January 2003
World Almanac for Kids;2003, p91
Reference Entry
To stay healthy, it is important to eat the right foods and to exercise. To help people choose the right foods for good health and fitness, the U.S. government developed the food pyramid. The food pyramid shows the groups of foods that everyone should eat every day. The foods at the bottom of the pyramid are the ones everyone needs to eat in the biggest amounts. At the top are the foods to be eaten in the smallest amounts. The number of servings needed depends on your age and body size. The serving recommendations include sparing use of fats, oils and sweets, two to three servings of milk, yogurt and cheese, two to three servings of meat, beans, eggs and nuts, three to five servings of vegetables, two to four servings of fruit, and six to eleven servings of bread, cereal, rice and pasta.


Related Articles

  • FOOD PYRAMID: A GUIDE TO DAILY FOOD CHOICES.  // World Almanac for Kids;2002, p94 

    Here is information on the food pyramid. The foods at the bottom of the pyramid are the ones everyone needs to eat in the biggest amounts. At the top are the foods to be eaten in the smallest amounts. The number of servings needed depends on your age and body size. The serving recommendations...

  • Low fat--Still a Factor? Berkoff, Nancy // FoodService Director;2/15/2005, Vol. 18 Issue 2, p44 

    Offers advice on adjusting recipe ingredients and preparing foods with low fat content. Reduction of the use of fat in sautéing; Contribution of marinating meat and vegetables in reducing the need for cooking fat; Use of low-fat menu hints in food items; Recipes for menu with low fat content.

  • EDIBLE OILS AND MARGARINES. ALPASLAN, Mehmet; DEMIR, Nurullah // International Journal of Health & Nutrition;2013, Vol. 4 Issue 3, p14 

    Fats and oils are common nutrients in the daily diet as the basic compounds. Vegetable oils and margarines contain unsaturated fatty acids such as linoleic and linolenic acid known essential fatty acids. Furthermore, vegetable fats and oils include A, D, E, and K vitamins. The oils are used as a...

  • Eat your way to good health.  // Consumer Reports on Health;Aug2013, Vol. 25 Issue 8, p1 

    The article reports on the benefits and disadvantages that are associated with five nutrition regimens, including the Dietary Approach to Stop Hypertension (DASH) diet, the Mediterranean diet and the Paleo diet. In the article several nutrition professionals, including Joy Dubost, Jackie Newgent...

  • Can You Find Healthful International Dining in the Frozen Aisle? Webb, Densie // Environmental Nutrition;Feb2004, Vol. 27 Issue 2, p5 

    Looks at the wealth of ethnic meals available in the frozen food section of the supermarket. Warning that many of the dinners contain high levels of sodium; Advice to choose the ones highest in fiber; Watch for the fat content which varies widely; Addition of fruit or vegetables to round out the...

  • eat-right q&a.  // Self;Feb2008, Vol. 30 Issue 2, p94 

    The article presents questions and answers related to nutrition including how to lose weight, the physiological effects of dairy products and the beta-carotene content of baby carrots.

  • TÃœRKÄ°YE'DE ÖNEMLÄ° GIDA ÃœRÃœNLERÄ°NÄ°N TALEP ESNEKLÄ°KLERÄ°. Akbay, Cuma; Bılgıç, Abdulbaki; Mıran, Bülent // Turkish Journal of Agricultural Economics;2008, Vol. 14 Issue 1, p55 

    Estimating demand elasticities for food commodities has been important research issues in agricultural and applied economics. The objective of this study is to estimate demand elasticities for important food products in Turkey by using cross sectional survey data from Turkish Statistical...

  • banking on tradition.  // Better Nutrition;May2004, Vol. 66 Issue 5, p32 

    Food banks for the poor are placing more emphasis on nutrition. America's Second Harvest, a Chicago-based organization that works with more than 200 regional food banks, confirms this trend. That means more fruits, vegetables, lean meat, milk and eggs— and less cheese, peanut butter,...

  • Time for a Margarine Makeover: EN Shows the Way. Broihier, Kitty // Environmental Nutrition;Apr2007, Vol. 30 Issue 4, p2 

    The article provides information about margarine and offers tips on how to have nutritious spreads. Margarine which are good for the diet must contain 80 percent vegetable oil. Margarine includes traditional stick margarine, regular tub margarine, light, low-fat and fat-free tub margarine and...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics