This just in -- flash update!
On June 2nd the USDA will release their new food icon to help consumers use all of the wonderful information presented in the 2010 Dietary Guidelines for Americans.
Please be advised that on Thursday, June 2, Agriculture Secretary Tom Vilsack will unveil an exciting new food icon that will serve as a reminder for consumers to make healthier food choices. This new food icon will be part of a comprehensive nutrition communication initiative that provides consumers with easy-to-understand actions, a new website with expanded information, and other tools and resources.
Event information is below:
Thursday, June 2
10:30 a.m. EDT
WHERE: U.S. Department of Agriculture
USDA South Building (5th Wing Entrance)
1400 Independence Ave., S.W.
Washington, D.C. 20250
Official press guide: http://content.govdelivery.com/bulletins/gd/USDAOC-7f4bb
Past food pyramids have tried to tell people what to eat, but this new icon and information will help people eat better everywhere they go, even when they are on the go!
The 2010 White House Child Obesity Task Force called for simple, actionable advice to equip consumers with information to help them make healthy food choices. As a result, USDA will be introducing the new food icon to replace the MyPyramid image as the government’s primary food group symbol. It will be an easy-to-understand visual cue to help consumers adopt healthy eating habits consistent with the 2010 Dietary Guidelines for Americans. MyPyramid will remain available to interested health professionals and nutrition educators in a special section of the new website.
The new food icon will be part of a comprehensive nutrition communication initiative that provides consumers with easy-to-understand recommendations, a new website with expanded information, and other tools and resources. (Source USDA press release).
Mat Zucker's opinion, from an ad exec's point of view is here.
There are six how-to messages to guide healthy eating, according to a webmd.com interview:
- Enjoy your food, but eat less.
- Avoid oversized portions.
- Make half of your plate fruits and vegetables.
- Switch to fat-free or low-fat (1%) milk.
- Compare sodium in foods like soup, bread, and frozen meals, and choose the foods with lower numbers.
- Drink water instead of sugary drinks.
A press conference will be live-streamed at www.usda.gov/live. Access to the conference as well as the press kit and other information will be available at www.cnpp.usda.gov
Stay tuned - we will be watching too! Keep an eye out for our latest updates and engaging educational tools!
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.