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Dietary Guidelines

Dietary Guidelines

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Dietary Guidelines

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  1. Dietary Guidelines Recommendations for diet choices among healthy Americans who are two years of age or older. They are a result of research done by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services.

  2. Adequate Nutrients • Eat a variety of nutrient-dense foods and beverages among the basic food groups that limit the intake of saturated and trans fat, cholesterol, added sugars, salt, and alcohol. • Meet recommended intakes within energy needs by adopting a balanced eating pattern based on MyPyramid.

  3. Adequate Nutrients for Special Populations • Women who may become pregnant: consume foods high in iron and Vitamin C. • Older adults, people with dark skin, and people exposed to insufficient sunlight: consume extra Vitamin D.

  4. 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.

  5. Weight Management for special populations • Those who need to lose weight: aim for slow, steady weight loss by decreasing calorie intake while maintaining adequate nutrient intake and increasing physical activity. • Overweight children: Reduce the rate of body weight gain while allowing growth and development. Consult a healthcare provider.

  6. Physical Activity • Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body weight. • To reduce risk of chronic diseases in adulthood: engage in at least 30 minutes of moderate physical activity, most days of the week. • To help manage body weight and prevent gradual, unhealthy body weight gain in adulthood: engage in 60 minutes moderate to vigorous activity most days of the week.

  7. Physical Activity continued • To sustain weight loss in adulthood: participate in at least 60 to 90 minutes of daily moderate physical activity while not exceeding caloric intake requirements. • Achieve physical fitness by including cardiovascular conditioning, stretching for flexibility, and resistance exercises for muscle strength and endurance

  8. Physical Activity for special populations • Children and adolescents: 60 minutes a day most days of the week • Pregnant women: 30 minutes or more most days of the week without complications • Older adults: participate in physical activity to reduce functional decline associated with aging.

  9. Food Groups to Encourage • Consume a sufficient amount of fruits and vegetables while staying within energy needs. • Choose a variety of fruit and vegetables each day while staying within energy needs.

  10. Food Groups to Encourage continued • Consume 3 or more ounces of whole-grain per day, with the rest of the recommended grains coming from enriched or whole-grain products. Half your grains should be whole. • Consume 3 cups per day of fat-free or low-fat milk.

  11. Food Groups to Encourage for Specific Populations • Children and adolescents: consume whole-grain products often. Children 2-8 should consume 2 cups per day of fat-free or low-fat milk. Children 9 years of age and older should consume 3 cups per day of fat-free or low-fat milk.

  12. Fats • Consume less than 10% of calories from saturated fats and less than 300mg of cholesterol. • Keep total fat intake between 20-35% of calories, with most fats coming from unsaturated fats such as fish, nuts, vegetable oils. • Choose lean, low-fat, or fat-free meats. • Limit intake of saturated fats and oils.

  13. Fats for Specific Populations • Children and adolescents: keep total fat between 30-35% of calories for children 2-3 years old and between 25-35% of calories for children and adolescents 4-18 years of age with most fats from unsaturated fats.

  14. Carbohydrates • Choose fiber-rich fruits, vegetables, and whole grains often. • Choose and prepare foods and beverages with little added sugars. • Reduce the incidence of dental cavities by practicing good oral hygiene and consuming sugar- and starch-containing foods and beverages less frequently.

  15. Sodium and Potassium • Consume less than 2,300 mg (1 teaspoon) of sodium per day. • Choose and prepare foods with little salt, at the same time consume potassium rich foods, such as fruits and vegetables.

  16. Sodium and Potassium for special populations • Individual with hypertension, blacks, and middle-aged and older adults: aim to consume no more than 1,500mg of sodium per day and meet the potassium recommendation (4,700mg) with food.

  17. 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, including those who cannot restrict their alcohol intake, women who may become pregnant, pregnant and lactating women, children and adolescents, individuals taking medications that can interact with alcohol, and those with specific medical conditions.

  18. Alcoholic Beverages continued • Alcoholic beverages should be avoided by individuals engaging in activities that require attention, skill, or coordination, such as driving or operating machinery.

  19. Food Safety • To avoid microbial foodbourne illness: • Clean hands, food contact surfaces, and fruit and vegetables. Meat and poultry should not be washed or rinsed. • Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods. • Cook foods to a safe temperature to kill microorgamisms

  20. Food Safety continued • Chill perishable food promptly and defrost foods properly. • Avoid raw milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts.

  21. Food Safety for special populations • Infants and young children, pregnant women, older adults, and those who are immunocompromised: do not eat or drink products made from unpasteurized milk, raw or partially cooked eggs or food containing raw eggs, raw or undercooked meat and poultry, raw or undercooked fish or shellfish, unpasteurized juices, and raw sprouts. • Pregnant women, older adults, and those who are immunocompromised: only eat certain deli meats and frankfurters that have been reheated to steaming hot.