understanding demand shifts for grain-based foods: the policy perspective
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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
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