New Dietary Guidelines Released
by Joyce Remy
Every five years, the Department of Health and Human Services (HHS) and the Department of Agriculture (USDA) re-examine the most up-to-date nutritional research to jointly publish Dietary Guidelines for Americans. Click here to see the sixth edition of Dietary Guidelines for Americans 2005, just released on January 12. (The Guidelines are currently only available in PDF format. Click here if you do not already have the Adobe Acrobat Reader, which you can download free of charge.)
According to HHS Secretary Tommy G. Thompson, "These new Dietary Guidelines represent our best science-based advice to help Americans live healthier and longer lives." He adds, "The report gives action steps to reach achievable goals in weight control, stronger muscles and bones, and balanced nutrition to help prevent chronic diseases such as heart disease, diabetes and some cancers. Promoting good dietary habits is key to reducing the growing problems of obesity and physical inactivity, and to gaining the health benefits that come from a nutritionally balanced diet."
What's New in this Edition?
Because almost two-thirds of Americans are overweight or obese, and more than half get too little physical activity, the 2005 Dietary Guidelines place a stronger emphasis on calorie control and physical activity. Other updated findings relevant to older adults and Baby Boomers:
- To help manage body weight and prevent gradual, unhealthy body weight gain in adulthood, engage in approximately 60 minutes of moderate- to vigorous-intensity activity on most days of the week while not exceeding caloric intake requirements.
- Frail older adults should participate in regular physical activity as recommended by their healthcare providers.
- Two cups of fruit and 2 1/2 cups of vegetables per day are recommended for a 2,000-calorie intake, with higher or lower amounts depending on the calorie level.
- Consume 3 or more ounce-equivalents of whole-grain products per day, with the rest of the recommended grains coming from enriched or whole-grain products. In general, at least half the grains should come from whole grains.
- Consume less than 10 percent of calories from saturated fatty acids and less than 300 mg/day of cholesterol, and keep trans fatty acid consumption as low as possible.
- Consume less than 2,300 mg (approximately 1 teaspoon of salt) of sodium per day.
The Guidelines also include stronger emphasis on food-borne illness. photo: Ken Hammond, USDA
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