Textbook

1. Medical assistant

2. Electronic records

3. Medical terminology and anatomy

4. The fundamentals of infection control

5. Introduction to vital signs

6. The patient interview and history

7. The physical examination

8. Appointment scheduling

9. Insurance billing

10. Diagnostic coding and the ICD-10-CM System

11. Procedural coding

12. Medical billing and reimbursement essentials

13. Assisting with medical specialties

14. Assisting with the musculoskeletal system

15. Assisting with the cardiovascular system

16. Assisting with the respiratory system

17. Assisting with the nervous system

18. Anatomy and physiology of the urinary system

19. Assisting in obstetrics and gynecology

20. Assisting in endocrinology

21. Assisting in ophthalmology & otolaryngology

22. Assisting in gastroenterology

23. Assisting in the immune & lymphatic systems

24. Assisting in pediatrics: the developmental stages and care

25. The medical assistant’s role in caring for the older patient

26. The role of the medical assistant in physical therapy examination and assessment

27. Preparing for minor surgery: room, solutions, and supplies

28. Introduction to the clinical laboratory

29. Urinalysis

30. Blood collection

31. Analysis of blood

32. Electrocardiography and heart structure

33. The principles of pharmacology

34. Essential calculations and measurement systems

35. Solid, liquid, & solutions medication doses

36. Administering medications

37. Metabolism and core nutrient roles

37.1 Health, nutrition, and metabolism

37.2 Fats, minerals, and water

37.3 Dietary guidance and food labels

37.4 Diets for chronic conditions

37.5 Diets for consistency and weight management

37.6 Diets for special needs and life stages

38. Medical emergencies in the healthcare setting

37.3 Dietary guidance and food labels

Achievable CCMA

37. Metabolism and core nutrient roles

Our CCMA course is currently in development and is a work-in-progress.

Dietary guidance and food labels

6 min read

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Food guides and dietary guidelines

For over a century, the US Department of Agriculture (USDA) has provided food guides to the public. Some of the more recent guides include the following:

1992: Food Guide Pyramid, which showed the five basic food groups arranged in a pyramid. The lower part of the pyramid consisted of the food groups that made up the majority of the daily diet. People were to eat less of the food groups at the top of the pyramid.
2005: MyPyramid Food Guidance System, which continued with the pyramid design but added physical activity and oils.
2011: MyPlate was introduced and later updated with the 2020 Dietary Guidelines for Americans.

MyPlate

MyPlate focuses on making healthy food choices because everything eaten matters. Some key messages are included with these dietary guidelines:

Fill half the plate with fruits and vegetables. Focus on whole fruits and vary the types of vegetables.
Make half of the grains eaten each day whole grains.
Vary the types of proteins eaten.
Move to low-fat or fat-free milk and yogurt.
Choose foods and beverages with less added salt, sugars, and saturated fats.

MyPlate consists of five food groups, along with oil. Oil contains required nutrients, so the USDA addresses it. Oil is usually consumed in nuts, fish, cooking oil, and salad dressing. Most children need 3 to 6 teaspoons, and adults need 5 to 7 teaspoons daily, depending on sex and age.

The MyPlate website (https://www.myplate.gov/) offers numerous online resources for individuals and professionals. Tip sheets, food plans, and other resources provide additional information. MyPlate is very flexible for cultural foods.

MyPlate nutrition guide showing food group recommendations — My plate

Dietary guidelines

The USDA publishes Dietary Guidelines every 5 years. These guidelines are for individuals 2 years or older. The focus is on disease prevention and health promotion. The current dietary guidelines focus on overall eating patterns, health, and the risk of chronic disease.

Key recommendations from the 2020–2025 Dietary Guidelines for Americans include those listed with MyPlate, in addition to the following:

Added sugars: Limit to less than 10% of calories per day starting at age 2. Avoid for infants and toddlers
Saturated fat: Limit to less than 10% of calories per day starting at age 2. Examples of saturated fats include butter, whole milk, fatty meats, coconut oil, and palm oil.
Sodium: Limit to less than 2300 milligrams (mg) per day for those age 14 and older.
Alcoholic beverages: Men should limit intake to two drinks or less per day. Women should limit intake to one drink or less per day.
Pay attention to portion sizes.
Food choices should be rich in nutrients.

Food labels

Knowing how to read a food label is important when making healthy food selections. The food label contains the nutritional information and the ingredient list. The government has required food manufacturers to include certain information on the food label. The amounts for “Trans Fat” and “Added Sugars” are some of the newer additions to the food label.

Reading a food label

Food labels provide nutritional facts. This information is presented in both the quantity (e.g., grams [g] or mg) and as a percentage. The percentage reflects the % Daily Value (DV). This is the percentage of the nutrient in a single serving in terms of the daily recommended amount based on a 2000-calorie diet. You will see this description at the bottom of the list of nutrition facts. Remember, if you are eating fewer than 2000 calories daily, these percentages will be different for you.

When reading the nutrition facts, start at the top and work down:

Check the calories per serving. If you eat the entire container and it consists of two servings, you need to double the calories.
Check the amount of fat. Limit the saturated fat intake and avoid trans fats.
The amounts listed for cholesterol, sodium, total carbohydrates, and added sugars are also numbers to consider. Choose foods with low amounts of these nutrients.
Examine the dietary fiber, protein, vitamin D, calcium, iron, and potassium. Make sure you are getting enough of these beneficial nutrients.

Nutrition Facts label from a food product — Nutritional facts of a label

Ingredient lists

Ingredient lists on foods are also important to understand. The ingredients are listed in descending order, starting with the one that weighs the most and ending with the one that weighs the least. There are several reasons a person may look at the ingredient list:

To look for trans fats: Even if the nutrition information indicates 0 grams of trans fats, the product may still contain less than 0.5 gram of trans fats per serving. Look for ingredients such as “hydrogenated” or “partially hydrogenated oil.” This indicates the presence of trans fats. So even if the nutrition information indicates 0 grams of trans fats, you may quickly reach your daily limit if you eat more than one serving.
To avoid certain ingredients: Some people try to avoid ingredients such as high-fructose corn syrup and certain food colorings.
To identify allergens: More than 160 foods have been found to be allergens. The government has identified eight allergens—milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans—that make up about 90% of all food allergy reactions. Laws regulating food labeling require manufacturers to indicate if any of the top allergens are in the food product. Advisory statements, such as “May contain peanuts” or “Made in a factory that also processes tree nuts,” are optional and not required by law.

Food guides and dietary guidelines

USDA food guides evolved: Food Guide Pyramid (1992), MyPyramid (2005), MyPlate (2011)
MyPlate: 5 food groups + oils, emphasizes fruits, vegetables, whole grains, varied proteins, low-fat dairy, less salt/sugar/saturated fat
MyPlate resources: online tools, culturally flexible guidance

Dietary guidelines

Updated every 5 years for ages 2+, focus on disease prevention and health promotion
Key limits:
- Added sugars: <10% of daily calories (none for infants/toddlers)
- Saturated fat: <10% of daily calories
- Sodium: <2300 mg/day (age 14+)
- Alcohol: ≤2 drinks/day (men), ≤1 drink/day (women)
Emphasize nutrient-rich foods, portion control

Food labels

Nutrition Facts panel: shows nutrient amounts (g/mg) and % Daily Value (DV) based on 2000-calorie diet
Key nutrients to monitor: calories, fat (saturated/trans), cholesterol, sodium, carbohydrates, added sugars
Ensure sufficient: fiber, protein, vitamin D, calcium, iron, potassium

Ingredient lists

Ingredients listed by weight, most to least
Identify trans fats: look for “hydrogenated” or “partially hydrogenated oil”
Check for and avoid unwanted ingredients (e.g., high-fructose corn syrup, food colorings)
Allergen identification: top 8 allergens must be disclosed; advisory statements are optional

Next | 37.4 Diets for chronic conditions

Dietary guidance and food labels

Food guides and dietary guidelines

For over a century, the US Department of Agriculture (USDA) has provided food guides to the public. Some of the more recent guides include the following:

1992: Food Guide Pyramid, which showed the five basic food groups arranged in a pyramid. The lower part of the pyramid consisted of the food groups that made up the majority of the daily diet. People were to eat less of the food groups at the top of the pyramid.
2005: MyPyramid Food Guidance System, which continued with the pyramid design but added physical activity and oils.
2011: MyPlate was introduced and later updated with the 2020 Dietary Guidelines for Americans.

MyPlate

MyPlate focuses on making healthy food choices because everything eaten matters. Some key messages are included with these dietary guidelines:

Fill half the plate with fruits and vegetables. Focus on whole fruits and vary the types of vegetables.
Make half of the grains eaten each day whole grains.
Vary the types of proteins eaten.
Move to low-fat or fat-free milk and yogurt.
Choose foods and beverages with less added salt, sugars, and saturated fats.

Dietary guidelines

Key recommendations from the 2020–2025 Dietary Guidelines for Americans include those listed with MyPlate, in addition to the following:

Added sugars: Limit to less than 10% of calories per day starting at age 2. Avoid for infants and toddlers
Saturated fat: Limit to less than 10% of calories per day starting at age 2. Examples of saturated fats include butter, whole milk, fatty meats, coconut oil, and palm oil.
Sodium: Limit to less than 2300 milligrams (mg) per day for those age 14 and older.
Alcoholic beverages: Men should limit intake to two drinks or less per day. Women should limit intake to one drink or less per day.
Pay attention to portion sizes.
Food choices should be rich in nutrients.

Food labels

Reading a food label

When reading the nutrition facts, start at the top and work down:

Check the calories per serving. If you eat the entire container and it consists of two servings, you need to double the calories.
Check the amount of fat. Limit the saturated fat intake and avoid trans fats.
The amounts listed for cholesterol, sodium, total carbohydrates, and added sugars are also numbers to consider. Choose foods with low amounts of these nutrients.
Examine the dietary fiber, protein, vitamin D, calcium, iron, and potassium. Make sure you are getting enough of these beneficial nutrients.

Ingredient lists

To look for trans fats: Even if the nutrition information indicates 0 grams of trans fats, the product may still contain less than 0.5 gram of trans fats per serving. Look for ingredients such as “hydrogenated” or “partially hydrogenated oil.” This indicates the presence of trans fats. So even if the nutrition information indicates 0 grams of trans fats, you may quickly reach your daily limit if you eat more than one serving.
To avoid certain ingredients: Some people try to avoid ingredients such as high-fructose corn syrup and certain food colorings.
To identify allergens: More than 160 foods have been found to be allergens. The government has identified eight allergens—milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans—that make up about 90% of all food allergy reactions. Laws regulating food labeling require manufacturers to indicate if any of the top allergens are in the food product. Advisory statements, such as “May contain peanuts” or “Made in a factory that also processes tree nuts,” are optional and not required by law.

Achievable CCMA

37. Metabolism and core nutrient roles

Our CCMA course is currently in development and is a work-in-progress.

Dietary guidance and food labels

6 min read

Font

Discuss

Feedback

Food guides and dietary guidelines

For over a century, the US Department of Agriculture (USDA) has provided food guides to the public. Some of the more recent guides include the following:

1992: Food Guide Pyramid, which showed the five basic food groups arranged in a pyramid. The lower part of the pyramid consisted of the food groups that made up the majority of the daily diet. People were to eat less of the food groups at the top of the pyramid.
2005: MyPyramid Food Guidance System, which continued with the pyramid design but added physical activity and oils.
2011: MyPlate was introduced and later updated with the 2020 Dietary Guidelines for Americans.

MyPlate

MyPlate focuses on making healthy food choices because everything eaten matters. Some key messages are included with these dietary guidelines:

Fill half the plate with fruits and vegetables. Focus on whole fruits and vary the types of vegetables.
Make half of the grains eaten each day whole grains.
Vary the types of proteins eaten.
Move to low-fat or fat-free milk and yogurt.
Choose foods and beverages with less added salt, sugars, and saturated fats.

Dietary guidelines

Key recommendations from the 2020–2025 Dietary Guidelines for Americans include those listed with MyPlate, in addition to the following:

Added sugars: Limit to less than 10% of calories per day starting at age 2. Avoid for infants and toddlers
Saturated fat: Limit to less than 10% of calories per day starting at age 2. Examples of saturated fats include butter, whole milk, fatty meats, coconut oil, and palm oil.
Sodium: Limit to less than 2300 milligrams (mg) per day for those age 14 and older.
Alcoholic beverages: Men should limit intake to two drinks or less per day. Women should limit intake to one drink or less per day.
Pay attention to portion sizes.
Food choices should be rich in nutrients.

Food labels

Reading a food label

When reading the nutrition facts, start at the top and work down:

Check the calories per serving. If you eat the entire container and it consists of two servings, you need to double the calories.
Check the amount of fat. Limit the saturated fat intake and avoid trans fats.
The amounts listed for cholesterol, sodium, total carbohydrates, and added sugars are also numbers to consider. Choose foods with low amounts of these nutrients.
Examine the dietary fiber, protein, vitamin D, calcium, iron, and potassium. Make sure you are getting enough of these beneficial nutrients.

Ingredient lists

To look for trans fats: Even if the nutrition information indicates 0 grams of trans fats, the product may still contain less than 0.5 gram of trans fats per serving. Look for ingredients such as “hydrogenated” or “partially hydrogenated oil.” This indicates the presence of trans fats. So even if the nutrition information indicates 0 grams of trans fats, you may quickly reach your daily limit if you eat more than one serving.
To avoid certain ingredients: Some people try to avoid ingredients such as high-fructose corn syrup and certain food colorings.
To identify allergens: More than 160 foods have been found to be allergens. The government has identified eight allergens—milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans—that make up about 90% of all food allergy reactions. Laws regulating food labeling require manufacturers to indicate if any of the top allergens are in the food product. Advisory statements, such as “May contain peanuts” or “Made in a factory that also processes tree nuts,” are optional and not required by law.

Food guides and dietary guidelines

USDA food guides evolved: Food Guide Pyramid (1992), MyPyramid (2005), MyPlate (2011)
MyPlate: 5 food groups + oils, emphasizes fruits, vegetables, whole grains, varied proteins, low-fat dairy, less salt/sugar/saturated fat
MyPlate resources: online tools, culturally flexible guidance

Dietary guidelines

Updated every 5 years for ages 2+, focus on disease prevention and health promotion
Key limits:
- Added sugars: <10% of daily calories (none for infants/toddlers)
- Saturated fat: <10% of daily calories
- Sodium: <2300 mg/day (age 14+)
- Alcohol: ≤2 drinks/day (men), ≤1 drink/day (women)
Emphasize nutrient-rich foods, portion control

Food labels

Nutrition Facts panel: shows nutrient amounts (g/mg) and % Daily Value (DV) based on 2000-calorie diet
Key nutrients to monitor: calories, fat (saturated/trans), cholesterol, sodium, carbohydrates, added sugars
Ensure sufficient: fiber, protein, vitamin D, calcium, iron, potassium

Ingredient lists

Ingredients listed by weight, most to least
Identify trans fats: look for “hydrogenated” or “partially hydrogenated oil”
Check for and avoid unwanted ingredients (e.g., high-fructose corn syrup, food colorings)
Allergen identification: top 8 allergens must be disclosed; advisory statements are optional

Next | 37.4 Diets for chronic conditions

Dietary guidance and food labels

Food guides and dietary guidelines

For over a century, the US Department of Agriculture (USDA) has provided food guides to the public. Some of the more recent guides include the following:

1992: Food Guide Pyramid, which showed the five basic food groups arranged in a pyramid. The lower part of the pyramid consisted of the food groups that made up the majority of the daily diet. People were to eat less of the food groups at the top of the pyramid.
2005: MyPyramid Food Guidance System, which continued with the pyramid design but added physical activity and oils.
2011: MyPlate was introduced and later updated with the 2020 Dietary Guidelines for Americans.

MyPlate

MyPlate focuses on making healthy food choices because everything eaten matters. Some key messages are included with these dietary guidelines:

Fill half the plate with fruits and vegetables. Focus on whole fruits and vary the types of vegetables.
Make half of the grains eaten each day whole grains.
Vary the types of proteins eaten.
Move to low-fat or fat-free milk and yogurt.
Choose foods and beverages with less added salt, sugars, and saturated fats.

Dietary guidelines

Key recommendations from the 2020–2025 Dietary Guidelines for Americans include those listed with MyPlate, in addition to the following:

Added sugars: Limit to less than 10% of calories per day starting at age 2. Avoid for infants and toddlers
Saturated fat: Limit to less than 10% of calories per day starting at age 2. Examples of saturated fats include butter, whole milk, fatty meats, coconut oil, and palm oil.
Sodium: Limit to less than 2300 milligrams (mg) per day for those age 14 and older.
Alcoholic beverages: Men should limit intake to two drinks or less per day. Women should limit intake to one drink or less per day.
Pay attention to portion sizes.
Food choices should be rich in nutrients.

Food labels

Reading a food label

When reading the nutrition facts, start at the top and work down:

Check the calories per serving. If you eat the entire container and it consists of two servings, you need to double the calories.
Check the amount of fat. Limit the saturated fat intake and avoid trans fats.
The amounts listed for cholesterol, sodium, total carbohydrates, and added sugars are also numbers to consider. Choose foods with low amounts of these nutrients.
Examine the dietary fiber, protein, vitamin D, calcium, iron, and potassium. Make sure you are getting enough of these beneficial nutrients.

Ingredient lists

To look for trans fats: Even if the nutrition information indicates 0 grams of trans fats, the product may still contain less than 0.5 gram of trans fats per serving. Look for ingredients such as “hydrogenated” or “partially hydrogenated oil.” This indicates the presence of trans fats. So even if the nutrition information indicates 0 grams of trans fats, you may quickly reach your daily limit if you eat more than one serving.
To avoid certain ingredients: Some people try to avoid ingredients such as high-fructose corn syrup and certain food colorings.
To identify allergens: More than 160 foods have been found to be allergens. The government has identified eight allergens—milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans—that make up about 90% of all food allergy reactions. Laws regulating food labeling require manufacturers to indicate if any of the top allergens are in the food product. Advisory statements, such as “May contain peanuts” or “Made in a factory that also processes tree nuts,” are optional and not required by law.