Standard Serving Sizes Table
Nutrition & Sports Nutrition Reference Tables
Standard Serving Sizes Table
USDA MyPlate uses food-group equivalents; these are not automatically identical to diabetes exchanges or an athlete meal portion.
| Group | Equivalent concept | Interpretation |
|---|---|---|
| Fruit and vegetables | Cup-equivalents | Form and leafy volume affect equivalents |
| Grains | Ounce-equivalents | Cooked and dry volumes differ |
| Dairy | Cup-equivalents | Fortified alternatives vary |
| Protein foods | Ounce-equivalents | Different foods have defined equivalents |
| Oils | Amounts depend on the dietary pattern | Not a separate universal athlete serving |
Food Group is a category of foods sharing nutritional features or uses that helps simplify meal planning. A food group is not the same as a nutrient: grains are not pure carbohydrate, and protein-food groups do not contain only protein.
Groups: Food groups are defined by nutritional similarities or culinary use, and their boundaries differ somewhat between guidelines. Grains, fruit, vegetables, protein foods, and dairy or suitable alternatives are examples. Depending on the framework, pulses may fit more than one group; no single group supplies every nutritional need.
Food mixtures: Most foods provide several nutrients together. Lentils, for example, contain carbohydrate and fibre as well as protein, while milk can provide protein and calcium. Assigning each food to just one nutrient therefore simplifies its actual composition.
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