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October 5, 2016

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Logistics

• Panel

• Poll questions

• Typed questions/chat

• Raise hand

• Tech Difficulties– 1-888-259-8414

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Today’s Presenter

Abby Black

RDN, CDE, CLT, ACSM

HFS

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Conflict of Interest

• No disclosures

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Today’s Training Goal

• Explain the 2015-2020 Dietary Guidelines

• Provide guidance in translating the

updated nutrition recommendations to

WIC participants

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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

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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

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Poll #1

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I. History of the Dietary Guidelines

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History of the Dietary Guidelines

2010200520001995199019851980 � � � � � �

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History of the Dietary Guidelines

Introduced in 1992 Updated in 2005

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History of the Dietary Guidelines

2010

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II. Development of the 2015-2020 DGA

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Development of the 2015-2020 DGA

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Development of the 2015-2020 DGA

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Development of the 2015-2020 DGA

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Poll #2

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III. Science Behind the Changes

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Science Behind the Changes

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Stage 1: Review the Science

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• Review 2010 edition of the Dietary Guidelines

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

Stage 1: Review the Science

• 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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2020-2025 Dietary Guidelines

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Poll #3

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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

Stage 1: Review the Science

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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

Stage 2: Develop the Dietary Guidelines

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Poll #4

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• Strong Evidence

• Moderate Evidence

• Limited Evidence

Stage 2: Develop the Dietary Guidelines

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Stage 3: Implement the DGA

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Stage 3: Implement the DGA

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Questions?

Abby Black, RDN, CDE, CLT, ACSM HFS

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IV. 2015-2020 Guidelines

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Poll #5

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2015-2020 Guidelines

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2015-2020 Guidelines

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2015-2020 Guidelines

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2015-2020 Guidelines

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2015-2020 Guidelines

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.

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IV. Key Recommendations

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Poll #6

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Key Recommendations: Include

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Key Recommendations

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Key Recommendations: Limit

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Key Recommendations: Added Sugar

Consume less than 10% of calories per day

from added sugars.

Child = 100 calories Adult = 200 calories

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Key Recommendations: Added Sugar

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Poll #7

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VI. Appendices

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Poll #8

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Appendix 1: Physical Activity

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Appendices 3-5: Calories & Food Patterns

Healthy Eating Pattern

• US-Style

• Healthy Mediterranean

• Healthy Vegetarian

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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

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Poll #9

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Food Safety

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Food Safety: Handwashing

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Food Safety: High Risk Populations

• Pregnant women

• Infants and young children

• Elderly adults

• Ill or chronically sick

Photo courtesy: https://justinpenoyer.com

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Abby Black, RDN, CDE, CLT, ACSM HFS

Questions?

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VII. Applying the DGA in WIC Nutrition Ed.

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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)

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Turkey Preparation

• Defrosting

• Cleaning

• Separate (raw/cooked)

• Cook

• Chill: refrigeration, freezing, reheating

November: Food Safety

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November: Food Safety

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

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• Holiday Makeover

• Avoiding Holiday

Weight Gain

December: Healthy Holidays

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December: Healthy Holidays

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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

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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

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May: Let’s Get Fresh

• Eat a rainbow

• Try a new fruit or

vegetable

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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

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• 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

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August: Friendly Fats

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August: Friendly Fats

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September: Snack Healthy

Raisinggenerationnourished.com

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Abby Black, RDN, CDE, CLT, ACSM HFS

Questions?

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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

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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.

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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)

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Summary: Appendices

• Vitamin D and Potassium are nutrients of

public health concern

• There are 4 main steps for maintaining

healthy, nutritious, and safe food:

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Summary: DGA and WIC

Get the Conversation Started

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

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Closing

• Dietary Guidelines are for our benefit

• Health guidelines to better educate our

WIC participants

• Eager to see the new 2020-2025

guidelines

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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

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Abby Black, RDN,

CDE, CLT, ACSM HFS