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-24. Alternative Flavorings for Salt and Uses for These Flavorings

Food Alternative Flavoring
Lean Meats Bay leaves, caraway seeds, chives, mustard, lemon juice, garlic, curry powder, onion, paprika, parsley, sage, thyme, allspice, turmeric
Veal
 Thyme, mace, curry powder, nutmeg
Lamb
 Basil, curry powder, dill, mace
Lean pork
 Thyme, savory, rosemary, sage
Poultry (chicken)
 Rosemary, nutmeg, mustard, lemon juice, ginger, dill, curry powder, bay leaves
Lean ground meats
 Allspice, basil, mustard, savory
Lean meat loaf
 Rosemary, nutmeg
Stews
 Allspice, bay leaves, onion, sage, caraway seeds, basil
Soups
 Thyme, savory, parsley, paprika, onion, basil, chives, curry powder, dill, garlic, bay leaves
Breads
 Caraway seeds, nutmeg (toast), sage (biscuits), rosemary (stuffing), cinnamon, mace
Salads
 Basil, dry mustard, savory, caraway seeds, chives, cider vinegar, garlic, lemon juice, dill, paprika, parsley, pimiento, onion, thyme
Fruit
 Almond extract, ginger, cinnamon (especially apples), nutmeg, peppermint extract, mace, allspice (especially in peaches, applesauce, and cranberry sauce)
Vegetables
 Lemon juice, chives, dill, cider vinegar, pimiento, parsley, dry mustard, garlic, mace, onion, paprika
Tomatoes
 Allspice, bay leaves, curry powder, garlic, dill, thyme, savory, sage
Potatoes
 Nutmeg, mace, garlic, dill, rosemary
Onions
 Thyme, sage
Green beans, lima beans, or peaas
 Savory, sage, rosemary, thyme
Pie crust
 Nutmeg, cinnamon
Puddings
 Peppermint extract, almond extract, nutmeg
Mayonnaise
 Curry powder, dry mustard
Sauces
 Basil, turmeric, rosemary, thyme, chives, cider vinegar, paprika, parsley, dry mustard

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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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