“new”trition: the revised food guidance system
TRANSCRIPT
![Page 1: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/1.jpg)
MyPyramid USDA’s New
Food Guidance System
United States Department of Agriculture
Center for Nutrition Policy & Promotion
![Page 2: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/2.jpg)
History of USDA’s Food Guidance
1940s
1950s-1960s
1970s
1992
2005
Food for
Young
Children
1916
![Page 3: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/3.jpg)
--1992-- Food Guide Pyramid
![Page 4: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/4.jpg)
--2005-- MyPyramid
![Page 5: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/5.jpg)
Reasons for Revising—
Updating the Science
• To ensure that the guidance reflects the latest nutrition science
– New nutrient standards—DRI
– New Dietary Guidelines
– Food consumption and composition data
![Page 6: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/6.jpg)
Reasons for Revising—
Improving Implementation
• To improve the Pyramid’s effectiveness with
consumers
– Motivational tools—new graphic and slogan
– Educational tools—education framework,
consumer messages, website, and interactive
tools
![Page 7: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/7.jpg)
Dietary Reference Intakes (DRIs)
• National Academy of Sciences, Institute of Medicine
• Recommended intake levels for vitamins, minerals, and macronutrients
• Current recommendations issued from 1997-2004
![Page 8: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/8.jpg)
Dietary Guidelines for Americans, 2005
• Dietary recommendations
for health promotion and
chronic disease prevention
• Based on Dietary
Guidelines Advisory
Committee report, public
comments
• For policymakers, health
professionals
![Page 9: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/9.jpg)
![Page 10: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/10.jpg)
![Page 11: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/11.jpg)
Guiding Principles—
Unchanged
Overall
Health
Up-to-Date
Research
Total
Diet
Useful Realistic
Flexible Practical
Evolutionary
![Page 12: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/12.jpg)
Stages in Development
Science base developed—2001 to 2004
• Technical analysis process to establish the food
intake patterns—“what and how much to eat”
• Completed in concert with development of the 2005
Dietary Guidelines
Consumer presentation developed—2004 to 2005
• Food guidance system includes motivational and
educational tools
• Messages and materials for consumers and
professionals
![Page 13: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/13.jpg)
Developing MyPyramid Food
Intake Patterns
![Page 14: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/14.jpg)
Developing Food Intake Patterns
1. Determine calorie needs
2. Set nutrient goals
3. Calculate nutrient profiles for each food group,
based on
• Nutrient content of foods in group
• Food consumption
4. Construct food patterns that meet goals
![Page 15: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/15.jpg)
Determine Calorie Needs Estimated Energy Requirements* for males
1000
1200
1400
1600
1800
2000
2200
2400
2600
2800
3000
3200
3400
3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 20 25 30 35 40 45 50 55 60 65 70 75 80
Age
Ca
lori
es
ACTIVE
SEDENTARY
*From the National Academy of Sciences, Institute of Medicine Dietary Reference Intakes Macronutrient Report
![Page 16: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/16.jpg)
Set Nutrient Goals What level of nutrients should each food intake pattern strive for?
• Goals based on Dietary Reference Intakes* and/or
Dietary Guidelines standards for
– 9 Vitamins
– 8 Minerals
– 8 Macronutrients (protein, carbohydrates, fats)
• Separate nutrient goals set for each age/sex group
based on their needs
*From the National Academy of Sciences Institute of Medicine
![Page 17: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/17.jpg)
Calculate Nutrient Profiles Determine amount of a nutrient each food group provides
For example: What is the vitamin A content of a typical dark
green vegetable?
Cooked Spinach
943 µg per cup
Cooked Broccoli
153 µg per cup
![Page 18: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/18.jpg)
Nutrient Profiles
How much of each dark green vegetable (DGV) is
consumed?
49%
36%
15%
0% 20% 40% 60%
Percent of total DGV consumption
Cooked Spinach
Cooked Broccoli
All other DGV
![Page 19: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/19.jpg)
Nutrient Profiles Calculate weighted average of vitamin A in DGV
Result
(943 x .15) + (153 x .36) + … + ..., etc. = 334 µg/cup
Spinach Broccoli Other DGV
![Page 20: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/20.jpg)
Nutrient Profiles
• A profile is calculated for all nutrients in each food group and subgroup.
• Calculations are based on “nutrient dense forms” of each food—lean or lowfat, with no added sugar
Nutrient Nutrient Likelihood of
profile of = Sum contribution X each food
food group of each food being eaten n
![Page 21: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/21.jpg)
Construct Food Intake Patterns
• Establish initial amount from each food group
• Compare resulting nutrient content to nutritional goals
• Change amounts from food groups stepwise
– Identify groups or subgroups that are the most feasible nutrient sources
– Check amounts recommended against typical consumption
• Remaining calories after nutrient needs were met were identified as “discretionary calories”
![Page 22: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/22.jpg)
Discretionary Calories
A new concept first described by the
2005 Dietary Guidelines Advisory Committee
Total estimated
Discretionary = energy — Essential
calories requirement calories*
*Essential calories are the calories needed to meet
nutrient requirements when consuming foods in lean,
low-fat, and no-added-sugar forms.
![Page 23: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/23.jpg)
Discretionary Calories
May be used to:
• Increase amount of food selected from a food
group
• Consume foods that are not in the lowest fat
form—such as 2% milk or medium-fat meat or
items that contain added sugars
• Add oil, fat, or sugar to foods
• Consume alcohol (for those who consume
alcohol)
![Page 24: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/24.jpg)
MyPyramid Recommendations Compared to Consumption
-100
0
100
200
Pe
rce
nt
ch
an
ge
Females 31-50 Males 31-50
Increases
Current
Consumption
Decreases Fruits Vegetables Grains Meat & Beans Milk
Bars show percent change needed in consumption to meet recommendations
![Page 25: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/25.jpg)
Fat, Oil & Added Sugars Allowances Compared to Consumption
-100
-50
0
50
100
Pe
rce
nt
Ch
an
ge
Females 31-50 Males 31-50
Solid fats Oils Added sugars
Increases
Current
Consumption
Decreases
Bars show percent change needed in consumption to meet recommendations
![Page 26: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/26.jpg)
Vegetable Recommendations
Compared to Consumption
9%
6%
7%
30%
48%
Consumed* Recommended*
17%
11%
17%
17%
38%
Dark Green Vegetables
Legumes
Starchy Vegetables
Orange Vegetables
Other Vegetables
22%
45%
*Females 31-50
![Page 27: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/27.jpg)
Grain Recommendations
Compared to Consumption
50%
50%
Consumed* Recommended*
13%
87%
Whole Grains Refined Grains
*Females 31-50
![Page 28: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/28.jpg)
Food Intake Patterns
• Published in 2005
Dietary Guidelines
• 12 patterns—ranging
from 1000 to 3200
calories—to meet varied
needs.
Completed in concert with development of Dietary Guidelines
www.healthierus.gov/dietaryguidelines
![Page 29: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/29.jpg)
Developing MyPyramid
Consumer Presentation
![Page 30: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/30.jpg)
Developing MyPyramid’s
Consumer Presentation • Systems approach for communications
• Input from stakeholders
• Consumer research
– Understanding of messages
– Appeal of potential designs/messages
• Development of materials
![Page 31: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/31.jpg)
Systems Approach for Communications
To Include
• Graphic symbol and slogan
• Consumer messages
• Interactive guidance tools—personalized
• Print materials
• Materials for professionals
– Food intake patterns
– Educational framework
![Page 32: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/32.jpg)
Consumer Research Understanding of original Pyramid and potential messages
Sample findings:
• “Healthy eating” means variety, moderation, and
eating fruits and vegetables.
• Pyramid depicts a healthy diet, but it is complicated
• Limited understanding of food group placement on
graphic
• Need help understanding whole grains, types of fat
• A “serving” is “what is on my plate”
![Page 33: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/33.jpg)
Daily Amounts in cups or ounces
![Page 34: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/34.jpg)
Consumer Research Graphic and Slogan Development
• Several rounds of qualitative testing
• Explored consumer reactions and appeal of images
• Tested a variety of graphic images
• Consumers preferred a pyramid-like shape
• Slogans and key messages also tested
![Page 35: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/35.jpg)
Final Graphic Design
Activity Proportionality
Moderation Variety
Personalization Gradual
Improvement
![Page 36: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/36.jpg)
Message: Variety
In the Dietary Guidelines:
• Consume a variety of nutrient-dense foods and
beverages within and among the basic food groups.
In MyPyramid graphic:
• Color bands represent that all
food groups are needed
each day for health.
![Page 37: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/37.jpg)
Food Groups are Color Coded
![Page 38: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/38.jpg)
Message: Proportionality
In the Dietary Guidelines:
• Adopt a balanced eating pattern. – Sufficient amount of fruits and vegetables,
– 3 or more ounce equivalents of whole-grain products per day
– 3 cup equivalents per day of fat-free or low-fat milk or milk products.
In MyPyramid graphic:
• Differing widths of the color bands suggest about how much food should be eaten from each group.
![Page 39: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/39.jpg)
Message: Moderation In the Dietary Guidelines:
• Limit intake of saturated and trans fats, and choose products low in these fats.
• Make choices of meat, poultry, dry beans, and milk products that are lean, low-fat, or fat-free.
• Choose and prepare foods and beverages with little added sugars or calorie sweeteners.
In MyPyramid graphic:
• Food group bands narrow from
bottom to top suggesting to eat
nutrient-dense forms of foods.
![Page 40: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/40.jpg)
Message: Physical Activity
In the Dietary Guidelines:
• Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body weight.
In MyPyramid graphic:
• Steps and person on them symbolize that physical activity should be a part of everyday healthy living.
![Page 41: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/41.jpg)
Additional Messages in the
MyPyramid Graphic To foster implementation
Personalization:
• The name “MyPyramid” suggests an individual approach.
• The person climbing the steps mentally links each viewer to the image.
Gradual Improvement:
• The slogan “Steps to a Healthier You” suggests that improvement should happen in stages, over time.
![Page 42: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/42.jpg)
Focus on fruits.
Vary your veggies.
Get your calcium-rich foods.
Make half your grains whole.
Go lean with protein.
Know the limits on fats, salt, and sugars.
Key food group messages from the
Dietary Guidelines and MyPyramid:
![Page 43: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/43.jpg)
Using MyPyramid
Consumer Materials
![Page 44: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/44.jpg)
Consumer materials
Graphic image and slogan
Poster
Mini Poster
Website: MyPyramid.gov
MyPyramid Plan
MyPyramid Tracker
Inside MyPyramid
In development:
Kids materials
Spanish version
![Page 45: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/45.jpg)
Print materials: Mini Poster
![Page 46: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/46.jpg)
Print materials: Mini Poster
![Page 47: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/47.jpg)
![Page 48: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/48.jpg)
![Page 49: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/49.jpg)
![Page 50: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/50.jpg)
![Page 51: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/51.jpg)
![Page 52: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/52.jpg)
![Page 53: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/53.jpg)
MyPyramid Tracker
A tool for those desiring a more
advanced analysis of their food
intake and physical activity
![Page 54: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/54.jpg)
![Page 55: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/55.jpg)
![Page 56: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/56.jpg)
![Page 57: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/57.jpg)
![Page 58: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/58.jpg)
![Page 59: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/59.jpg)
![Page 60: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/60.jpg)
Adapting MyPyramid The professionals’ role
Meeting varied needs
• Audiences—Older Americans, low-literacy, Spanish
speaking
• Food preferences—Vegetarian, lactose-intolerant,
ethnic
• Situations—Eating out, carrying in, cooking at home
![Page 61: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/61.jpg)
Implementation
• Implementation is the
challenge ahead.
• Health/education
professionals are vital
for success.
• It will be an ongoing
process.
• Working together, we
can help Americans to
be healthier.
![Page 62: “New”trition: the Revised Food Guidance System](https://reader034.vdocuments.us/reader034/viewer/2022042800/58970c4e1a28ab737d8bee99/html5/thumbnails/62.jpg)