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Dietary Guidelines Presentation
- 1. A Look at the 2010 Dietary Guidelines: Putting Guidelines into Practice March 4, 2011 Erin Laurie, MS, RD, LD Consultant Dietitian and Adjunct Instructor 785-893-2757 [email_address]
- 2. History of USDA’s Food Guidance 1940s 1950s-1960s 1970s 1992 2005 Food for Young Children 1916
- 16. © General Mills Parts of a Grain
- 23. Top Messages
- 27. Questions? Erin Laurie, MS, RD, LD Consultant Dietitian and Adjunct Instructor 785-893-2757 [email_address]
Editor's Notes
- USDA has had a long history with food guidance dating back into the early 20 th century. Looking back over this history, many different food guides have been used. They represented health and nutrition concerns of the time when they were introduced. For example, In the 1940’s the wartime food guide promoted eating foods that provided the vitamins and minerals needed to prevent deficiencies. In the 1950’s-1960’s the 7 food groups were simplified into a “Food for Fitness” guide, which was commonly called “The Basic Four.” By the later 1970’s, concerns about dietary excess lead USDA to issue “The Hassle-Free Daily Food Guide,” which included a “caution” group of fats, sweets, and alcohol In the 1980s first dietary guidelines released. All of these food guides preceded the introduction of the original Food Guide Pyramid in 1992. NOTE TO PRESENTER: The food guides pictured above are-- 1916: Food for Young Children 1940s (1946): National Food Guide (commonly called “The Basic Seven”) 1950s-1960s (1956): Food for Fitness—A Daily Food Guide (commonly called “The Basic Four”) 1970s (1979): Hassle-Free Guide to a Better Diet 1992: Food Guide Pyramid 2005: MyPyramid
- This 7 th edition changes to address 2 and older who are at increased risk for chronic disease. 1/3 of all adults are obese with 72% of men overweight or obese and 64% of women are overweight or obese. 32% of ages 2-19 are overweight or obese The 13 member DG Advisory Committee made up of nutrition and health science authorities used a newly developed, state of the art, web-based electronic system and methodology, known as the Nutrition Evidence Library to answer scientific questions posed.
- Key differences include an emphasis on maintaining a healthy body weight throughout the lifecycle and on proper nutrition for children. Information on specific eating patterns, including vegetarian adaptations, is included for the first time. Chapter 6 of the 2010 policy report acknowledges the influence of consumers’ broader food and physical activity environment and its impact on Americans’ food, beverage and physical activity choices. There is recognition that improvements to the environment must be coordinated among all sectors of influence. Other differences include: · a shift to directional intake (vs. specific quantities) for various food groups; · a key recommendation on seafood intake; · inclusion of research on eating behaviors (e.g., breakfast, snacking, etc.) and the influence of screen time on body weight; · lists of specific foods to reduce due to their sodium, saturated fat, cholesterol, trans fat and added sugars content; · a focus on nutrients of public health concern (vs. intakes below recommended levels) such as potassium, dietary fiber, calcium and vitamin D; · a new guidance on alcohol consumption by breastfeeding women; and · an appendix table of key consumer behaviors and potential strategies for professionals to use in implementing the Dietary Guidelines .
- Strong evidence shows that there is no optimal proportion of macronutrients that can facilitate weight loss or assist in maintaining weight. The critical issue whether the eating pattern is reduced in calories and the individual is able to maintain a reduced calorie intake over time. The total number of calories consumed is the essential factor relevant to body weight.
- See page 16 of DG report. A dietary pattern low in calorie density is characterized by a relatively high intake of vegetables, fruits, and fiber and lower intake of total fat, saturated fat, and added sugars. Strong evidence shows that eating patterns that are low in calorie density improve weight loss and weight maintenance, and also may be associated with lower risk of Type 2 diabetes in adults.
- Not a fruit or vegetable to be had! In fact besides fruit juice and fried potatoes not even in the top 25 sources!
- Breakfast- not eating breakfast has been associated with excess body weight especially in children. Consuming breakfast also is associated with weight loss and maintenance as well as improved nutrient intake.
- Strong evidence supports that regular participation in physical activity helps people maintain a healthy weight and prevent weight gain.
- Even in the absence of overweight consuming too much sodium, solid fats,, saturated and trans fats, cholesterol, added sugars, and alcohol increases risk of chronic disease 3,400 mg of sodium Sodium- a strong body of evidence in adults shows that as sodium intake decreases so does blood pressure. Moderate evidence in children shows the same result. Fats- the type of fats consumed are more important in influencing the risk of CVD than the total fat in the diet. Saturated fats- strong evidence indicates that higher intake of most dietary saturated fatty acids is associated with higher levels of blood total cholesterol and LDL. . Look to replace some saturated fats with unsaturated sources. Trans fats- a number of studies have observed that increased trans fatty acids increase risk of CVD due in part with elevations in LDL. Cholesterol- dietary cholesterol has been shown to raise blood LDL in some individuals. However, this effect is reduced when saturated fat intake is low. The potential negative effect of dietary cholesterol is relatively small compared to those of saturated fat and trans fat. Solid fats refer to the foods or ingredients themselves such as shortening or hydrogenated oils, butter, animal fats. These are discussed apart of saturated, trans fat and cholesterol b/c these are abundant in the American diet and contribute to significant excess calorie consumption. Reducing these will in turn reduce calories and saturated, trans fat. Added sugars and solid fats are consumed in excessive amounts- 800 kcal a day- without contributing important nutrients to the diet. Foods themselves with higher added sugars or added solid fats don't contribute to weight gain; however, with increased consumption it is more difficult to also eat foods with sufficient fiber and essential vits and minerals.
- Strong evidence shows moderate alcohol consumption associated with lower risk of CVD and all cause mortality among middle aged and in older adults may help to keep cognitive function intake with age. However not encouraging to start drinking as moderate intake is also associated with increase risk of breast cancer, violence, drowning, and injuries from falls and motor vehicle accidents.
- See pages 35-40- highlighted areas
- Talking Points: A grain kernel or seed consists of three parts: The Outer Shell is a coarse layer. It is called the bran and it protects the grain. The Inside layer of the grain is known as the endosperm. The Middle layer is the germ. It’s a small but important part of the grain that sprouts when planted. Background: Bran: contains fiber, B vitamins, protein, and trace minerals. Endosperm: this “energy storehouse” contains mostly carbohydrate and some protein and small amounts of B vitamins. Germ: contains B vitamins, vitamin E, trace minerals, and phytonutrients (substances in plants that have health-protective effects).
- See key recommendations
- A healthy eating pattern is not a rigid prescription. Can use USDA Food Patterns and vegetarian adpations of USDA food pattern, and the DASH eating pattern as templates to meet the DG Supplments and fortified foods- page 49. No sufficient evidence to support recommenation for or against a daily MVI to prevent chronic disease. Note: A fundemental premise of the DG is that nutrients should come from foods. .
- http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/Chapter6.pdf
- Research done by the Dietary Guidelines Alliance ADA, IFIC, Produce for Better Health, National Cattlemen's Beef Association, Pork Producers, Society for Nutrition Educaiton to name a few