Dietary Guidelines for Americans - SchoolNutritionAndFitness.com

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appendicesappendix 1 Guidance for Specific Population Groups...................................................61 appendix 2 Key Consumer Behaviors and Potential Strategies for Professionals to Use in Implementing the 2010 Dietary Guidelines..........................62 appendix 3 Food Safety Principles and Guidance for Consumers............................69 appendix 4 Using the Food Label to Track Calories, Nutrients, and Ingredients.....73appendix 5 Nutritional Goals for Age-Gender Groups, Based on Dietary Reference Intakes and Dietary Guidelines Recommendations.....................76appendix 6 Estimated Calorie Needs per Day by Age, Gender, andPhysical Activity Level (Detailed) .......................................................................................78appendix 7 USDA Food Patterns.......................................................................................79 appendix 8 Lacto-Ovo Vegetarian Adaptation of the USDA Food Patterns...........81appendix 9 Vegan Adaptation of the USDA Food Patterns .......................................82 appendix 10 The DASH Eating Plan at Various Calorie Levels..................................83appendix 11 Estimated EPA and DHA and Mercury Content in 4 Ounces of Selected Seafood Varieties...............................................................................................85appendix 12 Selected Food Sources Ranked by Amounts of Potassium and Calories per Standard Food Portion............................................................................87 appendix 13 Selected Food Sources Ranked by Amounts of Dietary Fiber and Calories per Standard Food Portion .................................................................88appendix 14 Selected Food Sources Ranked by Amounts of Calcium and Calories per Standard Food Portion............................................................................89 appendix 15 Selected Food Sources Ranked by Amounts of Vitamin D and Calories per Standard Food Portion........................................................................... 90 appendix 16 Glossary of Terms ..........................................................................................91viDIETARY GUIDELINES FOR AMERICANS, 2010
list of tablestable 2-1 Obesity in America…Then and Now ............................................................... 10table 2-2 Top 25 Sources of Calories Among Americans Ages 2 Years and Older, NHANES 2005–2006..........................................................................12 table 2-3 Estimated Calorie Needs per Day by Age, Gender, and Physical Activity Level.................................................................................................... 14 table 2-4 Recommended Macronutrient Proportions by Age....................................15table 2-5 2008 Physical Activity Guidelines ..................................................................18table 5-1 Eating Pattern Comparison: Usual U.S. Intake, Mediterranean, DASH, and USDA Food Patterns, Average Daily Intake at or Adjusted to a 2,000 Calorie Level..................................................................................................................51 table 5-2 USDA Food Patterns—Food Groups and Subgroups .................................52table 5-3 Average Daily Amounts in the Protein Foods Group in the USDA Food Pattern at the 2,000 Calorie Level and its Vegetarian Adaptations ..........................53list of figuresfigure 3-1 Estimated Mean Daily Sodium Intake, by Age–GenderGroup, NHANES 2005–2006 ..............................................................................................22 figure 3-2 Sources of Sodium in the Diets of the U.S. Population Ages 2 Years and Older, NHANES 2005–2006..............................................................22figure 3-3 Fatty Acid Profiles of Common Fats and Oils.............................................25figure 3-4 Sources of Saturated Fat in the Diets of the U.S. Population Ages 2 Years and Older, NHANES 2005–2006..............................................................26figure 3-5 Sources of Solid Fats in the Diets of the U.S. Population Ages 2 Years and Older, NHANES 2003–2004..............................................................28figure 3-6 Sources of Added Sugars in the Diets of the U.S. Population Ages 2 Years and Older, NHANES 2005–2006.........................................29figure 3-7 Sources of Refined Grains in the Diets of the U.S. Population Ages 2 Years and Older, NHANES 2003–2004.........................................30figure 4-1 Three Ways to Make at Least Half of Total Grains Whole Grains.........37 figure 5-1 How Do Typical American Diets Compare to Recommended Intake Levels or Limits?......................................................................................................... 46 figure 5-2 Examples of the Calories in Food Choices that are not in Nutrient-Dense Forms and the Calories in Nutrient-Dense Forms of these Foods.................47 figure 6-1 A Social-Ecological Framework for Nutrition and Physical Activity Decisions...................................................................................................56 DIETARY GUIDELINES FOR AMERICANS, 2010vii
Page 2: This publication may be viewed and
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Page 7: chapter 4 foods and nutrients to in
Page 18 and 19: key terMs to know Several terms are
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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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