Last week I had the privilege of attending the USDA MyPlate National Partner's meeting at FNCE. Food and Health Communications has been a partner since 2011 when MyPlate was presented after the 2010 US Dietary Guidelines.
The 2020 Dietary Guidelines process is well underway now. You can check progress on these important new guidelines as well as see the existing ones for 2015 to 2020 here. The U.S. Departments of Agriculture and Health and Human Services are working hard to make the whole process very transparent and are posting consistent updates to their website.
The USDA MyPlate staff is also working hard to provide a new campaign for 2020. They announced that theme will be titled, Start Simple With MyPlate. It is important for educators to help individuals have a simple and clear start for their path to better health.
Here is an overview:
The Start Simple with MyPlate campaign provides ideas and tips from the five MyPlate food groups that Americans can easily incorporate into their busy lives to help improve their health and well-being over time. There are many ideas that fit a variety of food preferences, health goals, lifestyles, and budgets. Starting simple can lead to realistic and positive lifestyle changes to achieve a longer and healthier life.
Use and search the hashtag #StartSimplewithMyPlate and check out the new site http://www.choosemyplate.gov/startsimple
We will be working on ideas in the weeks and months to come.
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.