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FCS Connect: March 2021 - Nutrition Food Safety
- 1. The Dietary Guidelines for Americans: The How Behind the Why FCS Connect March 18, 2021
- 2. The 2020-2025 Dietary Guidelines for Americans: Make Every Bite Count
- 4. Guideline 1: Follow a Healthy Dietary Pattern at Every Stage of Life
- 5. First 6 Months o Exclusively feed infants human milk for at least 6 months and through 1 year. Longer, if desired o Choose iron-fortified infant formula when human milk is not available o Provide supplemental Vitamin D soon after birth 6 Months o Introduce nutrient dense complimentary foods, including allergenic foods o Encourage a variety of foods from all food groups o Include foods rich in Zinc & Iron, especially for breastfed babies 12 Months- Older Adulthood Follow a healthy dietary pattern across the lifespan: o Meet nutrient needs o Maintain a healthy weight o Reduce risk of chronic disease
- 7. U.S. Adults Report How Their Diets Changed in 2020 47% 32% 19% 2% Stayed about the same Become healthier Become less healthy Not sure IFIC Year in Review December 2020
- 8. COVID-19’s Impact on Eating Habits 25% 21% 19% 19% 19% 18% 16% 16% 15% 18% 0 5 10 15 20 25 30 Eating more comfort foods Eating more when I am stress or anxious Financial hardships changed foods I purchase Eating foods prepared outside my home less frequently Eating more Seeking out foods that strengthen immune system Shopping for food online more often Seeking out foods designed to provide health benefits Eating foods prepared outside my home more frequently COVID-19 has not impacted my eating habits
- 9. IFIC Knowledge, Understanding, and Behaviors when Feeding Young Children: Insight from U.S Parents and Caregivers, March 2021 COVID-19’s Impact on Children’s Nutritional Status
- 10. Healthy Eating for Older Adults National Institutes on Aging - Healthy Eating for Older Adults Healthy Eating for Adults Healthy Eating for Young Adults Healthy Eating for Families Healthy Eating for Teens Healthy Eating for Kids Healthy Eating for Preschoolers Healthy Eating for Toddlers Healthy Eating for Infants Healthy Eating for Women who are Pregnant or Breastfeeding RESOURCES ACROSS THE LIFESPAN
- 11. RESOURCES ACROSS THE LIFESPAN: FEEDING YOUNG CHILDREN CDC-Foods and Beverages for Ages 6-24 Months Choking Hazards CDC-Breastfeeding Information CDC-Infant Formula Feeding Information
- 12. How?
- 13. Guideline 2 Customize and enjoy nutrient-dense food and beverage choices to reflect personal preferences, cultural traditions, and budgetary considerations.
- 14. This is the for professional audiences FCS Internal Resources Nutrition and Food Safety Dietary Guidelines
- 15. This is a consumer translation FCS Internal Resources Nutrition and Food Safety Dietary Guidelines
- 18. Start with Personal Preferences Incorporate Cultural Traditions Consider Budget
- 20. Guideline 3: Focus on Meeting Food Group Needs with Nutrient-Dense Foods and Beverages and Stay Within Calorie Limits
- 21. More than 80% of people have eating patterns low in: • Fruits • Vegetables • Dairy Although more than half of people meet or exceed recommendations for grains and protein foods, subgroup intake is low: • Whole grains • Seafood • Nuts, seeds, and soy products
- 22. When choosing foods and beverages, do you seek out nutrient-dense foods for yourself? 17% 38% 17% 16% 11% Yes, Always Yes, At Least Some of the Time Only Once in a While No, Never Not Sure 55% Always or Some of the time 33% Once in a while or Never IFIC Nutrient Density & Health August 2020
- 23. Barriers to Healthy Eating in Households with Children Child is a picky eater Cost of healthy food Taste of healthy food Adults are picky eaters Not enough time to cook/healthy foods takes too long to prepare IFIC Knowledge, Understanding, and Behaviors when Feeding Young Children: Insight from U.S Parents and Caregivers, March 2021
- 24. MAKE EVERY BITE COUNT… Healthy Snacking with MyPlate Move to Low-Fat or Fat-Free Dairy Vary Your Protein Routine Focus on Whole Fruits Make Half of Your Grains Whole Grains Vary Your Veggies
- 25. FEEDING CHILDREN Phrases that help and hinder Kitchen helper activities Kids food critic Healthy tips for picky eaters Ellyn Satter Institute – Division of Responsibility
- 26. MEAL PLANNING RESOURCES Food planning during the Coronavirus pandemic Create a grocery game plan weekly calendar Create a grocery game plan shopping list Healthy food preparation Kitchen time savers Grocery shopping Eat healthy on a budget Meal planning
- 27. Guideline 4 Limit Foods and Beverages Higher in Added Sugars, Saturated Fat, and Sodium, and Limit Alcoholic Beverages
- 29. 10% Added Sugars
- 30. 10%
- 31. 2,300 mg Limit
- 32. 2 or less for men 1 or less for women
Editor's Notes
- Kristen
- Kristen The Dietary Guidelines provide food and beverage recommendations to promote health and prevent chronic disease. These guidelines are based upon the current body of nutrition science and research. The DGA are developed utilizing a thorough process and in Dec. We held an in-service, discussing this process and also some of the major findings from the Dietary Guidelines Committee Scientific report that were used in developing the current version we will discuss today. If you would like to learn more about the process or those findings, please visit internal resources under in-service training materials.
- Kristen Today, we will discuss the four guidelines that Americans can use to make every bite count, including recommendations, current trends, and resources to use in nutrition education.
- Kristen The first guideline is to follow a healthy eating pattern at every stage of life. This guideline emphasizes that it is never too early or too late to eat healthfully.
- Kristen An underlying premise is that most everyone, regardless of age, ethnicity, race, or health status, can benefit from following a healthy eating pattern. Following a healthy eating pattern at each stage of life is important, not only because it supports health at that stage of life, but also because it sets the stage for good health in the following life stages. Although the nutrient needs may vary across the lifespan, the core foods that make up a healthy eating pattern remain very consistent over time. During the first 6 months of life, infants should be exclusively fed human milk for at least 6 months and ideally up to 1 year or longer if desired. When human milk is not available, infants should be fed iron-fortified infant formula. Infants should also receive supplemental Vitamin D soon after birth. At around 6 months, infants should be introduced to complimentary foods, including allergenic foods like eggs or peanut butter, along with other nutrient-dense foods. Infants should consume a variety of foods from all the food groups, including those foods rich in Zinc and Iron. From 12 months into adulthood, people are encouraged to follow a healthy dietary pattern in order to meet their nutrient needs, maintain a healthy weight, and reduce risk for chronic conditions. There are many ways to eat healthfully and people should choose a dietary pattern comprised of the nutrient dense meals, dishes, and foods that fit within their cultural and personal preferences and their food budget.
- When researchers calculate HEI scores based upon usual food intake from a nationally representative sample of people in the U.S., data show that across the lifespan, there is room for improvement to align eating patterns with recommendations from the DGA.
- We all know that this past year has had its share of challenges, so you might be wondering how have Americans changed their diets during this time? In a nationally representative sample of U.S. adults, almost of ½ of participants indicated that their diets for the most part stayed the same in 2020. However, about 1/3 reported their diets have become healthier and about 20% reported their diets became less healthy in 2020.
- When these participants were asked to indicate how COVID-19 impacted their eating habits there were several ways the pandemic had an impact. The top responses were: Eating more comfort foods, eating more when feeling stressed or anxious, financial hardships changed the foods they purchased, eating foods prepared outside of the home less often, and just eating more in general.
- Most Parents and caregivers of children report that their child’s diets have stayed the same during pandemic. About 31% report diets have improved due to eating healthier and more homemade meals. About 10% report that their child’s diets have worsened due to snacking, a limited variety of food accessible to them, and unhealthy/convenient foods.
- As we move forward with our work to help consumers at every stage of life adopt healthy eating patterns, I've linked some resources that are developed for consumers that may be useful in promoting healthy eating patterns specific to each stage of life. *** We play an important role in helping consumers adopt healthy eating patterns across the entire lifespan. While the DGA are written for professional audiences, consumer educational materials are designed for consumers to help them follow recommendations within the DGA. We have linked resources developed by USDA to support following recommendations within the DGA.
- Additional resources for feeding infants and young children. There is a lot of information related to breastfeeding, infant formula feeding, and introducing complimentary foods to young children so I've linked several resources on these topics. However, if you have questions or would like to learn more about these topics, please reach out to let us know.
- As we think about how to help consumers adopt healthy eating patterns across the lifespan, it is important to remember that eating patterns are influenced by multiple factors. Interventions that support policies, systems, and environments that ensure safe, affordable and nutritious foods are available to everyone is critically important. Note: *This image is from the 2015-2020 DGA, but the need for everyone to play a role in encouraging healthy eating patterns is discussed in this version.
- Janie - Guideline 2 is to customize and enjoy nutrient-dense food and beverage choices to reflect personal preferences, cultural traditions, and budgetary considerations. The key word here is “customize.” We are never going to get people to eat one kind of food because it is healthy. As educators we must help them figure out what to eat that fits with their tastes and lifestyle and budget.
- You start simple—just as this consumer pamphlet released with the Dietary Guidelines says. The Dietary Guidelines was written for a professional audience. It is 164 pages and we have it uploaded it to in internal resources, under nutrition and food safety, under Dietary Guidelines.
- This is the translation into consumer messages families need to achieve healthy dietary patterns. MyPlate is one example of a consumer translation. It is simple enough that you can use it in various settings, and it can be adapted to customize to suit individual needs. It can help families follow a healthy dietary pattern from birth to older adulthood, just as Kristen explained.
- These are broad recommendations that come together over the course of a day or week that forms the basis of a healthy eating routine. These messages have not really changed since the last version of the Dietary Guidelines.
- Individuals can go to MyPlate plan for a personalized approach. This is a widget you download. You can embed these widgets on any blog or web page. Once you have added the widget, the content will be automatically maintained and updated by the MyPlate team. This is a tool you could push out through your social media outlets.
- If eating is not customized it will not be enjoyed. If food is not enjoyed, it won’t be eaten. So, think about ways you use this in your programming. You may be reaching a group of individuals who eat a Mexican cuisine, or a Vietnamese or regional cuisines such as traditional Southern cuisines.
- This is a book from 2018 in my library that was recommended to me. I enjoy reading about the history of food. The Cooking Gene: A Journey Through African American Culinary History in the Old South. Michael W. Twitty is a culinary and cultural historian and the creator Afroculinaria.com, the first blog devoted to African American historic foodways and their legacy. He just released a new book this month called Rice. Maybe I can spark your interest in developing a workshop focusing on healthy eating patterns in African American Culinary History? Or a blook club on historic foodways? I think in Extension we need to focus on cultural preferences and help folks find healthy ways to include their favorite foods within their budget. I would like to hear from anyone who has an interest in this. Kristen is going to focus now on meeting nutritional needs with nutrient-dense foods.
- Kristen The third guideline is focusing on meeting food group needs with nutrient-dense foods and beverages and to stay within calorie limits.
- In the U.S., more than 80% of people do not eat enough fruits, vegetables, dairy and whole grains. While most people meet or exceed the recommendations for grain and protein food intake, they do not eat enough whole grains, seafood, or beans, peas, and lentils.
- When US adults were asked if they sought out nutrient dense foods for themselves, over half said that they did always or some of the time, but 1/3 reported they only did once in a while or that they never did. Dinner was the eating occasion where most people sought out nutrient dense foods while the fewest people reported seeking nutrient dense foods for snacks.
- Although choosing foods of nutritional value is important among parents and caregivers, barriers can make healthy eating challenging. Among households with children, the top barriers for healthy eating are children being picky eaters, the cost and taste of healthy foods, adults being picky eaters, and not having enough time to prepare healthy foods.
- This guideline, for me, aligns well with notion of helping consumers make every bite count with their food choices. I think of my calories as an allotment of money we get each day and our mission is to use that money in a way that fuels our body with the vitamins, minerals, fiber, and other nutrients that it needs to work its best while not exceeding my daily allotment for calories. Remembering that these nutrient dense foods can fit within each person’s individual preferences and budgetary considerations. I've linked a few resources that are developed to help people make every bite count across the food groups as well as resources to help parents feed children nutrient dense foods and meal planning resources to help people plan for healthful meals comprised of nutrient dense foods.
- These are new resources available to help address barriers for feeding children.
- USDA meal planning resources.
- Janie - Guideline 4 is to limit foods and beverages higher in added sugars, saturated fat, and sodium, and limit alcoholic beverages. The keyword here is limit. This is not new to this version of the Dietary Guidelines.
- So, the difficult part of this for most people is that we need 85% of our calories from the food groups. So that leaves only 15% for everything else…and we eat a lot of everything else. This is only 250 to 350 calories for most Americans. Our challenge in Extension is to get people to not swap their calories from the food groups for the calories from other foods, or to get people to not add an excessive number of calories to the 85% we need from the food groups. The nutrient density and healthfulness of what people eat, and drink, often is determined ultimately by how a food item, dish or meal is prepared, at home and away from home, or produced by a manufacturer.
- Research used to develop the Dietary Guidelines suggests that a healthy dietary pattern limits added sugars to less than 10 percent per day. I think it is important to point out that this is “added sugar” and not the naturally occurring sugar in foods such as lactose in milk and sucrose, fructose and glucose in fruits and vegetables. Sugar has really received a lot of bad press all over the media and in diet books. Remember that we need naturally occurring sugar and a small amount of added sugar. Added sugars can help with preservation; contribute to functional attributes such as viscosity, texture, body, color, and browning capability, and/or help improve the palatability of some nutrient-dense foods. In fact, the nutrient-dense choices included in the Healthy U.S.-Style Dietary Pattern are based on availability in the added in the U.S. food supply—it is small, about 17-50 calories—but it is included.
- For those 2 years and older, intake of saturated fat should be limited to less than 10 percent of calories per day by replacing them with unsaturated fats, particularly polyunsaturated fats. Some of these fats are inherent in foods (such as high-fat meat) and some are added (such as putting butter on toast). In the case of chips and other salty snacks, whether they have saturated fat depends on the kind of chip. Many manufacturers have switched to oil. For example, 1 ounce of Lay’s classic chips has 10 grams of total fat, but only 1.5g of saturated fat because they use sunflower, corn and canola oils. The label on Baked Lay’s says 2 g of total fat and 0 g saturated fat. The National Academies recommends that trans fat and dietary cholesterol consumption to be as low as possible without compromising the nutritional adequacy of the diet. As of June 2018, partially hydrogenated oils (PHOs), the major source of artificial trans fat in the food supply, are no longer Generally Recognized as Safe (GRAS). Therefore, PHOs are no longer added to foods.
- Sodium intake should be limited to 2,300 mg or less. Average intakes currently range from 2,000 to 5,000. Only a small amount of that is from sodium inherent in foods or from salt added in home cooking or the table. Most sodium consumed in the US comes from salt added during commercial food processing and preparation, including foods prepared in restaurants. This is why it is so important to read labels of prepared foods for sodium. And this is a really strong reason to cook more at home. When you know how much sodium is in tomato sauces, soy sauces and other ingredients we cook with, you can often eliminate other salt in a recipe and not even tell the difference.
- The Dietary Guidelines does not recommend that individuals who do not drink alcohol start drinking for any reason. There are also some people who should not drink at all, such as if they are pregnant or might be pregnant; under the legal age for drinking; if they have certain medical conditions or are taking certain medications that can interact with alcohol; and if they are recovering from an alcohol use disorder or if they are unable to control the amount they drink. The advisory committee for the Dietary Guidelines actually recommended 1 or less for both men and women, but this is what made it into the current Dietary Guidelines, which is not a change for earlier guidelines.