october 5, 2016wictc.caiglobal.org/images/pdfs/webinars/dietary...october 6, 2016 7 agenda i....
TRANSCRIPT
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October 6, 2016 1
October 5, 2016
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October 6, 2016 2
Logistics
• Panel
• Poll questions
• Typed questions/chat
• Raise hand
• Tech Difficulties– 1-888-259-8414
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October 6, 2016 3
Today’s Presenter
Abby Black
RDN, CDE, CLT, ACSM
HFS
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October 6, 2016 4
Conflict of Interest
• No disclosures
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October 6, 2016 5
Today’s Training Goal
• Explain the 2015-2020 Dietary Guidelines
• Provide guidance in translating the
updated nutrition recommendations to
WIC participants
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October 6, 2016 6
Learning Objectives
After today’s webinar, QN/CPAs will be able to:
• Explain the rationale for the new revisions to
the U.S. Dietary Guidelines
• Summarize the five guidelines and key
recommendations that encourage good health
• List ways to apply the 2015-20 guidelines in
work with WIC participants
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October 6, 2016 7
Agenda
I. History of the Dietary Guidelines for Americans (DGA)
II. Development of the 2015-20 DGA
III. Science Behind the Changes
IV. 2015-2020 Guidelines
V. Key Recommendations
VI. Appendices
VII. Applying the DGA to WIC Nutrition Education
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October 6, 2016 8
Poll #1
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October 6, 2016 9
I. History of the Dietary Guidelines
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October 6, 2016 10
History of the Dietary Guidelines
2010200520001995199019851980 � � � � � �
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October 6, 2016 11
History of the Dietary Guidelines
Introduced in 1992 Updated in 2005
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October 6, 2016 12
History of the Dietary Guidelines
2010
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October 6, 2016 13
II. Development of the 2015-2020 DGA
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Development of the 2015-2020 DGA
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October 6, 2016 15
Development of the 2015-2020 DGA
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Development of the 2015-2020 DGA
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October 6, 2016 17
Poll #2
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October 6, 2016 18
III. Science Behind the Changes
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October 6, 2016 19
Science Behind the Changes
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Stage 1: Review the Science
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• Review 2010 edition of the Dietary Guidelines
• Determine areas that have new scientific evidence from the last update
Stage 1: Review the Science
• Public meetings and written comments
• New evidence leads to the development of the 2015-2020
guidelines
• 2015-2020 guidelines focus on
Americans 2 years and older
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October 6, 2016 22
2020-2025 Dietary Guidelines
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October 6, 2016 23
Poll #3
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October 6, 2016 24
1. Original systematic reviews: USDA Nutrition Evidence Library (NEL)
2. Existing systematic reviews, meta-analysis, reports by Federal or scientific organizations
3. Data analyses
4. Food pattern modeling analyses
https://health.gov/dietaryguidelines/2015/guidelines/introduction/developing-the-dietary-guidelines-for-americans
Stage 1: Review the Science
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October 6, 2016 25
Stage 2: Develop the Dietary Guidelines
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• Utilize previous Dietary Guidelines
• Justification for revisions
• Total evidence, not just one study
• Public, federal, expert opinions
• Secretarial Approval from HHS and USDA
Stage 2: Develop the Dietary Guidelines
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October 6, 2016 27
Poll #4
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• Strong Evidence
• Moderate Evidence
• Limited Evidence
Stage 2: Develop the Dietary Guidelines
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Stage 3: Implement the DGA
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Stage 3: Implement the DGA
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October 6, 2016 31
Questions?
Abby Black, RDN, CDE, CLT, ACSM HFS
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IV. 2015-2020 Guidelines
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Poll #5
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2015-2020 Guidelines
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2015-2020 Guidelines
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2015-2020 Guidelines
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2015-2020 Guidelines
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2015-2020 Guidelines
Food AccessIs healthy, safe, and affordable
food accessible to me? Food Insecurity
Do I have enough food to eat?
AcculturationAmerican food is different than the
food in my country.
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IV. Key Recommendations
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Poll #6
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Key Recommendations: Include
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Key Recommendations
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Key Recommendations: Limit
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Key Recommendations: Added Sugar
Consume less than 10% of calories per day
from added sugars.
Child = 100 calories Adult = 200 calories
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Key Recommendations: Added Sugar
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Poll #7
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VI. Appendices
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Poll #8
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Appendix 1: Physical Activity
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Appendices 3-5: Calories & Food Patterns
Healthy Eating Pattern
• US-Style
• Healthy Mediterranean
• Healthy Vegetarian
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Appendices 7-14: Resources
• Nutrition Goals
• Federal Nutrition and Physical Activity Resources
• Alcohol
• Food Sources of Nutrients of Public Health
Concern
• Food Sources of Dietary Fiber
• Food Safety Principles and Guidance
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Poll #9
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Food Safety
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Food Safety: Handwashing
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Food Safety: High Risk Populations
• Pregnant women
• Infants and young children
• Elderly adults
• Ill or chronically sick
Photo courtesy: https://justinpenoyer.com
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Abby Black, RDN, CDE, CLT, ACSM HFS
Questions?
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VII. Applying the DGA in WIC Nutrition Ed.
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Applying the DGA in WIC Nutrition Ed.
There are opportunities to share the
message all year long
• Individual nutrition education sessions
• Group nutrition education sessions
• Around the office
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October: Nutrient Dense Foods
• Savory swaps
– Sweet potato instead of a white potato
– Spinach instead of iceberg lettuce
• Simple Squash
– Introduce seasonal squash like acorn and butternut
– Roasting is easy and low-fat (cut and toss in the oven)
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Turkey Preparation
• Defrosting
• Cleaning
• Separate (raw/cooked)
• Cook
• Chill: refrigeration, freezing, reheating
November: Food Safety
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November: Food Safety
http://www.fsis.usda.gov/shared/PDF/Turkey_Basics_Safe_Cooking.pdf
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• Holiday Makeover
• Avoiding Holiday
Weight Gain
December: Healthy Holidays
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December: Healthy Holidays
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January: Healthy at Home
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Limit added sugars
• Add fruit to salads
• Seltzer instead of soda
• Fresh strawberries with plain yogurt
February: You’re Sweet Enough
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March: Shift to Healthier Food
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• Purchase sodium-free canned foods
• Rinse canned vegetables and beans before using
• Try using fresh herbs or lemon for flavor
• Buy frozen vegetables
April: Shake Away The Salt
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May: Let’s Get Fresh
• Eat a rainbow
• Try a new fruit or
vegetable
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June: Farmers’ Market Favorites
• Focus on a variety
• Allow children to make food choices
• Maximize benefits:– WIC F&V check
– SNAP
– FMNP
– Double Up Food Buck/Health Bucks
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• Highlight fruits, vegetables, or dishes
specific to the community
• Plan meals as a family
• Cook at home
• Encourage physical activity for family time
July: Health for All
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August: Friendly Fats
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August: Friendly Fats
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September: Snack Healthy
Raisinggenerationnourished.com
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Abby Black, RDN, CDE, CLT, ACSM HFS
Questions?
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Summary
• There are three main steps for the
development of the 5 year Dietary
Guideline changes
• Each 5 year span, new research is
analyzed and changes are made based
on the most recent evidence shown to
promote health for our US population
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Summary: 5 Guidelines
1. Follow a healthy eating pattern across the
lifespan.
2. Focus on variety, nutrient density, and amount.
3. Limit calories from added sugars and saturated
fats and reduce sodium intake.
4. Shift to healthier food and beverage choices.
5. Support healthy eating patterns for all.
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Summary: Key Recommendations
• Eating a variety of foods from all food
groups
• Limiting added sugar, saturated fat, trans
fat, and sodium
• Limiting alcohol intake (no intake if person
is underage/pregnant or has other health
conditions)
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Summary: Appendices
• Vitamin D and Potassium are nutrients of
public health concern
• There are 4 main steps for maintaining
healthy, nutritious, and safe food:
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Summary: DGA and WIC
Get the Conversation Started
• When talking about healthy eating and the Dietary Guidelines, keep the conversation positive and encouraging.
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Closing
• Dietary Guidelines are for our benefit
• Health guidelines to better educate our
WIC participants
• Eager to see the new 2020-2025
guidelines
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References
• www.doubleupNYS.org• //www1.nyc.gov/site/doh/health/health-topics/health-bucks.page • https://health.gov/dietaryguidelines/2015/guidelines/introduction/dev
eloping-the-dietary-guidelines-for-americans • 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/
• https://health.gov/dietaryguidelines/2015-scientific-report/10-chapter-5/
• http://www.fightbac.org/ • https://www.choosemyplate.gov/ten-tips • https://health.gov/dietaryguidelines/2015/guidelines/appendix-4 • https://health.gov/dietaryguidelines/2015/guidelines/appendix-5 • https://health.gov/dietaryguidelines/2015/guidelines/appendix-14 • https://health.gov/dietaryguidelines/2015/guidelines/chapter-1/a-
closer-look-inside-healthy-eating-patterns/#callout-dietary-fats
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Abby Black, RDN,
CDE, CLT, ACSM HFS