Eating healthfully can be challenging. Good thing there are tools to help us focus on making better choices. The USDA 2010 Dietary Guidelines created a MyPlate model to show what we should be having at each meal. Here is a quick breakdown of a balanced plate:
1/2 plate – Fruits & Vegetables: avoid too much added fats, syrups, creams or sauces. Raw, steamed, or prepared with a little (olive or canola) oil is recommended.
1/4 plate – Protein Rich Foods: focus on lean protein sources like chicken or turkey without the skin, omega-rich fish, lean cuts of beef, plant sources like beans, nuts, seeds or meat alternatives.
1/4 plate – Carbohydrates: these foods give us the energy we need to get through the day. Focus on whole-grain, fiber-rich sources, like brown rice, whole grain breads, whole wheat pasta.
To learn more about creating a balanced plate and eating healthfully in the dining halls, stop by the “Meet the Dietitian” table at the dining halls throughout the quarter, or schedule a FREE nutrition consultation with nuCuisine’s Registered Dietitian: email@example.com