MyPyramid Food Guidance System Turns One

USDA Agriculture Outlook Forum Washington, DCFebruary 25, 2011

The Dietary Guidelines for Americans: Challenges and Opportunities for Delivering Healthier Foods

Robert C. Post, PhD, Med., MSc.Deputy DirectorCenter for Nutrition Policy and Promotion USDA

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Challenges We FaceThe Heavy Toll of Diet-Related Chronic Diseases81.1 million Americans37% of the populationhave cardiovascular disease74.5 million Americans34% of adultshave hypertension and 36% of adults have prehypertensionNearly 24 million adults11% of adultshave diabetesAbout 41% of the population will have cancer during their lifetimeOne out of every 2 women and 1 of 4 men will have an osteopororis-related fracture in their lifetime.U.S. Department of AgricultureCenter for Nutrition Policy and Promotion2What are the Dietary Guidelines for Americans?Since 1980, Federal nutrition policy established jointly by USDA & HHSUpdated every 5 yearsProvide science-based advice for ages 2 and over, including those at increased risk of chronic disease to promote healthFoundation for Federal nutrition programs, nutrition education programs, nutrition promotion, and a basis for research gaps and prioritiesEnsure that messages and materials are consistent through-out the Federal government and that government speaks with one nutrition voicePolicy used by educators, health professionals, policy makers for consumers

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Development of Dietary Guidelines Policy and Communications

DGAC Report Submitted to Secretaries of USDA & HHS

USDA & HHS Develop Policy Document

DGAC Chartered

DGs Implemented through Federal Programs

DGAC CharterDGAC Public Meetings: Review of ScienceTwo and one-half year process to develop the DGA

Phase 2 Phase 1 Phase 3

Phase 4

5 Examples of Federal Programs that Implement the DGsHealthy PeopleWeight-Control Information NetworkWomen, Infants, and ChildrenThermyMyPyramid.govSmallSteps.govFront-of-Pack LabelingDASH Eating PlanHead StartNutrition Facts PanelTeam NutritionKnow Your Farmer, Know Your Food

The Heart TruthThrifty Food Plan and Other USDA Food PlansMore MattersBe Food SafeLetsMove.gov

Fight BAC!Hearts n ParksExpanded Food and Nutrition Education ProgramSteps to a Healthier USNatl School Breakfast/LunchLive Healthier, Live LongerSupplemental Nutrition Assistance ProgramLabel Claims (e.g., nutrient content, health, and structure/ function claims)Nutrition Essentials: Teaching Tools for Healthy Choices

Dietary Guidelines for Americans6Goals of Dietary GuidelinesDefine a healthy diet Provide healthy optionsPromote healthy choicesIncrease public awareness and demand for choices Stimulate innovation for re-formulating food products and creating healthier ones

72010 Dietary Guidelines at a GlanceExecutive SummaryChapter 1. IntroductionChapter 2. Balancing Calories to Manage Weight Chapter 3. Foods and Food Components to Reduce Chapter 4. Foods and Nutrients to IncreaseChapter 5. Building Healthy Eating Patterns Chapter 6. Helping Americans Make Healthy Choices Appendices

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion8Policy Document ContentsIncludes 23 key recommendations for the general population and 6 for subpopulation groupsOrganized to present information in an integrated wayTwo overarching conceptsMaintain calorie balance over time to achieve and sustain a healthy weight Calories in versus calories expended (physical activity)Focus on consuming nutrient-dense foods and beveragesFoods and food components to reduce Foods and nutrients to increase

2010 Dietary Guidelines

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion

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Balancing Calories to Manage Weight Epidemic of overweight and obesity in all segments of our societyEnvironmental factors contribute to weight gainEvidence exists - no optimal proportion of macronutrients for weight lossCalorie balance over time is keyImportant modifiable factors Calories consumed in foods and beveragesCalories expended in physical activity

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion

10Top Sources of Calories Among Americans 2 Years and Older1. Grain-based dessertsCake, cookies, pie, cobbler, sweet rolls, pastries, and donuts2. Yeast breads White bread and rolls, mixed-grain bread, flavored bread, whole-wheat bread, and bagels3. Chicken and chicken mixed dishes Fried and baked chicken parts, chicken strips/patties, stir-fries, casseroles, sandwiches, salads, and other chicken mixed dishes4. Soda/energy/sports drinks Sodas, energy drinks, sports drinks, and sweetened bottled water including vitamin water5. Pizza

Source: NHANES 2005-2006,Available at http://riskfactor.cancer.gov/diet/foodsources/

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Nutrient Dense and Non-Nutrient Dense Forms of Sample Foods

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion12Monitor food and beverage intake, physical activity, and body weightReduce portion sizesWhen eating out, make better choicesLimit screen time

Principles for Promoting Calorie Balance

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Foods and Food Components to Reduce Highlights

SodiumFatsSaturated fatty acidsTrans fatty acidsCholesterolCalories from solid fats and added sugarsRefined grains

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion

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Foods and Food Components to ReduceSodiumReduce intake to less than 2300 mg per day Further reduce intake to 1500 mg per day forAdults ages 51+African Americans ages 2+People ages 2+ with high blood pressure, diabetes, or chronic kidney diseaseThe 1500 mg recommendation applies to half the total population (ages 2+) and to the majority of adultsImmediate, deliberate reduction in sodium content of foods is needed

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion15Food Sources of Sodium

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion16Foods and Food Components to Reduce FatsSaturated fatty acidsless than 10% of caloriesLess than 7% reduces risk of CVD furtherReplace with poly- and monounsaturated fatty acids (not with sugar or refined grain) Trans fatsas low as possibleCholesterolless than 300 mg per dayEffect small compared to saturated and trans fats newEgg yolksup to 1 per day new

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion17Food Sources of Saturated Fats

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion18Calories from solid fats and added sugarsReduce intake of calories from solid fats and added sugars (SoFAS)SoFAS provide 35% of caloriesDo not contribute nutrientsOnly 5 to 15% of calories from SoFAS can be accommodated in healthy diets

Foods and Food Components to Reduce

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion19Food Sources of Solid Fats

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion20Food Sources of Added Sugars

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion21Refined grainsLimit consumption of refined grains, especially those that contain solid fats, added sugars, and sodium newEnriched refined grain products provide some vitamins and minerals, but not the fiber provided by whole grains Replace refined grains with whole grains

Foods and Food Components to Reduce

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion22Food Sources of Refined Grains

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion23While staying within calorie needs, increase intake of VegetablesFruitsWhole grainsMilkSeafood, in place of some meat/poultry newOilsNutrients of public health concernPotassiumFiberCalciumVitamin D

Foods and Nutrients to Increase

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion

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Building Healthy Eating Patterns Research on overall eating patternsConsiderable evidence for health outcomes from DASH and traditional Mediterranean eating patternsSome evidence for vegetarianCommon elements of healthy eating patterns identifiedTo promote health, follow USDA Food Patterns or DASH Eating PlanSimilar to each other and to the healthful eating patterns identified in the researchFollow food safety recommendations

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion

25USDA Food PatternsChanges for 2010 Dietary GuidelinesVegetarian adaptations Lacto-ovo and veganTwo food groups renamed Meat & Beans became Protein Foods Milk became Dairy ProductsFortified soy milk includedMilk for 4- to 8-year-olds increased by cup per dayAt least 8 oz per week of seafood for adults3 to 6 oz for childrenVegetable subgroupsAmounts revisedOrange revised to Red and Orange

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Comparison of Consumption to Recommendations

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Helping Americans Make Healthy Choices Current food and physical activity environment is influentialfor better and for worse All elements of society, have a roleIndividuals and familiesCommunitiesBusiness and industryAll levels of governmentWork together to improve the Nations nutrition and physical activity

U.S. Department of AgricultureCenter for Nutrition Policy and Promotion

282010 Dietary Guidelines for Americans Evidence-based nutritional guidancePromote healthReduce the risk of chronic diseasesReduce the prevalence of overweight and obesity Integrated set of advice for overall eating patternConsumer-friendly advice and tools comingResourceswww.DietaryGuidelines.govPolicy documentAdvisory Committee Reportwww.NutritionEvidenceLibrary.gov

Summary

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