Skip to main content

The New USDA Dinner Plate



The USDA (U.S. Department of Agriculture) recently introduced a new eating guide called MyPlate which replaces the decades-old Food Guide Pyramid.

MyPlate is a plate icon sliced into four to represent different food groups. Each colored section is for fruits, vegetables, grains and proteins. A circle icon for dairy is also included in the new guide. MyPlate encourages people to eat more fruits and veggies (should be half of your meal) and reduce sodium-rich soups, bread and frozen meals.

The release of a new eating guide is part of the US’ movement to deal with the obesity problem in America. US First Lady Michelle Obama says “This is a quick, simple reminder for all of us to be more mindful of the foods that we're eating.”*

To know more about MyPlate, you can check out this website: http://www.choosemyplate.gov/.

*Reuters.com

Comments

Popular posts from this blog

Food Brand Marketing using Recipe Websites Why they Work and How“Recipe content is the single most important aspect of our food brands / and forms a key channel to consumers…” - Top clientele of Recipe Management Software global experts Enggist and Grandjean Software SA
When consumers search for Recipes on brand websites, they are instantly drawn to buy the brands used if the recipe is interesting. This is an important goal for consumer brands companies to maintain a strong brand identity and build their corporate image to a particular market.
However,/ with their recipes in different places,/ regions,/ formats,/ done by different chefs and authors, / companies worry about not having good recipes / available for their target markets, / and thus / losing on the opportunity to advertise their brands / with this potent medium. //
The Challenge: / No standardization, / no consistency in how recipes are written, resulting to a disordered recipe management system.//
The Solution: / What CALCMEN…

Reducing Food Wastes

How can we prevent food from going to waste?According to a study by the Food and Agriculture Organization of the United Nations (FAO), approximately 1.3 billion tons of food produced are lost or wasted annually. Food wastes refer to food products ready for human consumption that are lost or wasted, while food losses refer to food lost during its production, processing or post-harvest stage.[1] This situation has caused many alarming food security problems and environmental challenges, which gave rise to many anti-food waste campaigns. It is a never-ending challenge to most restaurant owners and managers.
Image from http://www.bbc.com/travel/blog/20130410-play-your-part-in-the-global-food-crisis by Herbert Lehmann/Getty
The Involvement of the Foodservice Industry The foodservice industry, especially restaurants and catering services, has greatly contributed to this crisis as evidenced by the amount of their food wastes that end up in landfills. In order to attract customers, many restaura…

For the victims of Typhoon Haiyan

We are truly saddened with the unprecedented disaster in the Philippines brought by super typhoon Haiyan, causing damage, dislocation of families, broken lives and deaths.

In light of this recent tragedy, EGS CALCMENU has coordinated with ...the local government institution, Department of Social Welfare and Development (DSWD), to partake in a social activity dedicated to the calamity victims. Last Sunday, November 17, 2013, our staff visited Camp Aguinaldo, Quezon City to help packing relief goods and other donations for the survivors in the hard hit provinces such as Tacloban, Leyte, Samar, etc.

Filipinos are always known for being patient and resilient amidst the pain and grief over such fearsome calamities, and this devastation has proven the first statement true. With the help of their fellow countrymen and with global assistance, they will surely be able to stand up, recover and rebuild their lives.