Update from the 215 Dietary Guidelines Advisory Committee (DGAC) Report Trish Britten USDA/Center for Nutrition Policy and Promotion Major points Use of usual intake distributions in determining Food Pattern s Potassium intakes and amounts in the Food Patterns Evaluation of Food Pattern adequacy for young children What are the? Recommendations for what and how much to eat and drink to meet Dietary Guidelines (DG) and DRI s. Patterns that have evolved over time from seminal work in the 198s on total diet guidance. Based on the range of typical American food choices but in nutrient dense forms rather than sample menus. http://www.cnpp.usda.gov/usdafoodpatterns 1
Determining amounts to recommend Evolutionary approach start with amounts from previous version of Food Patterns. Calculate nutrients in patterns and compare to current DRI and DGA s. Compare amounts in patterns to usual intake distributions (5 th to 95 th percentiles of intake) for each food group and subgroup. Adjust amounts as needed to meet nutritional goals and/or stay within broad range of usual intakes. Nutrient Profiles Vegetable Subgroups amounts in 1 cup eq. Dark Green Red Orange Beans & Peas Starchy Other Calories, kcal 33 43 243 179 48 Protein, g 2.7 1.6 15.7 4. 1.9 Carbohydrate, g 6.4 1.1 43.5 34.8 9.2 Fiber, dietary, g 3.3 2.4 15.4 3.7 2.6 Calcium, mg 75 24 83 17 38 Iron, mg 1.3 4.3.7 Magnesium, mg 38 22 95 37 18 Potassium, mg 377 443 739 64 266 Sodium, mg 46 34 3 74 3 Zinc, mg.3 1.9.6.4 Vitamin A, 324 284 7 2 mg_rae Vitamin C, mg 47.5 2 1.1 11.9 17. Vegetable Subgroups Usual Intakes and Recommendations Total Vegetables DGA 21 Recommendations 3.5 3. 2. Britten et al, JAND 212 2
Total Vegetables Vegetable Subgroups DGA 21 Recommendations 3.5 3. 2. Rec Amt 5th %ile 3.5 3. 2. Beans and peas Other veg Starchy veg Red orange veg Dark green veg Starchy Vegetables Red/Orange Vegetables 1.2 1.1 1.9.8.7.6.4.3.2.1.9.8.7.6.4.3.2.1 3
Dark Green Vegetables Beans and Peas (legumes).9.9.8.8.7.6.4.7.6.4.3.3.2.2.1.1 Potassium Percentiles of Usual Intakes Potassium Percentiles of Usual Intakes Compared to range in 5 45 4 35 5 45 4 35 3 3 Milligrams 25 2 5th percentile 5th percentile 95th percentile Milligrams 25 2 5th percentile 5th percentile 95th percentile 15 AI 15 AI 1 1 USDA Food Pattern Range 5 5 4
Potassium Percentiles of Usual Intake and Adequate Intakes Compared to range in Food Pattern Modeling Analysis Adequacy for young children Milligrams 5 45 4 35 3 25 2 15 1 5 5th percentile 5th percentile 95th percentile AI USDA Food Pattern Range How well do the meet the nutritional needs of children 2 to 5 years of age? Nutrient profiles modified for children 2 5 years old. Proportionately more milk and less cheese than general population. Proportionately more fruit juice and less whole fruit, but over half of intake is still whole fruit. Nutritional goals still met. Recommended amounts within range of current consumption. Limited number of calories available for consumption of solid fats and added sugars. in the 215 DGAC report No changes from 21 DGA in amounts of food groups or subgroups recommended. Small changes in limits for empty calories (solid fats and added sugars) due to changes in the calorie content of food group nutrient profiles. The 215 Dietary Guidelines will be released by the end of 215. Update from the DGAC 215 Report Questions? 5
Additional slides Total Fruit 3 2 Cup equivalents 1 Dairy Food Group Protein Foods Group Cup equivalents 5 4.5 4 3.5 3 2 Ounce equivalents 12 1 8 6 4 5th %ile 1 2 6
Total Grains Proportions consumed vs. Recommendations Whole Grains 1% 9% 8% 7% 6% 5% 4% 3% 2% 1% % Percent Refined Percent Whole Ounce equivalents 4.5 4 3.5 3 2 1 9 Solid fats Intakes vs. Limits 6 Added sugars Intakes vs. Limits 8 7 5 grams 6 5 4 3 2 1 Limit 5th %ile Teaspoons of Added sugars per Day 4 3 2 1 Limit 5th %ile 95th%ile 7
M 19 3 M 31 5 M 51 7 F 19 3 F 31 5 F 51 7 Total Fruits 1 1 88 6 4 2 2 4 6 8 1 What We Eat in America NHANES 27 1 M 19 3 M 31 5 M 51 7 F 19 3 F 31 5 F 51 7 Total Dairy 1 8 6 6 4 2 2 4 6 8 1 What We Eat in America NHANES 27 1 M 19 3 M 31 5 M 51 7 F 19 3 F 31 5 F 51 7 Total Vegetables 1 1 8 8 6 6 4 4 2 2 2 4 6 8 1 M 19 3 M 31 5 M 51 7 F 19 3 F 31 5 F 51 7 Whole Grains 1 1 88 6 6 4 2 2 4 6 8 1 1 8 6 4 2 What We Eat in America NHANES 27 1 What We Eat in America NHANES 27 1 8
M 19 3 M 31 5 M 51 7 F 19 3 F 31 5 F 51 7 Refined Grains 1 8 2 1 8 6 4 2 2 4 6 8 1 What We Eat in America NHANES 27 1 SC 1: Food and Nutrient Intakes and Health: Current Status and Trends M 19 3 M 31 5 M 51 7 F 19 3 F 31 5 F 51 7 Total Protein Foods 1 8 6 6 4 4 2 2 2 4 6 8 1 What We Eat in America NHANES 27 1 M 19 3 M 31 5 M 51 7 F 19 3 F 31 5 F 51 7 Calories from Solid Fats and Added Sugars Estimated percentage of persons below, at, or above limits 1 8 8 6 6 4 4 2 2 2 4 6 8 1 limit Intake at limit limit What We Eat in America NHANES 27 1 1% 9% 8% 7% 6% 5% 4% 3% 2% 1% % Dairy Food Group Proportion of intake from fluid milk, yogurt, and cheese children 2 5 years vs. overall population % yogurt M 2 5 2 5 F 2 5 Overall Overall popualation population ages ages 2+ 2+ % cheese % fluid milk 215 DGAC Report, Appendix 3.3, www.dietaryguidelines.gov 9
Fruit Food Group Vegetable Food Group Proportion of intake from whole fruit vs. juice by children 2 5 years vs. overall population Proportion of intakes from subgroups by children 2 5 years vs. overall population 1% 9% 8% 7% 6% 5% %juice % whole 1% 9% 8% 7% 6% 5% % Other % Starchy % Legumes % Red and orange % Dark green 4% 4% 3% 3% 2% 2% 1% 1% % M 2 5 F 2 5 Overall popualation population ages ages 2+ 2+ % M 2 5 F 2 5 Overall popualation population ages ages 2+ 2+ 215 DGAC Report, Appendix 3.3, www.dietaryguidelines.gov 215 DGAC Report, Appendix 3.3, www.dietaryguidelines.gov Determining nutrient values A quick look inside the process FOODS: All foods consumed from NHANES Foods as consumed from WWEIA, NHANES are disaggregated into ingredients, and ingredients are aggregated into item clusters. Nutrient values for each item cluster are selected based on a nutrient dense representative food. Nutrient profiles for each food group or subgroup are calculated from weighted average nutrient content of all items clusters within each group. [ ][ ] [ ] [ ] * * * * INGREDIENTS: Foods disaggregated into ingredients ITEM CLUSTERS: Ingredients aggregated into item clusters (n = 365) REPRESENTATIVE FOOD: For each item cluster, one nutrient dense representative food is selected Representative foods are used to determine nutrient content of patterns 1
Advantages of using item clusters Determining Nutrient Content Captures total intake of each food, not just intake in plain form Helps to identify how foods are consumed as well as what is consumed Can vary representative food to answer some modeling questions o Typical choices Nutrient Nutrients Percent of profile of = Sum in each X total consumption food group rep. food from item cluster or subgroup Nutrient profiles are calculated for all nutrients in each food group and subgroup Profiles represent the nutrients one would expect from a variety of typical choices within the group They are the building blocks for food pattern modeling 11