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Targets are based on a default 2000 Calorie allowance. For best results, create a profile to get a custom plan for you.
Monday
Physical Activity Target
Week of 08/23/15 to 08/29/15
Target
AT LEAST 150 minutes per week
Actual
0  minutes
Daily Calorie Limit
Allowance
2000
Eaten     
0
Remaining
2000
Daily Food Group Targets More Info>
 
Grains
Vegetables
Fruits
Dairy
Protein Foods
Target
6 oz.2½ cup(s)2 cup(s)3 cup(s)5½ oz.
Eaten
0 oz.0 cup(s)0 cup(s)0 cup(s)0 oz.
Status
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My Plan
This plan shows your daily food group targets — what and how much to eat within your Calorie allowance. Enter your meals in Food Tracker to see how you stack up. Talk with your health care provider about an eating pattern and physical activity program that is right for you.
Your plan is based on a default 2000 Calorie allowance.
Calories Allowance
Total Calories 2000 per day
Empty Calories ≤ 258 per day
Food Group Food Group Amount “What counts as…” Tips
Grains 6 ounce(s) per day 1 ounce of Grains Tips
Whole Grains ≥ 3 ounce(s) per day 1 slice of bread (1 ounce) ½ cup cooked pasta, rice, or cereal 1 ounce uncooked pasta or rice 1 tortilla (6 inch diameter) 1 pancake (5 inch diameter) 1 ounce ready-to-eat cereal (about 1 cup cereal flakes) See more Grain examples Eat at least half of all grains as whole grains. Substitute whole-grain choices for refined grains in breakfast cereals, breads, crackers, rice, and pasta. Check product labels – is a grain with "whole" before its name listed first on the ingredients list?
Vegetables 2½ cup(s) per day 1 cup of Vegetables: Tips
Dark Green Red & Orange Beans & Peas Starchy Other 1½ cup(s) per week 5½ cup(s) per week 1½ cup(s) per week 5 cup(s) per week 4 cup(s) per week 1 cup raw or cooked vegetables 1 cup 100% vegetable juice 2 cups leafy salad greens See more Vegetable examples Include vegetables in meals and in snacks. Fresh, frozen, and canned vegetables all count. Add dark-green, red, and orange vegetables to main and side dishes. Use dark leafy greens to make salads. Beans and peas are a great source of fiber. Add beans or peas to salads, soups, side dishes, or serve as a main dish.
Fruits 2 cup(s) per day 1 cup of Fruit: Tips
1 cup raw or cooked fruit 1 cup 100% fruit juice ½ cup dried fruit See more Fruit examples Select fresh, frozen, canned, and dried fruit more often than juice; select 100% fruit juice when choosing juice. Enjoy a wide variety of fruits, and maximize taste and freshness, by adapting your choices to what’s in season. Use fruit as snacks, salads, or desserts.
Dairy 3 cup(s) per day 1 cup of Dairy: Tips
1 cup milk 1 cup fortified soymilk (soy beverage) 1 cup yogurt 1½ ounces natural cheese (e.g. Cheddar) 2 ounces processed cheese (e.g. American) See more Dairy examples Drink fat-free (skim) or low-fat (1%) milk. Choose fat-free or low-fat milk or yogurt more often than cheese. When selecting cheese, choose low-fat or reduced-fat versions.
Protein Foods 5½ ounce(s) per day 1 ounce of Protein Foods: Tips
Seafood 8 ounce(s) per week 1 ounce lean meat, poultry, seafood 1 egg 1 Tablespoon peanut butter ½ ounce nuts or seeds ¼ cup cooked beans or peas See more Protein Food examples Eat a variety of foods from the Protein Foods group each week. Eat seafood in place of meat or poultry twice a week. Select lean meat and poultry. Trim or drain fat from meat and remove poultry skin.
Oils 6 tsp. per day 1 tsp. of Oil: Tips
1 tsp. vegetable oil (e.g. canola, corn, olive, soybean) 1½ tsp. mayonnaise 2 tsp. tub margarine 2 tsp. French dressing See more Oil examples Choose soft margarines with zero trans fats made from liquid vegetable oil, rather than stick margarine or butter. Use vegetable oils (olive, canola, corn, soybean, peanut, safflower, sunflower) rather than solid fats (butter, shortening). Replace solid fats with oils, rather than adding oil to the diet. Oils are a concentrated source of Calories, so use oils in small amounts.
† Calories from food components such as added sugars and solid fats that provide little nutritional value. Empty Calories are part of Total Calories.
Get Additional Guidance
Additional Guidance Read below for more information on the following topics:
Physical Activity More Information about Food Groups
Grains Vegetables Fruits Dairy Protein Foods
Related Topics
Oils Sodium Empty Calories
Information for Specific Population Groups
Women capable of becoming pregnant Women who are pregnant or breastfeeding Individuals ages 50 years and older Individuals ages 71 years and older Individuals who are African American
Physical Activity Physical activity is any form of exercise or movement of the body that uses energy. To get the health benefits of physical activity, include activities that make you breathe harder and make your heart beat faster. These aerobic activities include things like brisk walking, running, dancing, swimming, and playing basketball. Also include strengthening activities to make your muscles stronger, like push-ups and lifting weights.
Ages 2-5: Play actively every day. Ages 6-17: Be physically active for at least 60 minutes each day. Ages 18 & up: Be physically active for at least 150 minutes each week.
Some activity is better than none. The more you do, the greater the health benefits and the better you’ll feel. Food Groups
Grains
Use the Nutrition Facts label and the ingredients list to choose whole grains that are a good or excellent source of dietary fiber. Good sources of fiber contain 10 to 19 percent of the Daily Value per serving, and excellent sources of dietary fiber contain 20 percent or more. When choosing a refined grain, check the ingredient list to make sure it is made with enriched flour. Enriched grains are refined grain products with B vitamins (thiamin, riboflavin, niacin, folic acid) and iron added. Eat fewer refined grain products that have a lot of solid fat or added sugars – such as cookies, cakes, sweet rolls, pastries, and donuts.
Vegetables
When eating canned vegetables choose those labeled as low sodium, reduced sodium, or no salt added. Green peas and green (string) beans are not considered to be “Beans & Peas.” Green peas are grouped with “Starchy Vegetables.” Green beans are grouped with “Other Vegetables” such as onions, lettuce, celery, and cabbage because their nutrient content is similar to those foods.
Fruits
When eating canned fruit choose unsweetened or fruit canned in 100% juice. Unless a juice package states it is “100% juice,” it is not 100% juice. Sweetened juice products with minimal juice content, such as juice drinks, are considered sugar-sweetened beverages rather than fruit juice.
Dairy
If you currently drink whole milk, gradually switch to lower fat versions. Lower fat milk has the same amount of calcium and other essential nutrients, but fewer Calories. Milk and yogurt are better sources of potassium and are lower in sodium than most cheese. Also, most milk is fortified with vitamin D. If you are lactose intolerant, try lactose-free milk, drink smaller amounts of milk at a time, or try fortified soymilk (soy beverage).
Protein Foods
Choose meat cuts that are low in fat and ground beef that is extra lean (at least 90% lean). Seafood includes fish (such as salmon, tuna, trout, and tilapia) and shellfish (such as shrimp, crab, and oysters). Select some seafood that is higher in oils and lower in mercury, such as salmon, trout, and herring. Choose a variety of protein foods, including some plant protein foods, such as beans, peas, soy products, nuts, and seeds.
Related Topics
Oils
Oils are not a food group but are emphasized because they contribute essential fatty acids (linoleic and alpha-linolenic) and vitamin E. Many common oils, such as olive, canola, corn, peanut, safflower, soybean, and sunflower oils, are extracted from plants. Oils are also naturally present in foods such as olives, nuts, avocados, and seafood. Use the Nutrition Facts label to choose foods that contain more unsaturated fat, less saturated fat and no trans fat.
Sodium
Sodium is an essential nutrient but is needed by the body in relatively small quantities. Virtually all Americans eat too much and should reduce the amount they eat. On average, the higher your sodium intake, the higher your blood pressure. And as sodium intake decreases, so does blood pressure. Keeping blood pressure in the normal range reduces risk of cardiovascular disease, congestive heart failure, and kidney disease. Most sodium in the diet comes from salt added during food processing. The problem of excess sodium is due to both high-sodium foods and frequent consumption of foods that contain lower amounts of sodium such as yeast breads.
Empty Calories
Empty Calories are the Calories from food components, such as solid fats and added sugars, that provide little nutritional value. Empty Calories are part of Total Calories. In some foods, like most candies and sodas, all the Calories come from ingredients with little nutritional value.   These foods are often called “Empty Calorie foods.”  Empty Calories from solid fats or added sugars can also be found in some other foods that contain important nutrients. For example, chocolate milk contains the nutrients of milk, but also some Empty Calories from the chocolate syrup, and fried chicken contains the nutrients of chicken, plus some Empty Calories from the skin and frying fat. Limit the amount of solid fats and added sugars when cooking or eating (e.g. trimming fat from meat, using less butter and stick margarine, using less table sugar). Choose fewer and smaller portions of foods and drinks that contain solid fats and/or added sugars, such as grain-based desserts, sodas and other sugar-sweetened beverages, cheese, pizza, sausages, and hot dogs.  Many of these foods can be found in forms with less or no solid fat or added sugars. The alcohol and any added sugars in alcoholic beverages also count as Empty Calories.
Information for Specific Population Groups
Women capable of becoming pregnant
Choose foods such as meat, poultry, and seafood that supply heme iron, which is more readily absorbed by the body. Also choose additional iron sources, and enhancers of iron absorption such as vitamin C-rich foods. Consume 400 micrograms per day of synthetic folic acid (from fortified foods and/or supplements) in addition to food forms of folate from a varied diet.
Women who are pregnant or breastfeeding
Consume 8 to 12 ounces of seafood per week from a variety of seafood types. Due to their high methyl mercury content, limit white (albacore) tuna to 6 ounces per week and do not eat the following four types of fish: tilefish, shark, swordfish, and king mackerel. If pregnant, take an iron supplement and a folic acid supplement, as recommended by an obstetrician or other health care provider.
Individuals ages 50 years and older
Consume foods fortified with vitamin B12, such as fortified cereals, or take dietary supplements. People who are age 51 and older need to reduce sodium to 1500 mg a day.
Individuals ages 71 years and older
Vitamin D recommendations for people ages 71 and older are higher than for other age groups. Individuals in this group should consume 800 IU (20 micrograms) of vitamin D a day. Check with your health care provider for more information about your vitamin D needs.
Individuals who are African American
African Americans need to reduce sodium to 1500 mg a day.