lunes, 8 de febrero de 2016

2015-2020 Dietary Guidelines - health.gov

2015-2020 Dietary Guidelines - health.gov

MedlinePlus Trusted Health Information for You

Message from the Secretaries

Acknowledgments

Executive Summary

Introduction

Chapter 1. Key Elements of Healthy Eating Patterns

Chapter 2. Shifts Needed To Align With Healthy Eating Patterns

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

Appendices

List of Tables

Facts About Nutrition- and Physical Activity-Related Health Conditions in the United States
Healthy U.S.-Style Eating Pattern at the 2,000-Calorie Level, With Daily or Weekly Amounts From Food Groups, Subgroups, and Components
Composition of the Healthy Mediterranean-Style and Healthy Vegetarian Eating Patterns at the 2,000-Calorie Level, With Daily or Weekly Amounts From Food Groups, Subgroups, and Components
Examples of Vegetables in Each Vegetable Subgroup
Physical Activity Guidelines for Americans Recommendations
Federal Physical Activity Resources
Estimated Calorie Needs per Day, by Age, Sex, and Physical Activity Level
Healthy U.S.-Style Eating Pattern: Recommended Amounts of Food From Each Food Group at 12 Calorie Levels
Healthy Mediterranean-Style Eating Pattern: Recommended Amounts of Food From Each Food Group at 12 Calorie Levels
Healthy Vegetarian Eating Pattern: Recommended Amounts of Food From Each Food Group at 12 Calorie Levels
Body Mass Index and Corresponding Body Weight Categories for Children and Adults
Daily Nutritional Goals for Age-Sex Groups Based on Dietary Reference Intakes andDietary Guidelines Recommendations
Federal Nutrition and Physical Activity Resources
Alcoholic Drink-Equivalents of Select Beverages
Potassium: Food Sources Ranked by Amounts of Potassium and Energy per Standard Food Portions and per 100 Grams of Foods
Calcium: Food Sources Ranked by Amounts of Calcium and Energy per Standard Food Portions and per 100 Grams of Foods
Vitamin D: Food Sources Ranked by Amounts of Vitamin D and Energy per Standard Food Portions and per 100 Grams of Foods
Dietary Fiber: Food Sources Ranked by Amounts of Dietary Fiber and Energy per Standard Food Portions and per 100 Grams of Foods
Recommended Safe Minimum Internal Temperatures

List of Figures

2015-2020 Dietary Guidelines for Americans at a Glance
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
Percentage of Adults Meeting the Physical Activity Guidelines (Aerobic and Muscle-Strengthening Recommendations)
Science, Policy, Implementation: Developing the 2015-2020 Dietary Guidelines for Americans
Cup- and Ounce-Equivalents
Fatty Acid Profiles of Common Fats and Oils
Hidden Components in Eating Patterns
Dietary Intakes Compared to Recommendations. Percent of the U.S. Population Ages 1 Year and Older Who are Below, At, or Above Each Dietary Goal or Limit
Empower People To Make Healthy Shifts
Average Daily Food Group Intakes by Age-Sex Groups, Compared to Ranges of Recommended Intake
Average Vegetable Subgroup Intakes in Cup-Equivalents per Week by Age-Sex Groups, Compared to Ranges of Recommended Intakes per Week
Average Whole and Refined Grain Intakes in Ounce-Equivalents per Day by Age-Sex Groups, Compared to Ranges of Recommended Daily Intake for Whole Grains and Limits for Refined Grains
Average Protein Foods Subgroup Intakes in Ounce-Equivalents per Week by Age-Sex Groups, Compared to Ranges of Recommended Intake
Average Intakes of Oils and Solid Fats in Grams per Day by Age-Sex Group, in Comparison to Ranges of Recommended Intake for Oils
Typical Versus Nutrient-Dense Foods and Beverages
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
Food Category Sources of Added Sugars in the U.S. Population Ages 2 Years and Older
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
Food Category Sources of Saturated Fats in the U.S. Population Ages 2 Years and Older
Average Intakes of Sodium in Milligrams per Day by Age-Sex Groups, Compared to Tolerable Upper Intake Levels (UL)
Food Category Sources of Sodium in the U.S. Population Ages 2 Years and Older
A Social-Ecological Model for Food and Physical Activity Decisions
Implementation of the Dietary Guidelines through MyPlate
Strategies To Align Settings With the 2015-2020 Dietary Guidelines for Americans

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