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    New Dietary Guidelines are a Blueprint for Healthy Eating Patterns

    By Diane Quagliani
    The 2015-2020 Dietary Guidelines focus more on how people eat, rather than on individual nutrients

    On Jan. 7, 2016, the Department of Health and Human Services and the U.S. Department of Agriculture released the 2015-2020 Dietary Guidelines for Americans—an event that occurs every five years and means big news in the nutrition world.

    The updated Guidelines encourage Americans to adopt a series of science-based recommendations to improve how they eat to reduce obesity and prevent chronic diseases like type 2 diabetes, hypertension and heart disease.

    The new Guidelines reflect advancements in scientific understanding about healthy eating choices and health outcomes over a lifetime. This edition recognizes the importance of focusing not on individual nutrients or foods in isolation, but on the variety of what people eat and drink—healthy eating patterns as a whole—to bring about lasting improvements in individual and population health.

    The specific recommendations fall under five overarching Guidelines:

    • Follow a healthy eating pattern across the lifespan. Eating patterns are the combination of foods and drinks that a person eats over time.
    • Focus on variety, nutrient-dense foods and amount.
    • Limit calories from added sugars and saturated fats, and reduce sodium intake.
    • Shift to healthier food and beverage choices.
    • Support healthy eating patterns for all.

    Healthy eating patterns include a variety of nutritious foods like vegetables, fruits, grains, low-fat and fat-free dairy, lean meats and other protein foods and oils, while limiting saturated fats, trans fats, added sugars and sodium. A healthy eating pattern is adaptable to a person's taste preferences, traditions, culture and budget.

    Importantly, the Guidelines suggest Americans consume:

    • A variety of vegetables, including dark green, red and orange, legumes (beans and peas), starchy and other vegetables
    • Fruits, especially whole fruits
    • Grains, at least half of which are whole grains
    • Fat-free or low-fat dairy, including milk, yogurt, cheese, and/or fortified soy beverages
    • A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), soy products, and nuts and seeds
    • Oils, including those from plants: canola, corn, olive, peanut, safflower, soybean and sunflower. Oils also are naturally present in nuts, seeds, seafood, olives and avocados.

    Further, Americans are encouraged to consume:

    • Less than 10 percent of calories per day from added sugars. ChooseMyPlate.gov provides more information about added sugars, which are sugars and syrups that are added to foods or beverages when they are processed or prepared. This does not include naturally occurring sugars such as those consumed as part of milk and fruits.
    • Less than 10 percent of calories per day from saturated fats. The Nutrition Facts label can be used to check for saturated fats. Foods that are high in saturated fat include butter, whole milk, meats that are not labeled as lean, and tropical oils such as coconut and palm oil.
    • Less than 2,300 milligrams per day of sodium for people over the age of 14 and less for those younger. The Nutrition Facts label is a helpful tool to check for sodium, especially in processed foods like pizza, pasta dishes, sauces and soups.
    By Diane Quagliani
    • About Diane Quagliani Registered dietitian Diane Quagliani specializes in nutrition communications for consumer and health professional audiences. She has assisted national retailers and CPGs with nutrition strategy, web content development, trade show exhibiting and creation and implementation of shelf tag programs. She’s written extensively for major consumer publications including Better Homes and Gardens, the Los Angeles Times and Chicago Tribune.

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