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Appendix E-3.1.A2. USDA Food Patterns—Item Clusters, Representative Foods, and Percent of Consumption

… or salt Vegetable starches 0.1 0.2 Potato Flour Waterchestnuts (Incl. lotus root) 0.1 0.3 Waterchestnuts, chinese, canned Other Vegetables 36.1     Artichoke … 0.00 0.00 Flatfish (flounder and sole), cooked, dry heat Nuts & Seeds 10.35     Almonds 1.63 15.75 Almonds, dry …

Appendix E-3.7.A2. USDA Food Patterns: Healthy Mediterranean-Style Patterns—recommended intake amounts

… 33 33 Seafood (oz eq/wk) 4 4 6 11 15 15 16 16 17 17 17 17 Nuts seeds, soy (oz eq/wk) 2 2 3 4 4 5 5 5 5 6 6 6 Dairy 2 c … ¼ cup cooked beans or tofu; 1 Tbsp peanut butter; ½ ounce nuts/seeds. Dairy, 1 cup equivalent is: 1 cup milk or …

Appendix E-3.1.A1. USDA Healthy U.S.-Style Food Patterns—recommended daily intake amounts

… Seafood (oz eq/wk) 3 4 6 8 8 8 9 10 10 10 10 10        Nuts seeds, soy (oz eq/wk) 2 2 3 4 4 5 5 5 5 6 6 6 Dairy 2 c … ¼ cup cooked beans or tofu; 1 Tbsp peanut butter; ½ ounce nuts/seeds. Dairy, 1 cup equivalent is: 1 cup milk or …

Appendix E-3.7.A1. USDA Food Patterns: Healthy Vegetarian Patterns—recommended intake amounts

… 10 10 12 12     Eggs (oz eq/wk) 1 2 2 3 3 3 3 3 3 4 4 4     Nuts and seeds (oz eq/wk) 3 3 4 5 6 7 8 9 10 11 12 13 … ¼ cup cooked beans or tofu; 1 Tbsp peanut butter; ½ ounce nuts/seeds. Dairy, 1 cup equivalent is: 1 cup milk or …

Help Your Patients Build Healthier Eating Patterns in 2018

… fats, like seafood, avocados, and small portions of nuts Give patients and clients tips to  lower their sodium … low-sodium shifts, like swapping salty pretzels or nuts for unsalted ones Checking the Nutrition Facts label is …

Appendix E-2.37 Evidence Portfolio

… foods, such as vegetables, fruits, whole grains, legumes, nuts, and seeds, and lower in animal-based foods is more … guidelines and diets characterized by increasing legumes, nuts/seeds and vegetables, instead of meat, butter, egg and … water use since 1985-89 is associated w/ higher fruits, nuts, and seeds Highest environmental impact changes would …

Appendix E-3.7: Developing Vegetarian and Mediterranean-Style Food Patterns

… equiv.)   0.2* 0.1 0.21 Soy (oz equiv.)   0.32* 0.1 0.1 Nuts and Seeds   0.64 0.55 0.6 Grains (oz equiv.)   7.05 … increased substantially. They also reported slightly more nuts and seeds, and whole and total grains, so amounts in … -- 10.5/wk Seafood 8/wk -- 15/wk Eggs 3/wk 3/wk 3/wk Nuts/seeds 4/wk 7/wk 4/wk Processed Soy (incl. tofu) 0.5/wk …

Appendix E-3.2: Food Group Contributions to Nutrients in USDA Food Patterns and Current Nutrient Intakes

… in N-3 fatty acids, Seafood low in n-3 fatty acids, Eggs, Nuts and Seeds, Soy Products (including tofu) Oils   Solid … 4% 0% 0% 1% 3% 5% 4% -Seafood 2% 0% 1% 16% 3% 6% 1% -Nuts/seeds 2% 3% 1% 0% 2% 1% 3% -Eggs 2% 0% 1% 6% 1% 1% 4% … The small amount attributable to Protein Foods (3%) is from nuts and seeds. Calcium: As would be expected, the majority …

Appendix E-2.12 Percent of total energy intake, 2009-2010, for age/income groups of the U.S. population, from WWEIA Food Categories

… Mixed Dishes) 0.33 0.28 1.08 0.85 EGGS 1.61 1.17 1.63 1.57 NUTS, SEEDS, AND SOY 0.43 0.70 1.23 1.03 PIZZA 5.07 5.99 … Mixed Dishes) 0.45 0.59 1.34 1.18 EGGS 1.02 1.22 1.52 1.44 NUTS, SEEDS, AND SOY 0.91 1.20 2.28 2.04 PIZZA 3.99 7.20 …

Appendix E-2.7 Major categories and subcategories used in DGAC analyses of WWEIA Food Categories

… PROTEIN FOODS EGGS 2502 Eggs and omelets PROTEIN FOODS NUTS, SEEDS, AND SOY 2804 Nuts and seeds PROTEIN FOODS NUTS, SEEDS, AND SOY 2806 Processed soy products MIXED …