Transcript 2015-2020 Dietary Guidelines for Americans PowerPoint

2015–2020 Dietary
Guidelines for Americans
April 26th, 2016
Brought to You By:
2015–2020 Dietary Guidelines
for Americans
Learning Outcomes
Webinar participants will:
I. Review purpose and history of the U.S.
government’s dietary guidance
II. Describe how nutrition science is translated into the
development of dietary recommendations
III. Examine the organization and content of the Dietary
Guidelines report
IV. Relate the Dietary Guidelines to school nutrition
program goals
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
I. Purpose and History:
Dietary Guidelines for Americans
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Purpose and History:
Dietary Guidelines for Americans
Provides evidence-based food and beverage
recommendations for Americans ages 2 and older.
These recommendations aim to:
• Promote health
• Prevent chronic disease
• Help people reach and maintain a healthy weight
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Purpose and History:
Dietary Guidelines for Americans
Public health agencies, health care providers, and
educational institutions all rely on Dietary Guidelines
recommendations and strategies
• Forms the basis of federal nutrition policy and programs
• Helps guide local, state, and national health promotion
and disease prevention initiatives
• Informs various organizations and industries, such as
food product development.
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Purpose and History:
Dietary Guidelines for Americans
1917
1943
1956
Concern: Nutrient Deficiencies
1979
Purpose and History:
Dietary Guidelines for Americans
2000
2010
1990
1980
2015
1985
1995
2005
II. Translating Science for
Development of Dietary Guidelines
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Translating Science for
Development of Dietary Guidelines
Institute of Medicine
Dietary Reference Intakes
USDA, US Dept Health & Human Services
Dietary Guidelines for Americans
http://www.health.gov/dietaryguidelines/
Policies/recommendations
should reflect best science
available at the time and
adapt as science progresses.
USDA
MyPlate
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Translating Science for
Development of Dietary Guidelines
Three Stage Process
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Translating Science for
Development of Dietary Guidelines
Advisory Committee creates the Advisory Report and
submits to the Secretaries of HHS and USDA
The report is informed by:
• Original systematic reviews
• Review of existing systematic reviews, metaanalyses and reports by federal agencies or leading
scientific organizations
• Data analyses
• Food pattern modeling analyses
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Translating Science for
Development of Dietary Guidelines
Stage 1 Review the Science:
Evidence-Based Review Methodology
1. Develop research questions
2. Create and implement literature search and sort plans
3. Develop evidence portfolios
4. Synthesize the bodies of evidence
5. Develop conclusion statements and grade the evidence
6. Describe research recommendations
Spahn JM, et al. The systematic review methodology used to support the 2010 Dietary
Guidelines Advisory Committee. JADA. (April 2011).
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Translating Science for
Development of Dietary Guidelines
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Translating Science for
Development of Dietary Guidelines
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
III. Dietary Guidelines:
Organization and Content
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Complete Dietary Guidelines report available at:
http://health.gov/dietaryguidelines/2015/guidelines/
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
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Executive Summary
Introduction
Chapter 1. Key Elements of Healthy
Eating Patterns
Chapter 2. Shifts Needed to Align with
Healthy Eating Patterns
Chapter 3. Everyone Has a Role in
Supporting Healthy Eating Patterns
Appendices
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Executive Summary
Five Overarching Guidelines
1. Follow a healthy eating pattern across the lifespan
2. Focus on variety, nutrient density, and amount
3. Limit calories from added sugars and saturated fats
and reduce sodium intake
4. Shift to healthier food and beverage choices while
considering cultural and personal preferences
5. Support healthy eating patterns for all
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Executive Summary
I. Follow a Healthy Eating Pattern Across the Lifespan
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Consume a healthy eating pattern that accounts for all
foods and beverages within an appropriate calorie level
All food and beverage choices matter; eating pattern is
the totality of all foods and beverages consumed
An individual’s nutritional needs should be met primarily
from whole foods rather than supplements
Eating patterns reflect
socio-cultural, personal, and
economical preferences
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Executive Summary
II. Focus on Variety, Nutrient Density, and Amount of Food
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To meet nutrient needs within calorie limits, variety is key
Select variety of nutrient-dense foods across and within all
food groups
Nutrient density refers to the ratio of nutrients to caloric
contribution of a food
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Executive Summary
III. Limit Calories from Added Sugars and Saturated
Fats and Reduce Sodium Intake
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Foods and beverages containing high amounts of the
following should be limited to quantities that fall within
the range of a healthy eating pattern.
 Added sugars,
 Saturated fats, and
 Sodium
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Executive Summary
IV. Shift to Healthier Food and Beverage Choices, While
Considering Cultural and Personal Preferences
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Shift eating patterns to include more vegetables, fruits,
and fat-free or low-fat dairy products
Shift from solid fats to foods naturally containing oils
Increase the variety of nutrient-dense protein food choices
and make half of all grains consumed whole grains
Small shifts in food choices accumulated over a meal,
day, or week can make a large difference
Consider cultural and personal preferences to make
shifts easier to maintain.
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Executive Summary
V. Support Healthy Eating Patterns for All
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Make healthy lifestyle choices at home, work, school,
and out in the community
The food and physical activity choices an individual
makes are influenced by the Social-Ecological Model
Improved eating and physical activity behaviors
sustained by considering changes at all levels of the
Social-Ecological Model
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Executive Summary
Key Recommendations
I. Consume a healthy eating
pattern that accounts for all
foods and beverages within
an appropriate calorie level
II. Meet the Physical Activity Guidelines
for Americans
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Executive Summary
Key Recommendation I: What Does a Healthy Eating
Pattern Consist Of?
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A variety of vegetables from all subgroups
 Including all fresh, frozen, dried, and canned
versions in cooked or raw form, dark greens, red
and orange, beans and peas, and starchy
vegetables
Fruits, especially whole fruits
 Including fresh, canned, frozen, dried, and 100%
fruit juice, are essential to a healthy eating pattern
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Executive Summary
What Does a Healthy Eating Pattern Consist Of?
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Grains, at least half of which are whole grains
Fat-free or low-fat dairy products
 Yogurt, cheese, milk, and/or fortified soy beverages
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Executive Summary
What Does a Healthy Eating Pattern Consist Of?
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A variety of protein sources
 Both animal and plant origin
 Sources include seafood, nuts, seeds, legumes,
lean meats and poultry, eggs, and soy products
Oils
 Oils should replace solid fats rather
than being added to the diet
 Major source of essential fatty acids
and Vitamin E
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Executive Summary
What Does a Healthy Eating Pattern Limit?
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The intake of trans fats should be as low as possible
Saturated fats should be limited to less than 10% of the
total daily caloric intake
Consume less than 10% of calories per day from added
sugar
Consume less than 2,300 milligrams per day of sodium
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Executive Summary
What Does a Healthy Eating Pattern Limit?
Quantitative Recommendations
Consume less than:
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10 percent of calories per day from added sugars
10 percent of calories per day from saturated fats
2,300 milligrams (mg) per day of sodium
If alcohol is consumed, do so in moderation
 Women: 1 drink per day
 Men: 2 drinks per day
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Introduction
The Dietary Guidelines, What It Is, What It Is Not:
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Translates science into food-based guidance toward a
healthy and enjoyable diet
Helps individuals improve and maintain overall health,
focusing on disease prevention and reducing the risk of
chronic diseases
Is not intended to be used to treat disease
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Introduction
Terms to Know:
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Eating Pattern
Nutrient Dense
Variety
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 1: Key Elements of Healthy Eating Patterns
1. Follow a healthy eating pattern across the lifespan
2. Focus on variety, nutrient density, and amount
3. Limit calories from added sugars, saturated fats, and
reduce sodium intake
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 1: Healthy Eating Patterns, Dietary Principles
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Eating pattern represents the totality of all foods and
beverages consumed
Nutritional needs should be met primarily from foods
Healthy eating patterns are adaptable
Healthy physical activity patterns
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 1: Healthy Physical Activity Patterns
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Adults
 Aim for 150 minutes of moderate intensity physical
activity per week, and
 At least 2 days of muscle-strengthening exercises per
week
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Youth ages 6-17 years
 At least 60 minutes of physical activity per day including
aerobic, muscle-strengthening, and bone-strengthening
activities
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 1: Healthy Eating Patterns, Other Dietary
Components
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Added sugars
Saturated fats, trans fats, cholesterol
Sodium
Alcohol
Caffeine
High intensity sweeteners
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 1: Healthy Eating Patterns, Added
Sugars
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Healthy eating patterns limit added sugars to less than
10 percent of calories per day
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 1: Healthy Eating Patterns,
Saturated Fats, Trans Fats, and Cholesterol
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Saturated fats continues to be limited to less than 10%
of total daily caloric intake
Intake of trans fat should be as low as possible
There is no longer a recommendation regarding
dietary cholesterol
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 1: Healthy Eating Patterns, Sodium
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Healthy eating patterns limit sodium to less than
2300 mg per day for adults and children 14 years
and older
Adults with pre-hypertension and hypertension
should limit their intake to less than 1500 mg per
day
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 1: Healthy Eating Patterns, Caffeine
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More than 95% of adults consume caffeine; most do
not exceed the recommended limit of 400 mg per day
Most notable intake of caffeine in adults is from coffee
and tea
 Men: 90th percentile exceed 400 mg
 Women: 95th percentile exceed 400 mg
 Children: intake generally low
 Caffeine intake from sugar-sweetened
beverages and other caffeinated drinks
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 1: Healthy Eating Patterns, HighIntensity Sweeteners
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High-Intensity Sweeteners are non-caloric additives to
replace sugar
 These may decrease caloric intake in the short-term
 Further research is needed to confirm their
effectiveness as a long-term weight management
strategy
The FDA has deemed these food additives as safe for
the general population to consume
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed to Align with Healthy
Eating Patterns
4. Shift to healthier food and beverage choices while
considering cultural and personal preferences
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed
Vegetables
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Adolescent boys and girls have the lowest relative
intake of vegetables
Potatoes and tomatoes: most commonly consumed
vegetables
60% of vegetables are eaten as a separate food item
30% of vegetables are eaten as part of a mixed dish
10% are eaten as part of snacks, condiments, and
gravies
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed
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Eat more vegetables
 All types
 Consume in nutrient-dense forms
 Ideally, displace foods high in calories, sodium, and
saturated fats
Realistic option = increase vegetable content of
mixed dishes, while decreasing refined grains and
meats
Realistic option = start your day with a morning
smoothie with a handful of kale or other
vegetables
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed
Fruits
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Fruit intake low for almost all age and sex groups
 With the exception of children aged 1-8 years
Ninety percent of fruits/fruit juices consumed alone
rather than as mixed dishes
Shift to consume more fruits
 Displace low-nutrient dense
snacks with fruits
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed
Grains
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Shift from refined to whole grain products
Use the ingredient list, selecting foods with whole grains
listed as first ingredient
Choose both whole and refined grain foods in nutrient
dense forms
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed
Dairy
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Substantially below recommendations, except for
young children,1-3 years of age
Primarily consumed as fluid milk and cheese
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed, Dairy
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Most people would benefit by increasing dairy intake in
fat-free or low-fat forms
 In milk, yogurt, cheese, or fortified soy milk
Some sweetened milk and yogurt products may be
included in a healthy pattern, as long as:
 Added sugars do not exceed the
recommendations
 Eating patterns do not exceed calorie limits
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed
Protein
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Most Americans consume adequate protein foods
including meat, poultry, eggs, nuts, seeds, soy
Seafood consumption is low compared to
recommendations
Increase variety of choices
Shift to more nutrient dense choices
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed, Protein - Seafood
http://thefisheriesblog.files.wordpress.com/2012/10/169f8-fish-chart.jpg
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed
Oils
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Shift from solid fat to oils
 Use vegetable oils instead of solid fats
 When cooking, increase foods that naturally contain
oils, such as seafood and nuts, in place of meat and
poultry
 When choosing other foods, such as salad dressing
and spreads, use those made with oils
rather than solid fats
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed, Added Sugars
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed
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Added Sugars
 Choose water instead of sugar-sweetened
beverages
 Reduce portions of sugar-sweetened beverages
 Make more nutrient-dense beverage choices
 Replace added sugars
with products containing
high-intensity sweeteners
(artificial sweeteners)
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed, Saturated Fat
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed
Saturated Fats
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Shift from food products high in saturated fats to those
high in poly-and mono-unsaturated fats
Read food labels
Choose lower fat forms of food and beverages
Increase vegetables, whole grains, lean meats and low
or fat-free cheese in place of fatty meat or full-fat
cheese in dishes
Use oils high in poly-and mono-unsaturated fats
Use oil-based dressings and spreads on foods
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed, Sodium
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed
Sodium
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Use the Nutrition Facts label to check for sodium in
foods like pizza, pasta dishes, sauces, and soups
Consume more fresh foods and fewer processed foods
Eat more foods prepared at home
When eating at restaurants, request no salt added
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed
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Potassium
Dietary Fiber
Calcium
Choline, magnesium, and Vitamins A, D, E, and C
Iron is underconsumed by adolescent girls and women,
ages 19-50
Shift to eating more vegetables, fruits, whole grains, and
dairy to increase intake of nutrients of public health concern
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 2: Shifts Needed, Summary
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Eating patterns result of choices over time, at home
and away from home
Many opportunities to make shifts
Small shifts made over time can make a difference
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 3: Everyone Has a Role in Supporting
Healthy Eating Patterns
5. Support healthy eating patterns for all
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 3: Supporting Healthy Eating Patterns
Dietary Guidelines: Organization and Content
Chapter 3: Supporting Healthy Eating Patterns
Offer more vegetables, fruits, whole grains, low-fat
and fat-free dairy
Increase variety of protein foods that are nutrientdense
Reduce sodium and added sugars
Reduce saturated fats and replace them with
unsaturated fats
Reduce added, refined starches
Adapt portion sizes
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 3: Supporting Healthy Eating Patterns
Food Access
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Having access to healthy, safe, and affordable food
choices
Influenced by:
 Proximity to food retail outlets
 Individual resources
 Neighborhood level resources
 Race/ethnicity, socioeconomic status, geographic
location, disabilities
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 3: Supporting Healthy Eating Patterns
Acculturation
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The process by which individuals adopt the attitudes,
values, customs, beliefs, of a new culture
A gradual exchange between the original attitudes and
behaviors associated with the originating country and
those of the host culture
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Chapter 3: Supporting Healthy Eating Patterns
Dietary Guidelines: Organization and Content
Chapter 3: Supporting Healthy Eating Patterns
Dietary Guidelines: Organization and Content
Appendices
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Appendices
1.
Physical Activity Guidelines for
Americans
2.
Estimated Calorie Needs, Per
Day, By Age, Sex, and Physical
Activity Level
3.
USDA Food Patterns: Healthy US
Style Eating Pattern
4.
USDA Food Patterns: Healthy
Mediterranean Style Eating
Pattern
5.
USDA Food Patterns: Healthy
Vegetarian Eating Pattern
6.
Glossary of Terms
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13.
Nutritional Goals for Age-Sex
Groups based on Dietary
Reference Intakes and Dietary
Guidelines Recommendations
Federal Resources for
Information on Nutrition and
Physical Activity
Alcohol
Food Sources of Potassium
Food Sources of Calcium
Food Sources of Vitamin D
Food Sources of Dietary Fiber
14. Food Safety Principles and
Guidance
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Dietary Guidelines: Organization and Content
Appendices
Appendix 14: Food Safety Principles and Guidance
IV. Summary and Application
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Summary and Application
Potential for the guidelines to inform policy and
practice is critical
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Less than optimal dietary patterns contributing directly
to poor health and high chronic disease risk
 Low in vegetables, fruit, whole grains, and low-fat
dairy
 High in refined grains, saturated fat, added sugars,
and sodium
Critical health disparities
Food insecurity
Important role of Child Nutrition
Programs: access and
education
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Professional Standards Crediting Information
• Webinar Title: 2015–2020 Dietary Guidelines for Americans
• Date: April 26th, 2016
• Instructional Time: One hour
• Key Area: 1000 Nutrition
 Key Topic: 1300 General Nutrition
 Learning Objective: 1310, Relate the Dietary Guidelines
and USDA food guidance (such as MyPlate) concepts to
the goals of the school nutrition programs.
This institution is an equal opportunity provider.
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu
Thank you for joining us!
Questions?
Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu