For decades, the standard concept of nutrition for many Americans was based on the iconic food pyramid, which famously depicted five core food groups. However, the origin of this concept is not as straightforward as it seems. The U.S. Department of Agriculture (USDA) has provided nutritional guidance since the early 20th century, and the grouping of foods has changed multiple times to reflect new scientific understanding and public health priorities.
Early USDA Food Guides: More Than Just Five
The USDA's history of food recommendations stretches back to 1916, but its first major group-based guidance appeared during World War II, a time of food rationing.
The Basic Seven
In 1943, the USDA published the 'Basic Seven' food guide. This guide was designed to ensure citizens received adequate nutrition during wartime shortages and included seven categories:
- Green and yellow vegetables
- Oranges, tomatoes, and grapefruit
- Potatoes and other fruits and vegetables
- Milk and milk products
- Meat, poultry, fish, eggs, beans, peas, and nuts
- Bread, flour, and cereals
- Butter and fortified margarine
The Basic Four
Recognizing the complexity of the 'Basic Seven,' the USDA simplified its advice in 1956 with the introduction of the 'Basic Four' guide. This version condensed the food groups into four categories, which were used until the late 1970s:
- Milk products
- Meat (including poultry, fish, eggs, beans, and nuts)
- Fruits and vegetables
- Grains (bread and cereal)
The Rise of the Food Pyramid and the Modern Five Groups
In the late 1970s, rising rates of chronic diseases linked to excess fat, sweets, and sodium spurred the USDA to add a fifth category to its guidance for foods to be consumed in moderation. This set the stage for the famous Food Guide Pyramid.
The 1992 Food Guide Pyramid
Released in 1992, the Food Guide Pyramid provided a visual representation of how to eat for a balanced diet. The pyramid's base, representing the largest portion of a person's diet, was grains, while the tip, to be consumed sparingly, was fats, oils, and sweets. It featured six categories, not five, although the top tier was technically not a standard food group. The pyramid concept was actually first published in Sweden in 1974, and the USDA adapted it for the American audience.
The Shift to MyPlate
The USDA replaced the Food Guide Pyramid with the MyPlate icon in 2011. This new graphic used a simpler plate-based design to visually represent the five food groups: fruits, vegetables, grains, protein foods, and dairy. MyPlate serves as an easy-to-understand visual cue, shifting away from the more complex servings advice of the pyramid.
Comparing the USDA's Evolving Guides
Over the years, the USDA's guidance has become more simplified and visual to help consumers better understand their dietary needs. The comparison below highlights the change from the 1992 Food Guide Pyramid to the 2011 MyPlate.
| Feature | 1992 Food Guide Pyramid | 2011 MyPlate |
|---|---|---|
| Visual Shape | Pyramid, with serving amounts listed | A plate and cup, emphasizing proportions |
| Food Group Representation | Grains at the bottom, moving to fruits/vegetables, then meat/dairy, with fats/sweets at the top | A divided plate (fruits, vegetables, grains, protein) with a separate dairy circle |
| Number of Groups | Six distinct horizontal levels, with the top level for fats and sweets | Five explicit food groups |
| Serving Guidance | Recommended daily servings for each level, e.g., 6-11 servings of grains | Proportions shown by section size; online resources provide specific amounts |
| Exercise Guidance | Added in the 2005 MyPyramid update via a person climbing stairs | Separate physical activity resources available online |
MyPlate's Five Modern Food Groups
MyPlate clearly outlines the five food groups that should form the basis of a balanced diet today.
- Fruits: Any fruit or 100% fruit juice counts toward the fruit group. A variety of fruits is encouraged.
- Vegetables: All vegetables and 100% vegetable juice are included. The USDA encourages a variety of colors, including dark-green, red, orange, and starchy vegetables.
- Grains: Any food made from wheat, rice, oats, cornmeal, barley, or another cereal grain is a grain product. This includes bread, pasta, and cereal. At least half of all grains should be whole grains.
- Protein Foods: This group includes meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds. The focus is on choosing lean protein options.
- Dairy: Foods made from milk, such as cheese, yogurt, and fortified soy milk, are in this group.
Conclusion: More Than a Simple Answer
The question, did the USDA establish the five food groups, reveals a rich history of evolving dietary science and public communication. The answer is no; the USDA started with a more complex system and only settled on the familiar five-group structure with the introduction of MyPlate in 2011, after many revisions and changes. This journey from the Basic Seven to the iconic Food Guide Pyramid and finally to the modern MyPlate shows the continuous effort to refine dietary advice based on the latest scientific findings. For anyone seeking to follow current nutritional recommendations, the MyPlate model and its associated resources offer a clear, actionable guide to building a healthy eating pattern today. For more information, visit the official MyPlate website.
The Legacy of Evolving Nutritional Advice
- The USDA has consistently adapted its dietary guidelines based on new scientific information and public health needs.
- The concept of dividing food into groups is an educational tool that simplifies complex nutritional science for the public.
- While the visual format and number of groups have changed, the core message of eating a balanced, varied diet has remained a constant goal.
- Modern dietary guides, like MyPlate, emphasize proportions and overall eating patterns rather than just focusing on serving counts.
- The history of USDA guides highlights a shift from focusing solely on nutrient adequacy to also addressing the moderation of less healthy food components.
