Nutrition and Your Health:

DIETARY GUIDELINES FOR AMERICANS

...for good health
DIETARY GUIDELINES FOR AMERICANS

AIM FOR FITNESS...

▲ Aim for a healthy weight. 

▲ Be physically active each day. 

BUILD A HEALTHY BASE...

■ Let the Pyramid guide your food

choices.

■ Choose a variety of grains daily,

especially whole grains.

■ Choose a variety of fruits and

vegetables daily.

■ Keep food safe to eat.

CHOOSE SENSIBLY...

● Choose a diet that is low in saturated

fat and cholesterol and moderate in

total fat.

● Choose beverages and foods to

moderate your intake of sugars.

● Choose and prepare foods with 

less salt.

● If you drink alcoholic beverages, 

do so in moderation.

...for good health
Dietary Guidelines for Americans, 2000

1

Aim... Build... Choose... for Good Health. . . . . . . . . . . . . . . . . . . . . . . . page 2

Aim for Fitness

Aim for a healthy weight. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 6

Be physically active each day . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 10

Build a Healthy Base

Let the Pyramid guide your food choices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 14

Choose a variety of grains daily, especially whole grains . . . . . . . . . . . . . . . . . . . page 20

Choose a variety of fruits and vegetables daily . . . . . . . . . . . . . . . . . . . . . . . . . . . page 22

Keep food safe to eat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 24

Choose Sensibly

Choose a diet that is low in saturated fat and 

cholesterol and moderate in total fat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 28

Choose beverages and foods to moderate your intake of sugars . . . . . . . . . . . . . page 32

Choose and prepare foods with less salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 34

If you drink alcoholic beverages, do so in moderation. . . . . . . . . . . . . . . . . . . . . page 36

Acknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 38

For Additional Information on Nutrition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 39

Contents
2

Dietary Guidelines for Americans, 2000

Eating is one of life’s greatest pleasures. Since there

are many foods and many ways to build a healthy

diet and lifestyle, there is lots of room for choice. Use

this booklet to help you and your family find ways to

enjoy food while taking action for good health.

This booklet carries three basic messages—the ABC’s

for your health and that of your family: 

A Aim for fitness.

B Build a healthy base.

C Choose sensibly.

Ten guidelines point the way to good health. These

guidelines are intended for healthy children (ages 2

years and older) and adults of any age.

Aim for fitness

▲ Aim for a healthy weight. 

▲ Be physically active each day. 

Following these two guidelines will help keep you and

your family healthy and fit. Healthy eating and regular

physical activity enable people of all ages to work

productively, enjoy life, and feel their best. They also

help children grow, develop, and do well in school. 

Aim... Build... Choose...

...for Good Health

Build a healthy base

■ Let the Pyramid guide your food choices.

■ Choose a variety of grains daily, especially

whole grains.

■ Choose a variety of fruits and vegetables daily.

■ Keep food safe to eat.

Following these four guidelines builds a base for

healthy eating. Let the Food Guide Pyramid guide you

so that you get the nutrients your body needs each day.

Make grains, fruits, and vegetables the foundation of

your meals. This forms a base for good nutrition and

good health and may reduce your risk of certain

chronic diseases. Be flexible and adventurous—try new

choices from these three groups in place of some less

nutritious or higher calorie foods you usually eat.

Whatever you eat, always take steps to keep your food

safe to eat.

Choose sensibly

● Choose a diet that is low in saturated fat and

cholesterol and moderate in total fat.

● Choose beverages and foods to moderate your

intake of sugars.

● Choose and prepare foods with less salt.

● If you drink alcoholic beverages, do so in

moderation.
Dietary Guidelines for Americans, 2000

3

These four guidelines help you make sensible choices

that promote health and reduce the risk of certain

chronic diseases. You can enjoy all foods as part of a

healthy diet as long as you don’t overdo it on fat

(especially saturated fat), sugars, salt, and alcohol. Read

labels to identify foods that are higher in saturated fats,

sugars, and salt (sodium). 

Aim, Build, Choose—for Good Health

By following all of the guidelines in this booklet, you

can promote your health and reduce your risk for

chronic diseases such as heart disease, certain types of

cancer, diabetes, stroke, and osteoporosis. These

diseases are leading causes of death and disability

among Americans. Good diets can also reduce major

risk factors for chronic disease—such as obesity, high

blood pressure, and high blood cholesterol. Your food

choices, your lifestyle, your environment, and your

family history all affect your well-being. It is important

for everyone to follow the 10 Dietary Guidelines in this

booklet. If you are at higher risk for a chronic disease, it

is especially important. So find out your family history

of disease and your other risk factors for disease (see

box 2) to make more informed decisions about how to

improve your health. 

Together, the 10 guidelines in this booklet will help you

build healthful eating patterns and take action for good

health. This booklet tells you the reason each guideline

is important and gives tips for following the guidelines.

Use this booklet to find out some of the many ways to

aim for fitness, to build a healthy base, and to choose

sensibly. 

▲ Aim for a healthy weight

▲ Be physically active each

day
6

Dietary Guidelines for Americans, 2000

Choose a lifestyle that combines sensible eating with

regular physical activity. To be at their best, adults

need to avoid gaining weight, and many need to lose

weight. Being overweight or obese increases your risk

for high blood pressure, high blood cholesterol, heart

disease, stroke, diabetes, certain types of cancer,

arthritis, and breathing problems. A healthy weight is

key to a long, healthy life. 

Evaluate your body weight

For adults and children, different methods are used to

find out if weight is about right for height. If you have

concerns about your child’s body size, talk with your

health care provider. Also see the section Encourage

healthy weight in children on page 9.

If you are an adult, follow the directions in box 1 to

evaluate your weight in relation to your height, or Body

Mass Index (BMI). Not all adults who have a BMI in the

range labeled “healthy” are at their most healthy

weight. For example, some may have lots of fat and

little muscle. A BMI above the healthy range is less

healthy for most people; but it may be fine if you have

lots of muscle and little fat. The further your BMI is

above the healthy range, the higher your weight-related

risk (see figure 1). If your BMI is above the healthy

range, you may benefit from weight loss, especially if

you have other health risk factors (see box 2). 

BMI’s slightly below the healthy range may still be

healthy unless they result from illness. If your BMI is

below the healthy range, you may have increased risk of

menstrual irregularity, infertility, and osteoporosis. If

you lose weight suddenly or for unknown reasons, see a

health care provider. Unexplained weight loss may be

an early clue to a health problem.

Keep track of your weight and your waist

measurement, and take action if either of them

increases. If your BMI is greater than 25, or even if it 

is in the “healthy” range, at least try to avoid further

weight gain. If your waist measurement increases, you

are probably gaining fat. If so, take steps to eat fewer

calories and become more active.

HOW TO EVALUATE YOUR 

WEIGHT (ADULTS)

1. Weigh yourself and have your height measured.

Find your BMI category in figure 1. The higher

your BMI category, the greater the risk for

health problems. 

2. Measure around your waist, just above your hip

bones, while standing. Health risks increase as

waist measurement increases, particularly if

waist is greater than 35 inches for women or 40

inches for men. Excess abdominal fat may place

you at greater risk of health problems, even if

your BMI is about right.

3. Use box 2 to find out how many other risk

factors you have. 

The higher your BMI and waist measurement, and

the more risk factors you have from box 2, the more

you are likely to benefit from weight loss. 

NOTE: Weight loss is usually not advisable for pregnant women.

Aim for a healthy weight

Box 1
Dietary Guidelines for Americans, 2000

7

Aim for Fitness

Figure 1

6'6"

6'5"

6'4"

6'3"

6'2"

6'1"

6'0"

5'11"

5'10"

5'9"

5'8"

5'7"

5'6"

5'5"

5'4"

5'3"

5'2"

5'1"

5'0"

4'11"

4'10"

ARE YOU AT A HEALTHY WEIGHT?

Healthy Weight BMI from 18.5 up to 25 refers to healthy weight.

Height*

Pounds†

BMI (Body Mass Index) 18.5

25

30

Overweight BMI from 25 up to 30 refers to overweight.

.

Obese BMI 30 or higher refers to obesity. Obese persons are also overweight.

*Without shoes. †Without clothes.

50 75 100 125 150 175 200 225 250 275

BMI measures weight in relation to height. The BMI ranges shown above are for adults. They are not exact 

ranges of healthy and unhealthy weights. However, they show that health risk increases at higher levels of 

overweight and obesity. Even within the healthy BMI range, weight gains can carry health risks for adults. 

Directions: Find your weight on the bottom of the graph. Go straight up from that point until you come 

to the line that matches your height. Then look to find your weight group.

Source: Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2000, page 3.
8

Dietary Guidelines for Americans, 2000

Aim for Fitness

Manage your weight

Our genes affect our tendency to gain weight. A

tendency to gain weight is increased when food is

plentiful and when we use equipment and vehicles to

save time and energy. However, it is possible to manage

your weight through balancing the calories you eat

with your physical activity choices.

To make it easier to manage your weight, make longterm changes in your eating behavior and physical

activity. To do this, build a healthy base and make

sensible choices. Choose a healthful assortment of

foods that includes vegetables, fruits, grains (especially

whole grains), skim milk, and fish, lean meat, poultry,

or beans. Choose foods that are low in fat and added

sugars (see pages 28-33) most of the time. Whatever

the food, eat a sensible portion size (see box 3).

Try to be more active throughout the day. The physical

activity guideline (see page 10) recommends that all

adults get at least 30 minutes of moderate physical

activity most or preferably all days of the week. To

maintain a healthy weight after weight loss, adults will

likely need to do more than 30 minutes of moderate

physical activity daily. Over time, even a small decrease

in calories eaten and a small increase in physical

activity can keep you from gaining weight or help you

lose weight.

The carbohydrates, fats, and proteins in food supply

energy, which is measured in calories. High-fat foods

contain more calories than the same amount of other

foods, so they can make it difficult for you to avoid

excess calories. However, low fat doesn’t always mean

low calorie. Sometimes extra sugars are added to lowfat muffins or desserts, for example, and they may be

just as high in calories.

FIND OUT YOUR OTHER RISK

FACTORS FOR CHRONIC DISEASE

The more of these risk factors you have, the more

you are likely to benefit from weight loss if you are

overweight or obese.

• Do you have a personal or family history of

heart disease?

• Are you a male older than 45 years or a

postmenopausal female?

• Do you smoke cigarettes?

• Do you have a sedentary lifestyle?

• Has your doctor told you that you have

- high blood pressure?

- abnormal blood lipids (high LDL cholesterol,

low HDL cholesterol, high triglycerides)? 

- diabetes?

Box 2

CHOOSE SENSIBLE PORTION SIZES

Control portion size. See guideline “Let the Pyramid

guide your food choices” on pages 14-15 for

sensible sizes and numbers of servings.

• If you’re eating out, choose small portion sizes,

share an entree with a friend, or take part of the

food home (if you can chill it right away). 

• Check product labels to learn how much food 

is considered to be a serving, and how many

calories, grams of fat, and so forth are in the

food. Many items sold as single portions

actually provide 2 servings or more. Examples

include a 20-ounce container of soft drink, a

12-ounce steak, a 3-ounce bag of chips, and 

a large bagel.

• Be especially careful to limit portion size of

foods high in calories, such as cookies, cakes,

other sweets, French fries, and fats, oils, and

spreads.

Box 3
Dietary Guidelines for Americans, 2000

9

Aim for Fitness

Your pattern of eating may be important. Snacks and

meals eaten away from home provide a large part of

daily calories for many people. Choose them wisely. Try

fruits, vegetables, whole grain foods, or a cup of low-fat

milk or yogurt for a snack. When eating out, choose

small portions of foods. If you choose fish, poultry, or

lean meat, ask that it be grilled rather than fried.

Like younger adults, overweight and obese older adults

may improve their health by losing weight. The

guidance of a health care provider is recommended,

especially for obese children and older adults. Since

older people tend to lose muscle mass, regular physical

activity is a valuable part of a weight-loss plan. Building

or maintaining muscle helps keep older adults active

and reduces their risk of falls and fractures. Staying

active throughout your adult years helps maintain

muscle mass and bone strength for your later years.

If you need to lose weight, do so

gradually

If you are overweight, loss of 5 to 15 percent of your

body weight may improve your health, ability to

function, and quality of life. Aim to lose about 10

percent of your weight over about 6 months. This

would be 20 pounds of weight loss for someone who

weighs 200 pounds. Loss of 1/2 to 2 pounds per week is

usually safe. Even if you have regained weight in the

past, it’s worthwhile to try again. 

Encourage healthy weight in children

Children need enough food for proper growth, but too

many calories and too little physical activity lead to

overweight. The number of overweight U.S. children

has risen dramatically in recent years. Encourage

healthy weight by offering children grain products;

vegetables and fruits; low-fat dairy products; and beans,

lean meat, poultry, fish, or nuts—and let them see you

enjoy eating the same foods. Let the child decide how

much of these foods to eat. Offer only small amounts of

food high in fat or added sugars. Encourage children to

take part in vigorous activities (and join them

whenever possible). Limit the time they spend in

sedentary activities like watching television or playing

computer or video games.

Help children to develop healthy eating habits. Make

small changes. For example, serve low-fat milk rather

than whole milk and offer one cookie instead of two.

Since children still need to grow, weight loss is not

recommended unless guided by a health care provider.

Serious eating disorders

Frequent binge eating, with or without periods of food

restriction, may be a sign of a serious eating disorder.

Other signs of eating disorders include preoccupation

with body weight or food (or both—regardless of body

weight), dramatic weight loss, excessive exercise, selfinduced vomiting, and the abuse of laxatives. Seek help

from a health care provider if any of these apply to you,

a family member, or a friend.

▲ Aim for a healthy weight. If you are at a healthy

weight, aim to avoid weight gain. If you are already

overweight, first aim to prevent further weight

gain, and then lose weight to improve your health. 

▲ Build a healthy base by eating vegetables, fruits, and

grains (especially whole grains) with little added fat

or sugar. 

▲ Select sensible portion sizes. 

▲ Get moving. Get regular physical activity to balance

calories from the foods you eat.

▲ Set a good example for children by practicing

healthy eating habits and enjoying regular physical

activities together. 

▲ Keep in mind that even though heredity and the

environment are important influences, your

behaviors help determine your body weight.

A DV IC E FOR TODAY
10

Dietary Guidelines for Americans, 2000

Be physically active each day

Being physically active and maintaining a healthy

weight are both needed for good health, but they

benefit health in different ways. Children, teens, 

adults, and the elderly—all can improve their health

and well-being and have fun by including moderate

amounts of physical activity in their daily lives.

Physical activity involves moving the body. A moderate

physical activity is any activity that requires about as

much energy as walking 2 miles in 30 minutes. 

Aim to accumulate at least 30 minutes (adults) or 60

minutes (children) of moderate physical activity most

days of the week, preferably daily. If you already get 30

minutes of physical activity daily, you can gain even

more health benefits by increasing the amount of time

that you are physically active or by taking part in more

vigorous activities. No matter what activity you choose,

you can do it all at once, or spread it out over two or

three times during the day. 

Make physical activity a regular part of

your routine

Choose activities that you enjoy and that you can do

regularly (see box 4). Some people prefer activities that

fit into their daily routine, like gardening or taking

extra trips up and down stairs. Others prefer a regular

exercise program, such as a physical activity program

at their worksite. Some do both. The important thing is

to be physically active every day.

Most adults do not need to see their health care

provider before starting to become more physically

active. However, if you are planning to start a vigorous

activity plan and have one or more of the conditions

below, consult your health care provider:

▲ Chronic health problem such as heart disease,

hypertension, diabetes, osteoporosis, or obesity.

▲ High risk for heart disease (see box 2).

▲ Over age 40 for men or 50 for women.

Health benefits of physical activity

Compared with being very sedentary, being physically

active for at least 30 minutes on most days of the week

reduces the risk of developing or dying of heart disease.

It has other health benefits as well (see box 5). No one is

too young or too old to enjoy the benefits of regular

physical activity.

Two types of physical activity are especially beneficial: 

▲ Aerobic activities. These are activities that speed

your heart rate and breathing. They help

cardiovascular fitness. 

▲ Activities for strength and flexibility. Developing

strength may help build and maintain your bones.

Carrying groceries and lifting weights are two

strength-building activities. Gentle stretching,

dancing, or yoga can increase flexibility.

To get these health benefits, adults need moderate

physical activity for a total of at least 30 minutes most

days of the week, preferably daily, and children need at

least 60 minutes per day.
Dietary Guidelines for Americans, 2000

11

Aim for Fitness

EXAMPLES OF PHYSICAL

ACTIVITIES FOR ADULTS

For at least 30 minutes most days of the week,

preferably daily, do any one of the activities listed

below—or combine activities. Look for additional

opportunities among other activities that you enjoy. 

As part of your routine activities:

• Walk, wheel, or bike ride more, drive less.

• Walk up stairs instead of taking an elevator.

• Get off the bus a few stops early and walk or

wheel the remaining distance.

• Mow the lawn with a push mower.

• Rake leaves.

• Garden.

• Push a stroller.

• Clean the house.

• Do exercises or pedal a stationary bike while

watching television.

• Play actively with children.

• Take a brisk 10-minute walk or wheel in the

morning, at lunch, and after dinner.

As part of your exercise or recreational routine:

• Walk, wheel, or jog. 

• Bicycle or use an arm pedal bicycle.

• Swim or do water aerobics.

• Play racket or wheelchair sports.

• Golf (pull cart or carry clubs).

• Canoe.

• Cross-country ski.

• Play basketball.

• Dance.

• Take part in an exercise program at work,

home, school, or gym.

HEALTH BENEFITS OF REGULAR

PHYSICAL ACTIVITY

• Increases physical fitness 

• Helps build and maintain healthy bones,

muscles, and joints

• Builds endurance and muscular strength 

• Helps manage weight

• Lowers risk factors for cardiovascular disease,

colon cancer, and type 2 diabetes

• Helps control blood pressure 

• Promotes psychological well-being and 

self-esteem

• Reduces feelings of depression and anxiety

Box 4 Box 5

Physical activity and nutrition

Physical activity and nutrition work together for better

health. For example, physical activity increases the

amount of calories you use. For those who have

intentionally lost weight, being active makes it easier 

to maintain the weight loss. However, 30 minutes of

activity daily may not be enough to lose weight or

maintain weight loss. Read the preceding guideline

“Aim for a Healthy Weight,” for more information

about weight management.

Physical activity and nutrition work together in more

ways than weight management. Increasing the calories

you use allows you to eat more, which makes it easier

to get the nutrients you need. Physical activity and

nutrition work together for bone health, too. Calcium

and other nutrients are needed to build and maintain

strong bones, but physical activity is needed as well.
12

Dietary Guidelines for Americans, 2000

Aim for Fitness

Help children be physically active

Children and adolescents benefit from physical activity

in many ways. They need at least 60 minutes of physical

activity daily (see box 6). Parents can help:

▲ Set a good example. For example, arrange active

family events in which everyone takes part. Join

your children in physical activities.

▲ Encourage your children to be physically active at

home, at school, and with friends by jumping rope,

playing tag, riding a bike.

▲ Limit television watching, computer games, and

other inactive forms of play by alternating with

periods of physical activity.

PHYSICAL ACTIVITIES FOR

CHILDREN AND TEENS

Aim for at least 60 minutes total per day:

• Be spontaneously active.

• Play tag.

• Jump rope.

• Ride a bicycle or tricycle.

• Walk, wheel, skip, or run.

• Play actively during school recess.

• Roller skate or in-line skate.

• Take part in physical education activity classes

during school.

• Join after-school or community physical activity

programs.

• Dance.

Box 6

Older people need to be physically

active too

Older persons also need to be physically active. Engage

in moderate physical activity for at least 30 minutes

most days of the week, preferably daily, and take part 

in activities to strengthen muscles and to improve

flexibility. Staying strong and flexible can reduce your

risk of falling and breaking bones, preserve muscle, and

improve your ability to live independently. Lifting small

weights and carrying groceries are two ways to include

strength building into your routine.

▲ Engage in at least 30 minutes (adults) or 60

minutes (children) of moderate physical activity

most, preferably all, days of the week. 

▲ Become physically active if you are inactive. 

▲ Maintain or increase physical activity if you are

already active. 

▲ Stay active throughout your life. 

▲ Help children get at least 60 minutes of physical

activity daily. 

▲ Choose physical activities that fit in with your daily

routine, or choose recreational or structured

exercise programs, or both.

▲ Consult your health care provider before starting 

a new vigorous physical activity plan if you have a

chronic health problem, or if you are over 40 (men)

or 50 (women).

A DV IC E FOR TODAY
■ Let the Pyramid guide your

food choices

■ Choose a variety of grains

daily, especially whole

grains

■ Choose a variety of fruits

and vegetables daily

■ Keep food safe to eat
14

Dietary Guidelines for Americans, 2000

Let the Pyramid guide 

your food choices

Different foods contain different nutrients and other

healthful substances. No single food can supply all

the nutrients in the amounts you need. For example,

oranges provide vitamin C and folate but no vitamin

B12; cheese provides calcium and vitamin B12 but no

vitamin C. To make sure you get all the nutrients and

other substances you need for health, build a healthy

base by using the Food Guide Pyramid (figure 2) as a

starting point. Choose the recommended number of

daily servings from each of the five major food groups

(box 7). If you avoid all foods from any of the five food

groups, seek guidance to help ensure that you get all

the nutrients you need.

HOW MANY SERVINGS DO YOU NEED EACH DAY?

Children ages 2 Older children, Teen boys,

to 6 years, women, teen girls, active active men

some older adults women, most men (about 2,800

(about 1,600 (about 2,200 calories)

Food group calories) calories)

Bread, Cereal, Rice, 6 9 11

and Pasta Group

(Grains Group)—

especially whole grain

Vegetable Group 3 4 5

Fruit Group 2 3 4

Milk, Yogurt, and Cheese 2 or 3* 2 or 3* 2 or 3*

Group (Milk Group)—

preferably fat free

or low fat

Meat, Poultry, Fish, 2, for a total 2, for a total 3, for a total

Dry Beans, Eggs, and of 5 ounces of 6 ounces of 7 ounces

Nuts Group (Meat and

Beans Group)—preferably 

lean or low fat

Box 7

Adapted from U.S. Department of Agriculture, Center for Nutrition

Policy and Promotion. The Food Guide Pyramid, Home and Garden

Bulletin Number 252, 1996.

* The number of servings depends on your age. Older children and

teenagers (ages 9 to 18 years) and adults over the age of 50 need

3 servings daily. Others need 2 servings daily. During pregnancy

and lactation, the recommended number of milk group servings is

the same as for nonpregnant women.
Dietary Guidelines for Americans, 2000

15

Build a Healthy Base

Figure 2

Bread, Cereal,

Rice, & Pasta

Group

6-11

SERVINGS

Fruit

Group

2-4 SERVINGS

Meat, Poultry, Fish,

Dry Beans, Eggs,

& Nuts Group

2-3 SERVINGS

Source: U.S. Department of Agriculture/U.S. Department of Health and Human Services

Vegetable 

Group 

3-5 SERVINGS

Milk, Yogurt,

& Cheese

Group 

2-3 SERVINGS

Food Guide Pyramid

A Guide to Daily Food Choices

Fat (naturally occurring 

and added)

Sugars

(added) 

These symbols show fat and 

added sugars in foods.

Fats, Oils, & Sweets KEY

USE SPARINGLY

WHAT COUNTS AS A SERVING?

Bread, Cereal, Rice, and Pasta Group 

(Grains Group)—whole grain and refined

• 1 slice of bread

• About 1 cup of ready-to-eat cereal

• 1/2 cup of cooked cereal, rice, or pasta

Vegetable Group

• 1 cup of raw leafy vegetables 

• 1/2 cup of other vegetables—cooked or raw

• 3/4 cup of vegetable juice

Fruit Group

• 1 medium apple, banana, orange, pear

• 1/2 cup of chopped, cooked, or canned fruit

• 3/4 cup of fruit juice

Milk, Yogurt, and Cheese Group (Milk Group)*

• 1 cup of milk** or yogurt**

• 1 1/2 ounces of natural cheese** (such as

Cheddar)

• 2 ounces of processed cheese** (such as American)

Meat, Poultry, Fish, Dry Beans, Eggs, and 

Nuts Group (Meat and Beans Group)

• 2–3 ounces of cooked lean meat, poultry, or fish

• 1/2 cup of cooked dry beans# or 1/2 cup of tofu

counts as 1 ounce of lean meat

• 2 1/2-ounce soyburger or 1 egg counts as 1 ounce

of lean meat 

• 2 tablespoons of peanut butter or 1/3 cup of nuts

counts as 1 ounce of meat

Box 8

NOTE: Many of the serving sizes given above are smaller than those

on the Nutrition Facts Label. For example, 1 serving of cooked

cereal, rice, or pasta is 1 cup for the label but only 1/2 cup for the

Pyramid.

* This includes lactose-free and lactose-reduced milk products. One

cup of soy-based beverage with added calcium is an option for

those who prefer a non-dairy source of calcium.

** Choose fat-free or reduced-fat dairy products most often.

# Dry beans, peas, and lentils can be counted as servings in 

either the meat and beans group or the vegetable group. As a

vegetable, 1/2 cup of cooked, dry beans counts as 1 serving. As

a meat substitute, 1 cup of cooked, dry beans counts as 1 serving

(2 ounces of meat).

Dietary Guidelines for Americans, 2000
16

Dietary Guidelines for Americans, 2000

Build a Healthy Base

Use plant foods as the foundation of

your meals

There are many ways to create a healthy eating pattern,

but they all start with the three food groups at the base

of the Pyramid: grains, fruits, and vegetables. Eating a

variety of grains (especially whole grain foods), fruits,

and vegetables is the basis of healthy eating. Enjoy

meals that have rice, pasta, tortillas, or whole grain

bread at the center of the plate, accompanied by plenty

of fruits and vegetables and a moderate amount of lowfat foods from the milk group and the meat and beans

group. Go easy on foods high in fat or sugars.

Keep an eye on servings

Compare the recommended number of servings in box

7 and the serving sizes in box 8 with what you usually

eat. If you don’t need many calories (because you’re

inactive, for example), aim for the lower number of

servings. Notice that some of the serving sizes in box 8

are smaller than what you might usually eat or see on

food labels. For example, many people eat 2 slices of

bread in a meal, which equal 2 servings. So it’s easy 

to meet the recommended number of servings. Young

children 2 to 3 years old need the same number of

servings as others, but smaller serving sizes except 

for milk. 

Also notice that many of the meals and snacks you eat

contain items from several food groups. For example, a

sandwich may provide bread from the grains group,

turkey from the meat and beans group, and cheese

from the milk group.

Choose a variety of foods for good nutrition. Since

foods within most food groups differ in their content of

nutrients and other beneficial substances, choosing a

variety helps you get all the nutrients and fiber you

need. It can also help keep your meals interesting from

day to day.

There are many healthful eating

patterns 

Different people like different foods and like to prepare

the same foods in different ways. Culture, family

background, religion, moral beliefs, the cost and

availability of food, life experiences, food intolerances,

and allergies affect people’s food choices. Use the Food

Guide Pyramid as a starting point to shape your eating

pattern. It provides a good guide to make sure you get

enough nutrients. Make choices from each major group

in the Food Guide Pyramid, and combine them

however you like. For example, those who like Mexican

cuisine might choose tortillas from the grains group

and beans from the meat and beans group, while those

who eat Asian food might choose rice from the grains

group and tofu from the meat and beans group.

If you usually avoid all foods from one or two of the

food groups, be sure to get enough nutrients from

other food groups. For example, if you choose not to eat

milk products because of intolerance to lactose or for

other reasons, choose other foods that are good sources

of calcium (see box 9), and be sure to get enough

vitamin D. Meat, fish, and poultry are major

contributors of iron, zinc, and B vitamins in most

American diets. If you choose to avoid all or most

animal products, be sure to get enough iron, vitamin

B12, calcium, and zinc from other sources. Vegetarian

diets can be consistent with the Dietary Guidelines for

Americans, and meet Recommended Dietary

Allowances for nutrients.
Dietary Guidelines for Americans, 2000

17

Build a Healthy Base

Growing children, teenagers, women,

and older adults have higher needs for

some nutrients

Adolescents and adults over age 50 have an especially

high need for calcium, but most people need to eat

plenty of good sources of calcium for healthy bones

throughout life. When selecting dairy products to get

enough calcium, choose those that are low in fat or fat

free to avoid getting too much saturated fat. Young

children, teenage girls, and women of childbearing age

need enough good sources of iron, such as lean meats

and cereals with added nutrients, to keep up their iron

stores (see box 10). Women who could become

pregnant need extra folic acid, and older adults need

extra vitamin D.

SOME SOURCES OF CALCIUM*

• Yogurt#

• Milk**#

• Natural cheeses such as Mozzarella, Cheddar,

Swiss, and Parmesan#

• Soy-based beverage with added calcium 

• Tofu, if made with calcium sulfate (read the

ingredient list)

• Breakfast cereal with added calcium 

• Canned fish with soft bones such as salmon,

sardines†

• Fruit juice with added calcium

• Pudding made with milk#

• Soup made with milk#

• Dark-green leafy vegetables such as collards,

turnip greens

* Read food labels for brand-specific information.

** This includes lactose-free and lactose-reduced milk.

# Choose low-fat or fat-free milk products most often.

† High in salt.

SOME SOURCES OF IRON*

• Shellfish like shrimp, clams, mussels, and oysters

• Lean meats (especially beef), liver** and other

organ meats**

• Ready-to-eat cereals with added iron

• Turkey dark meat (remove skin to reduce fat)

• Sardines†

• Spinach

• Cooked dry beans (such as kidney beans and

pinto beans), peas (such as black-eyed peas),

and lentils

• Enriched and whole grain breads

* Read food labels for brand-specific information. 

** Very high in cholesterol.

† High in salt.

Box 10

Box 9
18

Dietary Guidelines for Americans, 2000

Build a Healthy Base

Check the food label before you buy

Food labels have several parts, including the front

panel, Nutrition Facts, and ingredient list. The front

panel often tells you if nutrients have been added—for

example, “iodized salt” lets you know that iodine has

been added, and “enriched pasta” (or “enriched” grain

of any type) means that thiamin, riboflavin, niacin,

iron, and folic acid have been added.

The ingredient list tells you what’s in the food,

including any nutrients, fats, or sugars that have been

added. The ingredients are listed in descending order by

weight.

See figure 3 to learn how to read the Nutrition Facts.

Use the Nutrition Facts to see if a food is a good source

of a nutrient or to compare similar foods—for example,

to find which brand of frozen dinner is lower in

saturated fat, or which kind of breakfast cereal contains

more folic acid. Look at the % Daily Value (%DV)

column to see whether a food is high or low in

nutrients. If you want to limit a nutrient (such as fat,

saturated fat, cholesterol, sodium), try to choose foods

with a lower %DV. If you want to consume more of a

nutrient (such as calcium, other vitamins and minerals,

fiber), try to choose foods with a higher %DV. As a

guide, foods with 5%DV or less contribute a small

amount of that nutrient to your eating pattern, while

those with 20% or more contribute a large amount.

Remember, Nutrition Facts serving sizes may differ

from those used in the Food Guide Pyramid (see box 8).

For example, 2 ounces of dry macaroni yields about 1

cup cooked, or two (1/2 cup) Pyramid servings.

Use of dietary supplements

Some people need a vitamin-mineral supplement to

meet specific nutrient needs. For example, women who

could become pregnant are advised to eat foods fortified

with folic acid or to take a folic acid supplement in

addition to consuming folate-rich foods to reduce the

risk of some serious birth defects. Older adults and

people with little exposure to sunlight may need a

vitamin D supplement. People who seldom eat dairy

Nutrition Facts

Serving Size 1 cup (228g)

Servings Per Container 2

Amount Per Serving

Calories 250 Calories from Fat 110

% Daily Value*

Total Fat 12g 18%

Saturated Fat 3g 15%

Cholesterol 30mg 10%

Sodium 470mg 20%

Total Carbohydrate 31g 10%

Dietary Fiber 0g 0%

Sugars 5g

Protein 5g

Vitamin A 4%

Vitamin C 2%

Calcium 20%

Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet.

Your Daily Values may be higher or lower depending on

your calorie needs:

Calories: 2,000 2,500

Total Fat Less than 65g 80g

Sat Fat Less than 20g 25g

Cholesterol Less than 300mg 300mg

Sodium Less than 2,400mg 2,400mg

Total Carbohydrate 300g 375g

Dietary Fiber 25g 30g

Start

Here

Limit these

Nutrients

Get Enough 

of these

Nutrients

Footnote

Quick Guide to % Daily Value

5% or less is Low

20% or more is High

HOW TO READ A NUTRITION

FACTS LABEL

Macaroni & Cheese

Figure 3
Dietary Guidelines for Americans, 2000

19

Build a Healthy Base

products or other rich sources of calcium need a

calcium supplement, and people who eat no animal

foods need to take a vitamin B12 supplement.

Sometimes vitamins or minerals are prescribed for

meeting nutrient needs or for therapeutic purposes.

For example, health care providers may advise pregnant

women to take an iron supplement, and adults over age

50 to get their vitamin B12 from a supplement or from

fortified foods. 

Supplements of some nutrients, such as vitamin A and

selenium, can be harmful if taken in large amounts.

Because foods contain many substances that promote

health, use the Food Guide Pyramid when choosing

foods. Don’t depend on supplements to meet your usual

nutrient needs.

Dietary supplements include not only vitamins and

minerals, but also amino acids, fiber, herbal products,

and many other substances that are widely available.

Herbal products usually provide a very small amount of

vitamins and minerals. The value of herbal products for

health is currently being studied. Standards for their

purity, potency, and composition are being developed.

■ Build a healthy base: Use the Food Guide Pyramid 

to help make healthy food choices that you can

enjoy. 

■ Build your eating pattern on a variety of plant foods,

including whole grains, fruits, and vegetables. 

■ Also choose some low-fat dairy products and low-fat

foods from the meat and beans group each day. 

■ It’s fine to enjoy fats and sweets occasionally.

A DV IC E FOR TODAY
20

Dietary Guidelines for Americans, 2000

Choose a variety of grains daily,

especially whole grains

Foods made from grains (like wheat, rice, and oats)

help form the foundation of a nutritious diet. They

provide vitamins, minerals, carbohydrates (starch and

dietary fiber), and other substances that are important

for good health. Grain products are low in fat, unless fat

is added in processing, in preparation, or at the table.

Whole grains differ from refined grains in the amount

of fiber and nutrients they provide, and different whole

grain foods differ in nutrient content, so choose a

variety of whole and enriched grains. Eating plenty of

whole grains, such as whole wheat bread or oatmeal

(see box 11), as part of the healthful eating patterns

described by these guidelines, may help protect you

against many chronic diseases. Aim for at least 6

servings of grain products per day—more if you are 

an older child or teenager, an adult man, or an active

woman (see box 7)—and include several servings of

whole grain foods. See box 8 for serving sizes.

Why choose whole grain foods?

Vitamins, minerals, fiber, and other protective

substances in whole grain foods contribute to the

health benefits of whole grains. Refined grains are 

low in fiber and in the protective substances that

accompany fiber. Eating plenty of fiber-containing

foods, such as whole grains (and also many fruits and

vegetables) promotes proper bowel function. The high

fiber content of many whole grains may also help you

to feel full with fewer calories. Fiber is best obtained

from foods like whole grains, fruits, and vegetables

rather than from fiber supplements for several reasons:

there are many types of fiber, the composition of fiber

is poorly understood, and other protective substances

accompany fiber in foods. Use the Nutrition Facts Label

to help choose grains that are rich in fiber and low in

saturated fat and sodium.

HOW TO INCREASE YOUR INTAKE OF WHOLE GRAIN FOODS

Choose foods that name one of the following ingredients first on the label’s ingredient list 

(see sample in figure 4).

• brown rice • oatmeal • whole oats

• bulgur (cracked wheat) • popcorn • whole rye

• graham flour • pearl barley • whole wheat

• whole grain corn

Try some of these whole grain foods: whole wheat bread, whole grain ready-to-eat cereal, 

low-fat whole wheat crackers, oatmeal, whole wheat pasta, whole barley in soup, tabouli salad.

NOTE: “Wheat flour,” “enriched flour,” and “degerminated corn meal” are not whole grains.

Box 11
Dietary Guidelines for Americans, 2000

21

Build a Healthy Base

Figure 4

Enriched grains are a new source of

folic acid

Folic acid, a form of folate, is now added to all enriched

grain products (thiamin, riboflavin, niacin, and iron

have been added to enriched grains for many years).

Folate is a B vitamin that reduces the risk of some

serious types of birth defects when consumed before

and during early pregnancy. Studies are underway to

clarify whether it decreases risk for coronary heart

disease, stroke, and certain types of cancer. Whole grain

foods naturally contain some folate, but only a few

(mainly ready-to-eat breakfast cereals) contain added

folic acid as well. Read the ingredient label to find out 

if folic acid and other nutrients have been added, and

check the Nutrition Facts Label to compare the

nutrient content of foods like breakfast cereals.

SAMPLE INGREDIENT LIST FOR A

WHOLE GRAIN FOOD

INGREDIENTS: WHOLE WHEAT FLOUR,

WATER, HIGH FRUCTOSE CORN SYRUP, WHEAT

GLUTEN, SOYBEAN AND/OR CANOLA OIL,

YEAST, SALT, HONEY.

■ Build a healthy base by making a variety of grain

products a foundation of your diet. 

■ Eat 6 or more servings of grain products daily

(whole grain and refined breads, cereals, pasta, and

rice). Include several servings of whole grain foods

daily for their good taste and their health benefits. 

If your calorie needs are low, have only 6 servings of

a sensible size daily (see box 8 for examples of

serving sizes).

■ Eat foods made from a variety of whole grains—

such as whole wheat, brown rice, oats, and whole

grain corn—every day.

■ Combine whole grains with other tasty, nutritious

foods in mixed dishes.

■ Prepare or choose grain products with little added

saturated fat and a moderate or low amount of

added sugars. Also, check the sodium content on

the Nutrition Facts Label.

A DV IC E FOR TODAY
22

Dietary Guidelines for Americans, 2000

Choose a variety of fruits and

vegetables daily

Fruits and vegetables are key parts of your daily diet.

Eating plenty of fruits and vegetables of different

kinds, as part of the healthful eating patterns described

by these guidelines, may help protect you against many

chronic diseases. It also promotes healthy bowel

function. Fruits and vegetables provide essential

vitamins and minerals, fiber, and other substances that

are important for good health. Most people, including

children, eat fewer servings of fruits and vegetables

than are recommended. To promote your health, eat a

variety of fruits and vegetables—at least 2 servings of

fruits and 3 servings of vegetables—each day.

Why eat plenty of different fruits and

vegetables? 

Different fruits and vegetables are rich in different

nutrients (see box 12). Some fruits and vegetables are

excellent sources of carotenoids, including those which

form vitamin A, while others may be rich in vitamin C,

folate, or potassium. Fruits and vegetables, especially

dry beans and peas, also contain fiber and other

substances that are associated with good health. Darkgreen leafy vegetables, deeply colored fruits, and dry

beans and peas are especially rich in many nutrients.

Most fruits and vegetables are naturally low in fat and

calories and are filling. Some are high in fiber, and

many are quick to prepare and easy to eat. Choose

whole or cut-up fruits and vegetables rather than juices

most often. Juices contain little or no fiber.

WHICH FRUITS AND VEGETABLES

PROVIDE THE MOST NUTRIENTS?

The lists below show which fruits and vegetables are

the best sources of vitamin A (carotenoids), vitamin

C, folate, and potassium. Eat at least 2 servings of

fruits and at least 3 servings of vegetables each day:

Sources of vitamin A (carotenoids)

• Orange vegetables like carrots, sweet potatoes,

pumpkin

• Dark-green leafy vegetables such as spinach,

collards, turnip greens

• Orange fruits like mango, cantaloupe, apricots

• Tomatoes

Sources of vitamin C 

• Citrus fruits and juices, kiwi fruit, strawberries,

cantaloupe

• Broccoli, peppers, tomatoes, cabbage, potatoes

• Leafy greens such as romaine lettuce, turnip

greens, spinach

Sources of folate

• Cooked dry beans and peas, peanuts

• Oranges, orange juice

• Dark-green leafy vegetables like spinach and

mustard greens, romaine lettuce

• Green peas

Sources of potassium

• Baked white or sweet potato, cooked greens

(such as spinach), winter (orange) squash

• Bananas, plantains, dried fruits such as apricots

and prunes, orange juice

• Cooked dry beans (such as baked beans) and

lentils

NOTE: Read Nutrition Facts Labels for product-specific

information, especially for processed fruits and vegetables.

Box 12
Dietary Guidelines for Americans, 2000

23

Build a Healthy Base

Aim for Variety

Try many colors and kinds. Choose any form: fresh,

frozen, canned, dried, juices. All forms provide vitamins

and minerals, and all provide fiber except for most

juices—so choose fruits and vegetables most often.

Wash fresh fruits and vegetables thoroughly before

using. If you buy prepared vegetables, check the

Nutrition Facts Label to find choices that are low in

saturated fat and sodium.

Try serving fruits and vegetables in new ways: 

■ raw vegetables with a low- or reduced-fat dip

■ vegetables stir-fried in a small amount of vegetable

oil 

■ fruits or vegetables mixed with other foods in salads,

casseroles, soups, sauces (for example, add shredded

vegetables when making meatloaf)

Find ways to include plenty of different

fruits and vegetables in your meals and

snacks

■ Buy wisely. Frozen or canned fruits and vegetables

are sometimes best buys, and they are rich in

nutrients. If fresh fruit is very ripe, buy only enough

to use right away.

■ Store properly to maintain quality. Refrigerate 

most fresh fruits (not bananas) and vegetables (not

potatoes or tomatoes) for longer storage, and

arrange them so you’ll use up the ripest ones first. 

If you cut them up or open a can, cover and

refrigerate afterward.

■ Keep ready-to-eat raw vegetables handy in a clear

container in the front of your refrigerator for snacks

or meals-on-the-go.

■ Keep a day’s supply of fresh or dried fruit handy on

the table or counter.

■ Enjoy fruits as a naturally sweet end to a meal.

■ When eating out, choose a variety of vegetables 

at a salad bar.

■ Enjoy five a day—eat at least 2 servings of fruit and

at least 3 servings of vegetables each day (see box 8

for serving sizes). 

■ Choose fresh, frozen, dried, or canned forms and 

a variety of colors and kinds. 

■ Choose dark-green leafy vegetables, orange fruits

and vegetables, and cooked dry beans and peas

often.

A DV IC E FOR TODAY
24

Dietary Guidelines for Americans, 2000

Build a Healthy Base

Keep food safe to eat

Foods that are safe from harmful bacteria, viruses,

parasites, and chemical contaminants are vital for

healthful eating. Safe means that the food poses little

risk of foodborne illness (see box 13). Farmers, food

producers, markets, food service establishments, and

other food preparers have a role to keep food as safe as

possible. However, we also need to keep and prepare

foods safely in the home, and be alert when eating out.

Follow the steps below to keep your food safe. Be very

careful with perishable foods such as eggs, meats,

poultry, fish, shellfish, milk products, and fresh fruits

and vegetables. If you are at high risk of foodborne

illness, be extra careful (see box 14).

WHAT IS FOODBORNE ILLNESS?

Foodborne illness is caused by eating food that

contains harmful bacteria, toxins, parasites, viruses,

or chemical contaminants. Bacteria and viruses,

especially Campylobacter, Salmonella, and

Norwalk-like viruses, are among the most common

causes of foodborne illness we know about today.

Eating even a small portion of an unsafe food may

make you sick. Signs and symptoms may appear

within half an hour of eating a contaminated food

or may not develop for up to 3 weeks. Most

foodborne illness lasts a few hours or days. Some

foodborne illnesses have effects that go on for

weeks, months, or even years. If you think you have

become ill from eating a food, consult your health

care provider.

Box 13

TIPS FOR THOSE AT HIGH RISK OF

FOODBORNE ILLNESS

Who is at high risk of foodborne illness?

• Pregnant women

• Young children

• Older persons

• People with weakened immune systems 

or certain chronic illnesses

Besides following the guidance in this guideline,

some of the extra precautions those at high risk

should take are:

• Do not eat or drink unpasteurized juices, raw

sprouts, raw (unpasteurized) milk and products

made from unpasteurized milk.

• Do not eat raw or undercooked meat, poultry,

eggs, fish, and shellfish (clams, oysters, scallops

and mussels).

New information on food safety is constantly

emerging. Recommendations and precautions for

people at high risk are updated as scientists learn

more about preventing foodborne illness. If you

are among those at high risk, you need to be

aware of and follow the most current information

on food safety. 

For the latest information and precautions, call

USDA’s Meat and Poultry Hotline, 1-800-535-4555,

or FDA’s Food Information Line, 1-888-SAFE FOOD,

or consult your health care provider. You can 

also get up-to-date information by checking the

government’s food safety website at

www.foodsafety.gov.

Box 14
Dietary Guidelines for Americans, 2000

25

Build a Healthy Base

Clean. Wash hands and surfaces often

Wash your hands with warm soapy water for 20 seconds

(count to 30) before you handle food or food utensils.

Wash your hands after handling or preparing food,

especially after handling raw meat, poultry, fish,

shellfish, or eggs. Right after you prepare these raw

foods, clean the utensils and surfaces you used with hot

soapy water. Replace cutting boards once they have

become worn or develop hard-to-clean grooves. Wash

raw fruit and vegetables under running water before

eating. Use a vegetable brush to remove surface dirt if

necessary. Always wash your hands after using the

bathroom, changing diapers, or playing with pets.

When eating out, if the tables, dinnerware, and

restrooms look dirty, the kitchen may be, too—so 

you may want to eat somewhere else.

Separate. Separate raw, cooked, and

ready-to-eat foods while shopping,

preparing, or storing

Keep raw meat, poultry, eggs, fish, and shellfish away

from other foods, surfaces, utensils, or serving plates.

This prevents cross-contamination from one food to

another. Store raw meat, poultry, fish, and shellfish in

containers in the refrigerator so that the juices don’t

drip onto other foods.

Cook. Cook foods to a safe 

temperature

Uncooked and undercooked animal foods are

potentially unsafe. Proper cooking makes most

uncooked foods safe. The best way to tell if meat,

poultry, or egg dishes are cooked to a safe temperature

is to use a food thermometer (figure 5). Several kinds 

of inexpensive food thermometers are available in 

many stores. 

Reheat sauces, soups, marinades, and gravies to a boil.

Reheat leftovers thoroughly to at least 165° F. If using a

microwave oven, cover the container and turn or stir

the food to make sure it is heated evenly throughout.

Cook eggs until whites and yolks are firm. Don’t eat

raw or partially cooked eggs, or foods containing raw

eggs, raw (unpasteurized) milk, or cheeses made with

Figure 5

180°F

DANGER

ZONE

for Bacterial 

Growth

170°F

165°F

160°F

145°F

140°F

40°F

0°F

COOK FOODS TO A SAFE 

TEMPERATURE

Recommended Safe Cooking 

Temperatures

Whole

Poultry

Poultry Breast,

Well-Done Meats

Stuffing, Ground Poultry,

Reheat Leftovers

Meats-Medium,

Raw Eggs, Egg Dishes,

Pork and Ground Meats

Medium-Rare Beef Steaks, 

Roasts, Veal, Lamb

Hold Hot Foods

Refrigerator

Temperatures

Freezer

Temperatures

These food temperatures are for home use. 

They are not intended for processing, 

institutional, or foodservice preparation.
26

Dietary Guidelines for Americans, 2000

Build a Healthy Base

raw milk. Choose pasteurized juices. The risk of

contamination is high from undercooked hamburger,

and from raw fish (including sushi), clams, and oysters.

Cook fish and shellfish until it is opaque; fish should

flake easily with a fork. When eating out, order foods

thoroughly cooked and make sure they are served

piping hot.

Chill. Refrigerate perishable foods

promptly

When shopping, buy perishable foods last, and take

them straight home. At home, refrigerate or freeze

meat, poultry, eggs, fish, shellfish, ready-to-eat foods,

and leftovers promptly. Refrigerate within 2 hours of

purchasing or preparation—and within 1 hour if 

the air temperature is above 90o F. Refrigerate at or

below 40o F, or freeze at or below 0o F. Use refrigerated

leftovers within 3 to 4 days. Freeze fresh meat, poultry,

fish, and shellfish that cannot be used in a few days.

Thaw frozen meat, poultry, fish, and shellfish in the

refrigerator, microwave, or cold water changed every 

30 minutes. (This keeps the surface chilled.) Cook 

foods immediately after thawing. Never thaw meat,

poultry, fish, or shellfish at room temperature. When

eating out, make sure that any foods you order that

should be refrigerated are served chilled.

Follow the label

Read the label and follow safety instructions on the

package such as “KEEP REFRIGERATED” and the 

“SAFE HANDLING INSTRUCTIONS.”

Serve safely

Keep hot foods hot (140o F or above) and cold foods

cold (40o F or below). Harmful bacteria can grow

rapidly in the “danger zone” between these

temperatures. Whether raw or cooked, never leave

meat, poultry, eggs, fish, or shellfish out at room

temperature for more than 2 hours (1 hour in hot

weather 90o F or above). Be sure to chill leftovers as

soon as your are finished eating. These guidelines also

apply to carry-out meals, restaurant leftovers, and

home-packed meals-to-go.

When in doubt, throw it out

If you aren’t sure that food has been prepared, served,

or stored safely, throw it out. You may not be able to

make food safe if it has been handled in an unsafe

manner. For example, a food that has been left at room

temperature too long may contain a toxin produced by

bacteria—one that can’t be destroyed by cooking. So if

meat, poultry, fish, shellfish, or eggs have been left out

for more than 2 hours, or if the food has been kept in

the refrigerator too long, don’t taste it. Just throw it

out. Even if it looks and smells fine, it may not be safe

to eat. If you have doubt when you’re shopping or

eating out, choose something else. For more

information, contact USDA’s Meat and Poultry Hotline,

1-800-535-4555, or FDA’s Food Information Line, 

1-888-SAFE FOOD. Also, ask your local or state health

department or Cooperative Extension Service Office for

further guidance.

■ Build a healthy base by keeping food safe to eat.

■ Clean. Wash hands and surfaces often.

■ Separate. Separate raw, cooked, and ready-to-eat

foods while shopping, preparing, or storing.

■ Cook. Cook foods to a safe temperature.

■ Chill. Refrigerate perishable foods promptly.

■ Check and follow the label.

■ Serve safely. Keep hot foods hot and cold foods cold.

■ When in doubt, throw it out.

A DV IC E FOR TODAY
● Choose a diet that is low 

in saturated fat and

cholesterol and moderate

in total fat

● Choose beverages and

foods to moderate your

intake of sugars

● Choose and prepare foods

with less salt

● If you drink alcoholic

beverages, do so in

moderation
28

Dietary Guidelines for Americans, 2000

Choose a diet that is low in

saturated fat and cholesterol 

and moderate in total fat

Fats supply energy and essential fatty acids, and they

help absorb the fat-soluble vitamins A, D, E, and K,

and carotenoids. You need some fat in the food you eat,

but choose sensibly. Some kinds of fat, especially

saturated fats, increase the risk for coronary heart

disease by raising the blood cholesterol (see box 15). In

contrast, unsaturated fats (found mainly in vegetable

oils) do not increase blood cholesterol. Fat intake in the

United States as a proportion of total calories is lower

than it was many years ago, but most people still eat too

Saturated Fats

Foods high in saturated fats tend to raise blood

cholesterol. These foods include high-fat dairy

products (like cheese, whole milk, cream, butter, 

and regular ice cream), fatty fresh and processed

meats, the skin and fat of poultry, lard, palm oil, and

coconut oil. Keep your intake of these foods low.

Dietary Cholesterol

Foods that are high in cholesterol also tend to raise

blood cholesterol. These foods include liver and 

other organ meats, egg yolks, and dairy fats.

Trans Fatty Acids

Foods high in trans fatty acids tend to raise blood

cholesterol. These foods include those high in partially

hydrogenated vegetable oils, such as many hard

margarines and shortenings. Foods with a 

high amount of these ingredients include some

commercially fried foods and some bakery goods.

Unsaturated Fats

Unsaturated fats (oils) do not raise blood cholesterol.

Unsaturated fats occur in vegetable oils, most nuts,

olives, avocados, and fatty fish like salmon.

Unsaturated oils include both monounsaturated fats

and polyunsaturated fats. Olive, canola, sunflower,

and peanut oils are some of the oils high in

monounsaturated fats. Vegetable oils such as soybean

oil, corn oil, and cottonseed oil and many kinds of nuts

are good sources of polyunsaturated fats. Some fish,

such as salmon, tuna, and mackerel, contain omega-3

fatty acids that are being studied to determine if they

offer protection against heart disease. Use moderate

amounts of food high in unsaturated fats, taking care

to avoid excess calories.

Box 15

much saturated fat. Eating lots of fat of any type can

provide excess calories.

Choose foods low in saturated fat and

cholesterol

See box 16 for tips on limiting the amount of saturated

fat and cholesterol you get from your food. Taking these

steps can go a long way in helping to keep your blood

cholesterol level low.

KNOW THE DIFFERENT TYPES OF FATS
Dietary Guidelines for Americans, 2000

29

Choose Sensibly

Fats and Oils

• Choose vegetable oils rather than solid fats 

(meat and dairy fats, shortening).

• If you need fewer calories, decrease the amount 

of fat you use in cooking and at the table.

Meat, Poultry, Fish, Shellfish, Eggs, 

Beans, and Nuts 

• Choose 2 to 3 servings of fish, shellfish, lean

poultry, other lean meats, beans, or nuts daily. Trim

fat from meat and take skin off poultry. Choose dry

beans, peas, or lentils often.

• Limit your intake of high-fat processed meats such

as bacon, sausages, salami, bologna, and other

cold cuts. Try the lower fat varieties (check the

Nutrition Facts Label).

• Limit your intake of liver and other organ meats.

Use egg yolks and whole eggs in moderation. Use

egg whites and egg substitutes freely when cooking

since they contain no cholesterol and little or no fat.

Dairy Products

• Choose fat-free or low-fat milk, fat-free or 

low-fat yogurt, and low-fat cheese most often. 

Try switching from whole to fat-free or low-fat 

milk. This decreases the saturated fat and 

calories but keeps all other nutrients the same.

Prepared Foods

• Check the Nutrition Facts Label to see how much

saturated fat and cholesterol are in a serving of

prepared food. Choose foods lower in saturated

fat and cholesterol.

Foods at Restaurants or Other Eating 

Establishments

• Choose fish or lean meats as suggested above.

Limit ground meat and fatty processed meats,

marbled steaks, and cheese.

• Limit your intake of foods with creamy sauces, 

and add little or no butter to your food.

• Choose fruits as desserts most often.

Box 16

Following the tips in the box above will help you keep

your intake of saturated fat at less than 10 percent of

calories. They will also help you keep your cholesterol

intake less than the Daily Value of 300 mg/day listed on

the Nutrition Facts Label. If you want more flexibility,

see box 17 to find out your saturated fat limit in grams.

The maximum number of saturated fat grams depends

on the amount of calories you get daily. Use Nutrition

Facts Labels to find out how much saturated fat is in

prepared foods. If you choose one food that is higher 

in saturated fat, make your other choices lower in

saturated fat. This will help you stay under your

saturated fat limit for the day.

FOOD CHOICES LOW IN SATURATED FAT AND CHOLESTEROL 

AND MODERATE IN TOTAL FAT

Get most of your calories from plant foods (grains, fruits, vegetables). If you eat foods high 

in saturated fat for a special occasion, return to foods that are low in saturated fat the next day.
30

Dietary Guidelines for Americans, 2000

Choose Sensibly

Different forms of the same food may be very different

in their content of saturated fat. Box 18 provides some

examples. Try to choose the forms of food that are

lower in saturated fat most often.

Keep total fat intake moderate

Aim for a total fat intake of no more than 30 percent 

of calories, as recommended in previous editions of the

Guidelines. If you need to reduce your fat intake to

achieve this level, do so primarily by cutting back on

saturated and trans fats. Check box 17 to find out how

many grams of fat you can have for the number of

calories you need. For example, at 2,200 calories per

day, your suggested upper limit on fat intake would be

about 73 grams. If you are at a healthy weight and you

eat little saturated fat, you’ll have leeway to eat some

plant foods that are high in unsaturated fats. To see if

you need to lose weight, see the guideline “Aim for a

Healthy Weight,” page 6.

WHAT IS YOUR UPPER LIMIT ON

FAT FOR THE CALORIES YOU

CONSUME?

Total Calories Saturated Fat Total Fat

per Day in Grams in Grams

1,600 18 or less 53

2,000* 20 or less 65

2,200 24 or less 73

2,500* 25 or less 80

2,800 31 or less 93

* Percent Daily Values on Nutrition Facts Labels are based on a

2,000 calorie diet. Values for 2,000 and 2,500 calories are

rounded to the nearest 5 grams to be consistent with the

Nutrition Facts Label.

Box 17 Advice for children

Advice in the previous sections applies to children who

are 2 years of age or older. It does not apply to infants

and toddlers below the age of 2 years. Beginning at age

2, children should get most of their calories from grain

products; fruits; vegetables; low-fat dairy products; and

beans, lean meat and poultry, fish, or nuts. Be careful,

nuts may cause choking in 2 to 3 year olds.

To reduce your intake of saturated fat and cholesterol:

● Limit use of solid fats, such as butter, hard

margarines, lard, and partially hydrogenated

shortenings. Use vegetable oils as a substitute.

● Choose fat-free or low-fat dairy products, cooked

dry beans and peas, fish, and lean meats and

poultry.

● Eat plenty of grain products, vegetables, and fruits

daily.

● Use the Nutrition Facts Label to help choose foods

lower in fat, saturated fat, and cholesterol.

A DV IC E FOR TODAY
Dietary Guidelines for Americans, 2000

31

Choose Sensibly

A COMPARISON OF SATURATED FAT IN SOME FOODS

Food Category Portion Saturated 

Fat Content

in Grams

Cheese

Regular Cheddar cheese 1 oz. 6.0

Low-fat Cheddar cheese* 1 oz. 1.2

Ground Beef

Regular ground beef 3 oz. cooked 7.2

Extra lean ground beef* 3 oz. cooked 5.3

Milk

Whole milk 1 cup 5.1

Low-fat (1%) milk* 1 cup 1.6

Breads

Croissant 1 medium 6.6

Bagel* 1 medium 0.1

Frozen Desserts

Regular ice cream 1/2 cup 4.5 

Frozen yogurt* 1/2 cup 2.5

Table Spreads

Butter 1 tsp. 2.4

Soft margarine* 1 tsp. 0.7

NOTE: The food categories listed are among the major food sources of saturated fat for U.S. adults and children.

* Choice that is lower in saturated fat.

Box 18
32

Dietary Guidelines for Americans, 2000

Choose beverages and foods to

moderate your intake of sugars

Sugars are carbohydrates and a source of energy

(calories). Dietary carbohydrates also include the

complex carbohydrates starch and dietary fiber. During

digestion all carbohydrates except fiber break down

into sugars. Sugars and starches occur naturally in

many foods that also supply other nutrients. Examples

of these foods include milk, fruits, some vegetables,

breads, cereals, and grains. 

Sugars and tooth decay 

Foods containing sugars and starches can promote

tooth decay. The amount of bacteria in your mouth and

lack of exposure to fluorides also promote tooth decay.

These bacteria use sugars and starches to produce the

acid that causes tooth decay. The more often you eat

foods that contain sugars and starches, and the longer

these foods remain in your mouth before you brush

your teeth, the greater your risk for tooth decay.

Frequent eating or drinking sweet or starchy foods

between meals is more likely to harm teeth than eating

the same foods at meals and then brushing. Daily

dental hygiene, including brushing with fluoride

FOR HEALTHY TEETH 

AND GUMS

• Between meals, eat few foods or beverages

containing sugars or starches. If you do eat

them, brush your teeth afterward to reduce risk

of tooth decay. 

• Brush at least twice a day and floss daily. Use

fluoride toothpaste.

• Ask your dentist or health care provider about

the need for supplemental fluoride, or dental

sealants, especially for children and if your

drinking water is not fluoridated.

Box 19

toothpaste and flossing, and adequate intake of

fluorides will help prevent tooth decay. Follow the 

tips in box 19 for healthy teeth.

Added sugars 

Added sugars are sugars and syrups added to foods in

processing or preparation, not the naturally occurring

sugars in foods like fruit or milk. The body cannot tell

the difference between naturally occurring and added

sugars because they are identical chemically. Foods

containing added sugars provide calories, but may have

few vitamins and minerals. In the United States, the

number one source of added sugars is nondiet soft

drinks (soda or pop). Sweets and candies, cakes and

cookies, and fruit drinks and fruitades are also major

sources of added sugars. 

Intake of a lot of foods high in added sugars, like soft

drinks, is of concern. Consuming excess calories from

these foods may contribute to weight gain or lower

consumption of more nutritious foods. Use box 20 to

identify the most commonly eaten foods that are high

MAJOR SOURCES* OF ADDED

SUGARS IN THE UNITED STATES

• Soft drinks 

• Cakes, cookies, pies

• Fruitades and drinks such as fruit punch and

lemonade

• Dairy desserts such as ice cream

• Candy

* All kinds, except diet or sugar-free

Box 20
Dietary Guidelines for Americans, 2000

33

Choose Sensibly

in added sugars (unless they are labeled “sugar free”

or “diet”). Limit your use of these beverages and foods.

Drink water to quench your thirst, and offer it to

children.

Some foods with added sugars, like chocolate milk,

presweetened cereals, and sweetened canned fruits, also

are high in vitamins and minerals. These foods may

provide extra calories along with the nutrients and are

fine if you need the extra calories. 

The Nutrition Facts Label gives the content of sugars

from all sources (naturally occurring sugars plus added

sugars, if any – see figure 3). You can use the Nutrition

Facts Label to compare the amount of total sugars

among similar products. To find out if sugars have been

added, you also need to look at the food label ingredient

list. Use box 21 to identify names of some added sugars.

Sugar substitutes

Sugar substitutes such as saccharin, aspartame,

acesulfame potassium, and sucralose are extremely low

in calories. Some people find them useful if they want a

sweet taste without the calories. Some foods that

contain sugar substitutes, however, still have calories.

Unless you reduce the total calories you eat or increase

your physical activity, using sugar substitutes will not

cause you to lose weight.

NAMES FOR ADDED SUGARS THAT

APPEAR ON FOOD LABELS

A food is likely to be high in sugars if one of these

names appears first or second in the ingredient list,

or if several names are listed.

Brown sugar Invert sugar

Corn sweetener Lactose

Corn syrup Malt syrup 

Dextrose Maltose

Fructose Molasses

Fruit juice concentrate Raw sugar

Glucose Sucrose

High-fructose corn syrup Syrup

Honey Table sugar

Box 21

Sugars and other health issues

Behavior. Intake of sugars does not appear to affect

children’s behavior patterns or their ability to learn.

Many scientific studies conclude that sugars do not

cause hyperactivity in children.

Weight control. Foods that are high in sugars but low

in essential nutrients primarily contribute calories to

the diet. When you take in extra calories and don’t

offset them by increasing your physical activity, you 

will gain weight. As you aim for a healthy weight and

fitness, keep an eye on portion size for all foods and

beverages, not only those high in sugars. See box 3.

● Choose sensibly to limit your intake of beverages

and foods that are high in added sugars. 

● Get most of your calories from grains (especially

whole grains), fruits and vegetables, low-fat or 

non-fat dairy products, and lean meats or meat

substitutes. 

● Take care not to let soft drinks or other sweets

crowd out other foods you need to maintain health,

such as low-fat milk or other good sources of

calcium. 

● Follow the simple tips listed in box 19 to keep your

teeth and gums healthy. 

● Drink water often.

A DV IC E FOR TODAY
34

Choose and prepare foods 

with less salt

Many people can reduce their chances of

developing high blood pressure by consuming

less salt. Several other steps can also help keep your

blood pressure in the healthy range (see box 22). In the

body, sodium—which you get mainly from salt—plays

an essential role in regulating fluids and blood

pressure. Many studies in diverse populations have

shown that a high sodium intake is associated with

higher blood pressure.

There is no way to tell who might develop high blood

pressure from eating too much salt. However,

consuming less salt or sodium is not harmful and can

be recommended for the healthy, normal person (see

box 23).

At present, the firmest link between salt intake and

health relates to blood pressure. High salt intake also

increases the amount of calcium excreted in the urine.

STEPS THAT MAY HELP KEEP

BLOOD PRESSURE IN A HEALTHY

RANGE

• Choose and prepare foods with less salt.

• Aim for a healthy weight: blood pressure

increases with increases in body weight and

decreases when excess weight is reduced.

• Increase physical activity: it helps lower blood

pressure, reduce risk of other chronic diseases,

and manage weight.

• Eat fruits and vegetables. They are naturally 

low in salt and calories. They are also rich in

potassium (see box 12), which may help

decrease blood pressure.

• If you drink alcoholic beverages, do so in

moderation. Excessive alcohol consumption 

has been associated with high blood pressure.

Box 22

Eating less salt may decrease the loss of calcium from

bone. Loss of too much calcium from bone increases

the risk of osteoporosis and bone fractures.

Salt is found mainly in processed and

prepared foods

Salt (sodium chloride) is the main source of sodium 

in foods (see box 24). Only small amounts of salt occur

naturally in foods. Most of the salt you eat comes from

foods that have salt added during food processing or

during preparation in a restaurant or at home. Some

recipes include table salt or a salty broth or sauce, and

some cooking styles call for adding a very salty

seasoning such as soy sauce. Not all foods with added

salt taste salty. Some people add salt or a salty seasoning

to their food at the table. Your preference for salt may

decrease if you gradually add smaller amounts of salt or

salty seasonings to your food over a period of time.

IS LOWERING SALT INTAKE SAFE?

• Eating too little salt is not generally a concern

for healthy people. If you are being treated for 

a chronic health problem, ask your doctor about

whether it is safe for you to reduce your salt

intake. 

• Some table salt is fortified with iodine. If you use

table salt to meet your need for iodine, a small

amount—about 1/4 teaspoon of iodized salt—

provides more than half the daily iodine

allowance.

• Your body can adjust to prevent too much

sodium loss when you exercise heavily or when

it is very hot. However, if you plan to reduce

your salt intake and you exercise vigorously, it 

is sensible to decrease gradually the amount of

salt you consume.

Box 23

Dietary Guidelines for Americans, 2000
Dietary Guidelines for Americans, 2000

35

Choose Sensibly

Aim for a moderate sodium intake

Most people consume too much salt, so moderate 

your salt intake. Healthy children and adults need to

consume only small amounts of salt to meet their

sodium needs—less than 1/4 teaspoon of salt daily. The

Nutrition Facts Label lists a Daily Value of 2,400 mg of

sodium per day (see figure 3). This is the amount of

SALT VERSUS SODIUM

• Salt contains sodium. Sodium is a substance 

that affects blood pressure.

• The best way to cut back on sodium is to cut

back on salt and salty foods and seasonings.

• When reading a Nutrition Facts Label, look for

the sodium content (see figure 3). Foods that are

low in sodium (less than 5% of the Daily Value

or DV) are low in salt.

Box 24

At the Store

• Choose fresh, plain frozen, or canned vegetables

without added salt most often—they’re low in salt.

• Choose fresh or frozen fish, shellfish, poultry, and

meat most often. They are lower in salt than most

canned and processed forms.

• Read the Nutrition Facts Label (see figure 3) to

compare the amount of sodium in processed

foods—such as frozen dinners, packaged mixes,

cereals, cheese, breads, soups, salad dressings,

and sauces. The amount in different types and

brands often varies widely. 

• Look for labels that say “low-sodium.” They contain

140 mg (about 5% of the Daily Value) or less of

sodium per serving.

• Ask your grocer or supermarket to offer more lowsodium foods. 

Cooking and Eating at Home

• If you salt foods in cooking or at the table, add

small amounts. Learn to use spices and herbs,

rather than salt, to enhance the flavor of food.

• Go easy on condiments such as soy sauce, ketchup,

mustard, pickles, and olives—they can add a lot of

salt to your food.

• Leave the salt shaker in a cupboard.

Eating Out

• Choose plain foods like grilled or roasted entrees,

baked potatoes, and salad with oil and vinegar.

Batter-fried foods tend to be high in salt, as do

combination dishes like stews or pasta with sauce.

• Ask to have no salt added when the food is

prepared.

Any Time

• Choose fruits and vegetables often.

• Drink water freely. It is usually very low in sodium.

Check the label on bottled water for sodium

content.

Box 25

sodium in about 1 teaspoon of salt. See box 25 for

helpful hints on how to keep your sodium intake

moderate.

● Choose sensibly to moderate your salt intake. 

● Choose fruits and vegetables often. They contain

very little salt unless it is added in processing. 

● Read the Nutrition Facts Label to compare and help

identify foods lower in sodium—especially prepared

foods. 

● Use herbs, spices, and fruits to flavor food, and cut

the amount of salty seasonings by half. 

● If you eat restaurant foods or fast foods, choose

those that are prepared with only moderate amounts

of salt or salty flavorings.

A DV IC E FOR TODAY

WAYS TO DECREASE YOUR SALT INTAKE
36

Dietary Guidelines for Americans, 2000

If you drink alcoholic beverages, 

do so in moderation

Alcoholic beverages supply calories but few

nutrients. Alcoholic beverages are harmful when

consumed in excess, and some people should not drink

at all. Excess alcohol alters judgment and can lead to

dependency and a great many other serious health

problems. Taking more than one drink per day for

women or two drinks per day for men (see box 26) can

raise the risk for motor vehicle crashes, other injuries,

high blood pressure, stroke, violence, suicide, and

certain types of cancer. Even one drink per day can

slightly raise the risk of breast cancer. Alcohol

consumption during pregnancy increases risk of birth

defects. Too much alcohol may cause social and

psychological problems, cirrhosis of the liver,

inflammation of the pancreas, and damage to the 

brain and heart. Heavy drinkers also are at risk of

malnutrition because alcohol contains calories that

may substitute for those in nutritious foods. If adults

choose to drink alcoholic beverages, they should

consume them only in moderation (see box 26)—

and with meals to slow alcohol absorption.

WHAT IS DRINKING IN

MODERATION?

Moderation is defined as no more than one drink

per day for women and no more than two drinks

per day for men. This limit is based on differences

between the sexes in both weight and metabolism.

Count as a drink—

12 ounces of regular beer (150 calories)

5 ounces of wine (100 calories)

1.5 ounces of 80-proof distilled spirits 

(100 calories)

NOTE: Even moderate drinking provides extra calories.

Box 26

Drinking in moderation may lower risk for coronary

heart disease, mainly among men over age 45 and

women over age 55. However, there are other factors

that reduce the risk of heart disease, including a

healthy diet, physical activity, avoidance of smoking,

and maintenance of a healthy weight. 

Moderate consumption provides little, if any, health

benefit for younger people. Risk of alcohol abuse

increases when drinking starts at an early age. Some

studies suggest that older people may become more

sensitive to the effects of alcohol as they age.
Dietary Guidelines for Americans, 2000

37

Choose Sensibly

● If you choose to drink alcoholic beverages, do so

sensibly, and in moderation. 

● Limit intake to one drink per day for women or two

per day for men, and take with meals to slow alcohol

absorption. 

● Avoid drinking before or when driving, or whenever

it puts you or others at risk.

Who should not drink?

Some people should not drink alcoholic beverages 

at all. These include:

● Children and adolescents.

● Individuals of any age who cannot restrict their

drinking to moderate levels. This is a special

concern for recovering alcoholics, problem

drinkers, and people whose family members have

alcohol problems.

● Women who may become pregnant or who are

pregnant. A safe level of alcohol intake has not 

been established for women at any time during

pregnancy, including the first few weeks. Major

birth defects, including fetal alcohol syndrome,

can be caused by heavy drinking by the pregnant

mother. Other fetal alcohol effects may occur at

lower levels.

● Individuals who plan to drive, operate machinery,

or take part in other activities that require

attention, skill, or coordination. Most people retain

some alcohol in the blood up to 2 to 3 hours after a

single drink.

● Individuals taking prescription or over-the-counter

medications that can interact with alcohol. Alcohol

alters the effectiveness or toxicity of many

medications, and some medications may increase

blood alcohol levels. If you take medications, ask

your health care provider for advice about alcohol

intake, especially if you are an older adult.

A DV IC E FOR TODAY
38

Dietary Guidelines for Americans, 2000

Acknowledgments

The U.S. Department of Agriculture and the 

U.S. Department of Health and Human Services

acknowledge the recommendations of the Dietary

Guidelines Advisory Committee—the basis for this

edition. The Committee consisted of Cutberto Garza,

M.D., Ph.D. (chair), Suzanne P. Murphy, Ph.D., R.D.

(vice-chair), Richard J. Deckelbaum, M.D., Johanna

Dwyer, D.Sc., R.D., Scott M. Grundy, M.D., Ph.D.,

Rachel K. Johnson, Ph.D., M.P.H., R.D., Shiriki K.

Kumanyika, Ph.D., Alice H. Lichtenstein, D.Sc., Meir

Stampfer, M.D., Dr. P.H., Lesley Fels Tinker, Ph.D., and

Roland L. Weinsier, M.D., Dr. P.H. Carol Suitor, D.Sc.,

R.D., served as the Committee’s technical writer/editor.

The Departments also acknowledge the staff work of

the executive secretaries to the Committee: Shanthy

Bowman, Ph.D., and Carole Davis, M.S., R.D., from

USDA; Kathryn McMurry, M.S., and Joan Lyon, M.S.,

R.D., L.D., from HHS.
Dietary Guidelines for Americans, 2000

39

• Center for Nutrition Policy and Promotion, USDA

1120 20th Street, NW, Suite 200, North Lobby

Washington, DC 20036

Internet: www.usda.gov/cnpp

• Food and Nutrition Information Center

National Agricultural Library, USDA

10301 Baltimore Boulevard, Room 304

Beltsville, MD 20705-2351

Internet: www.fns.usda.gov/fns

• healthfinder®—Gateway to Reliable Consumer

Health Information

National Health Information Center

U.S. Department of Health and Human Services 

P.O. Box 1133

Washington, DC 20013-1133

Internet: www.healthfinder.gov

• Cancer Information Service 

Office of Cancer Communications

National Cancer Institute

Building 31, Room 10A16

9000 Rockville Pike

Bethesda, MD 20892

Internet: cis.nci.nih.gov

• National Heart, Lung, and Blood Institute

Information Center

P.O. Box 30105

Bethesda, MD 20824-0105

Internet: www.nhlbi.nih.gov

• National Institute of Diabetes and Digestive 

and Kidney Diseases

Office of Communications and Public Liaison

31 Center Drive, MSC 2560

Bethesda, MD 20892-2560

Internet: www.niddk.nih.gov

• National Institute on Alcohol Abuse and

Alcoholism

600 Executive Boulevard, Suite 409

Bethesda, MD 20892-7003

Internet: www.niaaa.nih.gov

• National Institute on Aging Information Center

Building 31, Room 5C27

Bethesda, MD 20892

Internet: www.aoa.gov/elderpage.html#ap

• Food and Drug Administration

200 C Street, SW

Washington, DC 20204

Internet: www.fda.gov

• Centers for Disease Control and Prevention

1600 Clifton Road

Atlanta, GA 30333

Internet: www.cdc.gov

• Contact your county extension home economist

(cooperative extension system) or a nutrition

professional in your local public health department,

hospital, American Red Cross, dietetic association,

diabetes association, heart association, or cancer

society.

For additional information on nutrition:

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs

and activities on the basis of race, color, national origin, sex, religion, age, disability,

political beliefs, sexual orientation, or marital or family status. (Not all prohibited bases

apply to all programs.) Persons with disabilities who require alternative means for 

communication of program information (Braille, large print, audiotape, etc.) should

contact USDA’s TARGET Center at (202) 720-2600 (voice and TDD).

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 

Room 326-W, Whitten Building, 14th and Independence Avenue, SW, Washington, DC

20250-9410 or call (202) 720-5964 (voice or TDD). USDA is an equal opportunity

provider and employer.
United States 

Department of 

Agriculture

Fifth Edition, 2000

Home and Garden Bulletin No. 232

United States

Department of 

Health and 

Human Services