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THE NEW DIETARY GUIDELINES
FOR AMERICANS 2005
 Wednesday, Jan. 12, 2005

HHS Secretary Tommy G. Thompson and Agriculture Secretary Ann M. Veneman today announced the release of the Dietary Guidelines for Americans 2005, the federal government's science-based advice to promote health and reduce risk of chronic diseases through nutrition and physical activity.

The sixth edition of Dietary Guidelines for Americans places stronger emphasis on reducing calorie consumption and increasing physical activity. This joint project of the Departments of Health and Human Services and Agriculture is the latest of the five-year reviews required by federal law. It is the basis of federal food programs and nutrition education programs and supports the nutrition and physical fitness pillars of President Bush's HealthierUS Initiative.

"These new Dietary Guidelines represent our best science-based advice to help Americans live healthier and longer lives," Secretary Thompson said. "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."

"The new Dietary Guidelines highlight the principle that Americans should keep their weight within healthful limits and engage in ample physical activity," said Secretary Veneman. "The process we used to develop these recommendations was more rigorous and more transparent than ever before. Taken together, the recommendations will help consumers make smart choices from every food group, get the most nutrition out of the calories consumed and find a balance between eating and physical activity."

Eating a healthy balance of nutritious foods continues as a central point in the Dietary Guidelines, but balancing nutrients is not enough for health. Total calories also count, especially as more Americans are gaining weight. 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.

The Dietary Guidelines, based on the latest scientific information including medical knowledge, provides authoritative advice for people two years and older about how proper dietary habits can promote health and reduce risk for major chronic diseases. The 2005 Dietary Guidelines were prepared in three stages. In the first, a 13-member Dietary Guidelines Advisory Committee prepared a report based on the best available science. In the second stage, government scientists and officials developed the Dietary Guidelines after reviewing the advisory committee's report and agency and public comments. In the third stage, experts worked to translate the Dietary Guidelines into meaningful messages for the public and educators.
 

Dietary Guidelines for Americans 2005

Dietary Guidelines for Americans is published jointly every 5 years by the Department of Health and Human Services (HHS) and the Department of Agriculture (USDA). The Guidelines provide authoritative advice for people two years and older about how good dietary habits can promote health and reduce risk for major chronic diseases.  There is also an Executive Summary.
 

The report identifies 41 key recommendations, of which 23 are for the general public and 18 for special populations. They are grouped into nine general topics:

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

The Dietary Guidelines provide health education experts, such as doctors and nutritionists, with a compilation of the latest science-based recommendations. Consumer-friendly materials such as brochures and Web sites will assist the general public in understanding the scientific language of the 2005 Dietary Guidelines and the key points that they can apply in their lives. To highlight those points, a consumer-oriented brochure accompanies the 2005 Dietary Guidelines. USDA's Food Guidance System also will serve as a tool to educate consumers on the Dietary Guidelines for Americans. The Food Guidance System, currently called the Food Guide Pyramid, is undergoing revision and will be released in the spring of 2005.

The 2005 Dietary Guidelines and consumer brochure are available online.

Following is a list of key recommendations from the Dietary Guidelines.

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.

PHYSICAL ACTIVITY

Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body weight.
To reduce the risk of chronic disease in adulthood: Engage in at least 30 minutes of moderate- intensity physical activity, above usual activity, at work or home on most days of the week.
For most people, greater health benefits can be obtained by engaging in physical activity of more vigorous intensity or longer duration.
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.
To sustain weight loss in adulthood: Participate in at least 60 to 90 minutes of daily moderate-intensity physical activity while not exceeding caloric intake requirements. Some people may need to consult with a healthcare provider before participating in this level of activity.
Achieve physical fitness by including cardiovascular conditioning, stretching exercises for flexibility, and resistance exercises or calisthenics for muscle strength and endurance.

ADEQUATE NUTRIENTS WITHIN CALORIE NEEDS

Consume a variety of nutrient-dense foods and beverages within and among the basic food groups while choosing foods that limit the intake of saturated and trans fats, cholesterol, added sugars, salt, and alcohol.
Meet recommended intakes within energy needs by adopting a balanced eating pattern, such as the U.S. Department of Agriculture (USDA) Food Guide or the Dietary Approaches to Stop Hypertension (DASH) Eating Plan.

FOOD GROUPS TO ENCOURAGE

Consume a sufficient amount of fruits and vegetables while staying within energy needs. Two cups of fruit and 21/2 cups of vegetables per day are recommended for a reference 2,000-calorie intake, with higher or lower amounts depending on the calorie level.
Choose a variety of fruits and vegetables each day. In particular, select from all five vegetable subgroups (dark green, orange, legumes, starchy vegetables, and other vegetables) several times a week.
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 3 cups per day of fat-free or low-fat milk or equivalent milk products.

FOOD SAFETY

To avoid microbial foodborne illness:

Clean hands, food contact surfaces, and fruits and vegetables. Meat and poultry should not be washed or rinsed to avoid spreading bacteria to other foods.
Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods.
Cook foods to a safe temperature to kill microorganisms.
Chill (refrigerate) perishable food promptly and defrost foods properly.
Avoid raw (unpasteurized) milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, or raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts.

FATS

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.
Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils.
When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean, low-fat, or fat-free.
Limit intake of fats and oils high in saturated and/or trans fatty acids, and choose products low in such fats and oils.

CARBOHYDRATES

Choose fiber-rich fruits, vegetables, and whole grains often.
Choose and prepare foods and beverages with little added sugars or caloric sweeteners, such as amounts suggested by the USDA Food Guide and the DASH Eating Plan.
Reduce the incidence of dental caries by practicing good oral hygiene and consuming sugar- and starch-containing foods and beverages less frequently.

SODIUM AND POTASSIUM

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

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 of childbearing age 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.
Alcoholic beverages should be avoided by individuals engaging in activities that require attention, skill, or coordination, such as driving or operating machinery.
 

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INFORMATIONAL LISTINGS

The Partnership for Essential Nutrition  -  A broad-based group of non-profit consumer, nutrition and public health organizations formed in 2004 to promote programs, policies and research that will advance public understanding about the essentials of a nutritionally balanced diet.

Consumer.gov  -  Setting Goals for Weight Loss - The Partnership for Healthy Weight Management

4Women.gov -  "A Healthy Diet" from the National women's health information center.

4Women.gov  -  "Eating Disorders"  - Eating disorders are real illnesses that can affect how we eat and how we feel about food.

Surgeon General.gov  -  "The US Surgeon General's Call To Action To Prevent and Decrease Overweight and Obesity" - THE PROBLEM OF OVERWEIGHT IN CHILDREN AND ADOLESCENTS

American Dietetic Association (ADA)  -  With nearly 70,000 members, the American Dietetic Association is the nation’s largest organization of food and nutrition professionals. ADA serves the public by promoting optimal nutrition, health and well-being.

US Department of Health & Human Services  -  HHS' release of its new education campaign with the Ad Council and NIH research agenda coincided with publication of the CDC study in this week's Journal of the American Medical Association. The study, "Actual Causes of Death in the United States, 2000," finds that 400,000 deaths in the U.S. in 2000 (17 percent of all deaths) were related to poor diet and physical inactivity.  

Consumer.gov  -  Your resource for consumer information from the US Federal Government.

The Bureau of Consumer Protection  -  The Bureau of Consumer Protection's protects consumers against unfair, deceptive, or fraudulent practices, enforces consumer protection laws , trade regulation rules, individual company and industry-wide investigations, administrative and federal court litigation, rulemaking proceedings, and consumer and business education.

Health and Consumer Protection Directorate-General  -  The European Commission's DG Health and Consumer Protection's site to promote a better quality of life for Europe's citizens. The DG is responsible for ensuring a high level of protection of consumers' health, safety and economic interests as well as of public health, issues relevant to daily life of European citizens.   Food safety   The EU integrated approach to food safety aims to assure a high level of food safety, animal health, animal welfare and plant health within the European Union

Diet & Dieting Overview  -  from Wikipedia

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DIET & WEIGHT HELP & SUPPORT SOURCES

Where To Get Diet and Weight Help and Advice  -  The Partnership for Healthy Weight Management is a coalition of representatives from science, academia, the health care professions, government, commercial enterprises, and organizations whose mission is to promote sound guidance on strategies for achieving and maintaining a healthy weight.   Partners with information that can help you with issues about overweight and obesity or design your own healthy weight management plan are::

• American Dietetic Association
  Get Nutrition Fact Sheets at:
  American Dietetic Association
  Consumer Education Team
  216 West Jackson Boulevard
  Chicago, IL 60606
  (Send self addressed stamped envelope), Call 800-877-1600, ext. 5000 for other publications or 800-366-1655 for recorded food/nutrition messages.

• American Obesity Association
  1250 24th Street, NW, Suite 300
  Washington, DC 20037
  800-98-OBESE

• American Society of Bariatric Physicians (ASBP)
  5600 S. Quebec, Ste. 109-A
  Englewood, CO 80111 USA
  Phone: (303) 779-4833, (303) 770-2526
  Fax: (303) 779-4834
  E-Mail: bariatric@asbp.org
  

• The Council on Size and Weight Discrimination
  PO Box 305
  Mt. Marion, NY 12456
  (Send self-addressed stamped envelope)
  

• Federal Trade Commission
  Consumer Response Center
  600 Pennsylvania Avenue, NW
  Washington, DC 20580
  202-FTC-HELP
  

• National Institute of Diabetes and Digestive and Kidney Diseases
  31 Center Drive
  Bethesda, MD 20892
  301-496-3583
  

• North American Association for the Study of Obesity
  8630 Fenton Street
  Silver Spring, MD 20910
  

• Shape Up America!
  For access to helpful information from our commercial partners, write: Federal Trade Commission
  Consumer and Business Education Office
  600 Pennsylvania Avenue, NW
  Washington, DC 20580

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