Improving America's Diet and Health From Recommendations to Action (1991) / Chapter Skim
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4 Interpretation and Application of the Recommendations in the Diet and Health Report
4 Interpretation and Application of the Recommendations in the Diet and Health Report
Pages 84-111
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From page 84... ...
and describes how implementors in all sectors of society can use them to teach consumers how to improve their diets. However, this discussion is designed to be applicable to most sets of dietary recommendations and guidelines prepared by various expert bodies.
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From page 85... ...
. Thus, efforts to implement dietary recommendations should focus primarily on encouraging and teaching people to limit their consumption of total fat, saturated fat, and cholesterol.
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From page 86... ...
It may not be possible, for example, for such people to drink low-fat or skim milk if local food stores charge premium prices for them or stock only whole milk. Dietary recommendations can be followed by those on limited incomes if they shop carefully at stores with an adequate selection of foods and reasonable prices.
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From page 87... ...
Implementors have important roles to play in helping people to apply the principles of dietary recommendations when they shop for food, prepare meals, and eat outside the home. In addition, implementors should encourage people to take political and other actions that will lead to health-promoting food choices becoming more widely available and being perceived as desirable choices (see Chapter 8~.
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From page 88... ...
Limit use of foods that are high in oil, fat, or simple sugars; limit use of these items in food preparation. For those who drink alcoholic beverages, limit consumption to less than 1 oz of pure alcohol per day.
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From page 89... ...
For example, the potential reduction in fat intake achieved by skinning a chicken breast may be more than offset if a high-fat sauce is served. The fat content of the latter could be greater than that in an equivalent amount of top round steak that is carefully trimmed and then broiled.
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From page 90... ...
ACHIEVING SPECIFIC DIET AND HEALTH RECOMMENDATIONS ¢1) Reduce total fat intake to 30% or less of calories.
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From page 91... ...
population cannot be directly compared with the quantities specified in the Diet and Health recommendations, because the latter are goals for individuals. For example, if the goal for mean total fat intake by individuals is <30% of kcal, then the mean intake by the population would have to be substantially below 30% of kcal to achieve an intake of 30% by all people from age 2 (unless, of course, they all consumed exactly 30% of their calories from fat)
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From page 92... ...
It should be remembered, however, that as long as the total fat content of the diet remains within 30% of total calories, the percentage of calories from fat in any food product is not important. There is room for some high-fat foods in low-fat diets.
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From page 93... ...
Even ground beef labeled extra lean is a relatively fatty product, which after cooking is approximately 16% fat by weight and derives more than 53% of its calories from fat (NRC, 1988~. To minimize fat intake from ground beef, drain off the fat after cooking.
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From page 94... ...
. Dairy products are a major source of total fat, saturated fat, and cholesterol in the diets of the U.S.
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From page 95... ...
Yogurt · Yogurts made with skim or low-fat milk are widely available. Ice Cream · Ice creams usually contain substantial amounts of fat and sugar.
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From page 96... ...
· Saturated fat intake can be lowered by substituting vegetable oils and margarine (whose major ingredient is liquid vegetable oil) in place of butter and lard.
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From page 97... ...
Total fat and saturated fat intake could then be calculated by using the nutrition labels on food products, tables of food composition contained in basic nutrition textbooks and several government publications, and lay nutrition books that provide nutrient values of food. Professional nutritionists and registered dietitians can help interested individuals to establish fat budgets.
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From page 98... ...
Also, increase intake of starches and other complex carbohydrates by eating six or more daily servings of a combination of breads, cereals, and legumes. The Committee on Diet and Health recommended that healthy adults and children from age 2 increase their carbohydrate intake to more than 55% of total calories by eating more carbohydrate-containing foods.
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From page 99... ...
Legumes-dried beans and peas such as black beans, pinto beans, kidney beans, navy beans, soybeans, blackeyed peas, split green or yellow peas, chick peas (garbanzos) , and lentils are good, inexpensive foods often described as meat alternates because they are rich in protein and other nutrients found in meat (e.g., B vitamins and trace elements)
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From page 100... ...
Draining and rinsing them before use will reduce substantially their content of sodium and simple sugars that come from the packaging liquid. Canned refried beans contain added fat; the type of fat (e.g., saturated fat-rich lard and coconut oil or the largely unsaturated safflower oil)
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From page 101... ...
and with high protein intake alone in laboratory studies. That committee concluded, however, that it is not known whether these adverse effects are due solely to the usually high total fat, saturated fatty acid, and cholesterol content of diets that are rich in meat or animal protein or to what extent protein per se or other factors also contribute to these adverse effects.
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From page 102... ...
Modest reductions in protein intake that may occur by modifying dietary patterns to meet dietary recommendations should be of no nutritional consequence to most healthy people.
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From page 103... ...
population and other westernized societies, whereas caloric intake is decreasing. The undesirability of continuing this trend as well as the proven association of moderate, regular physical activity with reduced risks of heart disease led that committee to recommend that people in the United States increase their physical activity, improve physical fitness, and moderate their food intake to maintain appropriate body weight.
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From page 104... ...
The Committee on Diet and Health noted that a causal association has not been established between moderate alcohol drinking and a lower risk of coronary heart disease. It specifically recommended against alcohol consumption by pregnant women because of the risk of damage to the fetus and the fact that no safe level of alcohol intake during pregnancy has been established.
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From page 105... ...
Processed meats including hot dogs, ham, and luncheon meats were the second largest contributors of sodium. Given the high sodium content of many processed foods, more than 6 g of salt might be consumed, for example, simply by eating several frozen prepared pancakes for breakfast, a can of soup for lunch, and a frozen entree for dinner.
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From page 106... ...
High sodium intakes are most commonly associated with diets high in prepared, processed foods or with heavy discretionary use of table salt. Low intakes of sodium are associated with diets consisting largely of fresh fruits, vegetables, cooked legumes, and grain productsfoods that naturally contain little sodium.
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From page 107... ...
Skim, low-fat, and whole milk contain equivalent amounts of calcium, approximately 300 mg/cup (USDA, 1976~. Thus, calcium intake can be maintained while total fat and saturated fat are being reduced by dietary patterns that include the use of skim and low-fat milk.
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From page 108... ...
Most healthy people who eat diets that are in conformance with dietary recommendations and that contain adequate calories will come close to meeting or exceed the RDAs for nutrients and therefore have no need for supplements. As stated earlier, RDAs are defined as levels of intake of essential nutrients judged to be adequate to meet the known nutrient needs of practically all healthy people.
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From page 109... ...
REFERENCES ADA and ADA. (American Dietetic Association and the American Diabetes Association, Inc.)
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From page 110... ...
:10-11. Massachusetts Medical Society Committee on Nutrition.
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From page 111... ...
8-13. Nutrition Monitoring Division, Human Nutrition Information Service, Hyattsville, Md.
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