Why we need to discuss this
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Why we need to discuss this…. HISTORY OF THE FOOD GUIDE.

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Why we need to discuss this….

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Why we need to discuss this

Why we need to discuss this….


History of the food guide

HISTORY OF THE FOOD GUIDE

In 1917, the first USDA food guide appeared. It was titled How to Select Foods and was written by Caroline Hunt, a nutritionist for the USDA. It ignored Dr. Atwater’s advice to limit fat and sugar intake, and instead emphasized newly discovered vitamins and minerals. Foods recommended came in 5 groups:

  • milk and meat

  • cereals

  • vegetables and fruit

  • fats and fatty foods

  • sugars and sugary foods.

    There were changes to this basic guide to help families during the wartime rationing, but it wasn’t until 1940, when the first "Recommended Dietary Allowances (RDA)" was released from the National Academy of Sciences, that the USDA changed its recommendations again.

    In 1943, it created the National Wartime Nutrition Guide, and then revised it in 1946 as the National Nutrition Guide.


Why we need to discuss this

The USDA's "Basic 7"

food groups from 1943 to 1956.

From 1956 until 1992 the United States Department of Agriculture recommended its Basic Four food groups.

  • Vegetables and Fruits: Recommended as excellent sources of vitamins C and A, and a good source of fiber. A dark-green or deep-yellow vegetable or fruit was recommended every other day.

  • Milk: Recommended as a good source of calcium, phosphorus, protein and riboflavin, and sometimes vitamins A and D. Cheese, ice cream, and ice milk could sometimes replace milk.

  • Meat: Recommended for protein, iron and certain B vitamins. Includes meat, poultry, fish, eggs, dry beans, dry peas, and peanut butter.

  • Cereals and Breads: Whole grain and enriched breads were especially recommended as good sources of iron, B vitamins and carbohydrates, as well as sources of protein and fiber. Includes cereals, breads, cornmeal, macaroni, noodles, rice and spaghetti.

  • "Other foods" were said to round out meals and satisfy appetites. These included additional servings from the Basic Four, or foods such as butter, margarine, salad dressing and cooking oil, sauces, jellies and syrups.


Why we need to discuss this

While the Food Guide Pyramid was a well-recognized symbol as a nutritional guide, as long ago as 2001 it was admitted by the United States Department of Agriculture (USDA) and The National Institutes of Health (NIH) that the Food Guide Pyramid was a total failure.

80% of Americans recognized the symbol, but people had become sicker and heavier since it was updated in 1992. Its recommendations were based on uncertain scientific evidence, and were barely improved over the years to reflect major improvements in our understanding of diet and health.


Why we need to discuss this

Grimace from McDonald’s

Wendy’s

Taco Bell

Burger King

Eat Fresh

Sub’s So Fast You’ll Freak


Changes throughout the years

Changes throughout the years

1992 2005


Recommendation for 18 year old male

Recommendation for 18 year old male


Recommendation for 18 year old female

Recommendation for 18 year old female


Vary your veggies

VARY YOUR VEGGIES


Why we need to discuss this

Key Consumer Message:

Make at least half your grains whole grains.


Why we need to discuss this

GRAINS Examples of ONE ounce servings

-breadone slice (4 snack size rye)

-rice½ cup (cooked)

-bagel 1 ‘mini’ bagel 1 large bagel=4 oz

-English muffin½ muffin1 muffin=2 oz


Why we need to discuss this

-crackers5 whole wheat

-muffin2 ½” diameterlarge=3oz

-pancakes4 ½”-1

-popcorn3 cups1 micro bag=4oz

-pasta½ cup cooked or 1oz dry

-tortilla1-6” tortilla1-12”=4oz


Why we need to discuss this

Key Consumer Message:Make half your plate fruits and vegetables.

Vary your veggies.


Why we need to discuss this

VegetableAmtthat counts as 1c

DARK GREEN

-broccoli1 cup cooked/raw

-greens1 cup cooked

-raw leafy2 cup raw

ORANGE

-carrots1 cup, 2 med, 12 mini

-pumpkin1 cup mashed, cooked

-sweet potato1 large baked 2 ¼” diameter


Why we need to discuss this

DRY BEANS & PEAS

-black, kidney, soy, split peas1 cup whole or mashed, cooked

-tofu1 cup ½” cubes (about 8 oz)

STARCHY

-Corn1 cup, 1-8” ear

-green peas1 cup

-white potato1 cup diced/mashed-20 med 3” long French fries (fats)

OTHER

-cucumbers

-iceburg lettuce2 cups=1 cup serving

-cabbage

-cauliflower

-celery

-green/red peppers

-tomatoes


Why we need to discuss this

Key Consumer Message:Make half your plate fruits and vegetables.

Focus on Fruits.


Why we need to discuss this

FRUITSCounts as 1 cup

-apples½ large (3 ¼”), 1 small (2 ½”)

-banana8-9” long

-grapes32

-strawberries8 large

-dried fruits½ cup-raisins, prunes, dried apricots, etc.


Why we need to discuss this

Key Consumer Message:Switch to fat-free or low-fat (1%) milk.

Get Calcium $ Foods.


Why we need to discuss this

DAIRY1 cup serving

-milk1 cup

-yogurt8 oz

-cheese1 ½ oz hard, 1/3 c shredded, 2 ozprocessed

½ cup ricotta, 2 cups cottage

-desserts1 cup pudding, 1 cup frozen yogurt, 1 ½ cup ice cream


Why we need to discuss this

Key Consumer Message: Choose lean or low-fat meat and poultry

Go Lean with Protein


Why we need to discuss this

PROTEIN1 oz servingcommon portions=oz

-beefsmall hamburger=3oz

Small steak=4oz

Deck of cards

-ham

-pork

-chickensmall breast half=3oz

-fish1 can tuna=3oz

Small trout=3oz


Why we need to discuss this

-egg1 egg

-nuts/seeds½ oz (12 almonds, 24 pistachio, 7 walnut halves) ½ oz seeds

1 oz nuts=2oz serving

-dry beans/peas¼ c dry, ¼ cup tofu, 2 TBS hummus

1 cup bean/pea soup=2oz


Why we need to discuss this

Key Consumer Message: Limit your intake of fats and oils


Why we need to discuss this

Very small amounts recommended with most of your fat sources coming from fish, nuts and vegetable oils. Limit solid fats like butter, stick margarine, shortening and lard.


Why we need to discuss this

Nuts, fish, cooking oil, salad dressings

A person’s allowance for oils depends on age, sex, and level of physical activity. Daily allowances shown are appropriate for individuals who get less than 30 minutes of moderate physical activity, beyond normal daily activities.

Boys 14-186 teaspoons

Men 19-307 teaspoons

Girls 14-185 teaspoons

Women 19-306 teaspoons


Why we need to discuss this

Key Consumer Message:

Find a balance between food and physical activity

Do it, get out there and move!


Why we need to discuss this

Plans are set up on myplate.gov according to your activity level.

0-30 min/day30-60 min/day60+/day

There is an activity tracker you can use to make the new food ‘pyramid’ work best for you.


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