The U.S. Department of Agriculture has been on the front line implementing strategies that would promote nutrition and food safety among the American people. As a consequence, USDA designed MyPlate, an-easy-to-follow symbol describing a healthy diet incorporating different food groups. I consider MyPlate as a symbol to educate the U.S. people on how they should eat (variety of food) to stay healthy. Also, MyPlate acts as a reminder of different food groups that are necessary for an individual’s health. MyPlate presents different sections for fruits, vegetables, grains, protein and a cup on the side for dairy (Williams et. al, 2019). Therefore, MyPlate design by USDA presents a glance at different types of food that should be consumed for a nutritious and balanced diet.
Additionally, MyPlate design presents sections that make it easy to select a variety of best meals in the daily requirements. Comparing with other versions of daily requirements, MyPlate describes quantities of food varieties to be included in the daily meals. For instance, MyPlate suggests that a good meal needs to include a balance from different food groups. Moreover, the design presents the five food groups including vegetables, fruits, grains, protein, and dairy. MyPlate suggests that individuals should avoid large portions of different food groups especially grains, proteins, and dairy. A considerable amount of vegetables and fruits is necessary for a balanced meal (Williams et. al, 2019).
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The MyPlate symbol would effectively work in my community since the food groups defined in the design are affordable and easily accessed. The food groups are there in the community but people tend to concentrate on specific food groups such as proteins and grains. Therefore, this plan would work only after creating awareness of the need for nutrition and food safety since most people tend to be reluctant to a balanced diet as long as they are full. Nevertheless, MyPlate is a great plan for the best food choice, incorporates a cost-friendly menu and it is essential for staying healthy.
References
Williams, K., Dill, A., & Lindberg, S. (2019). FP17 Changes in Nutrition Knowledge, Attitudes, and Behavior After Implementation of Serving Up MyPlate and Vegetable Taste Tests. Journal of Nutrition Education and Behavior , 51 (7), S31-S32.
