New%20Dietary%20Guidelines%20and%20Food%20Guide%20Pyramid:%20Putting%20Them%20to%20Use

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New Dietary Guidelines and Food Guide Pyramid
Putting Them to Use

• Jan Meyer, CFCS
• Nutrition Program Coordinator
• Dairy Council Mid East

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Purpose of the Dietary Guidelines

• Joint effort of the HHS and USDA
• Oriented toward policymakers, nutrition
  educators, nutritionists and health care
  providers rather than the general public

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2005 Dietary Guidelines for Americans

• Peer review of DGAC report by HHS/USDA staff
• Final 2005 Dietary Guidelines released
• January 12, 2005

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Prevalence of Overweight in US Children
AdolescentsNational Center for Health Statistic
2002
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2000 vs. 2005

• 10 guidelines
• No eating plans

• 9 focus areas
• 41 key recommendations
• Eating patterns identified to integrate
  guidelines into dairy food choices

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2000 vs. 2005

• 2 servings of dairy
• Eat whole grains
• 2 fruits
• 3 vegetables

• 3 servings of dairy
• Consume 3 or more one ounce servings of whole
  grain
• 2 cups of fruits
• 2.5 cups of veg

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2000 vs. 2005

• Choose a diet low in saturated fat
• 30 minutes of moderate physical activity
  recommended

• Limit trans fatty acids
• 30 minutes of physical activity to reduces
  disease
• 60 minutes to avoid weight gain
• 90 minutes to sustain weight loss

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2005 Dairy Specific

• Do not avoid milk because you are concerned that
  it may lead to weight gain dairy helps to
  maintain healthy body weight
• Adequate dairy intake is associated with the
  overall quality of the diet

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9 Key Focus Areas

• Adequate nutrients within calorie needs
• Weight management
• Physical activity
• Food groups to encourage

• Fats
• Carbohydrates
• Sodium and Potassium
• Alcoholic beverages
• Food safety

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Adequate Nutrients Within Calorie Needs

• Key Recommendations
• Consume a variety of nutrient-dense foods
  beverages within among the basic food groups
• while choosing foods that limit the intake of
  saturated and trans fats, added sugars, salt and
  alcohol
• Meet recommended intakes within energy needs by
  adopting a balanced eating pattern such as the
  USDA Food Guide or the DASH Eating Plan

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Weight Management

• Key Recommendations
• To maintain body weight in a health range,
  balance calories from foods beverages with
  calories expended.
• To prevent gradual weight gain over time, make
  small decreases in food beverage calories and
  increase physical activity.

100 extra calories per day
10 pound weight gain per year
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Weight Management

• Calories count for weight control
• Reduce saturated fat, added sugars, alcohol
• Decrease calories by 100-500 kcals/day
• Control portion size

2000
1980
3-inch diameter
6-inch diameter
140 calories
350 calories
Calorie Difference 210 calories
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Physical Activity

• Key Recommendations
• Engage in regular physical activity reduce
  sedentary activities to promote health,
  psychological well-being, a healthy body
  weight.
• Achieve physical fitness by including
  cardiovascular conditioning, stretching for
  flexibility, resistance exercises for strength
  endurance.

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Food Groups to Encourage

• Key Recommendations
• Consume a sufficient amount of fruits
  vegetables while staying within energy needs. Two
  cups of fruit 2 ½ cups of vegetables per day
  for a 2,000-calorie intake.
• Choose a variety of fruits vegetables each day.
  Choose from all five of the vegetables subgroups
  several time a week.

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Sample Daily Food Pattern
Food Group 2,000 Calories
Fruits 4 servings (2 cups)
Vegetables 5 servings (2 ½ cups)
dark green 3 cups/week
orange 2 cups/week
legumes 3 cups/week
starchy 3 cups/week
other 6 ½ cups/week
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Food Groups to Encourage

• Key Recommendations
• Consume 3 or more ounce equivalents of
  whole-grain products per day, with the rest from
  enriched or whole-grain products.
• Consume 3 cups a day of fat-free or low-fat milk
  or equivalent milk products.

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Food Groups to Encourage

• Milk, Yogurt, and Cheese help people meet daily
  calcium recommendations, and studies show that
  dairy foods can improve the overall nutritional
  quality of ones diet.
• Milk contains 9 essential nutrients.
• Calcium consumption has also been linked to
  weight loss.

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Food Groups to Encourage

• Fruits and vegetables
• 5-13 servings/day for 1200-3200 calories
• 2 cups fruit 2 ½ cups vegetables for 2000
  calorie diet
• Whole grains
• At least 3 ounces/day
• In place of refined grains
• Milk and milk equivalents
• 3 cups/day for ages 9 and up
• Low-fat or fat-free versions

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Fats

• Key Recommendations
• Consume lt10 of calories from saturated fats,
  lt300 mg of cholesterol, and keep trans fat
  consumption as low as possible.
• Keep total fat between 20-35 of calories, with
  most fats coming from polyunsaturated
  monounsaturated fats.

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Fats

• Key Recommendations
• When selecting preparing meat, poultry, dry
  beans, milk products, make low-fat choices or
  ft free choices.
• Limit intake of fats oils high in saturated
  trans fats, choose products low in these fats.
• Those with heart disease increase EPA DHA
  omega-3 fatty acids

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Dairy is part of a low fat diet.

• The small amount of saturated fat that may enter
  the diet through dairy foods is offset by dairys
  natural nutrient density and positive health
  benefits.
• Dairy foods improve the overall nutritional
  quality of the diet without significantly
  increasing total calorie or fat intake, body
  weight or percent body fat.
• There are low-fat and fat free versions of
  virtually every dairy product available.

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Carbohydrate Choices

• Key Recommendations
• Choose fiber-rich fruits, vegetables, whole
  grains often
• 45 to 65 of energy
• RDA (adults/children) 130 grams carbs
• Increase fiber intake to 14 grams/1000 calories

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Carbohydrate Choices

• Key Recommendations
• Choose prepare foods beverages with little
  added sugars or caloric sweeteners such as
  amounts suggested by the USDA Food Guide and the
  DASH Eating Plan.

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Carbohydrate Choices

• Key Recommendations
• Reduce the incidence of dental caries by
  practicing good oral hygiene consuming sugar-
  starch containing foods beverages less
  frequently.

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Soft Drink ConsumptionAnnual Soft Drink
Production in the U.S.(12oz. Cans per person )
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Teens Consumption of Milk and Soft Drinks(ounces
per day)
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Decreased Sodium Intake

• Key Recommendations
• Decrease salt intake to reduce risk of
  hypertension.
• Less than 2300 mg sodium/day (1 tsp.)
• 1500 mg/day for hypertensives, Blacks and older
  Americans
• Choose prepare foods with little salt. At the
  same time consume potassium-rich foods (fruits
  vegetables).

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Decreased Sodium Intake

• Lower blood pressure by consuming a potassium
  rich diet.
• Blunts the effects of salt on blood pressure
• Reduces risk of kidney stones
• Reduces risk of decreased bone mass

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Decreased Sodium Intake

• Adopting the dairy rich DASH eating plan is
  clinically proven to reduce the risk of
  hypertension.
• Includes 3 servings of low-fat dairy 8-10
  servings of fruits and vegetables.

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Consumption of Alcohol

• Alcoholic beverages supply calories but few
  essential nutrients.
• Excess consumption makes it hard to get enough
  nutrients maintain a health weight.

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Consumption of Alcohol

• Key Recommendations
• Those who choose to drink should do so sensibly
  and in moderation.
• Alcohol should not be consumed by some
  individuals.
• Those who can not restrict intake
• Pregnant and lactating women
• Children and adolescents
• Individuals on medications

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Alcoholic Beverages

• Limit intake to 1 to 2 drinks per day
• One drink for women
• Two drinks for men
• 12 ounces beer
• 5 ounces wine (12 alcohol)
• 1.5 ounces (80-proof) spirits

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Food Safety

• Key Recommendations
• Clean hands, food contact surfaces, fruits
  vegetables.
• Separate raw, cooked, ready-to-eat foods while
  shopping, preparing, or storing food.

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Food Safety

• Key Recommendations
• Cook foods to a safe temperature to kill
  microorganisms.
• Refrigerate perishable food promptly.
• Avoid unpasteurized products and raw eggs, meat,
  or poultry.
• unpasteurized

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New Food Guide System
Released April 19. 2005
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MyPyramid.gov recommends total amounts rather
than servings

• DGA mirrors MyPyramid by giving specific
  guidelines about the types and AMOUNTS of foods
  to eat than previously

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Discretionary Calories A new concept first
described by the 2005 Dietary Guidelines
Advisory Committee
Whats Different
Essential calories are the calories needed to
meet nutrient requirements when consuming
foods in lean, low-fat, and no-added-sugar
forms.
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MyPyramid Grains

• Eat 6 ounce-equivalents (for a 2,000 calorie
  diet)
• 3-1 ounce-equivalents or more of whole-grain
  products
• The remaining grains should come from enriched or
  whole-grain products

• Equivalents
• 1 slice bread
• ½ cup cooked pasta, cooked rice or cooked cereal
  
• 1 cup ready-to-eat cereal

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Grain Recommendations Compared to Consumption
Consumed
Recommended
Females 31-50
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MyPyramid Vegetables

• Eat the equivalent of 2½ cups of raw or cooked
  vegetables per day (for a 2,000 calorie diet)

• Note this equivalent
• 2 cups raw leafy greens 1 cup of vegetable

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Vegetable Recommendations Compared to Consumption
Consumed
Recommended
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Females 31-50
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MyPyramid Fruits

• Eat the equivalent of 2 cups of fresh, canned or
  frozen fruits per day (for a 2,000 calorie diet)

• Note this equivalent
• ¼ cup dried fruit ½ cup fruit

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MyPyramid Fats

• Make most of your fat sources from fish, nuts and
  vegetable oils.
• Limit solid fats.

• Note this limit
• 5-6 tsp limit for most age groups

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Fat, Oil Added Sugars Allowances Compared to
Consumption
Bars show percent change needed in consumption to
meet recommendations
Increases Current Consumption Decreases
Solid fats Oils
Added sugars
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MyPyramid Dairy products

• Consume 3 cups per day of fat-free or low-fat
  milk or equivalent milk products
• Children ages 2 to 8 2 cups per day
• Children ages 9 up 3 cups per day

• Equivalents
• 8 oz. milk
• 1 cup yogurt

• 1½ oz. natural cheese
• 2 oz. processed cheese

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MyPyramid Meat beans

• Eat 5½ ounce-equivalents (for a 2,000 calorie
  diet). Choose lean meat and poultry. Vary your
  choices more fish, beans, peas, nuts and seeds.

• Equivalents
• 1 oz. meat, poultry or fish
• ¼ cup cooked dry beans or peas
• 1 egg
• 1 tablespoon peanut butter
• ½ oz. of nuts or seeds

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MyPyramid Recommendations Compared to Consumption
Bars show percent change needed in consumption to
meet recommendations
Increases Current Consumption Decreases
Fruits Vegetables Grains Meat
Beans Milk
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Learn how much and what to eat for YOUR calorie
level at MyPyramid.gov
Submit age, sex and activity level for a
personalized MyPyramid
Check here for more information on food
groups related topics
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Sample Plan
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Additional Features
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Additional Features

• Recommendations for each food group

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Additional Features

• Serving sizes of foods within each group

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Additional Features

• Physical Activity recommendations

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For the Professional

• Downloadable handouts and education materials are
  available in .pdf or .html format.
• http//www.mypyramid.gov/professionals/index.html

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For Consumers
Tracking tools can be used to assess the quality
of current dietary intake or physical activity
pattern. http//www.mypyramidtracker.gov/
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Putting Recommendations into Action

• Resources
• www.healthierus.gov/dietaryguidelines
• www.MyPyramid.gov
• Downloadable handouts and education materials are
  available in .pdf or .html http//www.mypyramid.go
  v/professionals/index.html
• www.nutritionexplorations.org
• National Dairy Council school programs site (see
  handout)
• www.nationaldairycouncil.org
• Dietary Guidelines meal plans, tools
  resources
• MyPyramid links

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• QUESTIONS