Dietary Guidelines For

Americans, 2005
Kimberly F. Stitzel, MS, RD
Nutrition Advisor
Department of Health and Human Services
 Overview

• Dietary Guidelines process

• Overview of focus areas and
recommendations
• Finding Your Way to a HealthierYou
 What are the Dietary Guidelines?
• Science-based advice for ages 2+
Promote health, prevent chronic disease
• Federal nutrition policy/programs
• HHS/USDA – Legislated for every 5 yrs.
Components of the Guidelines
• Report of the DGAC on the Dietary Guidelines for
Americans, 2005-
www.health.gov/dietaryguidelines/dga2005/
• Dietary Guidelines for Americans, 2005
• Finding Your Way to a Healthier You: Based on the Dietary
Guidelines for Americans
• Implementation Tools
– DASH eating plan
– Food Label
– USDA Food Guidance System (Spring 2005)
– Toolkit for nutrition professionals
• www.healthierus.gov/dietaryguidelines
 Dietary Guidelines for Americans,
2005
• Policymakers, health
professionals
• DGAC report, public
comments
• Dietary recommendations for
chronic disease prevention
 Dietary Guidelines for
Americans, 2005
• 9 focus areas
• 23 general recommendations
• 18 specific population recommendations
(e.g. older Americans, children, African
Americans)
 Nine Focus Areas
• Adequate Nutrients • Fats
Within Calorie Needs • Carbohydrates
• Weight Management • Sodium and Potassium
• Physical Activity • Alcoholic Beverages
• Food Groups To • Food Safety
Encourage
 New for 2005
• Policy and consumer separate
• More recommendations
• More specificity in policy
• 2000 calorie reference diet
• Cups and ounces rather than servings
• Consumer research for messaging
 Adequate Nutrients Within
Calorie Needs
• Consume a variety of nutrient-dense foods
and beverages within and among the basic
food groups while choosing foods that limit
intake of saturated and trans fat,
cholesterol, added sugars, salt, and alcohol
• DASH and FGS examples of healthy eating
patterns
 New for 2005
• Specific, detailed eating patterns
DASH/USDA Food Guide
• 2000 calorie example
• Specific recommendations for:
– people over 50, women who may become
pregnant and those in first trimester, older adults,
dark skinned people, and people exposed to
insufficient UVB radiation
 Physical Activity
• Engage in regular physical activity and reduce
sedentary activities to promote health,
psychological well-being, and a health body
weight
• Achieve physical fitness by including
cardiovascular conditioning, stretching, and
resistance exercises.
• Children and adolescents – At least 60 minutes on
most, preferably all, days of the week.
 New for 2005
• Specificity of recommendations
– At least 30 minutes to reduce risk of chronic disease
– Up to 60 minutes of moderate to vigorous physical
activity may be needed to prevent gradual weight gain
that occurs over time
– 60 to 90 minutes of moderate-intensity physical activity
to sustain weight loss
• Recommendations for specific populations
 Weight Management

• To maintain body weight in a healthy range,

balance calories from foods and beverages with
calories expended.
• To prevent gradual weight gain over time, make
small decreases in food and beverage calories and
increase physical activity
 New for 2005
• For weight maintenance after loss- 60 to 90-
minutes of moderate-intensity PA per day to
sustain weight loss
• Specific recommendations for:
– Those who need to lose weight, overweight children,
pregnant women, breastfeeding women, overweight
adults and overweight children with chronic diseases
and/or on medication
 Food Groups To Encourage
• Consume sufficient amts. of fruits & vegetables
while staying within energy needs
– For 2000 calories: 2 cups of fruit, 2½ cups of
vegetables
• Choose a variety of fruits and vegetables
• Consume 3 oz. equivalents of whole grains
daily—at least half whole grains (rest enriched)
• Consume 3 cups per day of fat-free or low-fat
milk or equivalent milk products
 New for 2005
• Focus on cups instead of servings
• Increase in amount from dairy group (3 cups)
• Specific number recommended for whole grains
• Foods groups identified with disease prevention
• Specific recommendations for children and
adolescents
– At least half the grains should be whole grains
– Children 2 to 8 years should consume 2 cups fat-free or
low-fat milk or equivalent milk products
 Fats
• Consume less than 10 % of calories from saturated fatty
acids, less than 300 mg/day of cholesterol and keep trans
fatty acids as low as possible

• Total fat between 20 to 35 % with most fats from sources

of PUFAs and MUFAs, such as fish, nuts, and vegetable
oils

• Select and prepare meat, poultry, dry beans, and milk or

milk products that are lean, low-fat, or fat-free

• Limit intake of fats and oils high in saturated and/or trans

fatty acids
 New for 2005
• Focus on reducing trans and sat
• Increase emphasis on MUFAs and PUFAs
• Increase in range of total fat 20-35% (DRIs)
• Specific recommendations for children and
adolescents
– Total fat between 30-35 % calories (2 to 3 yo)
– Total fat between 25-35% calories (4 to 18 yo) with most
fats coming from PUFAs and MUFAs such as fish, nuts
and vegetable oils
 Carbohydrates
• Choose fiber-rich fruits, vegetables, and
whole grains
• Choose and prepare foods and beverages
with little added sugars or caloric
sweeteners, such as amounts suggested by
the DASH eating plan and FGS
• Consume sugar- and starch-containing
foods and beverages less frequently to
reduce caries
 New for 2005
• Focus on fiber
• Examples of food patterns with
quantifications of maximum added sugars
for healthful diet
 Sodium and Potassium
• Consume < 2,300 mg (~1 tsp. salt) of
sodium per day
• Choose and prepare foods with little salt. At
the same time, consume potassium-rich
foods, such as fruits and vegetables.
 New for 2005
• Specific recommendations for individuals
with hypertension, blacks, and middle-aged
and older adults
– Aim to consume no more than 1,500 mg of
sodium per day, and meet the potassium
recommendation (4,700 mg) with food.
 Alcoholic Beverages
• Those who choose to drink alcoholic beverages
should do so sensibly and in moderation – defined
as the consumption of up to one drink per day for
women and up to two drinks per day for men.
• Alcoholic beverages should not be consumed by
some individuals
• Alcoholic beverages should be avoided by
individuals engaging in activities that require
attention, skill, or coordination
 Food Safety
• To avoid microbial foodborne illness:
– Clean hands, food contact surfaces, and fruits and
vegetables. Meat and poultry should not be washed or
rinsed.
– Separate foods
– Cook foods to safe temperature
– Chill perishable foods promptly.
– Avoid unpasteurized milk, raw eggs, raw or
undercooked meat and poultry, unpasteurized juices,
and raw sprouts.
Consumer brochure
 Consumer Research
• Create messages that will inspire
individuals to seek more info
• Communicate scientifically accurate
concepts
 Finding Your Way to a Healthier
You: Based on the Dietary
Guidelines for Americans
• Feel better today. Stay healthy for tomorrow.
– Make smart choices from every food group
– Find your balance between food and physical
activity
– Get the most nutrition out of your calories
 Consumer Research Application
• Motivation is essential.
• Trust is important.
• The more and individual knows, the more
choices they have.
• Keep it simple, but true to the science.
 Toolkit

• In partnership with
ADA
• Dynamic
• Personalizable
 Toolkit for Health Professionals
• Background • DASH eating plan
• Communicating the • Working Together
Guidelines • Food Guidance
• Fact Sheets System
• Qs and As • Food Label
• Presentations • Meal Planning
• Tips
• Spanish Materials
www.healthierus.gov/dietaryguidelines