Table of Contents
Message From the Secretaries ………………………………………………………………………………………. vii
Acknowledgments…………………………………………………………………………………………………………….. viii
Executive Summary………………………………………………………………………………………………………………………………. x
Introduction………………………………………………………………………………………………………………………….. 1
Nutrition & Health Are Closely Related……………………………………………………………………………………………………………………………….. 2
The Dietary Guidelines for Americans: What It Is, What It Is Not ……………………………………………. 5
Developing the Dietary Guidelines for Americans …………………………………………………………………. 6
Stage 1: Review of Current Scientific Evidence ………………………………………………………………………. 7
Stage 2: Development of the Dietary Guidelines for Americans ……………………………………………….. 8
Stage 3: Implementing the Dietary Guidelines for Americans …………………………………………………. 10
A Roadmap to the 2015-2020 Edition of the Dietary Guidelines for Americans ……………………….. 11
Chapter 1. Key Elements of Healthy Eating Patterns………………………………………………………. 13
Introduction ………………………………………………………………………………………………………………………14
About This Chapter ……………………………………………………………………………………………………………. 14
Key Recommendations: Components of Healthy Eating Patterns …………………………………………… 15
Healthy Eating Patterns: Dietary Principles ……………………………………………………………………… 16
The Science Behind Healthy Eating Patterns ………………………………………………………………………… 17
Associations Between Eating Patterns & Health …………………………………………………………………… 17
Associations Between Dietary Components & Health …………………………………………………………… 17
A Closer Look Inside Healthy Eating Patterns ……………………………………………………………………… 18
Food Groups …………………………………………………………………………………………………………………….. 21
Other Dietary Components ………………………………………………………………………………………………… 28
Examples of Other Healthy Eating Patterns ………………………………………………………………………….. 35
Healthy Mediterranean-Style Eating Pattern ………………………………………………………………………… 35
Healthy Vegetarian Eating Pattern ………………………………………………………………………………………. 36
Summary ………………………………………………………………………………………………………………………….. 36
2015-2020 Dietary Guidelines for Americans — Page i
Chapter 2. Shifts Needed To Align With Healthy Eating Patterns………………………….. 37
Introduction ……………………………………………………………………………………………………………………… 38
About This Chapter ……………………………………………………………………………………………………………. 38
Current Eating Patterns in the United States ………………………………………………………………………… 38
A Closer Look at Current Intakes & Recommended Shifts ………………………………………………………. 43
Food Groups ……………………………………………………………………………………………………………………….. 43
Other Dietary Components ………………………………………………………………………………………………… 53
Underconsumed Nutrients & Nutrients of Public Health Concern …………………………………………. 60
Beverages ………………………………………………………………………………………………………………………….. 61
Opportunities for Shifts in Food Choices ……………………………………………………………………………. 61
Summary ………………………………………………………………………………………………………………………………………….. 62
Chapter 3. Everyone Has a Role in Supporting Healthy Eating Patterns…………….. 63
Introduction …………………………………………………………………………………………………………………………………………… 64
About This Chapter …………………………………………………………………………………………………………………………………………. 64
Creating & Supporting Healthy Choices …………………………………………………………………………………………………………………………….. 64
The Social-Ecological Model …………………………………………………………………………………………………………………………………………… 64
Sectors …………………………………………………………………………………………………………………………………………. 65
Settings ………………………………………………………………………………………………………………………………………….. 66
Social & Cultural Norms & Values …………………………………………………………………………………………………………………………………. 66
Individual Factors …………………………………………………………………………………………………………………………………………… 66
Meeting People Where They Are: Contextual Factors & Healthy Eating Patterns …………………… 67
Food Access ……………………………………………………………………………………………………………………….. 67
Household Food Insecurity ……………………………………………………………………………………………………………………………………………. 67
Acculturation ……………………………………………………………………………………………………………………………………………………………… 67
Strategies for Action ………………………………………………………………………………………………………………………………………………………. 68
Summary ……………………………………………………………………………………………………………………………………………………………………….. 72
Page ii — 2015-2020 Dietary Guidelines for Americans
Appendixes
Appendix 1. Physical Activity Guidelines for Americans …………………………………………………………………………………………………….. 73
Appendix 2. Estimated Calorie Needs per Day, by Age, Sex, & Physical Activity Level …………………………………………………………… 77
Appendix 3. USDA Food Patterns: Healthy U.S.-Style Eating Pattern …………………………………………………………………………………… 79
Appendix 4. USDA Food Patterns: Healthy Mediterranean-Style Eating Pattern ……………………………………………………………………. 83
Appendix 5. USDA Food Patterns: Healthy Vegetarian Eating Pattern ………………………………………………………………………………….. 86
Appendix 6. Glossary of Terms ……………………………………………………………………………………………………………………………………….. 89
Appendix 7. Nutritional Goals for Age-Sex Groups Based on Dietary Reference Intakes
& Dietary Guidelines Recommendations ……………………………………………………………………………………………………………………………. 97
Appendix 8. Federal Resources for Information on Nutrition & Physical Activity …………………………………………………………………… 99
Appendix 9. Alcohol ……………………………………………………………………………………………………………………………………………………. 101
Appendix 10. Food Sources of Potassium ……………………………………………………………………………………………………………………….. 104
Appendix 11. Food Sources of Calcium ………………………………………………………………………………………………………………………….. 108
Appendix 12. Food Sources of Vitamin D ……………………………………………………………………………………………………………………….. 111
Appendix 13. Food Sources of Dietary Fiber ……………………………………………………………………………………………………………………. 114
Appendix 14. Food Safety Principles & Guidance ……………………………………………………………………………………………………………. 119
List of Tables
Table I-1. Facts About Nutrition- & Physical Activity-Related Health Conditions in the United States ………………………………………… 2
Table 1-1. Healthy U.S.-Style Eating Pattern at the 2,000-Calorie Level, With Daily or
Weekly Amounts From Food Groups, Subgroups, & Components
Table 1-2. Composition of the Healthy Mediterranean-Style & Healthy Vegetarian Eating Patterns
at the 2,000-Calorie Level, With Daily or Weekly Amounts From Food Groups, Subgroups, & Components
Table A7-1. Daily Nutritional Goals for Age-Sex Groups Based on Dietary Reference Intakes
& Dietary Guidelines Recommendations
………………………………………………………………………………………….. 18
………………………………… 35
Table 2-1. Examples of Vegetables in Each Vegetable Subgroup ………………………………………………………………………………………….. 47
Table A1-1. Physical Activity Guidelines for Americans Recommendations …………………………………………………………………………… 73
Table A1-2. Federal Physical Activity Resources ……………………………………………………………………………………………………………….. 75
Table A2-1. Estimated Calorie Needs per Day, by Age, Sex, & Physical Activity Level ……………………………………………………………. 77
Table A3-1. Healthy U.S.-Style Eating Pattern: Recommended Amounts of Food
From Each Food Group at 12 Calorie Levels ………………………………………………………………………………………………………………………… 80
Table A4-1. Healthy Mediterranean-Style Eating Pattern: Recommended Amounts of Food
From Each Food Group at 12 Calorie Levels ………………………………………………………………………………………………………………………… 84
Table A5-1. Healthy Vegetarian Eating Pattern: Recommended Amounts of Food
From Each Food Group at 12 Calorie Levels ………………………………………………………………………………………………………………………… 87
Table A6-1. Body Mass Index & Corresponding Body Weight Categories for Children & Adults ………………………………………………. 89
……………………………………………………………………………………………………………………………. 97
2015-2020 Dietary Guidelines for Americans — Page iii
Table A8-1. Federal Nutrition & Physical Activity Resources ………………………………………………………………………………………………. 99
Table A9-1. Alcoholic Drink-Equivalents of Select Beverages ……………………………………………………………………………………………. 102
Table A10-1. Potassium: Food Sources Ranked by Amounts of Potassium & Energy
per Standard Food Portions & per 100 Grams of Foods ………………………………………………………………………………………………………. 104
Table A11-1. Calcium: Food Sources Ranked by Amounts of Calcium & Energy
per
Standard
Food
Portions
&
per
100
Grams
of
Foods ……………………………………………………………………………………………………….
108
Table A12-1. Vitamin D: Food Sources Ranked by Amounts of Vitamin D & Energy
per Standard Food Portions & per 100 Grams of Foods ………………………………………………………………………………………………………. 111
Table A13-1. Dietary Fiber: Food Sources Ranked by Amounts of Dietary Fiber
and Energy per Standard Food Portions & per 100 Grams of Foods ……………………………………………………………………………………… 114
Table A14-1. Recommended Safe Minimum Internal Temperatures ……………………………………………………………………………………. 121
List of Figures
Figure ES-1. 2015-2020 Dietary Guidelines for Americans at a Glance ………………………………………………………………………………….xv
Figure I-1. Adherence of the U.S. Population Ages 2 Years & Older to the 2010 Dietary Guidelines,
as Measured by Average Total Healthy Eating Index-2010 (HEI-2010) Scores
Figure I-2. Percentage
of
Adults
Meeting
the
Physical Activity Guidelines
(Aerobic
&
Muscle-Strengthening
Recommendations)
Figure 2-1. Dietary
Intakes
Compared
to
Recommendations.
Percent
of
the
U.S.
Population
Ages
1
Year
&
Older
Who
Are
Below,
At,
or
Above
Each
Dietary
Goal
or
Limit
…………………………………………………………………………… 4
…………………………………………………………………………………………………………… 5
Figure I-3. Science, Policy, Implementation: Developing the 2015-2020 Dietary Guidelines for Americans …………………………………. 6
Figure 1-1. Cup- & Ounce-Equivalents ……………………………………………………………………………………………………………………………… 19
Figure 1-2. Fatty Acid Profiles of Common Fats & Oils ………………………………………………………………………………………………………… 26
Figure 1-3. Hidden Components in Eating Patterns ……………………………………………………………………………………………………………. 29
…………………………………………………. 39
Figure 2-4. Average Vegetable Subgroup Intakes in Cup-Equivalents per Week by Age-Sex Groups,
Compared to Ranges of Recommended Intakes per Week
Figure 2-5. Average Whole & Refined Grain Intakes in Ounce-Equivalents per Day by Age-Sex Groups,
Compared to Ranges of Recommended Daily Intake for Whole Grains & Limits for Refined Grains
Figure 2-6. Average Protein Foods Subgroup Intakes in Ounce-Equivalents
per Week by Age-Sex Groups, Compared to Ranges of Recommended Intake
Figure 2-7. Average Intakes of Oils & Solid Fats in Grams per Day by Age-Sex
Group, in Comparison to Ranges of Recommended Intake for Oils
Figure 2-2. Empower People To Make Healthy Shifts …………………………………………………………………………………………………………. 40
Figure 2-3. Average Daily Food Group Intakes by Age-Sex Groups, Compared to Ranges of Recommended Intake ……………………. 41
……………………………………………………………………………………………………. 44
……………………………………………. 48
………………………………………………………………………… 50
………………………………………………………………………………………… 52
Page iv — 2015-2020 Dietary Guidelines for Americans
Figure 2-8. Typical Versus Nutrient-Dense Foods & Beverages ……………………………………………………………………………………………. 53
Figure 2-9. 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
Figure 2-11. 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
Figure 2-13. Average Intakes of Sodium in Milligrams per Day by Age-Sex Groups,
Compared to Tolerable Upper Intake Levels (UL)
………………………………………………….. 54
Figure 2-10. Food Category Sources of Added Sugars in the U.S. Population Ages 2 Years & Older …………………………………………. 55
………………………………………………….. 56
Figure 2-12. Food Category Sources of Saturated Fats in the U.S. Population Ages 2 Years & Older ………………………………………… 57
…………………………………………………………………………………………………………………. 58
Figure 2-14. Food Category Sources of Sodium in the U.S. Population Ages 2 Years & Older ………………………………………………….. 59
Figure 3-1. A Social-Ecological Model for Food & Physical Activity Decisions ……………………………………………………………………….. 65
Figure 3-2. Implementation
of
the
Dietary Guidelines Through
MyPlate …………………………………………………………………………………
69
Figure 3-3. Strategies To Align Settings With the 2015-2020 Dietary Guidelines for Americans ……………………………………………… 70