MyPyramid Food Guidance System

1. MyPyramidFood Guidance System Joan Sather & Natalie Sehi NU Skills – May 31, 2005

2. Overview of Presentation • NEP Perspective • NEP Goals for FY2006 • MyPyramid Food Guidance System • Graphic • Food Groups & Key Messages • Challenges • Teaching Resources • Updating Materials • Q & A’s

3. Overview of Presentation • NEP Perspective • NEP Goals for FY2006 • MyPyramid Food Guidance System • Graphic • Food Groups & Key Messages • Challenges • Teaching Resources • Updating Materials • Q & A’s

4. NEP PerspectiveNEP Goals for FY2006 • Specific Dietary Quality Goals • ↑ VEGETABLE intake by ¼ cup/day • ↑ FRUIT intake by ¼ cup/day • ↑ DAIRY intake by 1 cup/day EVALUATE BASED ON PRE/POST 24 HOUR FOOD RECALLS

5. NEP PerspectiveMore NEP Goals for FY2006 • Clients will… • Plan meals ahead of time • Compare prices before buying food • Not run out of food before the end of the month • Shop with a grocery list • Not let meat or dairy foods sit out for 2+ hours • Not thaw frozen foods at room temperature • Think about healthy food choices when feeding their family • Use less salt food when preparing foods • Use the Nutrition Facts on food labels to make food choices • Feed children breakfast EVALUATE BASED ON PRE/POST BEHAVIOR CHECKLISTS

6. NEP PerspectiveMore NEP Goals (cont.) • Clients will… • Wash their hands before preparing food • Use community food resources less often • Drink less pop • Use a written spending plan or budget • Be more physically active EVALUATE BASED ON PRE/POST BEHAVIOR CHECKLISTS

7. NEP PerspectiveKey Point Success of NEP is measured by… • Number of clients we reach (quantity) • Number or % of clients who make a positive change toward reaching goals written in our state plan (quality) Our time/effort needs to focus on achieving our established goals.

8. NEP PerspectiveBeyond the Scope of NEP • Providing specific calorie intakes for individuals • Providing detailed weight loss advice • Rationale: • Medical Nutrition Therapy • FSNE Guidance • Ideas… • WIC – refer to RD • Keep a list of resources in your community

9. QUIZ TIME • For the next fiscal year, we want to specifically increase client’s consumption of what food groups: • A. Fruits, Dairy, Grains • B. Dairy, Meat & Beans, Vegetables • C. Vegetables, Dairy, Fruit • D. Grains, Vegetables, Fruit

10. Overview of Presentation • NEP Perspective • NEP Goals for FY2006 • MyPyramid Food Guidance System • Graphic • Food Groups & Key Messages • Challenges • Teaching Resources • Updating Materials • Q & A’s

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

12. MyPyramid GraphicFor NEP… • 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 clients 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”

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

14. MyPyramid - Grains

15. What’s in the Grain Group?

16. What’s in the Grain Group? • List of foods • “View Grains Food Gallery” • Example:

17. How much is needed? • Chart with list of amounts recommended by age and gender • We will not need to use • 2,000 calorie reference diet • 6 ounces – at least half (3 ounces) from whole grains

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

19. Chart shows both 1 ounce equivalents & Common portions with ounce equivalents *WG = whole grains; RG = refined grains; shown when products are available both in whole grain and refined grain forms.

20. On Your Own Review… • Health benefits & nutrients • 2 sections assume high knowledge of health terminology, i.e. “oxidation” and “diverticulosis” • Good resource for staff who can make the information accessible to our clients • Ex: Fiber – Coronary Heart Disease • Tips to help you eat whole grains • List of useful tips and suggestions

21. GRAIN GroupKey Message NEP Recommendation for GRAINS: Recommend 6 ounces per day of grains and at least half should be WHOLE grains. You may need more or less depending on your age, gender, and activity level. • Intake of WHOLE grains • Ability to identify WHOLE grains • Knowledge of what “1 ounce” of grains means in terms of real food

22. MyPyramid - Vegetables

23. What’s in the Vegetable Group? • Any vegetable • Raw or cooked • Fresh, frozen, canned, or dried/dehydrated • Whole, cut-up, or mashed • 100% vegetable juice

24. What’s in the Vegetable Group? • 5 sub-categories • Dark green vegetables • Orange vegetables • Dry beans and peas • Starchy vegetables • Other vegetables • Web site provides detailed lists for each category & “View Vegetables Food Gallery”

25. How much is needed? • 2 ½ cups per day • 2,000 calorie diet

26. What counts as a cup? • In general… • 1 cup of vegetable group = 1 cup of raw or cooked vegetables or vegetable juice, or 2 cups of raw leafy greens

27. On Your Own Review… • Health benefits & nutrients • Stroke • Cardiovascular disease • Cancer • Aid in reducing calorie intake • Type 2 diabetes • Kidney stones • Reduce bone loss

28. On Your Own (cont.)… • Health benefits & nutrients (cont.) • Good source of potassium: • Sweet potatoes, white potatoes, white beans, tomato products, beet greens, soybeans, lima beans, winter squash, spinach, lentils, kidney beans, and split peas • Tips to help you eat vegetables • Worth reviewing

29. VEGETABLE Group Key Message • Challenges… • Vegetables are not “convenient” • Increase preparation skills • Taste different types of vegetables – provide recipes • Fewer dishes make up a meal – often side dish is dropped • Incorporate vegetables into main dish • Plate method – ½ vegetables NEP Recommendation for VEGETABLES: Eat 2 ½ cups of vegetables each day. Increase variety. Source: http://www.5aday.com/html/research/consumptionstats.php

30. MyPyramid - Fruits

31. What foods are in the FruitGroup? • Any fruit or 100% fruit juice • Fresh, canned, frozen, or dried • Whole, cut-up, or pureed • “View Fruits Food Gallery”

32. How much is needed? • 2 cups per day • 2,000 calorie diet • More/less based on individual’s calorie needs • Easier than some may think… • Ex: banana & small apple

33. What counts as a cup? • In general… • 1 cup from the fruit group = 1 cup of fruit, 1 cup of 100% fruit juice or ½ cup of dried fruit • Change from old “6 oz. serving” for juice • Whole fruit is preferred

34. On Your Own Review… • Health benefits and nutrients • Very similar to vegetables • Good sources of potassium: • Bananas, prunes and prune juice, dried peaches and apricots, cantaloupe, honeydew melon, and orange juice • Tips to help you eat fruits • Likely to be review but still good

35. FRUIT Group Key Message • Challenges… • Spoilage • Meal planning skills • Cost • Economic Research Service • 1999 data fruits and vegetables • Cost per serving (excluded waste) NEP Recommendation for FRUIT: Enjoy 2 cups of fruit each day. Source: http://www.5aday.com/html/research/consumptionstats.php

36. http://www.ers.usda.gov/publications/aib790/aib790d.pdf

37. http://www.ers.usda.gov/publications/aib790/aib790d.pdf

38. Research Conclusions • What’s cheapest? • 63% fruits cheapest in fresh form • 57% veggies cheapest in fresh form • Putting it in perspective • 86% of veggies and 78% of fruit included in research cost less than $0.50/serving …cheaper than a candy bar

39. Question from Staff • Are there specific nutrients we should emphasize from fruits and vegetables? • Before, often fiber, Vit. A, Vit. C • Now…? Potassium too?

40. MyPyramid - Milk

41. What’s in the Milk Group? • All fluid milk products • Many foods made from milk • Foods made from milk that retain their calcium content (yogurt & cheese) but NOT those with little to no calcium (cream cheese, cream, and butter) • Most milk group choices should be fat-free or low-fat • Otherwise add discretionary calories

42. How much is needed? • 2 cups for children 2-8 years • 3 cups for individuals > 8 years of age • Unique about milk group • Recommended amount does NOT change as calorie needs change

43. What counts as a cup? • In general… • 1 cup from the milk group = 1 cup milk, 1 cup yogurt, 1 ½ oz. natural cheese or 2 oz. processed cheese • Milk Group “What counts as a cup” chart is helpful…

45. On Your Own Review… • Health benefits and nutrients • Includes why it’s important to choose low or non-fat versions • Tips for making wise choices • Bottom of page provides advice for those who do not consume milk products

46. MILK GroupKey Message • ALL adults – men and women, young and old – need 3 cups • Calcium, Vitamin D, Potassium, Protein • Bone mass, healthy blood pressure, etc. NEP Recommendation for MILK: Children 2-8 years old need 2 cups each day. Adults and children over the age of 8 should consume 3 cups from the Milk Group each day.

47. MyPyramid – Meat & Beans

48. What’s in the Meat & Beans Group? • Abbreviated to “Meat & Beans Group” from “meat, poultry, fish, dry beans, eggs, and nuts group” • Most meat and poultry choices should be lean or low-fat • Fish, nuts, and seeds contain healthy oils, so choose these foods frequently instead of meat or poultry

49. How much is needed? • 5 ½ oz. of meat & beans per day • Most Americans eat enough food from this group, but need to make leaner and more varied selections of these foods

50. What counts as an ounce? • In general… • 1 ounce meat/meat equivalent = 1 ounce of meat, poultry or fish, ¼ cup cooked dry beans, 1 egg, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds