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In June 2011, the USDA replaced the MyPyramid with MyPlate as the US government’s primary symbol and recommendation for Food Groups. MyPlate is a visual cue to help consumers develop healthy eating habits by “building” a plate similar to the USDA MyPlate which also coincides with the 2010 Dietary Guidelines for Americans http://www.choosemyplate.gov/

Servings from the protein group in the USDA guidelines are counted by 1-ounce servings or 1-ounce equivalents. For example, 1 ounce of meat, poultry or fish, ¼ cup cooked beans, 1 egg, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds can be considered as 1 ounce equivalent from the Protein Foods Group. The recommended serving size for meat and the animal sources is 3 oz., which usually provides about 21 grams of protein. A standard serving of a dairy food, such as milk or yogurt, is one cup, which provides around 9 grams of protein. Rather than just focusing on your protein needs and serving size, choose an overall healthy eating plan that provides the protein you need as well as other nutrients.

Mary K. Schmidl, Ph.D.

Dr. Mary K. Schmidl has had a distinguished career as a scientist, research director, educator and leader to public and private agencies both in the US and around the world for more than 40 years. She received her Bachelor of Science degree from the University of California-Davis and a MS and PhD degree in Food Science and minors in biochemistry and human nutrition from Cornell University. She is the former Director of Research, Clinical Division of Novartis (Nestle, Inc.), which manufactures special dietary foods, weight management products, medical food products and medical devices.  Prior to her work with Nestle, Dr. Schmidl directed the Nutrition Research Department for AG Bayer and was involved with intravenous feeding systems and medical foods. She has commercialized more than 75 new products, authored or co-authored over 100 refereed research papers, magazine articles, patents, book chapters, books and is highly sought after as an international speaker. She is the co-author of the book: Essentials of Functional Foods

Dr. Schmidl has served on numerous Boards for governments, non-governmental organizations and the private sector including the Board of the Council of Scientific Society Presidents (CSSP), an organization representing 1.5 million scientists throughout the world, the International Union of Food Science and Technology (IUFoST) and is currently serving on the European Union’s Advisory Board for Food RisC Communication.  Dr. Schmidl received the Babcock Hart Award for Nutrition in1993 from the Institute of Food Technologists (IFT) and the Carl R. Fellers Award in 2012 for the honor, recognition and service she has brought to her profession.  In 1995 she received the Award of Distinction from the University of California-Davis and in 2008 the “Friendship Award” from the Chinese Institute of Food Science and Technology for the development of international relationships to foster global cooperation in food science and nutrition and holds a visiting professorship appointed at Jiangnan University in China. Mary has been elected a Fellow of IFT and served as its President in 2000-2001.  She was elected Fellow of IUFoST and the United Kingdom’s Institute of Food Science and Technology. In 2012 the University of Georgia has selected her to present the Woodroof Lectureship for on her leadership contributions and she is the new President of Phi Tau Sigma, The Honor Society of Food Science and Technology.  She currently is an Adjunct Professor in the Department of Food Science and Nutrition at the University of Minnesota where her focus is on obesity, functional foods, dietary supplements and their impact on global public health and wellness.