Reshape your plate


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This ppt will help you teach students how to plan meals easily and nutritionally.

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  • 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. 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
  • Several rounds of consumer research were conducted to identify what messages consumers understood, and what was confusing to them. The results from this research helped USDA shape the consumer materials to improve their usefulness. Some of the important findings from this research about the original Pyramid included: Consumers have a general understanding of what healthy eating means, but have trouble in putting these concepts in practice. Consumers understand the general messages that the original Pyramid conveyed, but thought that it was complicated and had a hard time identifying detailed information from the graphic, such as placement of food groups. Some food groups and concepts were difficult for consumers—especially understanding the various types of fats and oils and where they are found; what whole grains are; and identifying various types of vegetables. Finally, consumers do not use the word “serving” in the same way that nutrition professionals do. They consider a serving to be their portion, or what is on their plate. They were averse to trying to understand the alternative that defined a serving as a standardized amount of food.
  • Reshape your plate

    1. 1. Reshape Your Plate Nutrition Education & Meal Planning Matt McIff MD Susan Saffel-Shier MS, RD, CD Bonnie Athas, RD, CD
    2. 2. Adequate Diet <ul><li>Energy (carbohydrates, proteins, fats) </li></ul><ul><li>Essential amino acids & fatty acids </li></ul><ul><li>Vitamins & minerals </li></ul><ul><li>Phytochemicals (antioxidants) </li></ul>
    3. 3. History of USDA’s Food Guidance 1940s 1950s-1960s 1970s 1992 2005 Food for Young Children 1916
    4. 4. The former USDA Nutrition Recommendations 1992
    5. 5. Consumer Research Understanding of original Pyramid and potential messages <ul><li>Sample findings: </li></ul><ul><li>“ Healthy eating” means variety, moderation, and eating fruits and vegetables. </li></ul><ul><li>Pyramid depicts a healthy diet, but it is complicated </li></ul><ul><li>Limited understanding of food group placement on graphic </li></ul><ul><li>Need help understanding whole grains, types of fat </li></ul><ul><li>A “serving” is “what is on my plate” </li></ul>
    6. 6. The New USDA Nutrition “Icon” 2005
    7. 7. The New USDA Nutrition Recommendations 2005 <ul><li>My Pyramid – personalized portions </li></ul><ul><ul><li>Based on age, sex, and activity level </li></ul></ul><ul><ul><li>12 pyramids in one </li></ul></ul><ul><li>Emphasizes exercise </li></ul><ul><li>Divided fats into good and bad </li></ul><ul><li>Dismissed “complex carbohydrates” </li></ul><ul><li>Make half your grains whole </li></ul><ul><li>Is Internet based </li></ul>
    8. 8. Harvard Healthy Eating Pyramid <ul><li>Exercise base </li></ul><ul><li>Plant oils </li></ul><ul><li>Separate protein groups </li></ul><ul><li>Meat & Potatoes demoted </li></ul><ul><li>Reduced Dairy </li></ul>
    9. 9. Problems with Pyramids <ul><li>The Pyramid Graphic not as effective </li></ul><ul><ul><li>Good for Academics but… </li></ul></ul><ul><ul><li>Not practical for meal planning </li></ul></ul><ul><li>Based on Daily Nutrition needs </li></ul><ul><ul><li>People generally don’t plan or think per day, but per meal. </li></ul></ul><ul><li>Visual Distribution is by serving number not by serving sizes (volumes) </li></ul>
    10. 10. Problems with “My Pyramid” <ul><li>The new USDA pyramid </li></ul><ul><ul><li>Is only an icon or logo and not information oriented </li></ul></ul><ul><ul><li>Shows a horizontal distribution of groups </li></ul></ul><ul><ul><ul><li>Defeats the purpose of a pyramid (it should be a vertical distribution) </li></ul></ul></ul><ul><ul><li>Information is online – not accessible to all </li></ul></ul>
    11. 11. Introducing… The Plate Method
    12. 12. The Plate Method <ul><li>Detailed vs abbreviated food intake assessments </li></ul><ul><li>First described in 1970 in the Swedish magazine &quot;Var Naring&quot; </li></ul><ul><ul><ul><li>(&quot;Our Nourishment&quot;) </li></ul></ul></ul>
    13. 13. The Plate Method <ul><li>In the early 1980's, Swedish nutritionists wrote: </li></ul><ul><ul><ul><li>(Food for People with Diabetes and Heart Disease: Good Food for Everyone) </li></ul></ul></ul><ul><ul><ul><ul><li>Margit Eliasson, Brita Karlstrom, and Birgitta Melin; and Bengt Vessby, MD </li></ul></ul></ul></ul><ul><li>In 1993, the Idaho Diabetes Care and Education practice group adapted the Swedish Plate Model </li></ul><ul><ul><ul><ul><li>Marisue Smith, RD, LD, CDE ; Helena Rizor, RD, LD, CDE ; Julie Harker, RD, LD ; Kathleen Thomas, RD, LD ; Marjorie Rich, RD, LD, CDE </li></ul></ul></ul></ul>
    14. 14. A new Plate Method design
    15. 15. The Plate Advantage <ul><li>Emphasis on Meal planning (practical) </li></ul><ul><ul><li>Presents visual “picture” of a proper meal </li></ul></ul><ul><ul><li>Simple to understand and easy to remember </li></ul></ul><ul><ul><li>It approximates actual portion sizes – less need to remember “serving sizes” </li></ul></ul><ul><li>Placemats “the one that gets used” </li></ul><ul><ul><li>More exposure leads to better memory retention and compliance </li></ul></ul>
    16. 16. A Layered Approach <ul><li>A layered approach to detail facilitates learning at different levels. </li></ul><ul><li>Layer #1 – Reshape Your Plate </li></ul><ul><ul><li>Showing the proper plate distribution </li></ul></ul><ul><ul><li>Emphasis on food groups and relative ratios </li></ul></ul>
    17. 17. Layer #1 – Reshape Your Plate
    18. 18. Layer #2 <ul><li>Layer #2 – Serving Sizes </li></ul><ul><ul><li>What’s a portion? </li></ul></ul><ul><ul><li>Number of servings per meal </li></ul></ul><ul><ul><li>Number of servings per day </li></ul></ul>
    19. 19. Layer #2 – Serving Sizes
    20. 20. Layer #3 <ul><li>Layer #3 - Food Choices </li></ul><ul><ul><li>What’s more nutritious? </li></ul></ul>
    21. 21. Layer #3 – Food Choices
    22. 27. The Plate Method summary <ul><li>Many physiologic and social factors contribute to poor nutrition. </li></ul><ul><li>Nutrition education is an important part of Improving good eating habits. </li></ul><ul><li>Educational materials need to be simple, practical and memorable. </li></ul>
    23. 28. The Plate Method Summary <ul><li>The Plate Method is an effective visual tool. </li></ul><ul><ul><li>It is easy to understand and to remember </li></ul></ul><ul><ul><li>It resembles the “goal” – a balanced meal </li></ul></ul><ul><ul><li>It approximates actual portion sizes – less need to remember “serving sizes” </li></ul></ul><ul><li>A layered approach to detail facilitates learning at different levels. </li></ul>