Dietary Guidelines for Americans - SchoolNutritionAndFitness.com

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contentsexecutive summary.................................................................................................. viiichapter 1 introduction.................................................................................................1Developing the Dietary Guidelines for Americans, 2010 ............................................................2A Roadmap to the Dietary Guidelines for Americans, 2010 ......................................................4Sources of Information.......................................................................................................... 5Importance of the Dietary Guidelines for Health Promotion and Disease Prevention .......5Uses of the Dietary Guidelines for Americans, 2010....................................................................6Development of Educational Materials and Communications................................... 6Development of Nutrition-Related Programs.................................................................. 6Development of Authoritative Statements...................................................................... 7chapter 2 Balancing calories to Manage weight...................................................... 8Key Recommendations .................................................................................................................. 9An Epidemic of Overweight and Obesity.................................................................................. 9Contributing to the Epidemic: An Obesogenic Environment............................................. 10Current Dietary Intake .................................................................................................................. 11Calorie Balance: Food and Beverage Intake.............................................................................13Understanding Calorie Needs ............................................................................................13Carbohydrate, Protein, Fat, and Alcohol ......................................................................... 14Does Macronutrient Proportion Make a Difference for Body Weight?Individual Foods and Beverages and Body Weight .......................................................15Placing Individual Food Choices Into an Overall Eating Pattern................................16Calorie Balance: Physical Activity..............................................................................................17Principles for Promoting Calorie Balance and Weight Management ...............................17Improving Public Health Through Diet and Physical Activity.............................................19chapter 3 foods and food components to reduce .................................................20Key Recommendations .................................................................................................................21Supporting the Recommendations ............................................................................................21Sodium......................................................................................................................................21Fats ...........................................................................................................................................24Saturated Fatty AcidsTrans Fatty AcidsCholesterolCalories From Solid Fats and Added Sugars ..................................................................27Solid FatsAdded SugarsWhy Solid Fats and Added Sugars Are a Particular ConcernRefined Grains .......................................................................................................................29Alcohol ....................................................................................................................................30Chapter Summary.........................................................................................................................32ivDIETARY GUIDELINES FOR AMERICANS, 2010
chapter 4 foods and nutrients to increase............................................................. 33Key Recommendations ................................................................................................................34Recommendations for Specific Population Groups .....................................................34Supporting the Recommendations ...........................................................................................35Vegetables and Fruits ..........................................................................................................35Grains.......................................................................................................................................36Whole GrainsMilk and Milk Products .......................................................................................................38Protein Foods .........................................................................................................................38SeafoodOils ...........................................................................................................................................39Nutrients of Concern .......................................................................................................... 40PotassiumDietary FiberCalciumVitamin DAdditional Nutrients of Concern for Specific GroupsChapter Summary.........................................................................................................................42chapter 5 Building healthy eating Patterns............................................................43Key Recommendations ................................................................................................................43Research Informs Us about Healthy Eating Patterns .......................................................... 44Research on Dietary Approaches to Stop Hypertension (DASH) .......................... 44Research on Mediterranean-Style Eating Patterns ..................................................... 44Research on Vegetarian Eating Patterns.........................................................................45Common Elements of the Healthy Eating Patterns Examined..................................45Principles for Achieving a Healthy Eating Pattern ............................................................... 46Focus on Nutrient-Dense Foods ...................................................................................... 46Remember that Beverages Count.....................................................................................47Follow Food Safety Principles ........................................................................................... 48Consider the Role of Supplements and Fortified Foods..............................................49Putting the Principles for a Healthy Eating Pattern Into Action ....................................... 50USDA Food Patterns ........................................................................................................... 50Vegetarian Adaptations of the USDA Food Patterns ..................................................52DASH Eating Plan .................................................................................................................53Chapter Summary.........................................................................................................................53chapter 6 helping americans Make healthy choices ............................................ 55A Call to Action .............................................................................................................................57Ensure that All Americans Have Access to Nutritious Foods and Opportunities for Physical Activity ............................................................................57Facilitate Individual Behavior Change Through Environmental Strategies ............58Set the Stage for Lifelong Healthy Eating, Physical Activity, and Weight Management Behaviors...........................................................................58Chapter Summary.........................................................................................................................59Resource List ..................................................................................................................................59DIETARY GUIDELINES FOR AMERICANS, 2010v
Page 2: This publication may be viewed and
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Page 18 and 19: key terMs to know Several terms are
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Chapter 5Building HealthyEating Pat
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many cases, below the median intake
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sprinkled with sugar, and fat-free
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coPing with foodallergies or intole
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taBle 5-1. eating Pattern compariso
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The changes made in the protein foo
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Chapter 6Helping AmericansMake Heal
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prevention strategies, the framewor
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• Reduce children’s screen (tel
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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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