Helping Consumers
Get the “Big Picture”
Practical Approaches to Promoting
a Healthful, Balanced Eating Pattern
As a health professional and nutrition communicator, you know that a healthful,
balanced diet includes a variety of nutritious foods from all food groups, appropriate
portions sizes and the right amount of calories to promote a healthful weight.
However, often the diets of consumers fall short on one or more of these important
components.
Many consumers miss the “big picture” of what constitutes a healthful eating pattern
because of “stumbling blocks” that prevent them from enjoying all the benefits
healthful eating has to offer.
The goal of this presentation is to identify common consumer stumbling blocks that
prevent them from achieving a healthful, balanced eating pattern, and identify steps
that health professionals can take to help consumers choose diets that are the
picture of good health.
1
Program Objectives
„
„
„
„
Discuss scientific support for a balanced,
food-based eating plan and dietary patterns
that illustrate this approach.
List nutrients of concern and food group
shortfalls common in the diets of many
consumers.
Identify common consumer stumbling blocks
that lead to inadequate eating patterns.
Use practical counseling and communications
strategies to encourage consumers to adopt
more healthful eating patterns.
After reviewing this program, you will be able to:
•Discuss scientific support for a balanced, food-based eating plan and dietary
patterns that illustrate this approach.
•List nutrients of concern and food group shortfalls common in the diets of many
consumers.
•Identify common consumer stumbling blocks that lead to inadequate eating
patterns.
•Use practical counseling and communications strategies to encourage consumers
to adopt more healthful eating patterns.
Let’s start by reviewing the scientific support for this approach.
2
Scientific Support for a Balanced,
Food-Based Approach to Healthful Eating
„
2005 Dietary Guidelines for Americans
• USDA MyPyramid
• DASH Eating Plan
„
Dietary Reference Intakes (DRIs)
„
ADA position on “Total Diet”
This slide summarizes several sources of scientific support for a balanced, foodbased approach to healthful eating:
•The 2005 Dietary Guidelines for Americans, which recommend the USDA
MyPyramid and DASH Eating Plan as healthful eating patterns to follow.
•The Dietary Reference Intakes (DRIs).
•And, the American Dietetic Association’s position on the “Total Diet Approach to
Communicating Food and Nutrition Information.”
Let’s review each one.
3
2005 Dietary Guidelines for Americans
Key Recommendation: Adequate
Nutrients within Calorie Needs
„
„
Consume a variety of nutrient-dense foods and
beverages within and among the basic food
groups while choosing foods that limit the intake
of saturated and trans fats, cholesterol, added
sugars, salt, and alcohol.
Meet recommended intakes within energy needs
by adopting a balanced eating pattern, such as
the U.S. Department of Agriculture (USDA) Food
Guide or the Dietary Approaches to Stop
Hypertension (DASH) Eating Plan.
The 2005 Dietary Guidelines for Americans, which are the cornerstone of federal
food, nutrition education and information programs, are based on a “total diet”
approach to food guidance.
Specifically, one of the key recommendations of the Guidelines is to achieve
adequate nutrients within calorie needs.
To do so, the Guidelines recommend that Americans:
•Consume a variety of nutrient-dense foods and beverages within and among the
basic food groups while choosing foods that limit the intake of saturated and trans
fats, cholesterol, added sugars, salt, and alcohol.
•Meet recommended intakes within energy needs by adopting a balanced eating
pattern, such as the U.S. Department of Agriculture (USDA) Food Guide—which
MyPyramid is based on—or the Dietary Approaches to Stop Hypertension (DASH)
Eating Plan.
4
Two “Big Picture” Eating Plans
„
USDA MyPyramid
„
DASH Eating Plan
Both MyPyramid and the DASH Eating Plan provide the framework for a healthful
diet. Specifically, they:
•Include all five food groups, with an emphasis on abundant amounts of fruits,
vegetables, whole grains and low fat or fat free dairy products.
•Allow room for small amounts of extra fats and sugars (called “discretionary
calories” by MyPyramid).
•Offer flexibility and variety in food choices to suit individual preferences.
5
Dietary Reference Intakes (DRIs)
„
Show that a healthful diet
can be flexible
• Refer to average daily
intake over time
• Acceptable Macronutrient
Distribution Ranges
(AMDRs) provide broad
ranges to suit individual
needs and preferences
The Dietary Reference Intakes (DRIs), which are set by the Food and Nutrition
Board of the National Academy of Sciences, are nutrient reference values for
planning and assessing diets for healthy populations. The DRIs emphasize the
prevention of chronic diseases and promote optimal health.
The DRIs illustrate that a healthful diet can be flexible because they refer to average
daily intake over time—at least one week for most nutrients.
Recommendation ranges for macronutrients—called Acceptable Macronutrient
Distribution Ranges (AMDRs)—show that there is not just one acceptable value, but
rather a broad range based on the food preferences and health needs of the
individual.
Some examples of AMDRs are:
•Fat—20-35% of energy
•Carbohydrate—45-65% of energy
•Protein—10-35% of energy
6
ADA Position:
Total Diet Approach to Communicating
Food and Nutrition Information
It is the position of the American Dietetic
Association that the total diet or overall
pattern of food eaten is the most important
focus of a healthful eating style. All foods can
fit within this pattern, if consumed in
moderation with appropriate portion size and
combined with regular physical activity. The
American Dietetic Association strives to
communicate healthful eating messages to the
public that emphasize a balance of foods,
rather than any one food or meal.
The American Dietetic Association’s 2007 position on the Total Diet Approach to
Communicating Food and Nutrition Information further supports achieving a
healthful, balanced eating pattern.
The position states: It is the position of the American Dietetic Association that the
total diet or overall pattern of food eaten is the most important focus of a healthful
eating style. All foods can fit within this pattern, if consumed in moderation with
appropriate portion size and combined with regular physical activity. The American
Dietetic Association strives to communicate healthful eating messages to the public
that emphasize a balance of foods, rather than any one food or meal.
Journal of the American Dietetic Association, July 2007
7
Diets are Out of Balance
„
„
Not enough calcium, potassium,
fiber, magnesium and vitamins A, C
and E (nutrients of concern)
Too many calories and too much
saturated fat, trans fat, cholesterol,
added sugars and salt
Despite health experts’ recommendations to achieve a well-balanced eating pattern,
the diets of healthy American adults are out of balance for several key nutrients,
according to the Dietary Guidelines. Specifically:
•The Guidelines identify several “nutrients of concern” that American adults fall
short on: calcium, potassium, fiber, magnesium and vitamins A, C and E.
•The Guidelines also say that Americans generally get too many calories and too
much saturated fat, trans fat, cholesterol, added sugars and salt.
8
Where are Consumer Diets Out of Balance?
MyPyramid Recommendations
Compared to Consumption
Bars show percent change needed in consumption to meet recommendations
200
Percent change
Females 31-50
Males 31-50
100
Increases
Current
Consumption
0
Decreases
Fruits
Vegetables
Grains
Meat & Beans
Milk
-100
This graph depicts MyPyramid recommendations for the five food groups compared to
what 31- to 50-year-old men and women are actually eating.
The bars show the percent change needed in food consumption to meet
recommendations.
The zero line indicates the amount currently consumed,* and the bars indicate the percent
increase (above the zero line) or decrease (below the zero line) in consumption that is
needed to meet recommendations.
To meet recommendations, individuals need a substantial increase in consumption for
three food groups—fruits, vegetables and milk. For example, males need to increase fruit
intake by about a 150%, which translates to about 1.2 cup increase in fruit intake, while
women need to increase their fruit intake by about a 110%, which equates to a 0.8 cup
increase.
*Consumption data is based on NHANES 01-02 data
9
Where are Consumer Diets Out of Balance?
Fats, Oils & Added Sugars
Allowances Compared to Consumption
Bars show percent change needed in consumption to meet recommendations
100
Percent Change
Females 31-50
Males 31-50
50
Increases
Current
Consumption
0
Decreases
-50
Solid fats
Oils
Added sugars
-100
This graph shows the percent change needed by 31- to 50-year-old men and women to
stay within allowances for solid fats, oils, and added sugars. Again, the zero line indicates
the amount currently consumed,* and the bars indicate the percent decrease in
consumption that is needed to stay within sample allowances.
To stay within calorie limits and to compensate for increased consumption of vegetables,
fruit, and milk—individuals need to choose substantially less solid fats and added sugars
than they are now eating, on average.
For example, males need to decrease solid fat intake to about 50% of the amount they now
consume, or an average decrease of 27 grams of solid fats, and women also need to
decrease solid fat intake to about 50% of current consumption, an average decrease of 18
grams of solid fats.
*Consumption data is based on NHANES 01-02 data
10
Why are Many Consumers Missing the
“Big Picture” of a Healthful, Balanced Diet?
Let’s explore common consumer stumbling
blocks:
•
•
•
•
•
•
•
•
•
Falling short on one or more food groups
Believing in good and bad foods
Missing the moderation message for favorite foods
Losing sight of calories and serving size for products with
nutrient content claims
Following the latest fad
Not viewing a food’s total nutrient package
Overdoing one nutrient or dietary recommendation
Not knowing who’s the nutrition authority
Believing that healthful eating is time-consuming and difficult
So, clearly, the eating patterns of many Americans are out of balance.
The big questions are:
•Why are many consumers missing the “big picture” of a healthful, balanced diet?
•What can health professionals do about it?
Let’s look at several common consumer stumbling blocks that prevent consumers
from following a healthful, balanced diet, and solutions you can use to help them
overcome these stumbling blocks.
11
Stumbling Block: Falling Short on
One or More Food Groups
„
„
Many people aren’t
consuming recommended
amounts of fruits,
vegetables, dairy products
and whole grains
They don’t know they’re
falling short, how much
they need or how to get
enough
Stumbling block: Falling short on one or more food groups. As we just saw
from the NHANES food group data, many people aren’t consuming recommended
amounts of fruits, vegetables and dairy products. Many also fall short on consuming
at least 3 ounce equivalents of whole grain foods each day.
Consumers might not know they’re falling short on these food groups, how much
they need or how to get enough.
12
Solution: Recommend
MyPyramid or DASH Plans
„
„
„
„
Balanced, food-based plans
Based on sound science
Easy to follow
Can personalize
Solution: Advise them to follow a consumer-friendly eating plan such as the
MyPyramid or DASH plans. Consumers will be glad to know that these plans are
balanced, based on sound science, easy to follow, and can be personalized to suit
their lifestyle and food preferences.
Consumers may need some encouragement and guidance on how to follow these
plans, which is an opportunity for health professionals to assist them.
For example, according to consumer research, the vast majority (86%) of
consumers are aware of MyPyramid, but only 20% have acted on the information by
visiting the MyPyramid.gov Web site, using the MyPyramid.gov tools (8%), or
making changes in their diet based on MyPyramid recommendations (14%).
Source: IFIC Foundation 2007 Food & Health Survey
13
Stumbling Block: Believing
in “Good” and “Bad” Foods
Belief may lead to:
„
“Dichotomous thinking”
„
Unhealthful eating behaviors
Stumbling block: Believing in “good” and “bad” foods.
This belief may lead to “dichotomous” thinking and unhealthful eating behaviors.
Dichotomous thinkers make judgments in terms of “either/or,” “black/white,”
“all/none,” or “good/bad” and don’t incorporate abstract thinking or complex options
into their decisions.
An example of how dichotomous “all or nothing” thinking may lead to unhealthful
eating behaviors is when a dieter eats one cookie, believes he or she has “totally
blown her diet” because cookies are a “bad” food and so, finishes the entire
package.
Source: American Dietetic Association position on the Total Diet Approach to
Communicating Food and Nutrition Information, 2007
14
Solution: Promote “Big Picture”
Thinking and Skills
Help consumers:
„
„
View a food or meal in
terms of their total diet
Learn to fit personal
favorites into their
eating plan
Solution: Ironically, the belief that favorite foods must be banned is a major
obstacle that prevents many people from doing more to improve their diets. Help
consumers who believe in “good” and “bad” foods to see the “big picture.”
For example:
•Show them how to view a food or meal in terms of their total diet so they know, for
example, that they can enjoy a serving of French fries or a piece of cake and still
have an overall healthful diet
•Teach them how to fit favorite foods into their eating plan by eating small portions,
balancing these choices out with other food choices and/or increasing physical
activity.
15
Stumbling Block: Missing the Moderation
Message for Favorite Foods
Applies to consumers who
„
Believe in “bad” foods
„
Eat too much
Stumbling block: Missing the moderation message for favorite foods. This
stumbling block applies both to consumers who regularly consume portion sizes of
these foods that are too big for their calorie needs and to those who try to avoid
certain foods such as snack chips or desserts because they believe these foods are
“bad” which can also lead to binge eating.
The diets of both groups might be unbalanced because they don’t understand how
to include moderate amounts of these foods into a healthful eating plan.
16
Solution: Use the Nutrition Facts Panel
as a Teaching Tool
• Serving Size and Calories information
for moderation
• % Daily Values to balance nutrients
such as Calories, Saturated Fat and
Sodium
Solution: Use a positive approach to teach consumers that they can enjoy treats in
moderation as part of a balanced, healthful diet.
One way consumers can practice moderation is by using both the Calories and
Serving Size information on the Nutrition Facts label, but they need some help here.
Most Americans (66%) say they use the Nutrition Facts Panel on packaged foods.
Of those, about three out of four (73%) say they use the Calories information, but
only half (49%) use the Serving Size information. (Source: IFIC Foundation 2007
Food & Health Survey)
Or, teach them to balance intake of nutrients such as Calories, Saturated Fat and
Sodium by using % Daily Values. For example, if they enjoy a serving of a favorite
salty food, they can use the % Daily Value for sodium to track their food choices
to make sure they don’t exceed the recommended amount for the day.
17
Stumbling Block: Losing Sight of
Calories and Serving Size for Products
with Nutrient Content Claims
„
Consumers may
interpret “fat free,”
“no cholesterol” or
“reduced sodium” as
license to consume
large portions
Stumbling block: Losing sight of Calories and Serving Size for Products with
Nutrient Content Claims. Consumers sometimes interpret positive product
attributes and nutrient content claims such as “fat free,” “no cholesterol” or “reduced
sodium” as license to consume large portion sizes.
18
Solution: Nutrition Facts Panel
Comes in Handy Again
Advise consumers:
„
Check Serving Size and Calories
per serving before deciding how
much to eat
Solution: Point out that foods with reduced levels of nutrients such as fat,
cholesterol or sodium can help them meet dietary recommendations, but don’t
necessarily mean that the food is reduced in calories. Caution consumers to
carefully read the Serving Size and Calories per serving on the Nutrition Facts
Panel before deciding how much to eat.
19
Stumbling Block: Following
the Latest Fad
„
„
Many popular diets are
unbalanced because they ban
foods or food groups
Consumers want a “quick fix”
Stumbling block: Following the latest fad. Many popular diets are notorious for
banning certain foods or even entire food groups.
A familiar example is the low-carbohydrate craze of a few years ago that had
followers shunning nutritious foods such as whole grains, fruits, vegetables and
dairy products. Generally, consumers know these diets aren’t the best for good
health, but look to them as a temporary “quick fix” until they take off the pounds.
20
Solution: Accentuate the Positive
„
„
Emphasize health benefits of
excluded foods and a balanced diet
Give the “multi-purpose” message:
a balanced eating plan promotes
good health and helps them lose
weight and prevent health
problems such as diabetes, heart
disease and high blood pressure
Solution: Fortunately, people tend to quickly tire of lopsided diets that exclude
foods they like. Help them along by emphasizing the health benefits of excluded
foods and how eating a balanced diet can help them feel better and have more
energy, which many consumers find motivating.
Also, give consumers the good news that a balanced eating plan is multi-purposed:
it not only promotes good health, but can help them lose weight and prevent health
problems such as diabetes, heart disease and high blood pressure.
21
Stumbling Block: Not Viewing a
Food’s Total Nutrient Package
„
Some consumers
shun nutritious foods
because they are
exclusively
concerned about an
ingredient such as
saturated fat, added
sugars or sodium
Stumbling block: Not viewing a food’s total nutrient package. Some people
shun a nutritious food because they focus exclusively on a “negative” ingredient
such as saturated fat, added sugars or sodium.
Some examples would be avoiding nuts because they contain a small amount of
saturated fat, yogurt because it contains added sugars or a soup containing
vegetables and whole grain noodles because it contains sodium.
22
Solution: Encourage a
“Total Food” Focus
„
What other nutrients?
„
Explain the role of ingredients
• Help nutritious foods taste better
• Provide functional attributes
Solution: Encourage a “total food” focus by encouraging consumers to see what
other nutrients the product contains. For example, is it a good or excellent source of
fiber, vitamins and minerals?
Explain how certain ingredients can make nutritious foods more palatable—for
example, the added sugars in calcium-rich yogurt or sodium on vegetables.
In addition, mention that certain ingredients are necessary for other functional
attributes such as a pleasing texture or preserving freshness.
23
Stumbling Block: Overdoing
One Nutrient or Dietary Recommendation
„
Base food decisions solely on:
• A “popular” nutrient, food component or
type of food
• One dietary recommendation
Stumbling block: Overdoing one nutrient or dietary recommendation.
When consumers constantly hear about the health benefits of a nutrient, food
component or type of food in the news, they sometimes think that’s the only one it’s
important to pay attention to. Some recent examples might be probiotics, omega 3s,
lycopene or whole grains.
In addition, some people who strive to eat well may ultimately short-circuit their own
efforts by overdoing one healthful eating recommendation. For example, someone
who fastidiously avoids dietary fat may not know they need to consume some fat to
absorb the fat-soluble vitamins and phytonutrients in foods.
24
Solution: Broaden Their
Food and Nutrient Horizons
„
„
Explain: One nutrient or
dietary recommendation
can’t do it all
Give food-based tips
Solution: For consumers who make food decisions based on the “hot” nutrient in
the news, explain that one nutrient can’t do it all, and that they need a full
complement of nutrients each day for good health.
Likewise, explain that stringently following one dietary recommendation may not
have the desired effect. For instance, if someone is only reducing sodium in their
diet for healthy blood pressure, encourage them to also increase potassiumcontaining foods such as fruits, vegetables and dairy products because potassium
helps normalize blood pressure.
In both cases, offer plenty of practical food-based tips for getting needed nutrients
and attaining a well-rounded diet. We’ll learn about creating effective tips later in
this presentation.
25
Stumbling Block: Not Knowing
Who’s the Nutrition Authority
„
„
Consumers bombarded with
conflicting nutrition information
Don’t know who to trust
Stumbling block: Not knowing who’s the nutrition authority. Consumers say
they’re bombarded with often-contradictory nutrition information from a variety of
sources and find it difficult to separate science-based advice from faulty information.
Consumer information sources range from health professionals and the government
to the media and the Internet to the latest diet guru and the neighbor next door.
26
Solution: Keep Repeating!
„
Scientifically sound sources
• Registered Dietitians
• www.eatright.org
• www.mypyramid.gov
Solution: One way to cut through the clutter of nutrition information and
misinformation is to repeatedly promote scientifically-sound information from
sources such as Registered Dietitians and reliable Web sites such as the American
Dietetic Association’s site at www.eatright.org and USDA’s site at
www.mypyramid.gov.
27
Stumbling Block: Believing that Healthful
Eating is Time-Consuming and Difficult
„
„
38% of consumers don’t
do more to eat well
because they believe it
takes too much time
2000 American Dietetic Association
Trends Survey
Stumbling Block: Believing that healthful eating is time-consuming and difficult. Many
consumers don’t make an effort to improve their eating habits because they believe
that healthful eating is time-consuming and hard to do.
For example, according to the 2000 American Dietetic Association Trends Survey,
38% of consumers cited, “It takes too much time to keep track of my diet” as an
obstacle to doing more to eat well.
28
Solution: Tips to the Rescue!
„
Encourage a “small steps” approach
„
Customize!
„
Tips are a great tool
Encouraging consumers to take small, attainable steps toward improving their diets
shows them that adopting healthier habits doesn’t have to be time-consuming or
difficult—and that they don’t have to completely overhaul their lifestyle.
In addition, customizing advice to suit the individual’s lifestyle and preferences helps
them stick with it long term.
Crafting “action” tips based on these principles is an effective way to convey healthy
lifestyle messages to consumers—and consumers love tips!
In fact, during focus groups, consumers identified characteristics of tips and other
health messages that get their attention and motivate them to give such advice a
try.
Here’s what consumers said…
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When it Comes to Tips,
Consumers Say …
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„
„
„
„
„
Be positive
Keep tips short and simple
Create tips just for me
Make tips specific and manageable
Provide the payoff
Talk food and fun
Consumers described these “mandates” for food and nutrition messages and tips:
•Be positive
•Keep tips short and simple
•Create tips just for me
•Make tips specific and manageable
•Provide the payoff
•Talk food and fun
Let’s look at each consumer mandate and examples of tips that can help
consumers achieve the “big picture” of a healthful, balanced diet.
30
Be Positive
„
Enjoy a
handful of nuts
or sunflower
seeds for
healthful oils,
fiber and
vitamin E.
First and foremost, be positive!
Consumers said they don’t like being told not to eat certain foods. In addition,
according to the 2000 American Dietetic Association Trends Survey, fear of giving
up favorite foods is a major barrier that stops consumers from doing more to eat a
healthful diet.
Help consumers overcome this barrier by showing how favorite foods can fit into a
healthful eating pattern. This tip is good for someone who likes to snack on nuts or
seeds. It uses the positive word “enjoy,” but also puts parameters on portion size by
suggesting a “handful:”
Enjoy a handful of nuts or sunflower seeds for healthful oils, fiber and
vitamin E.
31
Keep Tips Short and Simple
„
Serve
microwavebaked sweet
potatoes as a
side dish.
Keep tips short and simple. Consumers want ideas that make their lives easier,
not more complicated. You’ll lose them with tips that are too wordy, have too many
steps, or use too many numbers.
This tip is specific, quick and easy, and suggests a nutritious and deliciious side
dish they might not have considered before:
Serve microwave-baked sweet potatoes as a side dish.
32
Create Tips Just for Me
„
Energize your
day with a quick
and balanced
breakfast. Try
whole-grain
cereal with
blueberries and
fat free milk.
Create tips just for me. Consumers confirm that they want personalized advice
that suits their lifestyle, culture, likes and dislikes—not blanket recommendations
that may or may not work for them.
Of course, for years, dietitians have personalized nutrition recommendations for
clients and patients. This tenet is now supported by the Dietary Guidelines for
Americans and MyPyramid.
This tip is for someone whose goal is to feel better by eating a good breakfast, but
who doesn’t have much time in the morning:
Energize your day with a quick and balanced breakfast. Try whole-grain
cereal with blueberries and fat free milk.
33
Make Tips Specific and Manageable
„
Get the family to
eat more veggies
the easy way: Toss
some frozen
spinach or mixed
vegetables in the
pot when you heat
canned soup.
Make tips specific and manageable. People who are ready to change their
behavior need small, explicit steps to reach their goals, so make tips specific and
manageable. Another reason is to overcome consumers’ perception that it takes too
much time to eat a healthful diet.
This easy tip is for parents who want to improve both their own diets and their
children’s. The tip explains exactly what to do and suggests convenient frozen and
canned options:
Get your kids to eat veggies the easy way: Toss some frozen spinach or
mixed vegetables in the pot when you heat canned soup.
34
Provide the Payoff
„
For healthy
bones, enjoy a
calciumpacked snack
like your
favorite low fat
yogurt.
Provide the payoff. Many people are more motivated to take an action when they
know how following it might benefit them.
When it comes to health, common motivators are having more energy, looking
better and enjoying life more.
Of course, each person has their own motivators for adopting healthier habits. This
tip is especially for someone who may want to reduce the risk for osteoporosis:
For healthy bones, enjoy a calcium-packed snack like your favorite low fat
yogurt.
35
Talk Food and Fun
„
Have your
cake and eat
it, too. A
cupcake is just
the right size
for dessert.
Talk food and fun. Generally, consumers are confused and unsure about what to
do when they hear what percentage of fat or how many grams of fiber they should
eat. After all, they eat food, not numbers.
They also want advice that enables them to enjoy what they eat.
This tip helps consumers gauge a reasonable portion size for a favorite sweet that
can fit into the “big picture” of a healthful diet:
Have your cake and eat it, too. A cupcake is just the right size for dessert.
Now, let’s look at some tools that can help consumers sidestep these common
stumbling blocks and achieve the “big picture” of a healthful, balanced diet.
36
“Big Picture” Tools for Consumers
„
„
„
„
USDA MyPyramid: www.mypyramid.gov
Finding Your Way to a Healthier You
brochure:
www.health.gov/dietaryguidelines/dga2
005/document/html/brochure.htm
Your Personal Path to Health: Steps to a
Healthier You!
http://www.ific.org/publications/broch
ures/pyramidbroch.cfm
The DASH Eating Plan:
www.nhlbi.nih.gov/hbp/prevent/h_eati
ng/h_eating.htm
Below are consumer-friendly resources that consumers can use on their own, or
that you can use while counseling or during nutrition outreach activities:
•USDA’s MyPyramid found at www.mypyramid.gov. Consumers can get their ”personal
pyramid” plan based on their age, gender, physical acitivty level, height and weight, as well
as tips and tools for following it.
•Finding Your Way to a Healthier You, a consumer brochure based on the principles of the
2005 Dietary Guidelines for Americans. Consumers can view it or you can order copies at
www.health.gov/dietaryguidelines/dga2005/document/html/brochure.htm
•Your Personal Path to Health: Steps to a Healthier You! is a six-page 8.5x11 booklet is a
practical guide to implementing MyPyramid. This resource was developed by USDA, the
Food Marketing Institute, and IFIC Foundation. This Web-based brochure can be
downloaded for free and ordered in hard copy at:
http://www.ific.org/publications/brochures/pyramidbroch.cfm
•The DASH Eating Plan found at
www.nhlbi.nih.gov/hbp/prevent/h_eating/h_eating.htm. The site features a sample
DASH Eating Plan based on 2,000-calories a day, recipes and tips for making smart food
choices.
37
“Big Picture” Resources for Health Professionals
„
„
„
„
2005 Dietary Guidelines for Americans:
www.healthierus.gov/dietaryguidelines
MyPyramid “For Professionals” section:
www.mypyramid.gov
ADA position, Total Diet Approach to
Communicating Food and Nutrition
Information: www.eatright.org
Tools for Effective Communications section:
www.ific.org
These resources can help you promote the importance of an healthful, balanced
diet to consumers:
The 2005 Dietary Guidelines for Americans report found at
www.healthierus.gov/dietaryguidelines.
The MyPyramid “For Professionals” section found at www.mypyramid.gov.
ADA’s 2007 position on the Total Diet Approach to Communicating Food and
Nutrition Information found at www.eatright.org or in the July 2007 issue of the
Journal of the American Dietetic Association.
The Tools for Effective Communications section found on the International Food
Information Council Foundation Web site at www.ific.org.
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Good Luck!
Good luck in your efforts to help consumers get the “big picture” of a healthful,
balanced—and enjoyable—eating plan and all the benefits it has to offer!
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For More Information Contact:
International Food Information Council
(IFIC) Foundation
1100 Connecticut Avenue, NW
Suite 430
Washington, DC 20036
Phone: 202-296-6540
Online: www.ific.org
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