Why we eat what we eat
Healthy Food Choices
Dietary Guidelines for Americans
- Are developed jointly between the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA).
- Are revised every five years to reflect the most current scientific information.
- Beginning with the 2005 edition, contain more technical information, making it oriented more toward policymakers, healthcare providers, nutrition educators, and nutritionists than the general public.
- Ultimate purpose is to improve the health of all Americans, two years of age and older.
- Contain strategies that give consideration to one’s food preferences, cultural traditions, and diversity of customs.
To regulate and maintain a healthy weight:
- Balance calories consumed with calories used.
- Prevent gradual weight gain over time.
- Decrease food and beverage calories
- increase physical activity
Physical Activity needs
- cardiovascular conditioning
- stretching exercises for flexibility
- resistance exercise for muscle strength and endurance
Nutritional Labels on packages
- Women who are pregnant or breastfeeding:
Consume 8 – 12 ounces of seafood per week from a variety of seafood types.
If pregnant, take iron supplements as recommended by a health care provider.
- Individuals ages 50 years and older:
Reduce sodium intake to 1,500 mg.
Consume foods fortified with vitamin B12, such as fortified cereals, or dietary supplements