Tag: Food guides

According to the World Health Organization, unhealthy diets are a leading global risk to health. Understanding the role and significance of food guides in human nutrition is crucial for translating complex dietary science into practical advice for the public, helping to combat malnutrition and chronic disease worldwide.

The earliest governmental dietary guidance focused on preventing acute nutrient deficiencies, such as scurvy and rickets, in populations. This historical foundation helps explain why they are called Dietary Guidelines today—broad, science-based recommendations designed to improve overall health and prevent chronic disease.

According to the World Health Organization, a healthy diet is essential for protecting against many chronic noncommunicable diseases. This is precisely what the Dietary Guidelines are useful for, translating complex science into actionable advice for the public and policymakers alike.

Created by experts at Harvard T.H. Chan School of Public Health, the Healthy Eating Plate offers more specific and scientifically-based guidance than the USDA's MyPlate. This article will explain how does the Harvard Healthy Eating Plate differ from MyPlate across key dietary areas.