MEAL SERVICE CLASSIFICATIONS

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5.02D Sources for Credible Nutrition and Fitness
Information

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5.02D Dietary Guidelines
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Dietary Guidelines for Americans

• Provide science-based nutrition and fitness
  information for healthy lifestyles and reducing
  ones risk of chronic diseases, such as
• Cardiovascular disease
• Type 2 diabetes
• Hypertension
• Osteoporosis
• Certain cancers

5.02D Dietary Guidelines
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Dietary Guidelines for Americans

• Are developed jointly between the U.S. Department
  of Health and Human Services (HHS) and the U.S.
  Department of Agriculture (USDA).
• Are revised every five years to reflect the most
  current scientific information.
• Beginning with the 2005 edition, contain more
  technical information, making it oriented more
  toward policymakers, healthcare providers,
  nutrition educators, and nutritionists than the
  general public.
• Ultimate purpose is to improve the health of all
  Americans, two years of age and older.
• Contain strategies that give consideration to
  ones food preferences, cultural traditions, and
  diversity of customs.

5.02D Dietary Guidelines
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Guidelines are established to

• Encourage most Americans to
• Consume only enough calories from foods and
  beverages.
• Make informed food choices choose
  nutrient-dense foods
• Be more physically active.
• Include recommendations for
• Americans over age two.
• Specific population groups.
• Monitoring those at risk for chronic diseases.

5.02D Dietary Guidelines
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Key recommendations are

• Balancing Calories to Manage Weight
• Prevent and/or reduce overweight and obesity
  through improved eating and physical activity.
• Control total calorie intake to manage body
  weight.
• Increase physical activity and reduce time spent
  in sedentary behaviors.
• Maintain appropriate calorie balance during each
  stage of life.

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5.02D Dietary Guidelines
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Key recommendations are

• Foods and Food Components to REDUCE
• SODIUM ages 51 and under - eat less than 2,300
  mg
• - age 51 and over - less than 1,500
  mg
• - any age who are African American OR
  have hypertension,
• OR have diabetes, OR chronic kidney
  disease.
• FATS - Less than 10 of calories from saturated
  fattyacids and replace
• with monounsaturated and
  polyunsaturated fatty acids.
• - Trans fatty acids keep as low as
  possible, especially synthetic
• sources and limit all other solid
  fats.
• CHOLESTEROL less than 300 mg per day of dietary
  cholesterol.

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Key recommendations are

• Foods and Food Components to REDUCE
• Calories from solid fats and added sugars.
• Foods that contain refined grains, especially
  those that contain solid fats, added sugars, and
  sodium.
• Alcohol if consumed, should be consumed in
  moderation
• - one drink per day for women and two drinks per
  day for men --
• and only by adults of legal drinking age.

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Key recommendations are

• Foods and Food Components to INCREASE
• Fruits and vegetables!
• Your variety of vegetables, especially
  dark-green, red and orange vegetables, and beans
  and peas.
• Whole grains-at least half of your grains should
  be whole
• Increase intake of fat-free or low-fat milk and
  milk products.
• Your variety of protein foods, including seafood,
  lean meats and poultry, eggs, beans and peas,
  soy products, and unsalted nuts and seeds.

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Key recommendations are

• Foods and Food Components to INCREASE
• The amounts and variety of seafood consumed by
  choosing seafood in place of some meat and
  poultry.
• Protein foods that higher in lower solid fats and
  oils and calories rather than solid fats .
• Oils to replace solid fats where possible.
• Foods with more potassium, dietary fiber,
  calcium, and vitamin D.

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Key recommendations are

• Building Healthy Eating Patterns
• Select an eating pattern that meets nutrient
  needs over time at an appropriate calorie level.
• Account for all foods and beverages consumed and
  assess how they fit within a total healthy eating
  pattern.
• Follow food safety recommendations when preparing
  and eating foods to reduce the risk of foodborne
  illnesses.

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General recommendations are

• Physical Activity
• Participate in regular physical activity and
  limit sedentary activities.
• Children ages 25 years no specific
  recommendation, but young children should play
  actively several times each day.
• Children and adolescents ages 6 years and older
  60 minutes of physical activity per day.
• Encourage participation in physical activities
  that are appropriate for their age, are
  enjoyable, and offer variety.

5.02D Dietary Guidelines
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General recommendations are

• Physical Activity
• Participate in regular physical activity and
  limit sedentary activities.
• Adults 18 64 years at least 150 minutes a
  week of moderate-intensity physical activity.
  Include muscle-strengthening activities 2 or more
  days a week.
• Adults 65 years and older Follow the adult
  guidelines be as physically active as abilities
  and conditions allow.

5.02D Dietary Guidelines
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Recommendations for specific groups

• Women capable of becoming pregnant
• Choose foods that supply heme iron (more readily
  absorbed by the body) and enhancers of iron
  absorption such as vitamin C-rich foods.
• Consume 400 mcg per day of synthetic folic acid
  in addition to food forms of folate from a varied
  diet.

5.02D Dietary Guidelines
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Recommendations for specific groups

• Women who are pregnant or breastfeeding
• Consume 8 12 ounces of seafood per week from a
  variety of seafood types.
• Due to methyl mercury content, limit white
  albacore tuna to 6 ounces per week and DO NOT eat
  tilefish, shark, swordfish, and king mackerel.
• If pregnant, take iron supplements as recommended
  by a health care provider.

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Recommendations for specific groups

• Individuals ages 50 years and older
• Reduce sodium intake to 1,500 mg.
• Consume foods fortified with vitamin B12, such as
  fortified cereals, or dietary supplements

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Recommendations for specific groups
Individuals who are African American, of any age,
and those who suffer with diabetes, hypertension,
or chronic kidney disease Reduce sodium
intake to 1,500 mg.