Fortification: new findings and implications.

This article reviews the current landscape regarding food fortification in the United States; the content is based on a workshop sponsored by the North American Branch of the International Life Sciences Institute. Fortification of the food supply with vitamins and minerals is a public health strategy to enhance nutrient intakes of the population without increasing caloric intake. Many individuals in the United States would not achieve recommended micronutrient intakes without fortification of the food supply.

Impact of typical rather than nutrient-dense food choices in the US Department of Agriculture Food Patterns.

Background: The US Department of Agriculture (USDA) Food Patterns, released as part of the 2010 Dietary Guidelines for Americans, are designed to meet nutrient needs without exceeding energy requirements. They identify amounts to consume from each food group and recommend that nutrient-dense forms-lean or low-fat, without added sugars or salt-be consumed. Americans fall short of most food group intake targets and do not consume foods in nutrient-dense forms.

Updated US Department of Agriculture Food Patterns meet goals of the 2010 dietary guidelines.

The US Department of Agriculture Food Patterns were updated for the 2010 Dietary Guidelines for Americans to meet new nutrition goals and incorporate results of food pattern modeling requested by the Dietary Guidelines Advisory Committee. The purpose of this article is to describe the process used and changes in the updated patterns. Changes include renaming the Meat and Beans and Milk Groups to the Protein Foods and Dairy Groups, respectively, to be more encompassing of foods in each.

Development of food group composites and nutrient profiles for the MyPyramid Food Guidance System.

Objective: To identify food selections in each MyPyramid food group or subgroup reflective of typical consumption patterns by Americans, and the nutrient intake that can be expected from consuming a specified amount of these foods from each group, in a low-fat and no-added-sugars form.

Design: An analytical process to identify food consumption choices within each food group and subgroup using national food consumption surveys, and to identify the expected nutrient content of each group using food composition databases.

Variables Measured: Relative consumption of foods within each food group; nutrient content for each food group and subgroup (energy plus 27 nutrients).

Development of food intake patterns for the MyPyramid Food Guidance System.

Objective: The purpose of this research was to design food intake patterns based on typical American food selections that would meet Dietary Guidelines and Dietary Reference Intake recommendations.

Design: Analytic process to identify appropriate amounts from each food group that together will meet nutritional goals for various age/gender groups.

Variables Measured: Projected intake of energy, 9 vitamins, 8 minerals, 8 macronutrients, and dietary fiber in each food intake pattern.

MyPyramid food intake pattern modeling for the Dietary Guidelines Advisory Committee.

Modeling analyses using the MyPyramid intake patterns were conducted in collaboration with the 2005 Dietary Guidelines Advisory Committee in response to their research questions and to determine likely effects of possible recommendations on overall dietary adequacy. Scenarios modeled included the feasibility of using the food patterns for lacto-ovo-vegetarian diets, of varying fat levels within the patterns, and of increasing dietary flexibility through food group substitutions. Food pattern modeling was a useful tool to identify possible impacts on diet quality of potential Dietary Guidelines recommendations.

Impact of using updated food consumption and composition data on selected MyPyramid Food Group nutrient profiles.

Objective: To examine the changes observed in 5 nutrients of selected USDA food subgroups by partitioning the overall changes into those caused by consumption changes over time, and those caused by nutrient database revisions.

Design: Population-weighted estimates of food group intakes (composites) were developed using 24-hour recall data from CSFII 1994-96 and NHANES 1999-2000. Nutrient profiles of these composites were developed using Standard Reference (SR) data (SR11 and SR16-1).

Developing the consumer interface for the MyPyramid Food Guidance System.

Objective: To assess consumer response to potential graphics, slogans, and messages for the consumer interface of the MyPyramid Food Guidance System.

Design: Qualitative research conducted in two phases, composed of focus groups and Web-TV testing.

Setting: Professional market research facilities in Baltimore, MD, and Chicago, IL, and Web-TV.

Consumer research for development of educational messages for the MyPyramid Food Guidance System.

Objective: To assess consumer understanding and use of messages from the original Food Guide Pyramid and potential concepts for a revised Food Guidance System.

Design: Focus groups conducted in two phases, in 2002 and 2004.

Setting: Market research facilities in Baltimore, Chicago, and Houston.

The 2005 Dietary Guidelines Advisory Committee: developing a key message.

The 2005 Dietary Guidelines Advisory Committee used an evidence-based approach to evaluate the science base for the relationships of diet and physical activity and health. Nine key messages and corresponding conclusions were included in the 2005 Dietary Guidelines Advisory Committee report. This article describes the development process, scientific basis, and specific recommendations for one of the key messages.