He suggests that we “include at least one food from each group in each meal and vary as much as possible the foods that are used within each group, as well as the form in which they are prepared. ”
Ta soovitab meil „arvata igasse söögikorda vähemalt ühe toiduaine igast rühmast ning vaheldada iga rühma toiduaineid ja nende valmistusviisi nii palju kui võimalik ”.