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List of nutrition guides

This is a list of nutrition guides. A nutrition guide is a reference that provides nutrition advice for general health, typically by dividing foods into food groups and recommending servings of each group. Nutrition guides can be presented in written or visual form, and are commonly published by government agencies, health associations and university health departments.

Most countries also have nutrition facts labels which are not listed here; many of those reference specific target amounts for various nutrients.

The Hippocratic Corpus of Ancient Greece contains one of the earliest known nutrition guides. It recommends a seasonal diet. For winter, it advises eating a heavy diet of bread and roasted meat and fish, while avoiding vegetables and restricting liquids to, if anything, strong wine. It then recommends a lighter summer diet of soft barley cake, vegetables, boiled meat, and large quantities of diluted wine. Gradual transitions between these two diets are advised in the intervening months.

During the Tang Dynasty, Chinese physician Sun Simiao is believed to have written the first nutrition guide in traditional Chinese medicine. In his book, Precious Prescriptions for Emergencies (Chinese: ; pinyin: Beiji qianjin yaofang), the chapter "Dietary Treatment" (Chinese: ; pinyin: Shiji) contains sections describing the effects of eating fruits, vegetables, grains and animals.

  • The American Diabetes Association uses the Create Your Plate system, which divides a plate into three sections: non-starchy vegetables (the largest section), starchy foods, and meat or meat substitutes. Like MyPlate, the ADA complements its plate with a glass of low-fat or nonfat milk.
  • The German Nutrition Society (German: ) publishes the Food Circle (German: Ern√§hrungskreis), which is divided into 30 percent cereals and potatoes; 26 percent vegetables and salad; 17 percent fruit; 18 percent milk and dairy; 7 percent meat, sausage, fish and eggs; and 2 percent fats and oils. Beverages, represented by a glass of water, are placed in the middle of the circle.
  • The Harvard School of Public Health uses the Healthy Eating Pyramid, which is split into nine sections, including a base of daily exercise and weight control. Compared to MyPlate, grains become whole grains, with refined grains in a "use sparingly" category; protein is split between "fish, poultry and eggs" and "nuts, seeds, beans and tofu" with red meat and processed meat in a "use sparingly" category; healthy fats and oils have their own section; and dairy can be substituted with calcium and vitamin D supplements. To the side of the pyramid are alcohol in moderation and a daily multivitamin.
  • The Massachusetts Department of Health and Human Services uses the Plate Method, which shows a plate that is one-half fruits and vegetables, one-quarter grains and starches, and one-quarter meat and protein.
  • Overall Nutritional Quality Index
  • The Physicians Committee for Responsible Medicine uses the Power Plate, which promotes a vegan diet and is divided into equal parts fruit, grains, legumes and vegetables.
  • The University of Michigan Health System uses the Healing Foods Pyramid, which consists of 11 sections, including a base of water. Compared to MyPlate, it adds sections for legumes, seasonings, healthy fats, and eggs. Lean meats are in a weekly category, as are fish and seafood. An optional category includes alcohol, tea and dark chocolate.
  • The [LiveWell for LIFE] project uses National Plates to show the ideal composition of diets in various EU countries that are both healthy, environmentally sustainable and affordable. This concept was pioneered by WWF in the UK and is now financially supported by the European Commission under the LIFE Plus programme(see Sustainable diet).


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