Free MyPlate printables and classroom worksheets: one-sheet PDFs and nutrition tip sheets on vegetables, fruits, whole grains, protein, dairy, sodium, beverages, and budget eating — print-friendly handouts for teachers and clinics.
Free, print-friendly MyPlate handouts and classroom worksheets. Read, download, or print any sheet below.
The MyPlate printables are 29 free nutrition handouts that print straight from the browser — one topic per sheet, sized for a classroom, a clinic, or the fridge door.
The everyday sheets revive the USDA's public-domain "10 Tips Nutrition Education Series", which went offline with MyPlate.gov in January 2026. MyPlate.food is independent; USDA is credited only as the source of the underlying guidance.
The dedicated MyPlate worksheets hub has student-facing sheets — a food-group sort, a blank fill-in plate, and a matching activity — each with name and date lines, and every answer key on one page. These tip sheets double as print-friendly handouts too (free and USDA-derived), and the free MyPlate quiz makes a quick multiple-choice check on all five food groups.
Need a food-tracking sheet? The printable food diary template gives students a 1-, 3-, or 7-day food log with a five-food-group checklist on every page.
A free visual MyPlate Plan one-sheet for classrooms, clinics, kitchens, and quick nutrition handouts. Download the PDF, print the image, or use it as a simple plate-method explainer.
A one-page eating guide for GLP-1 medications: what to prioritize while your appetite is small, the daily targets that protect muscle, and the foods that commonly sit poorly. Print it for the fridge, or take it to your next appointment.
The Diabetes Plate Method on one printable page: fill half your 9-inch plate with non-starchy vegetables, a quarter with lean protein, and a quarter with quality carbs, plus a zero-calorie drink. Print it for the fridge, the clinic, or a class.
The Dairy Group — milk, yogurt, cheese, and fortified soymilk — provides calcium, vitamin D, potassium, and protein. Choose low-fat or fat-free options to get those nutrients with less saturated fat and fewer calories.
Each meal is a building block in a healthy eating style. Include all five food groups across the day — fruits, vegetables, grains, dairy, and protein — and limit added sugars, saturated fat, and sodium.
It's easy to eat more vegetables. Eating vegetables is important because they provide vitamins and minerals and most are low in calories. To fit more vegetables in your day, try them as snacks and add them to your favorite meals.
Make sure that your fruit choices are whole fruits — fresh, frozen, canned, or dried — rather than juice. Whole fruits keep the fiber that helps you feel full, and they're a naturally sweet way to round out a meal or snack.
Whole grains are a good source of fiber and other nutrients. Choose whole grains for at least half of all the grains you eat in a day. Foods made from wheat, rice, oats, cornmeal, or barley are all grain products.
Protein foods include both animal and plant sources. Eat a variety of protein foods to get more of the nutrients your body needs and to mix up your meals. Vary your choices to include seafood, beans and peas, nuts, eggs, and lean meats and poultry.
It's clear that Americans have a taste for salt, but salt plays a role in high blood pressure. Most of the sodium we eat comes from processed and restaurant foods — not the salt shaker. Use these tips to lower the amount of sodium in your day.
Seafood — fish and shellfish — is an important part of a healthy eating pattern. Aim to eat about 8 ounces of seafood a week, which is roughly two meals. Seafood provides protein along with healthy oils, and it can take the place of meat or poultry on your plate.
Get the most for your food budget. There are many ways to save money on the foods that you eat. The three main steps are planning before you shop, purchasing the items at the best price, and preparing meals that stretch your food dollars.
You are the most important influence on your child. You can do many things to help your children develop healthy eating habits for life. Offering a variety of foods helps children get the nutrients they need from every food group.
What we drink is as important as what we eat. Many beverages contain added sugars and offer little or no nutrients, while others provide nutrients but too much fat and calories. Make better beverage choices to help you eat healthier.
Vegetables and fruits add color, flavor, and nutrients to your meals — and shopping for them doesn't have to cost a lot. Whether you buy fresh, frozen, canned, or dried, smart choices at the store help you fill half your plate without straining your budget.
A ready-made healthy shopping list, organized the MyPlate way — one section per food group, so a balanced week starts in the cart. Print it, circle what you need, and shop. These are versatile whole-food staples, not a rigid menu; swap in the produce and proteins your family actually eats.
A blank grocery list you can print and fill in — laid out by MyPlate food group so a balanced cart is the default, not an afterthought. Plan your week, write each ingredient under its group, and shop the whole list in one trip.
Snacks are a chance to round out the food groups kids miss at meals. Here are 25 simple ideas — five from each of MyPlate's five food groups — plus how to pair them. Keep a few on hand and let kids help pick.
A vegan shopping list organized the MyPlate way — one section per food group, so a balanced week starts in the cart. The dairy group doesn't disappear when you drop dairy: fortified soy beverage and soy yogurt are the two plant drinks the Dietary Guidelines count there. Print it, circle what you need, and shop.
MyPlate counts protein foods in ounce-equivalents, and plant foods convert at very different rates — a quarter cup of beans and a single tablespoon of peanut butter each count as one. This chart lines the common plant proteins up in those units, so "five ounces of protein today" becomes something you can answer in the grocery aisle.
The food pyramid became a plate in 2011, and the plate is the easier picture to cook from: half produce, a quarter grains, a quarter protein, with a drink alongside. Here is that plate filled entirely from plants — what goes in each group, how much counts as a serving, and where fortified soy fits.
Drop dairy and three nutrients need somewhere else to come from. Two of them, calcium and vitamin D, are a shopping-aisle problem — solved by choosing fortified foods on purpose. The third, B12, doesn't occur in plant foods at all, so it needs a source you pick deliberately. Here's where each one lives.
A printable sorting activity for teaching the five MyPlate food groups. Students write each food from the word bank under its group — fruits, vegetables, grains, protein foods, or dairy. Four foods belong in every group, so a finished sheet self-checks; the answer key is on the worksheets hub.
A fill-in-the-plate worksheet built on the real MyPlate proportions: vegetables and grains take the plate's larger shares, fruits and protein the smaller ones, with dairy alongside. Students label every section from the word list, then add a food of their own to each — drawing or writing both work.
A draw-the-line matching activity for the five MyPlate food groups. Ten foods on the left match to the five groups on the right — exactly two foods per group, so it grades at a glance. The answer key is on the worksheets hub.
Ranked lists generated from USDA FoodData Central — the grams or milligrams of a nutrient in a common serving, for everyday foods.
Everyday foods with the most protein per serving — grams and USDA source for each.
Beans, berries, and greens ranked by fiber per serving — from USDA data.
Whole foods naturally lowest in sodium — milligrams per serving, from USDA data.
Everyday foods highest and lowest in potassium per serving — two columns, from USDA data.
No. MyPlate.food is an independent educational tool and is not affiliated with or endorsed by the USDA. These printables revive the USDA "10 Tips Nutrition Education Series" — short, practical fact sheets once published on the government's ChooseMyPlate.gov and MyPlate.gov sites. The advice is grounded in public-domain USDA MyPlate guidance and the Dietary Guidelines for Americans; USDA MyPlate is credited only as the source of that guidance.
Yes. Every tip sheet has a "Print / Save as PDF" button, and each page is laid out to print cleanly on a single sheet — the site navigation and other on-screen extras are hidden when you print. From the print dialog you can send it to a printer or choose "Save as PDF" to keep a digital copy. They're free to use at home, in the classroom, or in a clinic.
The USDA's "10 Tips Nutrition Education Series" lived on ChooseMyPlate.gov, which later became MyPlate.gov. The USDA retired the MyPlate.gov website in January 2026, so those printable tip sheets are no longer available on a government site. These pages preserve that format independently, using the same public-domain guidance the federal materials were based on.
No. MyPlate.food is independent and is not affiliated with, endorsed by, or speaking for the USDA or any government agency. We credit USDA MyPlate and the Dietary Guidelines for Americans as the public-domain source of the underlying nutrition advice, and nothing more.
No — the USDA has never published one. The Dietary Guidelines for Americans include a Healthy Vegetarian Pattern, and one piece of that guidance applies directly to vegans: calcium-fortified soy beverage and soy yogurt are counted in the Dairy Group, because their protein, calcium, and vitamin D line up with cow's milk. Our plant-based sheets apply the general MyPlate framework — the five food groups and USDA serving-size equivalents — to a fully plant-based plate, and each one says so in its source line.
Yes. Each tip sheet reflects established USDA MyPlate and Dietary Guidelines for Americans guidance — for example, making half your plate fruits and vegetables, making half your grains whole, varying your protein routine, choosing low-fat or fat-free dairy, and cutting back on added sugars, sodium, and saturated fat. They're general nutrition education, not medical advice; talk to a doctor or registered dietitian about your individual needs.
Classroom-safe: This page shows no ads, runs no session recording, and requires no login — no student personal information is collected.