Percentage of U.S. Children and Adolescents Who Are Overweight*
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1 Percentage of U.S. Children and Adolescents Who Are Overweight* ; Ages 6-11 Ages * >95th percentile for BMI by age and sex based on 2000 CDC BMI-for-age growth charts **Data are from for children 6-11 years of age and from for adolescents years of age Source: National Center for Health Statistics
2 Media Use, Food Marketing, and Energy Intake Conclusions from the IOM Food Marketing to Children and Youth Report Effects on 2-11 year olds Strong evidence Food and beverage preferences Food and beverage purchase requests Short-term consumption Moderate evidence Food and beverage beliefs Usual dietary intake (2-5 years) Insufficient evidence on causal relationship from TV advertising to adiposity Source: Institute of Medicine. Food Marketing to Children and Youth (2005)
3 Average Daily Energy Gap (kcal/day): to Excess Weight Gained (Lb) Daily Energy Gap (kcal/day) All Teens Overweight Teens ,017 Wang YC et al. Pediatrics 2006;118:e1721 Wiecha et al. 2006; Arch Pediatr Adolesc Med 160:436
4 Targets for the Prevention and Control of Obesity Related to Television Time Reduce energy intake Decrease high E D foods Reduce sugar drinks Decrease television time Increase energy expenditure Increase daily physical activity
5 % Contribution of Food Products Advertised on Television Cereal Sweets Snacks Drinks Powell LM et al. Pediatrics 2007;120: yo 12-17yo
6 Quality of Cereals and Ads Directed at Children Cereal Rating In Top 10 Marketed In Top 10 on to Children Internet 1. Reese s Puffs X X 2. Corn Pops X X 3. Lucky Charms X X 4. Cinnamon Toast Crunch X O 4. Cap n Crunch O O 4. Trix X X 6. Froot Loops X X 6. Fruity or Cocoa Pebbles X X 9. Cocoa Puffs X O 10. Cookie Crisp O O Harris JL et al. Cereal F.A.C.T.s. Rudd Center for Food Policy and Obesity
7 Sodium Recommendation 2005 Dietary Guideline recommendation: <2,300 mg/day AI for children 4-8 yo = 1200 mg AI for 9-13 yo = 1500 mg Specific Populations recommended to consume 1,500 mg/day Black Middle or Older American Hypertensive Average intake: 3,466 mg/day
8 Effects of Reducing Sodium by 50% in Processed and Restaurant Foods A decline of: At least 5 mm Hg in mean systolic blood pressure Up to 20% in hypertension prevalence At least 9% in coronary heart disease deaths At least 14% in stroke deaths At least 7% in mortality from all causes - resulting in at least 150,000 lives saved annually Source: Havas S, Roccella E, Lenfant C. Reducing the public health burden from elevated blood pressure levels in the United States by lowering intake of dietary sodium. Am J Public Health. 2004;94(1):9-22.
9 Resources Representatives from CDC, FDA, USDA, and FTC Current regulations for health claims and nutrient content claims (21CFR Part 101 Food Labeling) The 2005 Dietary Guidelines for Americans Relevant reports from the National Academies of Science-Institute of Medicine (e.g. Dietary Reference Intakes, Nutrition Standards for Foods in Schools)
10 Tentative Proposed Standards: Standard I Standard I: Foods Exempt from Standards II and III The following foods are part of a healthful diet and may be marketed to children without meeting Standards II and III. 100% fruit and fruit juices in all forms 100% vegetables and vegetable juices in all forms; must not exceed 140 mg of sodium per RACC* 100% non-fat and low-fat milk and yogurt 100% whole grains 100% water Note: 100% is defined as no added nutritive or non-nutritive sweeteners and no other functional ingredients added to the product, except flavoring for water, milk, and yogurt
11 Tentative Proposed Standards: Standard II Standard II: Meaningful Contribution to a Healthful Diet Foods marketed to children must provide a meaningful contribution to a healthful diet. Option A: Food must contain at least 50% by weight of one or more of the following: fruit; vegetable; whole grain; fat-free or low-fat milk or yogurt; fish; extra lean meat or poultry; eggs; nuts and seeds; or beans Option B: Food must contain one or more of the following per RACC: 0.5 cups fruit or fruit juice 0.6 cups vegetables or vegetable juice 0.75 oz. equivalent of 100% whole grain 0.75 cups milk or yogurt; 1 oz. natural cheese; 1.5 oz. processed cheese 1.4 oz. meat equivalent of fish or extra lean meat or poultry 0.3 cups cooked dry beans 0.7 oz. nuts or seeds 1 egg or egg equivalent
12 Tentative Proposed Standards: Standard III Standard III: Nutrients to Limit Foods marketed to children must not contain more than the following amounts of saturated fat, trans fat, sugar, and sodium. Saturated Fat: 1 g or less per RACC* and not more than 15% of calories; Trans Fat: 0 g per RACC* (<0.5 g) Sugar: No more than 13 g of added sugars per RACC* Sodium: No more than 200 mg per portion *For foods with a small RACC (30 g or less or 2 tablespoons or less), the criteria refer to the amount per 50 g of food. This level is interim and over time should be reduced to 140 mg per RACC.
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