Redesigning the Process for Establishing the Dietary Guidelines for Americans (2017) / Chapter Skim
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Appendix D: Dietary Guidelines for Americans Guidelines and Key Recommendations
Appendix D: Dietary Guidelines for Americans Guidelines and Key Recommendations
Pages 231-242
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• Avoid too much sodium. • If you drink alcoholic beverages, do so in moderation.
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• Choose a diet moderate in salt and sodium. • If you drink alcoholic beverages, do so in moderation.
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Consume adequate synthetic folic acid daily (from fortified foods or supplements) in addition to food forms of folate from a varied diet.
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Consult a health care provider about weight loss strategies prior to starting a weight-reduction program to ensure appropriate management of other health conditions. Physical Activity Key Recommendations • Engage in regular physical activity and reduce sedentary activi ties to promote health, psychological well-being, and a healthy body weight.
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Participate in regular physical activity to reduce functional declines associated with aging and to achieve the other benefits of physical activity identified for all adults. Food Groups to Encourage Key Recommendations • Consume a sufficient amount of fruits and vegetables while staying within energy needs.
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Keep total fat intake between 30 to 35 per cent of calories for children 2 to 3 years of age and between 25 to 35 percent of calories for children and adolescents 4 to 18 years of age, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils. Carbohydrates Key Recommendations • Choose fiber-rich fruits, vegetables, and whole grains often.
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Alcoholic Beverages Key Recommendations • Those who choose to drink alcoholic beverages should do so sen sibly 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.
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milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, raw or undercooked fish or shell fish, unpasteurized juices, and raw sprouts. • Pregnant women, older adults, and those who are immuno ompromised.
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• Reduce the intake of calories from solid fats and added sugars. • Limit the consumption of foods that contain refined grains, espe cially refined grain foods that contain solid fats, added sugars, and sodium.
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These foods include vegetables, fruits, whole grains, and milk and milk products. Key Recommendations for Specific Population Groups • Women capable of becoming pregnant should choose foods that supply heme iron, which is more readily absorbed by the body, additional iron sources, and enhancers of iron absorption such as vitamin C–rich foods.
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, starchy, and other • 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) , and nuts, seeds, and soy products • Oils A healthy eating pattern limits: • Saturated fats and trans fats, added sugars, and sodium Key recommendations that are quantitative are provided for several components of the diet that should be limited.
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Government Printing Office. https://health.gov/dietaryguide lines/1985.asp (accessed July 24, 2017)
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Key Terms
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