Presenting . . .New Evidence-Based 2005

Dietary Guidelines

What are the Dietary Guidelines for Americans?

Report issued by HHS/USDA every 5 years by law since 1980

Science-based advice to promote health and to reduce risk of major chronic diseases through diet and physical activity

Basis for federal food, nutrition education, and information programs

DG Advisory Committee Members

Chair:Janet King, PhD., RD.

Lawrence J. Appel, MD., MPH

Yvonne L. Bronner, ScD., RD., LD

Benjamin Caballero, MD., PhD

Carlos A. Camargo, MD., DrPH

Fergus M. Clydesdale, Ph.D

Vay Liang W. Go, MD Penny M. Kris-Etherton,

PhD., RD Joanne R. Lupton, PhD Theresa A. Nicklas,

DrPH., MPH., LN Russell R. Pate, PhD F. Xavier Pi-Sunyer,

MD., MPH Connie M. Weaver, PhD

The Evidence-Based Process

Defined scientific questions Reviewed totality of scientific literature Sought advice of experts Considered public comment Wrote conclusive statements Sent recommendations to the Secretaries

2005 Dietary Guidelines for Americans

•Peer review of DGAC report by HHS/USDA staff

•Final 2005 Dietary Guidelines releasedJanuary 12, 2005

Approach “Firsts”

Used evidence-based approach Focused on diet to prevent chronic

disease Focused on energy intake; discretionary

calories Focused on physical activity to prevent

weight gain/regain

A Theme Emerges

“ . . . Americans need to select a quality diet while staying within their calorie requirements to achieve optimal health.”

DGAC technical report

focus on nutrient dense foods with few calories.

Food Intake Patterns

Determined daily intake amounts for each food group Meet established nutritional goals Based on nutrient profile for each food group Developed 12 daily food intake patterns

(1000-3200 calories)

Patterns Differ From Usual Consumption

Eat more Non-fat and low-fat milk and milk

products, green vegetables, orange vegetables, legumes, fruits, and whole grains

Eat less Refined grains, total fats, added sugars,

and calories

9 Key Focus Areas

Adequate nutrients within calorie needs

Weight management

Physical activity Food groups to

encourage

Fats Carbohydrates Sodium and

Potassium Alcoholic

beverages Food safety

“Taken together, the Dietary Guidelines encourage most Americans to eat fewer calories, be more active, and make wiser food choices.”

2005 Dietary Guidelines for Americans

Consume Adequate Nutrients Within Calorie Needs

Consume a variety of nutrient-dense foods and beverages within and among the basic food groups. Limit the intake of saturated and trans fats,

cholesterol, added sugars, salt, and alcohol.

Adopt a balanced eating pattern, such as the USDA Food Guide or the DASH Eating Plan.

Consume Adequate Nutrients Within Calorie Needs

Shortfall Nutrients of Concern . . . Adults: Vitamins A, C, E, calcium,

magnesium, potassium, and fiber Children: Vitamin E, calcium, magnesium,

potassium, and fiber

Consideration for specific populations -Iron -Vitamin B12

-Folic acid -Vitamin D

Weight Management

Calories count for weight control Reduce saturated fat, added sugars, alcohol Decrease calories by 100-500 kcals/day

Control portion size

3-inch diameter 6-inch diameter

Physical Activity

“Engage in regular physical activity . . . At least 30 min/day

to reduce disease risk

30-60 min/day to prevent weight gain

60-90 min/day to sustain weight loss

At least 60 min/day for children/teens

Food Groups to Encourage

Fruits and vegetables 5-13 servings/day for 1200-3200 calories 2 cups fruit & 2 ½ cups vegetables for 2000

calorie diet

Whole grains At least 3 ounces/day In place of refined grains

Milk and milk equivalents 3 cups/day for ages 9 and up Low-fat or fat-free versions

Sample Daily Food Pattern

Food Group 2,000 CaloriesFruits 4 servings (2 cups)Vegetables 5 servings (2 ½ cups) dark green 3 cups/week orange 2 cups/week legumes 3 cups/week starchy 3 cups/week other 6 ½ cups/weekGrains 6 ounce-equivalents whole grains 3 other grains 3

Sample Food Pattern

Food Group 2,000 Calories

Meat and Beans 5 1/2 ounce-equivalents

Milk 3 cups or equivalent

Oils 24 grams (6 tsp.)

Discretionary Calories 267

Fats

Total fat 20-35% of energy Most adults . . . decrease

intake of saturated fat and trans fat Saturated fat 10% of calories Trans fat as low as possible

Many adults . . . decrease cholesterol intake 300 mg/day

Those with heart disease increase EPA & DHA 8 ounces of fish per week

Carbohydrates

“Choose fiber-rich fruits, vegetables, and whole grains often.”

45% to 65% of energy RDA (adults/children) 130 grams carbs Increase fiber intake to 14 grams/1000

kcals

“Prepare foods/beverages with little added sugar.”

Decrease frequency of intake Practice good oral hygiene

Top 3 Sources of Added Sweeteners in the American Diet

Guthrie and Morton, Journal of the American Dietetic Association, 2000.

Soft drinks 33.0

Sugars and candy 16.1

Sweetened grains, such cakes, cookies, pies

12.9

Sodium and Potassium

Decrease salt intake to reduce risk of hypertension Less than 2300 mg sodium/day (~1 tsp.) 1500 mg/day for hypertensives, Blacks and

older Americans

Increase intake of potassium-rich foods

Food Sources of Potassium in American Diet

Food Percent of total*

Milk 10.2%

Potatoes (white) 8.9%

Coffee 6.7%

Beef 6.2%

Tomatoes 6.2%

Orange/grapefruit juice 4.1%

Yeast bread 3.6%

Poultry 3.3%

Dried beans/lentil 2.8%

Bananas 2.7%

Potato/corn chips, popcorn 2.3%

Tea 2.0%

Fish/shellfish (excl. canned tuna) <2.0%*Percent of total potassium consumption, CSFII, 1994-96

Alcoholic Beverages

Limit intake to 1 to 2 drinks per day One drink for women Two drinks for men

12 ounces beer 5 ounces wine (12% alcohol) 1.5 ounces (80-proof) spirits Pregnant women should not

drink

Food Safety

To prevent food borne illness . . . Clean hands, surfaces, fruits/vegetables Separate raw, cooked, ready-to-eat foods Cook foods to a safe temperature Refrigerate perishable foods promptly Avoid unpasteurized milk or milk products,

raw eggs, raw/undercooked meat, raw sprouts

Food Group Highlights

Consume 4 ½ Cups of Fruits and Vegetables

To reduce risk of . . . stroke cancers type 2 diabetes

Consume 3 Ounces of Whole Grains Per Day

To reduce risk of . . . diabetes coronary heart disease help with weight maintenance

Consume 3 Servings Per Day of Milk and Milk Products

Health benefits . . . improve bone mass contribute important amounts of

many nutrients healthy weight*

“Firsts” for Dairy

Increased serving number for Milk, Yogurt and Cheese Group

Recognized for improving diet quality while not causing weight gain

Recommended dairy products, not other calcium sources, for lactose intolerance

Organizations and Policies Recommending 3 a Day of Dairy

2005 Dietary Guidelines for Americans NMA Consensus Report on Role of Dairy

Foods in African American Diets, 2004 Surgeon General’s Report on

Osteoporosis and Bone Health, 2004 AHA Dietary Guidelines AAP, AAFP, and ADA NHLBI JNC-VII blood pressure guidelines

Another First: Sample Eating Patterns

Two eating patterns exemplify the Dietary Guidelines

USDA Food Guide DASH Eating Plan

Timetable

Release of Policy Statement -- Dietary Guidelines for Americans – January 2005

Release of Consumer Communications – January 2005

Release of Food Guidance System (formerly Pyramid) – Spring

Key Concepts to Communicate

Be confident that the 2005 DG are based on solid evidence from the latest published research.

Increase intake of fruits/vegetables, whole grains, and fat-free or low-fat milk and milk products.

Consume a variety of foods, but control calories and increase physical activity to manage body weight.

Putting Recommendations into Action

Resources www.healthierus.gov/dietaryguidelines www.nationaldairycouncil.org

Meal plan based on the DG Tip sheets and graphics DASH tear pad Lactose intolerance information Health education kits

www.3aday.org Nutrition education grants

www.assessyourdiet.webmd.com WebMD Weight Loss Clinic

Pamphlet for Consumers

For Health Professionals

For Consumers

Meal Plan