There is no doubt that Obama administration’s new version of the food pyramid is a move in the right direction. America’s health crisis continues to worsen and one of the main reasons is the lack of sound educational tools and an abundance of conflicting and confusing messages. This plate shaped logo provides consumers with a quick snapshot of the basics of a healthy diet and is much easier to understand and apply.
However, is MyPlate applicable to food service? What will happen to costs if establishments have to offer dairy products, including milk, yogurt or cheese with all meals? Does it make logistical sense to include both fruits and and vegetables on every plate? And what about the food group proportions?- How simple will it be to plan menu items containing 1/3 vegetables, 1/5 fruits, 1/3 grains, 1/5 protein and an amount of dairy that cannot be estimated from the diagram?
Clearly, some changes are required for food service application. The following describes how to apply the guidelines without compromising the nutritional integrity and principles.
Introducing the “Healthy Dining Plate”
1. Fruits and Vegetables are Grouped Together
It does not always make sense from both a cost and a logistical standpoint to offer both fruits and vegetables at every meal, and the good news is that you don’t have to!!
Fruits and vegetables share common nutritional characteristics
It is perfectly reasonable to group them together and provide food service establishments the option to fill 50% of the plate with one or the other, if both cannot be offered.
For example, the nutritional content of any breakfast meal can be boosted by filling ½ the plate with fruit alone. There is no compelling reason to add vegetables to these meals. In the same vain, it is unnecessary to add fruit to a wonderful healthy stir-fry that contains 50% vegetables, or a sandwich plate that’s been nutritionally enhanced by filling ½ the plate with a salad instead of fries.
Easier to understand and apply
It’s also a lot easier to implement the concept of filling ½ of the plate with fruits and vegetables rather than 1/3 vegetables and 1/5 fruits.
2. Dairy is Part of the Protein Group
More cost effective
It is not always feasible to offer dairy products such as milk with every meal. The foodservice industry depends on beverages as one of the highest contributors to add-on sales and unless establishments can introduce this as part of a combination special with associated higher pricing, it is not cost effective.
Makes nutritional sense
Dairy is a protein so why do we need to have it off to the side by itself? A serving of dairy has a similar amount of protein as a serving of meat, fish, poultry and beans so it makes sense that it be included with the “protein” group.
The fact that dairy has calcium is beside the point as some green vegetables offer just as much calcium as milk, yet they are classified within the vegetable group. If the purpose is to separate dairy to ensure adequate calcium intake, then a group named “calcium-rich food” should be created instead, which includes milk, yogurt and cheese along with broccoli, brussels sprouts, fortified dairy products and other high calcium foods.
Its easier! The protein/dairy now becomes 25% of the plate. This is a far cry from filling 1/5 of the plate with protein and adding an arbitrary amount of dairy.
3. “Whole” Grains are Emphasized and Starchy Foods (such as Potatoes and Corn) Join the Group
Not all vegetables are created equal. Although highly nutritious, some vegetables are higher in starch and more calorically dense such as potatoes and corn.
The most-consumed vegetable in this country is in fact the potato, most often consumed as french fries. A large proportion of many foodservice menus consist of potatoes and to ensure nutritional adequacy, they need to be offered in the right balance. By leaving potatoes in the vegetable group, what stops establshments from filling half the plate with potatoes in any form, including fries?
Makes Nutritional Sense
Menus are typically planned by considering starchier vegetables, such as potatoes, as an alternate to grains (ie: pasta, rice etc.). These foods share common nutritional characteristics, all being part of the “starchy foods” category. Classifying them together gives establishments the opportunity to pair starchier vegetables with lower calorie ones to create a much more nutritionally balanced meal.
Provides value and full pricing opportunities
By moving the heavier more caloric vegetables to the grain group, the vegetable group is left with only non-starchy varieties (such as broccoli, carrots, cauliflower, tomatoes and green beans, etc..) which are lower in calorie density. Filling 1/2 the plate with these types of vegetables makes sense because they contain high amounts water and fiber which take up a lot of space without contributing calories. In other words, these vegetables provide the largest volume for the least number of calories. So, there is no longer a need to offer smaller meals (with associated lower prices) in order to meet healthy guidelines for lower amounts of calories, fat, sodium, cholesterol and so forth. Filling up half the plate with these non-starchy, low calorie vegetables provides the opportunity to meet healthy guidelines by offering full-plate portions, thus maximizing value and pricing opportunities.
