Dietary Guidelines for Americans: Nutrition Recommendations & Food Label Use

What are the basic nutrition recommendations in the Dietary Guidelines for Americans?

Emphasize fruits, vegetables, whole grains, lean proteins, and low-fat dairy; limit added sugars, saturated fats, sodium, and processed foods.

What are the leading nutrition-related causes of illness in the U.S.?

Obesity, cardiovascular disease, type 2 diabetes, hypertension, osteoporosis, and certain cancers.

What is the recommended approach to portion sizes?

Use appropriate serving sizes to avoid overeating; balance portions across food groups.

What are general calorie intake guidelines?

Calorie needs vary by age, sex, and activity level; maintain balance between calories consumed and calories expended.

What are carbohydrate recommendations?

Carbohydrates should make up 45-65% of total daily calories, with emphasis on whole grains and fiber-rich foods.

What are fat recommendations?

Fats should make up 20-35% of daily calories; focus on unsaturated fats while limiting saturated and trans fats.

What are protein recommendations?

Proteins should make up 10-35% of daily calories; encourage lean sources such as poultry, fish, beans, nuts, and low-fat dairy.

What are vitamin and mineral recommendations?

Consume a variety of nutrient-dense foods to meet daily requirements; use supplements only when necessary based on diet or medical needs.

How can food labels be used in patient education?

Teach patients to read serving sizes, calories, nutrients (fat, sugar, sodium), and % Daily Values to make informed food choices.

What are reliable sources of dietary information?

Dietary Guidelines for Americans, USDA, CDC, and registered dietitians or peer-reviewed nutrition resources.