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Dietary Guidelines for All Americans
Statement of the YMCA of the USA Medical Advisory Committee:
Proper nutrition is essential for the healthy growth and development of all people. YMCA facilities, programs, and activities that provide food and/or snacks should do so in a safe, clean, and pleasant environment, and in a responsible manner. While most eating habits begin at home and families are primarily responsible for making healthy food choices, YMCAs can support this effort whenever food is served as part of a program or activity.
The U.S. Department of Agriculture and the Department of Health and Human Services has published the updated 2005 Dietary Guidelines for All Americans. These guidelines provide advice for Americans ages 2 years and over about food choices that promote health and prevent disease. By following these guidelines, YMCAs can help members control calorie consumption and increase their level of physical activity, which can produce lasting positive results including weight loss, improved fitness and a reduced risk of heart disease, certain types of cancer and a number of other chronic ailments.
Following are the key recommendations for the general population:
Adequate Nutrients within Calorie Needs: Key Recommendations
• Consume a variety of nutrient-dense foods and beverages within and among the basic food groups while choosing foods that limit the intake of saturated and trans fats, cholesterol, added sugars, salt, and alcohol.
• Meet recommended intakes within energy needs by adopting a balanced eating pattern, such as the USDA Food Guide or the DASH (Dietary Approaches to Stop Hypertension) Eating Plan.
Weight Management: Key Recommendations
• To maintain body weight in a healthy range, balance calories from foods and beverages with calories expended.
• To prevent gradual weight gain over time, make small decreases in food and beverage calories and increase physical activity.
Physical Activity: Key Recommendations
• Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body weight.
o To reduce the risk of chronic disease in adulthood: Engage in at least 30 minutes of moderate-intensity physical activity, above usual activity, at work or home on most days of the week.
o For most people, greater health benefits can be obtained by engaging in physical activity of more vigorous intensity or longer duration.
o To help manage body weight and prevent gradual, unhealthy body weight gain in adulthood: Engage in approximately 60 minutes of moderate- to vigorous-intensity activity on most days of the week while not exceeding caloric intake requirements.
o To sustain weight loss in adulthood: Participate in at least 60 to 90 minutes of daily moderate-intensity physical activity while not exceeding caloric intake requirements. Some people may need to consult with a healthcare provider before participating in this level of activity.
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• Achieve physical fitness by including cardiovascular conditioning, stretching exercises for flexibility, and resistance exercises or calisthenics for muscle strength and endurance.
Food Groups to Encourage: Key Recommendations
• Consume a sufficient amount of fruits and vegetables while staying within energy needs. Two cups of fruit and 21/2 cups of vegetables per day are recommended for a reference 2,000-calorie intake, with higher or lower amounts depending on the calorie level.
• Choose a variety of fruits and vegetables each day. In particular, select from all five vegetable subgroups (dark green, orange, legumes, starchy vegetables, and other vegetables) several times a week.
• Consume 3 or more ounce-equivalents of whole-grain products per day, with the rest of the recommended grains coming from enriched or whole-grain products. In general, at least half the grains should come from whole grains.
• Consume 3 cups per day of fat-free or low-fat milk or equivalent milk products.
Fats: Key Recommendations
• Consume less than 10 percent of calories from saturated fatty acids and less than 300 mg/day of cholesterol, and keep trans fatty acid consumption as low as possible.
• Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils.
• When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean, low-fat, or fat-free.
• Limit intake of fats and oils high in saturated and/or trans fatty acids, and choose products low in such fats and oils.
Carbohydrates: Key Recommendations
• Choose fiber-rich fruits, vegetables, and whole grains often.
• Choose and prepare foods and beverages with little added sugars or caloric sweeteners, such as amounts suggested by the USDA Food Guide and the DASH Eating Plan.
• Reduce the incidence of dental caries by practicing good oral hygiene and consuming sugar- and starch-containing foods and beverages less frequently.
Sodium and Potassium: Key Recommendations
• Consume less than 2,300 mg (approximately 1 tsp of salt) of sodium per day.
• Choose and prepare foods with little salt. At the same time, consume potassium-rich foods, such as fruits and vegetables.
Alcoholic Beverages: Key Recommendations
• Those who choose to drink alcoholic beverages should do so sensibly and in moderation—defined as the consumption of up to one drink per day for women and up to two drinks per day for men.
• Alcoholic beverages should not be consumed by some individuals, including those who cannot restrict their alcohol intake, women of childbearing age who may become pregnant, pregnant and lactating women, children and adolescents, individuals taking medications that can interact with alcohol, and those with specific medical conditions.
• Alcoholic beverages should be avoided by individuals engaging in activities that require attention, skill, or coordination, such as driving or operating machinery.
Food Safety: Key Recommendations
• To avoid microbial foodborne illness:
o Clean hands, food contact surfaces, and fruits and vegetables. Meat and poultry should not be washed or rinsed.
o Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods.
o Cook foods to a safe temperature to kill microorganisms.
o Chill (refrigerate) perishable food promptly and defrost foods properly.
o Avoid raw (unpasteurized) milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts.
The Medical Advisory Committee endorses these general guidelines, and urges YMCAs to use them in educating members and the community on nutrition and physical activity and when planning food and/or snacks in YMCA programs.
For a copy of the guidelines, the new USDA food pyramid, and related information, go to www.healthierus.gov/dietaryguidelines and www.mypyramid.gov.
For related information, see the following Medical Advisory Committee Recommendation:
“Promoting Healthy Nutrition for Youth in YMCA Programs”
October 2000
Revised April 2005
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