MyPlate Printables — Free PDF Pack, Template & Worksheet

USDA retired MyPlate.gov in January 2026 — but the plate still works. What happened to MyPlate.gov →

Nothing about the science changed. Half your plate as vegetables and fruit is still good advice. A quarter protein, a quarter whole grains, and dairy alongside. The graphic was retired. The meal wasn't.

MyPlate answers the only question most people actually have: what should this meal look like? You don't count anything. You look.

What's in it

The MyPlate diagram · a blank build-your-plate template · the daily amounts for each food group · the hand portion trick (palm = protein, fist = a cup, thumb = a tablespoon) · a build-your-plate worksheet · a vary-your-veggies tracker.

What to aim for each day

What to Aim for Each Day

Food group Daily amount The message
Vegetables 2½ cups Vary your veggies — all five subgroups
Fruits 2 cups Focus on whole fruit
Grains 6 oz Make half your grains whole
Protein 5½ oz Vary your protein — include plants
Dairy 3 cups Choose low-fat or fat-free

Amounts for a 2,000-calorie eating pattern. Needs vary with age, sex, and activity level — adjust as needed for your own calorie needs.

FAQ

Is MyPlate still used? Yes. USDA's Food and Nutrition Service still uses MyPlate materials for Team Nutrition and the school meal programs.

What happened to MyPlate.gov? USDA retired it on January 7, 2026. It now redirects to RealFood.gov. [Read more →]

Where can I get a MyPlate printable? Right here — free, no sign-up.

How much of my plate should be vegetables? Vegetables and fruit together should fill half, with vegetables taking the larger share.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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Cracking the Vault: Build Higher Fiber Salads

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The Vegetable List Printable