The USDA Food Guide Pyramid and MyPyramid

The Food Guide Pyramid was a recognizable nutrition tool that was introduced by the
USDA in 1992. It was shaped like a pyramid to suggest that a person should eat more
foods from the bottom of the pyramid and fewer foods and beverages from the top of
the pyramid.
The Food Guide Pyramid displayed proportionality and variety in each of five groups of
foods and beverages, which ascended in horizontal layers starting from the base and
moving upward toward the tip: breads, cereals, pasta and rice; fruits and vegetables;
dairy products; eggs, fish, legumes, meat and poultry; plus alcohol, fats and sugars.

In 2005, the USDA introduced MyPyramid, an updated version of the Food Guide

Pyramid. Food groups were depicted in ascending vertical bands that emphasized the
right proportions of food groups. An image of a person walking up a flight of stairs
flanked the pyramid to emphasize activity. Instead of servings, quantities were
measured in cups and ounces.

Other food guide pyramids followed, including the Mediterranean and Asian. Each of the
ethnic food guide pyramids added, deleted, or substituted culturally correct foods with
those in the USDA Food Guide Pyramid. For example, yogurt and goat milk products
appeared in the Mediterranean Food Guide Pyramid, since intolerance to dairy products
from cows is prevalent in this region of the world. Likewise, the Asian Food Guide
Pyramid included soy products to replace the nutrients that are normally found in dairy
products.
 [Labio] - Reasons for Revising— Updating the Science

 To ensure that the guidance reflects the latest nutrition science

- New nutrient standards—DRI

- New Dietary Guidelines

- Food consumption and composition data

One reason the food guidance system was revised was to ensure that the U.S.
Department of Agriculture’s (USDA) food guidance system reflected the latest
nutritional science. Since the release of the original Pyramid in 1992, new
standards for nutrient intakes, the Dietary Reference Intakes (DRIs), National
Academy of Sciences Institute of Medicine; the 2005 Dietary Guidelines were
released; and new data became available on food consumption and food
composition data. The revision to the food guidance system has paralleled and
was coordinated with the development of the 2005 Dietary Guidelines for
Americans, which USDA and the U.S. Department of Health and Human
Services (HHS) released in January 2005.

[Lalantacon] Reasons for Revising— Improving Implementation

 To improve the Pyramid’s effectiveness with consumers

- Motivational tools—new graphic and slogan

- Educational tools—education framework, consumer messages, website, and

interactive tools

The second reason to revise the food guidance system was to help consumers
more effectively put the guidance into action. The new food guidance system is
made up of motivational and educational tools. The motivational tools are the
new graphic and the slogan. The educational tools include the education
 framework, consumer messages, print materials, a website with detailed nutrition
information, as well as interactive tools to help consumers personalize their diets.

[Ladrido] Dietary Reference Intakes (DRIs)

 National Academy of Sciences, Institute of Medicine

 Recommended intake levels for vitamins, minerals, and macronutrients

 Current recommendations issued from

The Dietary Reference Intakes (DRIs) were issued by the National Academy of
Sciences Institute of Medicine. The DRIs include recommendations for 50 nutrients,
which include 14 vitamins, 18 minerals, and 18 macronutrients and food
components. Thus far the National Academy of Sciences, Institute of Medicine, has
issued a total of eight reports with 6 containing information on recommendations and
2 on information for assessment and planning on dietary intakes.

[Andrada] Guiding Principles— Unchanged

The guiding principles that underlie the development of MyPyramid are the same as
they were for the original Food Guide Pyramid.

The bottom three blocks contain the three main focus areas overall health, up-to-date
research, and total diet.

 [Overall health]—MyPyramid is designed to promote well-being to maintain and

improve overall health, rather than focus on a particular disease or condition.

 [Up-to-date research]—MyPyramid is based on up-to-date research so that the

guidance recommends appropriate levels of nutrients and other food components
consistent with current scientific knowledge.

 [Total diet]—MyPyramid focuses on an overall diet, not just the foundation of

nutrients needed. A total diet is balanced in essential nutrients while also
specifying limits on other food components such as fats, cholesterol, and
 calories. Previous food guides (before the original Pyramid) established
foundation diets that were designed to meet needs for essential nutrients and
allowed anything else (such as fats or sugars) to be eaten in addition.

The center blocks identify principles that help to make the guidance useful, practical,
realistic and flexible.

 [Useful]—The guide should target an audience and should build upon their
previous knowledge and food guides.

 [Realistic]—Nutrient needs should be met from commonly consumed foods

rather than from foods only rich in those particular nutrients.

 [Flexibility]—Consumers should be able to make choices among foods so that

they can eat foods they like, while still meeting nutritional goals.

 [Practical]—The guide should allow varying nutritional needs to be met by

varying amounts served, rather than by selection of different foods.

The top block notes the need to allow for evolution of the current guide—with time,
changes will and can be made. A new food guide should be built on the success and
concepts of previous guides. The release of MyPyramid is the first major evolution of
USDA’s food guide since the original Pyramid, and it demonstrates how a new guide
can change and yet build on previous success.

[Manguda] Stages in Development

Science base developed—2001 to 2004
 Technical analysis process to establish the food intake patterns—“what and how
much to eat”
 Completed in concert with development of the 2005 Dietary Guidelines
Consumer presentation developed—2004 to 2005
 Food guidance system includes motivational and educational tools
 Messages and materials for consumers and professionals
This presentation provides information to help professionals understand the research
process that led up to the release of MyPyramid.
There were two major stages in this development:
 Creating new food intake patterns that establish “what and how much” to eat
from each food group through a systematic technical analysis of existing science.
 Creating a way to present this information to consumers through a food guidance
system, this includes materials for consumers and professionals

Research for development of the food intake patterns was conducted beginning in 2001,
and was completed in conjunction with the development of the 2005 Dietary Guidelines
for Americans.

Once the food intake patterns were finalized, the question of how to communicate this
information to consumers was addressed. The development of a consumer presentation
and materials began in 2004 and was completed with the release in April 2005.

[Purok] Developing Food Intake Patterns

1. Determine calorie needs
2. Set nutrient goals
3. Calculate nutrient profiles for each food group, based on
 Nutrient content of foods in group
 Food consumption
4. Construct food patterns that meet goals
The food intake patterns were developed through this four step process:
Determining calorie needs of the target audience, so that food intake patterns will
be planned at appropriate calorie levels. Identifying the nutrition goals that the
food intake patterns should strive to meet. Calculating the nutrient profiles of
each food group, in other words, determining what nutrients can be expected
from the consumption of various foods. Nutrient profiles are based on the nutrient
content of foods in the group and on food consumption patterns. Putting these
first three sets of data together to construct food patterns that meet goals and
form coherent patterns of eating.
 [Berbano] Set Nutrient Goals
What level of nutrients should each food intake pattern strive for?
 Goals based on Dietary Reference Intakes* and/or Dietary Guidelines standards
for
- 9 Vitamins
- 8 Minerals
- 8 Macronutrients (protein, carbohydrates, fats)
 Separate nutrient goals set for each age/sex group based on their needs

Developing the food intake patterns was to decide what level of nutrients each
food intake pattern should strive for. In most cases, the Dietary Reference
Intakes (DRI) set by the National Academy of Sciences Institute of Medicine were
used as the goals. In a few cases, a quantitative DRI standard was not set, but a
standard from the Dietary Guidelines could be used. For example, goals for
cholesterol and saturated fats are from the Dietary Guidelines since the advice in
the DRI (“as low as possible”) is not quantitative. Separate nutrient goals were
set for each food intake pattern, based on the nutrient standards for age/sex
groups whose calorie needs matched that pattern. For example, the nutrient
goals for the 1400 calorie intake pattern were those for 4 to 8 year old boys,
while the nutrient goals for the 1600 calorie pattern were those for girls 9 to 13
AND women over 51.

[Monkarim] Construct Food Intake Patterns

 Establish initial amount from each food group
 Compare resulting nutrient content to nutritional goals
 Change amounts from food groups stepwise
- Identify groups or subgroups that are the most feasible nutrient sources
- Check amounts recommended against typical consumption
 Remaining calories after nutrient needs were met were identified as
“discretionary calories”
 After energy needs and nutrient goals for each age-sex group and nutrient profiles
for each food group have been established, these data are used to construct the
food patterns. USDA started by assigning an initial amount based on the original
pyramid’s patterns. Then, the nutrients and energy levels of those initial patterns
were compared to goals. Amounts were modified step-by-step to bring the intake
patterns closer to the goals. Food groups rich in needed nutrients were thus
increased. The total calorie level of each pattern was kept within the target range.
Amounts from each food group were also compared to amounts typically consumed,
to make sure that recommendations for change were not larger than needed for
nutrient adequacy. The resulting food intake patterns met almost all* nutrient goals
and kept energy intakes within needs. They provide for a balanced intake from each
food group within an individual’s calorie limit. The small remaining energy balance
within each pattern was identified as discretionary calories.

[Alim] Developing MyPyramid’s Consumer Presentation

 Systems approach for communications
 Input from stakeholders
 Consumer research
- Understanding of messages
- Appeal of potential designs/messages
 Development of materials

The food intake patterns, which had been developed through an analytical process to
meet specific nutritional goals, provide a sound science-based foundation for consumer
education, but they are not useful to consumers as is. Messages and materials to help
consumers understand and implement these food intake patterns were developed
through the steps outlined on this slide. These steps included developing a systems
approach, obtaining stakeholder input, conducting consumer research to provide
messages that were easy to understand and to determine a design that would appeal to
the audiences, and finally, developing the materials. The result of this process was the
MyPyramid Food Guidance System. The following section provides additional
information about the systems approach and how consumer research and stakeholder
input was used in developing the consumer messages and materials.

Servings Daily Amounts in cups or ounces

The research finding about using the term “servings” in nutrition education
settings bears repeating. Consumers use the term “serving” to mean their portion of
food, so describing recommended amounts as a certain “number of servings” means to
them that they should eat it that many times…even if their typical portion is much larger
than the standardized “serving” professionals envision. Therefore, USDA chose to
eliminate the use of the term “servings” in describing how much to eat. Instead, they
describe recommended amounts in cups or ounces for the day, which can be eaten as
several portions at different times. The use of cups or ounces was well understood by
consumers as long as examples were provided for each food group. The website
provides examples of how much food should be considered a cup or ounce equivalent
in every food group.

[Lalantcon] Message: Variety

In the Dietary Guidelines
 Consume a variety of nutrient-dense foods and beverages within and among the
basic food groups.
In MyPyramid graphic:
 Color bands represent that all food groups are needed each day for health.

One key message that is drawn from the Dietary Guidelines recommendations is
variety. In the Dietary Guidelines, eating “a variety of nutrient-dense foods and
beverages within and among the basic foods groups” each day is recommended. In
addition, the Guidelines recommend choosing a variety of fruits and vegetables each
day. In MyPyramid the basic variety message is portrayed by the different colored
bands. These six bands represent the five food groups and oils that are needed
each day for health.

[Ladrido] Message: Proportionality

In the Dietary Guidelines:
 Adopt a balanced eating pattern.
- Sufficient amount of fruits and vegetables
- 3 or more ounce equivalents of whole-grain products per day
- 3 cup equivalents per day of fat-free or low-fat milk or milk products.
In MyPyramid graphic:
 Differing widths of the color bands suggest about how much food should be
eaten from each group.

Another key message drawn from Dietary Guidelines recommendations is

proportionality. In the Dietary Guidelines adopting a “balanced eating pattern, such
as the USDA food guide* or the DASH is recommended. Additional
recommendations encourage consumption of more fruits, vegetables, whole grains,
and fat-free or low fat milk products than are now consumed by most Americans. In
MyPyramid the proportionality message is portrayed by the varying thickness of the
food group bands. These widths suggest that a person should choose more from the
bigger wedges and vice versa. However, these bands do not suggest exact
proportions. They are just a general guide for proportions of food one should
consume. The actual amounts that are recommended vary by age, sex, and activity
level.

[Purok] Message: Moderation

In the Dietary Guidelines:
 Limit intake of saturated and trans fats, and choose products low in these fats.
 Make choices of meat, poultry, dry beans, and milk products that are lean, low-
fat, or fat-free.
 Choose and prepare foods and beverages with little added sugars or calorie
sweeteners.
In MyPyramid graphic:
 Food group bands narrow from bottom to top suggesting eating nutrient-dense
forms of foods.
 Another key message drawn from the Dietary Guideline recommendations is
moderation. In the Dietary Guidelines, choosing foods that “limit intake of saturated
and trans fats”, choosing meat, poultry, beans, and milk products that are “lean, low-
fat, or fat-free,” and selecting “foods and beverages with little added sugars” is
recommended. In MyPyramid, moderation is depicted by the narrowing of the bands
from bottom to top. Foods within a food group can vary in the amounts of solid fats
and added sugars they contain. The bottom, wider portion of each band represents
the foods in the most nutrient dense form—that is, containing little or no solid fats
and added sugars.

[Labio] Message: Physical Activity

In the Dietary Guidelines:
 Engage in regular physical activity and reduce sedentary activities to promote
health, psychological well-being, and a healthy body weight.
In MyPyramid graphic:
 Steps and person on them symbolize that physical activity should be a part of
everyday healthy living.

The fourth message drawn from the Dietary Guidelines is physical activity. In the
Dietary Guidelines, regular physical activity is recommended to promote health and
mental well-being. In MyPyramid, steps up the side of the Pyramid and a person
actively climbing the steps are included to represent the advice to engage in regular
physical activity. Physical activity is important to everyday living and can improve
one’s health by reducing the risks for many diseases. The Dietary Guidelines and
MyPyramid encourage adults to engage in at least 30 minutes or more of physical
activity on most, preferably all days of the week. For children, the recommendation is
60 minutes on most, preferably all, days of the week.

[Sulaiman] Additional Messages in the MyPyramid Graphic

(To foster implementation)
Personalization:
 The name “MyPyramid” suggests an individual approach.
  The person climbing the steps mentally links each viewer to the image.
Gradual Improvement:
 The slogan “Steps to a Healthier You” suggests that improvement should happen
in stages, over time.

Two additional messages on the MyPyramid graphic are personalization and gradual
improvement. These two concepts were included to foster behavioral change among
consumers and encourage implementation of the new food guidance system.
Personalization is depicted by the name “MyPyramid” and by the person climbing the
steps. In addition, the web site allows people to find their own personal recommended
food intake amounts. Calorie and nutrient needs differ so a personalized food intake
pattern based on age/gender and physical activity can be obtained on MyPyramid
allows a person to relate the food guidance to their own lifestyle for improved health.
Gradual improvement is portrayed by the slogan “step to the healthier you,” which
suggests changes can be made in stages or steps over time. These changes include
awareness of what one is actually eating, a reminder to vary food intake and to
exercise. No matter how small the step in the right direction, gradual improvement to
one’s health can be made.

Key food group messages from the Dietary Guidelines and MyPyramid:
 Focus on fruits
 Vary your veggies
 Get your calcium-rich foods
 Make half your grains whole
 Go lean with protein
 Know the limits on fats, salt, and sugars.

Another link between the Dietary Guidelines and MyPyramid are the key messages
for each food group. The page shown here is from the Dietary Guidelines consumer
brochure “Finding Your Way to the Healthier You.” The key messages for each food
group in this brochure are also the key messages used for each food group in
MyPyramid consumer materials. These messages were selected for both the Dietary
 Guidelines consumer brochure and for MyPyramid after consumer research showed
that people found the messages easy to understand and would help them make
better decisions about eating a healthier diet.

Implementation

Implementation is the challenge ahead. Health/education professionals are vital for

success. It will be an on-going process. The challenge ahead for all professionals is to
implement the new nutrition guidance provided in the Dietary Guidelines and
MyPyramid. This photo compares the challenge of implementing MyPyramid’s
recommendations to running a marathon—it is a long commitment rather than a sprint,
and it will require the work of a large number of professionals to make a positive
difference in Americans’ health.

“If we could give every individual the right amount of nourishment and exercise, not too
little and not too much, we would have found the safest way to health.”
—Hippocrates (Greek physician, 460 –c. 370 BC)