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Dietary Guidelines for Americans 2005
Nutrition Service Providers Guide
www.healthierus.gov/dietaryguidelines
April, 2006
Department of Health and Human Services
Administration on Aging
Acknowledgements
This Nutrition Service Provider's Guide is an outgrowth of the commitment of the
Assistant Secretary for Aging Josefina G. Carbonell to translating evidence-based
knowledge into every day practice. M. Yvonne Jackson, Ph.D., R.D., Director of
the Office of American Indians, Alaska Natives and Native Hawaiians Programs,
Administration on Aging (AoA), and Jean L. Lloyd, M.S., R.D., National Nutritionist,
AoA provided the primary leadership in the development of the Nutrition Service
Provider's Guide.
We recognize that without the support of Assistant Secretary for Aging Josefina
G. Carbonell and Captain Penelope Royall, P.T., M.S.W., Director of the Office
of Disease Prevention and Health Promotion (ODPHP) this document would not have
been completed. We want to thank the ODPHP personnel, Christine R. Dobday, Kimberly
F. Stitzel, M.S., R.D., and Kathryn Y. McMurry, M.S. for professional expertise,
responsiveness, and good cheer under pressure.
We want to thank the Nancy S. Wellman Ph.D., R.D., F.A.D.A., Director, National
Resource Center on Nutrition, Physical Activity and Aging at Florida International
University, and her staff: Barbara Kamp, M.S., R.D., Project Coordinator; and
graduate students, Shannon Dukes, Melissa Coel, and Nicola Guess. Without their
original contributions, particularly the menus and analysis, their patience with
the iterative process, and their fine-tuning of the final drafts, this document
could not have been completed.
We thank AoA Regional Nutritionists, Florestine Johnson, M.S., R.D., L.D. and
Joseph Carlin, M.S., R.D., L.D.N., F.A.D.A. for their ideas, comments on the applicability
to state, tribal and local programs and review.
We appreciate the time, effort, valuable comments, specific suggestions and document
review by the following State Nutritionists/Administrators: Shirley Chao, M.S.,
R.D., L.D., Nutritionist, Massachusetts Executive Office of Elder Affairs; Violet
Henry, M.S, RD., Public Health Nutritionist, California Department of Aging; Jennifer
Keeley, M.S., R.D., C.D., Nutrition Coordinator, Wisconsin Bureau of Aging and
Long Term Care Resources; Kimberley Quigley, M.S., R.D., L.D., Nutrition Therapist
IV, Oklahoma Department of Human Services, Aging Services; Suhda Reddy, M.S.,
R.D., LD, Chief Nutritionist, Georgia Department of Human Resources, Division
of Aging Services.
And finally, we want to thank the participants at the national N4A and National
Association of Nutrition and Aging Services Programs conferences that provided
initial guidance at the beginning of the project.
Dietary Guidelines for Americans 2005 - Older Adults
Part I: Information for Nutrition Service Providers
I. Purpose
The purpose of this document is to provide technical assistance for implementing
the Dietary Guidelines for Americans (DGAs) in the Older Americans Act
(OAA) nutrition programs. This technical assistance provides guidance in menu
planning, food purchasing, food production, and food service. Since programs differ,
this guidance should be tailored to meet the unique needs and situation of each
program. This guidance should supplement the input from a registered dietitian
(RD) as well as State and Tribal policies, procedures and guidance.
II. History and Process
The DGAs allow the federal government to speak with one voice when presenting
advice for healthy Americans ages two years and over about making food choices
that promote health and prevent disease. All federally-issued dietary guidance
for the general public is required to be consistent with the DGAs.
In addition to a consistent message, the DGAs establish the direction for all
government nutrition programs, including research, education, food assistance,
labeling, and nutrition promotion. The OAA requires the Elderly Nutrition Program
(ENP) funded under Title III and Title VI to provide meals that: 1) comply with
the Dietary Guidelines for Americans; and 2) provide a minimum of 33 1/3
percent of the daily recommended dietary allowances if one meal per day is provided,
a minimum of 66 2/3 percent of the allowance if two meals per day are provided,
and 100 percent of the allowance if three meals per day are provided (OAA, Sections
339 and 614, www.aoa.gov/about/legbudg/oaa/legbudg_oaa.asp).
The Recommended Dietary Allowances (RDAs) are one of the components within the
Dietary Reference Intakes (DRIs), established by the Food and Nutrition Board
of the Institute of Medicine of the National Academy of Sciences. The DRIs are
nutrient reference values.
The National Nutrition Monitoring and Related Research Act of 1990 (7 U.S.C. 5341)
requires the Secretaries of the U.S. Department of Health and Human Services (HHS)
and the U.S. Department of Agriculture (USDA) to jointly publish a report entitled,
Nutrition and Your Health: Dietary Guidelines for Americans, at least every
five years. In preparation for this report, HHS and USDA appoint a Dietary Guidelines
Advisory Committee comprised of prominent experts in nutrition and health to review
current scientific and medical knowledge and recommend revision to the Secretaries.
The Sixth Edition of the DGAs was released in January 2005.
The DGAs translate the nutrient based recommendations from the DRIs into food,
diet, and physical activity recommendations. The premise of the DGAs is that nutrient
needs should be met primarily through consuming foods and that the DGAs should
provide guidance in obtaining all nutrients needed for growth and health. The
food and physical activity based DGAs provide the evidence-based advice for promoting
health and decreasing the risk of major chronic diseases through healthy diet
and increasing physical activity. The recommendations are inter-related and mutually
dependent. They should be used together in the context of planning an overall
healthful diet.
III. Importance of the Dietary Guidelines for Health Promotion and Disease
Prevention
Good nutrition is vital to good health. Major causes of morbidity and mortality
in the U.S. are related to poor diet and a sedentary lifestyle. Specific diseases
and conditions linked to poor diet include cardiovascular disease, hypertension,
dyslipidemia, type 2-diabetes, overweight and obesity, osteoporosis, constipation,
diverticular disease, iron deficiency anemia, oral disease, malnutrition, and
some cancers. Lack of physical activity has been associated with cardiovascular
disease, hypertension, overweight and obesity, osteoporosis, diabetes, and certain
cancers. Furthermore, muscle strengthening and improving balance can reduce falls
and increase functional status among older adults. Together with physical activity,
a high-quality diet that does not provide excess calories should enhance the health
of most individuals.
There is a growing body of evidence which demonstrates that following a diet that
complies with the DGAs may reduce the risk of chronic disease. Studies indicate
that about 16 percent and 9 percent of mortality from any cause in men and women
over age 45, respectively, could be eliminated by the adoption of more desirable
dietary behaviors.
IV. Implementation of the Dietary Guidelines for Americans
The OAA places responsibility for implementing the DGAs on the State Units on
Aging (SUAs) and Indian Tribal Organizations (ITOs) [OAA Sections 339 and 614].
SUAs and ITOs may develop additional guidance to assure implementation of these
requirements.
Older adults need nutritious, tasty, culturally appropriate, and safe meals for
successful aging. The DGAs help assure that appropriate food choices are made
to ensure the DRIs are met in program meals. SUAs, ITOs, area agencies on aging
and local nutrition service providers are uniquely positioned to impact the health
and functional independence of older adults by providing nutrient dense meals
and linking them with opportunities to enhance and maintain their physical activity.
Although the guidance in this document is targeted to the national aging network,
it is applicable to planning meals and services in other programs and settings
that serve older adults, such as assisted living facilities, adult day care, adult
care homes, home and community based Medicaid Waiver programs, state, tribal,
and locally funded home and community based care programs, and nursing homes.
This document is designed to be flexible enough to accommodate the range of food
preferences and unique nutrition and health needs of specific populations of older
adults. It is designed to provide a common basis for implementing the DGAs. This
document is grouped into general topics focusing on key recommendations. Each
general topic has sections that provide the following information:
- General DGAs Topic with Key Recommendations for the General Population and
Key Recommendations for Older Adults;
- Program Planning Considerations for OAA Nutrition Programs;
- Tips for Meal Planning; and
- Resources.
Older Adults
Dietary Guideline: Adequate Nutrients Within Calorie Needs
Key Recommendation: Variety and Nutrient Density
- Consume a variety of nutrient-dense foods and beverages within and among
the basic food groups while choosing foods that limit intake of saturated
and trans fat, cholesterol, added sugars, salt, and alcohol.
Program Planning Considerations for OAA Nutrition Programs
- Provide meals that include all food groups. Breakfast may be the exception
since it does not always include foods from the vegetable group.
- Select a variety of foods within the grain, vegetable, fruit, milk, and
meat groups to help ensure an adequate amount of nutrients and other beneficial
substances are provided.
- Provide meals and beverages that are high in nutrients but within the calorie
needs of program participants (i.e., nutrient-dense foods). Many people consume
more calories than they need without getting recommended nutrient intakes.
- Encourage drinking water and other beverages with meals to ensure proper
hydration. Additional fluids may be necessary when participants are exposed
to heat stress, after exercise, or with some medications.
- Provide opportunities for food choices based on individual needs and cultural
food preferences.
- Provide a variety of healthful choices with equivalent nutrient content
for people to choose from.
Tips for Meal Planning
- Use a Registered Dietitian to assist in menu planning and assuring menus
meet the OAA requirements.
- Seek menu ideas from program participants.
- Choose foods that contain little or no added sugar, sodium or fat.
- Control portion sizes to help control calories and meal costs.
- Serve water in addition to low-fat or fat-free milk or other beverages.
- Use color as a tool to design menus that are full of nutrient-dense foods
and pleasing to the eye.
- Add a monthly themed meal to increase the variety of foods eaten as well
as preparation methods. For example, serve an ethnic meal or a meal centered
on vegetables rather than meat.
- Limit the use of processed items. If processed foods such as luncheon meats
or prepared entrees are used, examine their nutrient content and select those
with higher nutrient content per calories provided.
- Use lists of foods high in selected nutrients to use as a reference when
planning menus or suggesting substitutions.
Resources
Dietary Guidelines for Americans 2005
Appendix A: Eating Patterns. Appendix A-1 DASH Eating Plan, Appendix
A-2 USDA Food Guide. Available at:
www.health.gov/dietaryguidelines/dga2005/document/html/appendixA.htm
Appendix A: Eating Patterns. Appendix A-1 DASH Eating Plan. Washington, DC:
U.S. Government Printing Office; 2005: 51-52.
Appendix A: Eating Patterns. Appendix A-2 USDA Food Guide. Washington, DC: U.S.
Government Printing Office; 2005: 53-54.
Appendix B: Food Sources of selected nutrients. B-1 Potassium, B-2 Vitamin E,
B-3 Iron, B-4 Non-Dairy Sources of Calcium, B-5 Calcium, B-6 Vitamin A, B-7
Magnesium, B-8 Dietary Fiber. Available at:
www.health.gov/dietaryguidelines/dga2005/document/html/appendixB.htm
5 A Day for Better Health Program
Tips. 1991. Available at:
www.5aday.gov/recipes/tips.html
Savor the Season. 1991. Available at:
www.5aday.gov/recipes/savor_the_season
Older American Nutrition Program Toolkit
Chapter 4. Menu and Nutrition Requirements. Available at:
http://nutritionandaging.fiu.edu/OANP_Toolkit
USDA
Putting the Guidelines into practice. Available at:
www.usda.gov/cnpp/dietary_guidelines.html
Older Adults
Dietary Guideline: Adequate Nutrients Within Calorie Needs
Key Recommendation: Energy Intake
- Meet recommended intakes within energy needs by adopting a balanced eating
pattern, such as the USDA Food Guide or the Dietary Approaches to Stop Hypertension
(DASH) Eating Plan.
Program Planning Considerations for OAA Nutrition Programs
- Use the DASH Eating Plan or USDA Food Guide (Appendices A-1
and A-2 of the DGAs) for menu planning. Both plans take into consideration
a range of calorie levels to meet the nutrient needs of men and women at various
ages and activity levels.
- Use the DRIs to assess nutrient adequacy of meals. A nutrient analysis software
program will assist in evaluating the meals and help to assure that meals
meet the RDAs.
- Provide meals with a calorie range of approximately 550 to 700 calories
per meal. This is approximately 1/3 of the calorie range recommended for sedentary
adults, age 50 and older. The daily recommendation is 1600 to 2000 calories.
Assess the calorie needs of your program participants. If you have physically
active program participants, you may need a higher calorie level.
- Nutrients should come from foods. Select foods rich in calcium, potassium,
fiber, magnesium and vitamin E. The Appendices in the DGAs provide lists of
foods rich in these nutrients.
- Control the portion size of the "extras", such as gravies and sauces, to
ensure the meal stays within the calorie allowance.
Tips for Meal Planning
- Aim for most meals to be within an appropriate range for your participants,
approximately 550 – 700 calories per meal.
- Use the DASH Eating Plan or the USDA Food Guide as a guide in planning balanced
menus.
- Use lists of foods rich in selected nutrients (see DGAs Appendices) to use
as a reference when planning menus.
- Use standardized recipes and the portion size specified in the recipe.
- Test standardized recipes before use to make sure they yield the amounts
required, taste good, etc., and have nutrition information available for portion
sizes.
- Focus on the total meal, not on one particular item, e.g., balance a higher
calorie entrée with a lighter dessert and a plain vegetable.
- Identify high sodium foods, offer them infrequently and offer lower sodium
alternative foods.
- Identify high potassium foods and offer them frequently.
Resources
Dietary Guidelines for Americans 2005
Appendix A Eating Patterns. Appendix A-1 DASH Eating Plan, Appendix
A-2 USDA Food Guide. Available at:
www.health.gov/dietaryguidelines/dga2005/document/html/appendixA.htm
National Heart, Blood and Lung Institute
The DASH Eating Plan. 2003. Available at:
www.nhlbi.nih.gov/health/public/heart/hbp/dash/
USDA
How much are you eating? 2002. Available at:
www.usda.gov/cnpp/Pubs/Brochures/
MyPyramid.gov
What counts as an ounce equivalent of grains? 2005. Available at:
www.mypyramid.gov/pyramid/grains_counts.html
What counts as a cup of vegetables? 2005. Available at:
www.mypyramid.gov/pyramid/vegetables_counts.html
What counts as a cup of fruit? 2005. Available at:
www.mypyramid.gov/pyramid/fruits_counts.html
What counts as 1 cup in the milk group? 2005. Available at:
www.mypyramid.gov/pyramid/milk_counts.html
What counts as an ounce equivalent in the meat and beans group? 2005. Available
at:
www.mypyramid.gov/pyramid/meat_counts.html
What counts as a teaspoon? 2005. Available at:
www.mypyramid.gov/pyramid/oils_count.html
Older Adults
Dietary Guideline: Adequate Nutrients Within Calorie Needs
Key Recommendation for Specific Populations: Vitamin B12
- People over age 50. Consume vitamin B12 in its crystalline
form (i.e., fortified foods or supplements).
Program Planning Considerations for OAA Nutrition Programs
- Use fortified foods to meet the vitamin B12 requirements since
many people over age 50 have reduced ability to absorb naturally occurring
vitamin B12.
Tips for Meal Planning
- Include fortified ready-to-eat whole grain cereals for breakfast meals.
- Use fortified ready-to-eat whole grain cereals in baked goods, e.g., crisp
toppings, muffins and cookies.
- Use fortified ready-to-eat-whole grain cereals in casseroles, as a substitute
for some of the bread in meatloaf, or as a breading for fish.
- Use cooking methods that minimize the destruction the vitamin B12
found naturally in animal foods. The form in fortified foods may be more stable
during cooking.
- Create recipes that use vitamin B12 fortified foods, such as
using veggie-burger mixes to make meatloaf, Salisbury steak, etc.
- Use vitamin B12-fortified foods such as yeast extracts, veggie-burger
mixes, breakfast cereals, vegetable margarines and soy beverage.
Resources
National Institute of Health: Office of Dietary Supplements
Dietary Supplement Fact Sheet: Vitamin B12. 2005. Available
at:
http://ods.od.nih.gov/factsheets/vitaminb12.asp
Dietary Guideline: Adequate Nutrients Within Calorie Needs
Key Recommendation for Specific Populations: Vitamin D
- Older adults, people with dark skin, and people exposed to insufficient
ultraviolet band radiation (i.e. sunlight). Consume extra vitamin D from vitamin
D-fortified foods and/or supplements.
Program Planning Considerations for OAA Nutrition Programs
- Select foods rich in vitamin D, a nutrient important for optimal calcium
absorption and muscle functioning.
- Include vitamin D-fortified low-fat or fat-free milk, soy beverage or orange
juice with each meal. Homebound older adults, those in cold winter environments
who limit their exposure to the sun or those in hot environments who need
to use sunscreen may not make sufficient vitamin D in their skin.
Tips for Meal Planning
- Serve vitamin D-fortified low-fat or fat-free milk and orange juice as beverages.
- Provide low-fat, vitamin D-fortified soy beverage or lactose-free milk as
an alternative for those who are lactose intolerant.
- Include vitamin D-fortified, ready-to-eat whole grain cereals in food products
such as muffins, crisp toppings or cookies.
- Add vitamin D-fortified nonfat dry milk to mashed potatoes, cream soups,
creamed vegetables, and chowders.
- Serve low-fat pudding as dessert, using either a #10 can or from scratch
by adding vitamin D-fortified nonfat dry milk, whichever one has a higher
calcium content, and is cost effective for your program.
Resources
National Institute of Health: Office of Dietary Supplements
Dietary Supplement Fact Sheet: Vitamin D. 2004. Available at:
http://ods.od.nih.gov/factsheets/vitamind.asp
General Resources
National Institute on Aging
Good Nutrition: It's a way of life. 2005. Available at:
www.niapublications.org/engagepages/nutrition.asp
Older Americans Nutrition Program Toolkit
Chapter 4: Menu and Nutrition Requirements. 2003. Available at:
http://nutritionandaging.fiu.edu/OANP_Toolkit/
Dietary Guideline: Weight Management
Key Recommendation: Weight Management
- 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.
- Overweight adults with chronic diseases and/or on medications. Consult
a healthcare provider about weight loss strategies prior to starting a weight
reduction program to ensure appropriate management of other health conditions.
Program Planning Considerations for OAA Nutrition Programs
- Plan meals that provide the required nutrients within the 550-700 calorie
allowance.
- For participants who are obese and under age 70, encourage integrated nutrition
and physical activity programs that stress a healthy diet plus physical activity.
- For participants who are obese and over age 70, encourage participants to
discuss this concern with their health care providers for appropriate weight
reduction strategies.
- Offer integrated nutrition and physical activity programs as a part of total
nutrition program planning.
- Link participants with physical activity programs offered by other service
entities.
Tips for Meal Planning
- Provide meals to meet the needs of program participants with a calorie range
of about 550 to 700 calories. This is approximately 1/3 calorie range recommended
for sedentary adults, over age 50. The daily recommendation is 1600 to 2000
calories. Assess the calorie needs of your program participants. If you have
physically active or underweight program participants, you will need a higher
calorie level.
- Offer a selective menu with food choices that are higher or lower in calories,
for example, sweet potatoes (higher in calories) or carrots (lower in calories).
- Offer menu choices that are higher and lower in calories, for example, traditional
lasagna (higher in calories) or spaghetti with ground turkey meatballs (lower
in calories).
- Serve low-fat protein foods, such as baked chicken rather than fried chicken
or low-fat cottage cheese.
- Choose lean meats and poultry to bake, broil, or stew.
- Serve few fried foods or other high fat foods.
- Choose and prepare foods with limited additional fat.
- Limit high calorie desserts and sweets. Serve whole fruit and fruit salads
for sweet desserts.
- Prepare only the amount of food needed. If the recipe makes 150 servings,
but there are 100 participants, reduce the recipe so that the serving sizes
are appropriate.
- Serve portions as planned. Don't plan on serving "second helpings" or double
portions.
- Serve more fruits and vegetables to increase nutrients while keeping calories
low.
- Offer calorie ranged meal choices. For example, on lasagna day, for 700
calories, offer a larger potion of lasagna (hotel pan 4x6) and for 550 calories,
offer a smaller portion of lasagna (5x6 portion). This can also simplify the
kitchen production.
Resources
National Heart, Blood and Lung Institute
Obesity Education Initiative. Available at:
www.nhlbi.nih.gov/about/oei/index.htm
Aim for a Healthy Weight. Available at:
www.nhlbi.nih.gov/health/public/heart/obesity/lose_wt/index.htm
HHS
Smallstep.gov. Available at:
www.smallstep.gov/
Weight-control Information Center
What is a Healthy Weight? 2002. Available at:
win.niddk.nih.gov/publications/young_heart.htm#healthyweight
U.S. Food and Drug Administration
Eating Well as We Age. 2001. Available at:
www.fda.gov/opacom/lowlit/eatage.html
American Academy of Family Physicians
DETERMINE Your Nutritional Health Checklist. 2005. Available at:
nutritionandaging.fiu.edu/downloads/NSI_checklist.pdf
Dietary Guideline: Physical Activity
Key Recommendations: Physical Activity
- Engage in regular physical activity and reduce sedentary activities to promote
health, psychological well-being, and a healthy body weight.
- 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.
- For most people, greater health benefits can be obtained by engaging
in physical activity of more vigorous intensity or longer duration.
- 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 calorie intake requirements.
- Achieve physical fitness by including cardiovascular conditioning, stretching
exercises for flexibility, and resistance exercises or calisthenics for muscle
strength and endurance.
- Older Adults. Participate in regular physical activity to reduce functional
declines associated with aging and to achieve the other benefits of physical
activity identified for all adults.
Program Planning Considerations for OAA Nutrition Programs
- Offer integrated nutrition and physical activity programs as a part of total
nutrition program planning. Link participants with physical activity programs
offered by others.
- Seek ideas for offering fun physical activities from program participants.
Tips for Program Planning
- Encourage non-physically active program participants such as participants
who use a walker to accumulate activity in 3 to 6 ten-minute sessions over
the course of a day to reach the recommended goal of 30 to 60 minutes of physical
activity in a day. Suggest that participants plan these activities into their
usual routine.
- Encourage more physically active program participants to do moderate physical
activity such as stretching, brisk walking or light gardening or yard work
- Encourage adequate amounts of fluids by drinking water or other beverages
during and after periods of activity.
- Initiate a basic chair-based stretching program before meals are served.
- Establish a "walking club" before or after mealtimes. (Use You Can! -
Steps to Healthier Aging.)
- Encourage participants to set up their own goals (use step counters) and
organize peer support groups at meal sites to reach their own walking goals.
- Encourage participants to take extra steps by parking further away from
their destination and walking the extra distance or walking in place while
watching their favorite television program.
Resources
Dietary Guidelines for Americans 2005
Table 3: Estimated Calorie Requirements for Each Gender and Age Group
at Three Levels of Physical Activity. 2005:12. Available at:
www.health.gov/dietaryguidelines/dga2005/document/html/chapter2.htm#table3
Table 4: Calories/Hour Expended in Common Physical Activities. 2005:16. Available
at:
www.health.gov/dietaryguidelines/dga2005/document/html/chapter3.htm#table4
Center for Disease Control
Physical Activity for Everyone: Recommendations: Are there special
recommendations for older adults? Available at:
www.cdc.gov/nccdphp/dnpa/physical/recommendations/older_adults.htm
Growing Stronger - Strength Training for Older Adults: Home. Available at:
www.cdc.gov/nccdphp/dnpa/physical/growing_stronger/index.htm
National Institute on Aging
NIA Exercise Guide. Available at:
www.niapublications.org/exercisebook/toc.htm
National Institute on Health Senior Health
Exercise for Older Adults. Available at:
nihseniorhealth.gov/exercise/toc.html
You Can! - Steps to Healthier Aging is part of the U.S. Department of Health
and Human Services' Steps to a Healthier US initiative.
Available at:
www.aoa.gov/youcan/about/about.asp
Available at:
nutritionandaging.fiu.edu/
National Council on Aging: The Center for Healthy Aging
Available at:
www.healthyagingprograms.org/
USDA
MyPyramid.gov
What is physical activity? 2005. Available at:
www.mypyramid.gov/pyramid/physical_activity.html
Why is physical activity important? 2005. Available at:
www.mypyramid.gov/pyramid/physical_activity_why.html
Dietary Guideline: Food Groups to Encourage
Key Recommendations: Fruit and Vegetables
- Consume a sufficient amount of fruits and vegetables while staying within
energy needs. Two cups of fruit and 2 ½ 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.
Program Planning Considerations for OAA Nutrition Programs
- Serve a variety of fruits and vegetables – fresh, frozen, canned,
or dried – in each meal.
- Provide at least 1 cup of fruits and vegetables for meals containing 550
calories and 1 ½ cup of fruits and vegetables for meals containing
700 calories.
- Serve dark green/orange vegetables such as broccoli, spinach, collard/turnip
greens, sweet peppers, carrots, winter squash, and sweet potatoes at least
2 times per week.
- Serve fresh fruits and vegetables when they are in season, and canned (preferably
low sodium), frozen, or dried when they are a better buy. This will help control
meal costs.
- Be creative and try mixing different types of fruits or vegetables together
to add variety and eye appeal.
- Provide fruit as the dessert frequently.
Tips for Meal Planning - Fruits
In general
- Serve whole or cut-up fruit instead of juice in order to provide more dietary
fiber.
- Offer fruits with more potassium often, such as bananas, prunes and prune
juice, dried peaches and apricots, cantaloupe, honeydew melon, plantains,
and fortified orange juice.
- Select fruits canned in 100% fruit juice or water rather than syrup.
- Vary fruit offerings.
- Use dried fruit mix, or juice packed canned fruits during winter.
- Use seasonal fresh fruits during summer.
At meals
- Serve cold cereal with fruits like bananas, strawberries, peaches or raisins.
- Add blueberries, cherries, or bananas to pancakes.
- Serve 100% juice, not fruit drink.
- Serve fruit mixtures with low-fat or fat-free yogurt.
- Provide fruits with hot cereal during winter.
Lunch/Dinner
- Add crushed pineapple to coleslaw.
- Include mandarin oranges, fresh apple pieces or grapes in a tossed salad.
- Serve a Waldorf salad with apples, celery, chopped walnuts, and dressing.
- Prepare meat dishes that incorporate fruit, such as chicken with apricots
or with mango chutney.
- Add fruit like pineapple or peaches to kabobs as part of a barbecue meal.
- Serve baked apples, pears, or a fruit salad for dessert.
- Serve low-fat or fat-free yogurts or puddings as dips for fruits like strawberries
or melons.
- Offer different textures of fruits. For example, apples are crunchy, bananas
are smooth and creamy, and oranges are juicy.
Tips to Meal Planning – Vegetables
In general
- Select vegetables with more potassium, such as sweet potatoes, white potatoes,
white beans, tomato products (paste, puree, and low-sodium juice), beet greens,
soybeans, lima beans, winter squash, spinach, lentils, kidney beans, and split
peas.
- Select dark-green vegetables, such as broccoli, spinach, kale, romaine lettuce,
and orange vegetables such as carrots, sweet potatoes, pumpkin, and winter
squash.
- Prepare meals with more fresh ingredients. Most sodium in the food supply
comes from packaged or processed foods.
- Use low-sodium or no salt added canned vegetables or frozen plain vegetables.
If participants want to add a little salt, it will likely be less than the
amount in the regular canned product.
At meals
Breakfast
- Serve oven-roasted, not fried potatoes, hash browns or potato/egg frittatas.
- Add chopped zucchini, spinach, tomatoes, or onions to scrambled egg substitute
or egg whites.
- Serve low-sodium, 100% vegetable or tomato juice.
- Incorporate shredded vegetables like carrots or zucchini into quick breads
and muffins.
Lunch/Dinner
- Plan some meals around a vegetable main dish, such as a vegetable stir-fry
or soup. Then add other foods to complement it.
- Try a main dish salad for lunch.
- Add a multi-vegetable, green salad to dinner.
- Incorporate shredded vegetables like carrots or zucchini into meatloaf,
casseroles, quick breads, and muffins.
- Include chopped vegetables in pasta sauce or lasagna.
- Add protein-rich white bean puree to tomato sauce.
- Choose pureed, cooked vegetables, such as potatoes, mashed parsnips or carrots,
to thicken stews, soups and gravies. These add flavor, nutrients, and texture.
- Use vegetables in soup (kale, spinach, vegetable medley) during winter.
- Serve a low-fat or fat-free salad dressing with raw broccoli, red and green
peppers, carrot or celery sticks or cauliflower.
- Use dark leafy greens in salads, rather than iceberg lettuce. Add color
to salads by adding baby carrots, shredded red cabbage, or spinach leaves.
- Include in-season vegetables for variety through the year.
- Serve cooked dry beans or peas in flavorful mixed dishes, such as chili
or minestrone soup.
- Offer fruits as desserts.
Resources
Action Guide for Healthy Eating
Action List for Fruits and Vegetables. Available at:
www.pueblo.gsa.gov/cic_text/food/guideeat/fruitveg.html
USDA
Fabulous fruits, versatile vegetables. 2003. Available at:
www.usda.gov/cnpp/Pubs/Brochures/
MyPyramid.gov
What foods are in the vegetable group? 2005. Available at:
www.mypyramid.gov/pyramid/vegetables.html
What counts as a cup of vegetables? 2005. Available at:
www.mypyramid.gov/pyramid/vegetables_counts.html#
Tips to help you eat vegetables. 2005. Available at:
www.mypyramid.gov/pyramid/vegetables_tips.html
What foods are in the fruit group? 2005. Available at:
www.mypyramid.gov/pyramid/fruits.html
What counts as a cup of fruit? 2005. Available at:
www.mypyramid.gov/pyramid/fruits_counts.html#
Tips to help you eat fruit. 2005. Available at:
www.mypyramid.gov/pyramid/fruits_tips.html
Dietary Guideline: Food Groups to Encourage
Key Recommendation: Whole Grains
- 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.
Program Planning Considerations for OAA Nutrition Programs
- Serve a variety of whole grain and enriched grain products weekly.
- Serve at least 1 ounce-equivalent for meals containing about 550 calories
and 2 ounce-equivalents for meals containing about 700 calories. A 1 ounce
serving is equivalent to ½ cup cooked rice, pasta, or cooked cereal,
1 slice of bread, one small muffin, 1 cup ready-to-eat cereal.
- Use products that include the words, "whole" or "whole grain" on the ingredients
listed.
- Check the label for fiber content; fiber content is a good indicator of
the amount of whole grain in a product.
Tips for Meal Planning
- Serve whole grain bread instead of white bread most days.
- Choose brown rice instead of white rice.
- Use barley in vegetable soup or stews and bulgur wheat in casseroles or
stir-fries.
- Create a whole grain pilaf with a mixture of barley, wild rice, brown rice,
broth and spices.
- Experiment by substituting whole wheat or oat flour for up to half of the
flour in pancake, waffle, muffin or other flour-based recipes.
- Serve rolled oats or a crushed, unsweetened whole grain cereal as breading
for baked chicken, fish, or meat.
- Add whole grain flour or oatmeal when making cookies or other baked goods.
- Bake whole grain squares (on sheet pan) to serve as whole grain bread, such
as bran squares.
Resources
USDA
Get on the grain train. 2002. Available at:
www.usda.gov/cnpp/Pubs/Brochures/
MyPyramid.gov
What foods are in the grain group? 2005. Available at:
www.mypyramid.gov/pyramid/grains.html
How many grain foods are needed daily? 2005. Available at:
www.mypyramid.gov/pyramid/grains_amount.aspx
What counts as an ounce-equivalent of grains? 2005. Available at:
www.mypyramid.gov/pyramid/grains_counts.html
Tips to help you eat whole grains. 2005. Available at:
www.mypyramid.gov/pyramid/grains_tips.html
Dietary Guideline: Food Groups to Encourage
Key Recommendation: Milk and Equivalent Milk Products
- Consume 3 cups per day of fat-free or low-fat milk or equivalent milk
products.
Program Planning Considerations for OAA Nutrition Programs
- Serve a variety of fat-free or low-fat milk or milk equivalent products
weekly.
- Serve at least 1 cup of fat-free or low-fat milk or milk equivalent products
at each planned meal.
- Offer milk alternatives such as fat-free or low-fat yogurt, or lactose-free
milk to individuals who may not consume milk.
- Include non-dairy sources of calcium regularly, especially for individuals
who may not drink or eat dairy products.
Tips for Meal Planning
In general
- Offer lactose-free alternatives within the milk group, such as cheese, yogurt,
or lactose-free milk.
- Provide alternative food sources of calcium for those who do not drink or
eat milk products. These include:
- Calcium and vitamin D-fortified juices, cereals, breads, soy beverages,
or rice beverages;
- Canned fish, such as, sardines or salmon with bones; and
- Leafy greens, such as collards, turnip greens, kale, and bok choy.
Breakfast
- To lower saturated fat and calories, gradually switch to serving fat-free
milk. Try reduced fat (2%), then low-fat (1%), and finally fat-free (skim).
- Use fluid fat-free or low-fat milk instead of water in pancake, muffin,
and quick bread recipes.
- Add fat-free or low-fat milk instead of water to oatmeal and hot cereals
Lunch/Dinner
- Include milk as a beverage at meals. Choose fat-free, low-fat milk or flavored
milk.
- Offer choices of milk beverages at meals, including low-fat buttermilk and
low-fat chocolate milk.
- Use fat-free or low-fat milk when making condensed cream soups, such as
cream of tomato.
- Use evaporated skim milk instead of heavy cream in soups, sauces, and puddings.
- Serve baked potatoes with fat-free or low-fat yogurt.
- Serve fat-free or low-fat yogurt dips for fruits or vegetables.
- Make pudding and custard with fat-free or low-fat milk.
- Serve casseroles, soups, stews, or vegetables with shredded low-fat cheese.
- Use vitamin D-fortified evaporated milk in preparing soups, casseroles,
puddings, etc.
- Add non-fat dry milk to soups, chowders, mashed potatoes, creamed vegetables,
and desserts to increase calcium and vitamin D content.
Dietary Guidelines for Americans 2005.
Appendix B-4. Non-Dairy Food Sources of Calcium. 2005: 59. Available
at:
www.health.gov/dietaryguidelines/dga2005/document/html/appendixB.htm#appB4
Appendix B-5. Food Sources of Calcium. 2005: 60. Available at:
www.health.gov/dietaryguidelines/dga2005/document/html/appendixB.htm#appB5
USDA
MyPyramid.gov
What foods are included in the milk, yogurt, and cheese (milk) group? 2005.
Available at:
www.mypyramid.gov/pyramid/milk.html
How much food from the milk group is needed daily? 2005. Available at:
www.mypyramid.gov/pyramid/milk_amount.aspx
What counts as 1 cup in the milk group? 2005. Available at:
www.mypyramid.gov/pyramid/milk_counts.html
Tips to for making wise choices. 2005. Available at:
www.mypyramid.gov/pyramid/milk_tips.html
Dietary Guideline: Fats
Key Recommendations: Fats
- 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
Program Planning Considerations for OAA Nutrition Programs
- Plan meals with less than 35 percent of total calories from fat. Although
the amount of fat in a meal may be averaged over the week, no single meal
should provide more than 35 percent of the total calories from fat.
- Use polyunsaturated and monounsaturated fatty acids in place of saturated
fats.
- Limit trans fats; processed foods and oils provide approximately
80 percent of trans fats in the diet, compared to 20 percent that occur
naturally in food from animal sources.
- Plan to serve fish frequently as a low-fat protein alternative and to provide
fatty acids that may reduce the risk of cardiovascular disease.
Tips for Meal Planning
- When a meal provides 550 calories, the amount of calories from fat should
be less than 21 grams or 192 calories. When a meal provides 700 calories,
the amount of calories from fat should be less than 27 grams or 245 calories.
- Purchase lean meats and trim off any external fat.
- Broil, bake, steam, or stew foods rather than frying them whenever possible.
- Use polyunsaturated oils rather than lard or a solid shortening for the
occasional fried food products.
- Purchase meat, poultry, milk, or milk products and soy products that are
lean, low-fat, or fat-free.
- Use thickened juices instead of oil in salad dressings.
- Limit the use of ice cream, cookies, cakes, pies, donuts, and sweet breads
which contain high levels of saturated and trans fats.
- Try recipes that use apple sauce in place of oil.
- Use lemons, limes, fresh herbs and spices, evaporated skim milk, cornstarch,
plain fat-free yogurt, flavored vinegar, and onions to enhance flavors instead
of relying on oils, butter, cream sauces and cheese.
- Roast meats on a rack to allow fats to drain off.
- When making stock or soup from scratch, refrigerate to cool and skim the
fat off the top before using.
- Purchase ground meat at a minimum fat content of 85/15.
- Use a 60/40 ground beef/ground turkey mix in recipes using ground beef.
Ensure that the internal cooking temperature reaches the higher requirement.
- Use a low sodium and low-fat base to make gravy or soup. If the low sodium
base costs are higher than the bid price, only use half the required amount.
- When using ground meat in a recipe, drain the fat before adding it to the
other ingredients.
Resources
Dietary Guidelines for Americans 2005.
Table 8. Maximum Daily Amounts of Saturated Fat to Keep Saturated
Fat Below 10 Percent of Total Calorie Intake. 2005: 31. Available at:
www.health.gov/dietaryguidelines/dga2005/document/html/chapter6.htm#table8
Table 9. Differences in Saturated Fat and Calorie Content of Commonly Consumed
Foods. 2005: 32. Available at:
www.health.gov/dietaryguidelines/dga2005/document/html/chapter6.htm#table9
Table 10. Contribution of Various Foods to Saturated Fat Intake in the American
Diet. 2005: 33. Available at:
www.health.gov/dietaryguidelines/dga2005/document/html/chapter6.htm#table10
Table 11. Contribution of Various Foods to Trans Fat Intake in the American
Diet. 2005: 34. Available at:
www.health.gov/dietaryguidelines/dga2005/document/html/chapter6.htm#table11
Table 12. Relationship Between LDL Blood Cholesterol Goal and the Level of Coronary
Heart Disease Risk. 2005: 34. Available at:
www.health.gov/dietaryguidelines/dga2005/document/html/chapter6.htm#table12
USDA
MyPyramid.gov
What are oils? 2005. Available at: www.mypyramid.gov/pyramid/oils.html
How are oils different from solid fats? 2005. Available at: www.mypyramid.gov/pyramid/oils_how.html
How do I count the oils I eat? 2005. Available at: www.mypyramid.gov/pyramid/oils_count.html
What are solid fats? 2005. Available at:
www.mypyramid.gov/pyramid/discretionary_calories_fats.html
Tips to help you make wise choices from the meat and beans group. 2005. Available
at: www.mypyramid.gov/pyramid/meat_tips.html
American Heart Association
Recipes for low-fat and low cholesterol meals. Available at:
www.americanheart.org/presenter.jhtml?identifier=515
Know your fats. 2005. Available at:
www.americanheart.org/presenter.jhtml?identifier=532
Make Healthy Food Choices. 2005. Available at:
www.americanheart.org/presenter.jhtml?identifier=537
Eating Plan: Fats and Oils. 2005. Available at:
www.americanheart.org/presenter.jhtml?identifier=1003
Eating Plan Tips. 2005. Available at:
www.americanheart.org/presenter.jhtml?identifier=1085
National Heart, Blood and Lung Institute
Be Heart Smart! Eat foods lower in saturated fat and cholesterol. 1997. Available
at:
www.nhlbi.nih.gov/health/public/heart/other/chdblack/smart1.htm
Fat-Free Versus Regular Calorie Comparison. Available at:
www.nhlbi.nih.gov/health/public/heart/obesity/lose_wt/fat_free.htm
Low-Calorie, Lower-Fat Alternative Foods. Available at:
www.nhlbi.nih.gov/health/public/heart/obesity/lose_wt/lcal_fat.htm
Action Guide for Healthy Eating
Action List for Fat. 1999. Available at:
www.pueblo.gsa.gov/cic_text/food/guideeat/Alistpg.html
U.S. Food and Drug Administration
Questions and Answers about Trans Fat Nutrition Labeling. 2004. Available at:
www.cfsan.fda. dms/qatrans2.html
Revealing Trans Fat. 2004. Available at:
www.fda.gov/fdac/features/2003/503_fats.html
Dietary Guideline: Carbohydrates
Key Recommendations: Carbohydrates
- 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
Program Planning Considerations
- Plan meals that provide between 45-65 percent of total calories from carbohydrate
sources – fruits, vegetables, whole grains, and milk.
- Provide nutrient-dense carbohydrate foods, within recommended carbohydrate
and calorie ranges.
- Include foods rich in dietary fiber. The recommended dietary fiber intake
is 14 grams per 1,000 calories consumed. For meals providing 550 calories,
plan for 7-8 grams of fiber. For meals providing 700 calories, plan for 9-10
grams of fiber. Fiber in food comes primarily from whole grains, vegetables,
and fruits.
- Provide about 2 ounce-equivalents of grains each meal.
- Offer water along with fat-free or low-fat milk and other beverages to ensure
adequate fluids along with fiber-containing foods and to promote oral health
at meals.
- Infrequently use foods and beverages high in added sugars and calories but
few nutrients.
- Prepare foods without added sugar.
Tips for Meal Planning
- Substitute whole grain flour for half or all of the white flour when baking
bread, muffin, pancake, fry bread or cookies. (Since whole grain flour is
heavier than white flour, either use a bit more yeast or let the dough rise
longer. If using baking powder, increase it by 1 teaspoon for every 3 cups
of whole grain flour.
- Serve fresh fruits or fruit combinations for dessert or appetizers.
- Serve sweet potatoes instead of white potatoes.
- Serve beans and lentils as side dishes.
- Serve colorful steamed vegetables, such as broccoli, carrots, and winter
squash.
- Add beans, such as white beans, kidney beans, or lentils, alfalfa sprouts
or carrots to pasta sauces.
- Use bran products or fortified ready-to-eat cereals as a crunchy topping
for casseroles, salads or cooked vegetables.
- Try brown rice; it adds texture to bean soup or chili.
- Use dark green leafy lettuce instead of iceberg lettuce.
- Add kidney, pinto or black beans to soups.
- Add raisins, dates and other dried fruits to rice dishes, salads and baked
goods.
- Offer stewed dried apricots, prunes or other dried fruits for dessert.
- Add wheat bran, oat bran or flaxseed to breads and rolls.
- Add fruit to fortified, ready-to-eat cereals, low-fat or fat-free yogurt,
and muffins.
- Add low-fat granola or other fortified, ready-to-eat cereals to yogurt.
- Serve low-fat or fat-free milkshakes or yogurts with whole or blended raspberries,
blueberries or strawberries as dessert.
Resources
Dietary Guidelines for Americans 2005
Appendix B-8. Food Sources of Dietary Fiber. Washington, DC: US Government
Printing Office; 2005: 63-64. Available at:
www.health.gov/dietaryguidelines/dga2005/document/html/appendixB.htm#AppB8
Table 13. Major Sources of Added Sugars (Caloric Sweeteners) in the American
Diet; 2005: 38. Available at:
www.health.gov/dietaryguidelines/dga2005/document/html/chapter7.htm#table13
Table 14. Names for Added Sugars that Appear on Food Labels; 2005: 38. Available
at:
www.health.gov/dietaryguidelines/dga2005/document/html/chapter7.htm#table14
USDA
MyPyramid.gov
Tips and resources on eating more grains, vegetable, and fruits. 2005. Available
at:
www.mypyramid.gov/tips_resources/index.html
What does MyPyramid say about mixed dishes? 2005. Available at:
www.mypyramid.gov/tips_resources/mixed_food_information.html
What counts as a cup of vegetables? 2005. Available at:
www.mypyramid.gov/pyramid/vegetables_counts.html
What counts as a cup of fruit? 2005. Available at:
www.mypyramid.gov/pyramid/fruits_counts.html
What counts as an ounce equivalent of grains? Available at:
www.mypyramid.gov/pyramid/grains_counts.html
What are "added sugars"? 2005. Available at:
www.mypyramid.gov/pyramid/discretionary_calories_sugars.html
Why is it important to eat grains, especially whole grains? 2005. Available
at:
www.mypyramid.gov/pyramid/grains_why.html
Why is it important to eat vegetables? 2005. Available at:
www.mypyramid.gov/pyramid/vegetables_why.html
Why is it important to eat fruits? 2005. Available at:
www.mypyramid.gov/pyramid/fruits_why.html
Center for Nutrition Policy and Promotion
Fabulous Fruits, Versatile Vegetables. 2003. Available at:
www.usda.gov/cnpp/Pubs/Brochures/FabFruits-screen.pdf
Get on the Grain Train. 2002. Available at:
www.usda.gov/cnpp/Pubs/Brochures/GrainTrainPamphlet.pdf
Dietary Guideline: Sodium and Potassium
Key Recommendations: Sodium and Potassium
- Aim to consume no more than 1500 mg of sodium per day, and meet the potassium
recommendation (4700mg/day) with food.
- Choose and prepare foods with little salt. At the same time, consume
potassium-rich foods, such as fruits and vegetables.
Program Planning Considerations for OAA Nutrition Programs
- On average, about 10 percent of sodium intake comes from the natural sodium
in foods, 75 to 77 percent comes from salt added during food processing. Use
products that are "no added salt," or "low-sodium."
- Prepare foods without adding salt in the pre-preparation and cooking process.
- Serve potassium-rich fruits and vegetables frequently. Potassium-rich fruits
and vegetables include leafy green vegetables, fruit from vines, and root
vegetables. Potassium-rich diets blunt the effects of salt on blood pressure,
may reduce the risk of developing kidney stones, and possibly decrease bone
loss with age.
- Avoid using or supplying potassium chloride salt substitutes. Individuals
should use these products under the supervision of a healthcare professional.
- Try herbal seasoning blends in place of salt.
Tips for Meal Planning
- Serve plain low-fat or fat-free yogurt with high potassium fresh fruit as
a topping.
- Prepare baked or boiled potatoes instead of boxed mashed potatoes to reduce
sodium content of the meal.
- Use low sodium soups and cheeses in meal preparation.
- Add fresh or frozen vegetables to low sodium tomato soup.
- Use cooked dried beans and lentils instead of canned.
- Select fresh or frozen vegetables or low sodium canned vegetables.
- Use fresh or frozen lean meats instead of cured or fatty cuts of meat.
- Prepare foods using a variety of herbs, spices, and fresh fruit juices instead
of adding salt.
- Limit the use of:
- Cured foods, such as bacon, ham, processed luncheon meats;
- Brined foods, such as pickles, pickled vegetables, olives, and sauerkraut;
- Condiments, such as MSG, mustard, horseradish, catsup, and barbecue sauce;
and
- Pre-prepared packaged foods, mixes, sauces, and salad dressings.
- Cook rice, pasta, and hot cereals without salt. Reduce the use of instant
or flavored rice, pasta, and cereal mixes, which usually have added salt.
- Use dry beans, frozen vegetables, and potatoes, instead of the canned variety.
- Use a low-sodium base to make soup or gravy. If costs are too high, use
the regular base, but only half of the amount the recipe calls for.
- Avoid processed meats or pre-prepared entrees.
- Use reduced sodium and fat items, such as low sodium ham or franks.
- Use garlic, onions or Italian dry seasoning (without salt) to replace salt.
Resources
National Heart, Blood and Lung Institute
The DASH Eating Plan. 2003. Available at:
www.nhlbi.nih.gov/health/public/heart/hbp/dash/
Your Guide to Lowering High Blood Pressure: Reduce Salt and Sodium in your Diet.
Available at:
www.nhlbi.nih.gov/hbp/prevent/sodium/sodium.htm
Your Guide to Lowering High Blood Pressure: Healthy Eating. Available at:
www.nhlbi.nih.gov/hbp/prevent/h_eating/h_eating.htm
American Heart Association
Eat foods lower in sodium. 2005. Available at:
www.americanheart.org/presenter.jhtml?identifier=552
Cutting down on salt. 2005. Available at:
www.americanheart.org/presenter.jhtml?identifier=336
Shake your salt habit. 2005. Available at:
www.americanheart.org/presenter.jhtml?identifier=2106
Make Healthy Food Choices. 2005. Available at:
www.americanheart.org/presenter.jhtml?identifier=570
Use Seasonings instead of Table Salt. 2005. Available at:
www.americanheart.org/presenter.jhtml?identifier=585
Dietary Guidelines for Americans 2005
Appendix B-1. Food Sources of Potassium. 2005: 56. Available at:
www.health.gov/dietaryguidelines/dga2005/document/html/appendixB.htm#AppB1
Table 15 Range of Sodium Content for Selected Foods. 2005: 42. Available at:
www.health.gov/dietaryguidelines/dga2005/document/html/chapter8.htm#table15
Dietary Guideline: Food Safety
Key Recommendations: Food Safety
- To avoid microbial foodborne illnesses:
- Clean hands, food contact surfaces, and fruit and vegetables. Meat
and poultry should not be washed or rinsed
- Separate raw, cleaned, and ready-to-eat foods while shopping, preparing,
or storing foods.
- Cook foods to a safe temperature to kill microorganisms.
- Chill (refrigerate) perishable food promptly and defrost foods properly.
- 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.
- Older adult. Eat only certain deli meats and frankfurters that have been
reheated to steaming hot.
Program Planning Considerations for OAA Nutrition Programs
- Prepare all meals in facilities and under conditions that meet State, Tribal,
and local food safety and sanitation laws. Since many older adults have reduced
immune function, they are at increased risk of foodborne illnesses.
- Develop a plan for addressing food security, contamination, and safety issues.
- Conduct ongoing in-service training for program directors as well as food
preparation and site personnel such as cooks, food handlers, food deliverers
and volunteers to ensure safe food preparation and service.
Tips for Meal Planning
- Have temperature charts on all refrigerator, freezer, and dry storage areas
and document temperatures twice a day.
- Check temperatures in the refrigerator, freezer, dry storage, oven, steam
table, and salad bar routinely to assure the equipment is functioning correctly.
- Institute a HACCP plan on all high-risk items to ensure safe handling procedures
on critical control points.
- Establish policies and procedures for the safe and sanitary handling of
food, equipment, and supplies when going on picnics or other special events
that are different from usual service.
- Establish policies and procedures that assure appropriate safe and sanitary
handling of food, equipment, supplies and assuring appropriate temperatures
through out home delivered meal routes.
- Comply with State, Tribal, and local food safety and sanitation laws regarding
the acceptance of donated foods.
- Thaw food in the refrigerator, in an air-tight package under cold running
water, or in a microwave.
- If purchasing pre-prepared entrée items, use fully cooked products,
to avoid improper handling, which can cause foodborne illness.
- Purchase Individual Quick Freeze (IQF) products to eliminate thawing time
and avoid cross contamination, if budget permits.
- When planning menus, use minimum preparation items for Monday's menu.
- Ensure menus meet the equipment's capacity. For example, do not prepare
all baked items on the same day or kettle items on the same day to avoid the
undercooking of products.
- Do not modify small portion recipes (home cooked recipes) without pre-testing.
- For large quantity cooking, keep recipes simple and easy to prepare. Try
to avoid detailed, labor intensive recipes, which can lead to sanitation hazards
or a higher labor cost.
- Heat any deli meat, hot dogs, or sausage to steaming hot.
Resources
Gateway to Government Food Safety Information
www.foodsafety.gov/
Partnership for Food Safety Education
Fight Bac! 2004. Available at: www.fightbac.org
Food Safety and Inspection Service
Seniors Need Wisdom on Food Safety. 2006. Available at:
www.fsis.usda.gov/Fact_Sheets/Seniors_Need_Wisdom_on_Food_Safety/index.asp
Cooking for Groups: A Volunteer's Guide to Food Safety. 2006. Available
at:
www.fsis.usda.gov/Fact_Sheets/Cooking_for_Groups_index/index.asp
USDA/FDA
To Your Health! Food Safety for Seniors. 2000. Available at:
www.foodsafety.gov/~fsg/sr2.html
The Safe Food Chart: FRUITS, VEGETABLES, and JUICES. 2001. Available
at:
www.cfsan.fda.gov/~dms/fttfruit.html
Can Your Kitchen Pass the Food Safety Test? 2002. Available at:
www.fda.gov/fdac/features/895_kitchen.html
The Big Thaw - Safe Defrosting Methods for Consumers. 2003. Available at:
www.fsis.usda.gov/fact_sheets/Big_Thaw/index.asp
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