Dietary Guidelines for Americans 2015–2020 8th Edition

Table of Contents

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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 and Dietary 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