Dietary Guideline

To characterize FBDG, terminology may refer to dietary patterns, food group recommendations or foods to encourage, and foods or food components to limit.

From: Reference Module in Nutrient Scientific discipline , 2021

Consumer responses to government dietary guidelines in the management and prevention of obesity

Due south. Boylan , in Managing and Preventing Obesity, 2015

21.1 Introduction

Dietary guidelines were introduced to encourage healthy food choice and hence reduce the rates of overweight and obesity. Despite the considerable corporeality of effort which has gone into developing and supporting dietary guidelines, rates of over-weight and obesity go on to escalate. In fact, some argue that dietary guidelines may do more harm than proficient ( Woolf and Nestle, 2008). Others argue that it is upwards to the individual to decide for themselves whether or not they should follow the guidelines (Woolf and Nestle, 2008). Arguments bated, dietary guidelines accept been implemented in several countries to inform policy makers and to promote consumer behaviour change. This chapter's focus is on the consumer and will therefore attempt to reply a number of questions: how constructive are dietary guidelines in (1) preventing obesity, (2) promoting healthier food choices, (three) promoting dietary behaviour change? Offset, a brief history of dietary guidelines volition be presented.

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Volume 2

Ellen Kampman , in Comprehensive Gut Microbiota, 2016

ii.17.two Dietary Guidelines to Reduce NCD Risk

Dietary guidelines are established in various countries based on the current evidence to reduce the risk of diet-related NCDs. These guidelines differ from country to state based on regional differences in dietary habits. Both the United kingdom of great britain and northern ireland and the Netherlands take simply published an update of their food-based dietary guidelines (run across Tabular array 1). Recommendations in both guidelines include eating enough of found-based foods and choosing foods which are lower in saturated fat, table salt, and sugars. For beast foods, including meat and dairy, only small amounts are required as office of a healthy balanced diet.

Table 1. Key message from the 2015 U.k. and Netherlands food-based dietary guidelines

Food groups Uk Netherlands
Fruit and vegetables Eat at least 5 portions of a variety of fruit and vegetables Eat at to the lowest degree 200   g of vegetables and at least 200   g of fruit
Starchy foods, bread, dietary fiber Base meals on potatoes, bread, rice, pasta, or other starchy carbohydrates; choosing whole-grain versions where possible Eat daily at to the lowest degree xc   g of brown breadstuff, wholemeal bread, or other whole-grain products. Supplant refined cereal products past whole-grain products
Dairy Have some dairy or dairy alternatives (such as soya drinks); choosing lower fat and lower sugar options Have daily a few portions dairy produce, including milk or yoghurt
Crimson meat, fish, other sources of protein Consume some beans, pulses, fish, eggs, meat, and other proteins (including ii portions of fish every week, ane of which should exist oily) Limit the consumption of red meat, peculiarly processed meat
Eat one serving of fish, preferably oily fish weekly
Eat daily at least 15   g of unsalted nuts
Fats Choose unsaturated oils and spreads and swallow in minor amounts Supercede butter, difficult margarines, and cooking fats with soft margarines, liquid cooking fats, and vegetable oils
Fluids Drink 6–8 cups/glasses of fluid a day
If consuming foods and drinks high in sugar, have these less often and in small-scale amounts		 Drink daily three cups of tea
Supersede unfiltered java by filtered coffee
Minimize consumption of sugar-containing beverages
Do non drinkable alcohol or no more than one glass daily
Table salt If consuming foods and drinks high in salt, have these less often and in small amounts Limit salt intake to half dozen   k daily
Dietary supplements Nutrient supplements are not needed, except for specific groups for which supplementation applies, east.yard., groups that need extra vitamin D, folic acid, or vitamin B12

Worldwide, a big per centum of the population are not able to come across the dietary guidelines (Micha et al., 2015). The diet of younger people, men, smokers, and those with lower education is relatively unhealthy (Minihane et al., 2015).

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Dietary Guidelines, International Perspectives

B. Schneeman , in Encyclopedia of Human Diet (Third Edition), 2013

The Development of FBDG

FBDG express the principles of nutrition education in terms of the food and nutrient choices bachelor to the population rather than in terms of specific nutrients or food components. Scientifically, these guidelines are based on the association between dietary patterns and the risk of diet-related diseases and incorporate recommendations that address major nutrition-related public health problems. In addition to communicating scientific knowledge about the association betwixt food, dietary patterns, and health, development of FBDG provides an opportunity to strengthen consensus among diverse government and nongovernment organizations on important nutrition recommendations to be incorporated into educational programs. In add-on, by expressing scientific principles in terms of food, FBDG recognize the consumer awareness of food rather than nutrients and emphasize to consumers the importance of meeting nutrient needs with foods. Thus, both the content of the FBDG and the process of development are important.

Researchers ofttimes focus their studies on a specific nutrient or food component that may modify the risk of developing a disease. These studies are reviewed in the development of FBDG, but the information must be reorientated from a nutrient-based focus to a food recommendation past addressing the questions in Table i. As indicated by these questions, the process is driven by the identification of diet-related public wellness problems and the evolution of food-based strategies that are relevant to the target population.

Table i. Reorientating from nutrients and nutrient components to foods

What are the important public wellness problems for the population? Do they accept nutrition-related factors?
Health statistics will indicate the major causes of morbidity and mortality in a population. Diet-related diseases include nutritional deficiency diseases and noncommunicable diseases, such as obesity, type two diabetes, sure types of cancer, and cardiovascular illness. It is of import to determine whether nutrition is the primary crusade of the illness or secondary to some other more prevalent problem (e.g., smoking and infectious agents).
What are the target nutrients linked to the major public health bug? Are there related nutrients or other factors?
In many nutrition-related issues, several nutrients or food factors may interact to cause the nutritional problem. For example, the fat content of the diet affects absorption of fat-soluble vitamins, obesity can be related to either backlog energy intake or inadequate expenditure, multiple factors contribute to acceptable bone formation, folic acid can mask anemia due to vitamin B12 deficiency, and and then on. Simply increasing the intake of a target nutrient and ignoring these other factors may non accost the trouble adequately.
What foods are high in nutrient(southward) or consumed in sufficient quantity to exist a significant source of the nutrient(s)?
Using both food-limerick databases and nutrient-consumption data, foods that are good sources of the food and foods that are consumed in sufficient quantity to come across the target intake can be identified. Likewise, dietary patterns that lower the gamble for the public wellness trouble and are associated with acceptable intake of the nutrient can be identified.
What is likely to exist acceptable to the target audition?
For nutrition interventions to reach success, recommendations must target food choices that can be integrated into the diet based on cost and acceptability of the foods.
How do diet strategies integrate with other nutrient policies?
Economic, agricultural, and trade assay is useful to determine which diet strategies are sustainable.

The procedure for developing FBDG is based on building consensus among diverse sectors and groups involved in public health. Table 2 provides a general outline of the steps in the process, which can be adjusted to the specific needs of a state or region. The goal is to have a set of guiding principles for food-based recommendations that lay out the overall policy agreed by diverse agencies and groups.

Table 2. Steps in the development of FBDGs

1.

Develop support from key government agencies. The successful implementation of FBDG will depend on support from cardinal ministries, such as health, agriculture, education, sports, and recreation. Building consensus amongst these agencies volition result in consistent messages regarding diet, health, and lifestyle for the public. Examples of support include technical support for information assay or a secretariat to maintain and coordinate activities.

2.

Course a working group of experts. The working group should include diverse expertise in areas, such as public health, nutrition, food science, agriculture, and behavioral sciences.

3.

Solicit public annotate and input. The expert console needs to gather and evaluate scientific information to determine the guidelines that are most relevant to the target population. This information can be obtained from the scientific literature. In addition, professional groups may accept important data to submit to the panel for consideration. Solicitation of data is consistent with an open process; however, the panel is responsible for evaluating the relevance of the information submitted.

4.

Review and identify fundamental public health issues and evaluate the diet–wellness relationships of concern for the population; determine the critical health, nutrient, and diet issues to exist targeted in the FBDG; and define the purpose, target groups, and content of the FBDG. Even if data are limited, it is important for the working group to identify the key public wellness issues. This step may be especially important in countries in which both undernutrition and overnutrition are of concern. Identification of the public wellness issues allows the working group to address the questions in Tabular array 1.

v.

Develop and draft the primary messages for the FBDG. The working grouping will need to determine whether the draft document will be targeted primarily at wellness professionals, and hence may be more than technical, or will exist targeted toward the general public. In developing the main messages, they may place consumer-orientated materials, such equally a food guide, that volition be useful in communicating the FBDG to the public.

six.

Appraise the cultural and economic appropriateness and credibility of the messages as perceived past the target groups. Through focus groups or other types of consumer testing, the effectiveness of the FBDG tin be assessed. This data can be used to revise the guidelines before developing the concluding draft.

vii.

Release and implement the FBDG. Information technology is valuable to have government leaders from key ministries involved in the release and implementation of the FBDG and then that there is a commitment to integrate the guidelines into departmental policies. In addition, the implementation can crave evolution of educational materials for different target groups likewise equally public–private partnerships to assist in broadcasting of the letters to the public.

8.

Monitoring and revision. Monitoring can be used to appraise the affect and implementation of the FBDG. In addition, monitoring information are useful for making advisable revisions and updates to the guidelines on a periodic basis.

The product of the working group is likely to be a document that outlines recommendations and includes background information on the rationale for the guidelines also as guidance on implementing the recommendations. The guidelines from three countries are shown in Tabular array 3 as an example of the types of message developed during this process. In all cases, the messages are accompanied past a document containing groundwork information. Table 4 presents common themes emerging from the FBDG that have been developed in a variety of countries. Based on foods available and cultural practices, the types of fruits, vegetables, and whole grains and the specific types of food that are emphasized every bit sources of protein, calcium, or unsaturated fatty acids may vary.

Table 3. Dietary-guideline messages from three countries

U.s. China Thailand
The 2010 Dietary Guidelines for Americans has 23 recommendations in the following categories for the general population and six boosted recommendations for special populations (http://www.health.gov/Dietary Guidelines) Swallow a multifariousness of foods, with cereals as the staple Eat a diversity of foods from each of the five food groups, and maintain proper torso weight
Balancing Calories to Maintain Weight Consume enough of vegetables, fruits, and tubers Eat adequate amount of rice or culling sugar sources
Foods and Food Components to Reduce Consume milk, beans, or diary or bean products every solar day Consume plenty of vegetables and fruits regularly
Foods and Nutrients to Increase Consume appropriate amounts of fish, poultry, eggs, and lean meat; reduce fat meat and animal fat in the diet Eat fish, lean meats, eggs, legumes, and pulses regularly
Building Salubrious Eating Patterns Rest nutrient intake with concrete action to maintain a healthy body weight Drink milk in appropriate quality and quantity for one'southward age
Choose a low-cal nutrition that is also depression in salt Eat a nutrition containing the appropriate amounts of fat
If you beverage alcoholic beverages, do so in express amounts Avoid sweet and salty foods
Avoid unsanitary and spoiled foods Eat make clean and safe food
Avoid or reduce the consumption of alcoholic beverages

Tabular array 4. Common themes for food-based dietary guidelines

Foods or behaviors that are encouraged Cautionary messages
Energy balance Saturated fatty acids and trans-fat acids
Includes physical activity Energy residue
Encouraging a healthful variety of foods Total energy from fat
Fruits and vegetables Consumption of foods high in added carbohydrate
Use of whole grains Use of table salt and salty foods
Poly peptide-based foods Alcohol
Foods that are calcium sources
Sources of unsaturated fatty acids
Safe food handling

All countries concerned nearly the increasing incidence of obesity have placed greater focus on energy residuum, in terms of both food selection and physical activity. As a office of their effort to support the development of FBDG, the FAO launched a public data initiative for consumers entitled "become the all-time from your food." This initiative promoted four simple principles (Table 5) that tin be adjusted for educational programs in a variety of settings.

Tabular array v. Food and Agriculture Organisation initiative: Get the best from your food

Enjoy a variety of food Recognizing the importance of food in understanding nutrient requirements, food and nonnutrient interactions, and diet–health relationships
Eat to run into your needs Importance of energy balance and unlike needs across the life cycle
Protect the quality and safety of your food Recognizing the importance of nutrient and water sanitation, especially in developing countries
Keep active and stay fit Importance of physical action in maintaining well-being

Well-nigh countries that take developed FBDG have also developed a food guide to accompany the messages in the guidelines. The nutrient guide is typically a simple graphic illustration of food choices and dietary patterns. The food guides that accompany the FBDG shown in Tabular array four are illustrated in Figure ane. Criteria for a food guide should include representation of foods mutual to the population, consistency with the FBDG, utilize of simple graphics that are meaningful to the target population, and developing a nutrient design that meets the nutrient requirements of the population. Although a uncomplicated graphic is useful for visual communication, it should be clear that proper use of the food guide depends on understanding the more complete information in the FBDG.

Figure ane. The food guides that back-trail the FBDG in (a) the Usa, (b) Prc, and (c) Thailand. http://world wide web.choosemyplate.gov

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Dietary guidelines, international perspectives

B. Schneeman , in Reference Module in Nutrient Science, 2021

The development of FBDG

FBDG express the principles of nutrition in terms of the food and food choices available to the population rather than in terms of specific nutrients or nutrient components. Scientifically, these guidelines are based on the association betwixt dietary patterns and the take a chance of diet-related diseases and contain recommendations that accost major diet-related public health issues. In addition to communicating scientific knowledge about the clan between food, dietary patterns, and health, evolution of FBDG provides an opportunity to strengthen consensus amid various government and nongovernment organizations on important nutrition recommendations to exist incorporated into educational programs. By expressing scientific principles in terms of food, FBDG recognize the consumer awareness of food rather than nutrients and emphasize to consumers the importance of coming together nutrient needs with foods. Thus, both the content of the FBDG and the evolution process are important.

Researchers oft focus their studies on a specific nutrient or nutrient component that may alter the run a risk of developing a illness. These studies are reviewed in the development of FBDG, but the information must be reorientated from a nutrient-based focus to a food-based recommendation by addressing the questions in Table ane. Every bit indicated by these questions, the procedure is driven by the identification of diet-related public health issues and the development of food-based strategies that are relevant to the target population.

Table 1. Reorientating from nutrients and food components to foods (FAO and WHO, 1998).

What are the important public health issues for the population? Exercise they have diet-related factors?
Health statistics will indicate the major causes of morbidity and mortality in a population. Nutrition-related diseases include nutritional deficiency diseases and noncommunicable diseases, such as obesity, type two diabetes, certain types of cancer, and cardiovascular disease. It is important to make up one's mind whether diet is the chief cause of the disease or secondary to some other more prevalent problem (e.g., smoking, infectious agents).
What are the target nutrients linked to the major public wellness bug? Are there related nutrients or other factors?
In many nutrition-related problems, several nutrients or food factors may collaborate to cause the nutritional trouble. For example, the fat content of the nutrition affects absorption of fat-soluble vitamins, obesity can exist related to either excess energy intake or inadequate expenditure, multiple factors contribute to adequate bone formation, folic acrid tin can mask anemia due to vitamin B12  deficiency, so on. Just increasing the intake of a target nutrient and ignoring these other factors may not address the problem fairly.
What foods are high in nutrient(s) or consumed in sufficient quantity to be a pregnant source of the food(s)?
Using both food-composition databases and food-consumption information, foods that are good sources of the food and foods that are consumed in sufficient quantity to run across the target intake tin be identified. Likewise, dietary patterns that lower the gamble for the public health trouble and are associated with adequate intake of the food can exist identified.
What is likely to be acceptable to the target audience?
For nutrition interventions to achieve success, recommendations must target food choices that tin can be integrated into the nutrition based on price and acceptability of the foods.
How exercise diet strategies integrate with other food policies?
Economic, agronomical, and trade analysis is useful to determine which diet strategies can exist implemented and are sustainable.

The process for developing FBDG is based on building consensus amid various sectors and groups involved in public health. Table 2 provides a general outline of the steps in the process, which can exist adapted to the specific needs of a country or region. The goal is to have a set of guiding principles for food-based recommendations that lay out the overall policy agreed to by diverse agencies and groups.

Tabular array 2.   Steps in the development of FBDGs (FAO and WHO, 1998).

1.

Develop support from key government agencies. The successful implementation of FBDG volition depend on back up from key ministries, such as health, agriculture, didactics, sports, and recreation. Building consensus among these agencies volition outcome in consistent messages regarding nutrition, health, and lifestyle for the public. Examples of support include technical support for data assay or a secretariat to maintain and coordinate activities.

2.

Form a working group of experts. The working group should include diverse expertize in areas, such as public health, nutrition, food scientific discipline, agriculture, and behavioral sciences.

3.

Solicit public comment and relevant input. The expert console needs to assemble and evaluate scientific information to determine the guidelines that are nearly relevant to the target population. This information can be obtained from the scientific literature. In addition, professional groups may take important information to submit to the panel for consideration. Solicitation of information is consistent with an open process; withal, the panel is responsible for evaluating the relevance of the data submitted.

4.

Review and identify key public health issues and evaluate the diet–health relationships of business organisation for the population; determine the disquisitional wellness, food, and nutrition issues to exist targeted in the FBDG; and define the purpose, target groups, and content of the FBDG. Even if data are limited, it is important for the working group to place the central public wellness issues. This step may be especially important in countries in which both undernutrition and overnutrition are of business. Identification of the public wellness issues allows the working group to address the questions in Table 1.

five.

Develop and draft the main messages for the FBDG. The working group volition need to decide whether the draft document will exist targeted primarily at wellness professionals, and hence may be more technical, or will be targeted toward the full general public. In developing the master messages, they may place consumer-orientated materials, such as a food guide, that will exist useful in communicating the FBDG to the public.

6.

Assess the cultural and economic appropriateness and credibility of the messages as perceived by the target groups. Through focus groups or other types of consumer testing, the effectiveness of the FBDG tin can be assessed. This information tin exist used to revise the guidelines before developing the final typhoon.

7.

Release and implement the FBDG. It is valuable to take government leaders from key ministries involved in the release and implementation of the FBDG so that there is a delivery to integrate the guidelines into departmental policies. In improver, the implementation tin can require development of educational materials for different target groups as well as public–private partnerships to aid in dissemination of the messages to the public.

8.

Monitoring and revision. Monitoring can exist used to appraise the impact and implementation of the FBDG. In improver, monitoring data are useful for making advisable revisions and updates to the guidelines on a periodic basis.

The product of the working group is likely to exist a certificate that outlines recommendations and includes background information on the rationale for the guidelines also equally guidance on implementing the recommendations. The FAO website has over 100 FBDG developed by different countries and regions. Table 3 illustrates mutual themes among various FBDG. These themes are characterized equally foods or behaviors that are encouraged or equally cautionary letters that refer to foods or food components to limit. Based on foods available and cultural practices, the types of fruits, vegetables, and whole grains and the specific types of nutrient that are emphasized as sources of protein, calcium, or unsaturated fatty acids may vary. The Usa Dietary Guidelines for Americans provide an interesting picture of how FBDG have evolved considering they accept been reviewed and updated every 5 years since 1980. During this period the core messages have been similar; notwithstanding, the methodology to evaluate evidence has improved and strengthened. Inside these core messages the importance of defining healthful dietary patterns and the role of nutrient dense foods has become more prominent. In addition, the Guidelines itself has evolved from a simple, consumer-oriented brochure to a more detailed science-based policy document used by decision-makers for policy decisions and the design of health promotion programs (National Academy of Sciences, Engineering, and Medicine, 2017).

Table 3. Common themes for food-based dietary guidelines.

Foods or behaviors that are encouraged Cautionary messages
Energy balance Limit saturated fatty acids and trans-fat acids
A healthful diverseness of foods; healthful dietary patterns Avoid excess energy intake
Inclusion of fruits and vegetables Balance of energy from fat
Use of whole grains Limit foods and beverages with added saccharide
Protein-based foods from various sources Limit employ of salt and salty foods
Foods that are sources of calcium Limit or avoid alcohol
Sources of unsaturated fatty acids
Safe food treatment
Inclusion of concrete activity
Family practices related to meals

Near countries that have adult FBDG accept too developed a nutrient guide to accompany the letters in the guidelines (Fischer and Garnett, 2016). The food guide is typically a simple graphic illustration of nutrient choices and dietary patterns; the graphic can exist synthetic to illustrate the relative proportions of nutrient groups within the pattern. Criteria for a food guide should include representation of foods common to the population that are consistent with the FBDG, apply of clear graphics that are meaningful to the target population, and illustration of dietary patterns that meet the nutrient requirements of the population. Although a simple graphic is useful for visual communication, it should be articulate that proper utilise of the food guide depends on understanding the more consummate information in the FBDG.

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The Importance of Dietary Guidelines

Johanna T. Dwyer , in Reference Module in Food Scientific discipline, 2019

Planning Diet for Individuals by Linking Nutrients to Foods and Food Patterns

Dietary guidelines are the footing for designing advice on healthy eating patterns that link nutrients to food intakes and ensures overall dietary quality for health. Dietary guidelines that are accordingly formulated can help consumers who want advice to help them translate their nutrient needs into foods and healthful eating patterns. In a contempo study, in that location was a correlation between consumers' employ of nutritional data and the healthfulness of their nutrient choices, as measured past the Healthy Eating Index (HEI), which assesses conformity to the Dietary Guidelines for Americans, However, the association was plant only for food at habitation, and non for food abroad from habitation ( Zeballos and Anekwe, 2018).

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Children's dietary needs: nutrients, interactions and their part in health

L.R. Marotz , in Developing Children's Food Products, 2011

1.3 Determinants of acceptable nutrient intake in children

Dietary guidelines based on scientific findings and international recommendations take been established in most countries ( Food and Agriculture Organization of the Un, 2009). These tools have proven beneficial for government-run nutrition programs and food manufacturers, simply their application and functionality for ordinary citizens has sometimes been limited. Cultural and socioeconomic differences, lack of basic nutrition educational activity, environmental challenges and detailed age-and gender-specific values often challenge a family'southward ability to translate food information into salubrious meals. However, government agencies accept taken steps to convert bones nutrient information into applied behavioral guidelines that are meaningful for individuals and families: two such initiatives include the U.k.'due south '8 Tips for Eating Well' (Food Standards Agency) and the Dietary Guidelines for Americans (US Section of Health & Human Services, 2005). These dietary guidelines reverberate what current scientific discipline knows nigh the synergistic relationships that be between food intake and personal wellness, especially every bit they relate to supporting children's continued growth, developmental advancement, absence of excessive illness or illness, and sufficient energy for play.

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Carotenoids in Vegetables

Dean A. Kopsell , David E. Kopsell , in Bioactive Foods in Promoting Health, 2010

7 Summary

Dietary guidelines recommend consuming 7–ix servings of fruits and vegetables daily, which has been positively associated with reduced chronic disease hazard. Specifically, carotenoid compounds in fruits and vegetables provide improved health maintenance. Enquiry demonstrates the antioxidant activity of β-carotene, lutein, zeaxanthin, and lycopene in promoting illness suppression, and their activity is affected by the amount consumed, conditions of the food matrix, intestinal absorption, and biometabolism. Genetic and environmental effects strongly influence carotenoid content in fruits and vegetables. Therefore, current carotenoid enhancement efforts and assessment of carotenoid consumption on human health demand to consider many complicated and interrelated factors.

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Botanical Multifariousness in Vegetable and Fruit Intake

Matthew D. Thompson , Henry J. Thompson , in Bioactive Foods in Promoting Health, 2010

1 Overview

Dietary guidelines are evolving from a main focus on providing adequate intake of essential nutrients in society to prevent nutritional deficiency to an accent on reducing the prevalence of chronic diseases including cardiovascular affliction, cancer, type Two diabetes, and obesity [i–3]. During this transition, there has been a movement to broaden nutritional terminology such that nutrients are divided into two categories: essential and nonessential [4]. Essential nutrients are those substances that cannot be made in the human trunk only that are required for normal cellular office. The absence of essential dietary nutrients results in divers illness syndromes. Nonessential nutrients are not required for life, only they promote health [5]. Many chemical constituents of plant-based foods, i.e. foods which are plants or are derived from plants, are termed nonessential nutrients since they positively impact wellness; such phytochemicals are also referred to as phytonutrients. Electric current dietary recommendations try to meet these nutrient requirements and are based on grouping foods using culinary definitions and knowledge of essential nutrient content. Despite the recognition that literally thousands of chemicals be in plant-based foods and that they are likely to exert a wide range of bioactivities in living systems, dietary guidelines go along to provide limited management most the specific types of plant-based foods that should exist combined to render maximal health benefits. This situation exists for many reasons including: ane) the lack of a systematic approach past which plant-based foods are nutritionally classified; 2) the limited data regarding the chemical profile of each type of plant-based food; 3) the lack of information on the biological activities of establish chemicals; and 4) the paucity of data about the impact of plant-based food combinations on wellness outcomes. All the same, technological advances in chromatographic separation and chemic identification of phytochemicals are occurring at a rapid charge per unit [6] and this progress is providing a large amount of information regarding the chemical limerick of plant-based foods. This situation has created an unprecedented opportunity to expand our approach to dietary guidelines and carte du jour planning.

The objective of this affiliate is to raise the awareness of health care professionals nigh opportunities to extend dietary guidance about plant-based nutrient intake beyond coming together the recommended servings/day of cereal grains, vegetables, and fruit past incorporating data almost the botanical families from which the constitute-based foods are selected for carte du jour planning. The approach also has the potential to place food combinations that reduce chronic disease risk. The residuum of this chapter addresses three topics: Department 2 details the rationale underlying the proposed use of botanical families, Department 3 provides evidence of the potential usefulness of this arroyo in an effort to reduce chronic illness risk, and Section 4 considers how botanical families can be applied to meal planning.

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Diabetes mellitus: dietary management

M. Lu , ... South.H. Oh , in Reference Module in Food Science, 2021

USDA Dietary Guidelines for Americans

The Dietary Guidelines for Americans have provided science-based advice on what to eat and beverage to promote health, reduce run a risk of chronic disease and come across the nutrient needs of the full general population. The guidelines focus on dietary patterns with the understanding that nutrients and foods are not consumed in isolation. Rather, people consume them in various combinations over time—a dietary pattern. The USDA emphasizes a variety of vegetables equally well as fruits, especially whole fruits; grains, at to the lowest degree half of which are whole intact grains; lower-fatty diary; a diverseness of poly peptide foods; and oils. This eating design limits saturated fats and trans fats, added sugars and sodium. These dietary recommendations can be illustrated by the use of the Plate method shown in Fig. 1. Half the plate should consist of fruits and vegetables, while the other half is divided between whole grains and lean sources of protein, with a serving of low- or non-fat dairy to complete the meal. These general guidelines for macronutrients are easy for patients to think and are advisable for adults with diabetes.

Fig. 1. The USDA Dietary Guidelines for Americans illustrated using the Plate method. One-half the plate consist of fruits and vegetables, while the other half is divided betwixt whole grains and lean sources of protein (Dietary Guidelines for Americans, 2020–2025).

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Osteoporosis

Connie Chiliad. Weaver , Kathleen M. Loma , in Nutrition in the Prevention and Handling of Affliction (Third Edition), 2013

1 Milk and Milk Products

The Dietary Guidelines for Americans includes two cups of milk or milk product daily for children ages 2–8 years and three cups after age eight years [45]. The amount of milk was set to help meet requirements for several nutrients, including calcium, magnesium, potassium, riboflavin, and vitamin D. Milk products provide approximately 50–79% of the calcium in the diets for children in the food patterns for age and gender recommended by the Dietary Guidelines Advisory Committee. The milk group also provides more than 10% of the nutrients in the pattern for riboflavin, vitamin B12, vitamin A, thiamin, vitamin B12, phosphorus, magnesium, zinc, potassium, protein, and carbohydrate. If milk products are excluded from the patterns, intake for calcium falls below 64% for all children and below 33% for immature children; it also falls below 88% for magnesium—as depression as 33% for some age groups [45]. Alternatives to milk products given in the Dietary Guidelines Advisory Commission study were low-lactose milk products [45]. Although some fortified foods, such equally calcium-fortified soy milk, have nutrient profiles similar to that of milk, it is difficult to run across calcium and potassium requirements without milk. Milk product consumption has been associated with overall diet quality. Adequacy of milk intake has been associated with adequacy of calcium, potassium, magnesium, zinc, atomic number 26, riboflavin, vitamin A, folate, and vitamin D for children [46].

Many calcium-fortified foods are on the market that could theoretically exist used to provide the requirements for this food. Gao et al. [47] evaluated the ability of dairy-free diets to run into calcium intake while meeting other nutrient requirements using diets in U.Southward. children anile 9–18 years for those participants in NHANES 2001–2002 who reported no intake of dairy. Calcium requirements were not met without use of calcium-fortified foods, and only one kid accomplished this. Average calcium intake without dairy products was 498   mg/day for girls and 480   mg/day for boys compared to 866 and 1070   mg/day, respectively, with dairy products. At calcium intakes of approximately 400   mg/day, calcium retention was only 131   mg/twenty-four hour period compared to almost three times that much if the acceptable intake for calcium is met [48]. Milk intervention trials in children have shown increased os mass compared to that of command groups [49,50]. Interestingly, in trials in children using milk as the intervention, the positive furnishings of treatment were maintained after the intervention ceased [51,52], in contrast to several trials that used calcium supplements as the intervention [53,54]. In a longitudinal study of 151 white girls, dairy product/calcium intake at age 9 years was associated with total torso BMD gain from historic period 9 to 11 years [55]. Milk avoiders have increased risk for prepubertal bone fractures [56]. Retrospective studies have shown that the incidence of postmenopausal fracture is inversely related to drinking milk in babyhood [57,58]. In the nationally representative NHANES database, the incidence of hip fracture was twice every bit high for those who consumed one glass of milk or less per week compared to those who consumed at least one serving per day during childhood [57].

Milk consumption in children has declined over time. In the Bogalusa Heart Study, during the 2 decades from 1972 to 1994, boilerplate milk consumption past 10-year-olds declined past an boilerplate of 64   g [59]. Fluid milk consumption was negatively correlated with soft drink consumption, which had a detrimental effect on bone gain in girls [60]. The displacement of milk with soft drinks removes a rich packet of nutrients from the diet.

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