October 5, 2016wictc.caiglobal.org/images/pdfs/webinars/Dietary...October 6, 2016 7 Agenda I....

transcript

October 6, 2016 1

October 5, 2016

October 6, 2016 2

Logistics

• Panel

• Poll questions

• Typed questions/chat

• Raise hand

• Tech Difficulties– 1-888-259-8414

October 6, 2016 3

Today’s Presenter

Abby Black

RDN, CDE, CLT, ACSM

October 6, 2016 4

Conflict of Interest

• No disclosures

October 6, 2016 5

Today’s Training Goal

• Explain the 2015-2020 Dietary Guidelines

• Provide guidance in translating the

updated nutrition recommendations to

WIC participants

October 6, 2016 6

Learning Objectives

After today’s webinar, QN/CPAs will be able to:

• Explain the rationale for the new revisions to

the U.S. Dietary Guidelines

• Summarize the five guidelines and key

recommendations that encourage good health

• List ways to apply the 2015-20 guidelines in

work with WIC participants

October 6, 2016 7

Agenda

I. History of the Dietary Guidelines for Americans (DGA)

II. Development of the 2015-20 DGA

III. Science Behind the Changes

IV. 2015-2020 Guidelines

V. Key Recommendations

VI. Appendices

VII. Applying the DGA to WIC Nutrition Education

October 6, 2016 8

Poll #1

October 6, 2016 9

I. History of the Dietary Guidelines

October 6, 2016 10

History of the Dietary Guidelines

2010200520001995199019851980 � � � � � �

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Introduced in 1992 Updated in 2005

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October 6, 2016 13

II. Development of the 2015-2020 DGA

October 6, 2016 14

Development of the 2015-2020 DGA

October 6, 2016 15

October 6, 2016 16

October 6, 2016 17

Poll #2

October 6, 2016 18

III. Science Behind the Changes

October 6, 2016 19

Science Behind the Changes

October 6, 2016 20

Stage 1: Review the Science

October 6, 2016 21

• Review 2010 edition of the Dietary Guidelines

• Determine areas that have new scientific evidence from the last update

• Public meetings and written comments

• New evidence leads to the development of the 2015-2020

guidelines

• 2015-2020 guidelines focus on

Americans 2 years and older

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October 6, 2016 22

2020-2025 Dietary Guidelines

October 6, 2016 23

Poll #3

October 6, 2016 24

1. Original systematic reviews: USDA Nutrition Evidence Library (NEL)

2. Existing systematic reviews, meta-analysis, reports by Federal or scientific organizations

3. Data analyses

4. Food pattern modeling analyses

https://health.gov/dietaryguidelines/2015/guidelines/introduction/developing-the-dietary-guidelines-for-americans

October 6, 2016 25

Stage 2: Develop the Dietary Guidelines

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• Utilize previous Dietary Guidelines

• Justification for revisions

• Total evidence, not just one study

• Public, federal, expert opinions

• Secretarial Approval from HHS and USDA

October 6, 2016 27

Poll #4

October 6, 2016 28

• Strong Evidence

• Moderate Evidence

• Limited Evidence

October 6, 2016 29

Stage 3: Implement the DGA

October 6, 2016 30

Stage 3: Implement the DGA

October 6, 2016 31

Questions?

Abby Black, RDN, CDE, CLT, ACSM HFS

October 6, 2016 32

IV. 2015-2020 Guidelines

October 6, 2016 33

Poll #5

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October 6, 2016 35

2015-2020 Guidelines

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October 6, 2016 39

Food AccessIs healthy, safe, and affordable

food accessible to me? Food Insecurity

Do I have enough food to eat?

AcculturationAmerican food is different than the

food in my country.

October 6, 2016 40

IV. Key Recommendations

October 6, 2016 41

Poll #6

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October 6, 2016 43

Key Recommendations: Include

October 6, 2016 44

Key Recommendations

October 6, 2016 45

Key Recommendations: Limit

October 6, 2016 46

Key Recommendations: Added Sugar

Consume less than 10% of calories per day

from added sugars.

Child = 100 calories Adult = 200 calories

October 6, 2016 47

Key Recommendations: Added Sugar

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October 6, 2016 48

Poll #7

October 6, 2016 49

October 6, 2016 50

VI. Appendices

October 6, 2016 51

Poll #8

October 6, 2016 52

Appendix 1: Physical Activity

October 6, 2016 53

Appendices 3-5: Calories & Food Patterns

Healthy Eating Pattern

• US-Style

• Healthy Mediterranean

• Healthy Vegetarian

October 6, 2016 54

Appendices 7-14: Resources

• Nutrition Goals

• Federal Nutrition and Physical Activity Resources

• Alcohol

• Food Sources of Nutrients of Public Health

Concern

• Food Sources of Dietary Fiber

• Food Safety Principles and Guidance

October 6, 2016 55

Poll #9

October 6, 2016 56

Food Safety

October 6, 2016 57

Food Safety: Handwashing

October 6, 2016 58

Food Safety: High Risk Populations

• Pregnant women

• Infants and young children

• Elderly adults

• Ill or chronically sick

Photo courtesy: https://justinpenoyer.com

October 6, 2016 59

Questions?

October 6, 2016 60

VII. Applying the DGA in WIC Nutrition Ed.

October 6, 2016 61

Applying the DGA in WIC Nutrition Ed.

There are opportunities to share the

message all year long

• Individual nutrition education sessions

• Group nutrition education sessions

• Around the office

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October: Nutrient Dense Foods

• Savory swaps

– Sweet potato instead of a white potato

– Spinach instead of iceberg lettuce

• Simple Squash

– Introduce seasonal squash like acorn and butternut

– Roasting is easy and low-fat (cut and toss in the oven)

October 6, 2016 63

Turkey Preparation

• Defrosting

• Cleaning

• Separate (raw/cooked)

• Cook

• Chill: refrigeration, freezing, reheating

November: Food Safety

October 6, 2016 64

November: Food Safety

http://www.fsis.usda.gov/shared/PDF/Turkey_Basics_Safe_Cooking.pdf

October 6, 2016 65

• Holiday Makeover

• Avoiding Holiday

Weight Gain

December: Healthy Holidays

October 6, 2016 66

December: Healthy Holidays

Portion

Distortion

althy.co

October 6, 2016 67

January: Healthy at Home

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Limit added sugars

• Add fruit to salads

• Seltzer instead of soda

• Fresh strawberries with plain yogurt

February: You’re Sweet Enough

October 6, 2016 69

March: Shift to Healthier Food

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• Purchase sodium-free canned foods

• Rinse canned vegetables and beans before using

• Try using fresh herbs or lemon for flavor

• Buy frozen vegetables

April: Shake Away The Salt

October 6, 2016 71

May: Let’s Get Fresh

• Eat a rainbow

• Try a new fruit or

vegetable

October 6, 2016 72

June: Farmers’ Market Favorites

• Focus on a variety

• Allow children to make food choices

• Maximize benefits:– WIC F&V check

– SNAP

– FMNP

– Double Up Food Buck/Health Bucks

October 6, 2016 73

• Highlight fruits, vegetables, or dishes

specific to the community

• Plan meals as a family

• Cook at home

• Encourage physical activity for family time

July: Health for All

October 6, 2016 74

August: Friendly Fats

October 6, 2016 75

August: Friendly Fats

October 6, 2016 76

September: Snack Healthy

Raisinggenerationnourished.com

October 6, 2016 77

Questions?

October 6, 2016 78

Summary

• There are three main steps for the

development of the 5 year Dietary

Guideline changes

• Each 5 year span, new research is

analyzed and changes are made based

on the most recent evidence shown to

promote health for our US population

October 6, 2016 79

Summary: 5 Guidelines

1. Follow a healthy eating pattern across the

lifespan.

2. Focus on variety, nutrient density, and amount.

3. Limit calories from added sugars and saturated

fats and reduce sodium intake.

4. Shift to healthier food and beverage choices.

5. Support healthy eating patterns for all.

October 6, 2016 80

Summary: Key Recommendations

• Eating a variety of foods from all food

groups

• Limiting added sugar, saturated fat, trans

fat, and sodium

• Limiting alcohol intake (no intake if person

is underage/pregnant or has other health

conditions)

October 6, 2016 81

Summary: Appendices

• Vitamin D and Potassium are nutrients of

public health concern

• There are 4 main steps for maintaining

healthy, nutritious, and safe food:

October 6, 2016 82

Summary: DGA and WIC

Get the Conversation Started

• When talking about healthy eating and the Dietary Guidelines, keep the conversation positive and encouraging.

October 6, 2016 83

Closing

• Dietary Guidelines are for our benefit

• Health guidelines to better educate our

WIC participants

• Eager to see the new 2020-2025

guidelines

October 6, 2016 84

References

• www.doubleupNYS.org• //www1.nyc.gov/site/doh/health/health-topics/health-bucks.page • https://health.gov/dietaryguidelines/2015/guidelines/introduction/dev

eloping-the-dietary-guidelines-for-americans • U.S. Department of Health and Human Services and U.S.

Department of Agriculture. 2015 – 2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/

• https://health.gov/dietaryguidelines/2015-scientific-report/10-chapter-5/

• http://www.fightbac.org/ • https://www.choosemyplate.gov/ten-tips • https://health.gov/dietaryguidelines/2015/guidelines/appendix-4 • https://health.gov/dietaryguidelines/2015/guidelines/appendix-5 • https://health.gov/dietaryguidelines/2015/guidelines/appendix-14 • https://health.gov/dietaryguidelines/2015/guidelines/chapter-1/a-

closer-look-inside-healthy-eating-patterns/#callout-dietary-fats

October 6, 2016 85

Abby Black, RDN,

CDE, CLT, ACSM HFS

October 5, 2016wictc.caiglobal.org/images/pdfs/webinars/Dietary...October 6, 2016 7 Agenda I....

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