discussion of its limitations, see the body mass index
entry.
For adults of both genders over age 20, weight is
classified as follows:
BMI below 18.5: Underweight
BMI 18.5–24.9: Normal weight
BMI 25.0–29.9: Overweight
BMI 30 and above: Obese
The weight of children ages 2–20 is also based on
BMI, but the classification is different. Instead of
classifying weight as a BMI range, a child’s BMI is
compared to that of other children of the same age and
sex. Children are then assigned a percentile based on
their BMI. The weight categories for children are:
Below the 5th percentile: Underweight
5th percentile to less than the 85th percentile: Healthy
weight85th percentile to less than the 95th percentile: At
risk of overweight
95th percentile and above: Overweight
Many chronic diseases are more likely to develop
when an individual’s BMI is outside the normal
weight/health weight range. Individuals whose BMI
is too high or too low can personalize the MyPyramid
dietary recommendations so that if they follow them,
their BMI will gradually move toward the normal/
healthy weight range.MyPyramid recommendations
MyPyramid makes recommendations in seven
categories: grains, vegetables, fruits, milk, meat and
beans, oils, discretionary calories, and physical activ-
ity. MyPyramid assumes that people will eat from all
food categories. The personalized recommendations
about quantities to eat for each group do not take
into consideration special diets for people with diabe-
tes or other diseases.
GRAINS.Wheat, rice, oats, barley, and cornmeal
are common grains in the American diet. Less familiar
grains include buckwheat (also called kasha), amar-
anth, quinoa, sorghum, millet, rye, and triticale. Pasta,
bread, oatmeal, breakfast cereals, grits, crackers, tor-
tillas and other foods made from grains are part of this
group.
Grains are divided into two categories, whole
grains and refined grains. MyPyramid recommends
that at least half of the grains an individual eats daily
are whole grains. In whole grain, the whole kernel
including bran and germ of the grain seed, is used or
ground into flour. Examples of whole-grain products
include whole-wheat flour, cracked wheat (bulgur),
brown rice, wild rice, whole cornmeal, oatmeal,
whole wheat bread, whole wheat pasta, whole wheat
cereal such as muesli, and popcorn.
Refined grains have the bran, or seed coating, and
the germ, or center of the kernel, removed during proc-
essing. This produces softer flour and removes oils from
the grain. This slows the spoilage process and increases
the shelf life of refined grainproducts. However, refining
also removed dietaryfiber,iron,andB-complexvita-
mins. Products made with refined grain often have B
vitamins and iron added to replace some of what was
lost by removing the germ and bran. These products are
labeled ’’enriched.‘‘ Examples of refined grain products
include white flour, degermed cornmeal, white rice,
couscous, crackers, flour tortillas, grits, pasta, white
bread, and corn flake cereal. Some products are made
with a mixture of whole grain and refined grain flours
too improve texture and taste but retain some nutrients.KEY TERMS
Amaranth—A grain with tiny seeds native to Cen-
tral and South America.
B-complex vitamins—A group of water-soluble
vitamins that often work together in the body.
These include thiamine (B 1 ), riboflavin (B 2 ), niacin
(B 3 ), pantothenic acid (B 5 ), pyridoxine (B 6 ), biotin
(B 7 or vitamin H), folate/folic acid (B 9 ), and coba-
lamin (B 12 ).
Body Mass Index (BMI)—A calculation that uses
weight and height measurements to determine an
individual’s ‘‘fatness.’’
Bran—The outer layer of cereal kernel that con-
tains fiber and nutrients. It is removed during the
refining process.
Germ—In grains, the center part of the grain kernel
that contains vitamins and minerals not found in
the rest of the kernel. It is removed from refined
(white) flour.
Quinoa—High-protein grain native to South Amer-
ica (pronounced keen-wah).
Triticale—Man-made hybrid plant that combines
wheat and rye and that produces a higher protein
flour.
Type 2 diabetes—Sometime called adult-onset dia-
betes, this disease prevents the body from properly
using glucose (sugar).USDA food guide pyramid (MyPyramid)