Dietary Guidelines for Americans - SchoolNutritionAndFitness.com

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key terMs to know Several terms are used throughout DietaryGuidelines for Americans, 2010 and are essentialto understanding the principles and recommendationsdiscussed:calorie balance. The balance between caloriesconsumed in foods and beverages and caloriesexpended through physical activity and metabolicprocesses.eating pattern. The combination of foodsand beverages that constitute an individual’scomplete dietary intake over time.nutrient dense. Nutrient-dense foods andbeverages provide vitamins, minerals, andother substances that may have positive healtheffects with relatively few calories. The term“nutrient dense” indicates that the nutrientsand other beneficial substances in a food havenot been “diluted” by the addition of caloriesfrom added solid fats, added sugars, or addedrefined starches, or by the solid fats naturallypresent in the food. Nutrient-dense foods andbeverages are lean or low in solid fats, andminimize or exclude added solid fats, sugars,starches, and sodium. Ideally, they also arein forms that retain naturally occurring components,such as dietary fiber. All vegetables,fruits, whole grains, seafood, eggs, beans andpeas, unsalted nuts and seeds, fat-free andlow-fat milk and milk products, and lean meatsand poultry—when prepared without addingsolid fats or sugars—are nutrient-dense foods.For most Americans, meeting nutrient needswithin their calorie needs is an important goalfor health. Eating recommended amounts fromeach food group in nutrient-dense forms is thebest approach to achieving this goal and buildinga healthy eating pattern.Finally, the document has additional appendicescontaining nutritional goals for age-gender groupsbased on the Dietary Reference Intakes and theDietary Guidelines recommendations (Appendix 5),estimated calorie needs per day by age, gender, andphysical activity level (Appendix 6), the USDA FoodPatterns and DASH Eating Plan (Appendices 7–10),tables that support individual chapters (Appendices11–15), and a glossary of terms (Appendix 16).sources of informationFor more information about the articles and reportsused to inform the development of the DietaryGuidelines for Americans, readers are directed to theReport of the Dietary Guidelines Advisory Committeeon the Dietary Guidelines for Americans, 2010 and therelated Nutrition Evidence Library website (http://www.nutritionevidencelibrary.gov). Unless otherwisenoted, usual nutrient, food group, and selecteddietary component intakes by Americans are drawnfrom analyses conducted by the National CancerInstitute (NCI), 23 a component of HHS’s NationalInstitutes of Health, and by USDA’s AgriculturalResearch Service (ARS), 24 using standard methodologiesand data from the National Health andNutrition Examination Survey (NHANES). Additionalreferences are provided throughout this document,where appropriate.iMPortance of the dietaryguidelines for health ProMotionand disease PreventionA growing body of scientific evidence demonstratesthat the dietary and physical activity recommendationsdescribed in the Dietary Guidelines for Americansmay help people attain and maintain a healthyweight, reduce the risk of chronic disease, andpromote overall health. These recommendationsaccommodate the varied food preferences, culturaltraditions, and customs of the many and diversegroups who live in the United States.A basic premise of the Dietary Guidelines is thatnutrient needs should be met primarily throughconsuming foods. Foods provide an array of nutrientsand other components that are thought tohave beneficial effects on health. Americans shouldaim to consume a diet that achieves the Institute23. National Cancer Institute (NCI). Usual dietary intakes: food intakes, U.S. population, 2001–2004. Risk Factor Monitoring and Methods. http://riskfactor.cancer.gov/diet/usualintakes/pop/#results. Updated January 15, 2009. Accessed April 10, 2010.24. Agricultural Research Service (ARS). Nutrient intakes from food: mean amounts consumed per individual, one day, 2005–2006. Food Surveys ResearchGroup, ARS, U.S. Department of Agriculture. www.ars.usda.gov/ba/bhnrc/fsrg. 2008. Accessed April 10, 2010.5DIETARY GUIDELINES FOR AMERICANS, 2010 | Chapter One
of Medicine’s most recent Dietary ReferenceIntakes (DRIs), which consider the individual’s lifestage, gender, and activity level. In some cases,fortified foods and dietary supplements may beuseful in providing one or more nutrients thatotherwise may be consumed in less than recommendedamounts. Another important premiseof the Dietary Guidelines is that foods should beprepared and handled in a way that reduces riskof foodborne illness. All of these issues are discussedin detail in the remainder of this documentand its appendices.uses of the Dietary GuiDelinesfor americans, 2010As with previous editions, Dietary Guidelines forAmericans, 2010 forms the basis for nutritionpolicy in Federal food, nutrition, education, andinformation programs. This policy document hasseveral specific uses.development of educational materials andcommunicationsThe information in this edition of Dietary Guidelinesfor Americans is used in developing nutrition educationand communication messages and materials.For example, Federal dietary guidance publicationsare required by law to be consistent with theDietary Guidelines.When appropriate, specific statements in DietaryGuidelines for Americans, 2010 indicate the strengthof the evidence (e.g., strong, moderate, or limited)related to the topic as summarized by the 2010Dietary Guidelines Advisory Committee. Thestrength of evidence is provided so that users areinformed about how much evidence is availableand how consistent the evidence is for a particularstatement or recommendation. This information isuseful for educators when developing programs andtools. Statements supported by strong or moderateevidence can and should be emphasized in educationalmaterials over those with limited evidence.When considering the evidence that supports arecommendation, it is important to recognize thedifference between association and causation. Twofactors may be associated; however, this associationdoes not mean that one factor necessarilydescriBing the strength ofthe evidenceThroughout this document, the Dietary Guidelinesnote the strength of evidence supportingits recommendations:strong evidence reflects consistent, convincingfindings derived from studies with robustmethodology relevant to the populationof interest.Moderate evidence reflects somewhat lessevidence or less consistent evidence. The bodyof evidence may include studies of weakerdesign and/or some inconsistency in results.The studies may be susceptible to some bias,but not enough to invalidate the results, or thebody of evidence may not be as generalizable tothe population of interest.limited evidence reflects either a small numberof studies, studies of weak design, and/orinconsistent results.For more information about evaluating thestrength of evidence, go to http://www.nutritionevidencelibrary.gov.causes the other. Often, several different factorsmay contribute to an outcome. In some cases,scientific conclusions are based on relationshipsor associations because studies examining causeand effect are not available. When developingeducation materials, the relationship of associatedfactors should be carefully worded so that causationis not suggested.development of nutrition-related programsThe Dietary Guidelines aid policymakers in designingand implementing nutrition-related programs.For example, the Federal Government uses theDietary Guidelines in developing nutrition assistanceprograms such as the National Child NutritionPrograms and the Elderly Nutrition Program. TheDietary Guidelines also provide the foundation forthe Healthy People national health promotion anddisease prevention objectives related to nutrition,DIETARY GUIDELINES FOR AMERICANS, 2010 | Chapter One 6
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Chapter 6Helping AmericansMake Heal
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prevention strategies, the framewor
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aPPendix 1. GUIDANCE FOR SPECIFIC P
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taBle a2 -1. key consumer Behaviors
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taBle a2 - 1. key consumer Behavior
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taBle a2 - 1. key consumer Behavior
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aPPendix 3. FOOD SAFETY PRINCIPLES
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taBle a3-1. recommended safe Minimu
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aPPendix 4. USING THE FOOD LABEL TO
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taBle a4-2. examples of added sugar
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notes for aPPendix 5.aDietary Guide
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aPPendix 7. USDA FOOD PATTERNSFor e
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aPPendix 8. LACTO-OVO VEGETARIAN AD
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aPPendix 10. THE DASH EATING PLAN A
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aPPendix 11. ESTIMATED EPA AND DHA
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aPPendix 12. SELECTED FOOD SOURCES
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aPPendix 16. GLOSSARY OF TERMSadded
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that either cannot be synthesized b
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Customarily Consumed (RACC) for foo
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Notes
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