• To review the history of the USDA
Nutritional Guides throughout the last 100
years.
• To consider connections between societal
trends and nutrition.
• To read and interpret the Dietary
Guidelines for Americans 2010.
2
History of USDA Nutritional Guides
Dietary Guidelines for Americans 2010
3
4
• Were performed in 1894,
by W.O. Atwater with the
United States Department
of Agriculture (USDA)
– analyzed the newly
discovered Calorie and its
implications regarding food consumption and
health
– recognized a connection between nutrition
and overall health
5
– stressed the importance of
an inexpensive and efficient
diet which included more
proteins and vegetables in
place of carbohydrates
– concluded Americans consumed too many
sugars and fats, and did not exercise enough
6
• Was the first official food guide authored
by Caroline Hunt of the USDA in 1916
• Categorized foods into five groups:
– milk and meat
– cereals
– fruits and vegetables
– fats and fatty foods
– sugars and sugary foods
7
• The USDA created nutritionally dense and
cost-effective plans for families which
included:
– options for multiple levels of income
– outlines detailing which foods families should
purchase each week for proper nutrition
8
• Was known as the
National Nutrition
Conference for
Defense
• Was held by President
Franklin Roosevelt in 1941
• Defined specific caloric requirements
9
• Established first Recommended Dietary
Allowances (RDAs) for nutrients, including:
– protein
– iron and calcium
– vitamins A, C and D
– B vitamins such as thiamin, riboflavin and
niacin
10
• The USDA created the National Wartime
Nutrition Guide leaflet which:
– outlined a foundational diet of foods which
provided all RDAs for a fraction of the
Calories
– helped people cope with the limited supplies
of certain foods during the war
11
• Food groups were
labeled The Basic
Seven
−lacked specific
information regarding
serving sizes
−lacked guidance about
the use of fats and
sugars in diets
12
• Included:
– leafy green and yellow vegetables
– citrus, tomato, cabbage, salad
greens
– potatoes and sweet potatoes
– milk and milk products
– meat, poultry, fish, eggs, peas,
beans and nuts
– bread, flour and cereals
– butter and fortified margarine
13
• Introduction of the Basic Four Food Guide
began
– was released in 1956
14
• Recommended a
minimum number of
foods from each of the
four food groups per day
– two servings of milk
– two servings of meat
– four servings of fruits and
vegetables
– four servings of grain
products
15
• Replaced the Basic Four in 1979
• Added a fifth group to the Basic
Four
– fats, sweets and alcoholic
beverages
Nutrition Notice:
This change was based on a growing body of
research which related overconsumption of certain
food components (fat, saturated fat, cholesterol,
and sodium) and the risk of chronic diseases,
such as heart disease and stroke.
16
• Stressed moderation of fat,
cholesterol, sodium, sweets
and alcoholic beverages
• Placed fruits and vegetables on top of the
page to stress their importance
– Followed by bread and cereals; milk and
cheese; meats, poultry, and beans; and lastly
fats, sweets, and alcohol
17
• Was released in 1984 by the
American Red Cross
• Looked like a pie chart
• Outlined a healthy diet
• Provided diets for three
different Calorie levels
• Included goals for nutrient
adequacy and moderation
18
• Debuted in 1992
• Turned the Food Wheel of the
1980s into a pyramid
• Included daily servings based
on three separate Calorie
levels
19
• Encouraged consumers to build a healthy
base
– grains
– fruits and vegetables
– limited intake of fats and sugars
20
•
•
•
•
Was introduced in 2005
Showed vertical bands for food groups
Added a band for oils
Included physical activity
as a component of a
healthy lifestyle
• Provided an interactive
website to help consumers
create personalized diet plans
21
• Was released in 2011
• Applied the Dietary
Guidelines for Americans
2010 to the
recommendations
• Replaced the pyramid with a mealtime
symbol to remind consumers to make
healthy food choices
22
23
Assessment
1. Which of the following accurately describes W.O. Atwater’s
findings?
A. Atwater stressed the importance of an inexpensive
and efficient diet which included replacing vegetables
and proteins with carbohydrates.
B. Atwater stressed the importance of an inexpensive
and efficient diet which included more proteins and
vegetables and less carbohydrates.
C. Atwater’s findings confirmed that Americans had little
need to change their diets.
D. Atwater stressed the importance of Americans needing
more affordable food.
24
Assessment
2. Who was the first author of an official food guide?
A. W.O. Atwater
B. Caroline Hunt
C. Franklin Roosevelt
D. American Red Cross
3. Which of the following accurately defines RDA?
A. Recommended Dietary Allowances
B. Regulated Daily Allowance
C. Recommended Daily Allowances
D. Regulated Dietary Allowance
25
Assessment
4. Which of the following is true about The Hassle Free Guide to
a Better Diet?
A. Recommends a minimum number of foods from each
of the four food groups per day
B. Was released by American Red Cross and provided
diets for three different calorie levels
C. Stressed moderation of fat, cholesterol, sodium,
sweets and alcoholic beverages
D. Debuted in 1992
26
Assessment
5. Which of the following is NOT included in MyPyramid?
A. Vertical bands to represent food groups
B. Physical activity as a component of a healthy lifestyle
C. A mealtime symbol to remind consumers to make
healthy food choices
D. An interactive website to create personalized diet
plans
27
28
• Present healthy lifestyle recommendations
for Americans ages two and older
• Are reviewed, updated and published by
the USDA every five years
29
• Provide the foundation of
nutrition programs and
advice in the United States
including:
– educational programs
– federal nutrition assistance
programs
– dietary advice given by health
professionals
30
• Are based on research and current social
trends in American society
• Include a large report on
findings regarding American
nutrition and health trends
• Contain an executive
summary with
recommendations for a
healthier lifestyle
31
• Is the seventh edition of the USDA dietary
guidelines
• Focuses on combating the obesity
epidemic in the United States
32
• Is broken into five detailed
chapters and one executive
summary with key
recommendations
– key recommendations are the
most important messages
within the guidelines in terms
of implications for improving
public health
33
• Is a condensed version of the Dietary
Guidelines
• Includes the key recommendations found
within each chapter
– 23 key recommendations
for the general public
– six key recommendations
for specific populations
34
• Include:
– Balancing Calories to Manage
Weight
– Foods and Food Components
to Reduce
– Foods and Nutrients to Increase
– Building Healthy Eating Patterns
– Helping Americans Make Healthy Choices
35
• Key recommendations include:
– eat healthy and be physically active
– select a wide variety of nutrient dense foods
– incorporate moderate to vigorous exercise
into your daily life
36
• Key recommendations include:
– control Calorie intake
– use the website to help determine daily
Calorie needs
– do not exceed daily Calorie allotment
Nutrition Notice: One pound is equal to 3,500
Calories. If a can of regular soda contains 150
Calories, a person who consumes an extra can of
soda per day for 23 consecutive days would gain
one pound.
37
• Key recommendations include:
– increase physical activity
– incorporate 150 minutes of cardiovascular
exercise per week
– incorporate 60 minutes of weight-bearing
exercise per week
– decrease sedentary
(non-moving) behaviors
38
• Key recommendations include:
– Calorie balance for each life stage
– know the amount of Calories needed at each
stage of life and do not exceed
Nutrition Notice: In the early 1970s, only four
percent of children ages six to eleven years
were obese. Now, 20 percent of children age
six to eleven are obese.
39
• Key recommendations include:
– sodium
• less than 2,300 milligrams per day
for teens and adults
– about one teaspoon of salt
• less than 1,500 milligrams per day in specific
populations
– adults 51 and older
– persons with hypertension, diabetes or chronic
kidney disease
40
• Key recommendations include:
– saturated fatty acids
• limit to ten percent of Calories
– one tablespoon of butter has seven grams of
saturated fats
• replace with monounsaturated or polyunsaturated
fats
41
• Key recommendations include:
– cholesterol
• limit to less than 300 milligrams daily
– one large egg has 186 milligrams of cholesterol, all
in the yolk
42
• Key recommendations include:
– trans fatty acids
• keep consumption to a minimum
• are found in stick margarine, fast foods,
commercial baked goods, processed foods and
fried foods
Nutrition Notice: Trans fatty acids do not exist
in nature. When an oil goes through the manmade process of partial hydrogenation, a solid
fat is produced. The terms trans fatty acid and
hydrogenated oil are synonymous.
43
• Key recommendations include:
– added sugars
• eat in moderation
• replace sugary beverages with water
– water vs. sodas or sports
drinks
• eat foods which are
naturally sweet
– fruits vs. candy
44
• Key recommendations include:
– refined grains
• eat in moderation
• replace with whole grains
– wheat bread vs. white bread
45
• Key recommendations include:
– fruits and vegetables
• increase amount and variety consumed
• eat more dark-green, red and orange vegetables
and beans and peas
46
• Key recommendations include:
– whole grains
• replace refined grains with whole grains when
possible
– whole grain pasta vs. regular pasta
– oatmeal vs. cream of wheat
47
• Key recommendations include:
– fat-free or low-fat milk and milk products
– calcium fortified soy beverages
48
• Key recommendations
include:
– lean protein
• choose a variety of protein
sources
• replace some meat and poultry
with fish or shellfish
• replace some solid fat protein
sources with oil containing protein
sources, such as certain fish or
nuts
49
• Key recommendations include:
– oils
• replace solid fats with oils as often as possible
50
• Key recommendations include:
– eat foods which meet nutrient needs at each
stage of life
– keep within daily Calorie needs
51
• Key recommendations
include:
– track daily food and
beverage consumption
• aids in avoiding over
consumption of daily
Calories
– continually assess and
make necessary changes
for health and weight
management
52
• Key recommendations include:
– keep foods safe to eat
– avoid foodborne illness by properly storing
and preparing foods
53
54
Assessment
1. Which of the following are Dietary Guidelines based on?
A. Research and past health trends analysis
B. Research and current social trends in American
society
C. Research and predictions of future trends in American
society
D. Research and predictions of commodity prices that
influence affordable food
2. How many calories are in a pound?
A. 5,000 calories
B. 2,000 calories
C. 3,500 calories
D. 3,000 calories
55
Assessment
3. Which of the following is NOT a chapter of the Dietary
Guidelines for Americans 2010?
A. Balancing Calories to Manage Weight
B. Maintaining an Active Lifestyle
C. Building Healthy Eating Habits
D. Helping Americans Make Healthy Choices
4. How many minutes of cardiovascular exercises are
recommended per week?
A. 150 minutes
B. 60 minutes
C. 180 minutes
D. 95 minutes
56
Assessment
5. Judy suffers from hypertension, how many milligrams of
sodium should she stay below?
A. 2,300 milligrams
B. 1,300 milligrams
C. 1,500 milligrams
D. 2,500 milligrams
57
58
1. Which USDA scientist performed some of the earliest food
investigation?
A. Albert Einstein
B. Ben Franklin
C. W.O. Atwater
D. Percy Julian
2. What was the title of the first American nutrition conference?
A. National Nutrition Conference for Defense
B. National Nutrition Conference of the United States
C. Nutrition for a Nation at War with Malnutrition
D. Nutrition for a Healthy American Society
59
3. What are trans fats?
A. Solid fats made from animal products
B. Liquid fats made from plant products
C. Solid fats from liquid fats
D. Solid fats made from plant products
4. Which of the following is NOT true when stating the difference
between MyPyramid and MyPlate?
A. MyPyramid has fewer food groups than MyPlate
B. MyPlate does not have an interactive website
C. MyPyramid is a triangle and MyPlate is a circle
D. MyPlate does not include information about oils
60
5. Which historical event was happening when the National
Wartime Nutrition Guide was released?
A. The Civil War
B. World War I
C. World War II
D. The Korean War
6. What was the name of the food groups on the National
Wartime Nutrition Guide?
A. The Basic Five
B. The Basic Six
C. The Basic Seven
D. The Basic Eight
61
7. Which food guide introduced Calorie levels as an important
component of a healthy diet?
A. The Food Wheel
B. The Food Guide Pyramid
C. MyPyramid
D. MyPlate
8. What is the primary focus of the Dietary Guidelines 2010?
A. To end hunger and malnutrition
B. To encourage Americans to grow their own food
C. To combat obesity and chronic illness
D. To encourage Americans to eat more locally grown
foods and support the local economy
62
9. What is the healthy limit of cholesterol according to the
Dietary Guidelines 2010?
A. 150 milligrams
B. 300 milligrams
C. 450 milligrams
D. 600 milligrams
10. Which of the following is NOT a way in which Americans can
reduce added sugars in their diets?
A. Replace sugary beverages with water
B. Eat foods which are naturally sweet
C. Consume more sodas
D. Eat fewer sweets
63
• Food & Nutrition Information Center. (2002, September). Historical
food guides background and development. Retrieved from
http://www.nal.usda.gov/fnic/history/
• U.S. Department of Agriculture. , & U.S. Department of Health and
Human Services (2010, December). Dietary guidelines for
americans, 2010. 7th edition. Retrieved from
http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/Polic
yDoc/InsideFrontCover.pdf
• Basic 4 Food Guide (1956 - 1979). Food For Fitness. Retrieved from
http://www.nal.usda.gov/fnic/history/basic4.htm
• Basic 4 Food Guide (1956 - 1979). A Guide to Good Eating.
Retrieved from http://www.nal.usda.gov/fnic/history/basic4.htm
• Basic 7 Food Guide (1943 - 1955). A Guide to Good Eating.
Retrieved from http://www.nal.usda.gov/fnic/history/basic7.htm
64
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