Dietary Guidelines for Americans - SchoolNutritionAndFitness.com

Customarily Consumed (RACC) for foods that havesimilar dietary usage, product characteristics, and customarilyconsumed amounts for consumers to make“like product” comparisons. (See “Portion size.”)solid fats—Fats that are usually not liquid at roomtemperature. Solid fats are found in most animalfoods but also can be made from vegetable oilsthrough hydrogenation. Some common solid fatsinclude: butter, beef fat (tallow, suet), chicken fat,pork fat (lard), stick margarine, coconut oil, palmoil, and shortening. Foods high in solid fats include:full-fat (regular) cheese, cream, whole milk, icecream, well-marbled cuts of meats, regular groundbeef, bacon, sausages, poultry skin, and manybaked goods (such as cookies, crackers, donuts,pastries, and croissants). Solid fats contain moresaturated fatty acids and/or trans fatty acids, andless monounsaturated or polyunsaturated fatty acidsthan do most oils, which are liquid at room temperature.(See “Fats” and Figure 3-3 in Chapter 3.)sugar-sweetened beverages—Liquids that aresweetened with various forms of sugars that addcalories. These beverages include, but are not limitedto, soda, fruit ades and fruit drinks, and sports andenergy drinks.whole grains—Grains and grain products madefrom the entire grain seed, usually called the kernel,which consists of the bran, germ, and endosperm.If the kernel has been cracked, crushed, or flaked,it must retain nearly the same relative proportionsof bran, germ, and endosperm as the original grainin order to be called whole grain. Many, but not all,whole grains are also a source of dietary fiber.95DIETARY GUIDELINES FOR AMERICANS, 2010