1 new dietary guidelines and food guide pyramid: putting them to use jan meyer, cfcs nutrition...

11

New Dietary Guidelines and New Dietary Guidelines and Food Guide Pyramid: Putting Food Guide Pyramid: Putting

Them to UseThem to Use

Jan Meyer, CFCSJan Meyer, CFCSNutrition Program CoordinatorNutrition Program Coordinator

Dairy Council Mid EastDairy Council Mid East

22

Purpose of the Dietary Purpose of the Dietary GuidelinesGuidelines

Joint effort of the HHS and USDAJoint effort of the HHS and USDA

Oriented toward policymakers, Oriented toward policymakers, nutrition educators, nutritionists and nutrition educators, nutritionists and health care providers rather than the health care providers rather than the general publicgeneral public

33

2005 Dietary Guidelines for 2005 Dietary Guidelines for Americans Americans

•Peer review of DGAC report by HHS/USDA staff

•Final 2005 Dietary Guidelines releasedJanuary 12, 2005

44

Prevalence of Overweight in US Prevalence of Overweight in US Children & AdolescentsChildren & Adolescents

National Center for Health Statistic 2002National Center for Health Statistic 2002

4.2 4.6 4

6.1 6.55

11.310.5

15.315.5

0

2

4

6

8

10

12

14

16

Percentage %

1963-70NHES-II

1971-74NH-I

1976-80NH-II

1988-94NH-III

1999NH

Age 6-11 Age 12-19

55

2000 vs. 20052000 vs. 2005

10 guidelines10 guidelines

No eating plansNo eating plans

9 focus areas9 focus areas– 41 key 41 key

recommendationsrecommendations

Eating patterns Eating patterns identified to identified to integrate integrate guidelines into guidelines into dairy food choices dairy food choices

66

2000 vs. 20052000 vs. 2005

2 servings of dairy2 servings of dairy

Eat whole grainsEat whole grains

2 fruits2 fruits

3 vegetables3 vegetables

3 servings of dairy3 servings of dairy

Consume 3 or Consume 3 or more one ounce more one ounce servings of whole servings of whole graingrain

2 cups of fruits2 cups of fruits

2.5 cups of veg2.5 cups of veg

77

2000 vs. 20052000 vs. 2005

Choose a diet low Choose a diet low in saturated fatin saturated fat

30 minutes of 30 minutes of moderate physical moderate physical activity activity recommendedrecommended

Limit trans fatty Limit trans fatty acidsacids

30 minutes of 30 minutes of physical activity to physical activity to reduces diseasereduces disease– 60 minutes to avoid 60 minutes to avoid

weight gainweight gain– 90 minutes to 90 minutes to

sustain weight losssustain weight loss

88

2005 Dairy Specific2005 Dairy Specific

Do not avoid milk because you are Do not avoid milk because you are concerned that it may lead to weight concerned that it may lead to weight gain; dairy helps to maintain healthy gain; dairy helps to maintain healthy body weightbody weight

Adequate dairy intake is associated Adequate dairy intake is associated with the overall quality of the dietwith the overall quality of the diet

99

9 Key Focus Areas9 Key Focus Areas

Adequate Adequate nutrients within nutrients within calorie needscalorie needs

Weight Weight managementmanagement

Physical activityPhysical activity Food groups to Food groups to

encourageencourage

FatsFats CarbohydratesCarbohydrates Sodium and Sodium and

PotassiumPotassium Alcoholic Alcoholic

beveragesbeverages Food safetyFood safety

1010

Adequate Nutrients Within Adequate Nutrients Within Calorie NeedsCalorie Needs

Key RecommendationsKey Recommendations

Consume a variety of nutrient-dense foods & Consume a variety of nutrient-dense foods & beverages within & among the basic food groupsbeverages within & among the basic food groups– while choosing foods that limit the intake of while choosing foods that limit the intake of

saturated and saturated and transtrans fats, added sugars, salt and fats, added sugars, salt and alcoholalcohol

Meet recommended intakes within energy needs Meet recommended intakes within energy needs by adopting a balanced eating pattern such as the by adopting a balanced eating pattern such as the USDA Food GuideUSDA Food Guide or the or the DASH Eating PlanDASH Eating Plan

1111

Weight ManagementWeight ManagementKey RecommendationsKey Recommendations

To maintain body To maintain body weight in a health weight in a health range, balance range, balance calories from foods & calories from foods & beverages with beverages with calories expended.calories expended.

To prevent gradual To prevent gradual weight gain over time, weight gain over time, make small decreases make small decreases in food & beverage in food & beverage calories and increase calories and increase physical activity. physical activity.

100 extra calories per day

10 pound weight gain per year

1212

Weight ManagementWeight Management

Calories count for weight controlCalories count for weight control– Reduce saturated fat, added sugars, alcoholReduce saturated fat, added sugars, alcohol– Decrease calories by 100-500 kcals/dayDecrease calories by 100-500 kcals/day

Control portion sizeControl portion size

3-inch diameter6-inch diameter140

calories 350 calories

Calorie Difference: 210 calories

19802000

1313

Physical ActivityPhysical Activity


Engage in regular physical activity & Engage in regular physical activity & reduce sedentary activities to promote reduce sedentary activities to promote health, psychological well-being, & a health, psychological well-being, & a healthy body weight.healthy body weight.

Achieve physical fitness by including Achieve physical fitness by including cardiovascular conditioning, stretching for cardiovascular conditioning, stretching for flexibility, & resistance exercises for flexibility, & resistance exercises for strength & endurance.strength & endurance.

1414

Food Groups to EncourageFood Groups to Encourage


Consume a sufficient amount of fruits & Consume a sufficient amount of fruits & vegetables while staying within energy vegetables while staying within energy needs. Two cups of fruit & 2 ½ cups of needs. Two cups of fruit & 2 ½ cups of vegetables per day for a 2,000-calorie vegetables per day for a 2,000-calorie intake. intake.

Choose a variety of fruits & vegetables Choose a variety of fruits & vegetables each day. Choose from all five of the each day. Choose from all five of the vegetables subgroups several time a vegetables subgroups several time a week.week.

1515

Sample Daily Food PatternSample Daily Food PatternFood Group 2,000 Calories

Fruits 4 servings (2 cups)

Vegetables 5 servings (2 ½ cups)

dark green 3 cups/week

orange 2 cups/week

legumes 3 cups/week

starchy 3 cups/week

other 6 ½ cups/week

1616



Consume 3 or more ounce equivalents of Consume 3 or more ounce equivalents of whole-grain products per day, with the rest whole-grain products per day, with the rest from enriched or whole-grain products. from enriched or whole-grain products.

Consume 3 cups a day of fat-free or low-fat Consume 3 cups a day of fat-free or low-fat milk or equivalent milk products. milk or equivalent milk products.

1717


Milk, Yogurt, and Cheese help people meet Milk, Yogurt, and Cheese help people meet daily calcium recommendations, and daily calcium recommendations, and studies show that dairy foods can improve studies show that dairy foods can improve the the overalloverall nutritional quality of ones diet. nutritional quality of ones diet.

Milk contains 9 essential nutrients.Milk contains 9 essential nutrients.

Calcium consumption has also been linked Calcium consumption has also been linked to weight loss. to weight loss.

1818


Fruits and vegetablesFruits and vegetables– 5-13 servings/day for 1200-3200 5-13 servings/day for 1200-3200

caloriescalories– 2 cups fruit & 2 ½ cups vegetables for 2 cups fruit & 2 ½ cups vegetables for

2000 calorie diet2000 calorie diet Whole grainsWhole grains

– At least 3 ounces/dayAt least 3 ounces/day– In place of refined grainsIn place of refined grains

Milk and milk equivalentsMilk and milk equivalents– 3 cups/day for ages 9 and up3 cups/day for ages 9 and up– Low-fat or fat-free versionsLow-fat or fat-free versions

1919

FatsFats


Consume <10% of calories from saturated Consume <10% of calories from saturated fats, <300 mg of cholesterol, and keep fats, <300 mg of cholesterol, and keep transtrans fat consumption as low as possible. fat consumption as low as possible.

Keep total fat between 20-35% of calories, Keep total fat between 20-35% of calories, with most fats coming from with most fats coming from polyunsaturated & monounsaturated fats. polyunsaturated & monounsaturated fats.

2020

FatsFats


When selecting & preparing meat, poultry, When selecting & preparing meat, poultry, dry beans, & milk products, make low-fat dry beans, & milk products, make low-fat choices or ft free choices.choices or ft free choices.

Limit intake of fats & oils high in saturated Limit intake of fats & oils high in saturated & & transtrans fats, choose products low in these fats, choose products low in these fats.fats.

Those with heart disease increase EPA & Those with heart disease increase EPA & DHA –omega-3 fatty acidsDHA –omega-3 fatty acids

2121

Dairy is part of a low fat diet.Dairy is part of a low fat diet. The small amount of saturated fat that The small amount of saturated fat that

may enter the diet through dairy foods is may enter the diet through dairy foods is offset by dairy’s natural nutrient density offset by dairy’s natural nutrient density and positive health benefits. and positive health benefits.

Dairy foods improve the overall nutritional Dairy foods improve the overall nutritional quality of the diet without significantly quality of the diet without significantly increasing total calorieincreasing total calorie or fat intake, body or fat intake, body weight or percent body fat.weight or percent body fat.

There are low-fat and fat free versions of There are low-fat and fat free versions of virtually every dairy product available. virtually every dairy product available.

2222

Carbohydrate ChoicesCarbohydrate Choices


Choose fiber-rich fruits, vegetables, Choose fiber-rich fruits, vegetables, & whole grains often& whole grains often– 45% to 65% of energy45% to 65% of energy– RDA (adults/children) 130 grams carbsRDA (adults/children) 130 grams carbs– Increase fiber intake to 14 grams/1000 Increase fiber intake to 14 grams/1000

caloriescalories

2323



Choose & prepare foods & beverages Choose & prepare foods & beverages with little added sugars or caloric with little added sugars or caloric sweeteners such as amounts sweeteners such as amounts suggested by the USDA Food Guide suggested by the USDA Food Guide and the DASH Eating Plan.and the DASH Eating Plan.

2424



Reduce the incidence of dental caries Reduce the incidence of dental caries by practicing good oral hygiene & by practicing good oral hygiene & consuming sugar-& starch containing consuming sugar-& starch containing foods & beverages less frequently. foods & beverages less frequently.

2525

Soft Drink ConsumptionSoft Drink ConsumptionAnnual Soft Drink Production in the U.S.Annual Soft Drink Production in the U.S.(12oz. Cans per person )(12oz. Cans per person )

0

200

400

600

1947 1967 1987

Soft DrinksPoduction

2626

Teens Consumption of Milk and Teens Consumption of Milk and Soft DrinksSoft Drinks(ounces per day)(ounces per day)

0

5

10

15

20

25

1977-78 1994-97 Boys

1977-78 1994-97 girls

MilkSoft Drinks

2727

Decreased Sodium IntakeDecreased Sodium Intake

Key RecommendationsKey Recommendations Decrease salt intake to reduce risk of Decrease salt intake to reduce risk of

hypertension.hypertension.– Less than 2300 mg sodium/day (~1 tsp.)Less than 2300 mg sodium/day (~1 tsp.)– 1500 mg/day for hypertensives, Blacks and 1500 mg/day for hypertensives, Blacks and

older Americans older Americans

Choose & prepare foods with little salt. At Choose & prepare foods with little salt. At the same time consume potassium-rich the same time consume potassium-rich foods (fruits & vegetables).foods (fruits & vegetables).

2828


Lower blood pressure by consuming Lower blood pressure by consuming a potassium rich diet. a potassium rich diet.

– Blunts the effects of salt on blood Blunts the effects of salt on blood pressurepressure

– Reduces risk of kidney stonesReduces risk of kidney stones– Reduces risk of decreased bone massReduces risk of decreased bone mass

2929


Adopting the dairy rich DASH eating Adopting the dairy rich DASH eating plan is clinically proven to reduce the plan is clinically proven to reduce the risk of hypertension.risk of hypertension.

– Includes 3 servings of low-fat dairy & 8-Includes 3 servings of low-fat dairy & 8-10 servings of fruits and vegetables.10 servings of fruits and vegetables.

3030

Consumption of AlcoholConsumption of Alcohol

Alcoholic beverages supply calories Alcoholic beverages supply calories but few essential nutrients. but few essential nutrients.

Excess consumption makes it hard to Excess consumption makes it hard to get enough nutrients & maintain a get enough nutrients & maintain a health weight.health weight.

3131

Consumption of AlcoholConsumption of Alcohol

Key RecommendationsKey Recommendations Those who choose to drink should do so Those who choose to drink should do so

sensibly and in moderation. sensibly and in moderation.

Alcohol should not be consumed by some Alcohol should not be consumed by some individuals. individuals. – Those who can not restrict intakeThose who can not restrict intake– Pregnant and lactating womenPregnant and lactating women– Children and adolescentsChildren and adolescents– Individuals on medicationsIndividuals on medications

3232

Alcoholic BeveragesAlcoholic Beverages Limit intake to 1 to 2 drinks Limit intake to 1 to 2 drinks

per dayper day– One drink for womenOne drink for women– Two drinks for menTwo drinks for men

12 ounces beer12 ounces beer 5 ounces wine (12% alcohol)5 ounces wine (12% alcohol) 1.5 ounces (80-proof) spirits1.5 ounces (80-proof) spirits

3333

Food SafetyFood Safety


Clean hands, food contact surfaces, Clean hands, food contact surfaces, & fruits & vegetables.& fruits & vegetables.

Separate raw, cooked, & ready-to-eat Separate raw, cooked, & ready-to-eat foods while shopping, preparing, or foods while shopping, preparing, or storing food. storing food.

3434

Food SafetyFood Safety

Key RecommendationsKey Recommendations Cook foods to a safe temperature to Cook foods to a safe temperature to

kill microorganisms.kill microorganisms.

Refrigerate perishable food promptly.Refrigerate perishable food promptly.

Avoid unpasteurized products and Avoid unpasteurized products and raw eggs, meat, or poultry. raw eggs, meat, or poultry. – unpasteurizedunpasteurized

3535

New Food Guide SystemNew Food Guide System

Released April 19. 2005Released April 19. 2005

3636

DGA mirrors DGA mirrors MyPyramid MyPyramid by giving by giving specific specific guidelines guidelines about the about the types and types and AMOUNTS of AMOUNTS of foods to eat foods to eat than than previouslypreviously

MyPyramid.gov recommends total amounts rather than “servings”

3737

Discretionary CaloriesDiscretionary Calories A new concept first described by the A new concept first described by the

2005 Dietary Guidelines Advisory Committee2005 Dietary Guidelines Advisory Committee

Total estimated Total estimated Discretionary = energy — EssentialDiscretionary = energy — Essentialcalories calories requirement requirement calories* calories*

*Essential calories are the calories needed to meet nutrient requirements when consuming foods in lean,

low-fat, and no-added-sugar forms.

What’s DifferentWhat’s Different

3838

MyPyramid: GrainsMyPyramid: Grains Eat 6 ounce-equivalents (for a 2,000 calorie Eat 6 ounce-equivalents (for a 2,000 calorie

diet) diet) – 3-1 ounce-equivalents or more of whole-grain 3-1 ounce-equivalents or more of whole-grain

products products – The remaining grains should come from enriched The remaining grains should come from enriched

or whole-grain productsor whole-grain products Equivalents: • 1 slice bread• ½ cup cooked pasta, cooked rice or cooked cereal • 1 cup ready-to-eat cereal

3939

Grain Recommendations Grain Recommendations Compared to ConsumptionCompared to Consumption

50%

50%

Consumed*

Recommended*

13%

87%

Whole Grains Refined Grains

*Females 31-50

4040

MyPyramid: VegetablesMyPyramid: Vegetables

Eat the equivalent of 2½ cups of raw or Eat the equivalent of 2½ cups of raw or cooked vegetables per day (for a 2,000 cooked vegetables per day (for a 2,000 calorie diet)calorie diet)

Note this equivalent: Note this equivalent: • 2 cups raw leafy greens = 1 cup of 2 cups raw leafy greens = 1 cup of

vegetablevegetable

4141

Vegetable Recommendations Vegetable Recommendations Compared to ConsumptionCompared to Consumption

9%

6%

7%

30%

48%

Consumed*

Recommended*

17%

11%

17%

17%

38%

Dark Green Vegetables

Legumes

Starchy Vegetables

Orange Vegetables

Other Vegetables

22%

45%

*Females 31-50

4242

MyPyramid: FruitsMyPyramid: Fruits

Eat the equivalent of 2 cups of fresh, Eat the equivalent of 2 cups of fresh, canned or frozen fruits per day (for a 2,000 canned or frozen fruits per day (for a 2,000 calorie diet)calorie diet)

Note this equivalent:Note this equivalent: ¼ cup dried fruit = ½ cup fruit¼ cup dried fruit = ½ cup fruit

4343

MyPyramid: FatsMyPyramid: Fats

Make most of your fat sources from fish, nuts Make most of your fat sources from fish, nuts and vegetable oils.and vegetable oils.

Limit solid fats.Limit solid fats.Note this limit:Note this limit: 5-6 tsp limit for most age groups5-6 tsp limit for most age groups

4444

Fat, Oil & Added Sugars Fat, Oil & Added Sugars Allowances Compared to ConsumptionAllowances Compared to Consumption

-100

-50

0

50

100

Per

cent

Cha

nge

Females 31-50 Males 31-50

Solid fats Oils Added sugars

Increases

Current Consumption

Decreases

Bars show percent change needed in consumption to meet recommendations

4545

MyPyramid: Dairy productsMyPyramid: Dairy products Consume 3 cups per day of Consume 3 cups per day of fat-free or low-fat fat-free or low-fat milk or equivalent milk milk or equivalent milk

productsproducts– Children ages 2 to 8: 2 cups per day Children ages 2 to 8: 2 cups per day – Children ages 9 & up: 3 cups per dayChildren ages 9 & up: 3 cups per day

Equivalents: • 8 oz. milk• 1 cup yogurt

• 1½ oz. natural cheese• 2 oz. processed cheese

4646

MyPyramid: Meat & beansMyPyramid: Meat & beans Eat 5½ ounce-equivalents (for a 2,000 calorie diet). Eat 5½ ounce-equivalents (for a 2,000 calorie diet).

Choose lean meat and poultry. Vary your choices – Choose lean meat and poultry. Vary your choices – more fish, beans, peas, nuts and seeds.more fish, beans, peas, nuts and seeds.

Equivalents:• 1 oz. meat, poultry or fish • ¼ cup cooked dry beans or peas• 1 egg• 1 tablespoon peanut butter• ½ oz. of nuts or seeds

4747

MyPyramid MyPyramid Recommendations Compared to ConsumptionRecommendations Compared to Consumption

-100

0

100

200

Per

cent

cha

nge

Females 31-50 Males 31-50

Increases

Current Consumption

Decreases Fruits Vegetables Grains Meat & Beans Milk

Bars show percent change needed in consumption to meet recommendations

4848

Learn how much and what to eat for Learn how much and what to eat for YOUR calorie level at MyPyramid.govYOUR calorie level at MyPyramid.gov

Submit age,sex and activity

level for a personalizedMyPyramid

Check here for

more information

on food groups

& related topics

5050

Sample PlanSample Plan

5656

Additional FeaturesAdditional Features

5757

Additional FeaturesAdditional FeaturesRecommendations for each food groupRecommendations for each food group

5858

Additional FeaturesAdditional Features

– Serving sizes of foods within each groupServing sizes of foods within each group

5959

Additional FeaturesAdditional Features Physical Activity recommendationsPhysical Activity recommendations

6262

For the ProfessionalFor the Professional

Downloadable handouts and Downloadable handouts and education materials are available education materials are available in .pdf or .html format. in .pdf or .html format.

– http://www.mypyramid.gov/http://www.mypyramid.gov/professionals/index.htmlprofessionals/index.html

6363

For ConsumersFor Consumers

Tracking tools can be used to Tracking tools can be used to assess the quality of current assess the quality of current dietary intake or physical activity dietary intake or physical activity pattern.pattern.

http://www.mypyramidtracker.gov/

6464

Putting Recommendations into Putting Recommendations into ActionAction

ResourcesResources www.healthierus.gov/dietaryguidelineswww.healthierus.gov/dietaryguidelines www.MyPyramid.govwww.MyPyramid.govDownloadable handouts and education materials Downloadable handouts and education materials

are available in .pdf or .html are available in .pdf or .html http://www.mypyramid.gov/professionals/index.hthttp://www.mypyramid.gov/professionals/index.htmlml

www.nutritionexplorations.orgwww.nutritionexplorations.org– National Dairy Council school programs site National Dairy Council school programs site

(see handout)(see handout) www.nationaldairycouncil.orgwww.nationaldairycouncil.org

– Dietary Guidelines – meal plans, tools & Dietary Guidelines – meal plans, tools & resourcesresources

– MyPyramid linksMyPyramid links

6565

QUESTIONSQUESTIONS

1 new dietary guidelines and food guide pyramid: putting them to use jan meyer, cfcs nutrition...

Documents

weight loss slide

weight management calories

diet slide

weight gain dairy

year slide

east slide

weight control

food beverage calories