1. 1 Choose MyPlate: Informational Webinar

2. 2 Information adapted from: Alice Henneman, MS, RD ahenneman1@unl.eduahenneman1@unl.edu ● http://food.unl.eduhttp://food.unl.edu University of Nebraska-Lincoln Extension in Lancaster County This publication has been peer-reviewed ● June 2011 Updated by: Amy Gannon, MS, RD, LD Beverly McGettigan, MS, LN

3. 3 Resources used Dietary Guidelines for Americans, 2010 http://www.cnpp.usda.gov/DGAS2010-PolicyDocument.htm http://www.cnpp.usda.gov/DGAS2010-PolicyDocument.htm ChooseMyPlate http://ChooseMyPlate.gov http://ChooseMyPlate.gov Selected Messages for Consumers http://www.cnpp.usda.gov/Publications/DietaryGuideline/2010/PolicyDoc/SelectedMessages.pdf http://www.cnpp.usda.gov/Publications/DietaryGuideline/2010/PolicyDoc/SelectedMessages.pdf DGA2010 Slide Presentation http://www.cnpp.usda.gov/DGAs2010SlidePresentation.htm http://www.cnpp.usda.gov/DGAs2010SlidePresentation.htm

4. 4 MyPyramid is now …

5. 5 … MyPlate

6. What the Icon is: A new take on a familiar symbol A cue to help consumers make healthy choices Symbolizes a need to build a healthy plate based on the food groups. Appropriate for any age. Accompanied by a broader effort to help consumers choose a healthy diet. 6

7. Using MyPlate with MyPyramid Rule of thumb: Use any lessons or materials you have found to be good teaching tools for your audience MyPyramid educational materials can still be used –No expiration date on MyPyramid Try using MyPlate to generate interest and prompt your audience to think about what they put on their plate and supporting information from current MyPyramid materials. 7

8. USDA Dietary Guidelines Communications Release Calendar Dates Theme Selected Key Message Sept-Dec 2011Foods to IncreaseMake half your plate fruits and vegetables Jan – April 2012Balancing CaloriesEnjoy your food, but eat less May – Aug 2012Foods to ReduceDrink water instead of sugary drinks Sept-Dec 2012Foods to IncreaseMake at least half your grains whole grains Jan –April 2013Balancing CaloriesAvoid oversized portions May – Aug 2013Foods to Reduce Compare sodium in foods like soup, bread, and frozen meals-and choose the foods with the lower numbers Sept –Dec 2013Foods to IncreaseSwitch to fat free or low-fat (1%) milk 8

9. 9 MyPlate calls the former MyPyramid “Meat & Beans Group” the “Protein Group” MyPlate update

10. 10 MyPlate calls the former MyPyramid “Milk Group” the “Dairy Group” MyPlate update

11. 11 Major Messages focus on Four Dietary Guideline Themes: 1.Balancing calories 2.Foods to increase 3.Foods to reduce 4.Be active your way

12. 12 MyPlate Theme #1: Balancing calories –Enjoy your food, but eat less –Avoid oversized portions

13. 13 Enjoy — but eat less!

14. 14 It takes about 20 minutes for stomach to tell your brain you’re full 14 20 minutes

15. 15 Downsize portion size The bigger the portion, the more people tend to eat

16. 16 16 Photo courtesy of National Cancer Institute Eat more nutrient- rich foods

17. 17 Nutrient-rich vs. not nutrient-rich

18. 18 Nutrient-rich vs. not nutrient-rich

19. 19 Nutrient-rich foods and beverages include ALL:  Vegetables/fruits  Whole grains  Seafood  Eggs  Dry beans/peas  Unsalted nuts/seeds  Fat-free/low-fat milk/milk products  Lean meats/poultry

20. 20 MyPlate Theme #2: Foods to increase –Make half your plate fruits and vegetables –Make at least half your grains whole grains –Switch to fat-free or low-fat (1%) milk

21. 21 Photo courtesy of National Cancer Institute Limit foods high in sodium, added sugars, and refined grains

22. 22 Fill half your plate with fruits & veggies

23. 23 Pick a variety of vegetables from each vegetable subgroup

24. 24 … all cooked beans and peas, such as: Kidney beans Lentils Chickpeas Pinto beans Did you know: The vegetable subgroup of “beans and peas (legumes)” includes...

25. 25 At least half your grains should be whole grains

26. 26 Bran Endosperm Germ Whole grains contain the entire grain seed or “kernel”

27. 27 Partially whole grain products providing half or more whole grains per ounce- equivalent serving have at least either: –51% of total weight as whole grains OR –8g of whole grains

28. 28 3 ways to eat half whole grains 2 oz. 100% whole grains, 2 oz. partly whole- grain products, & 2 oz. refined grain products 3 oz. 100% whole grains & 3 oz. refined- grain products 6 oz. partly whole-grain products

29. 29 Whole2%1%Fat-free 165 calories 125 calories 100 calories 85 calories Calories saved 406580 Switching to fat-free or low-fat (1%) milk makes a difference!

30. 30 MyPlate Theme #3: Foods to reduce –Compare sodium in foods like soup, bread, and frozen meals ― and choose the foods with lower numbers –Drink water instead of sugary drinks

31. 31 Can you guess: People ages 2 and older should reduce daily sodium intake to less than … A. 2,300 mg or 1,500 mg, depending on age/other individual characteristics B. 2,300 mg or 3,000 mg, depending on age/other individual characteristics

32. 32 Can you guess: People ages 2 and older should reduce daily sodium intake to less than … A. 2,300 mg or 1,500 mg, depending on age/other individual characteristics B. 2,300 mg or 3,000 mg, depending on age/other individual characteristics

33. 33 Groups reduced to 1,500 mg  African Americans ages 2+  Adults ages 51+  People ages 2+ with high blood pressure, diabetes, or chronic kidney disease

34. 34 Easy ways to reduce sodium  Check labels  Avoid adding salt (an exception may be when baking yeast breads)  Eat fresh foods, frozen veggies  Request salt be left off when eating out  Use other seasonings

35. 35 Reduce sugar-sweetened beverage intake:  Drink fewer sugar- sweetened beverages  Consume smaller portions  Substitute water, unsweetened coffee and tea, and other beverages with few or no calories

36. 36 Nutrition Facts Label doesn’t separate “added” & “naturally occurring” sugars “Added” sugars are sugars and syrups added to foods or beverages during preparation or processing 1 teaspoon sugar = about 4g of added and/or naturally occurring sugar

37. 37 Other sugars occur naturally in foods like milk, fruit, and some vegetables. Check the ingredients list to determine sources of added sugars.

38. 38 MyPlate Theme #4: Be Active Your Way:  Balancing healthy eating with regular physical activity is essential

39. 39 Physical activity and diet are important regardless of weight!

40. 40 Can you guess: How much WEEKLY physical activity should adults (age 18 and over) do for substantial health benefits? A. 2 hours and 30 minutes of moderate- intensive activity (i.e. 30 minutes, 5 times/week) B. 1 hour and 15 minutes of vigorous- intensity activity (i.e. 15 minutes, 5 times/week) C. Either A or B

41. 41 Can you guess: How much WEEKLY physical activity should adults (age 18 and over) do for substantial health benefits? A. 2 hours and 30 minutes of moderate- intensive activity (i.e. 30 minutes, 5 times/week) B. 1 hour and 15 minutes of vigorous- intensity activity (i.e. 15 minutes, 5 times/week) C. Either A or B

42. 42 Moderate aerobic activity increases breathing and heart rate somewhat

43. 43 Vigorous aerobic activity greatly increases heart rate and breathing

44. 44 Limit screen time or watch and workout

45. 45 Get active 10 minutes 3 times a day Short on time?

46. 46 Remember … A variety of foods, in moderation, can fit into a healthy eating pattern if nutrient needs have been met without exceeding calorie limits. Regular physical activity helps maintain calorie balance.

47. 47 THE END “The greatest wealth is health.” ~Virgil