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Dietary Guidelines for Americans and Dietary Reference Intakes

Learn about the importance and scientific basis of the Dietary Guidelines for Americans and Dietary Reference Intakes. Discover the recommendations for a healthy diet and how it can improve health. This information is based on the 4th State Units on Aging Nutritionists & Administrators Conference held on August 29, 2006.

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Dietary Guidelines for Americans and Dietary Reference Intakes

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  1. Dietary Guidelines for Americans and Dietary Reference Intakes:The Science Basis for Health4th State Units on Aging Nutritionists & Administrators ConferenceAugust 29, 2006Kathryn Y. McMurry, M.S.Senior Nutrition AdvisorOffice of Disease Prevention and Health PromotionU.S. Department of Health and Human Services

  2. ODPHP Mission Provide leadership, coordination, and policy development for disease prevention and health promotion for the Department of Health and Human Services Prevention Framework HealthierUS Healthy People Prevention Communication National Health Information Center Healthfinder.gov Prevention Science Dietary Guidelines for Americans Prevention Scholarship

  3. Overview • Why are Dietary Guidelines important? • What is their scientific basis? • What are the recommendations?

  4. What are the Dietary Guidelines? • Science-based advice for healthyages 2+ • Promote health, prevent chronic disease • Federal nutrition policy/programs • Updated every 5 yrs. • HHS/USDA jointly publish

  5. Goal of Dietary Guidelines IMPROVE HEALTH • What is a healthy diet • Increasing awareness • Providing healthy options • Promoting healthy choices

  6. *Cardiovascular Disease—38.5% of deaths *Hypertension—25% of adults *Dyslipidemia—25% adults have borderline high LDL cholesterol *Type 2 Diabetes—6% of population *Overweight and Obesity —65% of adults/ 15% of children *Some Cancers Osteoporosis Constipation Diverticular Disease Iron Deficiency Anemia Oral Disease Nutrition and Health

  7. Dietary Reference Intakes • Since 1941, RDAs established by the Food and Nutrition Board, National Academy of Sciences (NAS) • Most recent versions established between 1997 to 2003 -- Dietary References Intakes (DRIs) • DRI studies supported by U.S. and Canada • Federal government sponsorship of NAS process to ensure independentscientific analysis of the data.

  8. Dietary Reference Intakes Reports • Calcium, Vitamin D and Related Nutrients • Folate and Related Nutrients • Antioxidants • Micronutrients • Energy & Macronutrients • Electrolytes and Water • DRIs & Dietary Assessment • DRIs & Dietary Planning

  9. Revision of Dietary Guidelines • Scientific Advisory Committee Appointed • 3-4 Public Meetings • Consumer Focus Groups • Committee Reports to USDA and HHS • Public Comment period • HHS and USDA Review • HHS and USDA Publish Guidelines

  10. Dietary Guidelines for Americans, 2005 • 41 key recommendations: 23 general/ 18 specific • 9 focus areas • Adequate Nutrients Within Calorie Needs • Weight Management • Physical Activity • Food Groups To Encourage • Fats • Carbohydrates • Sodium and Potassium • Alcoholic Beverages • Food Safety

  11. New for 2005 • More comprehensive recommendations • More specificity in policy • 2000 calorie reference diet • Cups and ounces rather than servings • Energy balance theme • Consumer research for messaging

  12. What is a Healthy Eating Plan? • Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products • Includes lean meats, poultry, fish, beans, eggs, and nuts • Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars • Balances calorie intake with calorie needs

  13. Adequate Nutrients Within Calorie Needs • Consume a variety of nutrient-dense foods and beverages in basic food groups • Choose foods that limit intake of saturated and trans fat, cholesterol, added sugars, salt, and alcohol • DASH and MyPyramid: healthy eating pattern examples • Stay within calorie needs • Older Adults: Consume extra vitamin D from vitamin D-fortified foods and/or supplements

  14. Weight Management • To maintain body weight in a healthy range, balance calories from foods and beverages with calories expended. • To prevent gradual weight gain overtime, make small decreases in food and beverage calories and increase physical activity

  15. Physical Activity Recommendations • Adults • At least 30 minutes to reduce risk of chronic disease • Up to 60 minutes of moderate to vigorous physical activity may be needed to prevent gradual weight gain that occurs over time • 60 to 90 minutes of moderate-intensity physical activity to sustain weight loss • Older Adults – Regular physical activity to reduce functional declines and achieve health benefits • Children and adolescents – At least 60 minutes on most, preferably all, days of the week

  16. Food Groups To Encourage • Fruits & Vegetables • Consume enough while staying within energy needs (For 2000 calories: 2 cups fruit, 2½ cups vegetables) • Choose a variety—fresh, frozen, canned, dried • Grains • Consume 3 oz.-equivalents of whole grains daily— atleast half whole grains (rest enriched) • Milk • Consume 3 cups per day of fat-free or low-fat milk or equivalent milk products

  17. Fats • Saturated fat < 10 % of calories • Cholesterol < 300 mg/day • Trans fat as low as possible • Total fat between 20 to 35 % calories • Most fats from sources of PUFAs and MUFAs, such as fish, nuts, and vegetable oils • Select and prepare meat, poultry, dry beans, and milk or milk products that are lean, low-fat, or fat-free • Limit intake of fats and oils high in saturated and/or trans fatty acids

  18. Carbohydrates • Choose fiber-rich fruits, vegetables, and whole grains • Choose and prepare foods and beverages with little added sugars or caloric sweeteners • Consume sugar- and starch-containing foods and beverages less frequently to reduce caries

  19. Sodium and Potassium • Consume < 2,300 mg (~1 tsp. salt) of sodium per day [<1,500 mg] * • Choose and prepare foods with little salt • Consume potassium-rich foods, such as fruits and vegetables.[4,700 mg potassium from food]* *Individuals with hypertension, blacks, and middle-aged andolder adults

  20. Alcoholic Beverages • Those who choose to drink alcoholic beverages should do so sensibly and in moderation • Moderation = up to 1 drink per day for women =up to 2 drinks per day for men. • Alcoholic beverages should not be consumed by some individuals • Alcoholic beverages should be avoided by individuals engaging in activities that require attention, skill, or coordination

  21. Food Safety • To avoid microbial foodborne illness: • Clean hands, food contact surfaces, and fruits and vegetables. Meat and poultry should not be washed or rinsed. • Separate foods • Cook foods to safe temperature • Chill perishable foods promptly. • Older Adults: • Do not eat or drink unpasteurized milk; raw eggs; raw or undercooked meat and poultry, fish, or shellfish; unpasteurized juices; and raw sprouts. • Reheat deli meats and frankfurters until steaming hot.

  22. The Challenge From the Science…to Policy…to the Public….to “Me”

  23. www.healthierus.gov/dietaryguidelines

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