Transcript Dietary Guidelines for Americans and Dietary Reference Intakes

Dietary Guidelines for
Americans and Dietary
Reference Intakes:
The Science Basis for Health
4th State Units on Aging Nutritionists &
Administrators Conference
August 29, 2006
Kathryn Y. McMurry, M.S.
Senior Nutrition Advisor
Office of Disease Prevention and Health Promotion
U.S. Department of Health and Human Services
ODPHP Mission
Provide leadership, coordination, and policy development for disease
prevention and health promotion for the Department of Health and
Human Services
Prevention Framework
HealthierUS
Healthy People
Prevention Communication
National Health Information Center
Healthfinder.gov
Prevention Science
Dietary Guidelines for Americans
Prevention Scholarship
Overview
• Why are Dietary Guidelines important?
• What is their scientific basis?
• What are the recommendations?
What are the Dietary Guidelines?
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Science-based advice for healthy ages 2+
Promote health, prevent chronic disease
Federal nutrition policy/programs
Updated every 5 yrs.
HHS/USDA jointly publish
Goal of Dietary Guidelines
IMPROVE HEALTH
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What is a healthy diet
Increasing awareness
Providing healthy options
Promoting healthy choices
Nutrition and Health
• *Cardiovascular
Disease—38.5% of deaths
• *Hypertension—25% of
adults
• *Dyslipidemia—25%
adults have borderline
high LDL cholesterol
• *Type 2 Diabetes—6% of
population
• *Overweight and Obesity
—65% of adults/ 15% of
children
• *Some Cancers
• Osteoporosis
• Constipation
• Diverticular Disease
• Iron Deficiency Anemia
• Oral Disease
Dietary Reference Intakes
• Since 1941, RDAs established by the Food and
Nutrition Board, National Academy of Sciences
(NAS)
• Most recent versions established between 1997 to
2003 -- Dietary References Intakes (DRIs)
• DRI studies supported by U.S. and Canada
• Federal government sponsorship of NAS process to
ensure independent scientific analysis of the data.
Dietary Reference Intakes Reports
• Calcium, Vitamin D and
Related Nutrients
• Folate and Related Nutrients
• Antioxidants
• Micronutrients
• Energy & Macronutrients
• Electrolytes and Water
• DRIs & Dietary Assessment
• DRIs & Dietary Planning
Revision of Dietary Guidelines
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Scientific Advisory Committee Appointed
3-4 Public Meetings
Consumer Focus Groups
Committee Reports to USDA and HHS
Public Comment period
HHS and USDA Review
HHS and USDA Publish Guidelines
Dietary Guidelines for Americans,
2005
• 41 key recommendations: 23 general/ 18 specific
• 9 focus areas
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Adequate Nutrients Within Calorie Needs
Weight Management
Physical Activity
Food Groups To Encourage
Fats
Carbohydrates
Sodium and Potassium
Alcoholic Beverages
Food Safety
New for 2005
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More comprehensive recommendations
More specificity in policy
2000 calorie reference diet
Cups and ounces rather than servings
Energy balance theme
Consumer research for messaging
What is a Healthy Eating Plan?
• Emphasizes fruits, vegetables, whole grains, and
fat-free or low-fat milk and milk products
• Includes lean meats, poultry, fish, beans, eggs, and
nuts
• Is low in saturated fats, trans fats, cholesterol, salt
(sodium), and added sugars
• Balances calorie intake with calorie needs
Adequate Nutrients
Within Calorie Needs
• Consume a variety of nutrient-dense foods and beverages
in basic food groups
• Choose foods that limit intake of saturated and trans fat,
cholesterol, added sugars, salt, and alcohol
• DASH and MyPyramid: healthy eating pattern examples
• Stay within calorie needs
• Older Adults: Consume extra vitamin D from vitamin Dfortified foods and/or supplements
Weight Management
• To maintain body weight in a healthy range,
balance calories from foods and beverages with
calories expended.
• To prevent gradual weight gain over time, make
small decreases in food and beverage calories and
increase physical activity
Physical Activity Recommendations
• Adults
– At least 30 minutes to reduce risk of chronic disease
– Up to 60 minutes of moderate to vigorous physical activity
may be needed to prevent gradual weight gain that occurs
over time
– 60 to 90 minutes of moderate-intensity physical activity to
sustain weight loss
• Older Adults – Regular physical activity to reduce functional
declines and achieve health benefits
• Children and adolescents
– At least 60 minutes on most, preferably all, days of the week
Food Groups To Encourage
• Fruits & Vegetables
– Consume enough while staying within energy needs
(For 2000 calories: 2 cups fruit, 2½ cups vegetables)
– Choose a variety—fresh, frozen, canned, dried
• Grains
– Consume 3 oz.-equivalents of whole grains daily— at
least half whole grains (rest enriched)
• Milk
– Consume 3 cups per day of fat-free or low-fat milk or
equivalent milk products
Fats
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Saturated fat
< 10 % of calories
Cholesterol
< 300 mg/day
Trans fat
as low as possible
Total fat
between 20 to 35 % calories
Most fats from sources of PUFAs and MUFAs,
such as fish, nuts, and vegetable oils
• Select and prepare meat, poultry, dry beans, and
milk or milk products that are lean, low-fat, or fatfree
• Limit intake of fats and oils high in saturated
and/or trans fatty acids
Carbohydrates
• Choose fiber-rich fruits, vegetables, and
whole grains
• Choose and prepare foods and beverages
with little added sugars or caloric
sweeteners
• Consume sugar- and starch-containing
foods and beverages less frequently to
reduce caries
Sodium and Potassium
• Consume < 2,300 mg (~1 tsp. salt) of sodium per
day [<1,500 mg] *
• Choose and prepare foods with little salt
• Consume potassium-rich foods, such as fruits and
vegetables.[4,700 mg potassium from food]*
*Individuals with hypertension, blacks, and middle-aged
and older adults
Alcoholic Beverages
• Those who choose to drink alcoholic beverages
should do so sensibly and in moderation
• Moderation = up to 1 drink per day for women
=up to 2 drinks per day for men.
• Alcoholic beverages should not be consumed by
some individuals
• Alcoholic beverages should be avoided by
individuals engaging in activities that require
attention, skill, or coordination
Food Safety
• To avoid microbial foodborne illness:
– Clean hands, food contact surfaces, and fruits and
vegetables.
Meat and poultry should not be washed or rinsed.
– Separate foods
– Cook foods to safe temperature
– Chill perishable foods promptly.
– Older Adults:
• Do not eat or drink unpasteurized milk; raw eggs; raw or
undercooked meat and poultry, fish, or shellfish; unpasteurized
juices; and raw sprouts.
• Reheat deli meats and frankfurters until steaming hot.
The Challenge
From the Science…to Policy…to the Public….to “Me”
www.healthierus.gov/dietaryguidelines