FOOD DRINK NUTRITION DIET : HEALTH: EDUCATION : UNITED STATES: GOVERNMENT: Food Pyramid Gives Way To Food Plate, USA : AND : Dietary Guidelines for Americans 2010

[David P. Dillard]

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FOOD DRINK NUTRITION DIET :
HEALTH: EDUCATION :
UNITED STATES: GOVERNMENT:
Food Pyramid Gives Way To Food Plate, USA
: AND :
Dietary Guidelines for Americans 2010

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Food Pyramid Gives Way To Food Plate, USA
Editor's Choice
Main Category: Nutrition / Diet
Article Date: 28 May 2011 - 16:00 PDT
Medical News Today
http://www.medicalnewstoday.com/articles/226821.php

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For the last two decades the federal government has used the Food Pyramid
as the basis for good nutritional advice, which never told people how much
of which types of foods they should eat. Many also criticized it for not
taking into account the impact on insulin of some high carbohydrate foods.

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Goodbye Food Pyramid, Hello Dinner Plate
By WILLIAM NEUMAN
Published: May 27, 2011
Whatever you do, dont call it a pie chart.
New York Times
http://www.nytimes.com/2011/05/28/health/nutrition/28plate.html

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The Obama administration is about to ditch the food pyramid, that symbol
of healthy eating for the last two decades. In its place officials are
dishing up a simple, plate-shaped symbol, sliced into wedges for the basic
food groups and half-filled with fruits and vegetables.

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The circular plate, which will be unveiled Thursday, is meant to give
consumers a fast, easily grasped reminder of the basics of a healthy diet.
It consists of four colored sections, for fruits, vegetables, grains and
protein, according to several people who have been briefed on the change.
Beside the plate is a smaller circle for dairy, suggesting a glass of
low-fat milk or perhaps a yogurt cup.

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Few nutritionists will mourn the passing of the pyramid, which, while
instantly recognized by millions of American school kids, parents and
consumers, was derided by nutritionists as too confusing and deeply flawed
because it did not distinguish clearly between healthy foods like whole
grains and fish and less healthy choices like white bread and bacon. A
version of the pyramid currently appearing on cereal boxes, frozen dinners
and other foods has been so streamlined and stripped of information that
many people have no idea what it represents.

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Its going to be hard not to do better than the current pyramid, which
basically conveys no useful information, said Walter C. Willett, chairman
of the nutrition department at the Harvard School of Public Health. Dr.
Willett said he had not seen the new logo.

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The new symbol was designed to underscore a central mantra of the federal
governments healthy eating push: make half your plate fruits and
vegetables. And it is expected to be a crucial element of the
administrations crusade against obesity, which is being led by the first
lady, Michelle Obama.

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Dietary Guidelines for Americans 2010
U.S. Department of Agriculture
U.S. Department of Health and Human Services
http://www.health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf

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Message from the secretaries

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We are pleased to present the Dietary Guidelines for Americans, 2010.
Based on the most recent scientific evidence review, this document
provides information and advice for choosing a healthy eating
patternnamely, one that focuses on nutrient-dense foods and beverages, and
that contributes to achieving and maintaining a healthy weight. Such a
healthy eating pattern also embodies food safety principles to avoid
foodborne illness.

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The 2010 Dietary Guidelines are intended to be used in developing
educational materials and aiding policymakers in designing and carrying
out nutrition-related programs, including Federal nutrition assistance and
education programs. The Dietary Guidelines also serve as the basis for
nutrition messages and consumer materials developed by nutrition educators
and health professionals for the general public and specific audiences,
such as children.

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This document is based on the recommendations put forward by the 2010
Dietary Guidelines Advisory Committee. The Committee was composed of
scientific experts who reviewed and analyzed the most current information
on diet and health and incorporated it into a scientific, evidence-based
report. We want to thank them and the other public and private
professionals who assisted in developing this document for their hard work
and dedication.

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Our knowledge about nutrition, the food and physical activity environment,
and health continues to grow, reflecting an evolving body of evidence. It
is clear that healthy eating patterns and regular physical activity are
essential for normal growth and development and for reducing risk of
chronic disease. The goal of the Dietary Guidelines is to put this
knowledge to work by facilitating and promoting healthy eating and
physical activity choices, with the ultimate purpose of improving the
health of all Americans ages 2 years and older.

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We are releasing the seventh edition of the Dietary Guidelines at a time
of rising concern about the health of the American population. Americans
are experiencing an epidemic of overweight and obesity. Poor diet and
physical inactivity also are linked to major causes of illness and death.

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To correct these problems, many Americans must make significant changes in
their eating habits and lifestyles. This document recognizes that all
sectors of society, including individuals and families, educators and
health professionals, communities, organizations, businesses, and
policymakers, contribute to the food and physical activity environments in
which people live. We all have a role to play in reshaping our environment
so that healthy choices are easy and accessible for all.

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Today, more than ever, consumers need sound advice to make informed food
and activity decisions. The 2010 Dietary Guidelines will help Americans
choose a nutritious diet within their calorie needs. We believe that
following the recommendations in the Dietary Guidelines will assist many
Americans to live longer, healthier, and more active lives.

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Thomas J. Vilsack Secretary of Agriculture

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Kathleen Sebelius Secretary of Health and Human Services

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contents
executive summary

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Introduction

Developing the Dietary Guidelines for Americans, 2010

A Roadmap to the Dietary Guidelines for Americans, 2010

Sources of Information

Importance of the Dietary Guidelines for Health Promotion and Disease
Prevention

Uses of the Dietary Guidelines for Americans, 2010

Development of Educational Materials and Communications

Development of Nutrition-Related Programs

Development of Authoritative Statements

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Balancing calories to Manage weight

Key Recommendations

An Epidemic of Overweight and Obesity

Contributing to the Epidemic: An Obesogenic Environment

Current Dietary Intake

Calorie Balance: Food and Beverage Intake

Understanding Calorie Needs

Carbohydrate, Protein, Fat, and Alcohol

Does Macronutrient Proportion Make a Difference for Body Weight?

Individual Foods and Beverages and Body Weight

Placing Individual Food Choices Into an Overall Eating Pattern

Calorie Balance: Physical Activity

Principles for Promoting Calorie Balance and Weight Management

Improving Public Health Through Diet and Physical Activity

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Foods and food components to reduce

Key Recommendations

.Saturated Fatty Acids

.Trans Fatty Acids

.Cholesterol

.Solid Fats

.Added Sugars

.Why Solid Fats and Added Sugars Are a Particular Concern

Supporting the Recommendations

Sodium

Fats

Calories From Solid Fats and Added Sugars

Refined Grains

Alcohol

Chapter Summary

DIETARY GUIDELINES FOR AMERICANS

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appendices

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appendix 1 Guidance for Specific Population Groups

appendix 2 Key Consumer Behaviors and Potential Strategies for
Professionals to Use in Implementing the 2010 Dietary Guidelines

appendix 3 Food Safety Principles and Guidance for Consumersappendix 5
Nutritional Goals for Age-Gender Groups, Based on

appendix 4 Using the Food Label to Track Calories, Nutrients, and
Ingredients

Dietary Reference Intakes and Dietary Guidelines Recommendations

appendix 6 Estimated Calorie Needs per Day by Age, Gender, and
.Physical Activity Level (Detailed)

appendix 7 USDA Food Patternsappendix 11 Estimated EPA and DHA and Mercury
Content in 4 Ounces

appendix 8 Lacto-Ovo Vegetarian Adaptation of the USDA Food Patterns

appendix 9 Vegan Adaptation of the USDA Food Patterns

appendix 10 The DASH Eating Plan at Various Calorie Levels

appendix 11 Estimated EPA and DHA and Mercury Content in 4 Ounces
of Selected Seafood Varieties

appendix 12 Selected Food Sources Ranked by Amounts of Potassium
and Calories per Standard Food Portion

appendix 13 Selected Food Sources Ranked by Amounts of Dietary Fiber and
Calories per Standard Food Portion

appendix 14 Selected Food Sources
Ranked by Amounts of Calcium and Calories per Standard Food Portion

appendix 15 Selected Food Sources Ranked by Amounts of Vitamin D and
Calories per Standard Food Portion

appendix 16 Glossary of Terms

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list of tables

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table 2-1 Obesity in America: Then and Now

table 2-2 Top 25 Sources of Calories Among Americans Ages
2 Years and Older

table 2-3 Estimated Calorie Needs per Day by Age, Gender,
and Physical Activity Level

table 2-4 Recommended Macronutrient Proportions by Age

table 2-5 2008 Physical Activity Guidelines

table 5-1 Eating Pattern Comparison : Usual U.S. Intake, Mediterranean,
DASH, and USDA Food Patterns, Average Daily Intake at or Adjusted to a
2,000 Calorie Level

table 5-2 USDA Food PatternsFood Groups and Subgroups

table 5-3 Average Daily Amounts in the Protein Foods Group in the USDA
Food Pattern at the 2,000 Calorie Level and its Vegetarian Adaptations

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list of figures

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figure 3-1 Estimated Mean Daily Sodium Intake, by Age Gender Group

figure 3-2 Sources of Sodium in the Diets of the U.S. Population
Ages 2 Years and Older

figure 3-3 Fatty Acid Profiles of Common Fats and Oils

figure 3-4 Sources of Saturated Fat in the Diets of the U.S. Population
Ages 2 Years and Older

figure 3-5 Sources of Solid Fats in the Diets of the U.S. Population
Ages 2 Years and Older

figure 3-6 Sources of Added Sugars in the Diets of the U.S.
Population Ages 2 Years and Older

figure 3-7 Sources of Refined Grains in the Diets of the U.S.
Population Ages 2 Years and Older

figure 4-1 Three Ways to Make at Least Half of Total Grains Whole Grains

figure 5-1 How Do Typical American Diets Compare to Recommended
Intake Levels or Limits?

figure 5-2 Examples of the Calories in Food Choices that are not in
Nutrient- Dense Forms and the Calories in Nutrient-Dense Forms of these
Foods

figure 6-1 A Social-Ecological Framework for Nutrition and
Physical Activity Decisions

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Executive Summary

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Eating and physical activity patterns that are focused on consuming fewer
calories, making informed food choices, and being physically active can
help people attain and maintain a healthy weight, reduce their risk of
chronic disease, and promote overall health. The Dietary Guidelines for
Americans, 2010 exempli-fies these strategies through recommendations that
accommodate the food preferences, cultural tradi-tions, and customs of the
many and diverse groups who live in the United States.

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By law (Public Law 101-445, Title III, 7 U.S.C. 5301 et seq.), Dietary
Guidelines for Americans is reviewed, updated if necessary, and published
every 5 years. The U.S. Department of Agriculture (USDA) and the U.S.
Department of Health and Human Services (HHS) jointly create each edition.
Dietary Guidelines for Americans, 2010 is based on the Report of the
Dietary Guidelines Advisory Committee on the Dietary Guidelines for
Americans, 2010 and consideration of Federal agency and public comments.
Dietary Guidelines recommendations traditionally have been intended for
healthy Americans ages 2 years and older. However, Dietary Guidelines for
Americans, 2010 is being released at a time of rising concern about the
health of the American population.

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Poor diet and physical inactivity are the most important factors
contributing to an epidemic of overweight and obesity affecting men,
women, and children in all segments of our society. Even in the absence of
overweight, poor diet and physical inactivity are associated with major
causes of morbidity and mortality in the United States. Therefore, the
Dietary Guidelines for Americans, 2010 is intended for Americans ages 2
years and older, including those at increased risk of chronic disease.

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Dietary Guidelines for Americans, 2010 also recognizes that in recent
years nearly 15 percent of American households have been unable to acquire
adequate food to meet their needs.1 This dietary guidance can help them
maximize the nutritional content of their meals. Many other Americans
consume less than optimal intake of certain nutrients even though they
have adequate resources for a healthy diet. This dietary guidance and
nutrition information can help them choose a healthy, nutritionally
adequate diet.

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The intent of the Dietary Guidelines is to summarize and synthesize
knowledge about individual nutrients and food components into an
interrelated set of recommendations for healthy eating that can be adopted
by the public. Taken together, the Dietary Guidelines recommendations
encompass two over-arching concepts:

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Maintain calorie balance over time to achieve and sustain a healthy
weight.

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People who are most successful at achieving and maintaining a healthy
weight do so through continued attention to consuming only enough calories
from foods and beverages to meet their needs and by being physically
active. To curb the obesity epidemic and improve their health, many
Americans must decrease the calories they consume and increase the
calories they expend through physical activity.

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Focus on consuming nutrient-dense foods and beverages.

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Americans currently consume too much sodium and too many calories from
solid fats, added sugars, and refined grains.2 These replace
nutrient-dense foods and beverages and make it difficult for people to
achieve recommended nutrient intake while controlling calorie and sodium
intake. A healthy eating pattern limits intake of sodium, solid fats,
added sugars, and refined grains and emphasizes nutrient-dense foods and
beverages vegetables, fruits, whole grains, fat-free or low-fat milk and
milk products,3 seafood, lean meats and poultry, eggs, beans and peas, and
nuts and seeds.

A basic premise of the Dietary Guidelines is that nutrient needs should be
met primarily through consuming foods. In certain cases, fortified foods
and dietary supplements may be useful in providing one or more nutrients
that otherwise might be consumed in less than recommended amounts. Two
eating patterns that embody the Dietary Guidelines are the USDA Food
Patterns and their vegetarian adaptations and the DASH (Dietary Approaches
to Stop Hypertension) Eating Plan.

A healthy eating pattern needs not only to promote health and help to
decrease the risk of chronic diseases, but it also should prevent
foodborne illness. Four basic food safety principles (Clean, Separate,
Cook, and Chill) work together to reduce the risk of foodborne illnesses.
In addition, some foods (such as milks, cheeses, and juices that have not
been pasteurized, and undercooked animal foods) pose high risk for
foodborne illness and should be avoided.

The information in the Dietary Guidelines for Americans is used in
developing educational materials and aiding policymakers in designing and
carrying out nutrition-related programs, including Federal food, nutrition
education, and information programs. In addition, the Dietary Guidelines
for Americans has the potential to offer authoritative statements as
provided for in the Food and Drug Administration Modernization Act
(FDAMA).

The following are the Dietary Guidelines for Americans, 2010 Key
Recommendations, listed by the chapter in which they are discussed in
detail. These Key Recommendations are the most important in terms of their
implications for improving public health.4 To get the full benefit,
individuals should carry out the Dietary Guidelines recommendations in
their entirety as part of an overall healthy eating pattern.

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Read the entire document here:

http://www.health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf

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USDA to replace food pyramid with plate icon, source says
From Jennifer Bixler
CNN
May 29, 2011 4:17 a.m. EDT
http://www.cnn.com/2011/HEALTH/05/28/usda.food.icon/

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"The pyramid, to put it gently, is not considered a great public health
success," said Cohen. "It was confusing and divided into lots of intricate
sections."

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The original version is the widely recognized pyramid that shows a
hierarchy of food groups. Grains, vegetables and fruits were represented
at the base of the pyramid, suggesting they should be eaten often. Foods
to be consumed in some moderation, like fats, dairy products and meats,
were toward the top of the icon.

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The 2005 version had vertical, rather than horizontal, blocks representing
the various food groups. It also had a figure stepping up the side of the
pyramid, reminding consumers of the need to exercise.

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The complete articles may be read at the URLs provided for each.

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WEBBIB1011

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Temple University
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