New dietary guidelines for Americans unveiled

Citation

(2006), "New dietary guidelines for Americans unveiled", Nutrition & Food Science, Vol. 36 No. 2. https://doi.org/10.1108/nfs.2006.01736bab.001

New dietary guidelines for Americans unveiled

New dietary guidelines for Americans unveiled

Making good food choices and adopting an active lifestyle are important for better health. The newly-released Dietary Guidelines for Americans (by Ashley St John and William St John, CAE, President and CEO, Dietary Managers Association, 406 Surrey Woods Drive, St Charles, IL 60174, USA) provides numerous recommendations on how to improve health through diet and exercise. The guidelines are a useful resource for you and the clients you serve.

January 12, 2005 marked a significant day for dietary professionals, as well as everyone concerned with eating well and living a healthy lifestyle. Based on the Dietary Guidelines Scientific Advisory Report released last fall, the Secretaries of Health and Human Services and Agriculture unveiled the much-anticipated Dietary Guidelines for Americans 2005, which provides information regarding new developments in food and nutrition guidance.

“The choices we make every day of what to eat and how much to exercise will really determine how long we live, how much energy we have, and how healthy we really are,” Secretary of Health and Human Services Tommy G. Thompson stated, “The Dietary Guidelines give Americans the information they need to make the right choices each and every day.”

The sixth edition of Dietary Guidelines for Americans, which is a joint project of the Departments of Health and Human Services and Agriculture, is the federal government’s scientifically-based advice to promote health and reduce the risk of disease through nutrition and physical activity. It is the most recent of the five-year reviews required by federal law. The guidelines provide advice for people aged two years and older about smart choices from every food group, the correct balance between food and physical activity, and ways to get the most nutrition out of calories.

Based on the fact that nearly two-thirds of US adults are overweight, and nearly one-third of US adults are obese, the guidelines stress the reduction of calorie consumption. Great emphasis is placed on consumption of fruits, vegetables and whole grains - foods that are high in nutrients and low in calories. An increase in physical activity is also emphasised, as more than half of the American population gets too little exercise.

“The fight against obesity and for healthy, more active lifestyles will take a concerted effort - from the federal government to health experts to the food and agriculture sectors to business leaders, state and local governments, scientists and researchers, and teachers and parents,” Secretary of the United States Department of Agriculture Ann M. Veneman said, “The Dietary Guidelines are a vital resource for a healthier, stronger nation.” The guidelines name 41 key recommendations; 23 of these are aimed at the general public, while the other 18 are for specific populations such as very young children, Americans over the age of 50, and women who may become pregnant. The 41 recommendations are grouped into nine broad topics. These topics are:

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  adequate nutrients within calorie needs;

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  weight management;

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  physical activity;

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  food groups to encourage;

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  fats;

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  carbohydrates;

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  sodium and potassium;

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  alcoholic beverages; and

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  food safety.

Key recommendations for the general population are included for each of the topics. For example, a variety of vegetables, fruits, whole grains and milk products are recommended under food groups to encourage. Recommendations under food safety focus on the avoidance of microbial foodborne illness, and moderation is advised under alcoholic beverages.

The guidelines emphasise that people’s nutritional needs should be met mainly through the consumption of food. Therefore, the 41 recommendations highlighted focus on foods and the total diet.

The guidelines were organised and structured in three stages. In the first stage, a Dietary Guidelines Advisory Committee, made up of 13 members, developed a report based on available scientific-based information. Second, government scientists and officials reviewed the report and prepared the Dietary Guidelines. In the third and last stage, experts translated the guidelines into messages that the public and educators will be better able to understand for themselves. A new and helpful component of the guidelines is a consumer booklet, titled “Finding your way to a healthier you: based on the dietary guidelines for Americans.” This booklet explains the recommendations described in the guidelines in short and simple messages, which makes them especially easy for consumers to understand.

An array of other new and exciting features is included in the guidelines as well. Included are portion recommendations in household measures as opposed to serving sizes, increased recommendations for fruits, vegetables and whole grains, and a reduction in sodium, to name a few. Consumer-friendly materials including brochures and Web sites are available to assist the public in understanding the new Dietary Guidelines. These materials, as well as the Dietary Guidelines for Americans 2005 itself, are available online at www.healthierus.gov/dietaryguidelines. This site also contains dietary recommendations for specific populations. The USDA’s Food Guidance System, currently called the Food Guide Pyramid, has also being revised. Scheduled for release in spring 2005, it will serve as a visual tool to educate consumers on the Dietary Guidelines for Americans. Thompson and Veneman, who worked together on the Dietary Guidelines for the past four years, appear very optimistic about the impending effects these 41 recommendations will have on the American public, namely the prevention of obesity and chronic diseases such as heart disease, diabetes and some cancers.

“We can live by the 2005 Dietary Guidelines and be healthier for it because the guidelines are a solid combination of research science and, more importantly, common sense,” Thompson concluded, “The Dietary Guidelines are a prescription that we can write for ourselves, fill in for ourselves, and be happier and healthier for it. Stay healthy for tomorrow. We can do this. Let’s add it to our list of New Year’s resolutions and let’s start today.”

Key recommendations for the general population are as following.

Adequate nutrients within calorie needs

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  Consume a variety of nutrient-dense foods and beverages within and among the basic food groups while choosing foods that limit the intake of saturated and trans fats, cholesterol, added sugars, salt and alcohol.

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  Meet recommended intakes within energy needs by adopting a balanced eating pattern, such as the US Department of Agriculture (USDA) Food Guide or the Dietary Approaches to Stop Hypertension (DASH) eating plan.

Weight management

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  To maintain body weight in a healthy range, balance calories from foods and beverages with calories expended.

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  To prevent gradual weight gain over time, make small decreases in food and beverage calories and increase physical activity.

Physical activity

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  Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being and a healthy body weight.

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  To reduce the risk of chronic disease in adulthood: engage in at least 30 min of moderate-intensity physical activity, above usual activity, at work or home on most days of the week.

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  For most people, greater health benefits can be obtained by engaging in physical activity of more vigorous intensity or longer duration.

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  To help manage body weight and prevent gradual, unhealthy body weight gain in adulthood: engage in approximately 60 minutes of moderate- to vigorous-intensity ˜activity on most days of the week while not exceeding caloric intake requirements.

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  To sustain weight loss in adulthood: participate in at least 60-90 min of daily moderate-intensity physical activity while not exceeding caloric intake requirements. Some people may need to consult with a healthcare provider before participating in this level of activity.

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  Achieve physical fitness by including cardiovascular conditioning, stretching exercises for flexibility, and resistance exercises or calisthenics for muscle strength and endurance.

Food groups to encourage

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  Consume a sufficient amount of fruits and vegetables while staying within energy needs. Two cups of fruit and 2½ cups of vegetables per day are recommended for a reference 2,000 calorie intake, with higher or lower amounts depending on the calorie level.

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  Choose a variety of fruits and vegetables each day. In particular, select from all five vegetable subgroups (dark green, orange, legumes, starchy vegetables and other vegetables) several times a week.

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  Consume 3 or more ounce-equivalents of whole-grain products per day, with the rest of the recommended grains coming from enriched or whole-grain products. In general, at least half the grains should come from whole grains.

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  Consume 3 cups per day of fat-free or low-fat milk or equivalent milk products.

Fats

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  Consume <10 per cent of calories from saturated fatty acids and <300 mg day^-1 of cholesterol, and keep trans fatty acid consumption as low as possible.

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  Keep total fat intake between 20 and 35 per cent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts and vegetable oils.

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  When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean, low-fat or fat-free.

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  Limit intake of fats and oils high in saturated and/or trans fatty acids, and choose products low in such fats and oils.

Carbohydrates

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  Choose fibre-rich fruits, vegetables and whole grains often.

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  Choose and prepare foods and beverages with little added sugars or caloric sweeteners, such as amounts suggested by the USDA Food Guide and the DASH eating plan.

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  Reduce the incidence of dental caries by practicing good oral hygiene and consuming sugar- and starch-containing foods and beverages less frequently.

Sodium and potassium

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  Consume <2,300 mg (~1 teaspoon of salt) of sodium per day.

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  Choose and prepare foods with little salt. At the same time, consume potassium-rich foods, such as fruits and vegetables.

Alcoholic beverages

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  Those who choose to drink alcoholic beverages should do so sensibly and in moderation-defined as the consumption of up to one drink per day for women and up to two drinks per day for men.

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  Alcoholic beverages should not be consumed by some individuals, including those who cannot restrict their alcohol intake, women of childbearing age who may become pregnant, pregnant and lactating women, children and adolescents, individuals taking medications that can interact with alcohol, and those with specific medical conditions.

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  Alcoholic beverages should be avoided by individuals engaging in activities that require attention, skill or coordination, such as driving or operating machinery.

Food safety

To avoid microbial foodborne illness:

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  Clean hands, food contact surfaces and fruits and vegetables. Meat and poultry should not be washed or rinsed.

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  Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.

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  Cook foods to a safe temperature to kill microorganisms.

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  Chill (refrigerate) perishable food promptly and defrost foods properly.

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  Avoid raw (unpasteurised) milk or any products made from unpasteurised milk, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, unpasteurised juices and raw sprouts.

The Dietary Guidelines for Americans 2005 contains additional recommendations for specific populations.

The full document is available at www.healthierus.gov/dietaryguidelines .