Texas – Texas Agriculture Commissioner Sid Miller helped shape new nutrition guidelines developed by the Texas Nutrition Advisory Committee, with the recommendations emphasizing whole foods, healthy proteins, fruits and vegetables, water and foods produced by Texas farmers and ranchers.
Miller, who serves as a member of the Texas Nutrition Advisory Committee, said the guidelines were designed to give Texans practical recommendations for making healthier food choices without relying on complicated dietary rules.
“I was proud to have a seat at the table and help develop guidelines that get nutrition back to the basics,” Miller said. “Good health starts with good food, and good food starts with agriculture.”
The recommendations are included in the committee’s annual report and address the relationship between nutrition, dietary patterns, ultra-processed foods and chronic disease. The committee was created by the Texas Legislature to review scientific research and develop recommendations aimed at improving the health of Texans.
The guidelines call on Texans to fill half their plates with vegetables and fruit at every meal and eat at least three servings of healthy proteins each day. Recommended protein sources include beans, seafood, meat, eggs and nuts.
They also encourage Texans to include healthy fats such as nuts, seeds, fatty fish, olive oil and avocados and to choose foods that support healthy bones and teeth, including milk, yogurt and cheese as well as nutrient-rich non-dairy options.
For people who eat grains, the committee recommends choosing whole grains and minimally processed foods with fewer added ingredients.
The guidelines also place a strong emphasis on beverages, advising Texans to drink water when thirsty while reducing or avoiding sugar-sweetened beverages and alcohol. The recommendations also call for limiting sweeteners and artificial creamers in coffee and tea.
Miller said his role on the committee allowed him to bring the perspective of Texas farmers, ranchers, food producers and the state’s agricultural economy into discussions about nutrition.
“For too long, we’ve talked about nutrition without talking enough about agriculture,” Miller said. “You can’t separate the two.”
Miller pointed to beef, milk, eggs, fruits, vegetables and grains as examples of foods produced by Texas agriculture that can contribute to healthy meals. He also encouraged Texans to buy Texas products whenever possible.
The committee also examined the ongoing scientific discussion surrounding ultra-processed foods. TNAC noted that definitions of ultra-processed foods continue to evolve and that not every food classified in that category has the same nutritional or health implications.
Rather than focusing solely on whether a food has been processed, the committee recommended considering the overall quality of a person’s diet alongside the degree of processing.
TNAC Chair Dr. Jaclyn Albin said the guidelines were intended to turn nutritional research into realistic recommendations that families can use in their daily lives.
“These new nutritional guidelines translate the science into practical steps Texans can use to support their health and well-being,” Albin said.
Albin also acknowledged that healthy eating can be difficult to maintain perfectly and said the recommendations are intended to allow people to make realistic changes over time.
For Miller, the guidelines provide an opportunity to connect conversations about nutrition with Texas agriculture and the foods produced by the state’s farmers and ranchers.
“This is what common-sense nutrition looks like,” Miller said. “Less junk, more real food.”
