Upon speculation that the icon to replace the old Food Guide Pyramid (and MyPyramid) would a plate, I’ve been snapping photos of my family’s dinner plates over the past couple days to see how we might measure up.
But before I get to the nutrition analysis of a nutritionist’s plate, I must share the comments of a washing-machine-repair-woman. She was repairing my machinein my laundry room while I was listening to today’s USDA press conference. When she emerged (with a smaller bill than I’d expected) I shared the news of the ‘new’ Pyramid to hear some feedback from a ‘man-on-the-street.’ This muscular 204-pound woman (she shared her weight) responded, “Well, I always make sure half of my plate is raw. I don’t have time to exercise, so I just try to make sure I eat healthy by keeping half my plate cooked and half as raw fruits and vegetables.”
Now of course just one Ms. Washer-Repair-Lady isn’t even close to a scientific sample size, but it’s a promising indication that MyPlate may be useful if the first person with whom I discuss it is already using the concept on her own. I say we all give it a go…regardless of whether or not that fruits and veggie half of the plate are all raw, cooked, canned or frozen!
Venison meatloaf and 1/2 plate salad, whole wheat rhubarb cake for grain/dessert
Memorial Day pot-luck: 3/4 plate veggies, burger, cheese on salad, rice krispie treats for dessert/grain
Sweet & sour soup with lots of veggies and hard boiled egg. Dairy and fruit were missing from MyPlate. But they were snacks. Will consumers understand MyPlate doesn't have to be eaten at the same time?
