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2 Introduction
Pages 18-32

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From page 18... ... The roles of diet in health promotion and risk reduction and in the prevention and control of specific diet-related diseases have now been characterized. Beginning in the early 1960s, various sets of dietary guidelines intended to help the population reduce its risk of certain chronic degenerative diseases began to be widely disseminated. Read the entire page →
From page 19... ... In 1979, for example, the Surgeon General of the United States published Healthy People: the Surgeon General's Report on Health Promotion and Disease Prevention (DHEW, 1979) , a landmark document wherein the federal government explicitly recognized the importance of nutrition as a major influence on the nation's health. Read the entire page →
From page 20... ... Examples of quantitation include the following: � The report Healthy People 2000: National Health Promotion and Disease Prevention Objectives issued by DHHS (1990) recommends that average total fat intake among people age 2 and older be no more than 30% of calories and that saturated fat intake not exceed 10% of calories. Read the entire page →
From page 21... ... FROM GUIDANCE TO IMPLEMENTATION Consensus on dietary guidance is an important advance; however, guidelines cannot be effective until a coordinated effort is made to teach consumers how to interpret and apply them and to assist people in overcoming the difficulties in trying to change their eating behaviors. But the many questions about what should be done, and by whom, and where the effort should be focused have not yet been addressed systematically. Read the entire page →
From page 22... ... Of equal importance, however, may have been the common purpose shown at most levels of government (with continued tobacco subsidies a notable exception) and the vast effort expended by health-oriented voluntary groups such as the American Cancer Society, the American Heart Association, the American Lung Association, and Action on Smoking and Health. Read the entire page →
From page 23... ... Promotion of dietary change among healthy people may be an especially formidable problem for another reason: modifying eating behaviors, unlike quitting smoking, for example, usually produces few immediate physical or psychological benefits. Moreover, as Carmody and colleagues pointed out, people are being asked to move away {~ YArh - l ,/1ATOO O~ in ohm - mr~1 Aimi v I 11 tell L vv 1 LCI ~ vv "O "1 Led 1~ to Lo 1 two 11 L"1 ~ ~ ~ ~ . Read the entire page →
From page 24... ... Furthermore, there are increasing opportunities today for consumers to select and prepare health-promoting and appealing meals that fit into their ways of life.2 For the private sector, there are financial incentives to address the public's interest in better nutrition by developing more appealing food products with reduced levels of fat, sodium, and sugar. Because dietary improvements can be expected to improve the nation's health, governments and health-care professionals have a powerful reason to serve as role models and agenda setters for efforts to encourage more healthful food consumption practices and to coordinate, study, and monitor implementation efforts. Read the entire page →
From page 25... ... The committee's strategies and actions for implementation are designed to make it easier for people to eat healthful diets without sacrificing convenience or desired life-styles. Implementation efforts must also take into account the so-called hidden choices that consumers rarely recognize and over which they have little or no control. Read the entire page →
From page 26... ... . Although common sense suggests that desirable dietary changes will most likely occur when all these components are made to be mutually reinforcing, there is insufficient research on their individual effectiveness or how they can best be assembled into a package. Read the entire page →
From page 27... ... The producers, processors, and purveyors of food affect the food supply in many ways. For example, processors and marketers influence the food acquisition and educational environments through the information they provide on their packages and in their advertising messages and by the development and introduction of new food items that vary in their nutritional desirability. Read the entire page →
From page 28... ... the costs incurred by the private sector in changing production, manufacturing, and processing practices to emphasize foods that help people to meet dietary recommendations; and (3) the psychological costs that some people will Read the entire page →
From page 29... ... The primary difficulty is the lack of quantification of the effects of past programs to modify dietary practices or observe the health effects of dietary modifications. The committee recommends strongly that the plan for every action undertaken to modify dietary habits include adequate evaluation, which will require adequate resources. Read the entire page →
From page 30... ... 1990. Healthy People 2000: National Health Promotion and Disease Prevention Objectives. Read the entire page →
From page 31... ... National Resources Defense Council, Washington, D.C. 141 PP Schneider, K Read the entire page →
From page 32... ... 1989. Preparing Foods & Planning Menus Using Dietary Guidelines. Read the entire page →

From page 18...

... The roles of diet in health promotion and risk reduction and in the prevention and control of specific diet-related diseases have now been characterized. Beginning in the early 1960s, various sets of dietary guidelines intended to help the population reduce its risk of certain chronic degenerative diseases began to be widely disseminated.

2 Introduction Pages 18-32

2 Introduction
Pages 18-32