such as
grains, vegetables, fruits, and oils
do not contain dietary cholesterol.
Cup-Equivalent (cup-eq or c-eq)—
The amount of a food or beverage product
that is considered equal to 1 cup from the
vegetables, fruits, or dairy food groups. A
cup-eq for some foods or beverages may
differ from a measured cup in volume
because the foods have been concentrated
(such as raisins or tomato paste), the
foods are airy in their raw form and do
not compress well into a cup (such as
salad greens), or the foods are measured
in a different form (such as cheese).

D
DASH Eating Plan—The DASH (Dietary
Approaches to Stop Hypertension) Eating
Plan exemplifies healthy eating. It was
designed to increase intake of foods
expected to lower blood pressure while
being heart healthy and meeting Institute of
Medicine (IOM) nutrient recommendations.
It is available at specific calorie levels.
It was adapted from the dietary pattern
developed for the Dietary Approaches
to Stop Hypertension (DASH) research
trials. In the trials, the DASH dietary
pattern lowered blood pressure and LDLcholesterol levels, resulting in reduced
cardiovascular disease risk. The DASH
Eating Plan is low in saturated fats and rich
in potassium, calcium, and magnesium, as
well as fiber and protein. It also is lower
in sodium than the typical American diet,

2015-2020 Dietary Guidelines for Americans — Page 90

and includes menus with two levels of
sodium, 2,300 and 1,500 mg per day. It
meets the Dietary Reference Intakes for
all essential nutrients and stays within
limits for overconsumed nutrients, while
allowing adaptable food choices based on
food preferences, cost, and availability.
Diabetes—A disorder of metabolism—
the way the body uses digested food
(specifically carbohydrate) for growth and
energy. In diabetes, the pancreas either
produces little or no insulin (a hormone
that helps glucose, the body’s main source
of fuel, get into cells), or the cells do not
respond appropriately to the insulin that is
produced, which causes too much glucose
to be released in the blood. The three main
types of diabetes are type 1, type 2, and
gestational diabetes. If not controlled,
diabetes can lead to serious complications.
Dietary Reference Intakes (DRIs)—A
set of nutrient-based reference values
that are quantitative estimates of nutrient
intakes to be used for planning and
assessing diets for healthy people. DRIs
expand on the periodic reports called
Recommended Dietary Allowances
(RDAs), which were first published by
the Institute of Medicine in 1941.
• Acceptable Macronutrient
Distribution Ranges (AMDR)—
Range of intake for a particular
energy source (i.e., carbohydrate,
fat, and protein) that is associated
with reduced risk of chronic disease
while providing intakes of essential
nutrients. If an individual’s intake
is outside of the AMDR, there is a
potential of increasing the risk of
chronic diseases and/or insufficient
intakes of essential nutrients.
• Adequate Intakes (AI)—A
recommended average daily nutrient
intake level based on observed
or experimentally determined

approximations or estimates of mean
nutrient intake by a group (or groups)
of apparently healthy people. An AI is
used when the Recommended Dietary
Allowance cannot be determined.
• Estimated Average Requirements
(EAR)—The average daily
nutrient intake level estimated to
meet the requirement of half the
healthy individuals in a particular
life stage and sex group.
• Recommended Dietary Allowances
(RDA)—The average daily dietary
intake level that is sufficient to meet
the nutrient requirement of nearly all
(97 to 98%) healthy individuals in a
particular life stage and sex group.
• Tolerable Upper Intake Levels
(UL)—The highest average daily
nutrient intake level likely to pose no
risk of adverse health effects for nearly
all individuals in a particular life stage
and sex group. As intake increases
above the UL, the potential risk of
adverse health effects increases.

E
Eating Behaviors—Individual behaviors
that affect food and beverage choices
and intake patterns, such as what, where,
when, why, and how much people eat.
Eating Pattern (also called “dietary
pattern”)—The combination of foods and
beverages that constitute an individual’s
complete dietary intake over time. This
may be a description of a customary way
of eating or a description of a combination
of foods recommended for consumption.
Specific examples include USDA Food
Patterns and the Dietary Approaches to
Stop Hypertension (DASH) Eating Plan. (See
USDA Food Patterns and DASH Eating Plan.)
Energy Drink—A beverage that contains
caffeine as an ingredient, along with

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other ingredients, such as taurine, herbal
supplements, vitamins, and added sugars.
It is usually marketed as a product that
can improve perceived energy, stamina,
athletic performance, or concentration.
Enrichment—The addition of specific
nutrients (i.e., iron, thiamin, riboflavin, and
niacin) to refined grain products in order to
replace losses of the nutrients that occur
during processing. Enrichment of refined
grains is not mandatory; however, those
that are labeled as enriched (e.g., enriched
flour) must meet the standard of identity
for enrichment set by the FDA. When
cereal grains are labeled as enriched, it is
mandatory that they be fortified with folic
acid. (The addition of specific nutrients
to whole-grain products is referred to
as fortification; see Fortification.)
Essential Nutrient—A vitamin, mineral,
fatty acid, or amino acid required for normal
body functioning that either cannot be
synthesized by the body at all, or cannot be
synthesized in amounts adequate for good
health, and thus must be obtained from a
dietary source. Other food components,
such as dietary fiber, while not essential,
also are considered to be nutrients.
Existing Report—An existing systematic
review, meta-analysis, or report by a
Federal agency or leading scientific
organization examined by the 2015
Dietary Guidelines Advisory Committee
in its review of the scientific evidence.
A systematic process was used by
the Advisory Committee to assess the
quality and comprehensiveness of the
review for addressing the question
of interest. (See Nutrition Evidence
Library (NEL) systematic review.)

F
Fats—One of the macronutrients and a
source of energy. (See Solid Fats and Oils.)

• Monounsaturated Fatty Acids
(MUFAs)—Fatty acids that have one
double bond and are usually liquid at
room temperature. Plant sources rich
in MUFAs include vegetable oils (e.g.,
canola, olive, high oleic safflower
and sunflower), as well as nuts.
• Polyunsaturated Fatty Acids
(PUFAs)—Fatty acids that have
two or more double bonds and are
usually liquid at room temperature.
Primary sources are vegetable
oils and some nuts and seeds.
PUFAs provide essential fats such
as n-3 and n-6 fatty acids.
• n-3 PUFAs—A carboxylic acid with an
18-carbon chain and three cis double
bonds, Alpha-linolenic acid (ALA) is an
n-3 fatty acid that is essential in the
diet because it cannot be synthesized
by humans. Primary sources include
soybean oil, canola oil, walnuts, and
flaxseed. Eicosapentaenoic acid (EPA)
and docosahexaenoic acid (DHA) are
very long chain n-3 fatty acids that
are contained in fish and shellfish.
Also called omega-3 fatty acids.
• n-6 PUFAs—A carboxylic acid with
an 18-carbon chain and two cis double
bonds, Linoleic acid (LA), one of the
n-6 fatty acids, is essential in the diet
because it cannot be synthesized by
humans. Primary sources are nuts
and liquid vegetable oils, including
soybean oil, corn oil, and safflower
oil. Also called omega-6 fatty acids.
• Saturated Fatty Acids—Fatty acids
that have no double bonds. Fats high in
saturated fatty acids are usually solid
at room temperature. Major sources
include animal products such as
meats and dairy products, and tropical
oils such as coconut or palm oils.

• Trans Fatty Acids—Unsaturated fatty
acids that are structurally different
from the unsaturated fatty acids that
occur naturally in plant foods. Sources
of trans fatty acids include partially
hydrogenated vegetable oils used in
processed foods such as desserts,
microwave popcorn, frozen pizza, some
margarines, and coffee creamer. Trans
fatty acids also are present naturally
in foods that come from ruminant
animals (e.g., cattle and sheep), such
as dairy products, beef, and lamb.
Food Access—Ability to obtain and
maintain levels of sufficient amounts of
healthy, safe, and affordable food for
all family members in various settings
including where they live, learn, work
and play. Food access is often measured
by distance to a store or the number
of stores in an area; individual-level
resources such as family income or
vehicle availability; and neighborhoodlevel indicators of resources, such as
average income of the neighborhood and
the availability of public transportation.
Food Categories—A method of grouping
similar foods in their as-consumed forms,
for descriptive purposes. The USDA’s
Agricultural Research Service (ARS) has
created 150 mutually exclusive food
categories to account for each food or
beverage item reported in What We Eat in
America (WWEIA), the food intake survey
component of the National Health and
Nutrition Examination Survey (for more
information, visit: http://seprl.ars.usda.gov/
Services/docs.htm?docid=23429). Examples
of WWEIA Food Categories include soups,
nachos, and yeast breads. In contrast to
food groups, items are not disaggregated
into their component parts for assignment
to food categories. For example, all
pizzas are put into the pizza category.

Food Hub—A community space anchored
by a food store with adjacent social and
financial services where businesses or
organizations can actively manage the
aggregation, distribution, and marketing
of source-identified food products
to strengthen their ability to satisfy
wholesale, retail, and institutional demand.
Food Groups—A method of grouping
similar foods for descriptive and guidance
purposes. Food groups in the USDA
Food Patterns are defined as vegetables,
fruits, grains, dairy, and protein foods.
Some of these groups are divided into
subgroups, such as dark-green vegetables
or whole grains, which may have intake
goals or limits. Foods are grouped within
food groups based on their similarity
in nutritional composition and other
dietary benefits. For assignment to food
groups, mixed dishes are disaggregated
into their major component parts.
Food Pattern Modeling—The process
of developing and adjusting daily intake
amounts from food categories or groups
to meet specific criteria, such as meeting
nutrient intake goals, limiting nutrients
or other food components, or varying
proportions or amounts of specific food
categories or groups. This methodology
includes using current food consumption
data to determine the mix and proportions
of foods to include in each group, using
current food composition data to select
a nutrient-dense representative for each
food, calculating nutrient profiles for each
food group using these nutrient-dense
representative foods, and modeling various
combinations of foods and amounts to meet
specific criteria. (See USDA Food Patterns.)
Food & Nutrition Policies—Regulations,
laws, policymaking actions, or formal
or informal rules established by formal
organizations or government units.
Food and nutrition policies are those
that influence food settings and/or

2015-2020 Dietary Guidelines for Americans — Page 92

eating behaviors to improve food and/
or nutrition choices, and potentially,
health outcomes (e.g., body weight).
Fortification—As defined by the U.S.
Food and Drug Administration (FDA),
the deliberate addition of one or more
essential nutrients to a food, whether or
not it is normally contained in the food.
Fortification may be used to prevent or
correct a demonstrated deficiency in
the population or specific population
groups; restore naturally occurring
nutrients lost during processing, storage,
or handling; or to add a nutrient to a
food at the level found in a comparable
traditional food. When cereal grains
are labeled as enriched, it is mandatory
that they be fortified with folic acid.

H
Health—A state of complete physical,
mental, and social well-being and not
merely the absence of disease or infirmity.
Healthy Eating Index (HEI)—A measure
of diet quality that assesses adherence to
the Dietary Guidelines. The HEI is used to
monitor diet quality in the United States
and to examine relationships between diet
and health-related outcomes. The HEI is a
scoring metric that can be applied to any
defined set of foods, such as previously
collected dietary data, a defined menu, or
a market basket. Thus, the HEI can be used
to assess the quality of food assistance
packages, menus, and the U.S. food supply.
High-Intensity Sweeteners—Ingredients
commonly used as sugar substitutes
or sugar alternatives to sweeten and
enhance the flavor of foods and beverages.
People may choose these sweeteners in
place of sugar for a number of reasons,
including that they contribute few or no
calories to the diet. Because high-intensity
sweeteners are many times sweeter than
table sugar (sucrose), smaller amounts

of high-intensity sweeteners are needed
to achieve the same level of sweetness
as sugar in food and beverages. (Other
terms commonly used to refer to sugar
substitutes or alternatives include non­
caloric, low-calorie, no-calorie, and
artificial sweeteners, which may have
different definitions and applications.
A high-intensity sweetener may or
may not be non-caloric, low-calorie,
no-calorie, or artificial sweeteners.)
Household Food Insecurity—
Circumstances in which the availability
of nutritionally adequate and safe
food, or the ability to acquire
acceptable foods in socially acceptable
ways, is limited or uncertain.
Hypertension—A condition, also known
as high blood pressure, in which blood
pressure remains elevated over time.
Hypertension makes the heart work too
hard, and the high force of the blood
flow can harm arteries and organs, such
as the heart, kidneys, brain, and eyes.
Uncontrolled hypertension can lead to
heart attacks, heart failure, kidney disease,
stroke, and blindness. Prehypertension
is defined as blood pressure that is
higher than normal but not high enough
to be defined as hypertension.

M
Macronutrient—A dietary component that
provides energy. Macronutrients include
protein, fats, carbohydrates, and alcohol.
Meats & Poultry—Foods that come from
the flesh of land animals and birds. In the
USDA Food Patterns, organs (such as liver)
are also considered to be meat or poultry.
• Meat (also known as “red
meat”)—All forms of beef, pork,
lamb, veal, goat, and non-bird
game (e.g., venison, bison, elk).

Page 93 — 2015-2020 Dietary Guidelines for Americans

• Poultry—All forms of chicken,
turkey, duck, geese, guineas, and
game birds (e.g., quail, pheasant).
• Lean Meat & Lean Poultry—Any
meat or poultry that contains less
than 10 g of fat, 4.5 g or less of
saturated fats, and less than 95
mg of cholesterol per 100 g and
per labeled serving size, based on
USDA definitions for food label use.
Examples include 95% lean cooked
ground beef, beef top round steak or
roast, beef tenderloin, pork top loin
chop or roast, pork tenderloin, ham
or turkey deli slices, skinless chicken
breast, and skinless turkey breast.
• Processed Meat & Processed
Poultry—All meat or poultry
products preserved by smoking,
curing, salting, and/or the addition
of chemical preservatives. Processed
meats and poultry include all types of
meat or poultry sausages (bologna,
frankfurters, luncheon meats and
loaves, sandwich spreads, viennas,
chorizos, kielbasa, pepperoni,
salami, and summer sausages),
bacon, smoked or cured ham or pork
shoulder, corned beef, pastrami, pig’s
feet, beef jerky, marinated chicken
breasts, and smoked turkey products.
Mixed Dishes—Savory food items eaten
as a single entity that include foods from
more than one food group. These foods
often are mixtures of grains, protein foods,
vegetables, and/or dairy. Examples of mixed
dishes include burgers, sandwiches, tacos,
burritos, pizzas, macaroni and cheese, stirfries, spaghetti and meatballs, casseroles,
soups, egg rolls, and Caesar salad.
Moderate Alcohol Consumption—Up
to one drink per day for women and
up to two drinks per day for men. One
drink-equivalent is described using
the reference beverages of 12 fl oz of

regular beer (5% alcohol), 5 fl oz of
wine (12% alcohol), or 1.5 fl oz of 80
proof (40%) distilled spirits. One drinkequivalent is described as containing
14 g (0.6 fl oz) of pure alcohol.[1]
Multi-Component Intervention—
Interventions that use a combination
of strategies to promote behavior
change. These strategies can be
employed across or within different
settings or levels of influence.
Multi-Level Intervention—
Interventions are those that target
change at the individual level as
well as additional levels, such as in
the community (e.g., public health
campaigns), schools (e.g., education), and
food service (e.g., menu modification).

N
Nutrient Dense—A characteristic
of foods and beverages that provide
vitamins, minerals, and other substances
that contribute to adequate nutrient
intakes or may have positive health
effects, with little or no solid fats
and added sugars, refined starches,
and sodium. Ideally, these foods and
beverages also are in forms that retain
naturally occurring components, such as
dietary fiber. All vegetables, fruits, whole
grains, seafood, eggs, beans and peas,
unsalted nuts and seeds, fat-free and
low-fat dairy products, and lean meats
and poultry—when prepared with little
or no added solid fats, sugars, refined
starches, and sodium—are nutrientdense foods. These foods contribute to
meeting food group recommendations
within calorie and sodium limits. The
term “nutrient dense” indicates the
nutrients and other beneficial substances
in a food have not been “diluted” by the
addition of calories from added solid fats,
sugars, or refined starches, or by the

A number of foods are naturally high in
oils such as nuts, olives, some fish, and
avocados. Foods that are mainly made
up of oil include mayonnaise, certain
salad dressings, and soft (tub or squeeze)
margarine with no trans fats. Oils are high
in monounsaturated or polyunsaturated
fats, and lower in saturated fats than solid
fats. A few plant oils, termed tropical
oils, including coconut oil, palm oil and
palm kernel oil, are high in saturated
fats and for nutritional purposes should
be considered as solid fats. Partially
hydrogenated oils that contain trans fats
should also be considered as solid fats
for nutritional purposes. (See Fats.)

solid fats naturally present in the food.
Nutrient of Concern—Nutrients that
are overconsumed or underconsumed
and current intakes may pose a
substantial public health concern. Data
on nutrient intake, corroborated with
biochemical markers of nutritional
status where available, and association
with health outcomes are all used to
establish a nutrient as a nutrient of
concern. Underconsumed nutrients, or
“shortfall nutrients,” are those with a
high prevalence of inadequate intake
either across the U.S. population or in
specific groups, relative to IOM-based
standards, such as the Estimated Average
Requirement (EAR) or the Adequate Intake
(AI). Overconsumed nutrients are those
with a high prevalence of excess intake
either across the population or in specific
groups, related to IOM-based standards
such as the Tolerable Upper Intake Level
(UL) or other expert group standards.
Nutrition Evidence Library (NEL)
Systematic Review—A process that
uses state-of-the-art methods to identify,
evaluate, and synthesize research to
provide timely answers to important food
and nutrition-related questions to inform
U.S. Federal nutrition policies, programs,
and recommendations. This rigorous,
protocol-driven methodology is designed
to minimize bias, maximize transparency,
and ensure the use of all available relevant
and high-quality research. The NEL is
a program within the USDA Center for
Nutrition Policy and Promotion. For more
detailed information, visit: www.NEL.gov.

O
Oils—Fats that are liquid at room
temperature. Oils come from many different
plants and some fish. Some common
oils include canola, corn, olive, peanut,
safflower, soybean, and sunflower oils.

Ounce-Equivalent (oz-eq)—The amount
of a food product that is considered equal
to 1 ounce from the grain or protein foods
food group. An oz-eq for some foods
may be less than a measured ounce
in weight if the food is concentrated
or low in water content (nuts, peanut
butter, dried meats, flour) or more than
a measured ounce in weight if the food
contains a large amount of water (tofu,
cooked beans, cooked rice or pasta).

P
Physical Activity—Any bodily
movement produced by the contraction
of skeletal muscle that increases
energy expenditure above a basal
level; generally refers to the subset of
physical activity that enhances health.
Point-of-Purchase—A place where
sales are made. Various intervention
strategies have been proposed to affect
individuals’ purchasing decisions at the
point of purchase, such as board or menu
labeling with various amounts of nutrition
information or shelf tags in grocery stores.
Portion Size—The amount of a food
served or consumed in one eating

[1] Drink-equivalents are not intended to serve as a standard drink definition for regulatory purposes.

2015-2020 Dietary Guidelines for Americans — Page 94

occasion. A portion is not a standardized
amount, and the amount considered to
be a portion is subjective and varies.

above a person’s resting level (between
1.0 and 1.5 metabolic equivalents)
is considered sedentary behavior.

goods made with solid fats (such as
cookies, crackers, doughnuts, pastries, and
croissants). (See Fats and Nutrient Dense)

Prehypertension—See Hypertension.

Serving Size—A standardized amount
of a food, such as a cup or an ounce,
used in providing information about a
food within a food group, such as in
dietary guidance. Serving size on the
Nutrition Facts label is determined
based on the Reference Amounts
Customarily Consumed (RACC) for foods
that have similar dietary usage, product
characteristics, and customarily consumed
amounts for consumers to make “like
product” comparisons. (See Portion Size.)

Sugar-Sweetened Beverages—
Liquids that are sweetened with various
forms of added sugars. These beverages
include, but are not limited to, soda
(regular, not sugar-free), fruitades,
sports drinks, energy drinks, sweetened
waters, and coffee and tea beverages
with added sugars. Also called calorically
sweetened beverages. (See Added
Sugars and Carbohydrates: Sugars.)

Shortfall Nutrient—
See Nutrient of Concern.

USDA Food Patterns—A set of eating
patterns that exemplify healthy eating,
which all include recommended intakes
for the five food groups (vegetables,
fruits, grains, dairy, and protein foods)
and for subgroups within the vegetables,
grains, and protein foods groups. They
also recommend an allowance for
intake of oils. Patterns are provided
at 12 calorie levels from 1,000 to
3,200 calories to meet varied calorie
needs. The Healthy U.S.-Style Pattern
is the base USDA Food Pattern.

Protein—One of the macronutrients;
a major functional and structural
component of every animal cell.
Proteins are composed of amino
acids, nine of which are indispensable
(essential), meaning they cannot be
synthesized by humans and therefore
must be obtained from the diet. The
quality of dietary protein is determined
by its amino acid profile relative to
human requirements as determined by
the body’s requirements for growth,
maintenance, and repair. Protein
quality is determined by two factors:
digestibility and amino acid composition.

R
Refined Grains—Grains and grain
products with the bran and germ
removed; any grain product that is not
a whole-grain product. Many refined
grains are low in fiber but enriched
with thiamin, riboflavin, niacin, and
iron, and fortified with folic acid.

S
Screen Time—Time spent in front
of a computer, television, video
or computer game system, smart
phone or tablet, or related device.
Seafood—Marine animals that
live in the sea and in freshwater
lakes and rivers. Seafood includes
fish (e.g., salmon, tuna, trout,
and tilapia) and shellfish (e.g.,
shrimp, crab, and oysters).
Sedentary Behavior—Any waking
activity predominantly done while in a
sitting or reclining posture. A behavior
that expends energy at or minimally

Social-Ecological Model—
A framework developed to illustrate
how sectors, settings, social and
cultural norms, and individual factors
converge to influence individual food
and physical activity choices.
Solid Fats—Fats that are usually not
liquid at room temperature. Solid fats are
found in animal foods, except for seafood,
and can be made from vegetable oils
through hydrogenation. Some tropical oil
plants, such as coconut and palm, are
considered as solid fats due to their fatty
acid composition. The fat component of
milk and cream (butter) is solid at room
temperature. Solid fats contain more
saturated fats and/or trans fats than liquid
oils (e.g., soybean, canola, and corn oils),
with lower amounts of monounsaturated
or polyunsaturated fatty acids. Common
fats considered to be solid fats include:
butter, beef fat (tallow), chicken fat, pork
fat (lard), shortening, coconut oil, palm oil
and palm kernel oil. Foods high in solid
fats include: full-fat (regular) cheeses,
creams, whole milk, ice cream, marbled
cuts of meats, regular ground beef, bacon,
sausages, poultry skin, and many baked

Page 95 — 2015-2020 Dietary Guidelines for Americans

U

• Healthy U.S.-Style Eating
Pattern—A pattern that exemplifies
healthy eating based on the types
and proportions of foods Americans
typically consume, but in nutrientdense forms and appropriate amounts,
designed to meet nutrient needs while
not exceeding calorie requirements.
It is substantially unchanged from the
primary USDA Food Patterns of the
2010 Dietary Guidelines. This pattern
is evaluated in comparison to meeting
Dietary Reference Intakes for essential
nutrients and staying within limits
set by the IOM or Dietary Guidelines
for overconsumed food components.
It aligns closely with the Dietary
Approaches to Stop Hypertension

(DASH) Eating Plan, a guide for healthy
eating based on the DASH diet which
was tested in clinical trials. (See
Nutrient Dense and DASH Eating Plan.)
• Healthy Mediterranean-Style
Eating Pattern—A pattern that
exemplifies healthy eating, designed
by modifying the Healthy U.S.-Style
Pattern to more closely reflect eating
patterns that have been associated
with positive health outcomes in
studies of Mediterranean-Style diets.
This pattern is evaluated based on
its similarity to food group intakes of
groups with positive health outcomes
in these studies rather than on
meeting specified nutrient standards.
It differs from the Healthy U.S.-Style
Pattern in that it includes more
fruits and seafood and less dairy.

over the course of a week by choosing
from all subgroups, including dark green,
red and orange, legumes (beans and
peas), starchy, and other vegetables.

W
Whole Fruits—All fresh, frozen, canned,
and dried fruit but not fruit juice.
Whole Grains—Grains and grain
products made from the entire grain seed,
usually called the kernel, which consists
of the bran, germ, and endosperm. If the
kernel has been cracked, crushed, or
flaked, it must retain the same relative
proportions of bran, germ, and endosperm
as the original grain in order to be called
whole grain. Many, but not all, whole
grains are also sources of dietary fiber.

• Healthy Vegetarian Eating
Pattern—A pattern that exemplifies
healthy eating, designed by modifying
the Healthy U.S.-Style Pattern to more
closely reflect eating patterns reported
by self-identified vegetarians. This
pattern is evaluated in comparison
to meeting Dietary Reference Intakes
for essential nutrients and staying
within limits set by the IOM or
Dietary Guidelines for overconsumed
food components. It differs from the
Healthy U.S.-Style Pattern in that it
includes more legumes, soy products,
nuts and seeds, and whole grains,
and no meat, poultry, or seafood.

V
Variety—A diverse assortment of foods
and beverages across and within all
food groups and subgroups selected to
fulfill the recommended amounts without
exceeding the limits for calories and
other dietary components. For example,
in the vegetables food group, selecting a
variety of foods could be accomplished

2015-2020 Dietary Guidelines for Americans — Page 96

Appendix 7.
Nutritional Goals for Age-Sex Groups

Based on Dietary Reference Intakes &

Dietary Guidelines Recommendations

Table A7-1.

Daily Nutritional Goals for Age-Sex Groups
Based on Dietary Reference Intakes &
Dietary Guidelines Recommendations
Source Child Female Male Female Male Female Male Female Male Female Male Female Male
of Goal[a] 1-3
4-8
4-8
9-13
9-13
14-18 14-18 19-30 19-30 31-50 31-50
51+
51+

Calorie Level(s)
Assessed

1,000

1,200

1,400,
1,600

1,600

1,800

1,800

2,200,
2,800,
3,200

2,000

2,400,
2,600,
3,000

1,800

2,200

1,600

2,000

Macronutrients
Protein, g

RDA

13

19

19

34

34

46

52

46

56

46

56

46

56

Protein, % kcal

AMDR

5-20

10-30

10-30

10-30

10-30

10-30

10-30

10-35

10-35

10-35

10-35

10-35

10-35

Carbohydrate, g

RDA

130

130

130

130

130

130

130

130

130

130

130

130

130

Carbohydrate, % kcal

AMDR

45-65

45-65

45-65

45-65

45-65

45-65

45-65

45-65

45-65

45-65

45-65

45-65

45-65

Dietary Fiber, g

14 g/
1,000 kcal

14

16.8

19.6

22.4

25.2

25.2

30.8

28

33.6

25.2

30.8

22.4

28

Added Sugars, % kcal

DGA

<10%

<10%

<10%

<10%

<10%

<10%

<10%

<10%

<10%

<10%

<10%

<10%

<10%

Total Fat, % kcal

AMDR

30-40

25-35

25-35

25-35

25-35

25-35

25-35

20-35

20-35

20-35

20-35

20-35

20-35

Saturated Fat, % kcal

DGA

<10%

<10%

<10%

<10%

<10%

<10%

<10%

<10%

<10%

<10%

<10%

<10%

<10%

Linoleic Acid, g

AI

7

10

10

10

12

11

16

12

17

12

17

11

14

Linolenic Acid, g

AI

0.7

0.9

0.9

1

1.2

1.1

1.6

1.1

1.6

1.1

1.6

1.1

1.6

Page 97 — 2015-2020 Dietary Guidelines for Americans

Source Child Female Male Female Male Female Male Female Male Female Male Female Male
of Goal[a] 1-3
4-8
4-8
9-13
9-13
14-18 14-18 19-30 19-30 31-50 31-50
51+
51+

Calorie Level(s)
Assessed

1,000

1,200

1,400,
1,600

1,600

1,800

1,800

2,200,
2,800,
3,200

2,000

2,400,
2,600,
3,000

1,800

2,200

1,600

2,000

Minerals
Calcium, mg

RDA

700

1,000

1,000

1,300

1,300

1,300

1,300

1,000

1,000

1,000

1,000

1,200

1,000[b]

Iron, mg

RDA

7

10

10

8

8

15

11

18

8

18

8

8

8

Magnesium, mg

RDA

80

130

130

240

240

360

410

310

400

320

420

320

420

Phosphorus, mg

RDA

460

500

500

1,250

1,250

1,250

1,250

700

700

700

700

700

700

Potassium, mg

AI

3,000

3,800

3,800

4,500

4,500

4,700

4,700

4,700

4,700

4,700

4,700

4,700

4,700

Sodium, mg

UL

1,500

1,900

1,900

2,200

2,200

2,300

2,300

2,300

2,300

2,300

2,300

2,300

2,300

Zinc, mg

RDA

3

5

5

8

8

9

11

8

11

8

11

8

11

Copper, mcg

RDA

340

440

440

700

700

890

890

900

900

900

900

900

900

Manganese, mg

AI

1.2

1.5

1.5

1.6

1.9

1.6

2.2

1.8

2.3

1.8

2.3

1.8

2.3

Selenium, mcg

RDA

20

30

30

40

40

55

55

55

55

55

55

55

55

Vitamin A, mg RAE

RDA

300

400

400

600

600

700

900

700

900

700

900

700

900

Vitamin E, mg AT

RDA

6

7

7

11

11

15

15

15

15

15

15

15

15

Vitamin D, IU

RDA

600

600

600

600

600

600

600

600

600

600

600

600[c]

600[c]

Vitamin C, mg

RDA

15

25

25

45

45

65

75

75

90

75

90

75

90

Thiamin, mg

RDA

0.5

0.6

0.6

0.9

0.9

1

1.2

1.1

1.2

1.1

1.2

1.1

1.2

Riboflavin, mg

RDA

0.5

0.6

0.6

0.9

0.9

1

1.3

1.1

1.3

1.1

1.3

1.1

1.3

Niacin, mg

RDA

6

8

8

12

12

14

16

14

16

14

16

14

16

Vitamin B6, mg

RDA

0.5

0.6

0.6

1

1

1.2

1.3

1.3

1.3

1.3

1.3

1.5

1.7

Vitamin B12, mcg

RDA

0.9

1.2

1.2

1.8

1.8

2.4

2.4

2.4

2.4

2.4

2.4

2.4

2.4

Choline, mg

AI

200

250

250

375

375

400

550

425

550

425

550

425

550

Vitamin K, mcg

AI

30

55

55

60

60

75

75

90

120

90

120

90

120

Folate, mcg DFE

RDA

150

200

200

300

300

400

400

400

400

400

400

400

400

Vitamins

[a] RDA = Recommended Dietary Allowance, AI = Adequate Intake, UL = Tolerable Upper Intake Level, AMDR = Acceptable Macronutrient Distribution Range, DGA
= 2015-2020 Dietary Guidelines recommended limit; 14 g fiber per 1,000 kcal = basis for AI for fiber.
[b] Calcium RDA for males ages 71+ years is 1,200 mg.
[c] Vitamin D RDA for males and females ages 71+ years is 800 IU.
SOURCES: Institute of Medicine. Dietary Reference Intakes: The essential guide to nutrient requirements. Washington (DC): The National
Academies Press; 2006.
Institute of Medicine. Dietary Reference Intakes for Calcium and Vitamin D. Washington (DC): The National Academies Press; 2010.

2015-2020 Dietary Guidelines for Americans — Page 98

Appendix 8.
Federal Resources for Information
on Nutrition & Physical Activity
Table A8-1.

Federal Nutrition & Physical Activity Resources
The following Federal Government resources provide reliable, science-based information on nutrition and physical activity,
as well as an evolving array of tools to facilitate Americans’ adoption of healthy choices.

Dietary Guidelines for
Americans

www.dietaryguidelines.gov

Physical Activity
Guidelines for Americans

www.health.gov/paguidelines

MyPlate

www.choosemyplate.gov

SuperTracker

www.supertracker.usda.gov

U.S. Department
of Health and Human
Services

www.hhs.gov

Office of Disease Prevention
and Health Promotion

www.health.gov

Healthy People

www.healthypeople.gov

Healthfinder

www.healthfinder.gov

Food and Drug Administration

www.fda.gov

Page 99 — 2015-2020 Dietary Guidelines for Americans

The following Federal Government resources provide reliable, science-based information on nutrition and physical activity,
as well as an evolving array of tools to facilitate Americans’ adoption of healthy choices.

Centers for Disease Control
and Prevention

www.cdc.gov

National Institutes of Health

www.nih.gov

Rethinking Drinking Alcoholic
Beverage Calculators

http://rethinkingdrinking.niaaa.nih.gov/ToolsResources/CalculatorsMain.asp

President’s Council on
Fitness, Sports & Nutrition

www.fitness.gov

U.S. Department of
Agriculture (USDA)

www.usda.gov

Center for Nutrition Policy
and Promotion

www.cnpp.usda.gov

Food and Nutrition Service

www.fns.usda.gov

Food and Nutrition
Information Center

http://fnic.nal.usda.gov

National Institute of Food
and Agriculture

www.nifa.usda.gov

Let’s Move!

www.letsmove.gov

U.S. National Physical
Activity Plan[a]

www.physicalactivityplan.org

[a] Note: The U.S. National Physical Activity Plan is not a product of the Federal Government. However, a number of Federal offices were involved in the development
of the Plan.

2015-2020 Dietary Guidelines for Americans — Page 100

Appendix 9.

Alcohol

If alcohol is consumed, it should be in
moderation—up to one drink per day
for women and up to two drinks per day
for men—and only by adults of legal
drinking age. For those who choose to
drink, moderate alcohol consumption can
be incorporated into the calorie limits of
most healthy eating patterns. The Dietary
Guidelines does not recommend that
individuals who do not drink alcohol start
drinking for any reason; however, it does
recommend that all foods and beverages
consumed be accounted for within
healthy eating patterns. Alcohol is not a
component of the USDA Food Patterns.
Thus, if alcohol is consumed, the calories
from alcohol should be accounted for so
that the limits on calories for other uses
and total calories are not exceeded (see
the Other Dietary Components section
of Chapter 1. Key Elements of Healthy
Eating Patterns for further discussion of
limits on alcohol and calories for other
uses within healthy eating patterns).
For the purposes of evaluating amounts
of alcohol that may be consumed,
the Dietary Guidelines includes
drink-equivalents (Table A9-1). One
alcoholic drink-equivalent is described
as containing 14 g (0.6 fl oz) of pure
alcohol.[1] The following are reference
beverages that are one alcoholic drinkequivalent: 12 fluid ounces of regular

beer (5% alcohol), 5 fluid ounces of wine
(12% alcohol), or 1.5 fluid ounces of 80
proof distilled spirits (40% alcohol).[2]
Packaged (e.g., canned beer, bottled
wine) and mixed beverages (e.g.,
margarita, rum and soda, mimosa,
sangria) vary in alcohol content. For
this reason it is important to determine
how many alcoholic drink-equivalents
are in the beverage and limit intake.
Table A9-1 lists reference beverages
that are one drink-equivalent and
provides examples of alcoholic drinkequivalents in other alcoholic beverages.
When determining the number of drinkequivalents in an alcoholic beverage, the
variability in alcohol content and portion
size must be considered together. As
an example, the amount of alcohol in a
beer may be higher than 5 percent and,
thus, 12 ounces would be greater than
one drink-equivalent. In addition to the
alcohol content, the portion size may be
many times larger than the reference
beverage. For example, portion sizes
for beer may be higher than 12 ounces
and, thus, even if the alcohol content
is 5 percent, the beverage would be
greater than one drink-equivalent (see
Table A9-1 for additional examples).
The same is true for wine and mixed
drinks with distilled spirits.

Alcoholic Beverages
& Calories
Alcoholic beverages may contain
calories from both alcohol and other
ingredients. If they are consumed,
the contributions from calories from
alcohol and other dietary components
(e.g., added sugars, solid fats) from
alcoholic beverages should be within the
various limits of healthy eating patterns
described in Chapter 1. One drinkequivalent contains 14 grams of pure
alcohol, which contributes 98 calories
to the beverage. The total calories in a
beverage may be more than those from
alcohol alone, depending on the type,
brand, ingredients, and portion size. For
example, 12 ounces of regular beer (5%
alcohol) may have about 150 calories,
5 ounces of wine (12% alcohol) may
have about 120 calories, and 7 ounces
of a rum (40% alcohol) and cola may
have about 155 calories, each with 98
calories coming from pure alcohol.[3]

Excessive Drinking
In comparison to moderate alcohol
consumption, high-risk drinking is the
consumption of 4 or more drinks on any
day or 8 or more drinks per week for
women and 5 or more drinks on any day
or 15 or more drinks per week for men.

[1] Bowman SA, Clemens JC, Friday JE, Thoerig RC, and Moshfegh AJ. 2014. Food Patterns Equivalents Database 2011-12: Methodology and User Guide [Online]. Food Surveys
Research Group, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland. Available at: http://www.ars.
usda.gov/nea/bhnrc/fsrg. Accessed November 3, 2015. For additional information see the National Institute on Alcohol Abuse and Alcoholism (NIAAA) webpage available at:
http://rethinkingdrinking.niaaa.nih.gov/.
[2] Drink-equivalents are not intended to serve as a standard drink definition for regulatory purposes.
[3] Calorie values are estimates, as different brands and types of beverages differ in ingredients and portion sizes and vary in their actual calorie content. For calculators to evaluate the
calorie and alcohol content of alcoholic beverages, see: National Institute on Alcohol Abuse and Alcoholism (NIAAA). National Institutes of Health. Rethinking drinking, alcohol, and your
health. Calculators. Available at: http://rethinkingdrinking.niaaa.nih.gov/ToolsResources/CalculatorsMain.asp. Accessed September 14, 2015.

Page 101 — 2015-2020 Dietary Guidelines for Americans

Table A9-1.

Alcoholic Drink-Equivalents [a] of Select Beverages
Drink Description

Drink-Equivalents[b]

Beer, Beer Coolers, & Malt Beverages
12 fl oz at 4.2% Alcohol[c]

0.8

12 fl oz at 5% Alcohol (Reference Beverage)

1

16 fl oz at 5% Alcohol

1.3

12 fl oz at 7% Alcohol

1.4

12 fl oz at 9% Alcohol

1.8

Wine
5 fl oz at 12% Alcohol (Reference Beverage)

1

9 fl oz at 12% Alcohol

1.8

5 fl oz at 15% Alcohol

1.3

5 fl oz at 17% Alcohol

1.4

Distilled Spirits
1.5 fl oz 80 Proof Distilled Spirits
(40% Alcohol) (Reference Beverage)

1

Mixed Drink With More Than 1.5 fl oz
80 Proof Distilled Spirits (40% Alcohol)

> 1[d]

[a] One alcoholic drink-equivalent is defined as containing 14 grams (0.6 fl oz) of pure alcohol. The following are reference beverages that are one alcoholic drinkequivalent: 12 fluid ounces of regular beer (5% alcohol), 5 fluid ounces of wine (12% alcohol), or 1.5 fluid ounces of 80 proof distilled spirits (40% alcohol). Drinkequivalents are not intended to serve as a standard drink definition for regulatory purposes.

[b] To calculate drink-equivalents, multiply the volume in ounces by the alcohol content in percent and divide by 0.6 ounces of alcohol per drink-equivalent. For
example: 16 fl oz beer at 5% alcohol: (16 fl oz)(0.05)/0.6 fl oz = 1.3 drink-equivalents.

[c] Light beer represents a substantial proportion of alcoholic beverages consumed in the United States. Light beer is approximately 4.2% alcohol or 0.8 alcoholic drinkequivalents in 12 fluid ounces.

[d] Depending on factors, such as the type of spirits and the recipe, one mixed drink can contain a variable number of drink-equivalents.

Binge drinking is the consumption within
about 2 hours of 4 or more drinks for
women and 5 or more drinks for men.
Excessive alcohol consumption—which
includes binge drinking (4 or more drinks
for women and 5 or more drinks for men
within about 2 hours); heavy drinking

(8 or more drinks a week for women
and 15 or more drinks a week for men);
and any drinking by pregnant women or
those under 21 years of age—has no
benefits. Excessive drinking is responsible
for 88,000 deaths in the United States
each year, including 1 in 10 deaths

among working age adults (age 20-64
years). In 2006, the estimated economic
cost to the United States of excessive
drinking was $224 billion.[4] Binge
drinking accounts for over half of the
deaths and three-fourths of the economic
costs due to excessive drinking.[1],[5]

2015-2020 Dietary Guidelines for Americans — Page 102

Excessive drinking increases the risk of
many chronic diseases and violence[6]
and, over time, can impair short- and
long-term cognitive function.[7] Over
90 percent of U.S. adults who drink
excessively report binge drinking, and
about 90 percent of the alcohol consumed
by youth under 21 years of age in the
United States is in the form of binge
drinks. Binge drinking is associated
with a wide range of health and social
problems, including sexually transmitted
diseases, unintended pregnancy,
accidental injuries, and violent crime.[8]

Those Who Should
Not Consume Alcohol
Many individuals should not consume
alcohol, including individuals who

are taking certain over-the-counter or
prescription medications or who have
certain medical conditions, those who
are recovering from alcoholism or are
unable to control the amount they drink,
and anyone younger than age 21 years.
Individuals should not drink if they
are driving, planning to drive, or are
participating in other activities requiring
skill, coordination, and alertness.[9]
Women who are or who may be
pregnant should not drink. Drinking
during pregnancy, especially in the first
few months of pregnancy, may result
in negative behavioral or neurological
consequences in the offspring. No safe
level of alcohol consumption during
pregnancy has been established.[10]
Women who are breastfeeding should

consult with their health care provider
regarding alcohol consumption.[11]

Alcohol & Caffeine
Mixing alcohol and caffeine is not
generally recognized as safe by the FDA.[12]
People who mix alcohol and caffeine
may drink more alcohol and become
more intoxicated than they realize,
increasing the risk of alcohol-related
adverse events. Caffeine does not
change blood alcohol content levels, and
thus, does not reduce the risk of harms
associated with drinking alcohol.[13]

[4] Stahre M, Roeber J, Kanny D, Brewer RD, Zhang X. Contribution of excessive alcohol consumption to deaths and years of potential life lost in the United States. Prev Chroni c
Dis 2014;11:130293.
[5] Bouchery EE, Harwood HJ, Sacks JJ, Simon CJ, Brewer RD. Economic costs of excessive alcohol consumption in the United States, 2006. Am J Prev Med. 2011;41:516–24.
[6] For more information, see: Centers for Disease Control and Prevention. Alcohol use and your health. Available at: http://www.cdc.gov/alcohol/fact-sheets/alcohol-use.htm.
Accessed August 26, 2015.
[7] For more information, see: National Institute on Alcohol Abuse and Alcoholism (NIAAA). National Institutes of Health. Alcohol’s effects on the body. Available at:
http://www.niaaa.nih.gov/alcohol-health/alcohols-effects-body. Accessed August 26, 2015.
[8] For more information, see: Centers for Disease Control and Prevention. Fact sheets - Binge drinking. January 16, 2014. [Updated October 16, 2015.] Available at:
http://www.cdc.gov/alcohol/fact-sheets/binge-drinking.htm. Accessed August 26, 2015.
[9] For more information, see: Centers for Disease Control and Prevention. Alcohol use and your health. Available at: http://www.cdc.gov/alcohol/fact-sheets/alcohol-use.htm.
Accessed August 26, 2015.
[10] For more information, see: Centers for Disease Control and Prevention. What you should know about alcohol and pregnancy. August 28, 2014. Available at:
http://www .cdc.gov/features/alcoholandpregnancy/. Accessed August 26, 2015.
[11] Section on Breastfeeding, American Academy of Pediatrics. AAP Policy Statement: Breastfeeding and the use of human milk. Pediatrics 2012;129(3):e827-e841.
A vailable at: www.pediatrics.org/cgi/doi/10.1542/peds.2011-3552. Accessed September 15, 2015.
[12] For more information, see: Food and Drug Administration. Update on caffeinated alcoholic beverages. [Updated November 24, 2010.] Available at: http://www.fda.gov/
NewsEvents/PublicHealthFocus/ucm234900.htm. Accessed September 16, 2015.
[13] For more information regarding caffeine and alcohol, see CDC’s Alcohol and Public Health webpage. Available at: http://www.cdc.gov/alcohol/fact-sheets/caffeine-andalcohol.htm. Accessed August 26, 2015.

Page 103 — 2015-2020 Dietary Guidelines for Americans

Appendix 10.
Food Sources of Potassium
Table A10-1.

Potassium: Food Sources Ranked by Amounts of Potassium
& Energy per Standard Food Portions & per 100 Grams of Foods
Food

Standard
Portion Size

Calories in
Standard
Portion[a]

Potassium
in Standard
Portion (mg)[a]

Calories per
100 grams[a]

Potassium per
100 grams (mg)[a]

Potato, Baked,
Flesh & Skin

1 medium

163

941

94

544

Prune Juice, Canned

1 cup

182

707

71

276

Carrot Juice, Canned

1 cup

94

689

40

292

Passion-Fruit Juice,
Yellow or Purple

1 cup

126-148

687

51-60

278

Tomato Paste, Canned

¼ cup

54

669

82

1,014

Beet Greens,
Cooked from Fresh

½ cup

19

654

27

909

Adzuki Beans, Cooked

½ cup

147

612

128

532

White Beans, Canned

½ cup

149

595

114

454

Plain Yogurt, Nonfat

1 cup

127

579

56

255

Tomato Puree

½ cup

48

549

38

439

Sweet Potato,
Baked in Skin

1 medium

103

542

90

475

Salmon, Atlantic,
Wild, Cooked

3 ounces

155

534

182

628

2015-2020 Dietary Guidelines for Americans — Page 104

Table A10-1. (continued...)

Potassium: Food Sources Ranked by Amounts of Potassium
& Energy per Standard Food Portions & per 100 Grams of Foods
Food

Standard
Portion Size

Calories in
Standard
Portion[a]

Potassium
in Standard
Portion (mg)[a]

Calories per
100 grams[a]

Potassium per
100 grams (mg)[a]

Clams, Canned

3 ounces

121

534

142

628

Pomegranate Juice

1 cup

134

533

54

214

Plain Yogurt, Low-Fat

8 ounces

143

531

63

234

Tomato Juice, Canned

1 cup

41

527

17

217

Orange Juice, Fresh

1 cup

112

496

45

200

Soybeans, Green, Cooked

½ cup

127

485

141

539

Chard, Swiss, Cooked

½ cup

18

481

20

549

Lima Beans, Cooked

½ cup

108

478

115

508

Mackerel, Various
Types, Cooked

3 ounces

114-171

443-474

134-201

521-558

Vegetable Juice, Canned

1 cup

48

468

19

185

Chili with Beans, Canned

½ cup

144

467

112

365

Great Northern
Beans, Canned

½ cup

150

460

114

351

Yam, Cooked

½ cup

79

456

116

670

Halibut, Cooked

3 ounces

94

449

111

528

Tuna, Yellowfin, Cooked

3 ounces

111

448

130

527

Acorn Squash, Cooked

½ cup

58

448

56

437

Page 105 — 2015-2020 Dietary Guidelines for Americans

Food

Standard
Portion Size

Calories in
Standard
Portion[a]

Potassium
in Standard
Portion (mg)[a]

Calories per
100 grams[a]

Potassium per
100 grams (mg)[a]

Snapper, Cooked

3 ounces

109

444

128

522

Soybeans, Mature, Cooked

½ cup

149

443

173

515

Tangerine Juice, Fresh

1 cup

106

440

43

178

Pink Beans, Cooked

½ cup

126

430

149

508

Chocolate Milk
(1%, 2% & Whole)

1 cup

178-208

418-425

71-83

167-170

Amaranth Leaves, Cooked

½ cup

14

423

21

641

Banana

1 medium

105

422

89

358

Spinach, Cooked from
Fresh or Canned

½ cup

21-25

370-419

23

346-466

Black Turtle
Beans, Cooked

½ cup

121

401

130

433

Peaches, Dried, Uncooked

¼ cup

96

399

239

996

Prunes, Stewed

½ cup

133

398

107

321

Rockfish, Pacific, Cooked

3 ounces

93

397

109

467

Rainbow Trout, Wild
or Farmed, Cooked

3 ounces

128-143

381-383

150-168

448-450

Skim Milk (Nonfat)

1 cup

83

382

34

156

Refried Beans,
Canned, Traditional

½ cup

106

380

89

319

Apricots, Dried, Uncooked

¼ cup

78

378

241

1162

Pinto Beans, Cooked

½ cup

123

373

143

436

2015-2020 Dietary Guidelines for Americans — Page 106

Table A10-1. (continued...)

Potassium: Food Sources Ranked by Amounts of Potassium
& Energy per Standard Food Portions & per 100 Grams of Foods
Food

Standard
Portion Size

Calories in
Standard
Portion[a]

Potassium
in Standard
Portion (mg)[a]

Calories per
100 grams[a]

Potassium per
100 grams (mg)[a]

Lentils, Cooked

½ cup

115

365

116

369

Avocado

½ cup

120

364

160

485

Tomato Sauce, Canned

½ cup

30

364

24

297

Plantains, Slices, Cooked

½ cup

89

358

116

465

Kidney Beans, Cooked

½ cup

113

357

127

403

Navy Beans, Cooked

½ cup

128

354

140

389

[a] Source: U.S Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. 2014. USDA National Nutrient Database for Standard
Reference, Release 27. Available at: http://www.ars.usda.gov/nutrientdata.

Page 107 — 2015-2020 Dietary Guidelines for Americans

Appendix 11.
Food Sources of Calcium
Table A11-1.

Calcium: Food Sources Ranked by Amounts of Calcium
& Energy per Standard Food Portions & per 100 Grams of Foods
Food

Standard
Portion Size

Calories in
Standard
Portion[a]

Calcium in
Standard
Portion (mg)[a]

Calories per
100 grams[a]

Calcium per 100
grams (mg)[a]

Fortified Ready-to-Eat
Cereals (Various)[b]

¾-1¼ cup

70-197

137-1,000

234-394

455-3,333

Pasteurized Processed
American Cheese

2 ounces

210

593

371

1,045

Parmesan Cheese, Hard

1.5 ounces

167

503

392

1,184

Plain Yogurt, Nonfat

8 ounces

127

452

56

199

Romano Cheese

1.5 ounces

165

452

387

1,064

Almond Milk (All Flavors)[b]

1 cup

91-120

451

38-50

188

Pasteurized Processed
Swiss Cheese

2 ounces

189

438

334

772

Tofu, Raw, Regular,
Prepared with
Calcium Sulfate

½ cup

94

434

76

350

Gruyere Cheese

1.5 ounces

176

430

413

1,011

Plain Yogurt, Low-Fat

8 ounces

143

415

63

183

Vanilla Yogurt, Low-Fat

8 ounces

193

388

85

171

2015-2020 Dietary Guidelines for Americans — Page 108

Table A11-1. (continued...)

Calcium: Food Sources Ranked by Amounts of Calcium
& Energy per Standard Food Portions & per 100 Grams of Foods
Food

Standard
Portion Size

Calories in
Standard
Portion[a]

Calcium in
Standard
Portion (mg)[a]

Calories per
100 grams[a]

Calcium per 100
grams (mg)[a]

Pasteurized Processed
American Cheese Food

2 ounces

187

387

330

682

Fruit Yogurt, Low-Fat

8 ounces

238

383

105

169

Orange Juice,
Calcium Fortified[b]

1 cup

117

349

47

140

Soymilk (All Flavors)[b]

1 cup

109

340

45

140

Ricotta Cheese, Part Skim

½ cup

171

337

138

272

Swiss Cheese

1.5 ounces

162

336

380

791

Evaporated Milk

½ cup

170

329

135

261

Sardines, Canned
in Oil, Drained

3 ounces

177

325

208

382

Provolone Cheese

1.5 ounces

149

321

351

756

Monterey Cheese

1.5 ounces

159

317

373

746

Mustard Spinach
(Tendergreen), Raw

1 cup

33

315

22

210

Muenster Cheese

1.5 ounces

156

305

368

717

Low-Fat Milk (1%)

1 cup

102

305

42

125

Mozzarella Cheese,
Part-Skim

1.5 ounces

128

304

301

716

Page 109 — 2015-2020 Dietary Guidelines for Americans

Food

Standard
Portion Size

Calories in
Standard
Portion[a]

Calcium in
Standard
Portion (mg)[a]

Calories per
100 grams[a]

Calcium per 100
grams (mg)[a]

Skim Milk (Nonfat)

1 cup

83

299

34

122

Reduced Fat Milk (2%)

1 cup

122

293

50

120

Colby Cheese

1.5 ounces

167

291

394

685

Low-Fat Chocolate
Milk (1%)

1 cup

178

290

71

116

Cheddar Cheese

1.5 ounces

173

287

406

675

Rice Drink[b]

1 cup

113

283

47

118

Whole Buttermilk

1 cup

152

282

62

115

Whole Chocolate Milk

1 cup

208

280

83

112

Whole Milk

1 cup

149

276

61

113

Reduced Fat Chocolate
Milk (2%)

1 cup

190

273

76

109

Ricotta Cheese, Whole Milk

½ cup

216

257

174

207

[a] Source: U.S Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. 2014. USDA National Nutrient Database for Standard
Reference, Release 27. Available at: http://www.ars.usda.gov/nutrientdata.
[b] Calcium fortified.

2015-2020 Dietary Guidelines for Americans — Page 110

Appendix 12.
Food Sources of Vitamin D
Table A12-1.

Vitamin D: Food Sources Ranked by Amounts of Vitamin D
& Energy per Standard Food Portions & per 100 Grams of Foods
Food

Standard
Portion Size

Calories in
Standard
Portion[a]

Vitamin D
in Standard
Portion (μg)[a,b]

Calories per
100 grams[a]

Vitamin D
per 100
grams (μg)[a,b]

Salmon, Sockeye, Canned

3 ounces

142

17.9

167

21.0

Trout, Rainbow,
Farmed, Cooked

3 ounces

143

16.2

168

19.0

Salmon, Chinook, Smoked

3 ounces

99

14.5

117

17.1

Swordfish, Cooked

3 ounces

146

14.1

172

16.6

Sturgeon, Mixed
Species, Smoked

3 ounces

147

13.7

173

16.1

Salmon, Pink, Canned

3 ounces

117

12.3

138

14.5

Fish Oil, Cod Liver

1 tsp

41

11.3

902

250

Cisco, Smoked

3 ounces

150

11.3

177

13.3

Salmon, Sockeye, Cooked

3 ounces

144

11.1

169

13.1

Salmon, Pink, Cooked

3 ounces

130

11.1

153

13.0

Sturgeon, Mixed
Species, Cooked

3 ounces

115

11.0

135

12.9

Page 111 — 2015-2020 Dietary Guidelines for Americans

Food

Standard
Portion Size

Calories in
Standard Portion[a]

Vitamin D
in Standard
Portion (μg)[a,b]

Calories per
100 grams[a]

Vitamin D
per 100
grams (μg)[a,b]

Whitefish, Mixed
Species, Smoked

3 ounces

92

10.9

108

12.8

Mackerel, Pacific
& Jack, Cooked

3 ounces

171

9.7

201

11.4

Salmon, Coho,
Wild, Cooked

3 ounces

118

9.6

139

11.3

Mushrooms, Portabella,
Exposed to Ultraviolet
Light, Grilled

½ cup

18

7.9

29

13.1

Tuna, Light, Canned
in Oil, Drained

3 ounces

168

5.7

198

6.7

Halibut, Atlantic &
Pacific, Cooked

3 ounces

94

4.9

111

5.8

Herring, Atlantic, Cooked

3 ounces

173

4.6

203

5.4

Sardine, Canned
in Oil, Drained

3 ounces

177

4.1

208

4.8

Rockfish, Pacific, Mixed
Species, Cooked

3 ounces

93

3.9

109

4.6

Whole Milk[c]

1 cup

149

3.2

61

1.3

Whole Chocolate Milk[c]

1 cup

208

3.2

83

1.3

Tilapia, Cooked

3 ounces

109

3.1

128

3.7

Flatfish (Flounder &
Sole), Cooked

3 ounces

73

3.0

86

3.5

Reduced Fat Chocolate
Milk (2%)[c]

1 cup

190

3.0

76

1.2

2015-2020 Dietary Guidelines for Americans — Page 112

Table A12-1. (continued...)

Vitamin D: Food Sources Ranked by Amounts of Vitamin D
& Energy per Standard Food Portions & per 100 Grams of Foods
Food

Standard
Portion Size

Calories in
Standard
Portion[a]

Vitamin D
in Standard
Portion (μg)[a,b]

Calories per
100 grams[a]

Vitamin D
per 100
grams (μg)[a,b]

Yogurt (Various
Types & Flavors)[c]

8 ounces

98-254

2.0-3.0

43-112

0.9-1.3

Milk (Non-Fat, 1% & 2%)[c]

1 cup

83-122

2.9

34-50

1.2

Soymilk[c]

1 cup

109

2.9

45

1.2

Low-Fat Chocolate
Milk (1%)[c]

1 cup

178

2.8

71

1.1

74-247

0.2-2.5

248-443

0.8-8.6

Fortified Ready-to-Eat
Cereals (Various)[c]

-1¼ cup

Orange Juice, Fortified[c]

1 cup

117

2.5

47

1.0

Almond Milk (All Flavors)[c]

1 cup

91-120

2.4

38-50

1.0

Rice Drink[c]

1 cup

113

2.4

47

1.0

Pork, Cooked (Various Cuts)

3 ounces

122-390

0.2-2.2

143-459

0.2-2.6

Mushrooms, Morel, Raw

½ cup

10

1.7

31

5.1

Margarine (Various)[c]

1 Tbsp

75-100

1.5

533-717

10.7

Mushrooms,
Chanterelle, Raw

½ cup

10

1.4

38

5.3

Egg, Hard-Boiled

1 large

78

1.1

155

2.2

[a] Source: U.S Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. 2014. USDA National Nutrient Database for Standard
Reference, Release 27. Available at: http://www.ars.usda.gov/nutrientdata.
[b] 1 μg of vitamin D is equivalent to 40 IU.
[c] Vitamin D fortified.

Page 113 — 2015-2020 Dietary Guidelines for Americans

Appendix 13.
Food Sources of Dietary Fiber
Table A13-1.

Dietary Fiber: Food Sources Ranked by Amounts of Dietary Fiber
& Energy per Standard Food Portions & per 100 Grams of Foods
Food

Standard
Portion Size

Calories in
Standard
Portion[a]

Dietary Fiber
in Standard
Portion (g)[a]

Calories per
100 grams[a]

Dietary Fiber per
100 grams (g)[a]

High Fiber Bran
Ready-to-Eat Cereal

½-¾ cup

60-81

9.1-14.3

200-260

29.3-47.5

Navy Beans, Cooked

½ cup

127

9.6

140

10.5

Small White
Beans, Cooked

½ cup

127

9.3

142

10.4

Yellow Beans, Cooked

½ cup

127

9.2

144

10.4

Shredded Wheat Readyto-Eat Cereal (Various)

1-1¼ cup

155-220

5.0-9.0

321-373

9.6-15.0

Cranberry (Roman)
Beans, Cooked

½ cup

120

8.9

136

10.0

Adzuki Beans, Cooked

½ cup

147

8.4

128

7.3

French Beans, Cooked

½ cup

114

8.3

129

9.4

Split Peas, Cooked

½ cup

114

8.1

116

8.3

Chickpeas, Canned

½ cup

176

8.1

139

6.4

Lentils, Cooked

½ cup

115

7.8

116

7.9

2015-2020 Dietary Guidelines for Americans — Page 114

Table A13-1. (continued...)

Dietary Fiber: Food Sources Ranked by Amounts of Dietary Fiber
& Energy per Standard Food Portions & per 100 Grams of Foods
Food

Standard
Portion Size

Calories in
Standard
Portion[a]

Dietary Fiber
in Standard
Portion (g)[a]]

Calories per
100 grams[a]

Dietary Fiber per
100 grams (g)[a]

Pinto Beans, Cooked

½ cup

122

7.7

143

9.0

Black Turtle
Beans, Cooked

½ cup

120

7.7

130

8.3

Mung Beans, Cooked

½ cup

106

7.7

105

7.6

Black Beans, Cooked

½ cup

114

7.5

132

8.7

Artichoke, Globe or
French, Cooked

½ cup

45

7.2

53

8.6

Lima Beans, Cooked

½ cup

108

6.6

115

7.0

Great Northern
Beans, Canned

½ cup

149

6.4

114

4.9

White Beans, Canned

½ cup

149

6.3

114

4.8

Kidney Beans, All
Types, Cooked

½ cup

112

5.7

127

6.4

Pigeon Peas, Cooked

½ cup

102

5.6

121

6.7

Cowpeas, Cooked

½ cup

99

5.6

116

6.5

Wheat Bran Flakes Readyto-Eat Cereal (Various)

¾ cup

90-98

4.9-5.5

310-328

16.9-18.3

Pear, Raw

1 medium

101

5.5

57

3.1

Pumpkin Seeds,
Whole, Roasted

1 ounce

126

5.2

446

18.4

Page 115 — 2015-2020 Dietary Guidelines for Americans

Food

Standard
Portion Size

Calories in
Standard
Portion[a]

Dietary Fiber
in Standard
Portion (g)[a]

Calories per
100 grams[a]

Dietary Fiber per
100 grams (g)[a]

Baked Beans,
Canned, Plain

½ cup

119

5.2

94

4.1

Soybeans, Cooked

½ cup

149

5.2

173

6.0

Plain Rye Wafer Crackers

2 wafers

73

5.0

334

22.9

Avocado

½ cup

120

5.0

160

6.7

Broadbeans (Fava
Beans), Cooked

½ cup

94

4.6

110

5.4

Pink Beans, Cooked

½ cup

126

4.5

149

5.3

Apple, with Skin

1 medium

95

4.4

52

2.4

Green Peas, Cooked
(Fresh, Frozen, Canned)

½ cup

59-67

3.5-4.4

69-84

4.1-5.5

Refried Beans, Canned

½ cup

107

4.4

90

3.7

Chia Seeds, Dried

1 Tbsp

58

4.1

486

34.4

Bulgur, Cooked

½ cup

76

4.1

83

4.5

Mixed Vegetables,
Cooked from Frozen

½ cup

59

4.0

65

4.4

Raspberries

½ cup

32

4.0

52

6.5

Blackberries

½ cup

31

3.8

43

5.3

Collards, Cooked

½ cup

32

3.8

33

4.0

Soybeans, Green, Cooked

½ cup

127

3.8

141

4.2

Prunes, Stewed

½ cup

133

3.8

107

3.1

2015-2020 Dietary Guidelines for Americans — Page 116

Table A13-1. (continued...)

Dietary Fiber: Food Sources Ranked by Amounts of Dietary Fiber
& Energy per Standard Food Portions & per 100 Grams of Foods
Food

Standard
Portion Size

Calories in
Standard
Portion[a]

Dietary Fiber
in Standard
Portion (g)[a]]

Calories per
100 grams[a]

Dietary Fiber per
100 grams (g)[a]

Sweet Potato,
Baked in Skin

1 medium

103

3.8

90

3.3

Figs, Dried

¼ cup

93

3.7

249

9.8

Pumpkin, Canned

½ cup

42

3.6

34

2.9

Potato, Baked, with Skin

1 medium

163

3.6

94

2.1

Popcorn, Air-Popped

3 cups

93

3.5

387

14.5

Almonds

1 ounce

164

3.5

579

12.5

Pears, Dried

¼ cup

118

3.4

262

7.5

Whole Wheat
Spaghetti, Cooked

½ cup

87

3.2

124

4.5

Parsnips, Cooked

½ cup

55

3.1

71

4.0

Sunflower Seed
Kernels, Dry Roasted

1 ounce

165

3.1

582

11.1

Orange

1 medium

69

3.1

49

2.2

Banana

1 medium

105

3.1

89

2.6

Guava

1 fruit

37

3.0

68

5.4

Oat Bran Muffin

1 small

178

3.0

270

4.6

Pearled Barley, Cooked

½ cup

97

3.0

123

3.8

Page 117 — 2015-2020 Dietary Guidelines for Americans

Food

Standard
Portion Size

Calories in
Standard
Portion[a]

Dietary Fiber
in Standard
Portion (g)[a]

Calories per
100 grams[a]

Dietary Fiber per
100 grams (g)[a]

Winter Squash, Cooked

½ cup

38

2.9

37

2.8

Dates

¼ cup

104

2.9

282

8.0

Pistachios, Dry Roasted

1 ounce

161

2.8

567

9.9

Pecans, Oil Roasted

1 ounce

203

2.7

715

9.5

Hazelnuts or Filberts

1 ounce

178

2.7

628

9.7

Peanuts, Oil Roasted

1 ounce

170

2.7

599

9.4

Whole Wheat
Paratha Bread

1 ounce

92

2.7

326

9.6

Quinoa, Cooked

½ cup

111

2.6

120

2.8

[a] Source: U.S Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. 2014. USDA National Nutrient Database for Standard Reference,
Release 27. Available at: http://www.ars.usda.gov/nutrientdata.

2015-2020 Dietary Guidelines for Americans — Page 118

Appendix 14.
Food Safety Principles & Guidance

An important part of healthy eating is
keeping foods safe. It is estimated that
foodborne illness affects about 1 in 6
Americans (or 48 million people), leading
to 128,000 hospitalizations and 3,000
deaths every year.[1] Food may be handled
numerous times as it moves from the
farm to homes. Individuals in their own
homes can reduce contaminants and
help keep food safe to eat by following
safe food handling practices. Four basic
food safety principles work together to
reduce the risk of foodborne illness—
Clean, Separate, Cook, and Chill. These
four principles are the cornerstones
of Fight BAC!®, a national food safety
education campaign aimed at consumers.

Clean
Microbes, such as bacteria and viruses,
can be spread throughout the kitchen
and get onto hands, cutting boards,
utensils, countertops, reusable grocery
bags, and foods. This is called “cross­
contamination.” Hand washing is
important to prevent contamination of
food with microbes from raw animal
products (e.g., raw seafood, meat,
poultry, and eggs) and from people
(e.g., cold, flu, and Staph infections).
Frequent cleaning of surfaces
is essential in preventing crosscontamination. To reduce microbes and
contaminants from foods, all produce,
regardless of where it was grown
or purchased, should be thoroughly
rinsed. This is particularly important
for produce that will be eaten raw.

Hands

Surfaces

Hands should be washed before and after
preparing food, especially after handling
raw seafood, meat, poultry, or eggs, and
before eating. In addition, hand washing
is recommended after going to the
bathroom, changing diapers, coughing or
sneezing, tending to someone who is sick
or injured, touching animals, and handling
garbage. Hands should be washed using
soap and water. Soaps with antimicrobial
agents are not needed for consumer hand
washing, and their use over time can lead
to growth of microbes resistant to these
agents. Alcohol-based (≥ 60%), rinse-free
hand sanitizers should be used when
hand washing with soap is not possible.
Hand sanitizers are not as effective
when hands are visibly dirty or greasy.

Surfaces should be washed with hot,
soapy water. A solution of 1 tablespoon
of unscented, liquid chlorine bleach
per gallon of water can be used to
sanitize surfaces. All kitchen surfaces
should be kept clean, including tables,
countertops, sinks, utensils, cutting
boards, and appliances. For example, the
insides of microwaves easily become
soiled with food, allowing microbes to
grow. They should be cleaned often.

Wash Hands With Soap & Water
• Wet hands with clean running
water (warm or cold), turn
off tap, and apply soap.
• Rub hands together to make lather
and scrub the back of hands, between
fingers, and under nails for at least
20 seconds. If you need a timer
you can hum the “happy birthday”
song from beginning to end twice.
• Rinse hands well under running water.
• Dry hands using a clean
towel or air dry them.

[1] http://www.cdc.gov/foodborneburden/. Accessed June 1, 2015.

Page 119 — 2015-2020 Dietary Guidelines for Americans

Keep Appliances Clean
• At least once a week, throw
out refrigerated foods that
should no longer be eaten.
• Cooked leftovers should be
discarded after 4 days; raw poultry
and ground meats, 1 to 2 days.
• Wipe up spills immediately—clean
food-contact surfaces often.
• Clean the inside and the outside of
appliances. Pay particular attention to
buttons and handles where crosscontamination to hands can occur.

Foods
Vegetables & Fruits. All produce,
regardless of where it was grown
or purchased, should be thoroughly
rinsed. However, any precut packaged
items, like lettuce or baby carrots,
are labeled as prewashed and
ready-to-eat. These products can
be eaten without further rinsing.

• Rinse fresh vegetables and fruits
under running water just before
eating, cutting, or cooking.

• Store raw seafood, meat, and
poultry below ready-to-eat
foods in your refrigerator.

• Do not use soap or detergent
to clean produce; commercial
produce washes are not needed.

• Clean reusable grocery bags regularly.
Wash canvas and cloth bags in the
washing machine and wash plastic
reusable bags with hot, soapy water.

• Even if you plan to peel or cut
the produce before eating, it is
still important to thoroughly rinse
it first to prevent microbes from
transferring from the outside
to the inside of the produce.
• Scrub the skin or rind of firm
produce, such as melons and
cucumbers, with a clean produce
brush while you rinse it.
• Dry produce with a clean cloth
towel or paper towel to further
reduce bacteria that may be present.
Wet produce can allow remaining
microbes to multiply faster.
Seafood, Meat, & Poultry. Raw
seafood, meat, and poultry should not
be rinsed. Bacteria in these raw juices
can spread to other foods, utensils, and
surfaces, leading to foodborne illness.

Separate
Separating foods that are ready-to-eat
from those that are raw or that might
otherwise contain harmful microbes
is key to preventing foodborne illness.
Attention should be given to separating
foods at every step of food handling,
from purchase to preparation to serving.

Separate Foods
When Shopping
• Place raw seafood, meat, and
poultry in plastic bags. Separate
them from other foods in your
grocery cart and bags.

Separate Foods When
Preparing & Serving Food

should be stirred, rotated, and/or flipped
periodically to help them cook evenly.
Microwave cooking instructions on food
packages always should be followed.

Keep Foods at Safe
Temperatures
• Hold cold foods at 40°F or below.
• Keep hot foods at 140°F or above.

• Always use a clean cutting board for
fresh produce and a separate one
for raw seafood, meat, and poultry.
• Always use a clean plate
to serve and eat food.

• Foods are no longer safe to eat
when they have been in the
danger zone of 40-140°F for
more than 2 hours (1 hour if the
temperature was above 90°F).
§ When shopping, the 2-hour
window includes the amount of
time food is in the grocery basket,
car, and on the kitchen counter.

• Never place cooked food back on
the same plate or cutting board
that previously held raw food.

Cook & Chill
Seafood, meat, poultry, and egg dishes
should be cooked to the recommended
safe minimum internal temperature to
destroy harmful microbes (see Table
A14-1). It is not always possible to tell
whether a food is safe by how it looks.
A food thermometer should be used
to ensure that food is safely cooked
and that cooked food is held at safe
temperatures until eaten. In general, the
food thermometer should be placed in
the thickest part of the food, not touching
bone, fat, or gristle. The manufacturer’s
instructions should be followed for the
amount of time needed to measure the
temperature of foods. Food thermometers
should be cleaned with hot, soapy
water before and after each use.

§ As soon as frozen food begins to
thaw and become warmer than
40°F, any bacteria that may have
been present before freezing
can begin to multiply. Use one
of the three safe ways to thaw
foods: (1) in the refrigerator,
(2) in cold water (i.e., in a leak
proof bag, changing cold water
every 30 minutes), or (3) in
the microwave. Never thaw
food on the counter. Keep your
refrigerator at 40°F or below.
• Keep your freezer at 0°F or below.
Monitor these temperatures
with appliance thermometers.

Temperature rules also apply to
microwave cooking. Microwave ovens
can cook unevenly and leave “cold spots”
where harmful bacteria can survive.
When cooking using a microwave, foods

2015-2020 Dietary Guidelines for Americans — Page 120

Table A14-1.

Recommended Safe Minimum Internal Temperatures
Consumers should cook foods to the minimum internal temperatures shown below. The temperature should be measured with a
clean food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least 3 minutes
before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Food

Degrees Fahrenheit

Ground Meat & Meat Mixtures
Beef, Pork, Veal, Lamb

160

Turkey, Chicken

165

Fresh Beef, Pork, Veal, Lamb
Steaks, Roasts, Chops

145

Poultry
Chicken & Turkey, Whole

165

Poultry Breasts, Roasts

165

Poultry Thighs, Wings

165

Duck & Goose

165

Stuffing (Cooked Alone or in Bird)

165

Fresh Pork

160

Ham
Fresh Ham (Raw)

145

Pre-cooked Ham (to Reheat)

140

Eggs & Egg Dishes
Eggs

Cook until yolk and white are firm.

Egg Dishes

160

Fresh Seafood
Finfish

145; Cook fish until it is opaque (milky white) and flakes with a fork.

Shellfish

Cook shrimp, lobster, and scallops until they reach their appropriate color.
The flesh of shrimp and lobster should be an opaque (milky white) color. Scallops should be
opaque (milky white) and firm. Cook clams, mussels, and oysters until their shells open.
This means that they are done. Throw away the ones that didn’t open. Shucked clams
and shucked oysters are fully cooked when they are opaque (milky white) and firm.

Leftovers & Casseroles

165

Page 121 — 2015-2020 Dietary Guidelines for Americans

Risky Eating Behaviors
Harmful bacteria, viruses, and parasites
usually do not change the look or smell
of food. This makes it impossible for
consumers to know whether food is
contaminated. Consumption of raw
or undercooked animal food products
increases the risk of contracting a
foodborne illness. Raw or undercooked
foods commonly eaten in the United
States include eggs (e.g., eggs with runny
yolks), ground beef (e.g., undercooked
hamburger), dairy (e.g., cheese made
from unpasteurized milk), and seafood
(e.g., raw oysters). Cooking foods to
recommended safe minimum internal
temperatures and consuming only
pasteurized dairy products are the best
ways to reduce the risk of foodborne
illness from animal products. Always use
pasteurized eggs or egg products when
preparing foods that are made with raw
eggs (e.g., eggnog, smoothies and other
drinks, hollandaise sauce, ice cream,
and uncooked cookie dough). Consumers
who choose to eat raw seafood despite
the risks should choose seafood that has
been previously frozen, which will kill
parasites but not harmful microbes.

Specific Populations
at Increased Risk of
Foodborne Illness
Some individuals, including women
who are pregnant and their unborn
children, young children, older adults,
and individuals with weakened immune
systems (such as those living with
HIV infection, cancer treatment, organ
transplant, or liver disease), are more
susceptible than the general population
to the effects of foodborne illnesses
such as listeriosis and salmonellosis.
The outcome of contracting a foodborne
illness for these individuals can be severe
or even fatal. They need to take special
care to keep foods safe and to not eat
foods that increase the risk of foodborne

illness. Women who are pregnant, infants
and young children, older adults, and
people with weakened immune systems
should only eat foods containing seafood,
meat, poultry, or eggs that have been
cooked to recommended safe minimum
internal temperatures. They also should
take special precautions not to consume
unpasteurized (raw) juice or milk or foods
made from unpasteurized milk, like some
soft cheeses (e.g., Feta, queso blanco,
queso fresco, Brie, Camembert cheeses,
blue-veined cheeses, and Panela).
They should reheat deli and luncheon
meats and hot dogs to steaming hot to
kill Listeria, the bacteria that causes
listeriosis, and not eat raw sprouts,
which also can carry harmful bacteria.

Resources for Additional
Food Safety Information
Federal Food Safety Gateway:
www.foodsafety.gov
Fight BAC!®: www.fightbac.org
Be Food Safe: www.befoodsafe.gov
Is It Done Yet?: www.isitdoneyet.gov
Thermy™: http://www.fsis.usda.
gov/wps/portal/fsis/topics/food­
safety-education/teach-others/fsis­
educational-campaigns/thermy
For more information and answers
to specific questions:
• Call the USDA Meat and Poultry
Hotline 1-888-MPHotline (1-888­
674-6854) TTY: 1-800- 256-7072.
Hours: 10:00 a.m. to 4:00 p.m.
Eastern time, Monday through
Friday, in English and Spanish, or
email: [email protected]
• Visit “Ask Karen,” FSIS’s Webbased automated response
system at www.fsis.usda.gov

2015-2020 Dietary Guidelines for Americans — Page 122

Notes

HHS Publication #: HHS-ODPHP-2015-2020-01-DGA-A

USDA Publication #: Home and Garden Bulletin No. 232