Dietary Guidelines for Americans - SchoolNutritionAndFitness.com

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Chapter 4Foods and Nutrientsto IncreaseA wide variety of nutritious foods are available in theUnited States. However, many Americans do not eatthe array of foods that will provide all needed nutrientswhile staying within calorie needs. In the United States,intakes of vegetables, fruits, whole grains, milk and57milk products, and oils are lower than recommended.As a result, dietary intakes of several nutrients—potassium,dietary fiber, calcium, and vitamin D—are lowenough to be of public health concern for both adultsand children. Several other nutrients also are of concernfor specific population groups, such as folic acidfor women who are capable of becoming pregnant.This chapter describes food choices that shouldbe emphasized to help Americans close nutrientgaps and move toward healthful eating patterns.Recommendations arebased on evidence thatconsuming these foodswithin the context of anoverall healthy eatingpattern is associatedwith a health benefit ormeeting nutrient needs.Guidance on foodfor More inforMationSee chapter 5 for adescription of and additionalinformation about suggestedhealthy eating patternsand their food group intakerecommendations.choices for a healthy eating pattern generally groupsfoods based on commonalities in nutrients providedand how the foods are viewed and used by consumers.The following recommendations provide adviceabout making choices from all food groups whilebalancing calorie needs.57. Milk and milk products also can be referred to as dairy products.33DIETARY GUIDELINES FOR AMERICANS, 2010 | Chapter Four
Key RecommendationsIndividuals should meet the followingrecommendations as part of a healthy eatingpattern and while staying within their calorieneeds.Increase vegetable and fruit intake.Eat a variety of vegetables, especially darkgreenand red and orange vegetables andbeans and peas.Consume at least half of all grains as wholegrains. Increase whole-grain intake byreplacing refined grains with whole grains.Increase intake of fat-free or low-fat milk andmilk products, such as milk, yogurt, cheese,or fortified soy beverages. 58Choose a variety of protein foods, whichinclude seafood, lean meat and poultry, eggs,beans and peas, soy products, and unsaltednuts and seeds.Increase the amount and variety of seafoodconsumed by choosing seafood in place ofsome meat and poultry.Replace protein foods that are higher in solidfats with choices that are lower in solid fatsand calories and/or are sources of oils.Use oils to replace solid fats where possible.Choose foods that provide more potassium,dietary fiber, calcium, and vitamin D, whichare nutrients of concern in American diets.These foods include vegetables, fruits, wholegrains, and milk and milk products.Recommendations for SpecificPopulation GroupsWomen capable of becoming pregnant 59Choose foods that supply heme iron,which is more readily absorbed by the body,additional iron sources, and enhancersof iron absorption such as vitaminC-rich foods.Consume 400 micrograms (mcg) per dayof synthetic folic acid (from fortified foodsand/or supplements) in addition to foodforms of folate from a varied diet. 60Women who are pregnant orbreastfeeding 59Consume 8 to 12 ounces of seafood per week from a variety of seafood types. Due to their methyl mercury content, limit white (albacore) tuna to 6 ounces per week and do not eat the following four types of fish: tilefish, shark, swordfish, and king mackerel. If pregnant, take an iron supplement as recommended by an obstetrician or other health care provider.Individuals ages 50 years and olderConsume foods fortified with vitaminB 12 , such as fortified cereals, or dietarysupplements.58. Fortified soy beverages have been marketed as “soymilk,” a product name consumers could see in supermarkets and consumer materials. However,FDA’s regulations do not contain provisions for the use of the term soymilk. Therefore, in this document, the term “fortified soy beverage” includes productsthat may be marketed as soymilk.59. Includes adolescent girls.60. “Folic acid” is the synthetic form of the nutrient, whereas “folate” is the form found naturally in foods.DIETARY GUIDELINES FOR AMERICANS, 2010 | Chapter Four 34
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