Table 1.
Recommendations and indicative serving sizes* for the consumption of food items and food groups based on the 2014 Greek Dietary Guidelines for children and adolescents
| Age | 12 to <24 months | 2 to 3 years | 4 to 8 years | 9 to 13 years | 14 to <18 years |
|---|---|---|---|---|---|
| Fruits† | 1 serving/d | 1 serving/d | 1–2 servings/d | 2–3 servings/d | 3 servings/d |
| Vegetables‡ | 1 serving/d | 1 serving/d | 1–2 servings/d | 2–3 servings/d | 3–4 servings/d |
| Milk and dairy products§ | 2 servings/d | 2 servings/d | 2–3 servings/d | 3–4 servings/d | 3–4 servings/d |
| Cereals║ | 2 servings/d | 3 servings/d | 4–5 servings/d | 5–6 servings/d | 6–8 servings/d |
| Red and white meat | 3–4 servings/week (serving size: 40–60 g) | 2–3 servings/week (serving size: 60g) | 2–3 servings/week (serving size: 60–90 g) | 2–3 servings/week (serving size: 90–120 g) | 2–3 servings/week (serving size: 120–150 g) |
| Fish and seafood | 2 servings/week (serving size: 60 g) | 2 servings/week (serving size: 60–90 g) | 2–3 servings/week (serving size: 90–120 g) | 2–3 servings/week (serving size: 120–150 g) | 2–3 servings/week (serving size: 150 g) |
| Eggs | 4–7 eggs/week | 4–7 eggs/week | 4–7 eggs/week | 4–7 eggs/week | 4–7 eggs/week |
| Legumes | 1–2 servings/week (serving size: 40–60 g) | ≤3 servings/week (serving size: 60–90 g) | 3 servings/week (serving size: 90–120 g) | >3 servings/week (serving size: 120–150 g) | >3 servings/week (serving size: 150–200 g) |
| Added lipids, olives and nuts¶ | 1 serving/d | 1–2 servings/d | 2–3 servings/d | 3–4 servings/d | 4–5 servings/d |
| Added sugars** and salt†† | Limit intake | Limit intake | Limit intake | Limit intake | Limit intake |
| Fluids | 5 glasses/d | 5 glasses/d | 6–7 glasses/d | 8–10 glasses/d | 10–12 glasses/d |
| Of them Water | 3–4 glasses/d | 3–4 glasses/d | 4–5 glasses/d | 6–8 glasses/d | 8–10 glasses/d |
The nutritional needs of children and adolescents may differ according to sex, physical activity level and stage of development.
1 serving corresponds to 120–200 g fruit or 125 ml fresh fruit juice without added sugars.
1 serving corresponds to 150–200 g raw or cooked vegetables.
1 serving corresponds to 150 ml milk or 200 g yoghurt or 30 g hard cheese or 60 g soft cheese.
1 serving corresponds to 1 slice bread, or 120 ml cooked rice or pasta, or 120–150 g cooked potatoes.
1 serving corresponds to 15 ml olive oil or vegetable oil, 15 ml margarine or butter, or 10–12 olives.
Avoid consumption of sweetened beverages, soft drinks and fruit juices with added sugars.
For table salt, it is recommended that infants aged 1–3 years old consume <2 g/d, children aged 4–6 years old consume <3 g/d, and children and adolescents aged 7–18 years old consume <5 g/d.