Appendix G
U.S. Preventive Services Task Force Rating of Professionals to Deliver Dietary Counseling
COUNSELING TO PROMOTE A HEALTHY DIET
Intervention |
Level of Evidencea |
Strength of Recommendationb |
Efficacy of Risk Reduction in the General Population |
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Limiting intake of dietary fat (especially saturated fat) |
I, II-2, II-3 |
A |
Limiting intake of dietary cholesterol |
II-2 |
B |
Emphasizing fruits, vegetables and grain products containing fiber |
II-2, II-3 |
B |
Maintaining caloric balance through diet and exercise |
II-2 |
B |
Maintaining adequate intake of dietary calcium in women |
I, II-I, II-2, II-3 |
B |
Reducing intake of dietary sodium |
II-3 |
C |
Increasing intake of dietary iron |
II-2, II-3, III |
C |
Increasing intake of beta-carotene and other antioxidants |
II-2, II-2 |
C |
Breastfeeding infants |
I, II-2 |
A |
Effectiveness of Counseling |
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Counseling to change dietary habits Specially trained educators |
Ic |
B |
Primary care clinicians |
III |
C |
a Quality of evidence: I = evidence obtained from at least one properly randomized |