2010 Dietary Guidelines

Dietary Guidelines

In 1980 Nutrition and Your Health: Dietary Guidelines for Americans was issued "in response to the public's desire for authoritative, consistent guidelines on diet and health"; today, these guidelines still represent the "federal nutrition policy established jointly by the US Department of Agriculture and the US Department of Health and Human Services" which is updated at least every five years (Slavin, 2012).  The fundamental goals of the Dietary Guidelines is to "provide science-based advice for individuals... to help prevent chronic disease and promote health (Slavin, 2012).  Over the last two decades, the Dietary Guidelines have evolved from a short consumer brochure to a 95 page document with specific percentage specification for daily intake of food groups (Slavin, 2012). 

Topic Areas for 2010 Dietary Guidelines

1. Balancing calories to manage weight.

People who manage body weight and stay active tend to be healthier than those who do not, therefore balancing calories to manage weight is the priority topic for the Dietary Guidelines (Sizer & Whitney, 2012).  The guidelines suggests that people who are overweight should reduce the calories that are consumed and increase physical exercise, and people who are underweight should increase the calories that are consumed.  Furthermore, the guidelines encourage people to maintain the appropriate calorie balance during different life cycles, including: pregnancy, infancy, childhood, adolescence, and adulthood (Sizer & Whitney, 2012).

2.  Foods and food components to reduce.

Americans are encouraged to monitor their sodium intake and keep it at less than 2,300 milligrams per day; for individuals who are over 50, African American, or suffer from hypertension, diabetes, or chronic kidney disease should reduce their sodium intake to 1,500 milligrams per day (Sizer & Whitney, 2012).  The consumption of saturated fat should be reduced to less than 10 percent of calories; saturated fat should be replaced with monounsaturated and polyunsaturated fatty acids (Sizer & Whitney, 2012).  An individual should consume less than 300 milligrams of cholesterol a day and should keep the consumption of trans fatty acids as low as possible (Sizer & Whitney, 2012).  As a general rule, individuals should reduce the intake of calories from solid fats and added sugars and limit the consumption of foods that contain refined grans (Sizer & Whitney, 2012).  Finally, if alcohol is consumed, it should be consumed in moderation; women should limit consumption to one drink a day and men should limit consumption to two drinks per day (Sizer & Whitney, 2012). 

3. Foods and nutrients to increase.

Individuals are encouraged to increase their fruit and vegetable intake; generally, a variety of vegetables are recommended, especially those that are dark-green and red and orange, as well as including beans and peas into the diet (Sizer & Whitney, 2012).  Half of all grains consumed should be whole-grains, refined grains should be replaced with whole grains (Sizer & Whitney, 2012).  Individuals are encouraged to consume fat-free or low-fat dairy products, including: milk, yogurt, cheese, and fortified soy beverages (Sizer & Whitney, 2012).  A variety of protein is very important, and individuals should include an assortment of seafood, lean meat, poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds (Sizer & Whitney, 2012).  Finally, individuals should "choose foods that provide more potassium, dietary fiber, calcium, and vitamin D" these nutrients are found in vegetables, fruits, whole grains, and milk products (Sizer & Whitney, 2012, p. 36). 

4. Building healthy eating patterns.

Individuals should choose food options over a variety of different foods that meet these nutritional recommendations.  Individuals should account for all food consumed, and maintain the appropriate calorie level.  Individuals should always follow food safety recommendations when preparing and eating foods (Sizer & Whitney, 2012). 

References:

Sizer, F. & Whitney, E. (2012).  Nutrition: Concepts and Controversies, MyPlate Update (12th ed.).  Mason, OH: Cengage Learning.

Slavin, J. (2012). Beverages and body weight: challenges in the evidence-based review process of the Carbohydrate Subcommittee from the 2010 Dietary Guidelines Advisory Committee. Nutrition Reviews, 70S111-20. doi:http://dx.doi.org.proxy-library.ashford.edu/10.1111/j.1753-4887.2012.00537.x