Health

A few weeks ago, the U.S. Department of Agriculture released a new food guide based on the 2005 Dietary Guidelines for Americans. This guide is called "MyPyramid."

The new food pyramid provides specific recommendations that allow Americans to easily improve the quality of their diet while suggesting a regular level of physical activity. The dietary guidelines describe a healthy diet as one that emphasizes fruits, vegetables, whole grains and fat-free or low-fat dairy products. Lean meat, poultry, fish, beans, eggs and nuts are also emphasized because they are low in saturated fats, trans-fats, cholesterol, sodium and added sugars.

By following the MyPyramid Food Guidance System you will:

- Increase intake of vitamins, minerals, dietary fiber and other essential nutrients.

- Lower intake of saturated fats, trans fats and cholesterol.

- Better balance your calorie intake and energy needs to prevent weight gain or promote a healthy weight.

- Gain the ability to personalize your approach to weight management.

Remember, it is never too late to start a heart healthy diet along with a regular routine of exercise. Soon you will be climbing the MyPyramid to a healthier way of living.

Spring Fruit Salad

1/2 papaya, diced in large pieces

1/2 fresh pineapple, peeled and cut into large pieces

2 kiwi fruit, peeled and diced into large pieces

1 teaspoon minced, fresh ginger

2 tablespoons orange juice

1 teaspoon sugar or Splenda(registered) (optional)

1. Mix fruit in a bowl.

2. Crush ginger into orange juice.

3. Sprinkle fruit with orange juice.

4. Add sugar or Splenda(registered), if needed.

Serving size: 1/2 cup

Nutritional analysis per serving: Sodium, 4 milligrams; calories, 75; percent calories from fat, 5; total fat, 0 grams; percent calories from protein, 4 percent; saturated fat, 0 grams; percent calories from carbohydrate, 90; protein, 1 grams; total carbohydrates, 19 grams; and dietary fiber, 3 grams.

Melissa Moore is a registered dietitian at the Cotton-O'Neil Heart CenterCall Health Connections at (785) 354-5225.

Copyright 2005
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