Transcript Understanding Demand Shifts for Grain-Based Foods: The Policy Perspective Peter Basiotis, Ph.D. Economist and Director Nutrition Policy and Analysis Staff Center for Nutrition Policy & Promotion United.

Understanding Demand Shifts
for Grain-Based Foods:
The Policy Perspective
Peter Basiotis, Ph.D.
Economist and Director
Nutrition Policy and Analysis Staff
Center for Nutrition Policy & Promotion
United States Department of Agriculture
United States Department of Agriculture
Center for Nutrition Policy & Promotion
Dietary Guidelines for
Americans
Legislated Mandate:
National Nutrition Monitoring and Related
Research Act of 1990 (1990) Public Law 445,
Section 301.
Dietary guidelines must be issued every 5 years
Dietary guidance issued by the Federal
government for the general public is to be
reviewed by the Secretaries of both Agriculture,
and Health and Human Services.
What the Guidelines Do
Provide dietary advice to consumers
Set policy for food assistance programs
Establish overarching goals for
National health objectives
Nutrition monitoring
Nutrition research
Set framework for standards in
Food labeling/ fortification
 Food product development

1980
1985
1990
1995
2000
Charge to the 2005 Dietary
Guidelines Advisory Committee
Produce an advisory report for the Secretaries
of HHS and USDA that makes nutritional and
dietary recommendations for the 2005 edition
of Nutrition and Your Health: Dietary
Guidelines for Americans
Base the report on the preponderance of
current scientific and medical knowledge.
Single, time-limited task—Committee
disbanded when report was submitted to the
Secretaries in August.
Process Overview
Five public meetings
Systematic review of peer-reviewed scientific and
medical literature
Written public comments solicited and reviewed
by Committee
Oral public comments solicited and presented to
Committee
Experts invited to present at public meetings and
consulted during subcommittee conference calls
Committee deliberations during public meetings
Systematic Review of Scientific
Literature
All literature examined was peer-reviewed.
Human studies were primary focus.
Committee assessed study quality and the
strength of the evidence.
Priority was given to:
– trials with well-accepted, clinically relevant
outcomes (e.g., incidence of cancer and
myocardial infarction) and well-accepted risk
factors (e.g., systolic blood pressure, lowdensity lipoprotein cholesterol, and weight)
– longitudinal, cohort studies
Additional Resource
Proposed USDA food pattern and
technical support data (Federal Register
Notice, vol. 68, no. 176, Sept. 11, 2003, p.
53536)
Food pattern modeling (e.g., Increased
amounts of fish, whole grains substituted
for enriched grains, lacto-ovo vegetarian
pattern, varying levels of fat)
Major Work Areas
Science Review
Nutrient Adequacy
and Lifecycle
Energy Balance
Fatty Acids
Selected Food
Groups (fruits,
vegetables, grains,
milk & milk
products)
Carbohydrates
Macronutrients
Fluid and
Electrolytes
Ethanol
Food Safety
DGAC Report Organization
Executive summary
Introduction
Methodology
Science base
Translating the science into dietary
guidance
Research recommendations
Appendices
Content of Science Base
Aiming to Meet Nutrient Intake
Recommendations
Energy
Discretionary Calories
Fats
Carbohydrates
Selected Food Groups
Fluid and Electrolytes
Ethanol
Food Safety
Key Scientific
Recommendations
1. Consume a variety of foods within and among the
basic food groups while staying within energy needs
2. Control calorie intake to manage body weight
3. Be physically active every day
4. Increase daily intake of fruits and vegetables,
whole grains, and reduced-fat milk and milk
products
5. Choose fats wisely for good health
6. Choose carbohydrates wisely for good health
7. Choose and prepare foods with little salt
8. If you drink alcoholic beverages, do so in moderation
9. Keep food safe to eat
Nutrient Adequacy
Basic food groups are:
–
–
–
–
–
Fruits
Vegetables
Grains
Milk, yogurt and cheese
Meat, poultry, fish, dry beans, eggs, and nuts
Selected Food Groups
Committee Recommendation:
Increase daily intakes of fruits and
vegetables, whole grains, and reduced-fat
milk and milk products.
Fruits and Vegetables: At 2000 kcal/day, 9 servings (4 ½
cups)
Whole Grains: At least three servings (3 ounces) per day
Milk: At 1600 kcal/day or more, 3 cups of non- or low-fat
milk, milk products (or their equivalent)
Carbohydrates
Committee Recommendation:
Choose carbohydrates wisely for good
health.
Total carbohydrates: Intake 45% to 65% of energy
Dietary Fiber: Intake 14 grams per 1000 calories.
Added Sugars: Reducing intake of added sugars
(especially sugar-sweetened beverages) may be helpful
in achieving recommended nutrient intakes and weight
control.
Dental caries: Reducing frequency of consuming sugars
and starches and optimizing oral hygiene practices is
advised
Glycemic index/load: Few advantages in using these for
dietary guidance
Question: What Are the Optimal
Proportions of Dietary Fat and
Carbohydrate to Maintain BMI and To
Achieve Long-Term Weight Loss?
Conclusion:
Weight maintenance depends on a balance
of energy intake and energy expenditure,
regardless of the proportions of fat,
carbohydrate, and protein in the diet.
Question: What Is the Utility of the
Glycemic Index/Glycemic Load for
Providing Dietary Guidance for
Americans?
Conclusion:
Current evidence suggests that glycemic
index and/or glycemic load are of little utility
for providing dietary guidance for Americans.
Question: What Are the Major Health
Benefits of Fiber-Containing Foods?
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
Between Whole-Grain Intake and Health?
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
vs. Consumption
Proposed Recommendations
vs. Consumption
Next Steps
 Advisory Committee report
Comment period
Policy document development
Release of policy document
Aug
Fall
Fall
Early 05
How To Access the DGAC
report
www.health.gov/dietaryguidelines
www.cnpp.usda.gov/DG2005
USDA is…
Committed to an open, transparent
process
Dedicated to using authoritative bodies
and credible reports
Focused on implementation and a new
approach to personalize nutrition
guidance