New plate carries same message

    In June, the U.S. Department of Agriculture (USDA), the agency in charge of nutrition, restructured the food nutrition guidelines and switched from a food guide pyramid to a colorful graphic called MyPlate.
    The new symbol consists of a plate divided into four slightly different sized quadrants. Fruits and vegetables take up half the space, and grains and protein make up the other half. The vegetables and grains portions are the largest. The fifth food group – dairy -- is represented by a glass.
    The common message with the food pyramid and now MyPlate is to eat a variety of food and eat less of some foods and more of others. The history of the USDA includes more than 100 years of American nutrition advice. Apparently, the USDA's first nutrition guidelines were published in 1894 by Dr. Wilbur Olin Atwater as a farmers' bulletin. In his 1904 publication, “Principles of Nutrition and Nutritive Value of Food,” Atwater advocated variety; measuring calories; and an efficient, affordable diet that focused on nutrient-rich foods and less fat, sugar and starch. Interestingly, Atwater's advice preceded the discovery of individual vitamins, beginning in 1910.
    In 1917, “How to Select Food” promoted five food groups (milk and meat; cereals; vegetables and fruits; fats and fatty foods; and sugars and sugary foods) to adults and those guidelines remained through the 1920s. In response to the Great Depression, the USDA in 1933 introduced food plans at four different cost levels. In 1941, recommended dietary allowances (RDA) was created.
    To help maintain nutritional standards under wartime food rationing, the USDA introduced the "Basic Seven" food groups during World War II. Fruits and vegetables covered three of the food groups. Butter and fortified margarine had their own group until 1956, with the introduction of the "Basic Four" food groups, which included vegetables and fruits, milk, meat and cereals and breads.
    In an attempt to express the recommended daily servings of each food group, the USDA introduced the food guide pyramid in 1992. The large base included bread, cereal, rice and pasta (six to 11 servings); followed by vegetables (three to five servings); then fruits (three to four servings); and then milk, yogurt and cheese (two to three servings). The meat, poultry, fish, dry beans, eggs and nuts group (two to three servings) was just below the small apex that included fats, oils and sweets to be used sparingly. 
    Shortly afterward, the American Institute for Cancer Research (AICR) launched the New American Plate campaign in 1999, which provided simple, straightforward guidance on eating for a healthy weight and life. The aim is at least two to three servings of vegetables, fruits, whole grains or beans and no more than one to three servings of animal protein. The new plate makes you think about the proportion of food on your plate and the portion sizes you've been eating. Portion sizes in America have gradually grown over the years, and many of us have forgotten what constitutes a serving size. The AICR uses the USDA's standard serving sizes to help you assess the portions you eat. Once you identify how many standard servings go into the portion you regularly eat, then you can consider gradually reducing that number.    
    The USDA updated the nutrition guide again in 2005, with MyPyramid. That replaced the hierarchical levels of the food guide pyramid with colorful vertical wedges and stairs up the side to represent exercise. MyPyramid was short-lived, and MyPlate is the guide that you will soon see displayed on food packaging and used in nutritional education.   
    Dr. Atwater’s initial advice still holds true. We just have a new symbol to reinforce what our meals need to consist of.  

    Diane Stacy is a nutrition educator and coach. She can be reached at (401) 949-2917 or dchoices@verizon.net.  Her Web site is www.choicesandprevention.com.