 Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS Fruit Group 2-4 SERVINGS Bread, Cereal, Rice, & Pasta Group 6-11 SERVINGS...  Home and Garden Bulletin - Page 16by United States. Department of Agriculture - 1993Full view - About this book
 | 2000 - 258 pages
...show tat and added sugars in foods. Meat, Poultry, Fish, Dry Beans. Eggs, & Nuts Group 2-3 SERVINGS Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVlNGS Fruit Group 2-4 SERVlNGS Bread, Cereal, Rice, & Pasta Group 6-11 SERVlNGS Source: US Department... | |
 | 1993 - 72 pages
...to help you make food choices for a healthy diet. Mixing Medications and Food 24 A Sample Menu 26 o Use the guide below to help you remember what foods...SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS KEY EFat (naturally occurring Q Sugars and added) (added) These symbols... | |
 | DIANE Publishing Company - 1994 - 72 pages
...every day. The lowest number of servings, with modest amounts of fat and sweets, provides about 1 ,600 calories — right for many older women. Older men...SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS KEY DFat (naturally occurring D Sugars and added) (added) These symbols show that fat and added sugars... | |
 | Maura D. Shaw - 1994 - 132 pages
...jar of peanut butter. The more you practice reading labels, the better food consumer you will become. Fats, Oils. & Sweets USE SPARINGLY Milk. Yogurt, & Cheese Group 2-3 SERVINGS Dry Beans, Eggs & Nuts 2-3 SERVINGS Note: We have omitted Meat, Poultry, & Fish from this group Vegetable... | |
 | Child Nutrition Programs (U.S.), United States. Food and Nutrition Service - 1994 - 140 pages
...from the other food groups as well. Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS 3-5 SERVINGS Fruit Group 2-4 SERVINGS Bread, Cereal, Rice, & Pasta Group 6-11 SERVINGS SOURCE: US Department... | |
 | 1994 - 454 pages
...cancer and cardiovascular disease. Finally, there is the approach that promotes eating a less refined, Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Fruit... | |
 | Donald F. Kirby, Stanley J. Dudrick - 1994 - 320 pages
...O .= « ri c *OUO 1 i -i E 2 E. = .-l. ™ <i _i — -o if S o « £ : S > E sa Food Guide Pyramid A Guide to Daily Food Choices Fats, Oils. & Sweets USE SPARINGLY DF« inMmty occurmg Milk, Yogurt. & Cheese Group 2-3 SERVINGS VegetabGroup 3-5 SERVINGS com* maty from... | |
 | DIANE Publishing Company - 1995 - 415 pages
...and physical activity have been shown to help maintain weight loss. Figure 55-1. Food Guide Pyramid: A Guide to Daily Food Choices Fats, Oils, & Sweets...SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS SOURCE: US Department ol Agriculture/US Department o( Health and Human... | |
 | Gail C. Frank-Spohrer, Gail C. Frank - 1996 - 624 pages
...beans, eggs, and nuts group. The tip of the pyramid contains fats, oils, and sweets.6 Food Guide Pyramid A Guide to Daily Food Choices Fats, Oils, & Sweets...SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS KEY DFat (naturally occurring Q Sugars and added) (added) These symbols show that fat and added sugars... | |
 | Rob Sleamaker, Ray Browning - 1996 - 322 pages
...balance of carbohydrates, protein, fat, vitamins, minerals, and water in your high-performance diet. Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Fruit... | |
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