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


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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 ?.
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Dietary Guidelines For Americans , 2005 Kimberly F. Stitzel, MS, RD Nutrition Advisor Department of Health and Human Services

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Overview Dietary Guidelines process Overview of center zones and proposals Finding Your Way to a HealthierYou

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What are the Dietary Guidelines ? Science-based guidance for a very long time 2+ Promote wellbeing, anticipate endless ailment Federal sustenance approach/programs HHS/USDA – Legislated for each 5 yrs.

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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 arrangement Food Label USDA Food Guidance System (Spring 2005) Toolkit for sustenance experts www.healthierus.gov/dietaryguidelines

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Dietary Guidelines for Americans , 2005 Policymakers, wellbeing experts DGAC report, open remarks Dietary suggestions for unending malady anticipation

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Dietary Guidelines for Americans, 2005 9 center ranges 23 general proposals 18 particular populace suggestions (e.g. more established Americans, youngsters, African Americans)

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Adequate Nutrients Within Calorie Needs Weight Management Physical Activity Food Groups To Encourage Fats Carbohydrates Sodium and Potassium Alcoholic Beverages Food Safety Nine Focus Areas

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New for 2005 Policy and shopper isolate More suggestions More specificity in strategy 2000 calorie reference diet Cups and ounces as opposed to servings Consumer research for informing

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Adequate Nutrients Within Calorie Needs Consume an assortment of supplement thick sustenances and drinks inside and among the essential nutrition types while picking nourishments that point of confinement admission of soaked and trans fat, cholesterol, included sugars, salt, and liquor DASH and FGS case of adhering to a good diet designs

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New for 2005 Specific, nitty gritty eating designs DASH/USDA Food Guide 2000 calorie case Specific proposals for: individuals more than 50, ladies who may get to be pregnant and those in first trimester, more seasoned grown-ups, dull cleaned individuals, and individuals presented to deficient UVB radiation

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Physical Activity Engage in customary physical movement and lessen stationary exercises to advance wellbeing, mental prosperity, and a wellbeing body weight Achieve physical wellness by including cardiovascular molding, extending, and resistance works out. Youngsters and youths – At slightest a hour on most, ideally all, days of the week.

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New for 2005 Specificity of recommendations At minimum 30 minutes to lessen danger of ceaseless illness Up to a hour of moderate to vivacious physical action might be expected to avert steady weight pick up that happens after some time 60 to a hour and a half of moderate-force physical action to support weight reduction Recommendations for particular populaces

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Weight Management To keep up body weight in a sound extent, equalization calories from sustenances and drinks with calories exhausted. To counteract steady weight increase over the long haul, make little reductions in nourishment and refreshment calories and increment physical movement

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New for 2005 For weight support after misfortune 60 to a hour and a half of moderate-power PA every day to maintain weight reduction Specific suggestions for: Those who need to get more fit, overweight kids, pregnant ladies, breastfeeding ladies, overweight grown-ups and overweight youngsters with unending infections and/or taking drugs

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Food Groups To Encourage Consume adequate amts. of natural products & vegetables while staying inside vitality requirements For 2000 calories: 2 measures of organic product, 2½ measures of vegetables Choose an assortment of foods grown from the ground Consume 3 oz. counterparts of entire grains day by day—in any event half entire grains (rest enhanced) Consume 3 glasses for each day of without fat or low-fat milk or equal milk items

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New for 2005 Focus on mugs rather than servings Increase in sum from dairy bunch (3 mugs) Specific number prescribed for entire grains Foods bunches related to illness anticipation Specific proposals for youngsters and youths At slightest a large portion of the grains ought to be entire grains Children 2 to 8 years ought to expend 2 mugs sans fat or low-fat milk or equal milk items

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Fats Consume under 10 % of calories from immersed unsaturated fats, under 300 mg/day of cholesterol and keep trans unsaturated fats as low as could be expected under the circumstances Total fat between 20 to 35 % with most fats from wellsprings of PUFAs and MUFAs, for example, fish, nuts, and vegetable oils Select and get ready meat, poultry, dry beans, and drain or drain items that are incline, low-fat, or sans fat Limit admission of fats and oils high in soaked and/or trans unsaturated fats

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New for 2005 Focus on decreasing trans and sat Increase accentuation on MUFAs and PUFAs Increase in scope of aggregate fat 20-35% (DRIs) Specific suggestions for kids and teenagers Total fat between 30-35 % calories (2 to 3 yo) Total fat between 25-35% calories (4 to 18 yo) with most fats originating from PUFAs and MUFAs, for example, fish, nuts and vegetable oils

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Carbohydrates Choose fiber-rich natural products, vegetables, and entire grains Choose and get ready nourishments and refreshments with little included sugars or caloric sweeteners, for example, sums recommended by the DASH eating arrangement and FGS Consume sugar-and starch-containing sustenances and drinks less oftentimes to diminish caries

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New for 2005 Focus on fiber Examples of sustenance examples with evaluations of greatest included sugars for fortifying eating routine

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Sodium and Potassium Consume < 2,300 mg (~1 tsp. salt) of sodium every day Choose and plan nourishments with minimal salt. In the meantime, expend potassium-rich nourishments, for example, leafy foods.

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New for 2005 Specific suggestions for people with hypertension, blacks, and moderately aged and more seasoned grown-ups Aim to expend close to 1,500 mg of sodium for every day, and meet the potassium proposal (4,700 mg) with sustenance.

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Alcoholic Beverages Those who drink mixed refreshments ought to do as such sensibly and with some restraint – characterized as the utilization of up to one beverage for each day for ladies and up to two beverages for each day for men. Mixed refreshments ought not be devoured by a few people Alcoholic drinks ought to be stayed away from by people taking part in exercises that require consideration, expertise, or coordination

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Food Safety To dodge microbial foodborne disease: Clean hands, sustenance contact surfaces, and products of the soil. Meat and poultry ought not be washed or flushed. Separate nourishments Cook sustenances to safe temperature Chill perishable nourishments quickly. Dodge unpasteurized milk, crude eggs, crude or undercooked meat and poultry, unpasteurized juices, and crude sprouts.

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Consumer leaflet

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Consumer Research Create messages that will move people to look for more information Communicate deductively exact ideas

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Finding Your Way to a Healthier You: Based on the Dietary Guidelines for Americans Feel better today. Stay solid for tomorrow. Settle on brilliant decisions from each nutrition type Find your harmony amongst nourishment and physical action Get the most sustenance out of your calories

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Consumer Research Application Motivation is key. Trust is imperative. The more and individual knows, the more decisions they have. Keep it straightforward, yet consistent with the science.

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Toolkit In organization with ADA Dynamic Personalizable

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Background Communicating the Guidelines Fact Sheets Qs and As Presentations DASH eating arrangement Working Together Food Guidance System Food Label Meal Planning Tips Spanish Materials Toolkit for Health Professionals

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www.healthierus.gov/dietaryguidelines