Version May 2024
| Food group or subgroup | Calorie level* | |||||
| 1800¶ | 2000¶ | 2200 | 2400 | 2600 | 2800 | |
| Vegetables (cup eq/day)Δ | 2.5 | 2.5 | 3 | 3 | 3.5 | 3.5 |
| Vegetable subgroups in weekly amounts | ||||||
| Dark-green (cup eq/wk) | 1.5 | 1.5 | 2 | 2 | 2.5 | 2.5 |
| Red & orange (cup eq/wk) | 5.5 | 5.5 | 6 | 6 | 7 | 7 |
| Beans, peas, lentils (cup eq/wk) | 1.5 | 1.5 | 2 | 2 | 2.5 | 2.5 |
| Starchy (cup eq/wk) | 5 | 5 | 6 | 6 | 7 | 7 |
| Other vegetables (cup eq/wk) | 4 | 4 | 5 | 5 | 5.5 | 5.5 |
| Fruits (cup eq/day)Δ | 1.5 | 2 | 2 | 2 | 2 | 2.5 |
| Grains (ounce eq/day)◊ | 6 | 6 | 7 | 8 | 9 | 10 |
| Whole grains (ounce eq/day) | 3 | 3 | 3.5 | 4 | 4.5 | 5 |
| Refined grains (ounce eq/day) | 3 | 3 | 3.5 | 4 | 4.5 | 5 |
| Dairy (cup eq/day)§ | 3 | 3 | 3 | 3 | 3 | 3 |
| Protein foods (ounce eq/day)¥ | 5 | 5.5 | 6 | 6.5 | 6.5 | 7 |
| Protein foods subgroups in weekly amounts | ||||||
| Meats, poultry, eggs (ounce eq/wk) | 23 | 26 | 28 | 31 | 31 | 33 |
| Seafood (ounce eq/wk)‡ | 8 | 8 | 9 | 10 | 10 | 10 |
| Nuts, seeds, soy products (ounce eq/wk) | 4 | 5 | 5 | 5 | 5 | 6 |
| Oils (grams/day) | 24 | 27 | 29 | 31 | 34 | 36 |
| Limit on calories for other uses (kcal/day) | 140 | 240 | 250 | 320 | 350 | 370 |
eq: equivalent; wk: week.
* Calorie level ranges include calorie estimates for women during the first trimester of pregnancy when calorie needs generally do not increase compared to prepregnancy needs. Calorie needs can be estimated with a DRI calculator: https://nal.usda.gov/fnic/dri-calculator/
¶ Calorie levels of 1800 and 2000 will typically be appropriate only in the first trimester of pregnancy.
Δ Vegetables, Fruits (1 cup eq): 1 cup raw or cooked vegetable or fruit; 1 cup vegetable or fruit juice; 2 cups leafy salad greens; ½ cup dried fruit or vegetable.
◊ Grains (1 ounce eq): ½ cup cooked rice, pasta, or cereal; 1 ounce dry pasta or rice; 1 medium (1 ounce) slice bread, tortilla, or flatbread; 1 ounce of ready-to-eat cereal (about 1 cup of flaked cereal).
§ Dairy (1 cup eq): 1 cup milk, yogurt, or fortified soymilk; 1 ½ ounces natural cheese (e.g. cheddar) or 2 ounces processed cheese.
¥ Protein Foods (1 ounce eq): 1 ounce lean meats, poultry, or seafood; 1 egg; ¼ cup cooked beans or tofu; 1 tbsp nut or seed butter; ½ ounce nuts or seeds.
‡ Seafood choices should be options lowest in methylmercury. Refer to FDA and EPA websites for more information: https://www.fda.gov/food/consumers/advice-about-eating-fish
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