https://vmps.omeka.net/items/browse?tags=Dietary+Guide&sort_field=Dublin+Core%2CTitle&output=atom2024-03-29T01:56:38-04:00Omekahttps://vmps.omeka.net/items/show/540
1. green and yellow vegetables
2. oranges, tomatoes, grapefruit
3. potatoes and other vegetables and fruits
4. milk and milk products
5. meat, poultry, fish, or eggs
6. bread, flour, and cereals
7. butter and fortified margarine
During the war, it became imperative that soldiers and civilians alike stayed healthy. There was a correlation between good nutrition and citizenship. In many ways, healthy eating was considered to be a contribution to the war effort. As a gentle reminder, the center of the wheel reads: "U.S. Needs Us Strong." However, the physical benefits of healthy eating, such as strong bones and increased immunity, were also emphasized.]]>2023-02-24T18:30:57-05:00
In 1943, during World War II, the National Wartime Nutrition Guide was issued by the USDA. Food scarcity and wartime restrictions prompted nutritionists to adjust their advice. Seeking to promote good eating in spite of limited resources, they created what was known as the "Basic Seven" food groups:
1. green and yellow vegetables
2. oranges, tomatoes, grapefruit
3. potatoes and other vegetables and fruits
4. milk and milk products
5. meat, poultry, fish, or eggs
6. bread, flour, and cereals
7. butter and fortified margarine
During the war, it became imperative that soldiers and civilians alike stayed healthy. There was a correlation between good nutrition and citizenship. In many ways, healthy eating was considered to be a contribution to the war effort. As a gentle reminder, the center of the wheel reads: "U.S. Needs Us Strong." However, the physical benefits of healthy eating, such as strong bones and increased immunity, were also emphasized.
Creator
Office for Emergency Management. Office of War Information. Domestic Operations Branch. Bureau of Special Services.
Poster depicting the "Basic Seven" food groups, emphasizing their nutritional benefits. For Further Exploration Please Visit http://bit.ly/QUs7xi
Publisher
National Archives
Contributor
National Archives
Format
Medium: Poster.
Language
English
Type
Poster
Identifier
Basic Seven, Food Groups, Eating, Dietary Guide, World War II
Coverage
United States
]]>https://vmps.omeka.net/items/show/170
For over a century, the United States Department of Agriculture has issued nutritional recommendations. While these guidelines have evolved a lot over the years, a few basic principles have endured.
The first dietary recommendations were outlined in 1894, in the Farmers' Bulletin, written by W.O. Atwater. It was suggested that American males base their diet on protein, carbohydrates, fat, and "mineral matter." At that time, there were several nutrients that had not even been discovered. Although primitive by today's standards, Atwater's researched paved the way for the creation of a food guide, which would address food intake rather than nutrient intake.
The first food guide came in 1916, with the publication of Food for Young Children. Written by nutritionist Caroline Hunt, it outlined five food groups (milk/meat, cereals, produce, fats, and sugar). How to Select Foods, which was targeted for adults, followed a year later.]]>2023-02-24T18:31:00-05:00
A page from the Food for Young Children guide (Farmers' Bulletin 717). The photo illustrates a "sensible supper for a child" which covers nearly all of the guide's food groups. It consists of milk, bread, prunes, and cookies.
For over a century, the United States Department of Agriculture has issued nutritional recommendations. While these guidelines have evolved a lot over the years, a few basic principles have endured.
The first dietary recommendations were outlined in 1894, in the Farmers' Bulletin, written by W.O. Atwater. It was suggested that American males base their diet on protein, carbohydrates, fat, and "mineral matter." At that time, there were several nutrients that had not even been discovered. Although primitive by today's standards, Atwater's researched paved the way for the creation of a food guide, which would address food intake rather than nutrient intake.
The first food guide came in 1916, with the publication of Food for Young Children. Written by nutritionist Caroline Hunt, it outlined five food groups (milk/meat, cereals, produce, fats, and sugar). How to Select Foods, which was targeted for adults, followed a year later.
Source: Frazao, E. (n.d.). America's Eating Habits: Changes and Consequences. USDA ERS . Retrieved October 4, 2012, from http://1.usa.gov/SuSSdQ.
Publisher
National Archives and Records Administration
Contributor
Caroline Hunt
Format
Medium: Illustration.
Language
English
Type
Guide
Identifier
Caroline Hunt, Dietary Guide, Food for Young Children, USDA
Coverage
United States
]]>https://vmps.omeka.net/items/show/169
By the 1970's, research showed that over consumption of fats, cholesterol and sodium had negative effects on the body (i.e., chronic disease). In an effort to adjust dietary guidelines, the Senate Select Committee on Nutrition and Human Needs created the Dietary Goals for the United States in 1977. Here, the focus changed from an emphasis on adequate nutrient intake to the avoidance of excessive fats, sodium, etc.
This issue was addressed by the U.S. Department of Agriculture (USDA) in 1979, with the publication of Food. It included the Hassle-Free Guide to a Better Diet, adding another group to the the ""Basic Four”, which called for moderation of "fats, sweets, and alcoholic beverages."]]>2023-02-24T18:31:00-05:00
Title
Hassle-Free Food Guide - U.S. Department of Agriculture
"The Hassle-Free Food Guide was used from 1979-1984. Not only does it outline the ""Basic Four"" ( Vegetables and Fruit, Bread and Cereal, Milk and Cheese, and Meat and Poultry), but it also adds a ""cautionary"" group which includes fats, sweets, and alcohol.
By the 1970's, research showed that over consumption of fats, cholesterol and sodium had negative effects on the body (i.e., chronic disease). In an effort to adjust dietary guidelines, the Senate Select Committee on Nutrition and Human Needs created the Dietary Goals for the United States in 1977. Here, the focus changed from an emphasis on adequate nutrient intake to the avoidance of excessive fats, sodium, etc.
This issue was addressed by the U.S. Department of Agriculture (USDA) in 1979, with the publication of Food. It included the Hassle-Free Guide to a Better Diet, adding another group to the the ""Basic Four”, which called for moderation of "fats, sweets, and alcoholic beverages."
]]>https://vmps.omeka.net/items/show/168
By the early 1980s, it was clear that the public needed consistent nutritional guidance. To meet this need, the USDA and Department of Health and Human Services created seven principles of health, intended for Americans ages 2 and up. The guidelines addressed adequate nutrient intake, but also stressed moderation of things like fat and sodium.
With its release, the USDA started to work on a new food guide that would help consumers implement these principles. In addition to emphasizing nutrient objectives, it also introduced numbers of servings for each of the food groups.
In partnership with the American Red Cross, the USDA first presented this guide to the public in a food wheel graphic.
The Dietary Guidelines for Americans have been revised every five years since 1980.]]>2023-02-24T18:31:00-05:00
Title
Pattern for Daily Food Choices - Dietary Guide, U.S. Department of Agriculture
This colorful food wheel was issued by the American Red Cross and the U.S. Department of Agriculture (USDA). It illustrates the recommended servings for each food group, making note that alcohol, sweets, and fat should be consumed in moderation.
By the early 1980s, it was clear that the public needed consistent nutritional guidance. To meet this need, the USDA and Department of Health and Human Services created seven principles of health, intended for Americans ages 2 and up. The guidelines addressed adequate nutrient intake, but also stressed moderation of things like fat and sodium.
With its release, the USDA started to work on a new food guide that would help consumers implement these principles. In addition to emphasizing nutrient objectives, it also introduced numbers of servings for each of the food groups.
In partnership with the American Red Cross, the USDA first presented this guide to the public in a food wheel graphic.
The Dietary Guidelines for Americans have been revised every five years since 1980.