Peter Basiotis, Ph.D.Peter Basiotis, Ph.D.

Economist and DirectorEconomist and Director

Nutrition Policy and Analysis StaffNutrition Policy and Analysis Staff

Center for Nutrition Policy & PromotionCenter for Nutrition Policy & Promotion

United States Department of AgricultureUnited States Department of Agriculture

United States Department of AgricultureCenter for Nutrition Policy & Promotion

Understanding Demand Shifts Understanding Demand Shifts for Grain-Based Foods:for Grain-Based Foods:The Policy PerspectiveThe Policy Perspective

Dietary Guidelines for Dietary Guidelines for AmericansAmericans

Legislated Mandate:Legislated Mandate:National Nutrition Monitoring and Related National Nutrition Monitoring and Related Research Act of 1990 (1990) Public Law 445, Research Act of 1990 (1990) Public Law 445, Section 301.Section 301.

Dietary guidelines must be issued every 5 years Dietary guidelines must be issued every 5 years

Dietary guidance issued by the Federal Dietary guidance issued by the Federal government for the general public is to be government for the general public is to be reviewed by the Secretaries of both Agriculture, reviewed by the Secretaries of both Agriculture, and Health and Human Services. and Health and Human Services.

What the Guidelines DoWhat the Guidelines Do

Provide dietary advice to consumersProvide dietary advice to consumers

Set policy for food assistance programsSet policy for food assistance programs

Establish overarching goals forEstablish overarching goals forNational health objectives National health objectives Nutrition monitoringNutrition monitoringNutrition researchNutrition research

Set framework for standards inSet framework for standards in

Food labeling/ fortificationFood labeling/ fortification Food product developmentFood product development

1980 1985 1990 19951980 1985 1990 1995

20002000

Charge to the 2005 Dietary Charge to the 2005 Dietary Guidelines Advisory CommitteeGuidelines Advisory Committee

Produce an advisory report for the Secretaries Produce an advisory report for the Secretaries of HHS and USDA that makes nutritional and of HHS and USDA that makes nutritional and dietary recommendations for the 2005 edition dietary recommendations for the 2005 edition of of Nutrition and Your Health: Dietary Nutrition and Your Health: Dietary Guidelines for AmericansGuidelines for Americans

Base the report on the preponderance of Base the report on the preponderance of current scientific and medical knowledge.current scientific and medical knowledge.

Single, time-limited task—Committee Single, time-limited task—Committee disbanded when report was submitted to the disbanded when report was submitted to the Secretaries in August.Secretaries in August.

Process OverviewProcess OverviewFive public meetingsFive public meetings

Systematic review of Systematic review of peer-reviewed peer-reviewed scientific and scientific and medical literaturemedical literature

Written public comments solicited and reviewed Written public comments solicited and reviewed by Committee by Committee

Oral public comments solicited and presented to Oral public comments solicited and presented to CommitteeCommittee

Experts invited to present at public meetings and Experts invited to present at public meetings and consulted during subcommittee conference callsconsulted during subcommittee conference calls

Committee deliberations during public meetingsCommittee deliberations during public meetings

Systematic Review of Scientific Systematic Review of Scientific LiteratureLiterature

All literature examined was peer-reviewed.All literature examined was peer-reviewed.

Human studies were primary focus.Human studies were primary focus.

Committee assessed study quality and the Committee assessed study quality and the strength of the evidence.strength of the evidence.

Priority was given to:Priority was given to:– trials with well-accepted, clinically relevant trials with well-accepted, clinically relevant

outcomes (e.g., incidence of cancer and outcomes (e.g., incidence of cancer and myocardial infarction) and well-accepted risk myocardial infarction) and well-accepted risk factors (e.g., systolic blood pressure, low-factors (e.g., systolic blood pressure, low-density lipoprotein cholesterol, and weight)density lipoprotein cholesterol, and weight)

– longitudinal, cohort studieslongitudinal, cohort studies

Additional ResourceAdditional Resource

Proposed USDA food pattern and Proposed USDA food pattern and technical support data (technical support data (Federal Register Federal Register NoticeNotice, vol. 68, no. 176, Sept. 11, 2003, p. , vol. 68, no. 176, Sept. 11, 2003, p. 53536)53536)

Food pattern modeling (e.g., Increased Food pattern modeling (e.g., Increased amounts of fish, whole grains substituted amounts of fish, whole grains substituted for enriched grains, lacto-ovo vegetarian for enriched grains, lacto-ovo vegetarian pattern, varying levels of fat)pattern, varying levels of fat)

Major Work AreasMajor Work Areas

Science ReviewScience Review

Nutrient Adequacy Nutrient Adequacy and Lifecycle and Lifecycle

Energy BalanceEnergy Balance

Fatty AcidsFatty Acids

Selected Food Selected Food Groups (fruits, Groups (fruits, vegetables, grains, vegetables, grains, milk & milk milk & milk products)products)

CarbohydratesCarbohydrates

MacronutrientsMacronutrients

Fluid and Fluid and ElectrolytesElectrolytes

EthanolEthanol

Food SafetyFood Safety

DGAC Report Organization DGAC Report Organization

Executive summaryExecutive summary

IntroductionIntroduction

MethodologyMethodology

Science baseScience base

Translating the science into dietary Translating the science into dietary guidanceguidance

Research recommendationsResearch recommendations

AppendicesAppendices

Content of Science BaseContent of Science Base

Aiming to Meet Nutrient Intake Aiming to Meet Nutrient Intake RecommendationsRecommendations

EnergyEnergy

Discretionary CaloriesDiscretionary Calories

FatsFats

CarbohydratesCarbohydrates

Selected Food GroupsSelected Food Groups

Fluid and ElectrolytesFluid and Electrolytes

EthanolEthanol

Food SafetyFood Safety

Key Scientific Key Scientific RecommendationsRecommendations

1.1. Consume a variety of foods within and among the Consume a variety of foods within and among the basic food groups while staying within energy needsbasic food groups while staying within energy needs

2.2. Control calorie intake to manage body weightControl calorie intake to manage body weight

3.3. Be physically active every dayBe physically active every day

4.4. Increase daily intake of fruits and vegetables, Increase daily intake of fruits and vegetables, whole grains, and reduced-fat milk and milk whole grains, and reduced-fat milk and milk productsproducts

5.5. Choose fats wisely for good healthChoose fats wisely for good health

6.6. Choose carbohydrates wisely for good healthChoose carbohydrates wisely for good health

7.7. Choose and prepare foods with little saltChoose and prepare foods with little salt

8.8. If you drink alcoholic beverages, do so in moderationIf you drink alcoholic beverages, do so in moderation

9.9. Keep food safe to eatKeep food safe to eat

Nutrient AdequacyNutrient Adequacy

Basic food groups are: Basic food groups are: – Fruits Fruits – Vegetables Vegetables – GrainsGrains – Milk, yogurt and cheeseMilk, yogurt and cheese– Meat, poultry, fish, dry beans, eggs, and nutsMeat, poultry, fish, dry beans, eggs, and nuts

Selected Food GroupsSelected Food Groups

Committee Recommendation:Committee Recommendation:Increase daily intakes of fruits and Increase daily intakes of fruits and vegetables, vegetables, whole whole grainsgrains, and reduced-fat , and reduced-fat milk and milk products.milk and milk products.

Fruits and Vegetables:Fruits and Vegetables: At 2000 kcal/day, 9 servings (4 ½ At 2000 kcal/day, 9 servings (4 ½ cups)cups)

Whole Grains:Whole Grains: At least three servings (3 ounces) per dayAt least three servings (3 ounces) per day

Milk:Milk: At 1600 kcal/day or more, 3 cups of non- or low-fatAt 1600 kcal/day or more, 3 cups of non- or low-fat

milk, milk products (or their equivalent)milk, milk products (or their equivalent)

CarbohydratesCarbohydratesCommittee Recommendation: Committee Recommendation:

Choose carbohydrates wisely for good health.Choose carbohydrates wisely for good health.

Total carbohydrates:Total carbohydrates: Intake 45% to 65% of energy Intake 45% to 65% of energy Dietary Fiber:Dietary Fiber: Intake Intake 14 grams per 1000 calories.14 grams per 1000 calories.Added Sugars:Added Sugars: Reducing intake of added sugars (especially Reducing intake of added sugars (especially

sugar-sweetened beverages) may be helpful in achieving sugar-sweetened beverages) may be helpful in achieving recommended nutrient intakes and weight control. recommended nutrient intakes and weight control.

Dental caries:Dental caries: Reducing frequency of consuming sugars and Reducing frequency of consuming sugars and starches and optimizing oral hygiene practices is advisedstarches and optimizing oral hygiene practices is advised

Glycemic index/load:Glycemic index/load: Few advantages in using these for Few advantages in using these for dietary guidancedietary guidance

Question: What Are the Optimal Question: What Are the Optimal Proportions of Dietary Fat and Proportions of Dietary Fat and

Carbohydrate to Maintain BMI and To Carbohydrate to Maintain BMI and To Achieve Long-Term Weight Loss?Achieve Long-Term Weight Loss?

Conclusion:Conclusion:

Weight maintenance depends on a balance Weight maintenance depends on a balance of energy intake and energy expenditure, of energy intake and energy expenditure, regardless of the proportions of fat, regardless of the proportions of fat, carbohydrate, and protein in the diet.carbohydrate, and protein in the diet.

Question: What Is the Utility of the Question: What Is the Utility of the Glycemic Index/Glycemic Load for Glycemic Index/Glycemic Load for

Providing Dietary Guidance for Providing Dietary Guidance for Americans?Americans?

Conclusion:Conclusion:

Current evidence suggests that glycemic Current evidence suggests that glycemic index and/or glycemic load are of little utility index and/or glycemic load are of little utility for providing dietary guidance for Americans.for providing dietary guidance for Americans.

Question: What Are the Major Health Question: What Are the Major Health Benefits of Fiber-Containing Foods?Benefits of Fiber-Containing Foods?

Conclusion:Conclusion:

Diets rich in dietary fiber have a number of important health benefits including helping to promote healthy laxation, reducing the risk of type 2 diabetes, and decreasing the risk of CHD. Prospective cohort studies suggest that decreased risk of heart disease is associated with the intake of 14 g of dietary fiber per 1,000 calories.

Question: What Are the Relationships Question: What Are the Relationships Between Whole-Grain Intake and Health?Between Whole-Grain Intake and Health?

Conclusion:Conclusion:

Consuming at least 3 servings (approximately equivalent to 3 ounces) of whole grains per day can reduce the risk of diabetes and CHD and help with weight maintenance. Thus, daily intake of three or more servings of whole grains per day is recommended, preferably by substituting whole grains for refined grains.

Proposed Recommendations Proposed Recommendations vs. Consumptionvs. Consumption

Proposed Recommendations Proposed Recommendations vs. Consumptionvs. Consumption

Next StepsNext Steps

Advisory Committee reportAdvisory Committee report AugAug

Comment periodComment period FallFall

Policy document developmentPolicy document development FallFall

Release of policy documentRelease of policy document Early 05Early 05

How To Access the DGAC How To Access the DGAC reportreport

www.health.gov/dietaryguidelineswww.health.gov/dietaryguidelines

www.cnpp.usda.gov/DG2005www.cnpp.usda.gov/DG2005

USDA is…USDA is…

Committed to an open, transparent Committed to an open, transparent processprocess

Dedicated to using authoritative bodies Dedicated to using authoritative bodies and credible reportsand credible reports

Focused on implementation and a new Focused on implementation and a new approach to personalize nutrition approach to personalize nutrition guidanceguidance