Recommendations for healthy eating patterns based on scientific evidence.
Macronutrients: These are the three main nutrients needed in large quantities for a healthy diet: carbohydrates, protein, and fats.
Micronutrients: These are essential vitamins and minerals needed in smaller quantities, such as vitamin C, iron, and calcium.
Nutrient density: This refers to the amount of nutrients in a food compared to its calorie content.
Caloric intake: This is the amount of calories an individual needs to consume based on their age, gender, weight, height, and activity level.
Portion sizes: This is the recommended amount of food an individual should consume at each meal.
Food groups: This includes the major food groups such as grains, fruits and vegetables, dairy, protein, and fats and oils.
Whole foods: These are unprocessed or minimally processed foods that retain their natural nutrients and fiber content.
Added sugars: These are sugars that are added to foods during processing, such as high fructose corn syrup.
Fiber intake: This is the amount of dietary fiber an individual should consume to promote digestive health and reduce the risk of chronic diseases.
Sodium intake: This is the recommended daily limit of salt consumption to promote heart health and lower blood pressure.
Alcohol intake: This is the recommended amount of alcohol an individual should consume based on their gender, weight, and other factors.
Vegetarian and vegan diets: These are plant-based diets that exclude or limit animal products.
Food allergies and intolerances: These may require an individual to avoid certain foods or nutrients.
Sustainability: This pertains to the impact of food production on the environment and the promotion of sustainable practices.
Food safety: This includes proper handling, preparation, and storage of foods to prevent foodborne illnesses.
Governmental Dietary Guidelines: These are guidelines developed by the governmental agencies in charge of health and nutrition in various countries. They provide recommendations for the general public and are usually based on scientific research.
Disease-specific Dietary Guidelines: These are guidelines developed specifically for individuals who are living with a chronic disease such as diabetes or heart disease. They focus on the management of the disease and help individuals make healthy food choices that can improve their health outcomes.
Age-specific Dietary Guidelines: These are guidelines developed for specific age groups such as infants, children, teenagers, adults, and seniors. They help individuals choose appropriate nutritional options based on their developmental stage and nutritional needs.
Cultural and Ethnic-specific Dietary Guidelines: These are guidelines developed for individuals from specific cultural and ethnic groups. They take into account the dietary practices and food preferences of various ethnic and cultural groups, and provide recommendations for healthy food choices that are consistent with their cultural traditions.
Vegetarian and Vegan-specific Dietary Guidelines: These are guidelines developed for individuals who follow a vegetarian or vegan diet. They provide information on how to get all the necessary nutrients from plant-based sources and help individuals follow a healthy vegetarian or vegan lifestyle.
Sports Nutrition-specific Dietary Guidelines: These are guidelines developed for athletes and fitness enthusiasts. They provide information on how to optimize athletic performance through diet, hydration, and other nutrition-related strategies.
Food Allergy and Intolerance-specific Dietary Guidelines: These are guidelines developed for individuals with food allergies or intolerances. They provide recommendations on how to avoid specific allergens and intolerances while still maintaining a healthy and balanced diet.
Environmental and Sustainability-oriented Dietary Guidelines: These are guidelines developed to encourage environmentally sustainable food choices that are good for both people and the planet. They recommend reducing consumption of resource-intensive foods, choosing sustainably grown produce, and reducing waste.