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a healthier nation
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celebrating the new dietary guidelines: MyPlate
Will Allen, Growing Power CEO, speaks out on the Urban Farming Movement to bring fresh and healthy food to inner cities
An Independent supplement by medIAplAnet to usA todAy
let’s move!salad bars to schools
CelebratingWhole Grains month
make Half your plate Fruits and veggies with every meal
a healthier nation3
tiPs
september 2011
2 · september 2011 An Independent supplement by medIAplAnet to usA todAy
ChallenGeS
eat the right bites
in June, the Food and Drug Admin-istration released a useful tool to help consumers follow the 2010 Dietary Guidelines for Americans for eating healthfully.
Replacing the sometimes con-fusing food pyramid, the new
MyPlate is colorful and simple. MyPlate paves the way for eating well and improving health, espe-cially with individualized advice provided by a registered dietitian. This tool provides one more way for dietitians to communicate that “the right food matters.”
Balancing calories with physical activity and consuming an overall healthy eating pattern puts you on the path to a healthy weight and chronic disease prevention. The Dietary Guidelines recommend eat-ing more of some foods and nutri-
ents, but less of others. MyPlate gives consumers a visual idea of what these foods should be. Placing a copy on your refrigerator is an easy way to plan ahead for the next meal or grocery-shopping trip.
The MyPlate icon is a plate divided into four sections, rep-resenting the key food groups of protein, whole grains, fruits and vegetables. The sections vary in size, giving consumers a snapshot of one desirable lunch or dinner. Veg-etables get the most attention, with a little more than a quarter of the plate, followed by grains, then fruits and protein. A circle shape next to the plate reminds us to include dairy products, especially milk or yogurt.
A goal for this new icon must be to increase the “nutrition lit-
eracy” of Americans. While salty snacks or sugary desserts may be favorites, they are not shown in the visual because the fundamental message is to plan meals around more nutritious foods, the more “nutrient-dense” choices.
Only time will tell if this new icon helps people apply the vital mes-sages about nutritional balance, variety and moderation. No matter how informative or intuitive the symbol, it needs to be combined with guidance from a registered dietitian because each person has unique health needs. To find a dieti-tian, visit the American Dietetic Association website at www.eat-right.org.
sylviA EsCOtt-stumP
Will Allen2010’s time magazine’s 100 most Influential people
we recommend
pAGe 05
A heAlthier nAtion, 1st edition, sePtember 2011
Publisher: Jourdan [email protected] Developer: Paul [email protected] Designer: Ariela [email protected] Director: eric [email protected] manager: luciana [email protected]
Contributors: max Friend, dr. cindy Goody, cynthia harriman, dallin A. larsen, dr. donald lynch, Frank muir, sylvia escott-stump
Distributed within: UsA today, september 2011this section was created by mediaplanet and did not involve UsA today or its editorial departments.
mediaplanet’s business is to create new customers for our advertisers by providing readers with high-quality editorial content that motivates them to act.
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Everything is relative. Compared to the traditional food pyramid of the early 1990’s, the MyPlate guideline introduced by first lady Michelle Obama this summer represents a vast improvement to the criterion by which Americans make their food choices. According to Dr. Jim Painter, a member of the American Dietetic Association who serves as the Chair of the School of Family and Consumer Sciences at Eastern
Illinois University, MyPlate’s new emphasis on fruits and vegetables highlights that these food groups “are not just a vital resource for nutrients, but also for phytonutri-ents, which enable us to up-reg-ulate and de-regulate the body to detoxify it, as well as for protection from chronic illnesses.”
When examined side-by-side with the food plate guidelines pro-vided by governments outside the
United States, Dr. Painter believes the MyPlate graphic can still bene-fit from further development, such as the inclusion of pictorial images similar to Great Britain’s plate that actually shows which foods fall into which food groups, color coding similar to Mexico’s icon to better illustrate proper portion size, and more communicative words over-all, which could help shine light on more complicated issues like the
spectrum of meat options and alter-native choices within the “protein” category. Painter believes that by continuing to refine our food plate image domestically while learn-ing from the successes of designs abroad, we can achieve a healthier global lifestyle together.
Max Friend
MyPlate on the international Stage
sylvia Escott-stumpmA, rd, ldn – American dietetic Asso-ciation president.
“myplate paves the way for eating well and improving health...”
PlACE A COPy Of myPlAtE
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PlACE A COPy COPy COP
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McDonalds_CorporationMedia PlanetAd # MDCUS16049Job # P16049Print_Magazine, Weekend Special Print Ad, Page, 4C Non-Bleed
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Now serving from MyPlate to you.Savor your day with these and other select menu choices.
Read more about our nutrition commitments at www.mcdonalds.com/changing
DAIRY1% low-fat
Milk Jug
GRAINSFruit & Maple
Oatmeal
VEGETABLESPremium Salad with
Grilled Chicken
FRUITSFruit & Walnut
Salad
PROTEINCanadian-Style Baconon the Egg McMuffi n®
Information is accurate as of August 2011. For the most up-to-date information, please visit www.mcdonalds.com/nutrition. The United States Department of Agriculture and United States Department of Health and Human Services Dietary Guidelines for Americans, 2010 recommend that individuals increase their intake of vegetables; fruits; whole grains; fat-free or low-fat milk and milk products as well as choose a variety of protein foods as part of wholesome eating within calorie needs. © 2011 McDonald’s
4 · september 2011 An Independent supplement by medIAplAnet to usA todAy
though the shift in shape of the USDA’s new MyPlate icon might be the most eye-grab-bing adjustment
from the 2005 MyPyramid image, the most significant improve-ment might actually reside in the text, rather than the graphic. Unlike the “Meat and Beans” cat-egory of the 2005 MyPyramid, the 2011 MyPlate promotes “Protein” instead, which includes a vast
range of all foods made from meat, poultry, seafood, beans, peas, eggs, processed soy products, nuts, and seeds (beans and peas are also part of MyPlate’s “Vegetable” group”). This inclusion of a diverse spec-trum of protein sources exposes Americans to alternative foods previously hidden in earlier rendi-tions of the eating guidelines.
Gavin Gibbons, spokesman for the National Fisheries Institute, commends the USDA’s decision to finally feature seafood alongside more accepted ‘center-of-the-plate’
proteins: ““American’s have a woe-fully inadequate diet when it comes to omega-3 fatty acids, which can be found in seafood. The new guide-lines clearly state Americans need to eat two seafood meals a week, especially since it is actually more affordable and easier to prepare than they may think.”
While previously unseen sources of protein are finally being showcased for their healthy attri-butes, other foods once relegated as less healthy indulgences are being given a second chance. According
to Adria Sheil-Brown, a registered and licensed dietician in Iowa and Manager of Nutrition Communica-tion and Research at the National Pork Board, “pork is a lean, low calorie source of protein that has an especially high nutrient density value. You’d have to eat 21 percent more calories of black beans to get the same amount of protein from a 3-ounce portion of pork tender-loin.”
Max Friend
Protein, not Just Meat and beans
Alongside the plate: A serving of dairyWhile the shape of the tradi-tional food pyramid has been redrawn to depict a more accessible plate, the smaller “Dairy” circle beside it leaves more room for interpretation. According to Isabel Maples, a registered dietician with the National Dairy Council, “it rep-resents the versatility of dairy,” which is available in many forms such as milk, yogurt, smoothies, and cheese.
Milk contributes many nutri-ents, such as calcium, vitamin D (for products fortified with vitamin D), and potassium, which can lead to improved bone health, reduced risk of car-diovascular disease and type 2 diabetes, and lower blood pres-sure. In Maples words, “The shape of the food icon may have changed, but the message is still the same: dairy is an important part of every meal.”
Max Friend
ChallenGeS
■ designate two nights of the week as seafood nights so it becomes part of your dinner rotation.
■■ Vary preparation styles and use a new technique to add a fresh twist to a routine dish. try broiling, roasting, poaching, boiling, steaming, stir-frying, sautéing or grilling.
■■ introduce seafood early with children. with three daughters, i know how important it is to introduce seafood to children at a young age in order to create seafood lovers for life.
■■ try a variety of species to optimize health benefits. Fish and seafood—like shrimp, tilapia, salmon, and Alaska
Pollock—are natural sources of lean protein and omega-3s
and contain critical nutrients, including iron, zinc, and vita-mins A, b, and d.
■■ consider seafood at any time of day. seafood is great energy food for those power lunches on the weekend before an important soccer game or tennis match.
tiPs For seAFood
Dr. Donald lynchmember of the institute of Food technologists, UmAss Amherst Food science Advisory board, and he national Fisheries institute
don’t miss!
nuts, sEEDs AnD PEAs ArE
GOOD PrO-tEin sOurCEs
nuts, sEEDs
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september 2011 · 5An Independent supplement by medIAplAnet to usA todAy
After devoting five decades of his life to farming, the appropriately-titled “farmer-in-Chief” of Grow-ing Power, which provides Community food systems to people from diverse backgrounds, affirms “more people are inter-ested in urban farming now than ever before.”
The son of a sharecropper, and recently named one of Time Maga-zine’s 100 Most Influential People, Will Allen paved the way for the urban farming movement. In 1993, he transformed the last remaining farm in Milwaukee into a training center for farmers and communi-ties alike. Allen credits First Lady Michele Obama with inspiring a new generation of farmers, and it hasn’t gone unrecognized. Recently invited to the launch of her “Let’s Move” campaign, his passion for improving diverse communities through farming takes center-stage in everything he does.
As the landscapes of cities
evolve, Allen is pioneering new farming methods that integrate seamlessly with such change, including leading the development of the first five-story vertical farms in New York City and San Francisco, cities that do not have a wealth of available land. Such buildings are predicted to produce over a million pounds of food each year. According to Allen, “the biggest misunder-standing is the belief that we can’t grow enough food in urban com-munities, so what we do is show a concrete model of how it can be done.”
Recently he has noticed African-Americans under the age of forty embracing farming, a turnaround he describes as “very fulfilling to me…to see this Renaissance of people of color getting back into it.” With partnerships with Cisco and Walmart in the works to help distribute fresh food to communi-ties, Allen is ensuring that Growing Power is creating a game-changing social impact.
Max Friend
Pioneering the urban farming movement
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september is Whole Grains month—a great time to discover the fuller, nuttier flavor of whole grains. Whether it’s bagels and breakfast cereals, pasta and pretzels, or crackers and cookies, every aisle of the grocery store now offers whole grain choices to meet a range of tastes.
No taste tradeoffs are neces-sary to enjoy the health benefits of switching to whole grains. Studies show that people who eat whole grains reduce their risk of chronic diseases includ-ing diabetes, heart disease, stroke, and some cancers, while lowering blood pressure and cholesterol. Whole grain fans also tend to gain less weight over time.
That’s why experts urge all of us to make at least half our grains whole. The 2010 Dietary Guide-lines recommend three servings or more of whole grains for every-
one age 9 and up, with younger kids’ smaller tummies needing slightly less. Since a serving is one slice of whole wheat bread, or a half cup of oatmeal or whole grain pasta, it’s easy to get to three, so why stop there? Have popcorn— yes, it’s a whole grain—at snack time, or grab a granola bar on busy mornings.
That’s why experts urge all of us to make at least half our grains whole. The 2010 Dietary Guide-lines recommend three serv-ings or more of whole grains for everyone age nine and up, with younger kids’ smaller tummies needing slightly less.
What counts as a whole grain?When grains grow in the fields they contain three edible parts: the fiber-rich outer bran, the germ (full of heart-healthy oils), and the starchy endosperm. To give grains a longer shelf-life, they’re often refined a process that removes the bran and germ,
along with half to two-thirds of many valuable nutrients and most of the fiber. Enriched grains return fewer than a half dozen of the missing nutrients.
Not sure what foods count? Check packages for the Whole Grain Stamp, a symbol now found on nearly 6,000 products in supermarkets and restaurant chains.
The Whole Grain Stamp details the amount of whole grain in each serving of a prod-uct, and reminds you that we all need three servings (48 grams) or more of whole grain daily. If a whole grain product isn’t yet using the Whole Grain Stamp, simply check to see if the words “whole (name of grain)” are listed near the top of the ingredi-ents list. Once you start looking, you’ll realize whole grains are everywhere you go!
Cynthia harriMan
celebrating whole grains Month
inSPiration
6 · september 2011 An Independent supplement by medIAplAnet to usA todAy
■ While some might accuse the MyPlate initiative of being a theoretical guideline to define healthier eating habits, its practi-cal impact on the diet of school-children has been anything but simply academic. As part of First Lady Michelle Obama’s Let’s Move initiative, the “Let’s Move Salad Bars to Schools” movement has donated eight hundred salad bars to schools nationwide and aims to award six thousand bars by the end of 2013. According to Dr. Lorelei DiSogra, the Vice Presi-dent of Nutrition and Health at the United Fresh Produce Asso-ciation, a founding partner of this initiative, “salad bars are the most effective way to implement the new food regulations for schools, which include doubling the amount of fruits and veg-etables served and offering dark green, yellow, orange and red veg-etables every week.” Parents can also play a crucial role by visiting the website saltad-bars2schools.org and reaching out to the leadership of their chil-dren’s school, to encourage their school to apply. Despite parents’ prediction that children will meet the healthy ingredients in salads with reluc-tance, spokesperson Chef Ann Cooper reminds us that, just like adults, “kids like foods that taste good. With these salad bars, We can help grow kids’ palettes, give them better food choices, and serve fruits and vegetables that are fresh and accessible. It’s a wonderful delivery system.”
Max Friend
editorial@mediaplanet. com
sAlAd bArs in schools
Whole grain per serving: Teddy Grahams: 5g, Newtons Fruit Thins: 8g,Honey Maid Fresh Stacks: 8g, Ritz Crackerfuls: 8g, Wheat Thins: 11g, Triscuit: 23g
© 2011 Kraft Foods
newS
half the Meal: Fruits & Veggies the best advice is often the simplest, tand nothing can be simpler than the message of myPlate and its website ChoosemyPlate.org: “make half your plate fruits and vegetables.”
While most Americans simply accept that fruits and vegeta-bles are healthy, the catalogue of benefits they provide is less understood. Chew on this: both are naturally low in fat and calo-ries, none have cholesterol, and they are important sources of potassium, fiber, folate, and Vita-min A and C. Wondering what that means? Lower levels of cho-lesterol, heart disease, constipa-tion, infections, and bone loss, to
name a few. The simple concept of eating
more fruits and vegetables is echoed by the Produce for Better Health Foundation, a nonprofit that launched the “Fruits & Veg-gies—More Matters” national health initiative in partnership with the Centers for Disease Control. “Just remember two things: fill half your plate with fruits and veggies at every meal, and all forms—fresh, frozen, canned, dried and juices—count toward your daily intake!”
The vast number of health benefits is only equaled by the countless varieties available today. New to the marketplace are exotic super-foods from Brazil, like coconut water and
açai, which pack a bigger punch than your everyday apples and oranges. Açai has been known to provide more protein than eggs, more antioxidants than red wine, and have the perfect amino acid complex vital to muscle regeneration.
“When it comes to healthy eating, everyone’s downfall is not preparing to eat properly,” says registered dietician Joanne Tehrani, who works to raise awareness for Duda Farm Fresh Foods, a partner of the USDA, which helps Americans incor-porate the MyPlate emphasis on fruits and vegetables into their lives. According to Tehrani, “We want to be able to avoid the vending machine in those situ-
ations.” The range of healthy on-the-go snacks is almost lim-itless, ranging from dried fruit like raisins to cranberries.
While the number of delicious foods that qualify for the fruits and vegetable categories might be more than you can even count, there is only one thing to remember: make half your plate fruits and vegetables. (And enjoy September, the official “Fruits and Veggies—More Matters” Month.)
Max Friend
DriED fruits ArE nutritiOus
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september 2011 · 7An Independent supplement by medIAplAnet to usA todAy
Panel oF eXPertS
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mcDonald’s® recognizes the impor-tance of the USDA and the Department of Health and Human Services’ Dietary Guidelines and USDA’s MyPlate. Both ini-tiatives provide guidance as we develop our commitments to offering improved nutri-tion choices. We are committed to helping guests enjoy menu choices that are also compatible with MyPlate.
Question 1:How has MyPlate influenced your organization’s methods to bring a healthy message to Americans?
Question 2:What advice do you have for parents who are actively trying to make their children more nutrition-conscious?
Cindy GoodyPhD, mBA, rD, lDnsenior director of nutrition mcdonald’s UsA, llc
Dallin A. larsenchairman and ceo, monaVie Founder
frank muirPresident and ceo, idaho Potato commission (iPc)
myPlate has put fruits and vegetables as the focus of what Americans should be eating. At MonaVie, this is a message we have been bringing to Americans, as well as those in our international markets, since we introduced the açai berry to the world in 2005.
for eight years, our primary goal has been to help families build and maintain a healthy lifestyle by encouraging them to eat a balanced diet and exercise regularly. We applaud the USDA’s MyPlate an excellent tool that reminds Americans that potatoes are a healthy vegetable option and provide many important vitamins and minerals.
As a mom, I understand the challenges parents face when introducing wholesome foods to their children. Small changes may help children form long-lasting eating hab-its. These include practicing portion man-agement, using MyPlate to eat from the recommended food groups and involving children in family mealtime activities.
my advice would be to start early to instill the importance of proper nutrition in our youth. Kids and families are always on the go. I would look for ways to intro-duce fruits and vegetables in a convenient and fun way. I know that for me, person-ally, this has helped my kids be more open to trying other healthful foods.
Be a role model. Always eat a variety of healthy foods and encourage your kids to do the same. Make sure vegetables are served at every meal and give your kids a little lib-erty to “play” with their food. For example, next time you serve a baked Idahoâ potato, offer a variety of healthy toppings and let your kids pick and chose their favorites!
