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Dietary Guidelines and Heart Health

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Dietary Guidelines and Heart Health PowerPoint Presentation

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Published 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