New Dietary Guidelines Target Obesity and Diabetes

The suggestions aim to encourage healthy eating patterns to prevent chronic diseases.

January 08, 2016

WASHINGTON, D.C. – The federal government has released updated nutritional guidelines that encourage Americans to adopt a series of science-based recommendations to improve how they eat to reduce obesity and prevent chronic diseases like Type 2 diabetes, hypertension and heart disease.

“Protecting the health of the American public includes empowering them with the tools they need to make healthy choices in their daily lives,” said Secretary of Health and Human Services Sylvia M. Burwell in a press release. “By focusing on small shifts in what we eat and drink, eating healthy becomes more manageable.”

The 2015-2020 Dietary Guidelines for Americans, the 8th edition, reflects advancements in scientific understanding about healthy eating choices and health outcomes over a lifetime. This edition recognizes the importance of focusing not on individual nutrients or foods in isolation, but on the variety of what people eat and drink—healthy eating patterns as a whole—to bring about lasting improvements in individual and population health.

The specific recommendations fit into five overarching guidelines in the new edition:

  • Follow a healthy eating pattern across the lifespan. Eating patterns are the combination of foods and drinks that a person eats over time
  • Focus on variety, nutrient-dense foods and amount
  • Limit calories from added sugars and saturated fats, and reduce sodium intake
  • Shift to healthier food and beverage choices
  • Support healthy eating patterns for all

Healthy eating patterns include a variety of nutritious foods like vegetables, fruits, grains, low-fat and fat-free dairy, lean meats and other protein foods and oils, while limiting saturated fats, transfats, added sugars and sodium. A healthy eating pattern is adaptable to a person’s taste preferences, traditions, culture and budget.

Last May, NACS participated in a policy summit to address ways that the new guidelines could support consumer adoption of healthy eating habits. At the summit, Jeff Lenard, vice president of strategic initiatives, emphasized how many healthy and portable foods convenience stores offer to on-the-go consumers.

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