Why we need to discuss this….

2. Why we need to discuss this….

3. HISTORY OF THE FOOD GUIDE In 1917, the first USDA food guide appeared. It was titled How to Select Foods and was written by Caroline Hunt, a nutritionist for the USDA. It ignored Dr. Atwater’s advice to limit fat and sugar intake, and instead emphasized newly discovered vitamins and minerals. Foods recommended came in 5 groups: • milk and meat • cereals • vegetables and fruit • fats and fatty foods • sugars and sugary foods. There were changes to this basic guide to help families during the wartime rationing, but it wasn’t until 1940, when the first "Recommended Dietary Allowances (RDA)" was released from the National Academy of Sciences, that the USDA changed its recommendations again. In 1943, it created the National Wartime Nutrition Guide, and then revised it in 1946 as the National Nutrition Guide.

4. The USDA's "Basic 7" food groups from 1943 to 1956. From 1956 until 1992 the United States Department of Agriculture recommended its Basic Four food groups. • Vegetables and Fruits: Recommended as excellent sources of vitamins C and A, and a good source of fiber. A dark-green or deep-yellow vegetable or fruit was recommended every other day. • Milk: Recommended as a good source of calcium, phosphorus, protein and riboflavin, and sometimes vitamins A and D. Cheese, ice cream, and ice milk could sometimes replace milk. • Meat: Recommended for protein, iron and certain B vitamins. Includes meat, poultry, fish, eggs, dry beans, dry peas, and peanut butter. • Cereals and Breads: Whole grain and enriched breads were especially recommended as good sources of iron, B vitamins and carbohydrates, as well as sources of protein and fiber. Includes cereals, breads, cornmeal, macaroni, noodles, rice and spaghetti. • "Other foods" were said to round out meals and satisfy appetites. These included additional servings from the Basic Four, or foods such as butter, margarine, salad dressing and cooking oil, sauces, jellies and syrups.

5. While the Food Guide Pyramid was a well-recognized symbol as a nutritional guide, as long ago as 2001 it was admitted by the United States Department of Agriculture (USDA) and The National Institutes of Health (NIH) that the Food Guide Pyramid was a total failure. 80% of Americans recognized the symbol, but people had become sicker and heavier since it was updated in 1992. Its recommendations were based on uncertain scientific evidence, and were barely improved over the years to reflect major improvements in our understanding of diet and health.

7. Grimace from McDonald’s Wendy’s Taco Bell Burger King Eat Fresh Sub’s So Fast You’ll Freak

8. Changes throughout the years 1992 2005

10. Recommendation for 18 year old male

11. Recommendation for 18 year old female

12. VARY YOUR VEGGIES

13. Key Consumer Message: Make at least half your grains whole grains.

14. GRAINS Examples of ONE ounce servings -bread one slice (4 snack size rye) -rice ½ cup (cooked) -bagel 1 ‘mini’ bagel 1 large bagel=4 oz -English muffin ½ muffin 1 muffin=2 oz

15. -crackers 5 whole wheat -muffin 2 ½” diameter large=3oz -pancakes 4 ½”-1 -popcorn 3 cups 1 micro bag=4oz -pasta ½ cup cooked or 1oz dry -tortilla 1-6” tortilla 1-12”=4oz

16. Key Consumer Message:Make half your plate fruits and vegetables. Vary your veggies.

17. VegetableAmtthat counts as 1c DARK GREEN -broccoli 1 cup cooked/raw -greens 1 cup cooked -raw leafy 2 cup raw ORANGE -carrots 1 cup, 2 med, 12 mini -pumpkin 1 cup mashed, cooked -sweet potato 1 large baked 2 ¼” diameter

18. DRY BEANS & PEAS -black, kidney, soy, split peas 1 cup whole or mashed, cooked -tofu 1 cup ½” cubes (about 8 oz) STARCHY -Corn 1 cup, 1-8” ear -green peas 1 cup -white potato 1 cup diced/mashed-20 med 3” long French fries (fats) OTHER -cucumbers -iceburg lettuce 2 cups=1 cup serving -cabbage -cauliflower -celery -green/red peppers -tomatoes

19. Key Consumer Message:Make half your plate fruits and vegetables. Focus on Fruits.

20. FRUITS Counts as 1 cup -apples ½ large (3 ¼”), 1 small (2 ½”) -banana 8-9” long -grapes 32 -strawberries 8 large -dried fruits ½ cup-raisins, prunes, dried apricots, etc.

22. Key Consumer Message:Switch to fat-free or low-fat (1%) milk. Get Calcium $ Foods.

23. DAIRY1 cup serving -milk 1 cup -yogurt 8 oz -cheese 1 ½ oz hard, 1/3 c shredded, 2 oz processed ½ cup ricotta, 2 cups cottage -desserts 1 cup pudding, 1 cup frozen yogurt, 1 ½ cup ice cream

25. Key Consumer Message: Choose lean or low-fat meat and poultry Go Lean with Protein

26. PROTEIN1 oz serving common portions=oz -beef small hamburger=3oz Small steak=4oz Deck of cards -ham -pork -chicken small breast half=3oz -fish 1 can tuna=3oz Small trout=3oz

27. -egg 1 egg -nuts/seeds ½ oz (12 almonds, 24 pistachio, 7 walnut halves) ½ oz seeds 1 oz nuts=2oz serving -dry beans/peas ¼ c dry, ¼ cup tofu, 2 TBS hummus 1 cup bean/pea soup=2oz

28. Key Consumer Message: Limit your intake of fats and oils

29. Very small amounts recommended with most of your fat sources coming from fish, nuts and vegetable oils. Limit solid fats like butter, stick margarine, shortening and lard.

30. Nuts, fish, cooking oil, salad dressings A person’s allowance for oils depends on age, sex, and level of physical activity. Daily allowances shown are appropriate for individuals who get less than 30 minutes of moderate physical activity, beyond normal daily activities. Boys 14-18 6 teaspoons Men 19-30 7 teaspoons Girls 14-18 5 teaspoons Women 19-30 6 teaspoons

31. Key Consumer Message: Find a balance between food and physical activity Do it, get out there and move!

32. Plans are set up on myplate.gov according to your activity level. 0-30 min/day 30-60 min/day 60+/day There is an activity tracker you can use to make the new food ‘pyramid’ work best for you.