DIETARY GUIDELINES


Over the past two and a half decades, numerous authorities have published dietary guidelines that make specific nutritional recommendations. Dietary Guidelines for Americans were published by the U.S. Department of Health and Human Services and the U.S. Department of Agriculture in January 2005. These guidelines reinforce many longstanding nutritional principles while also placing greater emphasis on several recent observations. Key recommendations in the new guidelines include the following: limit the intake of saturated fat, trans fat, cholesterol, added sugars, salt, and alcohol; balance calories from food and beverages with calories expended; engage in regular physical activity at least 30–60 minutes most days of the week; consume greater quantities (up to 9 servings per day) and more varieties of fruits and vegetables per day; consume at least half of the daily grains as whole grains; consume 3 cups per day of low fat milk or milk products; consume less than 10% of calories as saturated fat, less than 300 mg/d of cholesterol, and as little trans-fatty acids as possible; consume fiber-rich fruits, vegetables, and whole grains; use little added sugars or caloric sweeteners; consume less than 2300 mg of sodium per day; use alcohol sensibly and in moderation; and prepare food safely. 

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