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

Tables: Section E

Table E-1 Essential Elements of Weight Loss
Table E-2 Differences in Saturated Fat and Calorie Content of Commonly Consumed Foods
Table E-3 Estimated Caloric Content of Alcoholic Beverages
Table E-4 How Portion Sizes Have Changed
Table E-5 Strategies to Reduce Calories in Your Diet
Table E-6 Kcals/Hour Expended in Common Physical Exercise
Table E-7 Daily Amount of Fruits and Vegetables by Calorie Level
Table E-8 Which Fruits and Vegetables Provide the Most Nutrients?
Table E-9 Ways To Increase Consumption of Fruits and Vegetables
Table E-10 Whole Grains That Are Widely Available in the United States
Table E-11 Ways To Increase Consumption of Milk and Milk Products
Table E-12 Comparison of 100 Grams of Whole-Grain Wheat Flour and Enriched, Bleached, White, All-Purpose Flour
Table E-13 Tips for Finding Whole-Grain Information on Food Labels
Table E-14 Maximum Daily Amounts of Saturated Fat To Consume To Keep Saturated Fat Below 10 Percent of Total Calorie Intake
Table E-15 Dietary Sources of Saturated Fat Listed in Decreasing Order
Table E-16 Strategies for Decreasing Saturated Fat Intake
Table E-17 Dietary Sources of Trans Fat Listed in Decreasing Order
Table E-18 Dietary Sources of Cholesterol Listed in Decreasing Order
Table E-19 Major Sources of Added Sweeteners in the American Diet
Table E-20 Sugars That Appear on Food Labels
Table E-21 Finding Added Sugars on Food Label Ingredient Lists
Table E-22 Range of Sodium Content for Selected Foods
Table E-23 Strategies for Reducing Sodium Intake
Table E-24 Alternate Flavorings for Salt and Uses for These Flavorings
Table E-25 Moderate Drinking Definition
Table E-26 Tips for Those at High Risk of Foodborne Illness

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Figures : Section E

Figure E-1 Adult BMI Chart
Figure E-2 Sources of Dietary Sodium
Figure E-3 Temperature Rules for Safe Cooking

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Table of Contents

A. Executive Summary

B. Introduction

C. Methodology

D. Science Base
  •  
    		•  Section 1. Aiming To Meet Recommended Intakes of Nutrients
     
  •  
    • 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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