1. Presenting... New Evidence-Based 2005 Dietary Guidelines

2. What are the Dietary Guidelines for Americans? n Report issued by HHS/USDA every 5 years by law since 1980 n Science-based advice to promote health and to reduce risk of major chronic diseases through diet and physical activity n Basis for federal food, nutrition education, and information programs

3. DG Advisory Committee Members n Chair: Janet King, PhD., RD. n Lawrence J. Appel, MD., MPH n Yvonne L. Bronner, ScD., RD., LD n Benjamin Caballero, MD., PhD n Carlos A. Camargo, MD., DrPH n Fergus M. Clydesdale, Ph.D n Vay Liang W. Go, MD n Penny M. Kris-Etherton, PhD., RD n Joanne R. Lupton, PhD n Theresa A. Nicklas, DrPH., MPH., LN n Russell R. Pate, PhD n F. Xavier Pi-Sunyer, MD., MPH n Connie M. Weaver, PhD

4. The Evidence-Based Process n Defined scientific questions n Reviewed totality of scientific literature n Sought advice of experts n Considered public comment n Wrote conclusive statements n Sent recommendations to the Secretaries

5. 2005 Dietary Guidelines for Americans Peer review of DGAC report by HHS/USDA staff Final 2005 Dietary Guidelines released January 12, 2005

6. Approach “Firsts” n Used evidence-based approach n Focused on diet to prevent chronic disease n Focused on energy intake; discretionary calories n Focused on physical activity to prevent weight gain/regain

7. A Theme Emerges “... Americans need to select a quality diet while staying within their calorie requirements to achieve optimal health.” DGAC technical report l focus on nutrient dense foods with few calories.

8. Food Intake Patterns Determined daily intake amounts for each food group l Meet established nutritional goals l Based on nutrient profile for each food group l Developed 12 daily food intake patterns (1000-3200 calories)

9. Patterns Differ From Usual Consumption Eat more n Non-fat and low-fat milk and milk products, green vegetables, orange vegetables, legumes, fruits, and whole grains Eat less n Refined grains, total fats, added sugars, and calories

10. 9 Key Focus Areas n Adequate nutrients within calorie needs n Weight management n Physical activity n Food groups to encourage n Fats n Carbohydrates n Sodium and Potassium n Alcoholic beverages n Food safety

11. “Taken together, the Dietary Guidelines encourage most Americans to eat fewer calories, be more active, and make wiser food choices.” 2005 Dietary Guidelines for Americans

12. Consume Adequate Nutrients Within Calorie Needs n Consume a variety of nutrient-dense foods and beverages within and among the basic food groups. l Limit the intake of saturated and trans fats, cholesterol, added sugars, salt, and alcohol. n Adopt a balanced eating pattern, such as the USDA Food Guide or the DASH Eating Plan.

13. Consume Adequate Nutrients Within Calorie Needs Shortfall Nutrients of Concern... l Adults: Vitamins A, C, E, calcium, magnesium, potassium, and fiber l Children: Vitamin E, calcium, magnesium, potassium, and fiber Consideration for specific populations -Iron-Vitamin B12 -Folic acid-Vitamin D

14. Weight Management n Calories count for weight control l Reduce saturated fat, added sugars, alcohol l Decrease calories by 100-500 kcals/day n Control portion size 3-inch diameter6-inch diameter

15. Physical Activity “Engage in regular physical activity... l At least 30 min/day to reduce disease risk l 30-60 min/day to prevent weight gain l 60-90 min/day to sustain weight loss l At least 60 min/day for children/teens

16. Food Groups to Encourage n Fruits and vegetables l 5-13 servings/day for 1200-3200 calories l 2 cups fruit & 2 ½ cups vegetables for 2000 calorie diet n Whole grains l At least 3 ounces/day l In place of refined grains n Milk and milk equivalents l 3 cups/day for ages 9 and up l Low-fat or fat-free versions

17. Sample Daily Food Pattern Food Group2,000 Calories Fruits4 servings (2 cups) Vegetables5 servings (2 ½ cups) dark green3 cups/week orange2 cups/week legumes3 cups/week starchy3 cups/week other6 ½ cups/week Grains6 ounce-equivalents whole grains3 other grains3

18. Sample Food Pattern Food Group2,000 Calories Meat and Beans5 1/2 ounce-equivalents Milk3 cups or equivalent Oils24 grams (6 tsp.) Discretionary Calories267

19. Fats n Total fat 20-35% of energy n Most adults... decrease intake of saturated fat and trans fat l Saturated fat 10% of calories l Trans fat as low as possible n Many adults... decrease cholesterol intake l 300 mg/day n Those with heart disease increase EPA & DHA l 8 ounces of fish per week

20. Carbohydrates n “Choose fiber-rich fruits, vegetables, and whole grains often.” l 45% to 65% of energy l RDA (adults/children) 130 grams carbs l Increase fiber intake to 14 grams/1000 kcals n “Prepare foods/beverages with little added sugar.” l Decrease frequency of intake l Practice good oral hygiene

21. Top 3 Sources of Added Sweeteners in the American Diet Guthrie and Morton, Journal of the American Dietetic Association, 2000. Soft drinks33.0 Sugars and candy16.1 Sweetened grains, such cakes, cookies, pies 12.9

22. Sodium and Potassium n Decrease salt intake to reduce risk of hypertension l Less than 2300 mg sodium/day (~1 tsp.) l 1500 mg/day for hypertensives, Blacks and older Americans n Increase intake of potassium-rich foods

23. Food Sources of Potassium in American Diet FoodPercent of total* Milk10.2% Potatoes (white)8.9% Coffee6.7% Beef6.2% Tomatoes6.2% Orange/grapefruit juice4.1% Yeast bread3.6% Poultry3.3% Dried beans/lentil2.8% Bananas2.7% Potato/corn chips, popcorn2.3% Tea2.0% Fish/shellfish (excl. canned tuna)<2.0% * Percent of total potassium consumption, CSFII, 1994-96

24. Alcoholic Beverages n Limit intake to 1 to 2 drinks per day l One drink for women l Two drinks for men n 12 ounces beer n 5 ounces wine (12% alcohol) n 1.5 ounces (80-proof) spirits n Pregnant women should not drink

25. Food Safety n To prevent food borne illness... l Clean hands, surfaces, fruits/vegetables l Separate raw, cooked, ready-to-eat foods l Cook foods to a safe temperature l Refrigerate perishable foods promptly l Avoid unpasteurized milk or milk products, raw eggs, raw/undercooked meat, raw sprouts

26. Food Group Highlights

27. Consume 4 ½ Cups of Fruits and Vegetables To reduce risk of... n stroke n cancers n type 2 diabetes

28. Consume 3 Ounces of Whole Grains Per Day To reduce risk of... n diabetes n coronary heart disease n help with weight maintenance

29. Consume 3 Servings Per Day of Milk and Milk Products Health benefits... n improve bone mass n contribute important amounts of many nutrients n healthy weight*

30. “Firsts” for Dairy n Increased serving number for Milk, Yogurt and Cheese Group n Recognized for improving diet quality while not causing weight gain n Recommended dairy products, not other calcium sources, for lactose intolerance

31. Organizations and Policies Recommending 3 a Day of Dairy n 2005 Dietary Guidelines for Americans n NMA Consensus Report on Role of Dairy Foods in African American Diets, 2004 n Surgeon General’s Report on Osteoporosis and Bone Health, 2004 n AHA Dietary Guidelines n AAP, AAFP, and ADA n NHLBI JNC-VII blood pressure guidelines

32. Another First: Sample Eating Patterns Two eating patterns exemplify the Dietary Guidelines n USDA Food Guide n DASH Eating Plan

33. Timetable n Release of Policy Statement -- Dietary Guidelines for Americans – January 2005 n Release of Consumer Communications – January 2005 n Release of Food Guidance System (formerly Pyramid) – Spring

34. Key Concepts to Communicate n Be confident that the 2005 DG are based on solid evidence from the latest published research. n Increase intake of fruits/vegetables, whole grains, and fat-free or low-fat milk and milk products. n Consume a variety of foods, but control calories and increase physical activity to manage body weight.

35. Putting Recommendations into Action Resources n www.healthierus.gov/dietaryguidelines www.healthierus.gov/dietaryguidelines n www.nationaldairycouncil.org www.nationaldairycouncil.org l Meal plan based on the DG l Tip sheets and graphics l DASH tear pad l Lactose intolerance information l Health education kits n www.3aday.org www.3aday.org l Nutrition education grants n www.assessyourdiet.webmd.com www.assessyourdiet.webmd.com n WebMD Weight Loss Clinic

36. Pamphlet for Consumers

37. For Health Professionals

38. For Consumers

39. Meal Plan