Campbell culinary institute, david landers

Campbell’s Culinary & Baking Institute merges menu trends with food formulation.

Authentic/Ethnic / Foodservice / Breakfast, Cereals & Bars

Not Making MyPlate

February 16, 2012
/ Print / Reprints /
/ Text Size+
Most Americans’ plates do not resemble the nutritionally-balanced quadrants on the USDA’s MyPlate (the new federal guidelines for a healthful daily diet). So note market research firm The NPD Group’s new food and beverage findings, as reported in an online article by (December 13, 2011).
Fish and veggies

In fact, few of the average consumers’ plates even come close to the ideal. Using NPD’s National Eating Trends research, which continually tracked eating and drinking habits of U.S. consumers for more than 30 years, MyPlate days were calculated based on consumers who, on the same day, achieved at least 70% of the daily recommended intake for dairy, fruit, grains, protein and vegetables. For the average consumer, only 2% of their MyPlate-attainment days (about 7 days per year) came near the USDA’s guidelines.

More alarming was the revelation that, when a “MyPlate day” was achieved, people were more likely to consume more than three meals on that day.
Darren Seifer, NPD food and beverage industry analyst, commented: “Clearly there is a need for consumers to change their eating behaviors. With more than 65% of adults in NPD’s nationally representative consumer panel classified as either overweight or obese, the necessity behind change could not be more apparent.”

Although most consumers are seemingly more aware of what they are supposed to eat to maintain a healthy diet, sometimes what they actually eat is totally different. Since the MyPlate program was only released last year, time will tell if consumers’ eating behavior will change for the better.

You must login or register in order to post a comment.



Air Products Video


2014 Prepared Foods

April 2014 cover, prepared Foods

2014 April

Check out the April 2014 issue of Prepared Foods, with features on new gourmet trends, sodium functionality, and much more!

Table Of Contents Subscribe


Vegetable Oils in Food Technology
Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Edition

Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry.

More Products


Benecol Case Study: Reducing Cholesterol

Bread and Butter

Purchase Report Here

Benecol is a brand licensed by Finnish company, Raisio Group. Branded products include a range of cholesterol-lowering food goods such as fat spreads, yogurts, milk, bread, and soy drinks. Market Line

Food Master

food master 2013Food Master 2013 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit to learn more.


Facebook icon Twitter icon  YouTube iconLinkedIn icon