Percentages say that 60 to 65% of daily calories should come from carbohydrates, 15 to 20% from proteins and 20 to 25% from fats. However, instead of focusing on percentages, it is easier to remember that most of one’s food should come from vegetables, grains, fruits, low-fat diary foods and legumes, with minimal amounts of fish, lean meats and skinless poultry. 

The U.S. Department of Agriculture has recently introduced the food guide pyramid to help make daily food choices:
 

The above pyramid should be used when deciding what to eat and how much. Of course, it is important to include selections from all five food groups in one’s diet. The largest amount of daily food should come from the group found at the bottom of the pyramid, meaning grains.

Complementing the food guide pyramid, the Department of Agriculture also made the following recommendations:

Dietary Guidelines

1. Eat a wide variety of foods.
• Choose a daily selection from each of the five basic food groups in the pyramid according to servings recommended.
• Emphasize adequate amounts of foods high in complex carbohydrate: whole grains and a wide variety of vegetables and fruits each day.

2. Avoid too much dietary fat (especially saturated) and cholesterol.
• Read food labels.
• Eat low-fat dairy foods.
• Eat lean cuts of meat such as flank steak, lean round steak, ocean fish (except smelt), and skinless poultry. Limit meat consumption to three to four ounces per day.
• Limit the amount of fat added to foods (butter, oils, dressings, and spreads).
• Bake, broil, and boil instead of frying.

3. Reduce simple sugar intake (table sugar, molasses, honey, corn syrup, refined and processed foods, and so on).
• Drink less canned soda and sweetened beverages.
• DRINK MORE WATER!
• Use these seasonings to replace sugar in recipes: vanilla extract, cinnamon, allspice, cardamom, nutmeg, mint, mace, clove, and ginger.

4. Avoid too much sodium.
• Many foods provide sodium. Add less than one-half teaspoon of salt per day to your food. Eat a variety of vegetables and whole grains.
• Use these foods to add a “salty” flavor to recipes: onion, garlic, parsley, celery, cayenne, chili powder, rosemary, sage, tarragon, oregano, and basil.

5. If you drink alcohol, do so in moderation (no more than one to two ounces per day).