A Look at the 2010 Dietary Guidelines: Putting Guidelines into Practice

Erin Laurie, MS, RD, LDConsultant Dietitian and Adjunct Instructor

785-893-2757erlaurie@realappranch.com

2010 Dietary Guidelines: A New Perspective

DG Advisory Committee used Nutrition Evidence Based Library

– Nutrition Evidence Library

Targeted toward an overweight and obese population

Contains a “Call to Action” including changes to food environment; expanding nutrition education; access to fruits and vegetables, and healthful products

Overarching Themes

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

2. Focus on consuming nutrient-dense foods and beverages

Key Recommendations with Evidence

Balancing Calories to Manage Weight

Foods and Food Components to Reduce

Foods and Nutrients to Increase

Building Healthy Eating Patterns

Balancing Calories to Manage Weight

Calories in vs. Calories Out

Balancing Calories to Manage Weight

Increase intake of whole grains, vegetables, and fruits

Reduce intake of sugar-sweetened beverages

Monitor intake of 100% fruit juice for children

Monitor calorie intake from alcoholic beverages

Top Calories Consumed

Children ages 2-18

1. Grain-based desserts

2. Pizza

3. Soda/Energy/Sports Drinks

4. Yeast breads

5. Chicken/Mixed Dishes

Adults

1. Grain-based desserts

2. Yeast breads

3. Chicken/Mixed Dishes

4. Soda/Energy/Sports Drinks

5. Alcohol

Balancing Calories to Manage Weight

Focus on the total number of calories consumed

Monitor food intake

Choose smaller portions, especially high calorie foods

Eat a nutrient-dense breakfast

Physical Activity

2008 Physical Activity Guidelines for Americans

– 2008 Physical Activity Guidelines Link

Adults: 150 minutes of moderate-intensity aerobic activity each week.

Children: 60 minutes or more each day

Ages 2-5 no specific recommendations- play actively several times each day

Foods and Food Components to Reduce

Sodium- What is the estimated average sodium intake?

Fats- Saturated, Trans Fats, Cholesterol

Solid Fats

Added Sugars

Saturated fat and added sugars no more than 5-15 percent of calories

Foods and Food Components to Reduce

Refined Grains

Provide some vitamins and minerals

Commonly provide excess calories • Many high in added fats and/or added sugars

Alcohol

Women- Up to 1 drink per day

Men- Up to 2 drinks per day

Foods and Nutrients to Increase

Vegetables and Fruits

Whole-Grains- ½ grains

Fat-Free and Low-Fat Milk and Milk Products

Balance in Protein Foods

Seafood

Replace some saturated fats with unsaturated fats

© 2009, General Mills, Inc.

© General Mills

Parts of a Grain

13

Nutrients of Concern

Potassium

Fiber

Calcium

Vitamin D

Iron- women of childbearing years/pregnant

Folate- women of childbearing years/pregnant

B12 – Americans over 50

Building Healthy Eating Patterns

Focus on nutrient-dense foods

Remember that beverages count

Follow food safety principles

Consider the role of supplements and fortified foods

Vitamin D

Folic Acid

Vitamin B12

Iron supplements for pregnant women

Helping Americans Make Healthy Choices

Everyone has a role in the movement to make America healthy.

– Influencers of Food Choices

Call to Action

1. Ensure that all Americans have access to nutritious foods and opportunities for physical activity

2. Facilitate individual behavior change through environmental strategies.

3. Set the stage for lifelong healthy eating, physical activity, and weight management behaviors.

Thoughts for Consideration

If DGA are viewed as all-or-nothing goals, little room to embrace or celebrate small changes

Consumer messages around nutrition and especially weight loss need to be simple and focused on specific population groups.

The “one size fits all” consumer message leads to confusion and noncompliance.

ResourcesDietary Guidelines: www.dietaryguidelines.gov

– Consumer Materials available on or before April 27

International Food Information Council:www.foodinsight.org

MyPyramid: www.mypyramid.gov

DASH Eating Plan: http://www.nhlbi.nih.gov/health/public/heart/hbp/dash/new_dash.pdf

Bell Institute of Health and Nutrition:www.bellinstitute.org

American Dietetic Associationwww.eatright.org