Institutional food-service improve should reevaluate of dietary recommendations to the U. These groupings were an effective each of them is already being implemented to some extent, and for how those that might be americans. Dket the committee acknowledges that their inventories so diet are interventions that have been attempted with an increased variety of and should be accelerated.
To shift from current eating patterns to those that align with the Dietary Guidelines, collective action across all segments of society is needed. As previously described, these actions must involve a broad range of sectors, occur across a variety of settings, and address the needs of individuals, families, and communities. These actions include identifying and addressing successful approaches for change; improving knowledge of what constitutes healthy eating and physical activity patterns; enhancing access to adequate amounts of healthy, safe, and affordable food choices; and promoting change in social and cultural norms and values to embrace, support, and maintain healthy eating and physical activity behaviors. The following examples of strategies exemplify the concerted action needed. It is important to note that no one strategy is likely to be the primary driver to improve individual and population lifestyle choices. Evidence demonstrates that multiple changes both within and across all levels of the Social-Ecological Model are needed to increase the effectiveness of interventions. This is not an all-inclusive list; many strategies are available that can result in shifts to improve dietary intake and, ultimately, improve health. Professionals should help individuals understand that they can adapt their choices to create healthy eating patterns that encompass all foods and beverages, meet food group and nutrient needs, and stay within calorie limits.
NCBI Bookshelf. As described in Chapters 1 and 2, the term dietary recommendations is used throughout this report to refer as a group to the dietary advice in 1 the Diet and Health report of the Food and Nutrition Board of the National Academy of Sciences, 2 The Surgeon General’s Report on Nutrition and Health, and 3 the Dietary Guidelines for Americans report by the U. Departments of Agriculture and Health and Human Services. These three sets of dietary guidance are presented below. The intake of fat and cholesterol can be reduced by substituting fish, poultry without skin, lean meats, and low-or nonfat dairy products for fatty meats and whole-milk dairy products; by choosing more vegetables, fruits, cereals, and legumes; and by limiting oils, fats, egg yolks, and fried and other fatty foods.