Dietary Guidelines for Americans 2015-2020

Table of Contents

Message From the Secretaries

Acknowledgments

Executive Summary

Nutrition & Health Are Closely Related

The Dietary Guidelines for Americans: What It Is, What It Is Not

Developing the Dietary Guidelines for Americans

Stage 1: Review of Current Scientific Evidence

Stage 2: Development of the Dietary Guidelines for Americans

Stage 3: Implementing the Dietary Guidelines for Americans

A Roadmap to the 2015-2020 Edition of the Dietary Guidelines for Americans

Chapter 1. Key Elements of Healthy Eating Patterns

About This Chapter

Key Recommendations: Components of Healthy Eating Patterns

Healthy Eating Patterns: Dietary Principles

The Science Behind Healthy Eating Patterns

Associations Between Eating Patterns & Health

Associations Between Dietary Components & Health

A Closer Look Inside Healthy Eating Patterns

Other Dietary Components

Examples of Other Healthy Eating Patterns

Healthy Mediterranean-Style Eating Pattern

Healthy Vegetarian Eating Pattern

Chapter 2. Shifts Needed To Align With Healthy Eating Patterns

About This Chapter

Current Eating Patterns in the United States

A Closer Look at Current Intakes & Recommended Shifts

Other Dietary Components

Underconsumed Nutrients & Nutrients of Public Health Concern

Opportunities for Shifts in Food Choices

Chapter 3. Everyone Has a Role in Supporting Healthy Eating Patterns

About This Chapter

Creating & Supporting Healthy Choices

The Social-Ecological Model

Social & Cultural Norms & Values

Individual Factors

Meeting People Where They Are: Contextual Factors & Healthy Eating Patterns

Household Food Insecurity

Strategies for Action

Appendix 1. Physical Activity Guidelines for Americans

Appendix 2. Estimated Calorie Needs per Day, by Age, Sex, & Physical Activity Level

Appendix 3. USDA Food Patterns: Healthy U.S.-Style Eating Pattern

Appendix 4. USDA Food Patterns: Healthy Mediterranean-Style Eating Pattern

Appendix 5. USDA Food Patterns: Healthy Vegetarian Eating Pattern

Appendix 6. Glossary of Terms

Appendix 7. Nutritional Goals for Age-Sex Groups Based on Dietary Reference Intakes & Dietary Guidelines Recommendations

Appendix 8. Federal Resources for Information on Nutrition & Physical Activity

Appendix 9. Alcohol

Appendix 10. Food Sources of Potassium

Appendix 11. Food Sources of Calcium

Appendix 12. Food Sources of Vitamin D

Appendix 13. Food Sources of Dietary Fiber

Appendix 14. Food Safety Principles & Guidance

List of Tables

Table I-1. Facts About Nutrition- & Physical Activity-Related Health Conditions in the United States

Table 1-1. Healthy U.S.-Style Eating Pattern at the 2,000-Calorie Level, With Daily or Weekly Amounts From Food Groups, Subgroups, & Components

Table 1-2. Composition of the Healthy Mediterranean-Style & Healthy Vegetarian Eating Patterns at the 2,000-Calorie Level, With Daily or Weekly Amounts From Food Groups, Subgroups, & Components

Table 2-1. Examples of Vegetables in Each Vegetable Subgroup

Table A1-1. Physical Activity Guidelines for Americans Recommendations

Table A1-2. Federal Physical Activity Resources

Table A2-1. Estimated Calorie Needs per Day, by Age, Sex, & Physical Activity Level

Table A3-1. Healthy U.S.-Style Eating Pattern: Recommended Amounts of Food From Each Food Group at 12 Calorie Levels

Table A4-1. Healthy Mediterranean-Style Eating Pattern: Recommended Amounts of Food From Each Food Group at 12 Calorie Levels

Table A5-1. Healthy Vegetarian Eating Pattern: Recommended Amounts of Food From Each Food Group at 12 Calorie Levels

Table A6-1. Body Mass Index & Corresponding Body Weight Categories for Children & Adults

Table A7-1. Daily Nutritional Goals for Age-Sex Groups Based on Dietary Reference Intakes & Dietary Guidelines Recommendations

Table A8-1. Federal Nutrition & Physical Activity Resources

Table A9-1. Alcoholic Drink-Equivalents of Select Beverages

Table A10-1. Potassium: Food Sources Ranked by Amounts of Potassium & Energy per Standard Food Portions & per 100 Grams of Foods

Table A11-1. Calcium: Food Sources Ranked by Amounts of Calcium & Energy per Standard Food Portions & per 100 Grams of Foods

Table A12-1. Vitamin D: Food Sources Ranked by Amounts of Vitamin D & Energy per Standard Food Portions & per 100 Grams of Foods

Table A13-1. Dietary Fiber: Food Sources Ranked by Amounts of Dietary Fiber and Energy per Standard Food Portions & per 100 Grams of Foods

Table A14-1. Recommended Safe Minimum Internal Temperatures

List of Figures

Figure ES-1. 2015-2020 Dietary Guidelines for Americans at a Glance

Figure I-1. Adherence of the U.S. Population Ages 2 Years & Older to the 2010 Dietary Guidelines, as Measured by Average Total Healthy Eating Index-2010 (HEI-2010) Scores

Figure I-2. Percentage of Adults Meeting the Physical Activity Guidelines (Aerobic & Muscle-Strengthening Recommendations)

Figure I-3. Science, Policy, Implementation: Developing the 2015-2020 Dietary Guidelines for Americans

Figure 1-1. Cup- & Ounce-Equivalents

Figure 1-2. Fatty Acid Profiles of Common Fats & Oils

Figure 1-3. Hidden Components in Eating Patterns

Figure 2-1. Dietary Intakes Compared to Recommendations. Percent of the U.S. Population Ages 1 Year & Older Who Are Below, At, or Above Each Dietary Goal or Limit

Figure 2-2. Empower People To Make Healthy Shifts

Figure 2-3. Average Daily Food Group Intakes by Age-Sex Groups, Compared to Ranges of Recommended Intake

Figure 2-4. Average Vegetable Subgroup Intakes in Cup-Equivalents per Week by Age-Sex Groups, Compared to Ranges of Recommended Intakes per Week

Figure 2-5. Average Whole & Refined Grain Intakes in Ounce-Equivalents per Day by Age-Sex Groups, Compared to Ranges of Recommended Daily Intake for Whole Grains & Limits for Refined Grains

Figure 2-6. Average Protein Foods Subgroup Intakes in Ounce-Equivalents per Week by Age-Sex Groups, Compared to Ranges of Recommended Intake

Figure 2-7. Average Intakes of Oils & Solid Fats in Grams per Day by Age-Sex Group, in Comparison to Ranges of Recommended Intake for Oils

Figure 2-8. Typical Versus Nutrient-Dense Foods & Beverages

Figure 2-9. Average Intakes of Added Sugars as a Percent of Calories per Day by Age-Sex Group, in Comparison to the Dietary Guidelines Maximum Limit of Less Than 10 Percent of Calories

Figure 2-10. Food Category Sources of Added Sugars in the U.S. Population Ages 2 Years & Older

Figure 2-11. Average Intakes of Saturated Fats as a Percent of Calories per Day by Age-Sex Group, in Comparison to the Dietary Guidelines Maximum Limit of Less Than 10 Percent of Calories

Figure 2-12. Food Category Sources of Saturated Fats in the U.S. Population Ages 2 Years & Older

Figure 2-13. Average Intakes of Sodium in Milligrams per Day by Age-Sex Groups, Compared to Tolerable Upper Intake Levels (UL)

Figure 2-14. Food Category Sources of Sodium in the U.S. Population Ages 2 Years & Older

Figure 3-1. A Social-Ecological Model for Food & Physical Activity Decisions

Figure 3-2. Implementation of the Dietary Guidelines Through MyPlate

Figure 3-3. Strategies To Align Settings With the 2015-2020 Dietary Guidelines for Americans

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