Similarities:
1- All of the institutions seem to agree that the four most essential food groups that should be incorporated in every meal are: protein, vegetables, fruits, and grains.
2- In all 3 plates, the portion sizes appear to be identical, with vegetables being the most abundant and fruits being the least.
3- 2 of the plates don't count starchy vegetables as part of the vegetable portion.
Differences:
1- Not all the plates agree on the addition of healthy oils.
2- The plate without oil is the only plate recommending dairy alongside a meal.
3- In one of the plates, starchy vegetables are not counted as a vegetable and shares a category with whole grains.
I was surprised to see all the plates agreed on the same main food groups and the same portion sizes. It seems the Dietary industry all hold the main foundations of a plate to a certain standard. What I found interesting was how one of the plates (ChooseMyPlate.gov) seemed to differ from the rest, and then I realized that I had seen posters of this plate hung up in my middle school. I think this plate differs from the rest because its target audience is aimed towards developing children. The plate/graph is simple and dairy is added to encourage kids to drink more milk. The other two graphs must be aimed toward capable adults because it adds the use of oils. I wonder if oils aren't added in the simpler plate because it is assumed children can't use oil to cook, or they are receiving the benefits of oil in the form of milk.
This week's challenge asked for a "go-to meal" that fit the USDA plate recommendations so I thought, what is more go-to than fried rice? I started with romaine lettuce that I chopped and threw in a pan, fried on high with oil, water and garlic powder (I ran out of garlic). Then I chopped onions and mushrooms, beat two eggs (seasoned) and cooked rice which I then chilled in freezer for 20 minutes. After the lettuce was done frying, I cooked the mushrooms and onions first with avocado oil then added rice and eggs. Add soy sauce to taste then seasoned with black pepper. This simple meal fulfills all recommendations from a USDA plate, with the egg serving as protein and dairy, white rice as whole grains (I didn't have actual whole grains), onions, mushrooms and lettuce as vegetables, and avocado oil as healthy fats. Only fruit I had was a dragonfruit my mom left when she visited so I ate that and in case eggs wasn't dairy enough I drink milk.
This week's challenge asked for a "go-to meal" that fit the USDA plate recommendations so I thought, what is more go-to than fried rice? I started with romaine lettuce that I chopped and threw in a pan, fried on high with oil, water and garlic powder (I ran out of garlic). Then I chopped onions and mushrooms, beat two eggs (seasoned) and cooked rice which I then chilled in freezer for 20 minutes. After the lettuce was done frying, I cooked the mushrooms and onions first with avocado oil then added rice and eggs. Add soy sauce to taste then seasoned with black pepper. This simple meal fulfills all recommendations from a USDA plate, with the egg serving as protein and dairy, white rice as whole grains (I didn't have actual whole grains), onions, mushrooms and lettuce as vegetables, and avocado oil as healthy fats. Only fruit I had was a dragonfruit my mom left when she visited so I ate that and in case eggs wasn't dairy enough I drink milk.
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