Update: The second meeting of the 2015 DGAC has been announced in the Federal Register. The meeting will take place on October 3 from 8:30am-11:30am (including oral testimony) and October 4 from 8:30am – 3:45pm.
It is time to start working on the 2015 Dietary Guidelines for Americans!
It seems like just yesterday that we announced the report from the 2010 Dietary Guidelines Committee. And now the next committee is already hard at work on the report for 2015.
So, what are the Dietary Guidelines for Americans and why should you care about them? Well, here's what they say on their site:
The first edition of the Dietary Guidelines for Americans was released in 1980. As mandated in Section 301 of the National Nutrition Monitoring and Related Research Act of 1990 (7 U.S.C. 5341), the Dietary Guidelines for Americans is reviewed, updated, and published every 5 years in a joint effort between the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA).
Beginning with the 1985 edition, HHS and USDA have appointed a Dietary Guidelines Advisory Committee (DGAC) consisting of nationally recognized experts in the field of nutrition and health. The charge to the Committee is to review the scientific and medical knowledge current at the time. The Committee then prepares a report for the Secretaries that provides recommendations for the next edition of the Dietary Guidelines based on their review of current literature.
Want to know who's who? Here's a list of the 2015 Dietary Guidelines Committee Members:
Barbara Millen, DrPH, RD, Millennium Prevention
Alice Lichtenstein, DSc, Tufts University
- Steven Abrams, MD, Baylor College of Medicine
- Lucile Adams-Campbell, PhD, Georgetown University Medical Center
- Cheryl Anderson, PhD, MPH, University of California, San Diego
- J Thomas Brenna, PhD, Cornell University
- Wayne Campbell, PhD, Purdue University
- Steven Clinton, MD, PhD, The Ohio State University
- Gary Foster, PhD, Temple University
- Frank Hu, MD, PhD, MPH, Harvard School of Public Health
- Miriam Nelson, PhD, Tufts University
- Marian Neuhouser, PhD, RD, Fred Hutchinson Cancer Research Center
- Rafael Perez-Escamilla, PhD, Yale University
- Anna Maria Siega-Riz, PhD, RD, The University of North Carolina, Chapel Hill
- Mary Story, PhD, RD, University of Minnesota
The Dietary Guidelines for Americans Report is used by many public health agencies to drive public health recommendations programs (think the USDA school lunch program and the MyPlate icon). The Dietary Guidelines apply to all Americans ages 2 and older. By 2020, the Dietary Guidelines for Americans hope to also cover guidelines for infants.
So, how can you prepare for the release of the next set of guidelines?
Visit the NEL library - Read through the Nutrition Evidence Library, which is an amazing resource for evidence-based nutrition information. Health literacy begins with good, credible information.
AND enjoy the work of all of the previous committees by checking out the MyPlate icon at http://www.choosemyplate.gov. The new SuperTracker tool just reached 2.5 million users! Plus, soon the USDA will be adding a MyRecipe function that allows users to add recipes and evaluate nutrition!
There's also a whole new message from MyPlate for the next 6 months...
What's the right amount of calories for you?
- Enjoy your food, but eat less.
- Avoid oversized portions.
- Be active, your way.
- Drink water instead of sugary drinks.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.