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07-Lecture - History of USDAs Food Guidance Food for Young...

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1 History of USDA’s Food Guidance 1940s 1950s-1960s 1970s 1992 2005 Food for Young Children 1916
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2 Basic Four & key nutrients 1. Dairy - calcium 2. Meat - protein 3. Vegetables&Fruits - vitamins A&C 4. Bread & Grains - energy --1992-- Food Guide Pyramid Dietary Reference Intakes (DRIs) National Academy of Sciences, Institute of Medicine Recommended intake levels for vitamins, minerals, and macronutrients Current recommendations issued from 1997-2004 Dietary Guidelines for Americans , 2005 Dietary recommendations for health promotion and chronic disease prevention Based on Dietary Guidelines Advisory Committee report, public comments For policymakers, health professionals
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3 Set Nutrient Goals What level of nutrients should each food intake pattern strive for? Goals based on Dietary Reference Intakes* and/or Dietary Guidelines standards for 9 Vitamins 8 Minerals 8 Macronutrients (protein, carbohydrates, fats) Separate nutrient goals set for each age/sex group based on their needs *From the National Academy of Sciences Institute of Medicine Focus on fruits. Vary your veggies. Get your calcium-rich foods. Make half your grains whole. Go lean with protein. Know the limits on fats, salt, and sugars. Key food group messages from the Dietary Guidelines and MyPyramid: http://www.mypyramid.gov/ 1990 NUTRITION LABELING AND EDUCATION ACT requires all packaged foods to bear nutrition labeling. The law authorizes some health claims for foods. The food ingredient panel, serving sizes, and terms such as "low fat" and "light" are standardized. 1994 DIETARY SUPPLEMENT HEALTH AND EDUCATION ACT This act defines "dietary supplements" and "dietary ingredients" and classifies them as food.
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4 t Milk 2% Milkfat Nonfat MyPyramid USDA’s New Food Guidance System United States Department of Agriculture Center for Nutrition Policy & Promotion Food Groups are Color Coded
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5 Message: Moderation In the Dietary Guidelines: Limit intake of saturated and trans fats, and choose products low in these fats. Make choices of meat, poultry, dry beans, and milk products that are lean, low-fat, or fat-free. Choose and prepare foods and beverages with little added sugars or calorie sweeteners. In MyPyramid graphic: Food group bands narrow from bottom to top suggesting to eat nutrient-dense forms of foods. Discretionary Calories May be used to: Increase amount of food selected from a food group Consume foods that are not in the lowest fat form—such as 2% milk or medium-fat meat or items that contain added sugars Add oil, fat, or sugar to foods Consume alcohol (for those who consume alcohol) MyPyramid Recommendations Compared to Consumption Increases Current Consumption Decreases Fruits Vegetables Grains Meat & Beans Milk Bars show percent change needed in consumption to meet recommendations Fat, Oil & Added Sugars Allowances Compared to Consumption Solid fats Oils Added sugars Increases Current Consumption Decreases Bars show percent change needed in consumption to meet recommendations
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6 Grain Recommendations
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