Meeting the DGAS with the USDA Food Patterns:

Transcription

1 Meeting the DGAS with the USDA Food Patterns: Role of naturally occurring and added nutrients Trish Britten USDA Center for Nutrition Policy and Promotion

2 What is a USDA Food Pattern? What and how much to eat

3 USDA Food Patterns 1980s Development of total diet patterns to meet nutritional goals for adequacy and moderation Philosophical goals included flexibility in food choice and being realistic in using commonly consumed foods Reflect a premise of the Dietary Guidelines that nutrients should primarily come from foods Adequacy of patterns assessed by calculating a nutrient profile for each food group Formed basis for the original (1992) Food Guide Pyramid

4 USDA Food Patterns Revisions First major revision of the food patterns in 2005 Used same philosophical goals and process Created patterns at additional calorie levels (from 3 to 12) Updated item clusters, representative foods, and nutrient profiles in 2005 and 2010 Assessed adequacy and moderation based on updated nutritional goals and limits

5 How are the Patterns Assessed? Create nutrient profiles for each food group or subgroup Calculate total nutrients in pattern: Nutrient content of pattern = Sum [nutrients from each food group x amount recommended from each group]

6 Process to Develop Nutrient Profiles Disaggregate mixed foods into ingredients

7 Disaggregation Example: Separating Ingredients Vegetable Beef Soup ARS-MPED Protein Foods Red- Orange Veg Other Veg Starchy Veg Solid Fat Amt per 100 g CNPP- Ingredients Beef Carrots, Tomatoes Celery, Onions, Green Beans Potatoes, Corn, Peas Beef Fat

8 Process to Develop Nutrient Profiles Disaggregate mixed foods into ingredients Aggregate ingredients into item clusters

9 Aggregation Example: Creating Item Clusters Veg beef soup Veg tempura Carrot cake Veg lasagna Cooked carrots Carrots Carrots Carrots Carrots Carrots Cooked Carrots Item Cluster

10 Process to Develop Nutrient Profiles Disaggregate mixed foods into ingredients Aggregate ingredients into item clusters Identify proportional consumption among clusters in each food group or subgroup Select a nutrient-dense food to represent each cluster

11 Item Clusters Red & Orange Vegetables Cluster % of intake Representative food Carrots, raw 5.6 Carrots, raw Carrots, cooked 7.0 Carrots, boiled, w/o salt Carrot juice 0.0 Carrot juice, canned Chili pepper, red 1.7 Peppers, hot chili, red, raw Peppers, red sweet 0.8 Peppers, sweet red, ckd w/o salt Pumpkin, cooked 0.2 Pumpkin, canned, w/o salt Squash, winter, cooked 0.4 Squash, winter, baked w/o salt Sweet potatoes, cooked 1.9 Sweet potato, baked, w/o salt Tomatoes, raw 19.8 Tomatoes, red, ripe, raw Tomatoes, cooked 59.1 Tomato puree, canned, w/o salt Tomato juice 3.5 Tomato juice, canned, w/o salt Unknown red/orange veg 0.0 Carrots, boiled, w/o salt

12 Item Clusters Whole Grains Cluster % of intake Representative food WG Bagels & Eng. muffins 2.8 English muffins, whole wheat Bread, rye 2.2 Rye bread Bread, whole wheat % whole wheat bread Brown rice 2.6 Brown rice, ckd w/o salt or fat Cereals, ckd-oatmeal & others 17.4 Oats, not fortified, ckd w/o salt Cereals, oat, RTE 14.0 Cheerios Cereals, whole wheat, RTE % Shredded Wheat Crackers, whole wheat % WW cracker, reduced fat Pasta, whole grain 1.1 WW spaghetti, cooked w/o salt Popcorn 12.6 Popcorn, air-popped w/o salt Quick breads, whole wheat 3.9 WW Pancakes, dry mix, prepared Whole grain rolls (not sweet) % whole wheat roll WG snacks and desserts 5.0 Oats, not fortified, dry

13 Fortified Foods as Representative Foods Grains all refined grains are enriched (e.g., breads, baked products, grits) RTE cereals: Some are fortified (Cheerios & Kellogg s cornflakes) when a fortified cereal is the clear market leader, others (Shredded Wheat) are not fortified Dairy all milks (fluid and dry) fortified with A and D flavored yogurts fortified with D soymilk fortified with Calcium, A, and D

14 Selected Nutrients in Representative RTE Cereals (per ounce) Nutrient RTE refined- Cornflakes RTE whole wheat- Shredded wheat RTE oat- Cheerios Fortified Not fortified Fortified Energy (kcal) Fiber (g) Calcium (mg) Iron (mg) Magnesium (mg) Zinc (mg) Copper (mg) Vitamin A (μg RAE) Choline (mg) Folate (μg DFE)

15 Process to Develop Nutrient Profiles Disaggregate mixed foods into ingredients Aggregate ingredients into item clusters Identify proportional consumption among clusters in each food group or subgroup Select a nutrient-dense food to represent each cluster Calculate a weighted nutrient profile for each group or subgroup

16 Nutrient Profile Calculation Nutrient Nutrients Percent of profile of = Sum in each X total consumption food group rep. food from item cluster or subgroup Represent the nutrients one would expect from a variety of choices within the group, in nutrient-dense forms They are the building blocks for the food patterns

17 Nutrient Profiles for Vegetables

18 Nutrient Profiles for Grains

19 Nutrient Profiles for Grains

20 Fortified Foods in the Earlier USDA Food Patterns Used enriched but not fortified grain products Used vitamin A fortified milk Resulting Food Patterns did not meet iron, copper, and zinc RDAs for adult women

21 Previous Statements on Fortified Foods in USDA Food Patterns Additional nutrients that might be contributed by use of fortified breakfast cereals were not included because the food guidance system makes no specific recommendation for their use. (FJ Cronin et al., JNE 1987, 19: 289) Non-fortified foods ( e.g. breakfast cereals) were used Actual intakes of fortified nutrients may be higher than levels reflected in diet pattern analyses. (KL Marcoe et al., SNE Annual meeting abstract 1998)

22 Nutrients in Current Patterns Compared to Adequacy Goals Well above goal amounts: protein, vitamin C, thiamin, riboflavin, niacin, vitamin K, folate, vitamin B6, vitamin B12, phosphorus, zinc, selenium, copper, linoleic acid, alphalinolenic acid Above goal amounts for most patterns, marginal for one or a few age/gender groups: calcium, magnesium, iron, fiber, and vitamin A Less than goal amounts for most or all, but greater than current intakes: potassium, vitamin E, vitamin D, and choline

23 Fiber: 97% AI for 2 year olds Marginal Nutrients Vitamin A: 94% RDA for sedentary men Calcium: 96% RDA for sedentary children % RDA for sedentary girls % RDA for sedentary boys % RDA for sedentary girls % RDA for sedentary women Iron: 90-93% RDA for sedentary women 31-50, Magnesium: 95-98% RDA sedentary men 31-50, teens 14-18, women

24 Nutrient Adequacy Goals not Met Potassium: 55% to 101% of AI Vitamin E: 68% to 92% of RDA Vitamin D: 28% to 56% of RDA Choline: 77% to 81% of RDA Amounts in patterns are above current intake levels.

25 Nutrients in Patterns Compared to Moderation Goals Almost all nutritional goals for moderation were met Exceptions: patterns at the highest calorie levels slightly exceed goals for sodium (at 3000, 3200 calories) and total fat (at 3200 calories)

26 Selected Nutrients in Original vs. Current Patterns Folate (μg) Iron (mg) Calcium (mg) Zinc (mg) Original ( kcal) Current ( kcal)

27 Nutrients as % of RDA for Adult Women (~25-50 years old) Folate % RDA Iron % RDA Calcium % RDA Zinc % RDA Original ( kcal) Current ( kcal) 61-73% 68-86% % 75-88% % 90-93% % % RDAs 1980s μg 400 μg 18 mg 18 mg 800 mg 1000 mg 15 mg 8 mg

28 Current Statement on Fortified Foods in USDA Food Patterns in a limited number of cases, a fortified food was selected as the representative food for an item cluster. This included instances where fortification is mandatory, as it is with folate in enriched grains, or ubiquitous, as with vitamins A and D in fat-free and low-fat milk. Some fortified foods are also included as a representative food when the are clearly the market leader and stable over time in consumption patterns, such as ready-to-eat cereals fortified with moderate levels of nutrients. (P Britten et al., JAND, in press, emphasis added)

29 Summary Most nutrients meet adequacy goals and come from food sources In some limited cases, fortified foods provide additional nutrients, which may help to meet goals Follow the principles of being flexible and realistic in selecting representative foods and calculating nutrient profiles Question for potential future updates have additional fortified foods become the appropriate representative food for other item clusters? Data available at ww.cnpp.usda.gov/usdafoodpatterns.htm

30 Questions?