New healthy eating guidelines issued

Charlyn Fzargo, Contributor

Eat less meat, more veggies. Sounds familiar? The United States Department of Agriculture's (USDA's) new food guidelines, released recently for public comment, take aim at salt and fat to battle the obesity epidemic.

The Dietary Guidelines for Americans are the cornerstone of federal nutrition policy and nutrition education activities. They are issued and updated every five years by the USDA and the US Department of Health and Human Services. In preparation for the 2010 Dietary Guidelines, a report soliciting public comment was released June 15. After the comment period, guidelines will be formalised and released by the end of the year.

The new guidelines address our growing waistlines and lack of several key nutrients such as vitamin D, calcium, potassium and dietary fibre. On average, Americans of all ages consume too few vegetables, fruits, high-fibre whole grains, low-fat milk and milk products and seafood. And we eat too much added sugars, solid fats, refined grains and sodium. That information probably does not come as a surprise. But it may help to know none of us are alone in this battle of trying to eat healthily.

The new goals of the dietary guidelines are to help Americans reduce consumption of added sugars and solid fats and increase our exercise. The guidelines offer two plans - the DASH diet or the Mediterranean diet. Both increase consumption of fruits, vegetables and grains and reduce added sugars, fats and salt.

Perhaps for the first time, the government recognises that Americans need help in making these changes, so they recommend:

1. Improve nutrition literacy and cooking skills, including safe food-handling skills. Empower and motivate the population, especially families with children, to prepare and consume healthy foods at home.

2. Increase comprehensive health, nutrition and physical education programmes and curricula in US schools and preschools, including food preparation, food safety and cooking.

3. For all Americans, especially those with low incomes, create greater financial incentives to purchase, prepare and consume vegetables, fruits, whole grains, seafood, fat-free and low-fat milk products, lean meats and other healthy foods.

4. Improve the availability of affordable fresh produce through greater access to grocery stores, produce trucks and farmers' markets.

For more information on the guidelines, go to www.cnpp.usda.gov/DGAs2010-DGACReport.htm. Charlyn Fargo is a registered dietitian from Springfield, Illinois at www.creators.com.