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A Look at the 2010 Dietary Guidelines:
Putting Guidelines into Practice
Erin Laurie, MS, RD, LD
Consultant Dietitian and Adjunct Instructor
785-893-2757
[email protected]
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
Adults
1. Grain-based desserts
1. Grain-based desserts
2. Pizza
2. Yeast breads
3. Soda/Energy/Sports Drinks 3. Chicken/Mixed Dishes
4. Yeast breads
4. Soda/Energy/Sports Drinks
5. Chicken/Mixed Dishes
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.
Parts of a Grain
© General Mills
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.
Resources
Dietary 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