1. Dietary Guidelines for Americans and Dietary Reference Intakes: The Science Basis for Health 4th State Units on Aging Nutritionists & Administrators Conference August 29, Kathryn Y. McMurry, M.S. Senior Nutrition Advisor Office of Disease Prevention and Health Promotion U.S. Department of Health and Human Services

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3. Overview Why are Dietary Guidelines important?
What is their scientific basis?
What are the recommendations?

4. 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
The Guidelines are science-based advice for Americans 2 years and older.
The Sixth Edition of Dietary Guidelines for Americans was released on January 12, 2005
The Guidelines must be issued at least every 5 years by law. (Public Law , Title III, 7 U.S.Code 301 )
Government vehicle to speak with one voice
It’s essentially Dietary guidance issued by the Federal government, which were reviewed by the Secretaries of Agriculture and Health and Human Services

5. Goal of Dietary Guidelines
IMPROVE HEALTH
What is a healthy diet
Increasing awareness
Providing healthy options
Promoting healthy choices
Keep in mind ultimate goal:
to improve the health and well-being of Americans.
By increasing awareness of what constitutes a healthy diet
Making sure that healthy options are available
Promoting healthy choices

6. 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

7. 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 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.

8. 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

9. 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
And how are the revisions to the Dietary Guidelines made?
Beginning with the 2nd edition, USDA and HHS appointed a Dietary Guidelines Advisory Committee of prominent experts in nutrition and health to review the scientific and medical knowledge current at the time and recommend to the Secretaries of USDA and HHS any revisions to the previous Guidelines that they felt were warranted.
The Committee operates through an open, public process, and produces a report of its recommendations and rationale to the Secretaries of USDA and HHS.
Consumer focus groups to make sure concepts/ terminology understandable to son-scientists
Departments then review the Committee recommendations and publish the revised Guidelines.
Public comments are received throughout the Committee deliberations, and for first time in 2000 public comment period held on Committee report.

11. 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
The 2005 Dietary Guidelines contain 41 recommendations in 9 focus areas. 23 are general recommendations and 18 are for specific populations.
Let me take you through two of the topic areas that I know you are most interested in - physical activity and weight management.

12. 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

13. 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

14. 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
Meet recommended intakes by adopting a balanced eating pattern, such as the U.S. Department of Agriculture (USDA) Food Guide or the Dietary Approaches to Stop Hypertension (DASH) Eating Plan. 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.
Meet recommended intakes within energy needs by adopting a balanced eating pattern, such as the USDA Food Guide or the DASH Eating Plan.

15. 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
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.

16. 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

17. 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
Consume a sufficient amount of fruits and vegetables while staying within energy needs. Two cups of fruit and 21/2 cups of vegetables per day are recommended for a reference 2,000-calorie intake, with higher or lower amounts depending on the calorie level.
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.
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.
Consume 3 cups per day of fat-free or low-fat milk or equivalent milk products.

18. 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

19. 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

20. 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
Consume less than 2,300 mg (~1 tsp. salt) of sodium per day.

21. 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

22. 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.

23. The Challenge From the Science…to Policy…to the Public….to “Me”
Naturally, one of the biggest challenges is taking the science and Dietary Guidelines recommendations and making them applicable to individuals.
In previous years we had one document – the Dietary Guidelines for Americans, which had to serve multiple audiences. This go around, we wanted to make certain that we released the Dietary Guidelines for Americans with information for consumers, written specifically with them in mind.
From the Science…to Policy…to the Public….to “Me”

24.
Thank you for your time, and all you do to keep Americans informed.