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Dietary Guidelines and Heart Health PowerPoint Presentation

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On : Dec 06, 2013

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  • Slide 1 - U.S. Department of Health and Human Services National Institutes of Health National Heart, Lung, and Blood Institute Darla Danford, M.P.H., D.Sc. Office of Prevention, Education, and Control National Heart, Lung, and Blood Institute U.S. Dietary Guidelines and Heart Health
  • Slide 2 - NHLBI Program Strategies Population-based approach High-risk approach
  • Slide 3 - Population-Based Approach Program Strategies
  • Slide 4 - Guidelines for Healthy Population Cornerstone of U.S. Nutrition Policy Cornerstone of Dietary Recommendations for the Population Approach Components of NHLBI Education Programs
  • Slide 5 - 10 Guidelines 3 Overarching Concepts 5th Edition, 2000 6th Edition, 2005 ???????
  • Slide 6 - Dietary Guidelines, 2000 Aim for Fitness Aim for a healthy weight Be physically active each day
  • Slide 7 - Dietary Guidelines, 2000 Build a Healthy Base Let the Pyramid guide your food choices Choose a variety of grains daily, especially whole grains Choose a variety of fruits and vegetables daily Keep food safe to eat
  • Slide 8 - Dietary Guidelines, 2000 Choose Sensibly Choose a diet that is low in saturated fat and cholesterol and moderate in total fat Choose beverages and foods to moderate your intake of sugars Choose and prepare foods with less salt If you drink alcoholic beverages, do so in moderation
  • Slide 9 - Report of Dietary Guidelines Advisory Committee, 2004 Major Messages Recommended: Consume a variety of foods within and among the basic food groups while staying within energy needs Control calorie intake to manage body weight Be physically active every day
  • Slide 10 - Report of Dietary Guidelines Advisory Committee, 2004 Major Messages Recommended: Increase daily intake of fruits and vegetables, whole grains, and nonfat or low-fat milk and milk products Choose fats wisely for good health Choose carbohydrates wisely for good health
  • Slide 11 - Report of Dietary Guidelines Advisory Committee, 2004 Major Messages Recommended: Choose and prepare foods with little salt If you drink alcohol, do so in moderation Keep food safe to eat
  • Slide 12 - DHHS/USDA Next Steps January 2005—Expected release of the Sixth Edition, Nutrition and Your Health: Dietary Guidelines for Americans Early in 2005--Expected release of Food Guidance System
  • Slide 13 - Uses of the Dietary Guidelines Used by all U.S. government nutrition programs, including Education Food assistance Labeling Research
  • Slide 14 - Food Labeling www.cfsan.fda.gov/~dms/sfoodlab.html
  • Slide 15 - NHLBI Program Strategies Population-based approach High-risk approach
  • Slide 16 - NHLBI CVD Clinical Guidelines High Risk Approach TLC Diet DASH Diet Weight Control Diet
  • Slide 17 - Slide Shows Practical Guides Various Tools for Health Care Providers Primary Care Provider Education Kits Includes Tape Measure Palm OS Devices
  • Slide 18 - Various Tools for Patients Palm OS Devices Menu Planner Patient Education Materials Recipes Radio Web Site Information
  • Slide 19 - Key Emphasis Components of a Heart - Healthy Diet Limit salt (sodium) Limit Cholesterol Regular Physical Activity Limit Saturated Fat Moderation, Variety & Nutrient Adequacy Calories to Achieve/Maintain Healthy Weight
  • Slide 20 - Promote overall health Be based on up-to-date research Address the total diet and life style Practical Useful Flexible Evolutionary Philosophical Goals
  • Slide 21 - More details available on DHHS and USDA Web sites: www.health.gov/dietaryguidelines www.usda.gov/cnpp/pyramid.html
  • Slide 22 - More details available on NHLBI Web site: www.nhlbi.nih.gov DASH Diet TLC Diet Weight Control Diet

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