MyPyramid: What Do I Need to Know?

1. MyPyramid: What Do I Need to Know? Thanks to Nebraska, Colorado, Wisconsin, Missouri and Connecticut for sharing their training materials!

2. Overview of Presentation • Background • Review 2005 Dietary Guidelines for Americans • MyPyramid • Graphic • Food Groups and Key Messages • Challenges

3. History of Dietary GuidelinesPurpose • Provide science-based advice to Americans over 2 years of age that is intended to lower the risk of chronic disease and promote health • Designed as the primary source of dietary health information for policy makers, NUTRITION EDUCATORS, and health providers • Foundation for all USDA Nutrition Programs • Foundation for MyPyramid (Food Guidance System)

4. Creation of the 2005 DGSummary of 3 Step Process 2005 Dietary Guidelines Advisory Committee Report (1) Scientists’ Recommendations (2) Professionals (3) Consumers

5. 2005 Dietary GuidelinesOrganization 9 Focus Areas 41 Key Recommendations 23 general public 18 specific populations • Elderly, women of childbearing age, overweight, etc.

6. 2005 Dietary Guidelines9 Focus Areas • Adequate Nutrients within Calorie Needs • Weight Management • Physical Activity • Food Groups to Encourage • Fats • Carbohydrates • Sodium and Potassium • Alcoholic Beverages • Food Safety

7. - 1 - Adequate Nutrients withinCalorie Needs 2 Key Recommendations (4 Specific Recommendations)

9. Adequate Nutrients Within Calorie Needs • What’s new? • Advise variety within each food group • Focus on more nutrition for fewer calories • 2,000 calorie reference diet • 1,733 calories devoted to a variety of vegetables, fruit, low-fat dairy, whole grains, lean protein sources, and healthy oils • 267 calories are discretionary (sugar, fats)

10. Adequate Nutrients Within Calorie Needs • Take Home Message • Use your calories wisely – select nutritious foods from each food group while limiting saturated and trans fats, cholesterol, added sugars, salt, and alcohol

11. - 2 - Weight Management 2 Key Recommendations (5 Specific Recommendations)

12. Weight Management • What’s new • Preventing gradual weight gain • Emphasize small decreases in food and increases in physical activity

13. Weight Management • Take Home Message • Recognize and promote small changes • Facilitate small changes • Goal setting

14. - 3 - Physical Activity 2 Key Recommendations (4 Specific Recommendations)

15. Physical Activity • What’s new • Varies 30 minutes to 90 minutes depending on the “goal” • Reduce chronic disease vs. maintain weight loss • 60-90 min. – may need to consult a physician • Specification of types of physical activity to achieve fitness=ability to perform PA • Cardiovascular • Flexibility • Muscle strength & endurance

16. Physical Activity • Take Home Message • Promote physical activity • Guidelines are a big jump for many people • Highlight those small successes! • Help people understand and develop well-rounded physical fitness program

17. - 4 - Food Groups to Encourage 4 Key Recommendations (1 Specific Recommendations)

18. Food Groups to Encourage • What’s new • No more “servings” – now cups or ounces • Increase in recommended amounts F & V • New guidelines ≈ 2 c. fruit and 2 ½ c. vegetables • Eating fruits preferred over fruit juice • Fiber • Fresh, frozen, canned, or dried = good • Vegetable • Fresh, frozen, canned, cooked or raw = good

19. Food Groups to Encourage • What’s new (cont.) • Vegetable subgroups and amounts • Dark green (3 c/wk) = broccoli, spinach, most greens • Orange (2 c/wk) = carrots, sweet potatoes, winter squash, pumpkin • Legumes (3 c/wk) = dry beans, chick peas, tofu • Starchy (3 c/wk) = corn, white potatoes, green peas • Other (6 ½ c/wk) = tomatoes, cabbage, celery, cucumber, lettuce, onions, peppers, green beans, cauliflower, mushrooms, summer squash

20. Food Groups to Encourage • What’s new (cont.) • Legumes – included in meat group and vegetable • ¼ c. = 1 ounce meat • Count as vegetable OR meat (not both) • Emphasis on WHOLE grain • Fiber • Fewer grains – 6 ounces as opposed to 6-11 servings

21. Food Groups to Encourage • Take Home Messages • Emphasize quantity – fruits and vegetables • Promote variety of vegetables • Help participants identify WHOLE grains • Help participants select fat-free or low-fat milk products

22. - 5 - Fats 4 Key Recommendations (1 Specific Recommendations)

23. Fats • What’s new • Wider range of fat percent (20-35%) • Greatest importance - decreasing saturated fat • Decrease Trans fat • Repeated emphasis on TYPE of fat • Limiting products high in fat

24. Fats • Take Home Messages • Help participants understand the different types of fats • Much confusion on what fats are “good” • Identifying products that are low trans fats • Help participants identify fats at the “food level”

25. - 6 - Carbohydrates 3 Key Recommendations (NO Specific Recommendations)

26. Carbohydrates • What’s new • Emphasis on fiber • Fruit, vegetable, whole grain • Added sugars…discretionary calories • 2,000 calorie diet – 267 calories • Dental caries

27. Carbohydrates • Take Home Message • Increasing fiber is best done gradually • Understanding discretionary calories

28. - 7 - Sodium & Potassium 2 Key Recommendations (1 Specific Recommendations)

29. Sodium and Potassium • What’s new • Sodium = 2,300 mg (previously 2,400) • Potassium • Helps lower blood pressure • Potassium-rich foods: leafy green vegetables, fruit from vines, root vegetables

30. Sodium and Potassium • Take Home Messages • Promotion of fruits and vegetables (do you see a theme here?) • Limiting sodium • It’s a challenge in today’s world of prepared foods

31. - 8 - Alcoholic Beverages 3 Key Recommendations (NO Specific Recommendations)

32. Alcoholic Beverages • Take Home Message • Moderation (1-2 drinks per day) • 12 fluid oz. beer • 5 fluid oz. wine • 1.5 fluid oz. 80-proof distilled spirits • Applies to any single day - NOT amount consumed on average

33. - 9 - Food Safety 1 Key Recommendations (2 Specific Recommendations)

34. Food Safety • What’s new • Washing/rinsing raw meat and poultry creates danger of cross-contamination • Separate • Prevents cross-contamination • Raw eggs • Raw sprouts • Unpasteurized

35. Food Safety • Take Home Message • Clean, separate, cook, chill

36. Summary • Eat more fruits and vegetables • Select a variety of vegetables • Choose whole grains at least half the time • Consume 3 cups low or non-fat dairy • Select lean protein sources

37. Summary Our challenge is to take this information and help consumers achieve a lifestyle that more closely resembles these recommendations.

38. MyPyramidFood Guidance System

39. Overview of Presentation • Background • Review 2005 Dietary Guidelines for Americans • MyPyramid • Graphic • Food Groups and Key Messages • Challenges

40. MyPyramid GraphicMajor Themes • Activity • Moderation • Proportionality • Variety • Gradual Improvement • Personalization

41. MyPyramid Graphic • Use 2,000 calorie MyPyramid as standard teaching tool • Rationale: • Nutrition Facts on label and printed materials based on 2,000 calorie MyPyramid • Most applicable to our participants as a group • May add “different people may need more or less calories based on their age, gender, and activity level” but… • We will NOT provide “calorie prescriptions”

42. What are our goals?Key Point Success is measured by… • Number of participants we reach (quantity) • Number or % of participants who make a positive change toward reaching goals (quality) Our time/effort needs to focus on achieving our established goals.

43. Beyond our Scope • Providing specific calorie intakes for individuals • Providing detailed weight loss advice • Rationale: • Medical Nutrition Therapy • Our goals

44. MyPyramidGraphicSpecific Components • Grains • Vegetables • Fruits • Milk • Meat & Beans • Oils • Physical Activity

46. What’s in the Grain Group? • Any food made from: • Wheat • Rice • Oats • Cornmeal • Barley • Other cereal grains

47. Whole Grains Contain the entire kernel of grain • whole-wheat flour • bulgur (cracked wheat) • oatmeal • whole cornmeal • brown rice

48. Refined Grains Milled to remove bran and germ • white flour • degermed cornmeal • white bread • white rice

49. How much is needed? • 2,000 calorie reference diet • 6 ounces – at least half (3 ounces) from whole grains

50. What counts asan ounce? • In general… • 1 ounce of grains = • 1 slice of bread • 1 cup of ready-to-eat cereal • ½ cup of cooked rice, cooked pasta, or cooked cereal