Dietary Guidelines for Americans and Dietary

Reference Intakes:The Science Basis for Health

4th State Units on Aging Nutritionists & Administrators Conference

August 29, 2006

Kathryn Y. McMurry, M.S.Senior Nutrition Advisor

Office of Disease Prevention and Health PromotionU.S. Department of Health and Human Services

ODPHP MissionProvide leadership, coordination, and policy development for disease prevention and health promotion for the Department of Health and Human Services

Prevention Framework HealthierUS

Healthy PeoplePrevention Communication

National Health Information CenterHealthfinder.gov

Prevention ScienceDietary Guidelines for Americans

Prevention Scholarship

Overview

• Why are Dietary Guidelines important?

• What is their scientific basis?

• What are the recommendations?

What are the Dietary Guidelines?

• Science-based advice for healthy ages 2+• Promote health, prevent chronic disease• Federal nutrition policy/programs• Updated every 5 yrs.• HHS/USDA jointly publish

Goal of Dietary Guidelines

IMPROVE HEALTH• What is a healthy diet

• Increasing awareness

• Providing healthy options

• Promoting healthy choices

Nutrition and Health• *Cardiovascular Disease

—38.5% of deaths

• *Hypertension—25% of adults

• *Dyslipidemia—25% adults have borderline high LDL cholesterol

• *Type 2 Diabetes—6% of population

• *Overweight and Obesity

—65% of adults/ 15% of children

• *Some Cancers

• Osteoporosis

• Constipation

• Diverticular Disease

• Iron Deficiency Anemia

• Oral Disease

Dietary Reference Intakes• Since 1941, RDAs established by the Food and

Nutrition Board, National Academy of Sciences (NAS)

• Most recent versions established between 1997 to 2003 -- Dietary References Intakes (DRIs)

• DRI studies supported by U.S. and Canada • Federal government sponsorship of NAS process to

ensure independent scientific analysis of the data.

Dietary Reference Intakes Reports• Calcium, Vitamin D and

Related Nutrients• Folate and Related Nutrients• Antioxidants• Micronutrients• Energy & Macronutrients• Electrolytes and Water• DRIs & Dietary Assessment • DRIs & Dietary Planning

Revision of Dietary Guidelines

• Scientific Advisory Committee Appointed• 3-4 Public Meetings• Consumer Focus Groups• Committee Reports to USDA and HHS• Public Comment period• HHS and USDA Review • HHS and USDA Publish Guidelines

Dietary Guidelines for Americans, 2005

• 41 key recommendations: 23 general/ 18 specific

• 9 focus areas– Adequate Nutrients Within Calorie Needs

– Weight Management

– Physical Activity

– Food Groups To Encourage

– Fats

– Carbohydrates

– Sodium and Potassium

– Alcoholic Beverages

– Food Safety

New for 2005• More comprehensive recommendations• More specificity in policy• 2000 calorie reference diet• Cups and ounces rather than servings• Energy balance theme• Consumer research for messaging

What is a Healthy Eating Plan?

• Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products

• Includes lean meats, poultry, fish, beans, eggs, and nuts

• Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars

• Balances calorie intake with calorie needs

Adequate Nutrients Within Calorie Needs

• Consume a variety of nutrient-dense foods and beverages in basic food groups

• Choose foods that limit intake of saturated and trans fat, cholesterol, added sugars, salt, and alcohol

• DASH and MyPyramid: healthy eating pattern examples• Stay within calorie needs• Older Adults: Consume extra vitamin D from vitamin

D-fortified foods and/or supplements

Weight Management

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

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

Physical Activity Recommendations• Adults

– At least 30 minutes to reduce risk of chronic disease– Up to 60 minutes of moderate to vigorous physical activity

may be needed to prevent gradual weight gain that occurs over time

– 60 to 90 minutes of moderate-intensity physical activity to sustain weight loss

• Older Adults – Regular physical activity to reduce functional declines and achieve health benefits

• Children and adolescents – At least 60 minutes on most, preferably all, days of the week

Food Groups To Encourage• Fruits & Vegetables

– Consume enough while staying within energy needs(For 2000 calories: 2 cups fruit, 2½ cups vegetables) – Choose a variety—fresh, frozen, canned, dried

• Grains– Consume 3 oz.-equivalents of whole grains daily— at

least half whole grains (rest enriched) • Milk

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

Fats• Saturated fat < 10 % of calories • Cholesterol < 300 mg/day • Trans fat as low as possible• Total fat between 20 to 35 % calories• Most fats from sources of PUFAs and MUFAs,

such as fish, nuts, and vegetable oils• Select and prepare meat, poultry, dry beans, and

milk or milk products that are lean, low-fat, or fat-free

• Limit intake of fats and oils high in saturated and/or trans fatty acids

Carbohydrates• Choose fiber-rich fruits, vegetables, and

whole grains• Choose and prepare foods and beverages

with little added sugars or caloric sweeteners

• Consume sugar- and starch-containing foods and beverages less frequently to reduce caries

Sodium and Potassium

• Consume < 2,300 mg (~1 tsp. salt) of sodium per day [<1,500 mg] *

• Choose and prepare foods with little salt

• Consume potassium-rich foods, such as fruits and vegetables.[4,700 mg potassium from food]*

*Individuals with hypertension, blacks, and middle-aged

and older adults

Alcoholic Beverages• Those who choose to drink alcoholic beverages

should do so sensibly and in moderation• Moderation = up to 1 drink per day for women

=up to 2 drinks per day for men.• Alcoholic beverages should not be consumed by

some individuals• Alcoholic beverages should be avoided by

individuals engaging in activities that require attention, skill, or coordination

Food Safety• To avoid microbial foodborne illness:

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

– Separate foods– Cook foods to safe temperature– Chill perishable foods promptly.– Older Adults:

• Do not eat or drink unpasteurized milk; raw eggs; raw or undercooked meat and poultry, fish, or shellfish; unpasteurized juices; and raw sprouts.

• Reheat deli meats and frankfurters until steaming hot.

The Challenge

From the Science…to Policy…to the Public….to “Me”

www.healthierus.gov/dietaryguidelines