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What's New in the New Dietary Guideline Report?
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Elaine Magee, MPH, RD posted:
2010 is the year the Dietary Guideline Advisory Committee released it's report on suggested revisions/updates on the Guidelines (the last version of the dietary guidelines was released in 2005). Their mission, and they chose to accept it, was to look at published research and emerging science and consider whether revisions to the guidelines are warranted.

Here are a few of the nuggets I found in the Executive Summary of their report:

* Added sugars and solid fats contribute approximately 35% of calories to the American diet.

* Change is needed in the overall food environment to support the dietary recommendations such as:
--improving the availability of affordable fresh produce
--increasing the environmentally sustainable production of vegetables, fruits and fiber-rich whole grains.
--Develop safe and sustainable practices to increase the availability of seafood to all segments of the population...and enhance access to publicly available, user-friendly benefit/risk information that helps consumers make informed seafood choices.

* Encourage restaurants and the food industry to offer food low in sodium, limited in added sugars, refined grains and solid fats and served in smaller portions.

* Energy Density of food eaten is an important factor in overeating. Americans eat too many foods with few or no other nutrients besides calories (high energy density).
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