The objective was to determine if individuals could plan a diet that met the Dietary Guidelines (DG) using MyPlate as a guide. Participants (n=73) were 38.9±17.0 years of age, with 97% being Non-Hispanic White, 95% having some college education, and Body Mass Index (BMI) of 26.7±5.9. Participants used MyPlate to plan a one-day menu using food models. Nutrition literacy, nutrition scanning behavior, and nutrition information-seeking experience were assessed. Menus were analyzed using Nutrition Data Systems for Research and were compared to individualized DG recommendations. A multiple linear regression examined what characteristics predicted energy difference scores (difference between energy from menu and DG). Participant menus were lower in energy, grains, and dairy; and higher in fruits and vegetables than DGs (p < 0.001). The regression model was significant (R2 = 0.24; p < 0.01) with sex (B = -386.92; p < 0.05), BMI (B = 29.29; p < 0.05) with nutrition information-seeking experience (B = 44.90; p < 0.05) predicting energy difference score. Being male, having a higher BMI, and experiencing more frustration during nutrition informationseeking were associated with higher energy difference scores. It was challenging for this sample of well-educated individuals to make food selections that met the DGs.
Castellanos, D. C.
(2016). Translating MyPlate into Food Selections that Meet Dietary Guidelines Recommendations.
Journal of Human Sciences and Extension, 4(3), 7.
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.