What Do the New Nutrition Guidelines Mean for Teaching Nutrition?

The new Dietary Guidelines for Americans (released in January 2026) represent a significant shift emphasizing that we "eat real food", prioritizing whole, nutrient-dense options like high-quality proteins (including more emphasis on animal sources and full-fat dairy), healthy fats, fruits, vegetables, and whole grains, while strongly advising to limit highly processed foods, refined carbohydrates, added sugars, and certain other elements.

This update has led many educators (not just school nutrition staff) to review their lessons. The good news: Core principles from prior guidelines (like the 2020-2025 version and MyPlate) remain foundational, so most existing nutrition education materials and lessons can still be used effectively, with minor tweaks for alignment.

Can I Still Use My Lessons?

It’s not just school nutritionists that are revising menus in response to the new dietary guidelines—teachers are also revisiting their nutrition lessons to see what, if anything, needs to change.

In simple terms, the updated guidelines encourage people to “eat real food.” This means prioritizing high-quality protein, healthy fats, fruits, vegetables, and whole grains, while limiting highly processed foods and refined carbohydrates. Although the familiar food pyramid has been turned upside down, many core ideas and, the health lessons behind them, remain the same.

Below are key nutrition concepts, covered in our programs, that still hold true and can continue to be taught with confidence.

Food as Fuel & Understanding Calories

In our elementary nutrition programs, we use the metaphor of a car needing gas to perform. Just as a car needs gas to run, our bodies need food for energy. The type of fuel we choose affects how well the car performs—just as the foods students eat affect their energy levels, ability to focus in class, and stamina during physical activity. This analogy remains a helpful and effective way to teach the role of calories and energy.

Food Groups (and Whole Grains Still Matter!)

The major food groups—fruits, vegetables, grains, protein, and dairy—are still useful building blocks for a healthy diet. When students learn to identify foods by group, they are better able to build meals that include a variety of nutrients. While recommendations about fat content in dairy have evolved, the guidance to choose whole grains over refined grains remains unchanged. The new guidelines highlight whole grains for fiber and energy, while encouraging a variety of proteins (including more high-quality sources like meat, eggs, dairy, nuts, and beans). Dairy guidance has shifted toward full-fat options without added sugars in many cases, but the value of these food groups for building healthy plates is unchanged.

Nutrients and Their Role in Growth and Development

Nutrient-dense foods are central to the new guidelines, making nutrition education as important as ever. Food provides essential nutrients that support growth, development, and overall health—and this foundational concept has not changed. Fruits and vegetables still supply vitamins that support the immune system; grains provide energy; protein helps build muscles; and fats support brain development.

“Sometimes” Foods

The new guidelines place greater emphasis on limiting processed foods. High-sugar and highly processed foods have long been considered “sometimes foods,” meaning they should be eaten in moderation. While the list of foods in this category has grown to include items like processed grains, the underlying message remains the same: moderation matters, and no food needs to be completely off-limits (unless you’re under the age of 2).

Portion Size vs. Serving Size

Just as MyPlate emphasized, students still need to understand the difference between portion size and serving size. This is a standardized, measured amount of a food or drink set by authorities like the FDA (U.S. Food and Drug Administration). This is the amount you actually choose to eat or serve yourself in one sitting whether at home, in a restaurant, or from a package.

This knowledge helps make informed choices about how much to eat, especially when it comes to packaged foods, which more often fall into the “sometimes foods” category under the new guidelines.

Eating a Variety of Foods

Messages like “eat the rainbow” and “vary your veggies” are still relevant. Eating a wide variety of foods—especially within the same food group—helps ensure that children get a broad range of nutrients and supports overall health.

The bottom line: The 2025-2030 guidelines encourage a refresh of materials to reflect the stronger focus on real/whole foods and limits on processed items, but not a complete overhaul. Core ideas about balanced eating, energy from food, nutrient roles, moderation, portion awareness, and variety remain timeless and science-backed.

The new guidelines call for reviewing and updating existing materials (Health World is on it!) - but not a complete overhaul.