Developing a food guidance system to implement the dietary guidelines

Cronin, Frances J.; Shaw, Anne; Krebs‐Smith, Susan M.; Marsland, Patricia M.; Light, Luise

doi:10.1016/s0022-3182(87)80237-6

Cited by 84 publications

(13 citation statements)

References 26 publications

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“…The Dietary Guidelines for Americans, 2005, which includes the Food Guidance System (FGS) MyPyramid, recommends two servings of dairy products per day for those 8 years and younger and three servings per day for those 9 years and older [3]. These recommendations were the result of extensive reviews by USDA to assess diet patterns suggested by the FGS resulting in the development of the current food groups and subgroup composites based on frequency of consumption of foods within each group and their nutrient profiles expected per serving as reported in food consumption surveys [9,10].…”

Section: Introductionmentioning

confidence: 99%

Contribution of Dairy Products to Dietary Potassium Intake in the United States Population

McGill¹,

Fulgoni

DiRienzo

et al. 2008

Journal of the American College of Nutrition

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Consumption of dairy products is below current recommendations which contributes in part to suboptimal dietary potassium intakes among a large proportion of the US population. Since adequate potassium intake is associated with decreased risk of chronic disease, consumption of a variety of potassium-rich foods, including fruits, vegetables and low-fat and fat free dairy products, should continue to be encouraged.

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Section: Introductionmentioning

confidence: 99%

Contribution of Dairy Products to Dietary Potassium Intake in the United States Population

McGill¹,

Fulgoni

DiRienzo

et al. 2008

Journal of the American College of Nutrition

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“…The USDA's Food Guide Pyramid, for example, lists the sizes of standard grain servings as follows: 1 slice bread, 1 ⁄2 cup cooked pasta, 1 ⁄2 bagel, or 1 oz ready-to-eat cereal (9). In defining standard servings, the USDA considered nutrient content, ease of use, tradition, and typical intake based on median amounts reported in the 1977-1978 Nationwide Food Consumption Survey (NFCS) (10)(11)(12). When the 2000 edition of the Dietary Guidelines advises choosing "sensible portions," it refers to Pyramid serving definitions (13).…”

mentioning

confidence: 99%

Expanding portion sizes in the US marketplace: Implications for nutrition counseling

Young

Nestle

2003

Journal of the American Dietetic Association

275

160

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The greater energy content of larger food portions could be contributing to the increasing prevalence of overweight. Prevention guidelines recommend "sensible" portion sizes but do not define them. The US Department of Agriculture (USDA) defines standard serving sizes for dietary guidance, and the Food and Drug Administration (FDA) defines standard servings for food labels. To use these standards in counseling, nutritionists must know the sizes of portions available in the marketplace. We determined marketplace portion sizes, identified changes in these sizes with time, and compared current marketplace portions with federal standards. Most marketplace portions exceed standard serving sizes by at least a factor of 2 and sometimes 8-fold. Portions have increased over time; those offered by fast-food chains, for example, often are 2 to 5 times larger than the original size. The discrepancy between marketplace portions and standard servings suggests the need for greater emphasis on the relationship of portion size to energy intake as a factor in weight maintenance. J Am Diet Assoc. 2003;103:231-234.

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“…In Tyrovolasa, Tountasb, Polychronopoulosa, and Panagiotakos's study [4], active food safety and sanitation policy and enhancement of food safety and sanitation services within the public health care system can contribute to improved health and quality of life among older populations. The food guidance system provides the basis for the food guidance presented in the American Red Cross food safety and sanitation course, "Better Eating for Better Health", and in "Dietary Guidelines and Your Diet", which is a series of bulletins developed by USDA to help consumers use the Dietary Guidelines [9].…”

Section: The Information Technology and Food Safety And Sanitation Edmentioning

confidence: 99%

The Effect of Computer-Assisted Instruction for Elementary School Students in Food Safety and Sanitation Knowledge

Lai

2016

MATEC Web of Conferences

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Abstract. The purpose of this study is to introduce the graphic presentation food safety and sanitation learning system with parent participation in element school's health and physical education curriculum. The students were divided into four groups: control group, control group with parent participation, learning system group, and learning system group with parent participation. There were three extra variables in this study: learning system, and parent participation. The research data (three exams scores) was obtained before the course, in the middle of the course, and at the end of the course. The results indicate that, first, the estimate of slope of learning system is significantly correlated with parent participation; second, male elementary school students and female elementary school students were similar in the growth rate between each time points; third, the relationship between the initial exam score and the following two exam scores were not significant. Based on the results, it can be concluded that the use of learning system and parent participation were helpful for elementary school students to acquire food safety and sanitation knowledge in the health and physical education curriculum.

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Developing a food guidance system to implement the dietary guidelines

Cited by 84 publications

References 26 publications

Contribution of Dairy Products to Dietary Potassium Intake in the United States Population

Contribution of Dairy Products to Dietary Potassium Intake in the United States Population

Expanding portion sizes in the US marketplace: Implications for nutrition counseling

The Effect of Computer-Assisted Instruction for Elementary School Students in Food Safety and Sanitation Knowledge

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