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10: Making Healthy Choices

  • Page ID
    156670
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    There is no shortage of information when it comes to nutrition — so much that it can be overwhelming to figure out what to focus on and how to use the information. While the Dietary Reference Intakes (DRIs) provide important scientific benchmarks for nutrient needs, they aren’t very practical for everyday meal planning. DRIs are detailed numbers based on age, sex, and life stage, which makes them useful for researchers and health professionals but overwhelming and confusing for most people. That’s why tools like the Dietary Guidelines for Americans, the MyPlate graphic, and the concept of food groups were developed — to translate complex nutritional science into simple, actionable advice. These tools help individuals make balanced food choices by focusing on variety, portion sizes, and overall patterns rather than memorizing nutrient amounts. Instead of calculating milligrams of calcium or grams of fiber, people can aim to “make half your plate fruits and vegetables,” choose whole grains, and include a variety of protein sources — practical strategies rooted in the DRIs but much easier to apply in daily life.

    • 10.1: The Food Groups
    • 10.2: New Page
    • 10.3: MyPlate
      This page discusses MyPlate, a visual guideline by the USDA introduced in 2011 to assist in creating balanced meals. It divides the plate into five food groups: fruits, vegetables, grains, protein, and dairy, advocating for half the plate to be filled with fruits and vegetables. The guideline emphasizes whole grains, variety, portion control, and nutritional balance, serving as a practical tool for healthy eating across all meals and snacks, without the need for calorie counting.
    • 10.4: 2025-2030 Dietary Guidelines for Americans
      This page discusses the 2025-2030 Dietary Guidelines for Americans, which feature a new food pyramid focusing on whole foods, quality proteins, healthy fats, vegetables, fruits, and whole grains. It replaces the MyPlate graphic and emphasizes reducing processed foods, added sugars, and refined carbohydrates.
    • 10.5: Chapter 10 References


    This page titled 10: Making Healthy Choices was last modified on Wed, 23 Sep 2026 05:25:29 GMT and is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Heather L. Lehman via source content that was edited to the style and standards of the LibreTexts platform.