 | Institute of Medicine, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Subcommittee on Interpretation and Uses of Dietary Reference Intakes - 2003 - 255 pages
...nutrients from KEY D Fat (naturally occurring and added) These symbols show fat and added sugars in foods. Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 SERVINGS Fruit Group 2-4 SERVINGS Bread, Cereal,... | |
 | Alan L. Rubin - 2000 - 422 pages
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 | Miriam Nelson - 2000 - 292 pages
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 | Institute For Cancer Prevention - 2000 - 392 pages
...Please call me if you have any questions. Sincerely, My child (name) is allergic to _ Signed Attachment (Food Guide Pyramid) A Guide to Daily Food Choices Fats. Oils. & Swee:s USE SPARlNGLY Miik. Yogurt. & Cheese Grojp 2-3 SERVINGS Vegetable Group 3-5 SERVINGS KEY "hj... | |
 | Nutribase - 2001 - 724 pages
...pyramid are breads, cereals, rice, and pasta. Six to eleven servings from this group are recomFOOD GUIDE PYRAMID A Guide to Daily Food Choices Fats,...Cheese Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS O Pat (naturally occurring and added) These symbols show fats. oils, and added sugars in food. Meats,... | |
 | Baruch Finkelstein, Michal Finkelstein - 2001 - 410 pages
...can easily be acquired from non-meat sources such as peanut butter, split peas, brown rice and whole A Guide to Daily Food Choices Fats, Oils, & Sweets...Cheese Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS KEY QFat (naturally occurring D Sugars and added) (added) These symbols show that fat and added sugars... | |
 | Jill Carter - 2001 - 556 pages
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 | Ethel Sloane - 2002 - 686 pages
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Meat, Poultry, Fish, Dry Beans, Eggs, & Nuts Group 2-3 Servings Vegetable Group 3-5 Servings... 
