Dietary Guidelines for Americans - SchoolNutritionAndFitness.com

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aPPendix 1. GUIDANCE FOR SPECIFIC POPULATION GROUPSThe Dietary Guidelines for Americans, 2010 is intendedfor Americans ages 2 years and older, including thosewho are at increased risk of chronic disease. Topic areasthat provide additional guidance for specific populationgroups are listed below along with the chapter and pagenumber where the information can be found.topic areachapter Page no.children and adolescentsHealthy body weight 2 and 6 9, 10, 58Physical activity 2 and 6 17, 18, 58, 59Limits on screen time 2 and 6 19, 59Breakfast 2 19Sugar-sweetened beverages 2 and 5 16, 47–48100% juice 2, 4, and 5 16, 36, 47Alcohol consumption 3 21, 31Iron intake (adolescent girls) 4 34, 41women capable of Becoming Pregnant aHealthy body weight 2 9, 10Iron intake 4 34, 41Folic acid intake 4 and 5 34, 41–42, 49women who are Pregnant aGestational weight gain 2 and 6 9, 10, 58Alcohol consumption 3 31Seafood consumption 4 34, 39Iron supplementation 4 and 5 34, 41, 49women who are BreastfeedingAlcohol consumption 3 31Seafood consumption 4 34, 39older adultsHealthy body weight 2 9, 10, 18Sodium intake 3 21, 22, 23, 24Vitamin B 12 4 and 5 34, 42, 49adults at high risk of chronic diseaseHealthy body weight (overweight and obese adults) 2 16, 17, 18, 19Saturated fat and cholesterol intake (adults at risk of cardiovascular disease) 3 24, 27Sodium intake (adults with hypertension and African Americans) 3 21, 24Alcohol consumption (adults taking certain medications; adults with certain medicalconditions) 3 32Potassium intake (adults with hypertension and African Americans) 4 40a. Includes adolescent girls.61 DIETARY GUIDELINES FOR AMERICANS, 2010
aPPendix 2. KEY CONSUMER BEHAVIORS AND POTENTIAL STRATEGIES FORPROFESSIONALS TO USE IN IMPLEMENTING THE 2010 DIETARY GUIDELINESThe Dietary Guidelines for Americans, 2010 includesrecommendations based on the most recentevidence-based review of nutrition science. Twooverarching concepts emerge from these recommendations:maintain calorie balance to achieveand sustain a healthy weight; and focus on nutrientdensefoods and beverages. Brief descriptions ofthese concepts are provided to the right.Health professionals, educators, policymakers, andother professionals will use the Dietary Guidelines forAmericans, 2010 to help the American public leadhealthy lives. This section, which includes a table ofkey consumer behaviors and potential strategies, or“how-tos,” is designed to assist these professionalsas they encourage healthy habits. For practicalpurposes, this table is organized by 12 specific topicareas (calorie intake, physical activity, vegetables,fruits, milk and milk products, protein foods, grains,oils and fats, added sugars, sodium, alcohol, andfood safety).the strategies presented in the table are notevidence-based recommendations. they are presentedas helpful hints that could be tailoredfor different individuals or groups.When working with consumers, professionalsshould draw from research and use theory-basedapproaches when possible. Ultimately, successfulconsumer messages will vary based on the targetaudience and should be tested with the specifictarget audience before use. Therefore, the potentialstrategies in the following table are intended tobe a conceptual starting point for further messagedevelopment and not a definitive or comprehensiveresource.overarching concePtsMaintain calorie balance to achieve andsustain a healthy weightControl total calorie intake to manage bodyweight. For most people, this will meanconsuming fewer calories by making informedfood and beverage choices. Increase physicalactivity and reduce time spent in sedentarybehaviors.focus on nutrient-dense foods and beveragesIncrease intake of foods that are consumedbelow recommended amounts. For mostpeople, this means choosing more vegetables,fruits, whole grains, fat-free or low-fat milkand milk products, seafood, and oils.Reduce intake of foods and food componentsconsumed in excessive amounts. For mostpeople, this means consuming fewer foodsand beverages high in solid fats (sources ofsaturated and trans fatty acids), added sugars,and sodium (i.e., consume these foods andbeverages less often and in small amounts).If alcohol is consumed at all, it should beconsumed in moderation and only by adults oflegal drinking age.DIETARY GUIDELINES FOR AMERICANS, 2010 62
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