Download 2015 – 2020 Dietary Guidelines for Americans

Update: Nutrition
Information Changes

The 2015 Dietary Guidelines

The New Nutritional Panel

Presented by: Glen McNeil, MS. RD/LD
Dr. Helen Miles, PhD
Current State of the
North American Diet

Acceptable Macronutrient Distribution Range
(AMDR) sets the acceptable range for U.S. and
Canada. Most American diets fall within this
range.



10%-35% protein (U.S. = 16% mostly animal)
45%-65% carbohydrate (U.S. = 50% mostly
simple sugars and 50% from starches)
20%-35% fat (U.S. = 33% with 60% from animal
sources)
Concern: balancing energy intake with need
 U.S. : excess intake due primarily to sugar &
alcohol

Dietary Intakes Compared to Recommendations. Percent of
the U.S. Population Ages 1 Year and Older Who Are Below, At,
or Above Each Dietary Goal or Limit*
*What We Eat in America, NHANES 2007-2010 for average intakes by age-sex group. Healthy U.S.-Style
Food Patterns, which vary based on age, sex, and activity level, for recommended intakes and limits.
Today: Nutrition is a
Controversial Topic
Why?
The Nature of the
Information

science based data

knowledge base of the consumer


difficult to “decode” scientific data

what to eat

how it functions in the body

general health
where do we get our “information”
Nutrition
 Two Ways to View It as A Science
1. From a Structural / Functional View
2. From an Applied View
Structural / Functional
The study of the nutrients and
how the body uses them
Applied
The Social Sciences
Psychology
Sociology
Biology
Economics
Chemistry
A Look at
the 20152020
Dietary
Guidelines
Information adapted from the 2015-2020 Dietary Guidelines for Americans. Available at
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
Concern: Eating a Healthy Diet
Nutrition and Health Are Closely
Related
“About half of all American adults—117 million individuals—have one or more
preventable chronic diseases, many of which are related to poor eating and
physical activity patterns.”
Information adapted from the 2015-2020 Dietary Guidelines for Americans. Available at DietaryGuidelines.gov.
Why?

A lifetime of healthy eating helps to prevent chronic
diseases like obesity, heart disease, high blood pressure,
and Type 2 diabetes.

The Dietary Guidelines provides a clear path for the
general public to help make healthy choices


informed by a thoughtful, critical, and transparent review
of the scientific evidence on nutrition.
Healthy eating is one of the most powerful tools we
have to reduce the onset of disease.
The Dietary Guidelines for Americans:
What It Is, What It Is Not

Provide evidence-based
recommendations about
the components of a
healthy and nutritionally
adequate diet

Focus on disease
prevention rather than
disease treatment

Inform Federal food,
nutrition, and health
policies and programs
Information adapted from the 2015-2020 Dietary Guidelines for Americans. Available at DietaryGuidelines.gov.
Developing the Dietary Guidelines for Americans
(Figure I-3)
2015-2020 Dietary Guidelines for Americans:
The Guidelines
1.
Follow a healthy eating pattern across the lifespan. All food and
beverage choices matter. Choose a healthy eating pattern at an
appropriate calorie level to help achieve and maintain a healthy body
weight, support nutrient adequacy, and reduce the risk of chronic
disease.
2.
Focus on variety, nutrient density, and amount. To meet nutrient
needs within calorie limits, choose a variety of nutrient-dense foods
across and within all food groups in recommended amounts.
3.
Limit calories from added sugars and saturated fats and reduce
sodium intake. Consume an eating pattern low in added sugars,
saturated fats, and sodium. Cut back on foods and beverages higher in
these components to amounts that fit within healthy eating patterns.
2015-2020 Dietary Guidelines for Americans:
The Guidelines (cont.)
4.
Shift to healthier food and beverage choices. Choose nutrientdense foods and beverages across and within all food groups in place
of less healthy choices. Consider cultural and personal preferences to
make these shifts easier to accomplish and maintain.
5.
Support healthy eating patterns for all. Everyone has a role in
helping to create and support healthy eating patterns in multiple
settings nationwide, from home to school to work to communities.
Information adapted from the 2015-2020 Dietary Guidelines for Americans. Available at DietaryGuidelines.gov.
Principles of Healthy Eating Patterns

An eating pattern represents the totality of all foods and beverages
consumed

It is more than the sum of its parts; the totality of what individuals habitually
eat and drink act synergistically in relation to health.

Nutritional needs should be met primarily from foods

Individuals should aim to meet their nutrient needs through healthy eating
patterns that include foods in nutrient-dense forms.

Healthy eating patterns are adaptable

Any eating pattern can be tailored to the individual’s socio-cultural and
personal preferences.
Information adapted from the 2015-2020 Dietary Guidelines for Americans. Available at DietaryGuidelines.gov.
Key Elements of Healthy Eating Patterns:
Key Recommendations
Key Recommendations that are quantitative are provided for several
components of the diet that should be limited. These components are of
particular public health concern in the United States, and the specified
limits can help individuals achieve healthy eating patterns within calorie
limits:
Consume less than 10 percent of calories per day from added sugars
Consume less than 10 percent of calories per day from saturated fats
Consume less than 2,300 milligrams (mg) per day of sodium
If alcohol is consumed, it should be consumed in moderation—up to
one drink per day for women and up to two drinks per day for men—
and only by adults of legal drinking age
Meet the Physical Activity Guidelines for Americans
High
Calorie
Snacks
Fruit Products
with
Added Sugars
NutrientDense
Snacks
Fruit
Refined
Grains
Snacks with
Added Sugars
Whole
Grains
Low Salt
and No
Added
Sugars
Solid
Fats
Beverages
with
Added Sugars
Oils
No Sugar
Added
Beverages
Alcohol in moderation…..
Inside Healthy Eating Patterns:
Other Components see change……..
Cholesterol
•
Individuals should eat as
little dietary cholesterol as
possible while consuming a
healthy eating pattern.
•
The Healthy U.S.-Style
Eating Pattern contains
approximately 100 to 300
mg of cholesterol across the
12 calorie levels.
Caffeine

Much of the available evidence on caffeine
focuses on coffee intake.
Three to five 8-oz cups of coffee per day can
be incorporated into healthy eating patterns.
Individuals who do not consume caffeinated
coffee or other caffeinated beverages are not
encouraged to incorporate them into their
eating pattern.
In addition, caffeinated beverages may
contain added calories from cream, whole or
2% milk, creamer, and added sugars, which
should be limited.
Don’t Forget Physical Activity

Regular physical activity is one of the most important
things individuals can do to improve their health.

According to the Department of Health and Human
Services’ Physical
Americans:
Activity Guidelines for

adults need at least 150 minutes of moderate intensity
physical activity each week and should perform musclestrengthening exercises on two or more days each week.

Children ages 6 to 17 years need at least 60 minutes of
physical activity per day, including aerobic, musclestrengthening, and bone-strengthening activities.
Everyone Has a Role in Supporting Healthy Eating
Patterns:
The Guidelines
5.
Support healthy eating patterns for all. Everyone has a role
in helping to create and support healthy eating patterns in
multiple settings nationwide, from home to school to work to
communities.

Household Food Insecurity

Food Access

Acculturation
Information adapted from the 2015-2020 Dietary Guidelines for Americans. Available at DietaryGuidelines.gov.
Food Security/Insecurity

What Is Food Security?
“Food security for a household means access by all members at all times to
enough food for an active, healthy life. Food security includes at a minimum:
- The ready availability of nutritionally adequate and safe foods.
- Assured ability to acquire acceptable foods in socially acceptable ways
(that

is, without resorting to emergency food supplies, scavenging, stealing, or other coping strategies).
What is Food Insecurity?
“Food insecurity is limited or uncertain availability of nutritionally adequate and
safe foods or limited or uncertain ability to acquire acceptable foods in socially
acceptable ways.
Food Availability and Access

1 in 6 people are food insecure

2 billion people suffer from micronutrient deficiencies

Malnutrition (including too much food) account for over
½ the world’s disease burden

“Nutrition transition”
29
Acculturation

Cultural modification of an individual, group, or people
by adapting to or borrowing traits from another culture

a merging of cultures as a result of prolonged contact.
Update on the
Nutrition Facts Panel
Why

Scientific information on diet and health has improved,
including link between diet composition and risk of
chronic diseases and public health.

Amount of foods consumed have changed and FDA’s
Reference Amounts Customarily Consumed, used to set
serving sizes, need adjustment.

Priorities for dietary guidance have changed, with focus
shifting to calories and serving sizes as two important
elements in making healthier food choices
Key Changes

Mandated declaration of added sugars with % DV

Modernized the format to highlight calories and serving
size information; updated footnote

Updated the Daily Values

Updated nutrients of public health significance

Trans fat and dietary fiber

Records requirements
Continued

Changed some reference amounts used to calculate
serving sizes

Require dual-column labeling with nutrition information
listed per serving and per package or unit for certain
products

Changed the criteria for single serving packages

Compliance date
Added sugars with % DV

Based on evidence that:

High intake of added sugars decreases intake of nutrient
dense foods and increases overall caloric intake

Dietary patterns lower in sugar-sweetened foods and
beverages are associated with a reduced risk of
cardiovascular disease

Daily Value:

Meeting nutrient needs while staying within calorie
limits is difficult with more than 10 percent of total
daily calories from added sugar
Added Sugars

FDA adding “includes” to
help clarify that “added
sugars” is a
subcomponent of “total
sugars”

Changed “Sugars” to
“Total Sugars”

Also removed part of the
hairline between “total
sugars” and “added
sugars”
Added Sugars
Includes sugars that are either added during processing of
foods, or are packaged as such, and includes:
•anhydrous dextrose
•brown sugar
•confectioner's powdered sugar
•corn syrup
•corn syrup solids
•dextrose
•fructose
•high-fructose corn syrup (HFCS)
•honey
•invert sugar
•lactose
•malt syrup
•maltose
•maple syrup
•molasses
•nectars (e.g., peach nectar, pear nectar)
•pancake syrup
•raw sugar
•sucrose
•sugar
•white granulated sugar
*Sugars from concentrated fruit
or vegetable juices in excess of
what would be expected from
100 percent fruit or vegetable juice.
Excludes fruit or vegetable juice
concentrated from 100 percent
fruit juice that is sold to
consumers (e.g., frozen
concentrated orange juice).
Calories and Serving Size

Focus attention on
information that is
important for addressing
current public health
problems like obesity

Increase the type size of
“Calories,” “servings per
container,” and the
“Serving size” declaration

Reverse the order of
“Serving size” and
“servings per container”

Bold the “Calories” and
the "Serving size”
declaration
Updated Footnote

Updated footnote
better explains the %
Daily Value and helps
put calories in context
of the daily diet
Update the DV

Using most recent science

Continue to use the populationcoverage approach for Vitamins
and Minerals

Total Fat: 65-78 g

Total Carbohydrate: 300-275 g

Dietary Fiber: 25 to 28 g

Sodium: 2,400-2,300 mg

Potassium: 3,500-4,700 mg

Calcium: 1,000-1,300 mg

Vitamin D: 400 IUs (10 µg)-20 µg
Nutrients of Significance for Americans

Vitamin D and Potassium
are now mandatory on the
label

Calcium and Iron will
remain on the label

Vitamins A and C are no
longer mandatory on the
label but can be declared
voluntarily

Including absolute
amounts for nutrients of
public health significance
in addition to % Daily
Value
Trans Fats

Is remaining on label
since ruminant sources
can contribute to intake

May also have small
amounts of industrial
produced trans fats if
food additive petitions
are approved
Dietary Fiber

Updating the definition
to reflect fiber that has
physiological effects
that are beneficial to
human health

Intend to publish a
separate notice to
provide a review of the
research for about 25
fibers
Records
Serving Size Changes

Per Nutrition Labeling and Education Act of 1990, serving sizes are
calculated based on the Reference Amounts Customarily Consumed
(RACCs) and are required on the Nutrition Facts label

Approximately 30 out of 158 RACCs will change, e.g.,

Bulk ice cream from 1/2 cup to 2/3 cup

Carbonated beverages from 8 ounces to 12 ounces

Yogurt from 8 ounce to 6 ounces

Approximately 25 new RACCs

Petitions and new foods
Calories and other nutrients must be declared for the entire package
rather than per serving because people typically consume the package
in one sitting.
Dual Column Labeling

Required on packages that
can be consumed in one
or multiple sittings

Nutrition information
presented per serving and
per package

For packages that contain
200% and up to and
including 300% of the
RACC

A 3oz (90g) bag of chips
would be labeled per
serving [1oz (30 g)] and
per package [90 g]
Compliance Date
Updated Nutrition and
Supplement Facts labels may
be displayed on packages
now but must be on packages
by July 26, 2018 (or July 26,
2019 for manufacturers with
less than $10 million in
annual food sales).
Information and
nutrition related
claims found
on foods
Expiration Date
Freshness Dating

"Sell by" The labeling "sell by" tells the store how long to display the product for sale.


"Best if used by (or before)" This refers strictly to quality, not safety.


They will still be edible after the date, but will not be at peak freshness.
"Use by" This is the last date recommended for the use of the product while at peak quality.


Beer can go sub-par after three months. It is affected by sun,The light can reactivate microorganisms in
the beer. That's why you have to be especially careful with beer in clear bottles, as opposed to brown or
green.
"Guaranteed fresh" This usually refers to bakery items.


This date is recommended for best flavor or quality. It is not a purchase or safety date. Sour cream, for
instance, is already sour, but can have a zippier, fresh taste when freshly
"Born on" This is the date of manufacture and has been resurrected recently to date beer.


You should buy the product before the date expires. This is basically a guide for the retailer, so the
store knows when to pull the item. This is not mandatory, so reach in back and get the freshest. The
issue is is the last day the item is at its highest level of quality, but it will still be edible for some time
after.
The date has been determined by the manufacturer of the product.
"Pack" You will find this one on canned or packaged goods, as a rule, but it's tricky.

It may be in code. It can be month-day-year-MMDDYY. Or the manufacturer could revert to the Julian
calendar. January would then be 001-0031 and December 334-365.
Low Fat
No Fat
Natural

No Added Sugar - "No Added Sugars" and "Without Added
Sugars" are allowed if no sugar or sugar containing
ingredient is added during processing.

FDA established, among other criteria, a gluten limit of less
than 20 parts per million (ppm) for foods that carry the
label “gluten-free,” “no gluten,” “free of gluten,” or
“without gluten.” This level is the lowest that can be
reliably detected in foods using scientifically validated
analytical methods.

GMO - FDA issued a guidance on voluntary labeling of foods
derived from Genetically Engineered Plants. In the
guidance, FDA recommends the use of terms, such as “not
genetically engineered,” “not bioengineered” and “not
genetically modified through the use of modern
biotechnology,” and discourages the use of the term
“genetically modified organism,” as well as
the abbreviation “GMO” as most foods do not contain
entire organisms.

Products labeled as “100% organic” must contain only organically
produced ingredients and processing aids, excluding water and salt.
No other ingredients or additives are permitted.

Processed products that contain at least 70 percent organic
ingredients can use the phrase “made with organic ingredients” and
list up to three of the organic ingredients or food groups on the
principal display panel. For example, a soup made with at least 70
percent organic ingredients and only organic vegetables may claim
“soup made with organic peas, potatoes, and carrots” or “soup made
with organic vegetables.”

The FDA has considered the term “natural” to mean that nothing
artificial or synthetic (including all color additives regardless of
source) has been included in, or has been added to, a food that would
not normally be expected to be in that food. However, this policy
was not intended to address food production methods, such as the
use of pesticides, nor did it explicitly address food processing or
manufacturing methods, such as thermal technologies,
pasteurization, or irradiation. The FDA also did not consider whether
the term “natural” should describe any nutritional or other health
benefit.
Structure/Function Claims

Describes the effect of a dietary ingredient/nutrient on normal structure
or function.
Structure/Function Claim

FIBER GOOD GUMMIES

Just two Phillips' Fiber Good
Gummies contain 4 grams of
soluble inulin fiber, which is
a good source of fiber to
help you get the daily fiber
you may need to help
support regularity. Plus,
they come in 6 great tasting
natural fruit flavors.
Structure/Function Claim
Health Claims

Make a direct reference to a reduction in
risk of a particular disease or healthrelated condition.
Health Claim

Cheerios: may reduce the risk of heart disease

Health claims must make a more specific statement:
Three grams of soluble fiber daily from whole-grain foods,
like Cheerios, may reduce the risk of heart disease.
Cheerios has 1 gram per cup.
A serving is 1 cup….so….
Nutrient-Content Claims

Characterize the level of a specific nutrient in a food

Vitamin C is an antioxidant vitamin that is essential for many functions in the body. It is
necessary for building strong bones and muscle and helps the immune system function.
The FDA recommends consuming 60 mg of Vitamin C per day. Vitamin C is commonly found
in citrus fruits, broccoli, cabbage, peppers and potatoes
Nutrient-Content Claim

Vitamin C is an antioxidant vitamin that is essential for many functions in the
body. It is necessary for building strong bones and muscle and helps the
immune system function. The FDA recommends consuming 60 mg of Vitamin C
per day. Vitamin C is commonly found in citrus fruits, broccoli, cabbage,
peppers and potatoes. The Frito-Lay snacks listed below is considered a
“good source" of Vitamin C, meaning that they provide at least 10% of the
recommended daily value of Vitamin C in one serving.

LAY'S® Barbecue Flavored Potato Chips
LAY'S® Cheddar & Sour Cream Flavored Potato Chips
LAY'S® Chile Limon Flavored Potato Chips
LAY'S® Classic Potato Chips
LAY'S® Dill Pickle Flavored Potato Chips
LAY'S® FLAMIN' HOT® Flavored Potato Chips
LAY'S® Kettle Cooked Jalapeno Flavored Potato Chips
LAY'S® Kettle Cooked Maui Onion Flavored Potato Chips
LAY'S® Kettle Cooked Mesquite BBQ Flavored Potato Chips
LAY'S® Kettle Cooked Original Potato Chips
LAY'S® Kettle Cooked Reduced Fat Original Potato Chips
LAY'S® Kettle Cooked Sea Salt & Vinegar Flavored Potato Chips
LAY'S® Light Original Potato Chips
LAY'S® Limon Flavored Potato Chips
LAY'S® Salt & Vinegar Flavored Potato Chips
LAY'S® SIMPLY NATURAL™ Sea Salt Flavored Thick Cut
LAY'S® Sour Cream & Onion Flavored Potato Chips
LAY'S® Wavy Au Gratin Flavored Potato Chips
LAY'S® Wavy Original Potato Chips
MAUI STYLE® Onion Flavored Potato Chips
MAUI STYLE® Regular Potato Chips
MISS VICKIE'S® Jalapeno Kettle Cooked Flavored Potato Chips
MISS VICKIE'S® Sea Salt & Vinegar Kettle Cooked Flavored Potato Chips
MISS VICKIE'S® Simply Sea Salt Kettle Cooked Potato Chips
MISS VICKIE'S® Smokehouse BBQ Kettle Cooked Flavored Potato Chips
RUFFLES® Light Original Potato Chips
RUFFLES® Original Potato Chips
RUFFLES® Reduced Fat Original Potato Chips
RUFFLES® SIMPLY NATURAL™ Reduced Fat Sea Salted Potato Chips
RUFFLES® Sour Cream & Onion Flavored Potato Chips
Functional Foods

Foods that provide health benefits beyond basic nutrition due
to certain physiologically active components, which may or
may not have been manipulated or modified to enhance their
bioactivity. These foods may help prevent disease, reduce the
risk of developing disease, or enhance health.

Consumer interest in functional foods increased during the late
twentieth century as people's interest in achieving and
maintaining good health increased.

Health-conscious consumers have become aware of the health
benefits associated with specific foods and are incorporating
elements such as fiber , calcium , and soy into their diets.
Functional Foods

Foods that provide health benefits beyond basic nutrition due to certain
physiologically active components, which may or may not have been manipulated or
modified to enhance their bioactivity. These foods may help prevent disease, reduce
the risk of developing disease, or enhance health. Consumer interest in functional
foods increased during the late twentieth century as people's interest in achieving
and maintaining good health increased. Health-conscious consumers have become
aware of the health benefits associated with specific foods and are incorporating
elements such as fiber , calcium , and soy into their diets.

By feeding their hens a modified diet, some farms have increased the amount of omega-3 in the
eggs they sell. These eggs are considered to be functional food because their higher omega-3
content can improve the health of consumers whose diets are deficient in that fatty acid.
References

U.S. Department of Health and Human Services and U.S. Department of
Agriculture. 2015 – 2020 Dietary Guidelines for Americans. 8th Edition. December
2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/.

http://www.eatrightpro.org/resource/news-center/in-practice/research-reportsand-studies/dgas-then-and-now

https://health.gov/dietaryguidelines/2015/guidelines/chapter-2/current-eatingpatterns-in-the-united-states/#figure-2-1

http://www.webmd.com/diet/news/20150226/food-guidelines-surprises#3

https://health.gov/dietaryguidelines/2015/resources.asp

http://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredien
ts/ucm094211.htm

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryIn
formation/LabelingNutrition/ucm385663.htm

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryIn
formation/LabelingNutrition/ucm513734.htm

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInf
ormation/LabelingNutrition/ucm064911.htm

http://www.fda.gov/Food/FoodScienceResearch/GEPlants/ucm461805.htm

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInf
ormation/ucm059098.htm?source=govdelivery&utm_medium=email&utm_source=
govdelivery

http://www.nsf.org/consumer-resources/green-living/organic-certification/organic-labelingrequirements
References

http://www.nsf.org/consumer-resources/greenliving/organic-certification/organic-labelingrequirements