I posted one blog post about the DGAC and mentioned I would be splitting it into two parts because it got too long. Here is my second post about it.
The DGAC encourages the consumption of healthy dietary patterns that are low in saturated fat, added sugars, and sodium. The goals for the general population are: less than 2,300 mg dietary sodium per day (or age-appropriate Dietary Reference Intake amount), less than 10% of total calories from saturated fat per day, and a maximum of 10% of total calories from added sugars per day.
Current research provides evidence of moderate to strong links between healthy dietary patterns, lower risks of obesity and chronic diseases, particularly cardiovascular disease, hypertension, type 2 diabetes and certain cancers. Emerging evidence also suggests that relationships may exist between dietary patterns and some neurocognitive disorders and congenital anomalies. Additional strong evidence shows that it is not necessary to eliminate food groups or conform to a single dietary pattern to achieve healthy dietary patterns. Rather, individuals can combine foods in a variety of flexible ways to achieve healthy dietary patterns, and these strategies should be tailored to meet the individual’s health needs, dietary preferences and cultural traditions.
Moderate to strong evidence also demonstrates that dietary interventions implemented by nutrition professionals and individual or small-group comprehensive lifestyle interventions that target diet and physical activity and are led by multidisciplinary professional teams provide optimal results in chronic disease risk reduction, weight loss, and weight loss maintenance. Additional evidence indicates that individuals can be helped in their intentions to implement healthy lifestyles by targeting specific eating and physical activity behaviors (e.g., meal patterns, cooking and preparation techniques, family/household meal experiences, reducing sedentary behaviors in adults and youth, reducing screen time in children).
Research from early child care settings, schools, and worksites demonstrate that policy changes, particularly when combined with multi-faceted programs (e.g., nutrition educational initiatives, parent engagement, food labeling, nutrition standards, nutrition and behavioral intervention services) can increase healthy food choices and overall dietary quality, and improve weight outcomes.
“Shortfall nutrients” are those that may be underconsumed either across the population or in specific groups relative to IOM-based standards, such as the Estimated Average Requirement (EAR) or the Adequate Intake (AI). A high prevalence of inadequate intake either across the U.S. population or in specific groups constitutes a shortfall nutrient.
Overconsumed nutrients are those that may be overconsumed either across the population or in specific groups related to IOM-based standards such as the Tolerable Upper Limit of Intake (UL) or other expert group standards. A high prevalence of excess intake either across the U.S. population or in specific group constitutes an overconsumed nutrient.
And there you have it! Some commotion was caused over this committee with people saying that the committee had made recommendations beyond their scope of expertise. We will see what happens with all of this in the future!
BTW, look at these flowers that A had sent to my office as a surprise the other week! So pretty!
Food for Thought: Researchers found that subjects ate 30% more food when presented with bigger portions, yet their perceived fullness didn’t change. Downsize your dishes and pay attention to proper portion sizes, especially for high calorie foods.
1 year ago: A Brick Workout (Recipe: Raisin Cookies)
Quote of the Day:
I really enjoyed this Buttermilk Oatmeal Bread. It was perfect for sandwich bread or toast with eggs. I’ll definitely be making it again!
Buttermilk Oatmeal Bread
- 1 teaspoon of sugar
- 2 ¼ teaspoons active dry yeast, or 1 ½ teaspoons of “rapid-rise” or instant yeast
- 7/8 cup buttermilk (lowfat is fine)
- ½ cup rolled oats (old fashioned or quick)
- 2 tablespoons melted butter
- 3 tablespoons honey
- 1 ½ teaspoon salt
- 3 – 3 ¼ cup bread flour (You may need just a bit more for kneading.)
- 1/4 teaspoon baking soda
- Olive oil for brushing the dough before baking
- Proof the yeast by putting it in a small measuring cup with 3 tablespoons of water that is warm (no hotter than 115 degrees Fahrenheit), with a pinch of sugar. Set it aside for at least ten minutes.
- Mix together the buttermilk, oats, melted butter, salt, honey, 1 cup of flour and the baking soda. Beat well until combined.
- Beat in another half cup of flour, then add the yeast and water mixture along with another half cup of flour, and beat some more, until combined. The dough should start to feel a bit stretchy.
- Stir in another half cup of flour as best you can and then dump the contents of the bowl onto a lightly floured work surface.
- Set the remaining ¾ cup of flour close to your work area. Knead, adding flour a bit at a time as necessary, using a bench scraper to lift from your work surface any dough that is sticking.
- Knead for about ten or twelve minutes, adding only as much flour as you need to keep the dough from sticking hard to your hands. You don’t need to add the entire amount stated in the ingredients list. Remember, this dough has oatmeal in it, which will continue to soak up the liquids in the bread during the rise.
- Let the dough rest for a few minutes while you prepare the bowl and your rising area, if necessary.
- Wash in hot water the same bowl that you used for mixing the dough. Dry it and drizzle in the bottom a teaspoon or two of good, fruity olive oil. You can also use butter to coat the bowl, if you prefer.
- Gently form the dough into a ball, put into the bowl topside down, and then flip it over to coat with the oil.
- Cover the bowl with a piece of parchment and a tea towel. Allow to rise until doubled, for about an hour to an hour and a half.
- Punch down gently, knead a few times, and set aside on the parchment you used to cover the bowl.
- Allow to rise a second time about 45 minutes or until nearly doubled in size. (If you want to use this bread for sandwiches, you may find it beneficial not to let it rise quite as much. A loaf that’s a bit more dense is easier to slice, and holds up better when constructing sandwiches.)
- Brush with olive oil, slash the dough a few times with a sharp knife, and bake at 350 Fahrenheit (for regular ovens) for about 55 minutes, or until the loaf sounds hollow when the bottom is gently tapped.
- Allow to cool on a rack for about an hour before slicing.
Courtesy of Food52