Creating a Balanced Plate

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: Image

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: diet-food@northwestern.edu

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