The USDA and the DHHS have issued new dietary guidelines for Americans. And, for the first time, they include guidelines for babies and toddlers.
These new guidelines are more than just suggestions for healthy eating by our government. The health care industry and law makers will use the guidelines in their work. At the federal and state level the guidelines will dictate much of what Americans of all ages will eat over the next five years and will be the basis of federal nutrition programs.
The guidelines state that their goals included “customizing and enjoy nutrient-dense food and beverage choices to reflect personal preferences, cultural traditions, and budgetary considerations” and “meeting food group needs with nutrient-dense foods and beverages and stay within calorie limits.”
Many have noted that the guidelines glaringly lack any quantitative recommendations on alcohol or sugar intake.
Another highlight included suggestions on added sugar in babies’ and toddlers’ diets. While the amount of added sugar remained at 10% of daily calories the guidelines did suggest that for children under 2 years old, they consume no added sugars what so ever.
For many years the conventional wisdom on dietary fats was that they were all unhealthy. They were considered responsible for all kinds of diseases from cardiovascular disease to diabetes. Now after years of research that conventional wisdom has been modified. I asked Jody Victor® to tell us more.
Jody Victor®: Research has shown that not all fats are created equal. There are good fats, bad fats, not-so-bad fats and very bad fats. Here’s what I found out.
The undisputed fact is that we all need fats. Fats help nutrient absorption, nerve transmission, and cell membrane integrity. Your body needs fat in order to properly absorb and use vitamins A, D, E, K, and beta-carotene. Fat maintains and connects your nervous system, your brain’s communication center, with the rest of your body. Your brain itself is 60 percent fat. Every cell in your body needs fat: nerve cells, eye cells, brain cells, and even heart cells. Fat boosts your immune system and acts as a shield to ward off harmful germs and microbes.
Your body can manufacture most of the fats it needs, including cholesterol, saturated fatty acids, and unsaturated fatty acids. But there are two fatty acids that can not be manufactured in your body and must be o