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The Importance of NUTRITION: Understanding the New Food Pyramid

The Importance of NUTRITION: Understanding the New Food Pyramid. Eleanor B. Pella, M.S., R.D., L.D.N. Nutrition Program Manager Pennsylvania Department of Health. 2005: MyPyramid.gov. Activity Proportionality Moderation Variety

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The Importance of NUTRITION: Understanding the New Food Pyramid

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  1. The Importance ofNUTRITION:Understanding the New Food Pyramid Eleanor B. Pella, M.S., R.D., L.D.N. Nutrition Program Manager Pennsylvania Department of Health

  2. 2005: MyPyramid.gov Activity Proportionality Moderation Variety Personalization Gradual Improvement

  3. History of USDA’s Food Guidance Food for Young Children 1992 1916 1940s 1970s 2005 1950s-1960s

  4. Reasons for Revisions: Updating the Science • To ensure that the guidance reflects the latest nutrition science • New nutrient standards - Dietary Reference Intakes (DRI) • New Dietary Guidelines • Food consumption and composition data

  5. Food Intake Patterns • Completed in concert with the development of the Dietary Guidelines for Americans 2005 • Published in 2005 Dietary Guidelines • 12 patterns - ranging from 1000 to 3200 calories - to meet varied needs. (www.healthierus.gov/dietaryguidelines)

  6. Whole Grains RefinedGrains Grain Recommendations Compared to Consumption Consumed* Recommended* *Females 31-50

  7. Color-Coded Food Groups

  8. Message: Moderation In the Dietary Guidelines: • Limit intake of saturated and trans fats, and choose products low in these fats. • Make choices of meat, poultry, dry beans, and milk products that are lean, low-fat, or fat-free. • Choose and prepare foods and beverages with little added sugars or calorie sweeteners. In MyPyramid graphic: • Food group bands narrow from bottom to top suggesting to eat nutrient-dense forms of foods.

  9. Message: Variety In the Dietary Guidelines: • Consume a variety of nutrient-dense foods and beverages within and among the basic food groups. In MyPyramid graphic: • Color bands represent that all food groups are needed each day for health.

  10. Message: Proportionality In the Dietary Guidelines: • Adopt a balanced eating pattern. • Sufficient amount of fruits and vegetables, • 3 or more ounce equivalents of whole-grain products per day • 3 cup equivalents per day of fat-free or low-fat milk or milk products. In MyPyramid graphic: • Differing widths of the color bands suggest about how much food should be eaten from each group.

  11. Message: Physical Activity In the Dietary Guidelines: • Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body weight. In MyPyramid graphic: • Steps and person on them symbolize that physical activity should be a part of everyday healthy living.

  12. Make it work for YOU: MyPyramid Personalization: • The name “MyPyramid” suggests an individual approach. • The person climbing the steps is YOU! Gradual Improvement: • The slogan “Steps to a Healthier You” suggests that improvement should happen in stages, over time.

  13. Key Food Group Messages Focus on fruits. Vary your veggies. Get your calcium-rich foods. Make half your grains whole. Go lean with protein. Know the limits on fats, salt, and sugars.

  14. MyPyramid Poster: Unique to YOU and YOU only

  15. Your Personalized Pyramid Plan

  16. Key Concepts from MyPyramid • Calories • Physical Activity • Grains • Vegetables • Fruits • Milk • Meat • Fats & Oils • Sugar & Sweets

  17. CALORIES Balance caloric intake from foods & beverages with calories expended.

  18. PHYSICAL ACTIVITY Engage in regular physical activity and reduce sedentary activities.

  19. GRAINS Make at least half of the total grains you eat WHOLE grains.

  20. VEGETABLES Eat the recommended amounts of vegetables, and choose a variety of vegetables each day.

  21. FRUITS Eat the recommended amounts of fruit, and choose a variety of fruits each day.

  22. MILK Consume 3 cups of fat-free or low-fat (1%) milk, or an equivalent amount of calcium per day.

  23. MEAT & BEANS Eat a variety of beans. Make meat choices that are low-fat or lean when selecting meats and poultry.

  24. FATS & OILS Choose most fats from plants, such as nuts, seeds, and vegetable oils. Fat from fish is also a good choice.

  25. SUGARS & SWEETS Choose and prepare foods and beverages with little added sugars or caloric sweeteners. This will help limit calories and help oral hygiene.

  26. Nutrition Resources • Centers for Disease Control and Prevention (CDC): http://www.cdc.gov/nccdphp/dnpa/nutrition/index.htm • Dietary Guidelines for Americans 2005: http://www.health.gov/DietaryGuidelines/ • Healthier US Program: http://www.healthierus.gov/ • My Pyramid (The New Food Pyramid): http://www.mypyramid.gov

  27. For more information:www.health.state.pa.us Eleanor B. Pella, M.S., R.D., L.D.N. Nutrition Program Manager Pennsylvania Department of Health Phone: (717) 787-5876 E-mail: mpella@state.pa.us

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