January 2026
The federal government has released the new Dietary Guidelines for Americans, 2025–2030. These guidelines outline recommended eating patterns for people of all ages. They are designed to support healthy growth in children, promote long‑term health, and reduce the risk of chronic disease. SFSP and CACFP operators in Missouri can use this information to help plan meals that align with national nutrition standards.
A major focus of the guidelines is encouraging “real food.” This includes whole, nutrient‑dense foods such as protein foods, dairy, vegetables, fruits, healthy fats, and whole grains. The guidelines also recommend limiting highly processed foods that contain added sugars, refined carbohydrates, excess sodium, and artificial additives. Portion sizes should match a person’s age, activity level, and calorie needs.
The guidelines highlight the importance of offering a variety of protein sources. These include eggs, poultry, seafood, red meat, beans, peas, lentils, nuts, seeds, and soy products. Full‑fat dairy with no added sugars is recommended as a source of protein, vitamins, and minerals. The document also encourages choosing water and unsweetened beverages for hydration.
Fruits and vegetables remain key parts of a healthy diet. The guidelines recommend eating a colorful mix of produce throughout the day, using fresh, frozen, dried, or canned options with little or no added sugar. Whole grains are also encouraged, while refined grains such as white bread and crackers should be limited. Healthy fats from foods like eggs, nuts, seeds, seafood, olives, and avocados are recommended as part of balanced meals.
The guidelines include special considerations for infants, children, adolescents, pregnant and breastfeeding women, older adults, and people with chronic diseases. For young children, the document emphasizes breastfeeding, safe introduction of solid foods, and avoiding added sugars. For older children and teens, nutrient‑dense foods are important to support growth and development. Across all age groups, the guidelines stress limiting added sugars, reducing sodium, and choosing whole, minimally processed foods whenever possible.
