Transcript Presenting . . . New Evidence-Based 2005 Dietary Guidelines

Presenting . . .
New Evidence-Based 2005
Dietary Guidelines
What are the Dietary Guidelines
for Americans?
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Report issued by HHS/USDA every 5
years by law since 1980
Science-based advice to promote health
and to reduce risk of major chronic
diseases through diet and physical
activity
Basis for federal food, nutrition education,
and information programs
DG Advisory Committee Members
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Chair:
Janet King, PhD., RD.
Lawrence J. Appel, MD.,
MPH
Yvonne L. Bronner,
ScD., RD., LD
Benjamin Caballero,
MD., PhD
Carlos A. Camargo, MD.,
DrPH
Fergus M. Clydesdale,
Ph.D
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Vay Liang W. Go, MD
Penny M. Kris-Etherton,
PhD., RD
Joanne R. Lupton, PhD
Theresa A. Nicklas,
DrPH., MPH., LN
Russell R. Pate, PhD
F. Xavier Pi-Sunyer,
MD., MPH
Connie M. Weaver, PhD
The Evidence-Based Process
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Defined scientific questions
Reviewed totality of scientific literature
Sought advice of experts
Considered public comment
Wrote conclusive statements
Sent recommendations to the Secretaries
2005 Dietary Guidelines for
Americans
•Peer review of
DGAC report by
HHS/USDA staff
•Final 2005 Dietary
Guidelines released
January 12, 2005
Approach “Firsts”
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Used evidence-based approach
Focused on diet to prevent chronic
disease
Focused on energy intake; discretionary
calories
Focused on physical activity to prevent
weight gain/regain
A Theme Emerges
“ . . . Americans need to select a quality diet
while staying within their calorie
requirements to achieve optimal health.”
DGAC technical report
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focus on nutrient dense foods with few
calories.
Food Intake Patterns
Determined daily intake amounts for each
food group
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Meet established nutritional goals
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Based on nutrient profile for each food group
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Developed 12 daily food intake patterns
(1000-3200 calories)
Patterns Differ From Usual
Consumption
Eat more
 Non-fat and low-fat milk and milk
products, green vegetables, orange
vegetables, legumes, fruits, and whole
grains
Eat less
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Refined grains, total fats, added sugars,
and calories
9 Key Focus Areas
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Adequate nutrients
within calorie
needs
Weight
management
Physical activity
Food groups to
encourage
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Fats
Carbohydrates
Sodium and
Potassium
Alcoholic
beverages
Food safety
“Taken together, the Dietary
Guidelines encourage most
Americans to eat fewer calories,
be more active, and make wiser
food choices.”
2005 Dietary Guidelines for Americans
Consume Adequate Nutrients
Within Calorie Needs
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Consume a variety of nutrient-dense
foods and beverages within and among
the basic food groups.
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Limit the intake of saturated and trans fats,
cholesterol, added sugars, salt, and alcohol.
Adopt a balanced eating pattern, such as
the USDA Food Guide or the DASH
Eating Plan.
Consume Adequate Nutrients
Within Calorie Needs
Shortfall Nutrients of Concern . . .
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Adults: Vitamins A, C, E, calcium,
magnesium, potassium, and fiber
Children: Vitamin E, calcium, magnesium,
potassium, and fiber
Consideration for specific populations
-Iron
-Vitamin B12
-Folic acid
-Vitamin D
Weight Management
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Calories count for weight control
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Reduce saturated fat, added sugars, alcohol
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Decrease calories by 100-500 kcals/day
Control portion size
3-inch diameter
6-inch diameter
Physical Activity
“Engage in regular
physical activity . . .
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At least 30 min/day
to reduce disease
risk
30-60 min/day to
prevent weight gain
60-90 min/day to
sustain weight loss
At least 60 min/day
for children/teens
Food Groups to Encourage
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Fruits and vegetables
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Whole grains
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5-13 servings/day for 1200-3200 calories
2 cups fruit & 2 ½ cups vegetables for 2000
calorie diet
At least 3 ounces/day
In place of refined grains
Milk and milk equivalents
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3 cups/day for ages 9 and up
Low-fat or fat-free versions
Sample Daily Food Pattern
Food Group
2,000 Calories
Fruits
Vegetables
dark green
orange
legumes
starchy
other
Grains
whole grains
other grains
4 servings (2 cups)
5 servings (2 ½ cups)
3 cups/week
2 cups/week
3 cups/week
3 cups/week
6 ½ cups/week
6 ounce-equivalents
3
3
Sample Food Pattern
Food Group
2,000 Calories
Meat and Beans
5 1/2 ounce-equivalents
Milk
3 cups or equivalent
Oils
24 grams (6 tsp.)
Discretionary Calories 267
Fats
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Total fat 20-35% of energy
Most adults . . . decrease
intake of saturated fat and
trans fat
 Saturated fat 10% of calories
 Trans fat as low as possible
Many adults . . . decrease
cholesterol intake
 300 mg/day
Those with heart disease
increase EPA & DHA
 8 ounces of fish per week
Carbohydrates
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“Choose fiber-rich fruits, vegetables,
and whole grains often.”
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45% to 65% of energy
RDA (adults/children) 130 grams carbs
Increase fiber intake to 14 grams/1000
kcals
“Prepare foods/beverages with little
added sugar.”
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Decrease frequency of intake
Practice good oral hygiene
Top 3 Sources of Added
Sweeteners in the American Diet
Soft drinks
33.0
Sugars and candy
16.1
Sweetened grains, such cakes,
cookies, pies
12.9
Guthrie and Morton, Journal of the
American Dietetic Association, 2000.
Sodium and Potassium
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Decrease salt intake to reduce risk of
hypertension
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Less than 2300 mg sodium/day (~1 tsp.)
1500 mg/day for hypertensives, Blacks and
older Americans
Increase intake of potassium-rich foods
Food Sources of Potassium in
American Diet
Food
Percent of total*
Milk
Potatoes (white)
Coffee
Beef
Tomatoes
Orange/grapefruit juice
10.2%
8.9%
6.7%
6.2%
6.2%
4.1%
Yeast bread
Poultry
Dried beans/lentil
Bananas
Potato/corn chips, popcorn
Tea
Fish/shellfish (excl. canned tuna)
3.6%
3.3%
2.8%
2.7%
2.3%
2.0%
<2.0%
*Percent of total potassium consumption, CSFII, 1994-96
Alcoholic Beverages
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Limit intake to 1 to 2 drinks per
day
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One drink for women
Two drinks for men
12 ounces beer
5 ounces wine (12% alcohol)
1.5 ounces (80-proof) spirits
Pregnant women should not
drink
Food Safety
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To prevent food borne illness . . .
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Clean hands, surfaces, fruits/vegetables
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Separate raw, cooked, ready-to-eat foods
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Cook foods to a safe temperature
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Refrigerate perishable foods promptly
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Avoid unpasteurized milk or milk products,
raw eggs, raw/undercooked meat, raw
sprouts
Food Group Highlights
Consume 4 ½ Cups of Fruits and
Vegetables
To reduce risk of . . .
 stroke
 cancers
 type 2 diabetes
Consume 3 Ounces of Whole
Grains Per Day
To reduce risk of . . .
 diabetes
 coronary heart disease
 help with weight maintenance
Consume 3 Servings Per Day of
Milk and Milk Products
Health benefits . . .
 improve bone mass
 contribute important amounts of
many nutrients
 healthy weight*
“Firsts” for Dairy
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Increased serving number for Milk, Yogurt
and Cheese Group
Recognized for improving diet quality
while not causing weight gain
Recommended dairy products, not other
calcium sources, for lactose intolerance
Organizations and Policies
Recommending 3 a Day of Dairy
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2005 Dietary Guidelines for Americans
NMA Consensus Report on Role of Dairy
Foods in African American Diets, 2004
Surgeon General’s Report on
Osteoporosis and Bone Health, 2004
AHA Dietary Guidelines
AAP, AAFP, and ADA
NHLBI JNC-VII blood pressure guidelines
Another First: Sample Eating
Patterns
Two eating patterns exemplify the Dietary
Guidelines
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USDA Food Guide
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DASH Eating Plan
Timetable
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Release of Policy Statement -- Dietary
Guidelines for Americans – January 2005
Release of Consumer Communications –
January 2005
Release of Food Guidance System
(formerly Pyramid) – Spring
Key Concepts to Communicate
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Be confident that the 2005 DG are based
on solid evidence from the latest
published research.
Increase intake of fruits/vegetables,
whole grains, and fat-free or low-fat milk
and milk products.
Consume a variety of foods, but control
calories and increase physical activity to
manage body weight.
Putting Recommendations into
Action
Resources
 www.healthierus.gov/dietaryguidelines
 www.nationaldairycouncil.org
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www.3aday.org
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Meal plan based on the DG
Tip sheets and graphics
DASH tear pad
Lactose intolerance information
Health education kits
Nutrition education grants
www.assessyourdiet.webmd.com
WebMD Weight Loss Clinic
Pamphlet for Consumers
For Health Professionals
For Consumers
Meal Plan