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U.S. Dietary Guidelines

In January 2011, the U.S. government released the 2010 Dietary Guidelines for Americans. The Guidelines set a high standard designed to reduce overall caloric intake, eat more nutrient-dense foods and increase physical activity to help reduce the incidence and prevalence of obesity in the U.S. population. The guidelines pose both challenges and opportunities for the food science industry. To learn more about these guidelines, and topics related to them, view the following resources:

General resources

Website

• Dietary Guidelines

Wellness 11 session

• New Dietary Guidelines: New Opportunities for Industry

On-demand webcast

• Implications of the 2010 Dietary Guidelines for Americans

News release

• IFT Cites Opportunities and Challenges for DG Implementation

Food Technology magazine articles

• 2010 Dietary Guidelines Target Unhealthy Americans
• Dissecting The Dietary Guidelines
• 2010 Dietary Guidelines—Too Many Messages?
• Dietary Guidelines May Produce Unintended Health Consequences
• Wellness 11 Conference to Explore New Dietary Guidelines
• 2005 Dietary Guidelines Promote Healthy Lifestyle
  

2011 Annual Meeting Scientific Program sessions

• Changing the food environment: What are we doing to implement the 2010 Dietary Guidelines for Americans?
• Translating the dietary guidelines for Americans to bring about real behavioral changes
  2011 Annual Meeting Scientific Program session
• Is there still a place on the table for refined grains after the 2010 Dietary Guidelines advisory committee report? Rice as a case study
• 2010 Dietary Guidelines recommendations on saturated fat: A case for balanced fatty acid intake including saturated fats
• New dietary guidelines: Improving food labels with fats and oils
  

Commentary

• IFT Submits Comments on 2010 DGAC Report
• IFT Comments to the 2010 DGAC

Research Report

• Dietary Guidelines Alliance Consumer Research Report

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Dietary guidelines roundtables

Journal of Food Science article

• Food Science Challenge: Translating the Dietary Guidelines for Americans to Bring About Real Behavior Change

Food Technology magazine articles

• Effectively Implementing the 2010 Dietary Guidelines

JADA article

• http://download.journals.elsevierhealth.com/pdfs/journals/0002-8223/PIIS0002822310018419.pdf
• Nutrition Today article – to be published in March 2011

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Weight Management

Food Technology magazine articles

• Tipping the Scales Toward Healthy Weight Loss
• Battling Obesity with Resistant Starch
• New Ways to Achieve Weight Loss
• Functional Fat Fighters
• Delving into Dietary Fiber

Journal of Food Science articles

• Children's Acceptance, Nutritional, and Instrumental Evaluations of Whole Grain and Soluble Fiber Enriched Foods
• "Small Changes" may have a big effect!

Comprehensive Reviews in Food Science and Food Safety article

• Soluble Dietary Fiber

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Sodium

Wellness 11 session

• The 2010 Sodium Reduction Guidelines: Challenges and Opportunities

Commentary

• IFT Comments on Strategies to Reduce Sodium

News release

• IFT Supports Sodium Reduction Efforts (with Video of Roger Clemens)
  Developing Low Sodium Products: Food Safety & Processing Concerns

On-demand webcasts

• Forecasting Sodium Regulations
• The Sodium Debate: Pros and Cons

Food Technology magazine articles

• Desalting the Food Grid
• Managing Magnesium in a Sodium-Dominant Era
• Salt Reduction Gains Momentum
• Strategies For Reducing Sodium in the U.S.

Comprehensive Reviews in Food Science and Food Safety articles

• Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health
• Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects

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Fats & Oils

Wellness 11 session

• The Fats & Oils Portfolio of Tomorrow: Addressing 2010 Dietary Guidelines and Beyond

IFT Pre-Annual Meeting Short Course

• New Oils, New Labels, New Opportunities

Food Technology magazine articles

• Improving Soybean Oil
• Pinpointing Olive Oil's Healthful Attributes
• Separating Fats From Fiction
• A Changing Perspective on Saturated Fat
• Rethinking Dietary Saturated Fat
• Following Functional Oils

2011 Annual Meeting Scientific Program sessions

• 2010 Dietary Guidelines recommendations on saturated fat: A case for balanced fatty acid intake including saturated fats
• New dietary guidelines: Improving food labels with fats and oils

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Fruits & Vegetables

Food Technology magazine articles

• A New Vegetable Medley
• Coming to Fruition
• Adopting Fruitful Strategies
• Functional Fruit Baskets
• Sustainability Points to Plant Proteins

Journal of Food Science article

• Enhancing Safety and Aroma Appealing of Fresh-Cut Fruits and Vegetables Using the Antimicrobial and Aromatic Power of Essential Oils

Comprehensive Reviews in Food Science and Food Safety article

• Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials

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Related resources

Website

• Let's Move campaign

Commentary

• IFT Comments to Task Force on Childhood Obesity

Comprehensive Reviews in Food Science and Food Safety article

• Feeding the World Today and Tomorrow: The Importance of Food Science and Technology : An IFT Scientific Review

Online course

• The Science Behind Food and Health

On-demand webcasts

• The Childhood Obesity Dilemma and How Food Science Can Impacts its Future Health Claims: In-Depth Perspectives
• Reformulating Products to Nutritionally Improve Foods Targeted to Children

Food Technology magazine articles

• Trying to Keep Diabetes Under Control
• Melatonin Enlightens Mediterranean-style Diets
• 'Stealth Health' for Kids
• Top 10 Functional Food Trends
• What, When, and Where America Eats
• Nutrigenomics and Public Health
• Harmonizing Sweetness & Taste
• Defeating Diabetes
• Metabolic Syndrome: Children at Risk
• Food Technology: Equal Partner for a Healthy Future
• Top 10 Food Trends
• The race is on: Formulating with stevia
• Sweeteners for the 21st Century

Journal of Food Science articles

• Folate: A Functional Food Constituent
• Technological and Functional Applications of Low-Calorie Sweeteners from Lactic Acid Bacteria
• Nutrient-Rich Foods: Applying Nutrient Navigation Systems to Improve Public Health

2011 Annual Meeting Scientific Program session

• Is there still a place on the table for refined grains after the 2010 Dietary Guidelines advisory committee report? Rice as a case study