U.S. Department of Health and Human Services

Nutrition and Your Health:
Dietary Guidelines for Americans

U.S. Department of Agriculture

PART E: TRANSLATING THE SCIENCE INTO DIETARY GUIDANCE

Table E-9. Ways To Increase Consumption of Fruits and Vegetables

  • Include one or more fruit or vegetable choice(s) at all meals and snacks.

  • Toss fruit into your green salad for extra flavor, variety, color, and crunch.

  • Frozen fruits and vegetables and canned fruit (in 100% fruit juice) or vegetables are perfect for busy lifestyles.

  • Save time with pre-cut vegetables and salad mixes.

  • Add apples, raisins, or pineapple chunks to deli salads like chicken, tuna, or pasta.

  • Add frozen mixed vegetables to canned or dried soups.

  • Make a quick smoothie using frozen fruit.

  • Keep an easy-to-grab pre-washed bowl of fruit on the counter.

  • At work keep dried fruit and nuts in your desk drawer for quick and easy.

  • Try fajitas with red bell peppers, summer squash, and garlic.

Adapted from Produce for Better Health. www.5aday.com/html/consumers/easyway.php, and www.5aday.com/html/consumers/faqs.php#getmore

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Table of Contents

A. Executive Summary

B. Introduction

C. Methodology

D. Science Base
  •  
  • Section 1. Aiming To Meet Nutrient Intake Recommendations
     
  •  
  • Text
     
  •  
  • Tables
  •  
  • Section 2. Energy
  •  
  • Section 3. Discretionary Calories
  •  
  • Section 4. Fats
  •  
  • Section 5. Carbohydrates
  •  
  • Section 6. Selected Food Groups
  •  
  • Section 7. Fluid and Electrolytes
  •  
  • Section 8. Ethanol
  •  
  • Section 9. Food Safety
  •  
  • Section 10. Major Conclusions

    E.  Translating the Science into Dietary Guidance
        
  • Text
  •  
  • Tables and Figures
  • F.  Research Recommendations

    G. Appendices
  •  
  • Glossary
  •  
  • Description of USDA Analyses
  •  
  • Summary Tables from Systematic Review
  •  
  • IOM Tables
    (Institute of Medicine tables referenced in the 2005 Dietary Guidelines Advisory Committee Report are available at http://www.nap.edu)
  •  
  • History of Dietary Guidelines
  •  
  • Summary of Recommendations
  •  
  • Biographical Sketches of DGAC Members
  •  
  • Acknowledgements

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