New Report Reveals Change in Food Pyramid

A committee of 13 professionals and specialists conducted a yearlong review of nutritional science, identified nearly 40 top dietary concerns, and then submitted its recommendations to the Department of Health and Human Services and the U. S. Department of Agriculture. For the first time, according to Janet King, committee member, the quality of the American diet, the importance of consuming polyunsaturated and omega-3 fatty acids, and the relationship between food consumption and activity level were addressed. The committee also introduced the notion of discretionary calories, or the difference between a person's total daily energy expenditure and the energy consumed to meet his or her recommended nutrient intake. The findings of the report will serve as the basis for the sixth edition of "Nutrition and Your Health: Dietary Guidelines for Americans," which Health and Human Services (HHS) and the United States Department of Agriculture (USDA) expect to publish this month, as well as for the new food pyramid to be unveiled later this year. Major recommendations include: A plan to make up for the “at risk nutrients” currently lacking in the average diet (Vitamin E, Vitamin C, Vitamin A, calcium, magnesium and potassium) through a recommended three servings of whole grains, three dairy foods and anywhere from five to 13 servings of fruits and vegetables to meet the recommended intake. The change represents a shift in the intake of fruits and vegetables, and emphasizes the importance of whole grains, while recommending a reduction in breads and cereals, in general. A food and lifestyle focus is placed on: 1. Watching total caloric intake and increasing energy expenditure. 2. Consuming polyunsaturated fatty acids and omega-3 fatty acids — found in fish — twice a week. 3. Choosing carbohydrates wisely, putting more emphasis on whole grains and complex carbohydrates, and limit intake of refined carbohydrates and sugars. 4. The introduction of “Discretionary” calories which are determined by the level of one’s physical activity, regardless of the amount of low –fat foods and good sources of carbohydrates one chooses. Additional recommendations include: 1. Choosing carbohydrates that are high in nutrients, such as fruits and vegetables help to reduce the risk of cardiovascular disease, some forms of cancer and type 2 diabetes. 2. Limiting the intake of saturated fat and trans fat and select good sources of polyunsaturated fatty acids (with the maximum of trans-fat daily intake to less than one percent) -http://www.nrn.com