MyPlate now has a tool called "Get Your MyPlate Plan."
You can enter your age, sex, height, weight, and activity level and then find out how many calories you should eat in one day to keep your weight the same.
My calorie level came back as 2000.
With the click of a button I was able to see how many servings I should get each day from each of the 5 MyPlate groups:
It is easy to keep making a healthy plate and getting a variety of foods from the five food groups each day. If you follow this tool you can get a widget to put on your site so you can encourage your audience to find out their calorie goal and to find out how to calculate the daily goal for each of the five food groups from MyPlate.
Here is a daily menu that would incorporate all of these items.
The five group plan:
- 2 fruits: eat one at breakfast and one for dessert.
- 2.5 cups of veggies: If you eat a big (3 cups salad = 1.5 cups of veggies) salad for lunch and a quarter plate of veggies (1 cup) at dinner you will get them all in!
- 6 ounces of grains: have a couple ounces at every meal and you are there
- 3 cups of milk or yogurt: for breakfast, dinner, and dessert
- 5.5 ounces of protein: lunch and dinner.
The meal plan:
- Oatmeal with apple slices and skim milk
- Large salad, with beans or chicken, and whole grain crackers or toast for lunch
- Fish, brown rice, fresh broccoli, and a glass of skim milk for dinner
- Strawberries and yogurt for dessert.
The link to the widget is here. Or use this one:
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.