 | Alice Wilson-Fried - 2003 - 164 pages
...french fries from the vegetable group—can also provide fat and added sugars. -^^^^^^^ I .^^^^^^^P Meat. Poultry, Fish, Dry Beans, Eggs. & Nuts Group...SERVINGS Bread, Cereal. Rice. & Pasta Group 6-11 SERVINGS The control-your-weight tip that worked best for me was to start small. By starting small I mean choosing... | |
 | David L. Gallahue, Frances Cleland Donnelly - 2007 - 746 pages
...(naturally occurring and added) Sugars (added) These symbols show fat, oils, and added sugars in foods. Meat, poultry, fish, dry beans, eggs, & nuts group...servings Bread, cereal, rice, & pasta group 6-11 servings United Slates Departments ol Agriculture and Health and Human Services FIGURE 4.1 The Food Pyramid.... | |
 | Susan Leddy - 2003 - 500 pages
...(naturally occurring and added) • Sugars (added) These symbols show fat and added sugars in foods. Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group...SERVINGS Bread, Cereal, Rice, & Pasta Group 6-11 SERVINGS Figure 15-1. The nutritional pyramid. Source: US Department of Agriculture and the US Department of... | |
 | Sarah Ferguson - 2011 - 276 pages
...Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS D Sugars (added) Fruit Group 2-4 SERVINGS Bread, Cereal, Rice, & Pasta Group 6-11 SERVINGS Source: US Department of Agriculture & US Department of Health and Human Services The Food Guide Pyramid and the GI Index* Since... | |
 | Robert Taylor - 2002 - 1218 pages
...sugars In foods. Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Milk, Yogurt, & Cheese Group 2-3 SERVINGS Fruit Group 2-4 SERVINGS Bread, Cereal, Rice, & Pasta Group 6-11 SERVINGS Fig. 8.3. Food Guide Pyramid. The recently revised Dietary Guidelines for Americans36 address the interactions... | |
 | 2003 - 210 pages
...Poultry, Fish, Dry Beans / & Nuts Group /q 2-3 Servings Vegetable Group 3-5 Servings Milk, Yogurt & Cheese Group 2-3 Servings Fruit Group 2-4 Servings Bread, Cereal, Rice & Pasta Group 6-11 Servings Fig. 7-4. The Food Guide Pyramid was created by the US Department of Agriculture to show the six food... | |
 | Paul M. Insel, R. Elaine Turner, Don Ross - 2004 - 986 pages
...GROUP 2-3 servings MEAT, POULTRY, FISH, DRY BEANS, EGGS & NUTS GROUP -3 servings VEGETABLE GROUP 3-5 servings FRUIT GROUP 2-4 servings BREAD, CEREAL, RICE & PASTA GROUP 6-11 servings Food Guide Pyramid. The USDA Food Guide Pyramid is a research-based guidance system that helps consumers... | |
 | Elizabeth A. Molle, Laura Southard Durham - 2003 - 408 pages
...Group 2-3 SERVINGS Meat, Poultry, Fish, 0ry 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 74 Patient Education Milk, Yogurt, and Cheese • Milk: skim or 1%. Avoid creams and buttermilks. •... | |
 | Susan Alvare - 2004 - 114 pages
...for most vitamins and minerals do not decrease. Vegetable Group 3-5 Servings Milk, Yogurt & Cheese Group 2-3 Servings Fruit Group 2-4 Servings Bread, Cereal, Rice & Pasta Group 6-11 Servings Fig. 5-7. The Food Guide Pyramid was created by the US Department of Agriculture to show the six food... | |
 | Judith Lauwers, Debbie Shinskie - 2004 - 568 pages
...added sugar in foods: • Fat (naturally occurring and added) » Sugars (added) Vegetable Group 3-5 Servings Fruit Group 2-4 Servings Bread, Cereal. Rice & Pasta Group 6-11 Servings contain all the pyramid groups, the total daily intake should be well balanced among them to provide... | |
| |
Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Fruit Group 2-4 SERVINGS Bread, Cereal, Rice, & Pasta Group 6-11 SERVINGS SOURCE: US Department of Agricu1ture / US Department of Hea1th and Human Services Use the Food Guide Pyramid to help... 
