Dietary Guidelines for Americans - SchoolNutritionAndFitness.com

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taBle a4-2. examples of added sugars that can Be listed as an ingredientAnhydrous dextroseBrown sugarConfectioner’s powdered sugarCorn syrupCorn syrup solidsDextrinFructoseHigh-fructose corn syrupHoneyLactoseMalt syrupMaltoseMaple syrupMolassesNectars (e.g., peach nectar, pear nectar)Pancake syrupRaw sugarSucroseInvert sugarSugarWhite granulated sugarOther added sugars may be listed as an ingredient but are not recognized by FDA as an ingredient name. These include cane juice,evaporated corn sweetener, fruit juice concentrate, crystal dextrose, glucose, liquid fructose, sugar cane juice, and fruit nectar.taBle a4-3. examples of whole grainsthat can Be listed as an ingredientBrown riceBuckwheatBulgur (cracked wheat)MilletOatmealPopcornQuinoaRolled oatsWhole-grain sorghumWhole-grain triticaleWhole-grain barleyWhole-grain cornWhole oats/oatmealWhole ryeWhole wheatWild riceSome foods are labeled “made with whole grains.”Although some foods are labeled as being a “goodsource of whole grains,” no definition <strong>for</strong> a “good” or“excellent” source of whole grains has been established.Foods in which a substantial proportion of thegrain ingredients are whole grains can help consumersincrease their whole-grain intake (see Chapter 4).Many, but not all whole-grain products are good orexcellent sources of dietary fiber. Use the NutritionFacts label on whole-grain products to choose foodsthat are a good or excellent source of dietary fiber. Forexample, Figure A4-1 shows that the granola bar is agood source (12% of the Daily Value) of dietary fiber.refined grainsWhen refined grains (e.g., white bread and whiterice) are consumed, they should be enriched. Oftenthe package will state that it is “enriched.” The ingredientslist also can be used to determine whether arefined grain has been enriched with iron, thiamin,riboflavin, niacin, and <strong>for</strong>tified with folic acid.75DIETARY GUIDELINES FOR AMERICANS, 2010
aPPendix 5. NUTRITIONAL GOALS FOR AGE-GENDER GROUPS, BASED ONDIETARY REFERENCE INTAKES AND DIETARY GUIDELINES RECOMMENDATIONSnutrient (units)sourceof goal achild1–3female4–8Male4–8female9–13Male9–13MacronutrientsProtein (g) RDA b 13 19 19 34 34 46 52 46 56 46 56 46 56(% of calories) AMDR c 5–20 10–30 10–30 10–30 10–30 10–30 10–30 10–35 10–35 10–35 10–35 10–35 10–35Carbohydrate (g) RDA 130 130 130 130 130 130 130 130 130 130 130 130 130(% of calories) AMDR 45–65 45–65 45–65 45–65 45–65 45–65 45–65 45–65 45–65 45–65 45–65 45–65 45–65Total fiber (g) IOM d 14 17 20 22 25 25 31 28 34 25 31 22 28Total fat AMDR 30–40 25–35 25–35 25–35 25–35 25–35 25–35 20–35 20–35 20–35 20–35 20–35 20–35(% of calories)Saturated fat DG e
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DIETARY GUIDELINES FOR AMERICANS, 2
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chapter 4 foods and nutrients to in
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list of tablestable 2-1 Obesity in
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key terMs to know Several terms are
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Chapter 2Balancing Caloriesto Manag
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taBle 2 -2. top 25 sources of calor
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the calorie deficit is often due to
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est advice is to monitor dietary in
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taBle 2-5. 2008 Physical activity g
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Chapter 3Foods and FoodComponents t
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figure 3-1. estimated Mean daily so
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