What are the dietary guidelines of americans, 2015-2020?

Explanation:

Facts About Nutrition- and Physical Activity-Related Health Conditions in the United States

Table 1-1

Healthy U.S.-Style Eating Pattern at the 2,000-Calorie Level, With Daily or Weekly Amounts From Food Groups, Subgroups, and Components

Table 1-2

Composition of the Healthy Mediterranean-Style and Healthy Vegetarian Eating Patterns at the 2,000-Calorie Level, With Daily or Weekly Amounts From Food Groups, Subgroups, and Components

Table 2-1

Examples of Vegetables in Each Vegetable Subgroup

Table A1-1

Physical Activity Guidelines for Americans Recommendations

Table A1-2

Federal Physical Activity Resources

Table A2-1

Estimated Calorie Needs per Day, by Age, Sex, and Physical Activity Level

Table A3-1

Healthy U.S.-Style Eating Pattern: Recommended Amounts of Food From Each Food Group at 12 Calorie Levels

Table A4-1

Healthy Mediterranean-Style Eating Pattern: Recommended Amounts of Food From Each Food Group at 12 Calorie Levels

Table A5-1

Healthy Vegetarian Eating Pattern: Recommended Amounts of Food From Each Food Group at 12 Calorie Levels

Table A6-1

Body Mass Index (BMI) and Corresponding Body Weight Categories for Children and Adults

Table A7-1

Daily Nutritional Goals for Age-Sex Groups Based on Dietary Reference Intakes and Dietary Guidelines Recommendations

Table A8-1

Federal Nutrition and Physical Activity Resources

Table A9-1

Alcoholic Drink-Equivalents of Select Beverages

Table A10-1

Potassium: Food Sources Ranked by Amounts of Potassium and Energy per Standard Food Portions and per 100 Grams of Foods

Table A11-1

Calcium: Food Sources Ranked by Amounts of Calcium and Energy per Standard Food Portions and per 100 Grams of Foods

Table A12-1

Vitamin D: Food Sources Ranked by Amounts of Vitamin D and Energy per Standard Food Portions and per 100 Grams of Foods

Table A13-1

Dietary Fiber: Food Sources Ranked by Amounts of Dietary Fiber and Energy per Standard Food Portions and per 100 Grams of Foods

Table A14-1

Recommended Safe Minimum Internal Temperatures

answer: b. reduces acid production to slow digestion

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