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U.S. Department of Health and Human Services

Nutrition and Your Health:
Dietary Guidelines for Americans

U.S. Department of Agriculture

PART E: TRANSLATING THE SCIENCE INTO DIETARY GUIDANCE

Table E-7. Daily Amount of Fruits and Vegetables by Calorie Level

  Daily Amount of Fruits and Vegetables/Legumes
(Also in Weekly Amounts)
Calorie Level 1000 1200 1400 1600 1800 2000 2200 2400 2600 2800 3000 3200
FRUITS
cups/day
1 1 1.5 1.5 1.5 2 2 2 2 2.5 2.5 2.5
VEGE-TABLES
cups/day
1 1.5 1.5 2 2.5 2.5 3 3 3.5 3.5 4 4
  Dark
  green
  cups/wk
1 1.5 1.5 2 3 3 3 3 3 3 3 3
  Orange
  cups/wk
0.5 1 1 1.5 2 2 2 2 2.5 2.5 2.5 2.5
  Starchy
  cups/wk
1.5 2.5 2.5 2.5 3 3 6 6 7 7 9 9
  Other
  cups/wk
4 4.5 4.5 5.5 6.5 6.5 7 7 8.5 8.5 10 10
LEGUMES
cups/wk
1.5 1 1 2.5 3 3 3 3 3.5 3.5 3.5 3.5

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Table of Contents

A. Executive Summary

B. Introduction

C. Methodology

D. Science Base
  •  
  • Section 1. Aiming To Meet Nutrient Intake Recommendations
     
  •  
  • Text
     
  •  
  • Tables
  •  
  • Section 2. Energy
  •  
  • Section 3. Discretionary Calories
  •  
  • Section 4. Fats
  •  
  • Section 5. Carbohydrates
  •  
  • Section 6. Selected Food Groups
  •  
  • Section 7. Fluid and Electrolytes
  •  
  • Section 8. Ethanol
  •  
  • Section 9. Food Safety
  •  
  • Section 10. Major Conclusions

    E.  Translating the Science into Dietary Guidance
        
  • Text
  •  
  • Tables and Figures
  • F.  Research Recommendations

    G. Appendices
  •  
  • Glossary
  •  
  • Description of USDA Analyses
  •  
  • Summary Tables from Systematic Review
  •  
  • IOM Tables
    (Institute of Medicine tables referenced in the 2005 Dietary Guidelines Advisory Committee Report are available at http://www.nap.edu)
  •  
  • History of Dietary Guidelines
  •  
  • Summary of Recommendations
  •  
  • Biographical Sketches of DGAC Members
  •  
  • Acknowledgements

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