2015-2020 Dietary Guidelines - health.gov

2015-2020 Dietary Guidelines - health.gov

Message from the Secretaries

Acknowledgments

Executive Summary

Introduction

• Nutrition and Health Are Closely Related
• The Dietary Guidelines for Americans: What It Is, What It Is Not
• Developing the Dietary Guidelines for Americans
  • Stage 1: Review of Current Scientific Evidence
  • Stage 2: Development of the Dietary Guidelines for Americans
  • Stage 3: Implementing the Dietary Guidelines for Americans
• A Roadmap to the 2015-2020 Edition of the Dietary Guidelines for Americans

Chapter 1. Key Elements of Healthy Eating Patterns

• Introduction
• About This Chapter
• Key Recommendations: Components of Healthy Eating Patterns
• Healthy Eating Patterns: Dietary Principles
• The Science Behind Healthy Eating Patterns
  • Associations Between Eating Patterns and Health
  • Associations Between Dietary Components and Health
• A Closer Look Inside Healthy Eating Patterns
  • Food Groups
  • Other Dietary Components
• Examples of Other Healthy Eating Patterns
  • Healthy Mediterranean-Style Eating Pattern
  • Healthy Vegetarian Eating Pattern
• Summary

Chapter 2. Shifts Needed To Align With Healthy Eating Patterns

• Introduction
• About This Chapter
• Current Eating Patterns in the United States
• A Closer Look at Current Intakes and Recommended Shifts
  • Food Groups
  • Other Dietary Components
  • Underconsumed Nutrients and Nutrients of Public Health Concern
  • Beverages
• Opportunities for Shifts in Food Choices
• Summary

Chapter 3. Everyone Has a Role in Supporting Healthy Eating Patterns

• Introduction
• About This Chapter
• Creating and Supporting Healthy Choices
• The Social-Ecological Model
  • Sectors
  • Settings
  • Social and Cultural Norms and Values
  • Individual Factors
• Meeting People Where They Are: Contextual Factors and Healthy Eating Patterns
  • Food Access
  • Household Food Insecurity
  • Acculturation
• Strategies for Action
• Summary

Appendices

• Appendix 1. Physical Activity Guidelines for Americans
• Appendix 2. Estimated Calorie Needs per Day, by Age, Sex, and Physical Activity Level
• Appendix 3. USDA Food Patterns: Healthy U.S.-Style Eating Pattern
• Appendix 4. USDA Food Patterns: Healthy Mediterranean-Style Eating Pattern
• Appendix 5. USDA Food Patterns: Healthy Vegetarian Eating Pattern
• Appendix 6. Glossary of Terms
• Appendix 7. Nutritional Goals for Age-Sex Groups Based on Dietary Reference Intakes and Dietary Guidelines Recommendations
• Appendix 8. Federal Resources for Information on Nutrition and Physical Activity
• Appendix 9. Alcohol
• Appendix 10. Food Sources of Potassium
• Appendix 11. Food Sources of Calcium
• Appendix 12. Food Sources of Vitamin D
• Appendix 13. Food Sources of Dietary Fiber
• Appendix 14. Food Safety Principles and Guidance

List of Tables

Table I-1

Facts About Nutrition- and Physical Activity-Related Health Conditions in the United States

Table 1-1

Healthy U.S.-Style Eating Pattern at the 2,000-Calorie Level, With Daily or Weekly Amounts From Food Groups, Subgroups, and Components

Table 1-2

Composition of the Healthy Mediterranean-Style and Healthy Vegetarian Eating Patterns at the 2,000-Calorie Level, With Daily or Weekly Amounts From Food Groups, Subgroups, and Components

Table 2-1

Examples of Vegetables in Each Vegetable Subgroup

Table A1-1

Physical Activity Guidelines for Americans Recommendations

Table A1-2

Federal Physical Activity Resources

Table A2-1

Estimated Calorie Needs per Day, by Age, Sex, and Physical Activity Level

Table A3-1

Healthy U.S.-Style Eating Pattern: Recommended Amounts of Food From Each Food Group at 12 Calorie Levels

Table A4-1

Healthy Mediterranean-Style Eating Pattern: Recommended Amounts of Food From Each Food Group at 12 Calorie Levels

Table A5-1

Healthy Vegetarian Eating Pattern: Recommended Amounts of Food From Each Food Group at 12 Calorie Levels

Table A6-1

Body Mass Index and Corresponding Body Weight Categories for Children and Adults

Table A7-1

Daily Nutritional Goals for Age-Sex Groups Based on Dietary Reference Intakes andDietary Guidelines Recommendations

Table A8-1

Federal Nutrition and Physical Activity Resources

Table A9-1

Alcoholic Drink-Equivalents of Select Beverages

Table A10-1

Potassium: Food Sources Ranked by Amounts of Potassium and Energy per Standard Food Portions and per 100 Grams of Foods

Table A11-1

Calcium: Food Sources Ranked by Amounts of Calcium and Energy per Standard Food Portions and per 100 Grams of Foods

Table A12-1

Vitamin D: Food Sources Ranked by Amounts of Vitamin D and Energy per Standard Food Portions and per 100 Grams of Foods

Table A13-1

Dietary Fiber: Food Sources Ranked by Amounts of Dietary Fiber and Energy per Standard Food Portions and per 100 Grams of Foods

Table A14-1

Recommended Safe Minimum Internal Temperatures

List of Figures

Figure ES-1

2015-2020 Dietary Guidelines for Americans at a Glance

Figure I-1

Adherence of the U.S. Population Ages 2 Years and Older to the 2010 Dietary Guidelines, as Measured by Average Total Healthy Eating Index-2010 (HEI-2010) Scores

Figure I-2

Percentage of Adults Meeting the Physical Activity Guidelines (Aerobic and Muscle-Strengthening Recommendations)

Figure I-3

Science, Policy, Implementation: Developing the 2015-2020 Dietary Guidelines for Americans

Figure 1-1

Cup- and Ounce-Equivalents

Figure 1-2

Fatty Acid Profiles of Common Fats and Oils

Figure 1-3

Hidden Components in Eating Patterns

Figure 2-1

Dietary Intakes Compared to Recommendations. Percent of the U.S. Population Ages 1 Year and Older Who are Below, At, or Above Each Dietary Goal or Limit

Figure 2-2

Empower People To Make Healthy Shifts

Figure 2-3

Average Daily Food Group Intakes by Age-Sex Groups, Compared to Ranges of Recommended Intake

Figure 2-4

Average Vegetable Subgroup Intakes in Cup-Equivalents per Week by Age-Sex Groups, Compared to Ranges of Recommended Intakes per Week

Figure 2-5

Average Whole and Refined Grain Intakes in Ounce-Equivalents per Day by Age-Sex Groups, Compared to Ranges of Recommended Daily Intake for Whole Grains and Limits for Refined Grains

Figure 2-6

Average Protein Foods Subgroup Intakes in Ounce-Equivalents per Week by Age-Sex Groups, Compared to Ranges of Recommended Intake

Figure 2-7

Average Intakes of Oils and Solid Fats in Grams per Day by Age-Sex Group, in Comparison to Ranges of Recommended Intake for Oils

Figure 2-8

Typical Versus Nutrient-Dense Foods and Beverages

Figure 2-9

Average Intakes of Added Sugars as a Percent of Calories per Day by Age-Sex Group, in Comparison to the Dietary Guidelines Maximum Limit of Less Than 10 Percent of Calories

Figure 2-10

Food Category Sources of Added Sugars in the U.S. Population Ages 2 Years and Older

Figure 2-11

Average Intakes of Saturated Fats as a Percent of Calories per Day by Age-Sex Group, in Comparison to the Dietary Guidelines Maximum Limit of Less Than 10 Percent of Calories

Figure 2-12

Food Category Sources of Saturated Fats in the U.S. Population Ages 2 Years and Older

Figure 2-13

Average Intakes of Sodium in Milligrams per Day by Age-Sex Groups, Compared to Tolerable Upper Intake Levels (UL)

Figure 2-14

Food Category Sources of Sodium in the U.S. Population Ages 2 Years and Older

Figure 3-1

A Social-Ecological Model for Food and Physical Activity Decisions

Figure 3-2

Implementation of the Dietary Guidelines through MyPlate

Figure 3-3

Strategies To Align Settings With the 2015-2020 Dietary Guidelines for Americans