"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 2.2: Information and education for healthy food behaviours"

2. 2.2 INFORMATION AND EDUCATION FOR
HEALTHY FOOD BEHAVIOURS
Sub-theme 2: Demand side policies and measures for increasing access and empowering consumers
to choose healthy diets

3. PuttingDietaryGuidelinesforAmericanstoWork!
MultifactorialApproachesforPositiveHealthOutcomes
United States
Department
of Agriculture
FAO/WHO International Symposium
Sustainable Food Systems for Healthy Diets & Improved Nutrition
1 – 2 December 2016, Rome
Angie Tagtow, MS, RD, LD
EXECUTIVE DIRECTOR
CENTER FOR NUTRITION POLICY & PROMOTION

4. SETTINGTHESTAGE
DEVELOPMENT TRANSLATION APPLICATION

5. Adherence to the 2010 Dietary Guidelines
Measured by Average Total Healthy Eating Index-2010 (HEI-2010) Scores of the U.S.
Population Ages 2 Years and Older (Figure I-1)
Data Source: Analyses of What We Eat in America, National Health and Nutrition Examination Survey (NHANES) data from 1999-2000 through 2009-2010.
Note: HEI-2010 total scores are out of 100 possible points. A score of 100 indicates that recommendations on average were met or exceeded. A higher
total score indicates a higher quality diet.
59.0
2011
to
2012

6. Current Eating Patterns in the United States
Percent of the U.S. Population Ages 1 Year and Older Who are Below, At, or
Above Each Dietary Goal or Limit (Figure 2-1)
Note: The center (0) line is the
goal or limit. For most, those
represented by the blue
sections of the bars, shifting
toward the center line will
improve their eating pattern.
Data Source: What We Eat in
America, NHANES 2007-2010
for average intakes by age-
sex group. Healthy U.S.-Style
Food Patterns, which vary
based on age, sex, and
activity level, for
recommended intakes and
limits.

7. 2015-2020 DIETARYGUIDELINESFORAMERICANS
Guidelines & Key Recommendations

8. Dietary Guidelines
Advisory Committee
reviewed science and
produced advisory
report
Public submitted
comments on
advisory report
HHS/USDA drafted
policy document
HHS/USDA released
the Dietary
Guidelines for
Americans policy
document
CNPP translates
policy into programs
and materials to help
Americans implement
the Guidelines
2015-2020
DIETARYGUIDELINESFORAMERICANS
The Process
    

9. 2015-2020
DIETARYGUIDELINESFORAMERICANS
Guidelines
Follow a healthy
eating pattern
across the lifespan
Focus on variety,
nutrient density,
and amount
Limit calories from
added sugars and
saturated fats and
reduce sodium
intake
Shift to healthier
food and beverage
choices
Support healthy
eating patterns for
all
1 2 3 4 5

10. Consume a healthy eating pattern that accounts for all food and beverages within an appropriate calorie level.
• A healthy eating pattern includes:
• ​A variety of VEGETABLES from all of the subgroups— dark green, red and orange, legumes
(beans and peas), starchy, and other
• FRUITS, especially whole fruits
• GRAINS, at least half of which are whole grains
• Fat-free or low-fat DAIRY, including milk, yogurt, cheese, and/or fortified soy beverages
• A variety of PROTEIN foods, including seafood, lean meats and poultry, eggs, legumes (beans
and peas), and nuts, seeds, and soy products
• OILS
• ​A healthy eating pattern limits:
• ​Saturated and trans fats, added sugars, and sodium
KEYRECOMMENDATIONS
A Healthy Eating Pattern

11. Quantitative recommendations are provided for components of the diet that should be
limited. These components are of particular public health concern, and the specified
limits can help individuals achieve healthy eating patterns within calorie limits:
• Consume less than 10% of calories per day from ADDED SUGARS
• Consume less than 10% of calories per day from SATURATED FATS
• Consume less than 2,300 mg per day of SODIUM
• If alcohol is consumed, up to one drink per day for women and up to two drinks per day for
men – and only by adults of legal drinking age
KEYRECOMMENDATIONS
Quantitative Limits

12. In addition to diet, physical activity is important to promote health and
reduce the risk of chronic disease. Diet and physical activity are the two
parts of the calorie balance equation to help manage body weight.
To help individuals maintain and achieve a healthy body weight, the
Dietary Guidelines includes a key recommendation to:
MEET THE PHYSICAL ACTIVITY GUIDELINES FOR AMERICANS
KEYRECOMMENDATIONS
Physical Activity

13. Dietary Guidelines information and resources:
• Consumer Q&As
• Key consumer messages and materials
• Communicator’s guide to the Dietary
Guidelines
• Link to policy document and executive
summary
• …and more
www.choosemyplate.gov/dietary-guidelines
www.DietaryGuidelines.gov

14. TRANSLATINGTHE
DIETARY GUIDELINES TO MYPLATE
Healthy Eating Solutions for Consumers

15. 1 in 2
Americans recognize the MyPlate symbol
USDA CNPP CONSUMER SURVEY, 2015
GROWINGAWARENESS

16. Introducing…

17. Objective: Help consumers eat healthy eating patterns
Audience: Families with young children at home
Goals: Knowledge: Increase awareness and how to use MyPlate
Attitudes: Provide solutions to barriers
Behavior: Make better food and beverage decisions

18. Helping consumers develop their own
“healthy eating style” with the support of MyPlate
ANEWAPPROACH…
Healthy Eating Style
MyWins

19. • Healthy eating solutions for everyday life
• Make small changes - they all add up!
• MyPlate can help consumers find solutions that work for them
• Celebrate successes
WHATISA“MyWin”?
Healthy Eating Style
MyWins

21. Empowers families and individuals to help one another
Emphasizes social support, inspirational content, and personalized tools for success
New campaign resources to help consumers find their “wins,” including:
• “Day-in-the-life” videos with real families
• Healthy eating tips
• Interactive challenges
• MyPlate educational materials and tools
• Opportunities to share successes with others
INSPIRINGCONSUMERSTOFINDTHEIR“WINS”

22. WWW.CHOOSEMYPLATE.GOV/MYWINS

23. MyPlate,MyWinsTIPSHEET

24. • Graphics and MyPlate Style Guide at:
www.choosemyplate.gov/graphics
• Buttons for each food group
• Button for limiting sodium, saturated
fats, and added sugars
• MyWins graphic
• Dietary Guidelines Communicator’s Guide
• New consumer messages
• Shareable tweets
RESOURCESFORPROFESSIONALS

25. • Interactive food & activity
tracking tool
• Updated with the 2015-2020
Dietary Guidelines for Americans
• Personalized recommendations
for healthy eating and physical
activity
SUPERTRACKER.USDA.GOV

26. Like MyPlate at
www.facebook.com/MyPlate
Follow @MyPlate on Twitter
CONNECTWITHMyPlate
Social Media

27. #MYPLATEMYWINS

28. Exploring Dynamic Frameworks
APPLYINGTHE
DIETARYGUIDELINES

29. MULTIFACTORIAL APPROACHES
Positive Health Outcomes
INDIVIDUAL
SYSTEM
POLICY
ENVIRONMENTAL

30. APPLYING THE DIETARY GUIDELINES
Individual Behavior Change Theories
• Health Belief Model
• Theory of Planned Behavior
• Theory of Reasoned Action
• Transtheoretical Model
(Stages of Change)*
• Social Cognitive Theory
• Self-Regulation Model
* Example to follow

31. EXAMPLE
Transtheoretical Model – Stages of Change
1
Precontemplation
2
Contemplation
3
Preparation
4
Action
5
Maintenance
Individual Behavior Change Theory

32. • Social-Ecological Model*
• Spectrum of Prevention*
• Food and Nutrition Systems*
• Policy, System and
Environmental Change Model
• Culture of Health Framework
• Diffusion of Innovation Theory
• Community Organization Model
• Organizational Change Model
* Examples to follow
APPLYING THE DIETARY GUIDELINES
System Change Theories

33. EXAMPLE #1
Social Ecological Model
FIGURE 3-1. A Social-Ecological Model
for Food and Physical Activity
Decisions (page 65), 2015-2020 Dietary
Guidelines for Americans.
Data Source: Adapted from: (1) Centers
for Disease Control and Prevention.
Division of Nutrition, Physical Activity, and
Obesity. National Center for Chronic
Disease Prevention and Health
Promotion. Addressing Obesity
Disparities: Social Ecological Model.
Available at:
http://www.cdc.gov/obesity/health_equity/
addressingtheissue.html. Accessed
October 19, 2015. (2) Institute of
Medicine. Preventing Childhood Obesity:
Health in the Balance, Washington (DC):
The National Academies Press; 2005,
page 85. (3) Story M, Kaphingst KM,
Robinson-O’Brien R, Glanz K. Creating
healthy food and eating environments:
Policy and environmental approaches.
Annu Rev Public Health 2008; 29:253-
272.
System Change Theory

34. EXAMPLE #2
Spectrum of Prevention
The Spectrum of Prevention: Developing a Comprehensive Approach to Injury Prevention. The Prevention Institute.
Available at http://www.preventioninstitute.org/component/jlibrary/article/id-105/127.html
System Change Theory

35. EXAMPLE #3
Food & Nutrition Systems
Institute of Medicine. A Framework for Assessing Effects of the Food System. 2015. Available at
http://www.nationalacademies.org/hmd/~/media/Files/Report%20Files/2015/FoodSystem/FoodSystemKeyFigures.pdf.
System Change Theory

38. KEY MESSAGES
1) Translate evidence-based nutrition guidance to messages and tools that
empower and inspire healthy eating solutions for individuals
2) Apply multifactorial approaches that influence individual knowledge,
attitude and behavior AND policies, systems and environments that
support positive health behaviors
3) Amplify the linkages between food systems, access to healthful foods,
healthy eating patterns and positive health outcomes

39. THANKYOU!
USDA Center for Nutrition Policy and Promotion
www.cnpp.usda.gov
www.DietaryGuidelines.gov
www.ChooseMyPlate.gov
www.SuperTracker.usda.gov
December 2016