In January 2011, the U.S. government released the 2010 Dietary Guidelines for Americans. The Guidelines set a high standard for consumers and is designed to reduce overall caloric intake, increase consumption of more nutrient-dense foods, and increase physical activity to help reduce the incidence and prevalence of obesity in the U.S. population. The guidelines pose both challenges and opportunities for the food science community.
Five sessions in the Scientific Program are dedicated the new Dietary Guidelines. In addition, a press conference in Room 273 on Tuesday at 11:00 am (open to all attendees) will explain the new MyPlate icon and other USDA communication initiatives.
On Sunday afternoon from 1:30–3:00 pm in Room 291, Session 074 New Dietary Guidelines: Improving Food Labels with Fats and Oils will focus on the 2010 Dietary Guidelines’ approach to fat in the diet. The guidelines have shifted the story around fat from avoiding it to including healthful fats as a significant part of a quality diet. Speakers in this panel discussion provide the scientific basis for the current guidelines for fat.
On Monday morning from 8:30–10:00 am in Room 295, Session 117 Changing the Food Environment: What Are We Doing to Implement the 2010 Dietary Guidelines for Americans? will discuss how the USDA, a food trade group, and a public education foundation are working to change the food environment and improve consumer adherence to the 2010 Dietary Guidelines. Participants will understand the comprehensive approach that must be employed by processors, marketers/advertisers, communicators, and policymakers to put the 2010 Dietary Guidelines for Americans into action.
Also on Monday morning from 10:30 am–12:00 pm in Room 295, Session 137 Translating the Dietary Guidelines for Americans to Bring About Real Behavioral Changes will discuss new consumer insights on dietary guidance along with realistic recommendations based on modern food production. Participants will be able to identify opportunities for food and nutrition scientists to work together and establish trust throughout the food chain, bringing the American diet more closely in line with current and future Dietary Guidelines.
On Tuesday morning from 10:30 am–12:00 pm in Room 291, Session 254 Is There Still a Place On the Table for Refined Grains After the 2010 Dietary Guidelines Advisory Committee Report? Rice as a Case Study will discuss how the 2010 recommendation for refined grains was developed and the evidence supporting it, why this recommendation was not included in the 2005 recommendations, and why such a blanket recommendation does not always equate to a healthy dietary pattern. Participants will learn that not all refined grains are similar in their characteristics and how overall dietary patterns influence whether inclusion of refined grains would contribute to a negative or positive physiologic response.
On Tuesday afternoon from 1:15–2:45 pm in Room 295, Session 272 2010 Dietary Guidelines Recommendations On Saturated Fat: A Case for Balanced Fatty Acid Intake Including Saturated Fats will evaluate the implications of nutrition guidance to reduce saturated fat intake and will review the evidence for a how a balanced intake of fatty acids could be critical for optimal human health. Also, the session will explore the potential health effects from changes in fatty acid consumption and the practical considerations for food companies as they manage the formulation and labeling of foods.
