1 / 39

Shaping Change: Dietary Guidelines and MyPlate

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. Overview. MyPlate Dietary Guidelines MyPlate + Dietary Guidelines The new sodium guideline – we need help

kali
Download Presentation

Shaping Change: Dietary Guidelines and MyPlate

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

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 • 5th 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: • Health and Human Service’s Office of Disease Prevention and Health Promotion • USDA’s Center for Nutrition Policy and Promotion • 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. McDonald’s Menu Label Display • 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: • 1st Chips • 2nd Potatoes, e.g. French fries • 3rd Sweetened beverages • 4th 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: • Decrease sugary beverage consumption • Increase physical activity • Increase consumption of healthier foods Need comprehensive policy/environmental strategies to change social norms and promote drinking water: • A counter-marketing campaign • State and local policies to decrease availability for sweetened beverages and increase access to water • Limit marketing to children • Provide nutrition education on sugar content of sugary drinks

  39. RTYD Campaign (Flash Slide)

More Related