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Shaping Change: Dietary Guidelines and MyPlate Cindy Wolff, MPA, PhD, RD Network for a Healthy California – Sierra Cascade Region Annual Face to Face Meeting.

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Presentation on theme: "Shaping Change: Dietary Guidelines and MyPlate Cindy Wolff, MPA, PhD, RD Network for a Healthy California – Sierra Cascade Region Annual Face to Face Meeting."— Presentation transcript:

1 Shaping Change: Dietary Guidelines and MyPlate Cindy Wolff, MPA, PhD, RD Network for a Healthy California – Sierra Cascade Region Annual Face to Face Meeting July 19, 2011

2 Overview MyPlate Dietary Guidelines MyPlate + Dietary Guidelines The new sodium guideline – we need help How does the Rethink Your Drink message fit?

3 The Times They are A Changin’: USDA Guidelines 1916 to 1930’s: “Food for Young Children” and “How to Select Food” Focus was on “protective foods” 1940’s: A Guide to Good Eating 7 food groups & number of servings needed Lacked specific serving sizes

4 1956 to 1970s: A Daily Food Guide 4 food groups and amounts from each group No guidance on fats, sugars, and calories

5 1979: Hassle-Free Daily Food Guide 5 th group was added to the Basic Four to focus on the need to moderate fats, sweets, and alcohol

6 1984: Food Wheel: A Pattern for Daily Food Choices Daily amounts of food for 3 calorie levels 5 food groups and amounts formed the basis for the Food Guide Pyramid

7 1992: Food Guide Pyramid Focused on variety, moderation, and proportion Included visualization of added fats and sugars in 5 food groups and in the tip

8 2005: MyPyramid Daily amount of food at 12 calorie levels Simplified illustration of “pyramid” concept Added a band for oils and the concept of physical activity

9 2011: MyPlate Different shape to help grab consumers’ attention Focuses on healthy eating Not intended to provide specific messages

10 Dietary Guidelines Established every 5 years starting in 1980. Developed via coordinated efforts by: 1.Health and Human Service’s Office of Disease Prevention and Health Promotion 2.USDA’s Center for Nutrition Policy and Promotion 3. Agricultural research Services 4. Independent Scientific Review Panel (2010)

11 1980 Dietary Guidelines Eat a variety of foods Maintain ideal weight Avoid too much fat, saturated fat and cholesterol Eat foods with adequate starch and fiber Avoid too much sugar Avoid too much sodium If you drink alcohol, do so in moderation

12 1985 Dietary Guidelines Same as 1980 Guidelines except ideal weight is replaced with desirable weight.

13 1990 Dietary Guidelines Changes from 1985 guidelines: Maintain healthy weight Choose a diet low in fat, saturated fat, and cholesterol Choose a diet with plenty of vegetables, fruits, and grain products Use sugar in moderation Use salt and sodium in moderation

14 1995 Dietary Guidelines Changes from 1990 guidelines: Balance food with physical activity to maintain or improve your weight

15 2000 Dietary Guidelines Changes from 1995 guidelines: Aim for healthy weight Keep food safe to eat

16 2005 Dietary Guidelines Key Recommendations : Adequate nutrients within calorie needs Weight management Physical activity Food groups to encourage Fats Carbohydrates Sodium and potassium Alcoholic beverages Food Safety

17 Limit Sweetened Beverages (Youtube)

18 2010 Dietary Guidelines Key Recommendations: Balance calories to manage weight Foods to reduce Foods and nutrients to increase Building healthy eating patterns

19 Dietary Guidelines & MyPlate How do we combine the 2 tools to convey a simple message?

20 Balancing Calories MyPlate Enjoy your food, but eat less Avoid oversized portions 2010 Guidelines Select eating pattern to meet nutrient and calorie needs Prevent/reduce overweight through improved eating and activity patterns Increase physical activity and reduce sedentary behaviors Assess how foods/beverages fit into a healthy pattern

21 Foods/Nutrients to Increase MyPlate Make half your plate fruits and vegetables Make at least half your grains whole grains Switch to fat-free or 1% milk 2010 Guidelines Increase fruits/vegetables Half of grains as whole grains. Increase fat-free/low-fat milk Use oils to replace solid fats Increase seafood Reduce high fat protein foods Choose foods rich in potassium, dietary fiber, calcium, and vitamin D

22 Foods/Nutrients to Reduce MyPlate Compare sodium in foods like soup, bread, and frozen meals and choose foods with less sodium Drink water instead of sugary drinks 2010 Guidelines Reduce sodium to <2,300 mg Reduce to <1,500 mg if:  51 yrs. or older  African Am. of any age  Hypertension, diabetes, kidney disease The 1,500 mg goal applies to 50% of U.S. population Consume less than 300 mg per day of cholesterol

23 Foods/Nutrients to Reduce (cont.) 2010 Guidelines <10% calories from sat. fat Minimize trans fat Reduce calories from sugars Limit refined grains If alcohol is consumed, consume in moderation:  ≤ 1 drink for women  ≤ 2 drinks for men

24 The Sodium Challenge: Motivation and Education Needed Americans consumes approx. double recommendation 1 in 10 adults meet their recommendation for sodium 80% of sodium is from processed and restaurant foods Sodium and calories increase and decrease together We need help from the food industry

25 McDonald’s Menu Label Display

26 Calories are easily visible when placing an order Nutrition menu available upon request Sodium is listed for individual foods, not meals

27 McDonald's Online Nutrition Menu

28 Salad Dressings: Sodium Landmines

29 Chipotle Nutrition Menu Display

30 Chipotle Nutrition Labeling Calorie content is easy to see A nutrition menu is available at the start of the line Sodium is specific to each food or beverage

31 Chipotle Nutrition Menu

32 Olive Garden’s Nutrition Menu

33 Olive Garden Calories are the only nutrition info. on the menu A nutrition menu is available upon request Sodium is specified per food item

34 Olive Garden: Heavy on the Salt!

35 Choices: Worse vs. Less Worse McDonalds: Hamburger, med. fries, coke = 800 mg Avoid angus bacon & cheese at 2070 mg Chipotle: Rice, bean, meat, salsa, cheese burrito=1700 mg Avoid carnitas, pinto beans, chili salsa at ~= 500 mg each Olive Garden: Linguine alla marinara = 900 mg Avoid Tour of Italy at 3,830 mg  Breadsticks =400 mg sodium  Salad with dressing = 1930 mg NOTE: These values are typical for restaurants.

36 Rethink Your Drink Main contributors to weight gain: 1 st Chips 2 nd Potatoes, e.g. French fries 3 rd Sweetened beverages 4 th Red meat Area children consume ~1.4 svg/day Overweight consume >2/d Goal: ≤ 3 svgs per week (AHA)

37 MyPlate + Guidelines  RTYD MyPlate: Drink water instead of sugary drinks Dietary Guidelines: Assess how foods/beverages fit into a healthy pattern

38 CA Obesity Prevention Think Tank May 6, 2011 3 Priorities: 1. Decrease sugary beverage consumption 2. Increase physical activity 3. Increase consumption of healthier foods Need comprehensive policy/environmental strategies to change social norms and promote drinking water: 1. A counter-marketing campaign 2. State and local policies to decrease availability for sweetened beverages and increase access to water 3. Limit marketing to children 4. Provide nutrition education on sugar content of sugary drinks

39 RTYD Campaign (Flash Slide)

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