Understanding Demand Shifts for Grain-Based Foods: The Policy Perspective

1. Understanding Demand Shifts for Grain-Based Foods:The Policy Perspective Peter Basiotis, Ph.D. Economist and Director Nutrition Policy and Analysis Staff Center for Nutrition Policy & Promotion United States Department of Agriculture United States Department of Agriculture Center for Nutrition Policy & Promotion

2. Dietary Guidelines for Americans Legislated Mandate: National Nutrition Monitoring and Related Research Act of 1990 (1990) Public Law 445, Section 301. • Dietary guidelines must be issued every 5 years • Dietary guidance issued by the Federal government for the general public is to be reviewed by the Secretaries of both Agriculture, and Health and Human Services.

3. What the Guidelines Do • Provide dietary advice to consumers • Set policy for food assistance programs • Establish overarching goals for • National health objectives • Nutrition monitoring • Nutrition research • Set framework for standards in • Food labeling/ fortification • Food product development

4. 1980 1985 1990 1995

5. 2000

6. Charge to the 2005 Dietary Guidelines Advisory Committee • Produce an advisory report for the Secretaries of HHS and USDA that makes nutritional and dietary recommendations for the 2005 edition of Nutrition and Your Health: Dietary Guidelines for Americans • Base the report on the preponderance of current scientific and medical knowledge. • Single, time-limited task—Committee disbanded when report was submitted to the Secretaries in August.

7. Process Overview • Five public meetings • Systematic review of peer-reviewed scientific and medical literature • Written public comments solicited and reviewed by Committee • Oral public comments solicited and presented to Committee • Experts invited to present at public meetings and consulted during subcommittee conference calls • Committee deliberations during public meetings

8. Systematic Review of Scientific Literature • All literature examined was peer-reviewed. • Human studies were primary focus. • Committee assessed study quality and the strength of the evidence. • Priority was given to: • trials with well-accepted, clinically relevant outcomes (e.g., incidence of cancer and myocardial infarction) and well-accepted risk factors (e.g., systolic blood pressure, low-density lipoprotein cholesterol, and weight) • longitudinal, cohort studies

9. Additional Resource • Proposed USDA food pattern and technical support data (Federal Register Notice, vol. 68, no. 176, Sept. 11, 2003, p. 53536) • Food pattern modeling (e.g., Increased amounts of fish, whole grains substituted for enriched grains, lacto-ovo vegetarian pattern, varying levels of fat)

10. Science Review Nutrient Adequacy and Lifecycle Energy Balance Fatty Acids Selected Food Groups (fruits, vegetables, grains, milk & milk products) Carbohydrates Macronutrients Fluid and Electrolytes Ethanol Food Safety Major Work Areas

11. DGAC Report Organization • Executive summary • Introduction • Methodology • Science base • Translating the science into dietary guidance • Research recommendations • Appendices

12. Content of Science Base • Aiming to Meet Nutrient Intake Recommendations • Energy • Discretionary Calories • Fats • Carbohydrates • Selected Food Groups • Fluid and Electrolytes • Ethanol • Food Safety

13. Key Scientific Recommendations • Consume a variety of foods within and among the basic food groups while staying within energy needs • Control calorie intake to manage body weight • Be physically active every day • Increase daily intake of fruits and vegetables, whole grains, and reduced-fat milk and milk products • Choose fats wisely for good health • Choose carbohydrates wisely for good health • Choose and prepare foods with little salt • If you drink alcoholic beverages, do so in moderation • Keep food safe to eat

14. Nutrient Adequacy Basic food groups are: • Fruits • Vegetables • Grains • Milk, yogurt and cheese • Meat, poultry, fish, dry beans, eggs, and nuts

15. Selected Food Groups Committee Recommendation:Increase daily intakes of fruits and vegetables, whole grains, and reduced-fat milk and milk products. Fruits and Vegetables:At 2000 kcal/day, 9 servings (4 ½ cups) Whole Grains:At least three servings (3 ounces) per day Milk:At 1600 kcal/day or more, 3 cups of non- or low-fat milk, milk products (or their equivalent)

16. Carbohydrates Committee Recommendation: Choose carbohydrates wisely for good health. Total carbohydrates: Intake 45% to 65% of energy Dietary Fiber: Intake 14 grams per 1000 calories. Added Sugars:Reducing intake of added sugars (especially sugar-sweetened beverages) may be helpful in achieving recommended nutrient intakes and weight control. Dental caries: Reducing frequency of consuming sugars and starches and optimizing oral hygiene practices is advised Glycemic index/load: Few advantages in using these for dietary guidance

17. Question: What Are the Optimal Proportions of Dietary Fat and Carbohydrate to Maintain BMI and To Achieve Long-Term Weight Loss? Conclusion: Weight maintenance depends on a balance of energy intake and energy expenditure, regardless of the proportions of fat, carbohydrate, and protein in the diet.

18. Question: What Is the Utility of the Glycemic Index/Glycemic Load for Providing Dietary Guidance for Americans? Conclusion: Current evidence suggests that glycemic index and/or glycemic load are of little utility for providing dietary guidance for Americans.

19. Question: What Are the Major Health Benefits of Fiber-Containing Foods? Conclusion: Diets rich in dietary fiber have a number of important health benefits including helping to promote healthy laxation, reducing the risk of type 2 diabetes, and decreasing the risk of CHD. Prospective cohort studies suggest that decreased risk of heart disease is associated with the intake of 14 g of dietary fiber per 1,000 calories.

20. Question: What Are the Relationships Between Whole-Grain Intake and Health? Conclusion: Consuming at least 3 servings (approximately equivalent to 3 ounces) of whole grains per day can reduce the risk of diabetes and CHD and help with weight maintenance. Thus, daily intake of three or more servings of whole grains per day is recommended, preferably by substituting whole grains for refined grains.

21. Proposed Recommendations vs. Consumption

22. Proposed Recommendations vs. Consumption

23. Next Steps  Advisory Committee report Aug • Comment period Fall • Policy document development Fall • Release of policy document Early 05

24. How To Access the DGAC report www.health.gov/dietaryguidelines www.cnpp.usda.gov/DG2005

25. USDA is… • Committed to an open, transparent process • Dedicated to using authoritative bodies and credible reports • Focused on implementation and a new approach to personalize nutrition guidance