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2015–2020 Dietary Guidelines for Americans April 26th, 2016 Brought to You By: 2015–2020 Dietary Guidelines for Americans Learning Outcomes Webinar participants will: I. Review purpose and history of the U.S. government’s dietary guidance II. Describe how nutrition science is translated into the development of dietary recommendations III. Examine the organization and content of the Dietary Guidelines report IV. Relate the Dietary Guidelines to school nutrition program goals Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu I. Purpose and History: Dietary Guidelines for Americans Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Purpose and History: Dietary Guidelines for Americans Provides evidence-based food and beverage recommendations for Americans ages 2 and older. These recommendations aim to: • Promote health • Prevent chronic disease • Help people reach and maintain a healthy weight Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Purpose and History: Dietary Guidelines for Americans Public health agencies, health care providers, and educational institutions all rely on Dietary Guidelines recommendations and strategies • Forms the basis of federal nutrition policy and programs • Helps guide local, state, and national health promotion and disease prevention initiatives • Informs various organizations and industries, such as food product development. Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Purpose and History: Dietary Guidelines for Americans 1917 1943 1956 Concern: Nutrient Deficiencies 1979 Purpose and History: Dietary Guidelines for Americans 2000 2010 1990 1980 2015 1985 1995 2005 II. Translating Science for Development of Dietary Guidelines Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Translating Science for Development of Dietary Guidelines Institute of Medicine Dietary Reference Intakes USDA, US Dept Health & Human Services Dietary Guidelines for Americans http://www.health.gov/dietaryguidelines/ Policies/recommendations should reflect best science available at the time and adapt as science progresses. USDA MyPlate Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Translating Science for Development of Dietary Guidelines Three Stage Process Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Translating Science for Development of Dietary Guidelines Advisory Committee creates the Advisory Report and submits to the Secretaries of HHS and USDA The report is informed by: • Original systematic reviews • Review of existing systematic reviews, metaanalyses and reports by federal agencies or leading scientific organizations • Data analyses • Food pattern modeling analyses Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Translating Science for Development of Dietary Guidelines Stage 1 Review the Science: Evidence-Based Review Methodology 1. Develop research questions 2. Create and implement literature search and sort plans 3. Develop evidence portfolios 4. Synthesize the bodies of evidence 5. Develop conclusion statements and grade the evidence 6. Describe research recommendations Spahn JM, et al. The systematic review methodology used to support the 2010 Dietary Guidelines Advisory Committee. JADA. (April 2011). Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Translating Science for Development of Dietary Guidelines Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Translating Science for Development of Dietary Guidelines Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu III. Dietary Guidelines: Organization and Content Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Complete Dietary Guidelines report available at: http://health.gov/dietaryguidelines/2015/guidelines/ Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Executive Summary Introduction Chapter 1. Key Elements of Healthy Eating Patterns Chapter 2. Shifts Needed to Align with Healthy Eating Patterns Chapter 3. Everyone Has a Role in Supporting Healthy Eating Patterns Appendices Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Executive Summary Five Overarching Guidelines 1. Follow a healthy eating pattern across the lifespan 2. Focus on variety, nutrient density, and amount 3. Limit calories from added sugars and saturated fats and reduce sodium intake 4. Shift to healthier food and beverage choices while considering cultural and personal preferences 5. Support healthy eating patterns for all Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Executive Summary I. Follow a Healthy Eating Pattern Across the Lifespan • • • • Consume a healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level All food and beverage choices matter; eating pattern is the totality of all foods and beverages consumed An individual’s nutritional needs should be met primarily from whole foods rather than supplements Eating patterns reflect socio-cultural, personal, and economical preferences Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Executive Summary II. Focus on Variety, Nutrient Density, and Amount of Food • • • To meet nutrient needs within calorie limits, variety is key Select variety of nutrient-dense foods across and within all food groups Nutrient density refers to the ratio of nutrients to caloric contribution of a food Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Executive Summary III. Limit Calories from Added Sugars and Saturated Fats and Reduce Sodium Intake • Foods and beverages containing high amounts of the following should be limited to quantities that fall within the range of a healthy eating pattern. Added sugars, Saturated fats, and Sodium Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Executive Summary IV. Shift to Healthier Food and Beverage Choices, While Considering Cultural and Personal Preferences • • • • • Shift eating patterns to include more vegetables, fruits, and fat-free or low-fat dairy products Shift from solid fats to foods naturally containing oils Increase the variety of nutrient-dense protein food choices and make half of all grains consumed whole grains Small shifts in food choices accumulated over a meal, day, or week can make a large difference Consider cultural and personal preferences to make shifts easier to maintain. Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Executive Summary V. Support Healthy Eating Patterns for All • • • Make healthy lifestyle choices at home, work, school, and out in the community The food and physical activity choices an individual makes are influenced by the Social-Ecological Model Improved eating and physical activity behaviors sustained by considering changes at all levels of the Social-Ecological Model Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Executive Summary Key Recommendations I. Consume a healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level II. Meet the Physical Activity Guidelines for Americans Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Executive Summary Key Recommendation I: What Does a Healthy Eating Pattern Consist Of? • • A variety of vegetables from all subgroups Including all fresh, frozen, dried, and canned versions in cooked or raw form, dark greens, red and orange, beans and peas, and starchy vegetables Fruits, especially whole fruits Including fresh, canned, frozen, dried, and 100% fruit juice, are essential to a healthy eating pattern Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Executive Summary What Does a Healthy Eating Pattern Consist Of? • • Grains, at least half of which are whole grains Fat-free or low-fat dairy products Yogurt, cheese, milk, and/or fortified soy beverages Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Executive Summary What Does a Healthy Eating Pattern Consist Of? • • A variety of protein sources Both animal and plant origin Sources include seafood, nuts, seeds, legumes, lean meats and poultry, eggs, and soy products Oils Oils should replace solid fats rather than being added to the diet Major source of essential fatty acids and Vitamin E Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Executive Summary What Does a Healthy Eating Pattern Limit? • • • • The intake of trans fats should be as low as possible Saturated fats should be limited to less than 10% of the total daily caloric intake Consume less than 10% of calories per day from added sugar Consume less than 2,300 milligrams per day of sodium Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Executive Summary What Does a Healthy Eating Pattern Limit? Quantitative Recommendations Consume less than: • • • • 10 percent of calories per day from added sugars 10 percent of calories per day from saturated fats 2,300 milligrams (mg) per day of sodium If alcohol is consumed, do so in moderation Women: 1 drink per day Men: 2 drinks per day Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Introduction The Dietary Guidelines, What It Is, What It Is Not: • • • Translates science into food-based guidance toward a healthy and enjoyable diet Helps individuals improve and maintain overall health, focusing on disease prevention and reducing the risk of chronic diseases Is not intended to be used to treat disease Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Introduction Terms to Know: • • • Eating Pattern Nutrient Dense Variety Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 1: Key Elements of Healthy Eating Patterns 1. Follow a healthy eating pattern across the lifespan 2. Focus on variety, nutrient density, and amount 3. Limit calories from added sugars, saturated fats, and reduce sodium intake Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 1: Healthy Eating Patterns, Dietary Principles • • • • Eating pattern represents the totality of all foods and beverages consumed Nutritional needs should be met primarily from foods Healthy eating patterns are adaptable Healthy physical activity patterns Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 1: Healthy Physical Activity Patterns • Adults Aim for 150 minutes of moderate intensity physical activity per week, and At least 2 days of muscle-strengthening exercises per week • Youth ages 6-17 years At least 60 minutes of physical activity per day including aerobic, muscle-strengthening, and bone-strengthening activities Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 1: Healthy Eating Patterns, Other Dietary Components • • • • • • Added sugars Saturated fats, trans fats, cholesterol Sodium Alcohol Caffeine High intensity sweeteners Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 1: Healthy Eating Patterns, Added Sugars • Healthy eating patterns limit added sugars to less than 10 percent of calories per day Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 1: Healthy Eating Patterns, Saturated Fats, Trans Fats, and Cholesterol • • • Saturated fats continues to be limited to less than 10% of total daily caloric intake Intake of trans fat should be as low as possible There is no longer a recommendation regarding dietary cholesterol Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 1: Healthy Eating Patterns, Sodium • • Healthy eating patterns limit sodium to less than 2300 mg per day for adults and children 14 years and older Adults with pre-hypertension and hypertension should limit their intake to less than 1500 mg per day Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 1: Healthy Eating Patterns, Caffeine • • More than 95% of adults consume caffeine; most do not exceed the recommended limit of 400 mg per day Most notable intake of caffeine in adults is from coffee and tea Men: 90th percentile exceed 400 mg Women: 95th percentile exceed 400 mg Children: intake generally low Caffeine intake from sugar-sweetened beverages and other caffeinated drinks Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 1: Healthy Eating Patterns, HighIntensity Sweeteners • • High-Intensity Sweeteners are non-caloric additives to replace sugar These may decrease caloric intake in the short-term Further research is needed to confirm their effectiveness as a long-term weight management strategy The FDA has deemed these food additives as safe for the general population to consume Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed to Align with Healthy Eating Patterns 4. Shift to healthier food and beverage choices while considering cultural and personal preferences Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed Vegetables • • • • • Adolescent boys and girls have the lowest relative intake of vegetables Potatoes and tomatoes: most commonly consumed vegetables 60% of vegetables are eaten as a separate food item 30% of vegetables are eaten as part of a mixed dish 10% are eaten as part of snacks, condiments, and gravies Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed • Eat more vegetables All types Consume in nutrient-dense forms Ideally, displace foods high in calories, sodium, and saturated fats Realistic option = increase vegetable content of mixed dishes, while decreasing refined grains and meats Realistic option = start your day with a morning smoothie with a handful of kale or other vegetables Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed Fruits • • • Fruit intake low for almost all age and sex groups With the exception of children aged 1-8 years Ninety percent of fruits/fruit juices consumed alone rather than as mixed dishes Shift to consume more fruits Displace low-nutrient dense snacks with fruits Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed Grains • • • Shift from refined to whole grain products Use the ingredient list, selecting foods with whole grains listed as first ingredient Choose both whole and refined grain foods in nutrient dense forms Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed Dairy • • Substantially below recommendations, except for young children,1-3 years of age Primarily consumed as fluid milk and cheese Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed, Dairy • • Most people would benefit by increasing dairy intake in fat-free or low-fat forms In milk, yogurt, cheese, or fortified soy milk Some sweetened milk and yogurt products may be included in a healthy pattern, as long as: Added sugars do not exceed the recommendations Eating patterns do not exceed calorie limits Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed Protein • • • • Most Americans consume adequate protein foods including meat, poultry, eggs, nuts, seeds, soy Seafood consumption is low compared to recommendations Increase variety of choices Shift to more nutrient dense choices Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed, Protein - Seafood http://thefisheriesblog.files.wordpress.com/2012/10/169f8-fish-chart.jpg Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed Oils • Shift from solid fat to oils Use vegetable oils instead of solid fats When cooking, increase foods that naturally contain oils, such as seafood and nuts, in place of meat and poultry When choosing other foods, such as salad dressing and spreads, use those made with oils rather than solid fats Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed, Added Sugars Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed • Added Sugars Choose water instead of sugar-sweetened beverages Reduce portions of sugar-sweetened beverages Make more nutrient-dense beverage choices Replace added sugars with products containing high-intensity sweeteners (artificial sweeteners) Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed, Saturated Fat Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed Saturated Fats • • • • • • Shift from food products high in saturated fats to those high in poly-and mono-unsaturated fats Read food labels Choose lower fat forms of food and beverages Increase vegetables, whole grains, lean meats and low or fat-free cheese in place of fatty meat or full-fat cheese in dishes Use oils high in poly-and mono-unsaturated fats Use oil-based dressings and spreads on foods Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed, Sodium Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed Sodium • • • • Use the Nutrition Facts label to check for sodium in foods like pizza, pasta dishes, sauces, and soups Consume more fresh foods and fewer processed foods Eat more foods prepared at home When eating at restaurants, request no salt added Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed • • • • • Potassium Dietary Fiber Calcium Choline, magnesium, and Vitamins A, D, E, and C Iron is underconsumed by adolescent girls and women, ages 19-50 Shift to eating more vegetables, fruits, whole grains, and dairy to increase intake of nutrients of public health concern Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 2: Shifts Needed, Summary • • • Eating patterns result of choices over time, at home and away from home Many opportunities to make shifts Small shifts made over time can make a difference Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 3: Everyone Has a Role in Supporting Healthy Eating Patterns 5. Support healthy eating patterns for all Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 3: Supporting Healthy Eating Patterns Dietary Guidelines: Organization and Content Chapter 3: Supporting Healthy Eating Patterns Offer more vegetables, fruits, whole grains, low-fat and fat-free dairy Increase variety of protein foods that are nutrientdense Reduce sodium and added sugars Reduce saturated fats and replace them with unsaturated fats Reduce added, refined starches Adapt portion sizes Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 3: Supporting Healthy Eating Patterns Food Access • • Having access to healthy, safe, and affordable food choices Influenced by: Proximity to food retail outlets Individual resources Neighborhood level resources Race/ethnicity, socioeconomic status, geographic location, disabilities Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 3: Supporting Healthy Eating Patterns Acculturation • • The process by which individuals adopt the attitudes, values, customs, beliefs, of a new culture A gradual exchange between the original attitudes and behaviors associated with the originating country and those of the host culture Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Chapter 3: Supporting Healthy Eating Patterns Dietary Guidelines: Organization and Content Chapter 3: Supporting Healthy Eating Patterns Dietary Guidelines: Organization and Content Appendices Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Appendices 1. Physical Activity Guidelines for Americans 2. Estimated Calorie Needs, Per Day, By Age, Sex, and Physical Activity Level 3. USDA Food Patterns: Healthy US Style Eating Pattern 4. USDA Food Patterns: Healthy Mediterranean Style Eating Pattern 5. USDA Food Patterns: Healthy Vegetarian Eating Pattern 6. Glossary of Terms 7. 8. 9. 10. 11. 12. 13. Nutritional Goals for Age-Sex Groups based on Dietary Reference Intakes and Dietary Guidelines Recommendations Federal Resources for Information on Nutrition and Physical Activity Alcohol Food Sources of Potassium Food Sources of Calcium Food Sources of Vitamin D Food Sources of Dietary Fiber 14. Food Safety Principles and Guidance Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Dietary Guidelines: Organization and Content Appendices Appendix 14: Food Safety Principles and Guidance IV. Summary and Application Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Summary and Application Potential for the guidelines to inform policy and practice is critical • • • • Less than optimal dietary patterns contributing directly to poor health and high chronic disease risk Low in vegetables, fruit, whole grains, and low-fat dairy High in refined grains, saturated fat, added sugars, and sodium Critical health disparities Food insecurity Important role of Child Nutrition Programs: access and education Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Professional Standards Crediting Information • Webinar Title: 2015–2020 Dietary Guidelines for Americans • Date: April 26th, 2016 • Instructional Time: One hour • Key Area: 1000 Nutrition Key Topic: 1300 General Nutrition Learning Objective: 1310, Relate the Dietary Guidelines and USDA food guidance (such as MyPlate) concepts to the goals of the school nutrition programs. This institution is an equal opportunity provider. Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu Thank you for joining us! Questions? Dietary Guidelines for Americans Webinar, Center for Nutrition in Schools: http://cns.ucdavis.edu