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A food guide pyramid is triangular or pyramid-shaped nutrition guide divided into sections that show the recommended intake of each food group. The first food pyramid was published in Sweden in 1974. The most widely known food pyramid was introduced by the United States Department of Agriculture in 1992, which updated it in 2005 and replaced it in 2011.[1] Several other countries andorganizations have also published food pyramids.[2]

Origin
Amid high food prices in 1972, Sweden's National Board of Health and Welfare developed the idea of "basic foods" that were both cheap and nutritious, and "supplemental foods" that added nutrition missing from the basic foods. Anna Britt Agnsäter, head of the test kitchen at KF, a consumer co-op that worked with the Board, held a lecture the nextyear on how to illustrate these food groups. Attendee Fjalar Clemes suggested a triangle displaying basic foods at the base. Agnsäter developed the idea into the first food pyramid, which was introduced to the public in 1974 in KF's Vi magazine. The pyramid was divided into basic foods at the base, including milk, cheese, margarine, bread, cereals and potatoes; a large section of supplementalvegetables and fruit; and an apex of supplemental meat, fish and eggs. The pyramid competed with the National Board's "dietary circle," which KF saw as problematic for resembling a cake divided into seven slices, and for not indicating how much of each food should be eaten. While the Board distanced itself from the pyramid, KF continued to promote it, and food pyramids were developed in otherScandinavian countries, plus West Germany, Japan and Sri Lanka. The United States later developed its first food pyramid in 1992.[3][4][5]
History
The USDA food pyramid was created in 1992 and divided into six horizontal sections containing depictions of foods from each section's food group. It was updated in 2005 with colorful vertical wedges replacing the horizontal sections and renamed MyPyramid.MyPyramid was often displayed with the food images absent, creating a more abstract design.
In an effort to restructure food nutrition guidelines, the USDA rolled out its new “MyPlate” program in June 2011. My Plate is divided into four slightly different sized quadrants, with fruits and vegetables taking up half the space, and grains and protein making up the other half. The vegetables and grainsportions are the largest of the four.
Food groups
Carbohydrates
Carbohydrates are a source of energy that can be transformed into glucose, the form of sugar that is transported and used by the body, more quickly than proteins or fats. A diet too high in carbohydrates can upset the delicate balance of a body's blood sugar level, resulting in fluctuations in energy and mood that leave one feelingirritated and tired.The body needs this energy to work better.

Vegetables
A vegetable is a part of a plant consumed by humans that is generally savory but is not sweet. A vegetable is not considered a grain, fruit, nut, spice, or herb. For example, the stem, root, flower, etc., may be eaten as vegetables. Vegetables contain many vitamins and minerals; however, different vegetables containdifferent spreads, so it is important to eat a wide variety of types. For example, green vegetables typically contain vitamin A, dark orange and dark green vegetables contain vitamin C,and vegetables like broccoli and related plants contain iron and calcium. Vegetables are very low in fats and calories, but cooking can often add these.
It is recommended that people consume 2–3 servings of vegetablesin a day. They may be fresh, frozen, canned, or juiced.
Fruits
In terms of food (rather than botany), fruits are the sweet-tasting seed-bearing parts of plants, or occasionally sweet parts of plants which do not bear seeds. These include apples, oranges, plums, bananas, etc. Fruits are low in calories and fat and are a source of natural sugars, fiber and vitamins. Processing fruits when...