Who Created the Healthy Eating Plate: A Guide to Its Origins and Purpose

In September 2011, nutrition experts at the Harvard T.H. Chan School of Public Health and Harvard Health Publishing released the Healthy Eating Plate, an evidence-based alternative to the USDA's MyPlate graphic. This was a direct response to a perceived lack of scientific clarity and commercial influence in government-issued dietary advice.

Quick Summary

The Healthy Eating Plate was created by Harvard nutrition scientists to offer a superior visual guide for balanced meals, emphasizing food quality over quantity and avoiding industry influence. It provides specific advice on proteins, whole grains, and fats, contrasting sharply with less detailed government models.

Key Points

• Created by Harvard: The Healthy Eating Plate was developed by nutrition experts at the Harvard T.H. Chan School of Public Health and Harvard Health Publishing in 2011.

• Improved Accuracy: It was created as a superior alternative to the USDA's MyPlate, providing more specific and accurate dietary advice based on the latest science.

• Focus on Food Quality: The guide emphasizes the quality of food (e.g., whole grains over refined, healthy fats) rather than just general food groups.

• Discourages Unhealthy Items: Unlike MyPlate, it explicitly warns against sugary drinks, processed meats, and excessive red meat consumption.

• Emphasizes Vegetables: Half of the plate is dedicated to vegetables and fruits, with a specific note to exclude potatoes and french fries.

• Includes Physical Activity: A runner icon on the placemat visually incorporates the importance of physical activity alongside healthy eating.

• Unbiased and Updatable: As an independent entity, Harvard's guide is not influenced by agricultural policy and can be updated to reflect new research.

The Flaws in Existing Government Guidance

Historically, public nutrition advice in the U.S., primarily from the U.S. Department of Agriculture (USDA), has faced criticism for being influenced by agricultural interests rather than focusing solely on public health. Earlier guides like the Food Guide Pyramid and MyPyramid were seen by many nutrition scientists as potentially misleading. Issues included a lack of distinction between refined and whole grains and between healthy and unhealthy fats.

When MyPlate was launched by the USDA in 2011, it still had shortcomings. According to Harvard researchers, MyPlate didn't adequately distinguish between healthy and unhealthy proteins, lacked specific guidance on different types of fats, and promoted high dairy consumption without strong scientific backing. This meant a meal following MyPlate could still be unhealthy.

The Harvard Response: A Better, Evidence-Based Plate

To address these issues, nutrition experts at the Harvard T.H. Chan School of Public Health created the Healthy Eating Plate. Key figures involved included Dr. Walter C. Willett, a leading epidemiologist and nutritionist. The Harvard team developed their guide based on extensive, long-term research, such as the Nurses' Health Study, ensuring the recommendations were scientifically sound. Their aim was to provide a simple, practical guide focusing on food quality to help reduce the risk of chronic diseases.

Core Differences and Recommendations

Feature	Harvard Healthy Eating Plate	USDA MyPlate
Focus on Diet Quality	Yes, highly specific about healthy choices within food groups.	Limited, with less specific advice on food quality.
Vegetables & Fruits	Fill half the plate; emphasizes variety; excludes potatoes due to high glycemic load.	Fill half the plate; includes potatoes as a vegetable.
Grains	Fill one-quarter of the plate; specifies whole grains; limits refined grains like white bread and white rice.	Fill one-quarter of the plate; simply recommends "grains"; does not emphasize whole grains.
Protein	Fill one-quarter of the plate; specifies healthy protein sources like fish, poultry, beans, and nuts; recommends limiting red meat and cheese; avoid processed meats.	Fill one-quarter of the plate; does not distinguish between healthy and unhealthy protein sources.
Healthy Oils	Explicitly included and encouraged in moderation.	Not addressed directly on the main graphic.
Beverages	Encourages water, tea, or coffee; warns against sugary drinks.	Emphasizes dairy consumption and is silent on sugary drinks.
Physical Activity	An active figure on the placemat emphasizes its importance.	Included as a text message, but less visually prominent.

How to Build a Meal with the Healthy Eating Plate

The Healthy Eating Plate offers a simple visual guide for creating balanced meals. Half your plate should be filled with a variety of colorful vegetables and fruits, explicitly excluding potatoes and french fries. A quarter of your plate should consist of healthy protein sources like fish, poultry, beans, or nuts, while limiting red and processed meats. The remaining quarter is for whole grains such as brown rice or quinoa, prioritizing them over refined grains. Using healthy oils in moderation is encouraged, and water, tea, or coffee are recommended over sugary drinks. Physical activity is also highlighted as an essential part of a healthy lifestyle. The Healthy Eating Plate's principles are adaptable to many cuisines, making it a flexible tool for healthy eating.

Conclusion

The Healthy Eating Plate was created by nutrition experts at the Harvard T.H. Chan School of Public Health to offer a clear, evidence-based, and independent alternative to government dietary guidelines. Championed by researchers like Dr. Walter C. Willett, it focuses on the quality of food, recommending whole grains, healthy proteins and fats, and abundant vegetables, while advising against processed foods and sugary drinks. By providing more specific and accurate advice, the Healthy Eating Plate serves as a vital tool for building balanced meals and reducing the risk of chronic diseases. Its development was a crucial step in providing unbiased nutritional guidance grounded purely in public health science, maintaining relevance as new research emerges. For more details, consult Harvard's Nutrition Source at The Nutrition Source.

Frequently Asked Questions

Who led the development of the Healthy Eating Plate at Harvard?

The Healthy Eating Plate was developed by nutrition experts at the Harvard T.H. Chan School of Public Health, with prominent guidance from individuals like Dr. Walter C. Willett, a leading epidemiologist and nutritionist.

When was the Healthy Eating Plate created?

The Healthy Eating Plate was officially released in September 2011 by the Harvard T.H. Chan School of Public Health and Harvard Health Publishing.

Why is the Healthy Eating Plate considered more reliable than MyPlate?

The Healthy Eating Plate is based on independent, evidence-based science from extensive research, free from the agricultural industry influence that has historically affected the USDA's MyPlate recommendations.

Does the Healthy Eating Plate recommend dairy products?

The guide recommends limiting dairy to one to two servings per day and suggests water as the primary beverage. This differs significantly from MyPlate, which emphasizes dairy more heavily.

What kind of protein does the Healthy Eating Plate suggest?

It suggests healthy protein sources like fish, poultry, beans, and nuts. It also advises limiting red meat and cheese and avoiding processed meats.

Are potatoes included in the vegetable category on the Harvard plate?

No, potatoes and french fries are intentionally excluded from the vegetable section because they contain rapidly digested starch, which has a negative impact on blood sugar levels.

Is the Healthy Eating Plate intended for all people?

Yes, the Healthy Eating Plate provides a universal framework for creating healthy meals and is adaptable to various dietary needs and cultural contexts. It can be used by anyone seeking general guidance on balanced eating.