Recap and Recommendations of the 2015 Dietary Guidelines

January 8, 2016 | Author: Amy Loew, MS, RD
Tags | Dietary Guidelines

Recap and Recommendations of the 2015 Dietary Guidelines

The much anticipated 2015 Dietary Guidelines for Americans Policy (DGA) document was released this morning.  The DGA are the foundational policy for federal nutrition programs such as school meals and WIC (Women, Infants and Children supplemental feeding program), nutrition labeling regulations, and consumer diet and health education (e.g. MyPlate).  The DGA are updated every 5 years and are based on the Dietary Guidelines Advisory Committee’s recommendations and report.    

This new 2015 edition provides five overarching Guidelines that encourages healthy eating patterns, recognizes that individuals will need to make shifts in their food and beverage choices, and acknowledges that all segments of our society have a role to play in supporting healthy choices.  They center on consuming a healthy eating pattern within an appropriate calorie level and with limited amounts of saturated fats, added sugars, and sodium.

The five 2015 Dietary Guidelines are:

  1. Follow a healthy eating pattern across the lifespan.
  2. Focus on variety, nutrient density, and amount.
  3. Limit calories from added sugars and saturated fats and reduce sodium intake.
  4. Shift to healthier food and beverage choices.
  5. Support healthy eating patterns for all.

Key DGA recommendations to help Americans take action on the 5 guidelines are:

  • Consume a healthy eating pattern that accounts for ALL foods and beverages within an appropriate calorie level.
  • A healthy eating pattern includes the following: 
    • A variety of vegetables from all the subgroups – dark green, red and orange, legumes (beans and peas), 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, with an emphasis on lean meats, poultry, seafood, eggs, nuts seeds and soy products
    • Oils are a major source of essential fatty acids and vitamin E; they should replace solid fats rather than being added to the diet
    • A healthy pattern limits:
      • Saturated fat and trans fats, added sugars, and sodium
        • Consume less than 10% of calories/day from added sugars
        • Consume less than 10% of calories/day from saturated fat
        • Consume less than 2,300 mg of sodium/day
        • If alcohol is consumed, it should be consumed in moderation.

For more information on the 2015-2020 Dietary Guidelines, check out the full document on their website.

Amy Loew, MS, RD | Amy Loew, MS, RD


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