The New Dietary Guidelines for Americans:
A prescription for nutrient density and calorie balance
by Rachel Begun, MS, RD

 

The long-awaited 2010 Dietary Guidelines Committee report was released on Tuesday, June 15th.  And for the first time in the history of the Dietary Guidelines for Americans, the recommendations were drafted to address an overweight/obese population in lieu of a healthy one.  Generally, the guidelines call for increasing the nutrient density of the foods we eat while balancing calories in with calories out.  Specifically, they encourage Americans to:

• Reduce prevalence of overweight and obesity by decreasing total calorie intake and increasing physical activity
• Shift to a more plant-based diet by increasing intake of fruits, vegetables, whole grains, beans, nuts and seeds, while consuming only moderate amounts of lean meats, poultry and eggs
• Increase intake of seafood, low-fat and fat-free milk and milk products
• Reduce intake of added sugars, solid fats, refined grains and sodium
• Meet the 2008 Physical Activity Guidelines for Americans

In particular, the report calls for reducing saturated fat from less than 10% of total calories, as the current guidelines suggest, to less than 7% and decreasing sodium intake from 2,300mg/day to just 1,500mg/day, numbers which will surely be debated during the comment period before the committee issues its final recommendations.
 
What does this all mean for Kettle Cuisine soup lovers?  You can feel good knowing your favorite varieties fit into an overall healthy diet. Calories range from 100 to no more than 330 per serving and, when combined with a salad, half sandwich or properly portioned entrée, contribute to a nutrient-rich, energy-appropriate meal.  Many varieties are chock full of plant-based ingredients, including fresh vegetables, herbs, dried beans and spices.  In addition, meat or poultry- containing soups are a great way to enjoy 'moderate amounts' of animal proteins as suggested by the new guidelines.
 
What about sodium?  According to The Nutrition Twins, Tammy Lakatos Shames, RD, CFT and Lyssie Lakatos, RD, CFT, co-authors of The Secret To Skinny: How Salt Makes You Fat (HCI Books, 2009), soup can fit into a healthy diet so long as sodium intake is monitored over the course of the day. They recommend: eating plenty of unprocessed, wholesome foods, including fresh fruits, vegetables and whole grains, as well as fresh fish and poultry; seasoning foods with herbs and spices in lieu of salt and; when eating out, requesting that no salt be added to your meals.
 
As mentioned in the committee's executive summary, "The diet in this report is not a rigid prescription.  It is a flexible approach that incorporates a wide range of individual tastes and preferences."  We can all benefit from making improvements to our diets.  The good thing is that if we focus on eating a more nutrient-dense, calorie-balanced diet, we can continue to enjoy the foods we love. 
                                                                        
Rachel Begun, MS, RD is a registered dietitian and food and nutrition communications consultant.  She provides marketing and communications expertise to the food industry as well as educates the public and media.  Since being diagnosed gluten intolerant, she targets her professional skills to helping the gluten-free community and food industry.