What foods are in the Fruit group?

Fruits and Vegetables

Four and one-half cups (nine servings) of fruits and vegetables are recommended daily for the reference 2,000-calorie level, with higher or lower amounts depending on the caloric level. This results in a range of 2 ½ to 6½ cups (5 to 13 servings) of fruits and vegetables each day for the 1,200- to 3,200-calorie levels. Fruits and vegetables provide a variety of micronutrients and fiber. Table 1 provides a list of fruits and vegetables that are good sources of vitamins A (as carotenoids) and C, folate, and potassium. In the fruit group, consumption of whole fruits (fresh, frozen, canned, dried) rather than fruit juice for the majority of the total daily amount is suggested to ensure adequate fiber intake. Different vegetables are rich in different nutrients. In the vegetable group, weekly intake of specific amounts from each of five vegetable subgroups (dark green, orange, legumes [dry beans], starchy, and other vegetables) is recommended for adequate nutrient intake. Each subgroup provides a somewhat different array of nutrients. In the USDA Food Guide at the reference 2,000-calorie level, the following weekly amounts are recommended:

Dark green vegetables		3 cups/week
Orange vegetables		2 cups/week
Legumes (dry beans)		3 cups/week
Starchy vegetables		3 cups/week
Other vegetables		6 ½ cups/week

Most current consumption patterns do not achieve the recommended intakes of many of these vegetables. The DASH Eating Plan and the USDA Food Guide suggest increasing intakes of dark green vegetables, orange vegetables, and legumes (dry beans) as part of the overall recommendation to have an adequate intake of fruits and vegetables.

TABLE 1. Fruits, Vegetables, and Legumes (Dry Beans) That Contain Vitamin A (Carotenoids), Vitamin C, Folate, and Potassium

Many of the fruits, vegetables, and legumes (beans) are considered to be important sources of vitamin A (as carotenoids), vitamin C, and potassium in the adult population. Intakes of these nutrients, based on dietary intake data or evidence of public health problems, may be of concern. Also listed are sources of naturally occurring folate, a nutrient considered to be of concern for women of childbearing age and those in the first trimester of pregnancy. Folic acid-fortified grain products, not listed in this table, are also good sources.

Whole Grains

In addition to fruits and vegetables, whole grains are an important source of fiber and other nutrients. Whole grains, as well as foods made from them, consist of the entire grain seed, usually called the kernel. The kernel is made of three components—the bran, the germ, and the endosperm. If the kernel has been cracked, crushed, or flaked, then it must retain nearly the same relative proportions of bran, germ, and endosperm as the original grain to be called whole grain. In the grain-refining process, most of the bran and some of the germ is removed, resulting in the loss of dietary fiber (also known as cereal fiber), vitamins, minerals, lignans, phytoestrogens, phenolic compounds, and phytic acid. Some manufacturers add bran to grain products to increase the dietary fiber content. Refined grains are the resulting product of the grain-refining processing. Most refined grains are enriched before being further processed into foods. Enriched refined grain products that conform to standards of identity are required by law to be fortified with folic acid, as well as thiamin, riboflavin, niacin, and iron. Food manufacturers may fortify whole-grain foods where regulations permit the addition of folic acid. Currently, a number of whole-grain, ready-to-eat breakfast cereals are fortified with folic acid.

Consuming at least 3 or more ounce-equivalents of whole grains per day can reduce the risk of several chronic diseases and may help with weight maintenance. Thus, daily intake of at least 3 ounce-equivalents of whole grains per day is recommended by substituting whole grains for refined grains. However, because three servings may be difficult for younger children to achieve, it is recommended that they increase whole grains into their diets as they grow. At all calorie levels, all age groups should consume at least half the grains as whole grains to achieve the fiber recommendation. All grain servings can be whole-grain; however, it is advisable to include some folate-fortified products, such as folate-fortified whole-grain cereals, in these whole-grain choices.

Whole grains cannot be identified by the color of the food; label-reading skills are needed. Table 2 identifies names of whole grains that are available in the United States. For information about the ingredients in whole-grain and enriched-grain products, read the ingredient list on the food label. For many whole-grain products, the words "whole" or "whole grain" will appear before the grain ingredient's name. The whole grain should be the first ingredient listed. Wheat flour, enriched flour, and degerminated cornmeal are not whole grains. The Food and Drug Administration requires foods that bear the whole-grain health claim to (1) contain 51 percent or more whole-grain ingredients by weight per reference amount and (2) be low in fat.

Table 2. Whole Grains Available in the United States

Whole grains that are consumed in the United States either as a single food (e.g., wild rice, popcorn) or as an ingredient in a multi-ingredient food (e.g., in multi-grain breads). This listing of whole grains was determined from a breakdown of foods reported consumed in nationwide food consumption surveys, by amount consumed. The foods are listed in approximate order of amount consumed, but the order may change over time. In addition, other whole grains may be consumed that are not yet represented in the surveys.

Source: Agriculture Research Service Database for CSFII 1994-1996.

Milk and Milk Products

Another source of nutrients is milk and milk products. Milk product consumption has been associated with overall diet quality and adequacy of intake of many nutrients. The intake of milk products is especially important to bone health during childhood and adolescence. Studies specifically on milk and other milk products, such as yogurt and cheese, showed a positive relationship between the intake of milk and milk products and bone mineral content or bone mineral density in one or more skeletal sites.

Adults and children should not avoid milk and milk products because of concerns that these foods lead to weight gain. There are many fat-free and low-fat choices without added sugars that are available and consistent with an overall healthy dietary plan. If a person wants to consider milk alternatives because of lactose intolerance, the most reliable and easiest ways to derive the health benefits associated with milk and milk product consumption is to choose alternatives within the milk food group, such as yogurt or lactose-free milk, or to consume the enzyme lactase prior to the consumption of milk products. For individuals who choose to or must avoid all milk products (e.g., individuals with lactose intolerance, vegans), non-dairy calcium-containing alternatives may be selected to help meet calcium needs (Dietary Guides app. B-4).