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Dietary Guidelines, 2010at a Glance<br /><ul><li>Executive Summary
Chapter 1. Introduction
Chapter 2. Balancing Calories to Manage Weight
Chapter 3. Foods and Food Components to Reduce
Chapter 4. Foods and Nutrients </li></ul>	to Increase<br /><ul><li>Chapter 5. Building Healthy </li></ul>	Eating Patterns ...
Appendices</li></li></ul><li>
Dietary Guidelines, 2010Executive Summary<br /><ul><li>Describes purpose, uses, and major concepts
Includes individuals at high risk of chronic disease new
Identifies two overarching concepts new
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USDA Dietary Guidelines 2010 abridged

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USDA Dietary Guidelines 2010 abridged

  1. 1. Dietary Guidelines, 2010at a Glance<br /><ul><li>Executive Summary
  2. 2. Chapter 1. Introduction
  3. 3. Chapter 2. Balancing Calories to Manage Weight
  4. 4. Chapter 3. Foods and Food Components to Reduce
  5. 5. Chapter 4. Foods and Nutrients </li></ul> to Increase<br /><ul><li>Chapter 5. Building Healthy </li></ul> Eating Patterns <br /><ul><li>Chapter 6. Helping Americans Make Healthy Choices
  6. 6. Appendices</li></li></ul><li>
  7. 7. Dietary Guidelines, 2010Executive Summary<br /><ul><li>Describes purpose, uses, and major concepts
  8. 8. Includes individuals at high risk of chronic disease new
  9. 9. Identifies two overarching concepts new
  10. 10. Maintain calorie balance over time to achieve and sustain a healthy weight
  11. 11. Focus on consuming nutrient-dense foods and beverages
  12. 12. Lists all Key Recommendations</li></li></ul><li>
  13. 13. Chapter 1Introduction<br /><ul><li>Describes 2010 Dietary Guidelines development
  14. 14. Identifies their uses
  15. 15. Explains their importance for health promotion and disease prevention
  16. 16. Highlights the heavy toll of diet-related diseases
  17. 17. Provides a “roadmap” to the rest of the document
  18. 18. Explains strength of the evidence
  19. 19. Defines several key terms</li></li></ul><li>Key term definition“Nutrient Dense”<br />Nutrient-dense foods and beverages:<br /><ul><li>Provide vitamins, minerals, and other beneficial substances and relatively few calories without
  20. 20. Solid fats in the food or added to it
  21. 21. Added sugars
  22. 22. Added refined starches
  23. 23. Added sodium
  24. 24. Retain naturally occurring components, such as dietary fiber
  25. 25. All vegetables, fruits, whole grains, seafood, eggs, beans and peas, unsalted nuts and seeds, fat-free and low-fat dairy, and lean meats and poultry are nutrient dense when prepared without solid fats or sugars</li></li></ul><li>Nutrient Dense and Non-Nutrient Dense Forms of Sample Foods <br />
  26. 26.
  27. 27. Chapter 2Balancing Calories to Manage Weight <br /><ul><li>Epidemic of overweight and obesity in all segments of our society new
  28. 28. Environmental factors contribute to weight gain
  29. 29. Calorie balance over time is key
  30. 30. Important modifiable factors
  31. 31. Calories consumed in foods and beverages
  32. 32. Calories expended in physical activity
  33. 33. Strong evidence for no optimal proportion of macronutrients for weight loss</li></li></ul><li>Top Sources of Calories Among Americans 2 Years and Older<br />1. Grain-based desserts<br />Cake, cookies, pie, cobbler, sweet rolls, pastries, and donuts<br />2. Yeast breads <br />White bread and rolls, mixed-grain bread, flavored bread, whole-wheat bread, and bagels<br />3. Chicken and chicken mixed dishes <br />Fried and baked chicken parts, chicken strips/patties, stir-fries, casseroles, sandwiches, salads, and other chicken mixed dishes<br />4. Soda/energy/sports drinks <br />Sodas, energy drinks, sports drinks, and sweetened bottled water including vitamin water<br />5. Pizza<br />Source: NHANES 2005-2006, Available at http://riskfactor.cancer.gov/diet/foodsources/<br />
  34. 34. Top Sources of Calories by Age Group<br /><ul><li>Alcoholic beverages are a major calorie source for adults
  35. 35. Sodas and pizza contribute more calories among adolescents than younger children
  36. 36. Fluid milk is a top calorie source for younger children</li></li></ul><li>Principles for Promoting Calorie Balance<br /><ul><li>Monitor food and beverage intake, physical activity, and body weight
  37. 37. Reduce portion sizes
  38. 38. When eating out, make better choices
  39. 39. Limit screen time</li></li></ul><li>Chapter 2Balancing Calories to Manage Weight<br />

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