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MyPyramid: What Do I Need to Know?

MyPyramid: What Do I Need to Know?. Thanks to Nebraska, Colorado, Wisconsin, Missouri and Connecticut for sharing their training materials!. Overview of Presentation. Background Review 2005 Dietary Guidelines for Americans MyPyramid Graphic Food Groups and Key Messages Challenges.

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MyPyramid: What Do I Need to Know?

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  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)

  8. 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)

  9. 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

  10. - 2 - Weight Management 2 Key Recommendations (5 Specific Recommendations)

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

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

  13. - 3 - Physical Activity 2 Key Recommendations (4 Specific Recommendations)

  14. 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

  15. 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

  16. - 4 - Food Groups to Encourage 4 Key Recommendations (1 Specific Recommendations)

  17. 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

  18. 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

  19. 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

  20. 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

  21. - 5 - Fats 4 Key Recommendations (1 Specific Recommendations)

  22. 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

  23. 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”

  24. - 6 - Carbohydrates 3 Key Recommendations (NO Specific Recommendations)

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

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

  27. - 7 - Sodium & Potassium 2 Key Recommendations (1 Specific Recommendations)

  28. 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

  29. 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

  30. - 8 - Alcoholic Beverages 3 Key Recommendations (NO Specific Recommendations)

  31. 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

  32. - 9 - Food Safety 1 Key Recommendations (2 Specific Recommendations)

  33. 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

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

  35. 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

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

  37. MyPyramidFood Guidance System

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

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

  40. 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”

  41. 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.

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

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

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

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

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

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

  48. 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

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