Meal Planning | MyPlate (2024)

FAQs

What is the newest version of the food pyramid? ›

For the record, we do not have a new food pyramid.

Many people don't realize the food pyramid was actually retired more than a decade ago, when the Obama administration updated federal nutrition messaging to a plate visualization, AKA MyPlate.

Launched in 2011, MyPlate's symbol is a simple visual reminder to choose a variety of foods throughout the day and throughout the week. It represents what and how much to eat from each of the food groups over the course of the day, whether you eat on a plate, from a bowl, or another way.

The Rule of 3's is made up specifically of these guidelines: Eat at least three meals and up to three snacks a day (you might think of this as a breakfast, lunch, and dinner meal plan) Eat at least three food groups per meal (and two per snack) Allow no more than three hours between eating.

Although MyPlate implements might contain dietary guidelines that are nutritional beneficial, it has occasional disadvantages. The guidelines fail to explain plate size, include snack recommendations, or give examples of healthy foods for each category.

"And when you're holding on to more sodium, your body tries to dilute it with water — increasing your blood volume and causing you to retain fluid." Hence the excessive thirst, bloating and blood pressure rise. And if you're frequently consuming excess salt, this process strains your heart, blood vessels and kidneys.

Avocado is a fruit!

While avocados are often prepared with salt and spice and consumed like, and alongside, vegetables, avocados are biologically fruits since they contain seeds and develop from the ovary of a flowering plant. The avocado fruit grows on trees, as a matter of fact!

Adults and children who need 2,000 calories daily should eat or drink about 3 cups of dairy each day.

There are five principles of meal planning – Adequacy, Balance, Variety, Moderation and Nourishment. By adequacy, we mean eating enough to support our bodies through day-to-day activities like school and work, and we're giving ourselves fuel to support physical activity.

These include meal occasion, who will be eating, whether the food will be eaten out or at home, dietary needs, religious, cultural or ethical beliefs, the cost and availability of ingredients; current healthy eating advice and/or personal preferences.

Menu planning principles include balance, nutritional quality, aesthetics, and variety, including color, texture, flavors, shapes and sizes of food. The equipment and personnel available to produce and serve the menu are also important considerations in planning the menu.