3 Nutrition guidelines….. Past, Present, and Future???
4 1940’s Basic Seven Foundation diet for nutrient adequacy Included daily number of servings needed from each of seven food groupsLacked specific serving sizesConsidered complex
5 1956 - 1970s: Food for Fitness, A Daily Food Guide (Basic Four) Foundation diet approach—goals for nutrient adequacySpecified amounts from four food groupsDid not include guidance on appropriate fats, sugars, and calorie intake
6 1979: Hassle-Free Daily Food Guide Developed after the Dietary Goals for the United States were releasedBased on the Basic Four, but also included a fifth group to highlight the need to moderate intake of fats, sweets, and alcohol
7 1984: Food Wheel- A Pattern for Daily Food Choices Total diet approachIncluded goals for both nutrient adequacy and moderationFive food groups and amounts formed the basis for the Food Guide PyramidDaily amounts of food provided at three calorie levelsFirst illustrated for a Red Cross nutrition course as a food wheel
8 1992: Food Guide PyramidTotal diet approach—goals for both nutrient adequacy and moderationDeveloped using consumer research, to bring awareness to the new food patternsIllustration focused on concepts of variety, moderation, and proportionIncluded visualization of added fats and sugars throughout five food groups and in the tipIncluded range for daily amounts of food across three calorie levels
9 2005: MyPyramid Food Guidance System Introduced along with updating of Food Guide Pyramid food patterns for the Dietary Guidelines for Americans, including daily amounts of food at 12 calorie levelsContinued “pyramid” concept, based on consumer research, but simplified illustration. Detailed information provided on website “MyPyramid.gov”Added a band for oils and the concept of physical activityIllustration could be used to describe concepts of variety, moderation, and proportion
10 2011: MyPlateIntroduced along with updating of USDA food patterns for the 2010 Dietary Guidelines for AmericansDifferent shape to help grab consumers’ attention with a new visual cueIcon that serves as a reminder for healthy eating, not intended to provide specific messagesVisual is linked to food and is a familiar mealtime symbol in consumers’ minds, as identified through testing“My” continues the personalization approach from MyPyramid
11 10 tips to a great plate Balance Calories Enjoy your food, but eat lessAvoid oversized portionsFoods to eat more oftenVegetables, Fruits, Whole grains, and fat-free or low fat dairy productsMake half your plate fruits and vegetablesSwitch to fat-free or low-fat (1%) milkMake half your grains whole grainsFoods to eat less oftenCut back on foods high in solid fats, added sugars, and saltCompare sodium in foodsDrink water instead of sugary drinks
12 10 tips for healthy meals Make half you plate veggies and fruits Add lean proteinInclude whole grainsDon’t forget the dairyAvoid extra fatTake your timeUse a smaller plateTake control of your foodTry new foodsSatisfy your sweet tooth in a healthy way
14 Whole GrainsGrains used in their intact forms, with all of their edible parts included.Bread, cereal, rice, and pasta.At least half the day’s grain foods should be whole grains.Oatmeal, popcorn, brown rice and whole-grain breads and cereals are best choices.Health Benefits:Reduce risk of heart disease, reduce constipation, and help with weight management.
15 “Great Grains” Article What does the whole in whole grain mean? What are the three parts of a grain? What part do refined grains contain? Why do you have to be careful with breads that boast names such as “7-grain” or “11-grain”?
16 Vegetables Subgroups: Dark green – Broccoli, romaine lettuce, spinach Orange and deep yellow – squash, carrots, sweet potatoesDry beans and peas – Soy beans, split peasStarches – green peas, potatoes, lima beansOther – Cabbages, celery, cucumbers, mushrooms, onion, peppers, tomatoesHealth Benefits:Reduce risk for heart disease, protect against certain types of cancer, reduce risk of obesity and diabetes, and are useful in helping to lower calorie intake.
17 Fruits Whole fruits and fruit juices offer vitamins and minerals Whole fruits and cut-up pieces of fruit also offer fiberHealth Benefits:Reduce risk for heart disease, protect against certain types of cancer, reduce risk of obesity and diabetes, and are useful in helping to lower calorie intake.
18 dairyMilk products are rich in calcium and other bone-building nutrientsHealth Benefits:Reduce the risk of osteoporosis, reduce risk of cardiovascular disease and type 2 diabetes and is important for bone health
19 Protein foods Meat, Beans, Eggs, Nuts and seeds Lean or low-fat meats, fish and poultryContribute protein and ironHealth Benefits:Vital for health and maintenance of your body. Need to choose foods from this groups that are low in saturated fat.
20 OilsShould be used sparingly because they are high in calories. Salad dressings, mayonnaise, margarine and oils
21 How Many Servings Per day? Active Female TeenActive Male TeenCalories2,2003,200Fruits2 cups2 ½ cupsVegetables3 cups4 cupsGrains7 ounces10 ouncesMeat and Beans6 ouncesMilkOils6 teaspoons11 teaspoonsExtras – solid fat & added sugars290 calories650 calories
22 Daily Intake PlateOn the myplate design your food intake for the day. Draw the foods that you would eat during breakfast, lunch and dinner. Make sure you are getting all the servings for each food group. Write serving size and totals on back Neatness – 3 All food groups – 6 All serving size – 6